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Crockpot Bread
Crockpot Bread recipe: Ingredients: 3 cups all-purpose flour 1 packet (2 1/4 teaspoons) active dry yeast 1 teaspoon salt 1 1/2 cups warm water 2 tablespoons olive oil Optional toppings like herbs, seeds, or cheese Instructions: In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and olive oil to the dry ingredients, stirring until a dough…
Slow Cooker Rice Learn how to make delicious rice in the slow cooker effortlessly. This method makes the perfect fluffy rice every time.
Recipe => https://littlebitrecipes.com/slow-cooker-rice/
Low sodium things that are good on pizza:
Ricotta
Steamed broccoli
Steamed cauliflower
Basil
Pine nuts
Balsamic syrup
Minced garlic
Carmelized onions
Sauteed mushrooms
Mozzarella (check label for sodium-- some better than others)
Red pepper flakes
Fresh tomatoes
Making it at home gives control over the dough and the sauce, which are the big salt sources. (Mind your cheeses, too.)
If you do a slow rise dough, it will have better flavor with less salt. Flour, water, 1/4 tsp yeast for 2-4 hours on counter, then add 1/2 tsp salt per cup of flour, mix well and leave in fridge for a day or two. I like to leave it as a wet batter in a jar until ready to use. Then add flour until it turns into dough, let rise, then make pizza in cast iron skillet on stovetop, then stick under broiler until toppings are melted or carmelized.
Once you have a jar full of starter, it's pizza anytime.
Pickled Jalapeño Eggs
I got a jar of pickled jalapeño quail eggs from Walmart today to try, but at 470 mg of sodium in 2 tiny eggs it was way too salty for my dad to try. We had a bunch of boiled eggs from this past weekend, so I checked out the ingredients list of the store-bought version and made my own attempt!
Here's what I used:
Badia brand Crushed Red Pepper
Home-pickled jalapeños (fresh jalapeños in white vinegar)
Minced garlic in water
Peeled hard-boiled eggs
White vinegar
Water
I've stuck the jar in the fridge and I'll leave it there for at least one day before anyone tries the eggs (longer than that would be better but I am not optimistic about my dad's self control on that front 😂).
My mom was concerned that the salt might be necessary for pickling, but I've pickled other vegetables without it, and I can see bubbles moving in the liquid! So we'll see how it turns out...
I'll update with the result!
Hello do you know any recipes that are low to no sodium but are like for southern taste buds? Or others that deal with this issue? Because others in my household want to eat fried chicken and it has been stated that there is not going to be 2 grocery bills. Because avocado toast, quinoa, and unsalted chicken breast is not gonna fly. Please!!! And thank you!!!
Hey! Check this out! https://www.southernliving.com/food/healthy-light/healthy-southern-recipes.
To be honest, those don’t look super low-sodium, but you can adjust by lowering the salt by half or so and tasting as you go. Some high salt foods to avoid include: cheese, bacon, soy sauce, and heavily processed foods like potato chips.
I’d also recommend greens (such as collards or mustard greens), roasted sweet potato with cinnamon or other spices, soups and chilis using no-added-sodium canned beans and corn plus fresh tomatoes, beef, and veggies, salads galore, and fruit salad. Using pepper, dried herbs, and other spices can sometimes mask the lack of salt. You can try using one of those “no salt seasoning blends” as well!
Hope this helps!– Mimi
Anime Hacks – Low Sodium Ramen
So before I started this project and when I first was given my life altering diagnosis, ramen was one of the many things I loved in my life. As a child I would take Maruchan packets and eat them as much as possible. As a college student I would spruce up the very same packets and impress dates and friends with my skills and even at anime conventions where the snack was my calling card in a meal. As an adult, I would try to go to a local ramen restaurant once a month and dine on many different traditional flavors that reminded me of my trip abroad to Japan and it filled me with extreme senses of nostalgia that nothing else in the states could ever compare. When I was told I no longer was safe to eat one of my favorite rare treats, I was heart broken.
I felt like a part of me was taken away forever and I longed for the taste of miso once again. Even now, I still crave the flavors I no longer can have.
I took my medical teams suggestion as a personal challenge, and that the want for ramen once more drove me to find a way to have it once again without needing to risk my health , as well as other foods.
The easiest starting point I can think of with
What You Need
2 chicken breasts (boneless, skin-off)*
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
2 tbsp mirin
4 cups No/low sodium chicken stock
1 oz dried shitake mushrooms (or 1/2 cup fresh)
2 large eggs
1/2 cup scallions, sliced
noodles ( preferably ramen noodles if you can find them in the cold section. if not any of your choice will do )
seasonings of your choice
Optional: Dried seaweed
How It's Done!
To cook your chicken, preheat your oven to 350 degrees.
Clean your chicken breast under cold running water thoroughly then pat dry.
Next, grab some aluminum foil and set it under each one as we will be will be wrapping them to keep the moisture in later.
Lightly rub each one down with vegetable oil before coating them with pepper and potentially other herbs of your choice.
Next, wrap each chicken breast well and set in your pan, then place them in your oven for 15 -20 minutes. With a pair of tongs flip them and leave them in for another 25 minutes
While the meat is cooking, it's time to focus on the broth
To make the broth, Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until they have softened. From here, add the mirin, and stir to combine and cook for a few minutes before adding the stock.
Once the stock has been added , add seasonings of your choice, cover, and bring to boil.
Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms to the broth. Simmer gently for another 10 minutes
for your eggs , it all depends on how you want them. For a more traditional soft boiled egg, fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs fresh from the fridge into the boiling water, and let simmer for 7 minutes for a slightly-runny yoke or 8 minutes for a soft yoke. It is important that for this part, your eggs remain cold for the process to fully work.
While your eggs are cooking, grab a bowl and fill it with ice water. When your eggs are done to your liking, take a spoon and transfer them to the ice for five minutes, then carefully peel the shell off. Set them aside for later
When your eggs finish cooking, add your noodles to the boiling water until soft then divide the noodles into your bowls , garnish with dried seaweed and chopped scallions
With all your ingredients put together we can finally begin assembly!
Slice the chicken into thin pieces then set aside for now. Next , add your ramen broth to your noodles and your eggs , then set your freshly chopped chicken on top . Serve immediately and enjoy!
I am still looking for many ways to unlock the secrets to a more flavorful ramen without adding unnecessary sodium or breaching my own personal 500mg a meal limit , but what I have ,found after many attempts I feel is a great starting point for many to try and find their own personal flavor.
With that , I issue a challenge to everyone to take this recipe and run with it, find your own flavor, experiment, have fun with it. With so many flavors and combinations , there is sure to be one out there for your personal taste and diet!
Dinner tonight looks odd and is deceptive in it's nutritional value. In the back is a Velveeta Queso Blanco Shells and Cheese cup with 1/3rd the cheese used to reduce the salt and fat down to 200ish MG. In front, Sprouts grain bread, toasted, and topped with low fat no salt added pulled pork that is smothered in a no salt BBQ sauce. The slices are kind of small but have a nice grain taste to go with the meat and sauce. When you are out of food and all you have is parts, and some snacks, you make a meal. It was pretty good. Last time I made it (same batch of pork), I topped the BBQ meat and bread with some chopped green onion and a very ripe sliced heirloom tomato "steak" on each piece. Sadly that tomato gave it's life to feed me on a sandwich the next day or I'd have used it again for this. I have to goto the store. I have apple juice, a few boxes of premade soups and lots and lots of pasta. And film. And we all know what pasta does to you. Film soup it is next meal.
BAYFOOD COOKS: Homemade Gyros
If you’ve followed me for awhile, you know I love Mediterranean food – especially Gyros. Tbh, who doesn’t like gyros? It’s a wrap full of thoroughly cooked, flavorful sliced meat with toppings and sauce. It has all of... [READ MORE]
