Do you know of any low sodium recipes that actually taste good? (I have kidney stones)?

Question

ANYTHING HELP ME!!!!!!!!!!!!!!!!!!!!

My blood pressure is fine the medicine I take everyday also lowers blood pressure so it's pretty low.

Actually I've been on the diet for about a year. I'm just looking for new ideas! do you know any lunch ideas my lunch box only consists of sndwiches water and tortilla chips. (Generally, I hate being the only kid w/ a diet in school)

Answer 1

I'm afraid that you, like the rest of us who've experienced kidney stones - how's your blood pressure, by the way? - will just have to get used to food without salt. And yes, for a couple weeks everything you put in your mouth will taste about as appealing as sawdust. Sure did for me! The usual "salt substitutes" don't really taste like salt - those're the ones based on potassium chloride instead of sodium chloride. I did discover that, in a few recipes, Mrs. Dash helped make up for the lack of salt. The original recipe for Mrs. Dash wasn't real impressive, but the newer versions, especially the one meant for Southwestern or Mexican cusine - well, that one is pretty good.
Whatever: for the first two, maybe three, weeks, ain't nothin' gonna taste right without salt. And as big a pain in the rear as that is, we just have to get used to it. You will not notice the absence of salt nearly as acutely after that iime - and if you make an honest - and I do mean honest - effort to find a safe substitute spice or collection of spices - you really won't mind.

Answer 2

1

Answer 3

a million. Trust two. Communication (had so as to add this due to the fact that it is very essential to me) three. Respect four. Romance five. Patience 6. Sharing 7. Humor eight. Joy nine. Tenderness 10. Compatibility

Answer 4

Try this.........
http://www.megaheart.com/kit_recipes_index.html............

Answer 5

Becky's Oatmeal Pancakes
Easy to make, tasty as they come.

Makes: 14 pancakes


Nutritional Information
Sodium Per Recipe: 281.38mg Sodium Per Pancake: 20.1mg
Per Serving:
Calories: 77
Sodium: 20.09 mg
Protein 2.616 g
Carbohydrate 13 g
(Fiber: 1.59 g
Cholesterol: 27.11 mg
Calcium 39.7 mg
Iron .548 mg
Potassium 99.1 mg
Total Fat: 2 g
Saturated fat: 0.4 g
Monounsaturated fat: 1 g
Polyunsaturated fat: 0.3 g


Ingredients1



1 1/4 cups nonfat milk (157.7mg)
1 cup rolled oats (2.34mg)
2 medium eggs, beaten (110.9mg)
1/2 cup whole wheat flour² (3mg)
1 tablespoon brown sugar (3.51mg)
1 tablespoon extra virgin olive oil (trace)
1 teaspoon cinnamon (.6mg)
1 orange, grated skin only (.36mg)
1 cup Quick or homemade applesauce³ (.861mg)
This recipe will make a thick pancake. If you prefer thinner or lighter pancakes, add 1/4 cup or slightly more of orange juice or water.

Combine milk and oats in a bowl and let stand for 5 minutes. Add oil and eggs and mix well. Stir in the flour, sugar and baking powder. Mix until the ingredients are just moistened.

Bake on hot greased griddle using 1/4 cup batter for each pancake.

¹ For wheatless pancakes pour 2 cups of oats into your blender (Cuisinart™, Osterizer™ or other). Use this instead of the combined recipe of whole wheat flour and rolled oats. Blending should produce 1 3/4 cups. Spread homemade applesauce on top of cooked cakes.

² You may use 1 teaspoon Featherweight Baking Powder Featherweight Baking Powder if you want the pancakes a bit thicker (and a bit lighter).

³ See index to locate Quick or Homemade applesauce. You exchange for flaxseed meal. Flaxseed meal will give these cakes a nuttier flavor.
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Don's Very Best Luncheon Sandwich


These sandwiches can be expanded to include raw unsalted cucumbers or even more tomatoes if you like. Click on the mustard ingredient to go to Healthy Heart Market to purchase the Key Lime Mustard.
Serves 1


Nutritional Information
Sodium Per Sandwich:
34.9 mg

Calories: 300.1
Protein: 17.7 g
Carbohydrate: 40.1 g
Dietary Fiber: 8.673 g
Total Sugars: 0 g
Total Fat: 22.1 g
Saturated Fat: 7.739 g
Monounsaturated Fat: 7.307 g
Polyunsaturated Fat: 2.431 g
Cholesterol: 26.6 mg
Calcium: 31.6 mg
Iron: 2.877 mg
Potassium: 771.8 mg
Sodium: 34.9 mg
Vitamin K: 7.815 mcg
Folate: 99.7 mcg


Ingredients



2 Slices of homemade whole wheat bread (11.3 mg)
1/4 Fresh small tomato, sliced (4.05mg)
1 Fresh Romaine leaf (.8mg)
1/4 Fresh California avocado (5.19mg) (optional)
1 tablespoon East Shore Key Lime Mustard (3.3mg)
1 thin slice of fresh red onion (.27mg)
1 ounce Heluvagood or Rumiano low sodium cheddar, grated *(10 mg)
Slice bread and either toast or use fresh. Clean tomaotes,slice thinly. Clean Romaine or use other lettuce of your choice. Slice avocado thinly. Spread the mustard on either one piece of bread or both. Slice onion thinly. Grate or slice cheddar or use Alpine Low-Sodium Swiss. Enjoy.

*If you have low sodium Swiss in your area, such as in the West at Safeway Markets, then use that in place of the cheddar. You can also melt this cheese on one slice of bread before putting sandwich together.
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Low Sodium Pizza



Need a Great Pizza Pan? This is the one I use. Just click on the image.

If you have a sodium restriction, pizza is one item to avoid in a restaurant. The sodium count in a standard size pizza with mozzarella or cheddar cheese can exceed 4,000 mg. However, if you love pizza, you're in luck. The following recipe is for a low-sodium pizza with a dough that has zero sodium content.

Makes 1 extra large pizza for 10 slices



Nutritional Information
Without Meat / with crust
Sodium/Recipe: 268.4 mg
Sodium/Serving: 26.8 mg

Per slice without meat
Includes Pizza Crust
Calories: 151.9
Protein: 6.265 g
Carbohydrate: 24.9 g
Dietary Fiber: 2.629 g
Total Sugars: 2.702 g
Total Fat: 6.516 g
Saturated Fat: 2.325 g
Monounsaturated Fat: 2.559 g
Polyunsaturated Fat: .448 g
Cholesterol: 0 mg
Calcium: 17.1 mg
Iron: 2.042 mg
Potassium: 331.7 mg
Sodium: 24.9 mg
Vitamin K: 2.712 mcg
Folate: 61.1 mcg


Dough-Only Nutritional Information
Sodium Per Recipe: 9.972 mg Sodium Per Slice, based on 10 slices: .979 mg

Calories: 155 Protein: 3.423 g Carbohydrate: 22.2 g Dietary Fiber: .885 g Total Sugars: .416 g Total Fat: 5.709 g Saturated Fat: .776 g Monounsaturated Fat: 4.02 g Polyunsaturated Fat: .57 g Cholesterol: 0 mg Calcium: 4.607 mg Iron: 1.425 mg Potassium: 42.1 mg Sodium: .979 mg Vitamin K: 2.646 mcg Folate: 57.4 mcg

Ingredients

1 Pizza Dough, Thin Crust (see recipe below) (9.794 mg)

1 large white onion, minced (4.5 mg)

3 cloves garlic, minced (1.53 mg)

2 tablespoons olive oil (trace)

1 (14.5 ounce) can S&W (or other) No Salt Added, peeled or stewed tomatoes, with liquid (105 mg)

1 cup (8 ounce can) Del Monte natural No Salt Added tomato sauce (80 mg)

1 zucchini, thinly sliced (9.69 mg)

4 - 6 ounces Low Sodium Swiss or low sodium Cheddar cheese, grated (15 to 40 mg)**

1/2 to 1 cup no sodium water*** (trace)
8 large mushrooms, thinly sliced (7.36)

1/4 sweet red pepper, thinly sliced (.5 mg)

1 medium onion, chopped (3.45 mg)

1 tablespoon (heaping) fresh basil, finely chopped (trace) or 1 teaspoon dry
basil (trace)

1 pinch of pepper (trace)

4 - 6 ounces (cup grated) low sodium Swiss or low sodium Cheddar (46 mg)
Juice of 1 small lime or lemon (trace)
Note: Feel free to add more veggies to your pizza. Add other flavors too, like basil or cilantro, oregano, etc.
Sauce
Using a large saute pan, set over medium heat, saute the onion and garlic in the oil for 5 minutes, stirring occasionally. Pour in the tomatoes with the liquid. Add the tomato sauce, basil, and pepper and simmer for one-hour uncovered, stirring occasionally. Makes about 2 cups of sauce when finished (if needed, sauce can be made and stored in the refrigerator or freezer in an airtight bag).



Pizza Dough
Thin Crust Bread Machine Preparation - Oven Baked

Makes 1 extra large pizza crust or two medium


Mix in Bread Machine


2 1/4 cups white, unbleached all-purpose flour (5.625 mg)
4 tablespoons extra virgin olive oil (trace)
3/4 cup low sodium or no sodium water (trace)
1 tablespoon cider or red wine vinegar (.15 mg)
2 teaspoons vital wheat gluten (1.125 mg)
1 teaspoon white granulated sugar (.042 mg)
1/4 teaspoon ascorbic acid (trace)
1 1/2 teaspoons dry yeast (3 mg)
Mix using basic dough setting. When done, remove and roll dough out on lightly-floured board to the size of large pizza pan or two medium sized pans. Place dough on pan and cover with light cloth. Place in warm area for 20 to 30 minutes in a warm place.

When dough has slightly risen, spread out a bit more and either roll the edges or flute them, whichever is preferred. Prick the surface slightly with a fork. Dough is ready to bake with sauce.


Baking Pizza
Pre heat oven to 500°F. Spread sauce on rolled pizza dough. Spread sliced zucchini, mushrooms and red pepper over sauce, spread grated cheese of choice, and top with thinly sliced onion. Lay the sliced onions on top. If desired, add about 8 ounces unsalted stir-fried lean ground beef or turkey (adds 18.7 mg sodium per ounce).

Bake at 500° F for 9 to 13 minutes. When fluted edges turn golden brown, pizza should be done.

You can freeze slices of this pizza successfully. Use a microwave to defrost and reheat. Spritz pizza slices with lime juice and serve piping hot.

**Nutrient data figured on 10 mg per ounce. In the west you can find Best Buy Swiss Cheese at Safeway with only 5 mg sodium per ounce. Other low sodium varieties will vary between 5 mg and 35 mg per ounce.
Or exchange with Heluvagood Cheese or Rumiano Low Sodium Cheddar cheese, grated (10 mg sodium per ounce). The two cheddars are available via Internet or telephone order if not in your local stores.

***1-cup of water for a full hour of simmering. If you want to take a shortcut because of time, you can add only 1/2 cup for a 45 minute simmer or leave it out if you want to simmer for only 30 to 45 minutes.
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Don's Apple Pie


Make your own applesauce at the same time if you have a lot of apples. Otherwise, use from 6 to 8 apples for this delicious pie.
Makes 8 Servings


Nutritional Information
Sodium Per Recipe: 41.2 mg
Sodium Per Serving: 5.144 mg
Calories: 150
Protein: .428 g
Carbohydrate: 35.4 g
Dietary Fiber: 4.596 g
Total Sugars: 9.31 g
Total Fat: 2.078 g
Saturated Fat: 1.021 g
Monounsat Fat: .447 g
Polyunsat Fat: .228 g
Cholesterol: 3.92 mg
Calcium: 27.8 mg
Potassium: 226.1 mg
Sodium: 5.144 mg
Vitamin K: 0 mcg

Ingredients



1 9" uncooked 2 - crust pie shell (see below) (24.2 mg)
6 to 8 large apples, unpeeled (0 mg)
2 tablespoons fresh lemon juice (trace)
1/2 unpacked cup brown sugar (28.3 mg)
1 1/2 teaspoons cinnamon (1 mg)
1/3 teaspoon nutmeg (.188 mg)
1/4 teaspoon ground cloves (1.25 mg)
1 tablespoon cornstarch (.7 mg)
1 teaspoon sugar (trace)
1 tablespoon nonfat milk (7.879 mg)
Core and thinly slice apples. Toss with lemon juice and grated peel. Mix in sugar, cornstarch and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. (Roll remaining dough into a round large enough to cover top of apples. Roll up on roller, then unroll over pie filling carefully. Crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with a dash of cinnamon and brush top of crust with tablespoon of milk and sprinkle lightly with cinnamon sugar.

Bake at 450° F for 10 minutes. Reduce heat to 375° F and bake an additional 20-30 minutes. To prevent black or burned edge crust, cut out 1" inch strips of aluminum foil, link together and lightly grease. Wrap this longer strip around the pie for the first 20 minutes. Remove last 20 minutes and continue to cook.

2 - Crust Pie Shell



Sodium for this crust recipe is already included in the apple pie figures.

Makes 8 Servings


Nutritional Information
Sodium Per Recipe: 24.2 mg
Sodium Per Serving: 3 mg mg

Per Slice, based on 8 slices: Calories: 275
Sodium: 3.02mg
Fiber: 0.86g
Protein: 3.423g
Carbohydrate: 26.3g
Cholesterol: 46.58mg
Calcium: 9.972mg
Iron: 1.986mg
Potassium: 43.7mg
Total Fat: 17.6g
Saturated fat: 10.8g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.8g

Ingredients


2 cups white, unbleached all purpose flour (5 mg)
3/4 cup unsalted butter (room temperature) (18.7mg)
1 tablespoon sugar (trace)
2 tablespoons lemon juice (.3mg)
1/2 cup lukewarm water (0mg)


Directions

In a medium or large bowl, combine the flour and butter. Stir in the water with a fork until all is mixed. If too sticky afterwards, add a bit of flour. Roll up with your hands until just right. Set in refrigerator while preparing apple pie mix. If you want a cooked shell, bake at 425oF for about 10 minutes.

Roll out the dough on your board until it will fit into the pie pan. Use glass pie pan, not metal. Roll crust up on roller, lay over the pan and unroll it to fit. Crimp the edges. Pour pie ingredients into shell until brimming at edges. (If any left over, you can roll out the remaining shell dough and make smaller tarts in your kitchen counter baker oven). Sprinkle individual recipe's topping over the top of the pie. Roll second crust, crimp edges around pie and bake according to individual recipe's instructions.

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German Potato Salad


There's a restaurant in Burbank, California, where I used to eat occasionally (before CHF). They served great turkey burgers and an unusually good potato salad. They said it was a "German Potato Salad." Well, I've run into many variations of a German potato salad and ended up creating my own version. The added crispy pork, chopped into fine pieces brings us the "bacon" we miss but without the fat or high sodium. Add more onion or garlic (chopped or minced), and some chopped Steinfeld's sweet cucumber chips from Healthy Heart Market. FPepper to taste and Voila! This is a great Picnic salad.
Serves 4
Can be doubled


Nutritional Information
Sodium Per Recipe: 93 mg Sodium Per Serving: 23.3 mg
Per Serving:
Calories: 176.3
Protein: 6.974 g
Carbohydrate: 35 g
Dietary Fiber: 3.535 g
Total Sugars: 0 g
Total Fat: 1.408 g
Saturated Fat: .46 g
Monounsaturated Fat: .539 g
Polyunsaturated Fat: .227 g
Cholesterol: 9.072 mg
Calcium: 28.8 mg
Potassium: 1110 mg
Sodium: 23.3 mg
Vitamin K: 1.652 mcg
Folate: 36.3 mcg

Ingredients



6 medium red potatoes (43.9 mg)
¼ large red onion (1.125 mg)
4 green onions, diced (9.6 mg)
4 large mushrooms (cap or shitake) (.36 mg)
1 tablespoon olive oil (trace)
½ teaspoon balsamic vinegar (trace)
2 ounces lean, well cooked pork country rib, diced finely (38 mg)
Great for leftover pork ribs. If using fresh meat then cook just one country rib, well done. (We're trying to simulate bacon here.)

Wash and lightly scrub the potatoes. Boil for about 35 to 40 minutes or until a fork just pierces them. Set aside. (You can make the day before and chill overnight or keep them warm and make a warm potato salad.) If setting aside for same day serve, let cool for about a half hour.

When potatoes are ready, quarter them and place in medium to large salad bowl. Sprinkle in the olive oil and balsamic vinegar, stir gently with a wood spoon.

Finely dice the large red onion and add it to the potatoes.

Dice the mushrooms and add to the potatoes.

Dice the green onions up into the green stems about 2 inches and add to the mix.

Finely dice the well cooked pork rib. Add to the mix. Stir gently, tossing lightly.

Add pepper to taste.

GOOD LUCK!