I had to watch my sodium too, so I started experimenting. I tend to like curry alot, especially now that true Fall/Winter is upon us. I have found combos of curry with coconut(flakes or coconut water) and /or curry with cinnamon or pumpkin pie spice make excellant additions to homemade creamy pumpkin or squash or sweet potatoe soups, and also in homemade crispy coatings for oven crisped chicken tenders, or on pork loin chops or even beef cutlets. Italian seasoning mixes mingle well with a finishing splash of lemon or lime juice and that homemade concoctions for mexican spices or chili seasonings go a long way toward getting lower sodium IF you absolutely have to add some salt to perk up the taste of things, Use Morton Light Salt which tastes pretty close to reg table salt but only has 1/2 the sodium content per serving. kim
Chris, I just read in some magazine a couple of months ago that we should NEVER add salt to any foods until they have cooled down a bit. Since sodium is tasted mostly on the tip or front part of the tongue, if you desensitize your tongue by buning it on hot foods first you cant really tell how salty a food really is. Eggs are my downfall too. For some reason they just beg for salt. When eating hard boiled eggs, try eating them with a few green olives, just take a bite of egg then a bite of olive, SUPER great I tell you! Also instead of salt in scrambled try some capers, just a few and it'll make all the difference in the world. Without salt. I am linking the 50-100 weightloss site's recipe discussion, save it because it grows around the holidays as more "tried" recipes come in. Most of us over there watch fats and Sodium content and some may appeal to you. My crispy tenders are in there. Hope you visit and like em
I hear ya. Though, if you cut out the processed foods and cut down on other salty products, that gives you a little "sprinkle room" for when you really want salt. Spicy foods (especially homemade ones so you can limit the sodium) help satisfy. Also, just using less salt habitually helps. You already know the "salt after tasting" trick I'm sure. Some people use potassium in place of salt for cooking as well. Good luck with everything!
Oh, completely forgot to include my favorite spices... garlic is good, especially powdered garlic. Nutritional yeast is also good but you need to experiment with it, because it's such a mild taste. Lime and cilantro and tomato are nice too. Of course, much depends on what you are cooking. Herbed vinegar can be good, especially if you make your own, or herbed olive oil- great herbs for that are basil, oregano, thyme, savory spices like that.
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