Ideas for low salt meals

glider3560

I've recently started eating meals lower in salt (for a health reason). Does anyone have any suggestion for meals I can make (cheaply and quickly) that are low in salt? Generally this will involve not using any jar sauces etc as they appear to be high in sodium. Even some tinned stuff comes soaked in salt water (e.g. some brands of sweetcorn, whereas other brands don't). Ideally something that I can cook at the weekend to freeze then microwave, as I have little time during the week to cook meals from scratch. I also eat quite large meals (i.e. salad or soup probably won't fill me).

Things I already cook from scratch with low salt: chilli con carne, various curries, spaghetti bolognese and grilled chicken/pork/fish with various veg (with no gravy). Any more suggestions as I'm started to get bored with what I'm eating at the moment?

~Chameleon~

Anything fresh you cook won't have any added salt other than that which you add yourself. You do actually need some salt in your diet so don't try to cut it out completely. If you avoid processed foods where possible you should be fine.

RedFraggle

And watch out for bread, some bread is actually quite salty.
Lasagne, stew, homemade quiche and pies are all freezable and easily done from scratch.
Omelettes are quick and easy.

trolleyrun

Risotto
Casseroles and stews
(All these can be made with low salt stock cubes)

When using pork meat, try to get the unsmoked version as it has slightly less salt than smoked. Also, if you're doing a gammon in the SC, boil the joint in water for half an hour before putting it in the SC to get rid of excess salt.

maman

trolleyrun wrote: »

Risotto
Casseroles and stews
(All these can be made with low salt stock cubes)

When using pork meat, try to get the unsmoked version as it has slightly less salt than smoked. Also, if you're doing a gammon in the SC, boil the joint in water for half an hour before putting it in the SC to get rid of excess salt.

Or soak in cold water for a while and then change the water before cooking.


I find yours a strange question OP. Like chameleon said, if you're prepared to cook from scratch and not use processed food then you choose how much/if any salt you want to put in the meal. If you're concerned about canned sweetcorn then don't eat it, other veg is just as healthy and minus any additives. If you can spare some time to cook and then portion up some chilli/Bolognese/curry/casserole etc then you'll have HM ready meals and no need to rely on processed food.


Years ago, everyone seemed to add salt both in cooking and at the table. The best way to wean yourself off if that's the way you've been eating is to use herbs/spices to flavour foods and plenty of pepper at the table if you need it.

peachyprice

Anything you fancy that you're able to cook from scratch will be as low salt as you want it to be. There are very, very few dishes I add salt to and we never have it on the table.

eamon

If you are cooking from scratch just don't add any salt. As you have already noticed shop bought cooking sauces etc contain salt anyway, why add more?

In all likelyhood you have probably become accustomed to the taste of salt and will miss that buzz. Reduce your intake gradually would be my suggestion. Also if boiling vegetables don't add salt to the water its a fairly pointless activity. I know that science says that salt water has a higher boiling point and hence your vegs cook faster but the time difference can be measured in seconds or at most a few minutes. If making pasta (from dried) don't add salt to the water it inhibits absorbtion. Swap your tinned vegs for frozen or at the very least rinse the tinned veg contents in running water before reheating.

PasturesNew

Giant yorkshire puddings, which you can fill with veggies/mash of your choice.

I never use any salt in cooking, never have - don't like the taste.... and I've been gobsmacked in the last few years to see how much salt TV chefs seem to put in things these days! Just cook any recipe and leave out the salt.

SailorSam

I use lots of dried herbs and pepper more than salt.

PlymouthMaid

As already said, anything you cook will be low/no salt if you don't add it. The only time I use salt is a pinch in bread dough or a tinned tomato sauce or maybe in soup although usually not needed as the stock is a bit salty already..

~Chameleon~

I do add salt to my cooking as it definitely enhances flavour but I use a good quality sea salt which I believe makes all the difference. You wouldn't get me using table salt for love nor money. That stuff belongs on my pathways when it's icy