Savoring Wellness: A Collection of 60 Low-Sodium Recipes

By Pablo Picante

Welcome to Savoring Wellness: A Collection of 60 Low-Sodium Recipes. In this culinary adventure, we dive into the world of delicious, heart-healthy dishes that embrace the vibrant flavors of fresh ingredients while keeping sodium in check.

 

Savoring Wellness is more than a cookbook; it's an invitation to savor the joys of a low-sodium lifestyle. May these recipes inspire you to create not only delicious but heart-healthy meals, fostering a sense of well-being and delight with every bite. Cheers to your journey towards wellness!

• Language: English
• Publisher: Richards Education
• Release date: Jan 19, 2024
• ISBN: 9798224332458

Book preview

Chapter 1: Breakfast Bliss

Quinoa Porridge with Mixed Berries:

Ingredients:

●  1/2 cup quinoa, rinsed

●  1 cup milk (dairy or plant-based)

●  1 tablespoon honey

●  1/2 teaspoon vanilla extract

●  1/2 cup mixed berries (strawberries, blueberries, raspberries)

Instructions:

In a saucepan, combine quinoa and milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and the mixture thickens.

Stir in honey and vanilla extract.

Serve the quinoa porridge in bowls, topped with mixed berries.

Smashed Avocado and Tomato Toast:

Ingredients:

●  2 slices whole-grain bread, toasted

●  1 ripe avocado

●  1 medium tomato, sliced

●  Salt and pepper to taste

●  Red pepper flakes (optional)

●  Fresh cilantro or basil for garnish

Instructions:

Mash the ripe avocado in a bowl with a fork. Season with salt and pepper.

Spread the mashed avocado evenly over the toasted bread slices.

Arrange tomato slices on top of the avocado.

Sprinkle with red pepper flakes if desired and garnish with fresh cilantro or basil.

Greek Yogurt Parfait with Granola:

Ingredients:

●  1 cup Greek yogurt

●  1/2 cup granola

●  1/2 cup mixed berries

●  1 tablespoon honey

●  1 tablespoon chopped nuts (optional)

Instructions:

In a glass or bowl, layer half of the Greek yogurt.

Add half of the granola on top of the yogurt.

Sprinkle half of the mixed berries over the granola.

Repeat the layers with the remaining yogurt, granola, and berries.

Drizzle honey over the top and sprinkle with chopped nuts if desired.

Spinach and Feta Egg White Omelette:

Ingredients:

●  3 egg whites

●  1 cup fresh spinach, chopped

●  2 tablespoons crumbled feta cheese

●  1/4 cup cherry tomatoes, halved

●  Salt and pepper to taste

●  Olive oil for cooking

Instructions:

In a bowl, whisk the egg whites until frothy. Season with salt and pepper.

Heat olive oil in a non-stick skillet over medium heat.

Add the chopped spinach and sauté until wilted.

Pour the egg whites over the spinach, swirling to spread evenly.

Sprinkle feta cheese and cherry tomatoes