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4 Local Warehouse Health and Medicine- Diet and Nutrition
12 Remote Warehouse Cooking and Food- Special Diets

American Heart Association Eat Less Salt: An Easy Action Plan for Finding and Reducing the Sodium Hidden in Your Diet with 60 Heart-Healthy Recipes

by

American Heart Association Eat Less Salt: An Easy Action Plan for Finding and Reducing the Sodium Hidden in Your Diet with 60 Heart-Healthy Recipes Cover

 

 

Excerpt

Top 10 Sources of Sodium

1. Breads and rolls

2. Cold cuts and cured meats, such as deli or packaged ham and turkey

3. Pizza

4. Fresh and processed chicken and turkey

5. Soups

6. Sandwiches, including burgers

7. Cheese

8. Pasta dishes with sauce

9. Mixed meat dishes, such as meat loaf with sauce

10. Snacks, such as chips, pretzels, and popcorn

Sodium Smarts: Our recipe for corn bread dressing contains about half the sodium

of dressing prepared from a packaged mix. Using this homemade corn bread and

low-sodium broth helps keep the sodium down.

Corn Bread Dressing

Too much liquid can make corn bread dressing heavy and gummy, but this recipe has the perfect texture. That’s because it calls for adding dried whole-wheat bread and baking the dressing uncovered. Both help the dressing absorb the broth, resulting in a light, flavorful side dish. If you prefer, you can also just enjoy the corn bread on its own.

Serves 8; 1/2 cup per serving

Cooking spray

4 cups crumbled corn bread (recipe follows)

2 slices whole-wheat bread (lowest sodium available), dried and crumbled (about 1 1/2 cups)

1 tablespoon olive or canola oil

1/2 cup finely chopped onion

1 medium rib of celery, sliced crosswise

2 medium garlic cloves, minced

1/4 cup snipped fresh parsley

1. teaspoons dried summer savory, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon pepper

1 cup fat-free, low-sodium chicken broth

1. Preheat the oven to 375°F. Lightly spray a 2-quart glass casserole dish with cooking spray. Set aside.

2. In a large bowl, stir together the corn bread and whole-wheat bread. Set aside.

3. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 6 to 8 minutes, or until the celery is soft, stirring occasionally.

4. Stir in the remaining ingredients except the broth. Stir into the corn bread mixture. Pour in the broth, stirring until all the dressing is moistened. Transfer to the casserole dish.

5. Bake for 20 to 25 minutes, or until heated through.

Corn Bread

serves 12; 1 square per serving

Cooking spray

1 cup all-purpose flour

3/4 cup yellow or white cornmeal

2 teaspoons baking powder

1 cup fat-free milk

1 large egg

1 tablespoon canola or corn oil

1 tablespoon light tub margarine, melted

1. Preheat the oven to 425°F. Lightly spray an 8-inch square baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the flour, cornmeal, and baking powder.

3. In a small bowl, whisk together the remaining ingredients. Pour all at once into the flour mixture, stirring until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy. Pour into the pan.

4. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Turn out onto a cooling rack. Let cool.

Product Details

ISBN:
9780307888044
Author:
American Heart Association
Publisher:
Clarkson Potter Publishers
Subject:
Diets
Subject:
Health and Medicine-Diet and Nutrition
Edition Description:
Trade paper
Publication Date:
20130331
Binding:
TRADE PAPER
Language:
English
Pages:
272
Dimensions:
9.2 x 6.09 x 0.76 in 0.75 lb

Related Subjects

Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Nutrition
Cooking and Food » Diet and Nutrition » Special Diets » General
Health and Self-Help » Health and Medicine » Diet and Nutrition
Health and Self-Help » Health and Medicine » Heart Care and Stroke
Health and Self-Help » Health and Medicine » Nutrition
Sports and Outdoors » Sports and Fitness » Medicine Nutrition and Psychology

American Heart Association Eat Less Salt: An Easy Action Plan for Finding and Reducing the Sodium Hidden in Your Diet with 60 Heart-Healthy Recipes New Trade Paper
0 stars - 0 reviews
$14.99 In Stock
Product details 272 pages Clarkson Potter Publishers - English 9780307888044 Reviews:
"Synopsis" by , Knock down that sodium--but not the flavor--to decrease your blood pressure and risks for heart attack and stroke. This toolkit, sodium tracker, and cookbook in one gives you solid health information and 60 low-sodium recipes for favorite comfort foods. With the book's step-by-step approach, eating less salt has never been more achievable.

Everyone can benefit from a lower sodium diet: Millions of Americans (including 97 percent of children) consume far more sodium than they need, averaging about 3,400 milligrams of sodium a day, or seven times what the body needs to function. To help you achieve the association's recommended daily sodium intake of 1,500 milligrams, Eat Less Salt gives you realistic strategies for cutting back on sodium gradually.

With this book, you’ll learn how to:

-Monitor your current sodium intake

-Reduce the high-sodium products in your pantry, refrigerator, and freezer

-Read and understand food labels

-Know which popular foods are “salt traps”

-Keep sodium in check while eating out

-Plan healthy, lower-sodium weekly menus without sacrificing flavor

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