Low Salt Pasta Puttanesca

Today is our second appointment with the Registered Dietitian; we are both looking forward to learning more about eating a low salt diet.  So far, the journey has not been too difficult at least once we got over the initial shock!  It is all about eating a really fresh and healthy diet, studying labels and limiting all the prepackaged things.

Last evening, I made Pasta Puttanesca which is usually a salty dish but I reduced the salty ingredients and it turned out wonderful.  I got the recipe from Ree Drummonds Blog ~ thepioneerwoman.com (I love her Blog!).  Here is the recipe which I modified and some pictures...enjoy!

Low Salt Pasta Puttanesca ~ serves six

8 ounces Bucatini or Spaghetti

2 Tablespoons Olive Oil

1/2 Red Onion, Sliced

1-1/2 Cups Grape Tomatoes, Halved

3/4 Cups White Wine or Pasta Water

2 Cloves Garlic, Diced

1 Rinsed Anchovy Filet, Diced

1/2 Cup Rinsed Pitted Greek Olives, Diced

12 Bay Leaves

Cook pasta until al dente.

Combine diced garlic, anchovy filet and Greek olives, set aside.

Heat olive oil in a skillet over medium-high heat.  Add sliced red onions and cook until slightly caramelized.  Add halved tomatoes and cook for a couple of minutes.  Pour in pasta water or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture.  Stir and continue cooking for several minutes, or until sauce is nice and reduced.  Add pepper (red pepper flakes are a great addition) to taste.

Drain pasta and add to skillet, toss and enjoy!

Terrie's No Salt Seasoning

Today I made a no salt seasoning that my friend Terrie sent me.  It is really good, I used it on chicken which I put on the BBQ. I made it nice and spicy by using smoked paprika rather than regular paprika. Here is the recipe and a few pictures of the process…thank you Terrie!

Terrie’s No Salt Seasoning

3 Tablespoonfuls paprika

2 Teaspoonfuls garlic powder

2 Teaspoonfuls onion powder

1 Teaspoonful thyme

1 Teaspoonful celery salt

2 Teaspoonfuls Mrs. Dash Seasoning (I happen to use the garlic & herb one)

Black Pepper

A Bit of History

   

Our journey of 34 years together is a strong, loving, varied one, with the occasional bumpy road.  Recently we hit a bit of a curve...we had been on one of those 'lean, high protein' diets in hopes of losing a pound or two. Well, we lost the weight but in the process, my husband’s kidney function also took a big hit. No matter what they say, these high protein diets (even lean animal protein) can be hard on the kidneys of even the healthiest of people; our bodies are just not made to filter out the waste from tons of animal proteins.

Our doctor said to get off the high protein diet and begin eating a very low animal protein diet. We eliminated animal protein altogether and happily became Vegans for a month while waiting for our appointment with a Registered Dietitian.  I personally feel really good about a Vegan diet and for the most part I am sticking to this way of life.

We have met with our Dietitian once so far and have a good outline of what we should and should not eat.  At this point she wants my husband to have 2 ounces of high quality, lean protein at each meal….so for us this means; no more than two eggs a week and 2 ounces of organic chicken and or fish at each meal. 

It turns out that while a Vegan diet is a good one; there are some plant foods which our Dietitian wants us to refrain from because they are naturally high in phosphates or potassium which can compromise already weakened kidneys…..so begins our journey into the low sodium, low phosphate, and low potassium world.