COME ON! Share that RECIPE!!!!

• By MoJoGoJo
• Reply 3341997
• September 2, 2012 at 4:14 pm
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Meditarranean diet for me. Love all the veggie salads!

• By joy2day
• Reply 3346256
• September 4, 2012 at 9:00 am
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Saute mushrooms in a flavorful vinegar. Top a chicken breast with mushrooms and Swiss Cheese that is low in sodium for a yummy "melt".

• By Cams_Mom
• Reply 3348388
• September 4, 2012 at 11:10 pm
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visit Penzeysspices.com

Their salt free Jerk Seasoning is good on ANY meat!

• By Kitchenista
• Reply 3348822
• September 5, 2012 at 7:55 am
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I have lots of healthful, low grain, no-grain, gluten-free recipes on my blog...feel free to browse or send me a message about any recipe you see...I can easily make it more sodium and fat friendly for you...

http://foodfixkitchen.com

all the best in health (comes with cooking for yourself!)

Rachel

• By kittysheart
• Reply 3350703
• September 5, 2012 at 8:10 pm
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Put in Garlic cloves in boiling vegetables and you won't even know salt was not added.
In fact, herbs is the secret ingredient that bring the meal together and my favorite to start is garlic & onion powder and fresh grind pepper goes good on almost everything.

• By nevaeh
• Reply 3383827
• September 17, 2012 at 6:56 pm
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Lemon pepper perks up food I used to salt. I use the grinder from Trader Joe's. It is more flavorful that the ones already ground. I can enjoy popcorn again. Hope this helps.

• By talithaheart
• Reply 3384137
• September 17, 2012 at 9:17 pm
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I'm learning that lime/lemon and vinegar work well too!

• By MoJoGoJo
• Reply 3385070
• September 18, 2012 at 8:40 am
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Mix good quality olive oil and balsamic vinegar together and use as salad dressing or to baste roasted or grilled veggies. My favorite combination is spiced pear balsamic with citrus olive oil. Excellent! I found a store in Wisconsin called Olivada that carries these great oils and vinegars. I'm going to miss that store when I leave this area.

• By SMILEY55
• Reply 3385486
• September 18, 2012 at 11:07 am
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Mrs Dash Fiests Lime, great with shrimp or chicken with rice, as taco, or wrap! Fresh lemons, limes, basil, garilc, onion, cilantro and peppers once you get the hang of it you never miss the salt. I grew up with a father who had cardiomypathy, so I grew up never really using salt matter of fact a lot of things taste real slaty to me. You can cook anything you like. I also crazy for pesto!
Just remember you can not subitube salt in baking you need to for leveling agent. First thing is stop buying cans of fruits and vegtables they have salt! Frozen or fresh!!!!!!!!!!!!! The less the food is process the better off we are! I do use salted and unsalted butter, olive oil, and vegtable oil. I eat hard cheese not processed cheese. (Swiss, Chedder)(No American,Cheese Wize it is Full of salt)

• By NeenB
• Reply 3430088
• October 4, 2012 at 9:29 am
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I bought this fantastic cookbook called 500 Low Sodium Recipes by Dick Logue. It has everything from barbeque sauces, seasoning mixes, meals, even Bisquick imitation. I love it and use it regularly. Also, hearthealthymarket.com website is great for hard to find low sodium items. I've used them and loved it to.

• By NeenB
• Reply 3430097
• October 4, 2012 at 9:31 am
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Actually the name of the website is http://healthyheartmarket.com/newitems.aspx.

• By Nerys
• Reply 3468048
• October 18, 2012 at 7:44 am
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make your own saltfree vinaigrettes one of my favorites is extra virgin olive oil , balsamic vinegar , mandarin juice , freshly milled white or black pepper , ginger powder , mix in a glass bottle will keep in fridge for a few days.

• By Writer01
• Reply 3566065
• November 23, 2012 at 9:14 am
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Sweet Corn, Black Beans and Tomato Salad

This can be eaten on its own or makes a great side dish for grilled chicken and fish.

1 can black beans drained (low sodium)
1 cup sweet corn ( use frozen or fresh depending on season)
2 large ripe tomatoes, cubed; or 1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1 jalapeno, seeded and minced
1 teaspoon garlic, minced
¼ cup of red onion finely chopped
Juice of 3 limes and zest of the one
Mix all ingredients together and serve at room temperature or chilled (This is my go to for my brown bag lunches, with low salt crackers or rolled in Romaine leaves. )