I have a question for you meat eaters....I am really, really trying to watch my salt intake. It seems that meat that I get from the store is PACKED with it...but I like adding chicken or diced ham or whatever to my salads and wraps, etc. So my question is this, does anybody know of a "low-sodium" way to achieve this? I thought maybe buying grass-fed chicken tenderloins, making some at the beginning of the week, and just shaving off pieces as needed? Any other ideas? I like my plant-based protein, powders, seeds, Greek yogurt but it's getting old......I want some meat! Lol
Diet Calendar Entries for 11 September 2014:
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1338 kcal
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Fat: 41.86g | Prot: 50.45g | Carb: 199.81g.
Breakfast: Nature's Earthly Choice Hemp Seed, Blackberries, Dannon Light & Fit Greek - Vanilla, Advocare Spark Energy Drink. Lunch: Light Sweet & Spicy French Dressing, Craisins Dried Cranberries, Slivered Almonds, Black Olives, Turkey Bacon Bits, Romaine Blend, Tostitos Organic Yellow Corn Tortilla Chips, Pace Pico De Gallo. Dinner: Baked Sweetpotato (Peel Eaten, Fat Not Added in Cooking), Cinnamon, I Can't Believe It's Not Butter! Original Cooking Spray, Oscar Mayer Turkey Bacon Bits. Snacks/Other: Advocare Spark Energy Drink, MetraGenix 2:1 Protein Bars - Almond Caramel Crunch, Hidden Valley Light Ranch Salad Dressing, Taylor Farms Celery Sticks, Baby Carrots. more...
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2189 kcal
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Activities & Exercise:
Desk Work - 2 hours, Walking (moderate) - 3/mph - 30 minutes, Calisthenics (heavy, e.g. pushups) - 15 minutes, Resting - 13 hours and 15 minutes, Sleeping - 8 hours. more...
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Comments
Your idea of buying real pieces of grass-fed meat, cooking, and then shaving yourself is a great idea and one that is probably the most cost effective. Any non-meat protein option is not generally as healthy (e.g. Quorn) and pre-packaged items can get costly.
11 Sep 14 by member: mcarthey
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Yeah, I've been buying Boca for years but even those have more sodium than I'd like so I completely agree....
11 Sep 14 by member: Socolova
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And it's like $6 for 4 burgers...ridiculous...
11 Sep 14 by member: Socolova
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Processed meats are loaded with sodium and preservatives...deli meats are terrible, even if they're labeled low sodium they still have lots of it. Sodium Nitrate is not healthy at all. I think you have the right solution in buying fresh unprocessed meats, preparing it yourself ahead of time, and using it as needed. I've done that before - usually preparing is on a weekend, packaging it in serving sizes and keeping it in the fridge for use during the week, freezing it if needed.
11 Sep 14 by member: jmb3450
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You prompted me to read up on steak, since I am so fond of them. Now, I am talking only of unprocessed meat of course, but I was surprised to find that the cut of the meat made a tremendous difference in the sodium content as well. If you're interested, this web address didn't have a com in it, so maybe it will work here. http://ifood.tv/steak/about
11 Sep 14 by member: DairyKing
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11 Sep 14 by member: Socolova
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I posted a recipe in yesterday's journal for my home made italian veggie "sausages". They're DELICIOUS and you control the sodium. Check out my journal from yesterday to see it. I ended up rolling the "meat" mix in blanched cabbage leaves and made little "dim sum"-like morsels of amazing awesomeness. They were so good! I wouldn't feed those store-bought "fake meat" products to a dog! SO packed full of chemicals and the label takes longer to read than a copy of US Weekly.
11 Sep 14 by member: Sweeet2th
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Do you think that would work in seaweed? I just bought seaweed wraps yesterday....
11 Sep 14 by member: Socolova
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Oh yeah, I just made stuffed eggplants with a similar recipe, this one sounds better though, thanks lil lady!
11 Sep 14 by member: Socolova
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You mean like nori wraps for sushi rolls?
11 Sep 14 by member: Sweeet2th
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yes, I've never made them before but I like veggie sushi so I thought I'd try it lol
11 Sep 14 by member: Socolova
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I make veggie sushi at least once a week. It takes a little while to get the hang of it. The secret to them is to not put too much filling on the nori before you roll it. Less is more. I make mine with a combination of brown rice, quinoa and ground flax seeds to help bind it and give it the texture of white "sticky rice", and a soy, garlic & ginger massaged kale filling with carrots and avocado. YUMMERS!!! I wouldn't make the "sausages" with the nori. It's much too thin & fragile. I also steam the rolls after they're filled and there's no way the nori would hold up to that process.
11 Sep 14 by member: Sweeet2th
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ahhh, I have spring rolls too....nom nom....
11 Sep 14 by member: Socolova
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Yum! I love to make Spring rolls (never the fried kind, of course!) I like to fill mine with baby spinach, shredded red cabbage, carrots, avocado, and thinly shaved red onion with a mandarin, peanut, ginger sauce or some roasted garlic hummus. So good! (Now, I'm hungry!)
11 Sep 14 by member: Sweeet2th
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11 Sep 14 by member: Socolova
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Is it fresh meats that you are getting? How much salt is considered too much? Should have at least 2,000mg a day as the body needs it.
11 Sep 14 by member: C67241
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I'm trying to stick right around 2000mg...we get a lot of ours from a local butcher but even like the chicken breast packages in the meat aisle at the grocery are ridiculous....I don't know how "fresh" those are...
11 Sep 14 by member: Socolova
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Stuff I read said that they inject poultry meat with salt water to make it weigh more and preserve it. Lovely.
11 Sep 14 by member: DairyKing
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Yeah I kinda figured...........gross.
11 Sep 14 by member: Socolova
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That steak link is good though! Thanks, I know what cuts to aim for now!
11 Sep 14 by member: Socolova
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