My husband recently had a major stroke and I would like some low carb-low sodium recipes can anyone help me.?

Question

For Chicken or beef

Answer 1

So sorry to hear about your husband and I hope your family heals quickly and healthfully.

There's a lady named Leanne Ely, aka the Dinner Diva, who is a nutritionist and runs a website: www.savingdinner.com. She has what they call "menu-mailers"--for a small fee, you recieve a menu of your choice (yours would be the Low-Carb Menu Mailer) for 6 nights worth of dinner every week. The menu comes with a COMPLETE shopping list for the week (including stuff you know you usually have such as foil, pepper, other staples). She's a nutritionist so all or most of her recipes are already lower in sodium and healthful and use in-season produce. There are some sample menus when you visit the website, so you can experiment. There's always enough for 4 or more people and my husband has enjoyed *all* of the food I've made from her menus.

It can be very difficult for some people to get used to lower-sodium meals, as they've become so accustomed to the taste of table salt in all their food for quite some time. One thing that may help ease the transition is to get Sea Salt (usually at the grocery store close enough to the familiar Morten's) instead of iodized salt. It's more healthful, for when you have salt emergencies and there is no iodine in it....I'm not sure about the whole science of iodine in salt but I've heard that it's a culprit contributing to weight gain and other health problems.

Breakfast and lunch might need a little more creativity on your part.Lower sodium sandwich meats and cheeses might be a little harder to get used to. If he can eat carbs in the morning or 1 a day, oatmeal would be good in the mornings. If not, try an English Breakfast (my family's favorite-- it's different and yummy): An egg or two (anyway you like 'em. maybe just the whites), Tomato (broiled for a couple minutes) with pepper and olive/canola oil, and baked beans (weird maybe, but really really good. You'll want to make sure you don't get the beans that have a lot of frucose or corn syrup in it: that would be to carb-y).

I really encourage you to try www.savingdinner.com. She's a nutritionist and a mother, so she knows what women are up against when it comes to feeding their families. And it's great for people like myself who are NOT very organized or for people who might be busy with important things, like spending time with loved ones or working.

Answer 2

I don't DIET on the Low Carb plan, I LIVE on it. As long as it doesn't have carrots, corn, peas, potatoes or pasta I love it. Salads can be varied and most interesting with the variety of fresh veggies available. Toss a half cup of diced cooked meat of any type on top, grate a little cheese over it. All my salads come out at about 30 grams of carb. I don't know how anyone can get bored with green leafy veggies, tomatoes, cukes, radishes, broccoli, cauliflower, Hey, I ate a grated zucchini salad the other day that was excellent. made with the same ingredients as potato salad but in place of the potato they used grated zucchini. Raw!!!

Answer 3

I am on a low salt diet and I tried different cookbooks, but the best and my favorite was this one: Healthy Heart Cookbook: Over 300 Tasty Low-Sodium Low-Salt Recipes
by Edith Tibbets, Karin Cadwell, Sterling Publishing Staff.

It is sold out on the Barnes & Noble website, but I will give you their link so you know what the book looks like. Perhaps, you can find it at another bookstore.

Answer 4

Garlic Pepper Tenderloin

INGREDIENTS
1 1/2 teaspoons minced garlic
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 (4 ounce) beef tenderloin steaks
2 teaspoons olive oil
DIRECTIONS
In a small bowl, combine the seasonings. Brush steaks with oil; rub in seasoning mixture. Cover and refrigerate for at least 1 hour.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, uncovered, over medium heat or broil 4-6 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Nutritional Analysis: One serving (3 ounces cooked beef) equals 209 calories, 11 g fat (3 g saturated fat), 70 mg cholesterol, 353 mg sodium, 2 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2


Dijon Chicken Kabobs

INGREDIENTS
1/2 cup Dijon mustard
1 tablespoon finely chopped green onion
2 cups soft bread crumbs
1/4 cup minced fresh parsley
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
DIRECTIONS
In a bowl, combine mustard and onion. In another bowl, combine bread crumbs and parsley. Toss chicken in mustard mixture, then coat evenly with crumb mixture. Line a baking sheet with foil; coat the foil with nonstick cooking spray. Thread chicken onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Bake, uncovered, at 450 degrees F for 6-8 minutes or until juices run clear.
Nutritional Analysis: One serving equals 222 calories, 6 g fat (0 saturated fat), 73 mg cholesterol, 762 mg sodium, 12 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 1 starch.

Answer 5

Go to AllRecipes.com, They have every recipe you can think of.

Dont forget about Salmon, Full of Omega3's thats great for the heart.

http://allrecipes.com/Default.aspx

Answer 6

i am so sorry to hear about your husband ,,i hope everything is ok with him,,try getting the book sugar busters or go to www.sugarbusters.com