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Recipes I've Shared:
Make 2 dozen, can be mixed and kept in an airtight container in the refrigerator for up to 2 weeks. I bake 6 at a time so we can have fresh muffins for a few days. I add whatever fruit is in season, like blueberries, raspberries or strawberries in the summer, and bananas or raisins in the winter.
A low sodium beef soup with lots of vegetables and a good dose of fiber.
Make this in the microwave while you eat dinner and serve it warm with fat free whipped cream or vanilla yogurt on top. Yum!
Using no boil lasagna noodles really shortens the time to the table. I make this a day ahead and store in individual microwavable containers. My family can eat on their schedule if we are too busy for family dinner. I use a brand of cottage cheese that is higher calcium and lower in sodium than what is listed in nutrition info. I chop the mushrooms fine because my daughter does not like them when she can taste the texture, but they are such a great source of immunity boosting selenium! Carrots or zucchini can also be substituted for the mushrooms as a variation.
Less than half of the sodium of the original
Lower fat than ground beef, grass fed and tasty, bison makes a great chili. The brand of ground bison I use has less fat than what is listed here, but this is a hearty meal with safe sodium intake for one meal, lower fat, high fiber, and good balance of veggies, meat and beans.
A winter favorite that makes hiding vegetables easy! This is a bit like pumpkin bread, and you could substitute any pureed vegetable to make this.
This is a variation of a recipe I found on a recipe website. We love mushrooms and eat lower sodium, so the modification halves the sodium without sacrificing taste and adds more vegetables
A dash of Tabasco and allspice kick this up a notch from the more usual bland squash soup. I adapted this from a restaurant recipe to make it lower sodium and lower fat. This is also very good with butternut squash.