Sodium is being shown to cause numerous health concerns, especially for those with pre-existing health problems. However, living a low-sodium lifestyle doesn’t mean you have to give up flavor. Here is everything you need for a complete low-sodium meal, even including a special low-sodium beverage and dessert to go with it. Enjoy!
4 cups spinach leaves
1 cup cantaloupe
1 cup sliced avocado
1/2 cup diced red pepper
2 tablespoons chopped mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove of garlic, minced
In a large bowl, combine all ingredients except the vinegar and oil together, and gently toss until mixed thoroughly. Be sure to fold the bottom up or the pieces of cantaloupe and avocado will sink to the bottom. When mixed thoroughly, use another bowl to combine the vinegar and oil together, and mix well. Sprinkle the dressing over the salad. Keep the salad chilled until served.
20oz of frozen unsweetened strawberries
30oz of crushed pineapple in juice
3 cups orange juice
2 quarts carbonated water, chilled
16 fresh strawberries
Combine everything except the carbonated water and fresh strawberries in a blender, and blend together until liquid. Pour the liquid into an ice cube tray and freeze overnight. When serving, fill the glass with the ice cubes, then pour the carbonated water over the cubes. Wait until the cubes start to melt, and add a strawberry on top for garnish.
4 Tilapia fillets
3 tablespoons lemon juice
1 tablespoon melted butter
1 clove garlic, chopped
1 teaspoon chopped parsley
Pepper (to taste)
Rinse the fish under cool water, and dry them with a paper towel. Place the fillets on a greased baking tray, and drizzle the lemon juice and butter on top. Sprinkle the garlic, parsley, and pepper on top to flavor. Bake the fish at 375 for about 30 minutes, or until the fish pulls apart easily.
1/3rd cup butter, softened
1 1/4 cups sugar
1 egg white
1 teaspoon vanilla extract
1 cup unbleached flour
1/3rd cup baking cocoa
1/4th teaspoon baking soda
1/3rd cup marshmallow creme
1/8th teaspoon peppermint extract
1 drop red food coloring (optional)
In a large baking bowl, combine the butter and sugar and beat thoroughly. Beat in eggs and vanilla. In a separate bowl, combine the cocoa, flour, and baking soda. Gradually add the cocoa mixture into the butter and egg bowl, mixing the two together thoroughly, creating a cookie batter.
Roll the batter into small balls, and place them on greased cookie sheet. Bake the batter at 350 or until the cookies are set. Move to drying racks before moving onto the filling preparation.
In a small bowl, combine the marshmallow creme, extract, and food coloring (if wished). Spread the mixture on one cookie, and place another on top. Store the cookies in an airtight container.
Recipes based off the following:
Spinach Cantaloupe Salad with Mint
Lemon Garlic Tilapia
Mint-Mallow Sandwich Cookies