Low Sodium

On the Early-Bird low sodium menu this evening is homemade pizza- I kneaded the dough myself.

I considered myself a pretty healthy cook until I began consciously cooking low sodium for my dad. But I'm adjusting and getting more and more confident with each meal.

Here's what I have learned so far-

1. Plan ahead- google recipes, shop for ingredients and start cooking early.

2. Staples that I used to have on hand (chicken stock, bread crumbs, cream soups, sauces, spice mixes, etc)= super salty (even the "low sodium" versions). You can get acceptable replacements at specialty grocery stores or in the organic section, but the small stores up north don't have much to offer. However, all of those things can be made (think- 1940s housewife in a frilly apron). Google it.

3. Make a menu in advance (see #1- plan ahead) so that you can make all of those "staple items" in advance.

4. Salt, butter, sugar, grease, preservatives- those are all the things that make everything taste good. The healthy version of everything tastes slightly different, but you get used to it.

So far I've succeeded with chili, chicken soup (noodle and rice), fettuccine alfredo, spaghetti and meatballs, fish, steak, roast chicken with stuffing, and today- PIZZA!