Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Results 1 to 14 of 14

Thread: Low Sodium and Sugar Free Recipes

  1. #1
    Super Member Kitsapquilter's Avatar
    Join Date
    Aug 2010
    Location
    Port Orchard WA
    Posts
    2,291
    I am looking for recipes that are low sodium and also sugar-free. Otherwise good for a high blood pressure and diabetic diet.
    Really would like good veggie recipes and some dessert recipes. Simple, easy to make is good, too!
    I have already enjoyed some of the recipes sent in on here. And they have all been good. It is funny how most quilters are also good cooks!!
    Thanks for your help.....Linda

  2. #2
    Super Member Kitsapquilter's Avatar
    Join Date
    Aug 2010
    Location
    Port Orchard WA
    Posts
    2,291
    Quote Originally Posted by Kitsapquilter
    I am looking for recipes that are low sodium and also sugar-free. Otherwise good for a high blood pressure and diabetic diet.
    Really would like good veggie recipes and some dessert recipes. Simple, easy to make is good, too!
    I have already enjoyed some of the recipes sent in on here. And they have all been good. It is funny how most quilters are also good cooks!!
    Thanks for your help.....Linda
    Oh yes....crock pot recipes would be great too for meat and veggies or just about anything low sodium and not much sugar.

  3. #3
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    14,851
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!

  4. #4
    Super Member Jo M's Avatar
    Join Date
    Jun 2010
    Location
    Michigan
    Posts
    1,456
    Amen to this.

    Here's a sugar-free recipe I posted awhile ago. It's heart smart & sugar-free (it sure doesn't taste sugar-free!) Enjoy.

    ANGEL FOOD RASPBERRY JELLO CAKE

    1 - 13 oz. sugar-free angel food cake
    2 small packages sugar-free raspberry Jello
    2 small packages sugar-free instant vanilla pudding mix
    2 cups 2% milk
    2 - 10 oz. packages frozen raspberries (no sugar added)
    1 - 8 oz. container sugar-free Cool Whip

    Slice angel food cake and place in a 9 x 13 inch pan. Overlap if necessary and press down a little to make it fit in the pan. Dissolve Jello in 2 cups boiling water, mix well; add frozen raspberries and chill until almost set. Mix 2 cups milk with pudding and beat until thick and creamy. Add Cool Whip and blend thoroughly. Spread pudding mixture evenly over cake; spread Jello mixture on top and chill. (Keep raspberries frozen until ready to add to Jello)

    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!

  5. #5
    Super Member BrendaY's Avatar
    Join Date
    Mar 2009
    Posts
    1,846
    Blog Entries
    9
    Thanks so much for this delicious sounding recipe...

  6. #6
    Super Member
    Join Date
    Jun 2010
    Posts
    1,321
    I did not know you could buy sugar free cool whip. This would be a great dessert, not too heavy either. Thanks for sharing. ((and another thing I did not realize you could get sugar free angel food cake, either!) See you learn something new everyday.

  7. #7
    Super Member Kitsapquilter's Avatar
    Join Date
    Aug 2010
    Location
    Port Orchard WA
    Posts
    2,291
    This recipe sounds great. Will be trying it for sure. Have to look for a sugar free cake though.

  8. #8
    Super Member Kitsapquilter's Avatar
    Join Date
    Aug 2010
    Location
    Port Orchard WA
    Posts
    2,291
    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!
    Thanks for this info. I do know that using fresh or frozen is a way to cut down on lots of sodium. I have to change alot of cooking habits...and read labels a way better. I know it is easy to cut back but one has to watch carefully! It will be worth it in the long run.

  9. #9
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    14,851
    Quote Originally Posted by Kitsapquilter
    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!
    Thanks for this info. I do know that using fresh or frozen is a way to cut down on lots of sodium. I have to change alot of cooking habits...and read labels a way better. I know it is easy to cut back but one has to watch carefully! It will be worth it in the long run.
    Fresh yes ... but frozen not necessarily so. You still really need to read the labels on frozen as there's often lots of sodium added in. Even something as basic as chicken breasts can have higher sodium as they may be "seasoned" ... and that basically means soaked in brine aka salt, in order to add flavour and help tenderize and moisturize the meat.

  10. #10
    Senior Member Grammie Sharon's Avatar
    Join Date
    Aug 2009
    Location
    Michigan
    Posts
    927
    www.Splenda.com has lots of recipes that are good

  11. #11
    Power Poster blueangel's Avatar
    Join Date
    Dec 2010
    Location
    Kansas
    Posts
    20,480
    Sounds delicious

  12. #12
    Super Member DonnaB's Avatar
    Join Date
    Jan 2010
    Location
    Mesa & Forest Lakes, AZ
    Posts
    1,636
    Blog Entries
    16
    Quote Originally Posted by QuiltE
    Quote Originally Posted by Kitsapquilter
    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!
    Thanks for this info. I do know that using fresh or frozen is a way to cut down on lots of sodium. I have to change alot of cooking habits...and read labels a way better. I know it is easy to cut back but one has to watch carefully! It will be worth it in the long run.
    Fresh yes ... but frozen not necessarily so. You still really need to read the labels on frozen as there's often lots of sodium added in. Even something as basic as chicken breasts can have higher sodium as they may be "seasoned" ... and that basically means soaked in brine aka salt, in order to add flavour and help tenderize and moisturize the meat.
    After my dh's triple bypass last January, we have really cut down on the sodium levels. Which really means watching your labels. During rehab, the nurses told him that any sodium level above 18% was too high, so that is a good rule of thumb and easy to follow. No processed foods or quickies like frozen meals are allowed. Luckily there are more and more foods like canned goods with "no salt added". You can also get spices like "Dash" that has no salt added. I will say that we do splurge once in a while, like going out to eat....so our lives are totally not deprived. In the long run it will be worth it, and you do get used to not eating added salt.

    I'd like to add, before his surprise surgery, he had very low blood pressure, and low chlosterol. No symptons to indicate a problem. Found it during a yearly check up with his Cardiologist. Good luck, and bless you.

  13. #13
    Banned
    Join Date
    Dec 2009
    Location
    Enid, OK
    Posts
    8,923
    Blog Entries
    1
    check out the recipes at diabetic living.com and at sparkpeople.com!

    pretty much you have to learn to cook everything yourself. NO prepared foods, no heavy starches, REAL sugar (in moderation) instead of artificial sweeteners, it sounds daunting, but it is really great...OH and grow you some herbs in the kitchen/living room...nothing is better than a snip of fresh herbage on your dinner!

  14. #14
    Super Member Kitsapquilter's Avatar
    Join Date
    Aug 2010
    Location
    Port Orchard WA
    Posts
    2,291
    Thanks for the hints and help. I have never been a big user of salt so watching my sodium is not a big thing for me. And having been a diabetic for 11 years now I am pretty used to watching my sugar intake too. My husband and I have been Mrs. Dash users for about 15 years now. I am always looking for new recipes to fit our eating habits now. It is amazing what you can use to spice up a meal without using the salt shaker!!! Thanks again to all of you.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.