4education's Journal, 28 November 2007

curious on what makes a good marinade for SB Phasae 1?? I think I am getting too much sodium from mine...thanks

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I am watching sodium so I haven't been using marinades at all. For chicken, I have been using a little olive oil, garlic, chili powder, sea salt & pepper. I've also been using an olive oil, Dijon, tarragon for seafood and in my chicken salad. Perhaps try to play with spices. I made a chicken dish with chili peppers, garlic and red onion. Just try to use different seasonings and see what you come up with. Seat salt is better for you than regular salt if you're really trying to watch that. You can buy it right where you buy your regular salt too, and it inst that much more at all. I do have an olive oil, fresh garlic, red wine vinegar, onion powder, Italian seasoning and Worcestershire marinade that I use, but I don't think the Worcestershire is low in salt either...LOL Let me know what you come up with, I'm alwasy looking for good ideas! Hope that helps a little. 
28 Nov 07 by member: ImLuuvd
I hate typos :( correction: seA salt. 
28 Nov 07 by member: ImLuuvd
Vinegar macerated 'erbs... I saw how meat is brined...also..sub-dermal herb/oil inserts(between the flesh and the skin)...how 'bout clam bake style...(wrap up in fresh herbs, wrap all that in a bananna leaf and seal in parchement paper, and let it steam! 
28 Nov 07 by member: Pats

     
 

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