Put Down The Salt!


Yeah. I’m talking to you, and I’m talking to me, and every other American. Most Americans eat about 1,000 mg more than the allotted 2,300 mg a day. That’s A LOT of salt! Although it’s not a lot of salt when you look at it visually. Did you know that 2,300 mg of salt is about a teaspoon?! I know! So an additional 1,000 mg is about 1/2 teaspoon. Yeah, that’s like nothing, so just think about those uber salty olives you ate during dinner(cough, cough) Bianca!

The reason I’m getting all salty(that means disgruntled, it’s what the cool kids are saying) about salt is because yesterday I was feeling very svelte in my jeans and today they were a little more tight than usual. Maybe it was the 3 1/2 sausages I ate at 8 in the morning. Actually that’s exactly the reason why I’m bloated.

FitTip Fact: When you eat more than your recommended amount of salt, your body will respond by retaining water. This may make your blood pressure increase, because your heart has to deal with all the extra fluid coursing through your blood vessels. Your poor heart!

Just when I thought I had finally protected my heart from boys, now I have to protect it from food. I can never win.

Bianca Tip To Eating Less Salt AND Not Gaining (False) Water Retention Weight: Cook at home as much as possible.

I know. It’s not that profound, and it’s not easy, but it’s possible.

I made this recipe last night, and it was delish and super low in salt. It’s from The 4-Hour Chef of course and I’m calling it:

I Didn’t Know Boiled Chicken Could Taste So Good Recipe!

Here’s the abbreviated version:

What you need:

One pack of Organic Chicken(Trader Joe’s is my fav)

Bok Choy(about 3 big ones)

1/4 of a cup of chopped scallions

2 tablespoons of Tamari(or Bragg’s Amino Acids)

1/2 cup of grapeseed oil

1 tablespoon of fresh grated ginger or ginger powder

1 tablespoon of sesame oil

Put the Tamari(or Bragg’s Amino’s), grapeseed oil, scallions, ginger and sesame oil in a bowl and mix, NO SALT or pepper necessary. I know, sounds crazy, but trust.

Then steam in a dutch oven over a wire rack, I didn’t have said rack so I boiled the chicken and placed the bok choy on top as if I where steaming and then I cooked those 2 on high for 15 minutes and…done!

How to plate it:

Cut the bok choy in half and place the pieces of chicken on top and then top your chicken with the sauce you made. It’s pure salt-less heaven. Do it. You’ll say, “What’s salt?” Well, not really because that would be weird, but you get it.

A Not So Salty,

Leave a Reply

Your email address will not be published. Required fields are marked *

six − 4 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>