The No Salt, No Fat, No Sugar Journal
Creating healthier food choices
Tilapia is one of my go-to fish choices these days because its quick to make. It’s not supposedly as healthy for us as salmon or other good-fat fish, but it can be made in lots of ways, check some of ym past recipes for it on our recipe page.
I recently saw this recipe from trainer Jillian Michaels on her site that I thought might interest you, especially if you’re into spicier fare. It includes chili powder and garlic powder. Continue reading “Tilapia — with a little chili kick”
Salmon is a fish I love and garlic is another favorite, a is lemon. So I was excited to try a recipe I saw in People magazine for salmon with lemon, garlic and leeks. Oddly enough, I can;t find the recipe online, it may be behind a People pay wall of some kind. So I’ll just detail it for you here.
Start with 4 pieces of salmon, about 6-7 ounces each. Cut up two scallions and mince two gloves of garlic.
Whisk together a quarter cup of olive oil, the scallions, a tablespoon of lemon juice, a tablespoon of honey and the garlic. The recipe also calls for tamari, a soy product. I’ve never used that and don’t have it in my house, so I just left it out. The dish tasted great without it.
Put the liquid mixture into a large zip-top bag and add the salmon to marinate it. The recipe calls for marinating 15 to 30 minutes at room temperature. I went with 15 minutes because we were hungry and it worked fine.
Fish of all types has become a bigger part of my eating routine since my 2012 angioplasty, so I’m always open to new varieties. Arctic char is a fresh water fish that started making its way here in the 1990s from northern climes in Europe and Iceland.
It’s a bit of a cross between trout and salmon, with less fat than salmon, although it has a resemblance in terms of its somewhat pink color. It reminds me a bit of the steelhead trout I’ve blogged about here in the past. Continue reading “An arctic char recipe for Christmas time, or any time”
Italian restaurants always worry me these days, not because I don;t love Italian food, but because my post-angioplasty diet means I shouldn’t eat regular pasta, or any sauces that are high in sodium. So when a friend suggested meeting for lunch at Primo in Gurnee, Il., not far from the Great America amusement park, I was apprehensive.
My fears were misplaced, however. First we were told the minestrone soup for the day was low-sodium, I cannot remember when I’ve been told that in a restaurant before. I did not try it, but did yet the octopus appetizer, along with a half-dozen oysters, for a seafood lunch. Continue reading “Primo in Gurnee (IL.) — a primo lunch spot”
Shrimp is something I can eat on my post-angioplasty diet, according to the nutritionists I’ve consulted. The days when shrimp were thought to somehow be bad for cholesterol apparently have past.
So I was excited to see this Cooking Light compilation of more than 100 shrimp recipes, until I started scrolling through them.
The first few have either too much spice or too much sauce or other item, like butter on a roll, that I can no longer eat.
The grilled lemon bay shrimp could be one I’d enjoy, minus the salt in the recipe. Here’s the ingredient list:
2 tablespoons fresh lemon juice
1 tablespoon olive oil $
1/2 teaspoon salt [omit this see if you notice the difference]
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds) $
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Cooking spray
John
27 Live is an Evanston music and events venue whose restaurant has had several lives in the recent past. I wrote about it last March when my wife and I enjoyed a meal there. It went through some menu changes (and some neighbors told me the food went a bit downhill).
But now it’s reopened its restaurant companion as a Greek place, Kefi Greek Tavern. We went to check it out and found some dishes we enjoyed.
The menu offers both small plate and large plate choices. We were in a bit fo a rush because we had play tickets the night we went, so our server advised us not to order some large plate options we wanted because they took 20 minutes to cook. So we instead made our meal out fo small plate offerings and we happy with the choices we made. Continue reading “27 Live goes Greek — Oompa!”
Note: This product has been dropped by Trader Joe’s during the Pandemic. This post was written long before Covid hit us. #ShameonTraderJoes
Shrimp is one great food I can still eat. The days of telling people with heart problems to avoid shell fish seem to be past, at least among the nutritionists I’ve seen.
But normally shrimp gets dipped in cocktail sauce to add some flavor. Cocktail sauce is, you guessed it, high in sodium, however.
A tablespoon of traditional Trader Joe’s Shrimp Cocktail Sauce has 155 mgs of sodium, for example. Others I’ve seen are much higher, too high for me to eat them. Continue reading “No longer available since the start of the Pandemic — A low-sodium seafood cocktail sauce at Trader Joe’s”
Eating at someone else’s home when you’re on a low-fat, low-salt, low-sugar diet can be a bit excruciating. I’ve written about how I went hungry one July 4th at a cookout with traditional holiday fare, all of it high-fat, high-sodium. I actually dread being invited to friends now and prefer having them over to our house where I can control the menu.
But an acquaintance recently gave me a great alternative. After first asking me what I could eat, she invited me to simply cook my own at her house, working in the kitchen alongside her husband who was doing the cooking for everyone else there. Continue reading “A great option for eating at a friend’s house — cook your own”
Truth be told, if Giada DeLaurentiis suddenly showed up at my door and asked me to run away with her, I would, especially now that I know our families both come from the same region of southern Italy known for its food, song and limoncello.
But since I don’t expect her to pop up here anytime soon, I’ll settle for this great-sounding recipe for seafood with pasta. I’d sub in whole wheat or Barilla Plus pasta for regular spaghetti, and leave out the salt (you don’t need it to cook spaghetti, that’s an old wives’ tale). The rest sounds delicious, I can’t wait to try it.
Austin, Texas gets a lot of publicity as a great place to live but I had never had the opportunity to check it out until just recently. My first tip to Austin brought me to several food places where I was able to find some relatively low-salt, low-fat treats..and one place where I walked away from my diet for a night to enjoy a classic Texas barbecue. More on that in another post.
In this post, I’ll be talking about Eastside Cafe, a little unassuming place recommended to us by a staffer at the LBJ Library on the University of Texas campus.
After driving by it a few times, we found the place and were glad we did. I ordered a tuna steak sandwich for lunch, asking the mayo be served on the side and opting for whole wheat bread instead of white, although I only had a small taste of the bread. Continue reading “Eastside Cafe, a little Austin gem deep in the heart of Texas”
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The No Salt, No Fat, No Sugar Journal 