Low sodium diet

Having a child that is on a sodium restricted diet is rough.  She's supposed to have under 2 grams (2000 mg a day but doctor would like for her to stay under 1500mg) so finding things she's able to eat without a problem is hard.  Everything prepackaged has way to much sodium, so I've had to start doing a lot more cooking from scratch.  I enjoy it but I don't have a lot of time so it makes it a little more stressful at times.

This has been an on go learning experience.  The Princess has gotten really good at reading the nutrition labels and comparing them.  We've also learned that even though things say low sodium doesn't mean they are low enough for her.

I've checked out several different cookbooks at the library and found 3 that I loved enough to buy them.

* The Complete Idiot's Guide to Low Sodium Meals
* 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love
* American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet

These books have not only given us a variety of foods we can eat, but they've also given us other alternatives to flavoring different foods.

One of our favorite finds is Apple Cider Muffins.  These are definitely one of our new favs.

3 c Apple Cider
3/4 c Shortening
1 3/4 c Sugar
1/2 c Egg Substitute
2 c Flour
1/8 t Ground Cloves
1 t Cinnamon
1 t Sodium Free Baking Soda

In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs. Into the bowl sift together the flour, the cloves, the cinnamon and the baking soda, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined muffin tins and bake in the middle of a preheated 375 oven for 25 minutes, or until a tester comes out clean.