I'd appreciate some help with low salt, low potassium recipes.

L

lana-in-fl

Well-known member
My BIL has been seriously ill, and has just come home after a long time in hospital. My sister says:

I’m trying to adapt and make salt free food (no added salt actually). He doesn’t eat much protein at lunch, and he needs a lot of protein. I don’t want to gross him out with too much tuna (doesn’t like it that much) and he is sick of eggs from his stay in hospital. No deli meats are allowed, and cheese only once a week…. Makes lunch time very challenging.

I remember some great salt-free recipes from Laurie Colwin, but unfortunately, I don't have that cookbook.

I'd really appreciate anything you can suggest.

 
read the labels closely on the tuna. some can be very high in sodium. best bet for protein

is to roast your own meat, lots of herbs/spice like Meryl suggested and then slice for lunches. beef/turkey breast/pork etc all make great sandwiches(look for low sodium bread too or have her bake her own)

 
I did a search of "Laurie Colwin" and several recipes came up including: Roasted Pepper Chicken

theperfectpantry.com recipes

Roasted pepper chicken

Recipe adapted ever so slightly from Home Cooking: A Writer in the Kitchen, by Laurie Colwin. Serves 6-8.

1 chicken, cut into 8 serving pieces, or assorted leg/thigh and breast pieces, on the bone
1 Tbsp dried thyme
1/2 Tbsp black pepper
1 tsp red pepper flakes
2 tsp brown sugar
Pinch of ground clove
1/2 tsp paprika
2 cloves garlic, slivered
2 tsp butter

Place the chicken pieces on a rimmed sheet pan or roasting pan. In a small bowl, combine the thyme, black pepper, red pepper, brown sugar, and clove. Rub this on both sides of the chicken and set aside for an hour. When it's time to cook, heat the oven to 375°F. Dust the chicken with paprika, slivers of garlic, and pats of butter. Bake for 45-55 minutes or until the chicken is done as you like it and the skin is crisp. Serve it hot, room temperature, or shredded in a salad.

 
My DH is on salt-free/low sodium. The hardest part is 3 meals a day. (day-after-day). So I've

been cooking large amounts and freezing meal sized portions. Made Chicken Noodle Casserole from our T&T - leaving out salt & cheese and mixing in elbow noodles and freeze in single portions.
Chicken Rice Casserole (Food.com) is another favourite - mixed with rice or orzo noodles. (leave out salt & cheese) Salt free chicken broth is available. Spaghetti sauce with noodles frozen separately.
Meatloaf muffins using Cook's Illustrated meatloaf recipe (delicious) (sans salt). Muffins heat in 1 minute for a nice sandwich. (recipe available). I have a great recipe for Gazpacho which he likes in place of a salad and is always available.

For extra protein - Quinoa is great.

 
Thanks very much for all the great advice.

I will pass it on to my sister. I'm sure it will be a big help.

I knew I would get great information here, and it all sounds excellent. I'll definitely be using the Laurie Colwin recipes myself!

 
Yes, m. I made it for Pi Day. In fact, I made it twice...sadly before I calculated

the calories.

For some bizarre reason, I thought "tofu" would automatically equal "low fat." Maybe that was because I had never used tofu and it looks anemic.

However...it doesn't end up low fat when you add half a POUND of chocolate to it. Plus fat from coconut. And fat from peanut butter (this is key to masking that "chalky" taste of the tofu.)

The pretzel crust was especially good with the creaminess of the filling.

 
Here's the pretzel crust from Nadia G

1 1/4 C Pretzel
6 TBL unsalted Butter, melted
1/4 C Brown sugar

For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate for 30 minutes.

Marilyn's Note: from my photo, you can tell I didn't process the pretzel "until fine". I was lazy. It was still good.

 
Sounds like a whole lot of negatives. After the discussion of the chocomousse pie, I seem to be

hankering for one.

 
I'm thinking this would be delicious with some sort of rich caramel filling. Any suggestions?

I suppose I could just use Dulce de leche or condensed milk caramel, but I must look for something just a little lighter and fluffier. Then maybe drizzle it with ganache.

 
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