Category: 52 Challenge
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Hatch Chile, Lentil, & Bean Enchiladas – With Homemade Sauce, Challenge #16
This recipe is a labor of love, but its well worth the effort! It takes time, effort, dishes, and some messy fingers. This is a recipe made by my boyfriend, Wesley. It is something he made for me on special occasions that he modified just for me to be vegetarian. Its the first enchilada that… Read more
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Roasted Garlic Mashed Potatoes, Challenge #15
A classic mashed potato for the garlic lovers! Sodium content in this recipe will come from whatever milk, heavy whipping cream, and butter you use- making this recipe potentially extremely low sodium. The milk I used is 120mg per cup, since this recipe uses half a cup, its sitting at 60mg, and I used sodium… Read more
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Roasted Garlic in the Oven or Air Fryer, Challenge #14
Roasted garlic is incredibly versatile. You can use it in your sauces, potatoes, casseroles, etc. The beauty of it is that it is simple to make and will store in the refrigerator for a couple weeks. I make a batch once a month and cook with it throughout the month. When garlic is roasted, it… Read more
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Leftover Egg White Bites – 70mg per Bite, Challenge #13
These breakfast-y egg white bites are easy to pull together and use up some leftovers you may have laying around! With the egg whites and cheese, sodium content should come out to around 70mg per muffin! I saw this recipe on an ad on Facebook. I quickly wrote down the ingredients and cooking instructions. I… Read more
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Easy Cheesy Twice Baked Potato, Challenge #12
A classic baked potato, made low sodium, and twice baked! The recipe is simple to make if you have time, but not much energy to make it happen. You likely have all of the ingredients on hand already, so plop those potatoes in the oven, and sit back for an hour. Once the potatoes are… Read more
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Vegetable Pot Pie from Scratch (Except the Crust), Challenge #11
Veggie packed, homemade pie customizable to your tastes! The creator of this recipe is vegan, so this recipe is adapted to not be vegan, but to be vegetarian. In my pre-low sodium life, I only consumed vegan milk and butter, but alas, life has evolved. This is mostly due to the fact that many vegan… Read more
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Nacho Casserole – Two Bean and Lentil, Challenge #10
For a quick dinner that is filling and delicious, I would highly recommend this one. I adapted a been and black bean nacho casserole from Eating Well. In lieu of using beef, I cooked up some lentils and added in a can of pinto beans. I also used a can of no salt added Rotel… Read more
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Pickles in the Refrigerator – No Canning, No Sodium, Challenge #9
Since becoming low sodium, I have relied heavily on cucumbers for many of my meals and snacks, but I have been missing pickles. Prior to low sodium, I ate pickles all the time. I’ve been seeing chatter online about homemade pickles, so I thought it was about time I try them for myself. I found… Read more
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Faux Alfredo Sauce – Low Sodium, Challenge #8
If I knew alfredo sauce was this easy, I would have made it myself all these years! This recipe is insanely easy, low sodium, and is ready before your pasta is even finished cooking. The recipe from Tasty Heart Healthy Recipes calls for half and half. However, I only had heavy whipping cream on hand,… Read more
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Red Lentil Soup, Veggie and Protein Packed, Challenge #7
This 8 ingredient soup is incredibly easy to assemble! A bit of veggie chopping, then toss it all into a pot and let it go. There isn’t too much that can be said about this easy recipe! It is protein filled, very low sodium, and shockingly very flavorful! Save some time with your prep and… Read more