The Easy Low Sodium Diet Plan and Cookbook: Quick-Fix and Slow Cooker Meals to Start (and Stick to) a Low Salt Diet

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(as of Jan 31, 2024 20:09:36 UTC – Details)


Low sodium, low stress, and highly tasty—a complete plan.
Here’s a low sodium cookbook that actually helps you plan out your whole day’s meals. The Easy Low Sodium Diet Plan and Cookbook is a must-have for anyone looking for a simple and straightforward way to manage a low sodium diet.
Start things off with two complete, 14-day meal plans that make changing your diet as easy as possible. Keep things easy with a heaping helping of quick-fix recipes, as well as tons of slow cooker-friendly options. New to diets and meal planning? Let this low sodium cookbook help you out with handy advice for managing your salt intake, tips for effective shopping, and helpful cooking hacks.
This low sodium cookbook includes:
Two 14-day meal plans—You’ll discover that this low sodium cookbook makes starting your new diet simple with a pair of meal plans—one for hypertension and one for congestive heart failure.Over 95 recipes—Sample Slow-Cooker French Toast, Kale Chips, Cauliflower Fried Rice, Slow-Cooker Seafood Stew, Chimichurri Skirt Steak, Easy Peach Crumble, and more.Healthy food, made fast—Whether it’s a slow-cooked meal or a quick-made snack, every recipe in this low sodium cookbook takes 30 minutes or less to prepare.
It’s easy to stick to a heart healthy plan with this low sodium cookbook.

From the Publisher

Sample Recipe: Oven-Roasted Vegetables with Rosemary

Serves 8 / Prep time: 20 minutes / Cook time: 45 minutes

1. Preheat the oven to 400 F, with oven racks placed in the two bottom positions. Lightly coat two baking sheets with the cooking spray.

2. In a large bowl, stir together the potatoes, carrots, zucchini, bell pepper, onion, and garlic. Drizzle 2 tablespoons of the olive oil and season with the ¼ teaspoon of the black pepper, and 1½ tablespoons of the chopped rosemary. Stir to combine.

3. Place beets in a medium bowl. Drizzle the remaining 1 tablespoon olive oil over the beets and season with the remaining ¼ teaspoon black pepper and ½ tablespoon chopped rosemary. Stir to combine.

4. Divide the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, 20 to 25 minutes more.

5. Serve garnished with the rosemary sprigs (if using).

Nutritional Info Per Serving:

Calories: 135; Total Fat 6g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 29mg; Potassium: 707mg; Total Carbohydrate: 22g; Fiber: 4g; Protein: 3g.

Ingredients: 1 pound Yukon gold potatoes, cut into 1-inch pieces, 4 carrots, peeled and cut into 1-inch pieces 4 medium zucchini, cut into 1-inch pieces, 1 red bell pepper, cut into 1-inch pieces 1 large Vidalia onion, cut into 1-inch pieces, 6 to 8 cloves garlic 3 tablespoons extra virgin olive oil, divided, ½ teaspoon freshly ground black pepper, divided 2 tablespoons chopped fresh rosemary, divided, 2 medium beets, peeled and cut into 1-inch pieces 2 sprigs fresh rosemary, for garnish (optional)

Publisher ‏ : ‎ Rockridge Press (July 18, 2017)
Language ‏ : ‎ English
Paperback ‏ : ‎ 232 pages
ISBN-10 ‏ : ‎ 1623159067
ISBN-13 ‏ : ‎ 978-1623159061
Item Weight ‏ : ‎ 1.2 pounds
Dimensions ‏ : ‎ 7.5 x 0.64 x 9.25 inches