Maybe your doctor told you that you should be on a low sodium diet? Learn why a low sodium diet is important and try these easy and delicious low sodium recipes. After going through cancer, I began extensively researching the effects different foods have on the body. Sodium can be a real problem.Here is what I found out.
Why a Low Sodium Diet?
Why is a low sodium diet important? The Cleveland Clinic states that, “Some studies show that a low sodium diet of 1500 mgs or less per day can benefit patients with cardiovascular risks as well as all middle aged or older adults.” In a nutshell, a low sodium diet is good for you.
Your body needs some sodium to function correctly. Sodium helps your muscles and nervous system function properly, but too much sodium can have devastating effects on the body; especially a weakened heart. The Mayo Clinic, reports that Americans in general consume far too much sodium per day. Too much sodium can cause your kidneys and heart to function poorly. You can even be at a greater risk for heart attack and stroke. Good reasons to kick excess sodium out of your kitchen, right?
Start today by trying these low sodium recipes that I got from one of the nurses when I was doing chemotherapy. Always read labels when grocery shopping. Cooking fresh food rather than canned or boxed dinners will greatly help with sodium intake.
Carrie’s Homemade Chicken, Tomato, and Asparagus Pasta: I love Italian food and didn’t want to give up my pasta to follow a low sodium diet! This recipe is easy and delicious. My recipes serve 2, so double it if it’s for the family.
1 boneless skinless chicken breast (cooked and cubed)
1/2 package of penne pasta or linguine (cooked al dente)
2 tablespoons of olive oil
1 Small bunch of asparagus
1 heirloom tomato
1/4 cup grated ‘real’ parmesan cheese
2 cloves of garlic sliced fairly small
1/8 cup of low sodium chicken broth or granule equivalent
Fresh cracked pepper to taste
After cooking pasta and chicken, sauté garlic in olive oil with asparagus pieces (don’t overcook asparagus, you still want it slightly crunchy). Add chicken broth to skillet along with chicken and pepper. Let simmer for a couple of minutes and add tomatoes last. I toss my pasta into the pot and mix it all together; topping with parmesan. You can also just top your pasta with the chicken mixture. Enjoy! You’re eating healthy!
Carrie’s Homemade Organic Tomato Basil Soup and Gouda Cheese Melts: This is pretty much the most delicious and simple meal ever on a cold day. My children adore it and I do to (minimal effort, delicious, and almost no cleanup).
1/4 cup of heavy cream
1 cup of low sodium chicken broth
Pepper and garlic to taste
1 tablespoon of butter and olive oil
1-2 pounds of organic tomatoes (homegrown taste the best)
Organic Basil (I use a lot and chop it very chunky.. basil to your taste preference)
Smoked Gouda Cheese
Gluten Free Bread (I make homemade bread every morning, if you have time it’s worth it)
In a blender, whip your cored tomatoes with chicken broth, and the heavy cream. Set aside. In a deep skillet, heat butter and olive oil and add chopped basil. When basil starts to look wet and wilted add tomato mixture. I don’t like to whip the basil into the tomato mixture in the blender because I enjoy the bigger chunks. It gives a distinct flavor and texture to the soup. Add pepper and garlic salt to taste. Turn soup on low and let it simmer while you make grilled cheese.
Heat grill (I use a little George Foreman Grill), lightly butter slices of bread and lay on grill. Top with thin slices of smoked gouda and heirloom tomatoes. Add top pieces of lightly buttered bread (you can use olive oil instead). Close grill and remove from grill when toasted nicely. I add a little chopped basil to the grilled cheese sometimes; really tasty. Enjoy the best tomato soup you’ve ever had!
Carrie’s Homemade Chicken Marsala and Mizithra Pasta: I love the Spaghetti Factory9my mother in law always takes us when we visit the beach) and I always get the Chicken Marsala with mizithra pasta. I wanted to make it at home and it turned out fabulous!
2 boneless skinless chicken breasts (cut one in half if you don’t want a whole one)
1/2 cup of organic mushrooms
About 3 tablespoons of Marsala wine
About 3 tablespoons of heavy cream
Salt and Pepper to taste (easy on the salt)
1/4 package of angel hair pasta
1/4 cup browned butter (just let butter brown in the pan)
Cook your chicken until no juices run clear and no longer pink. Add mushrooms and sauté until tender. Add Marsala wine and heavy cream. Salt and pepper to taste.
Cook angel hair pasta. While boiling, brown butter in a saucepan. After draining and rinsing cooked pasta, toss with browned butter and mizithra cheese (now it’s like getting it at the Spaghetti Factory). Use a lot of mizithra if you want the same taste.