Know your sodium style?

This post brought to you by Sunkist S’alternative. All opinions are 100% mine.


My last recipe of 1 minute Kale Sauté that used olive oil and lemon got me thinking that sometimes it is nice to cook without salt. I use salt in my cooking but I am not worried about the salt I add in my cooking as much as I am worried about the salt that is hidden in processed food and restaurant food.

If you are looking for a sodium alternative try using Sunkist S’alternative. Sunkist lemons are an awesome sodium free alternative to salt. By using lemon you are reducing sodium, increasing potassium and enhancing the flavor of your food.

Sunkist has a Sunkist Sodium Quiz Want to know your sodium style?  Take their quiz by visiting the “Sunkist Facebook Page”.


Here are my results:


Yay!  I am a sodium smart according the quiz! I am proud of it because it has been a conscious decision to read labels and making healthier decisions for my family.

Looking for ways to cut down your sodium consumption? Try this Paella recipe using Sunkist Lemon:

Sunkist® Lemon Seafood Paella –

Ingredients: (Makes 8 servings)
*1- 32 oz can low sodium vegetable broth
*1 cup dry white wine
*1 teaspoon saffron threads
*1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
*1lb. or 16-21 mussels, cleaned and de-bearded
*1lb. or 16-21 medium sized clams, rinsed
*cup chopped fresh parsley
*3 Sunkist® lemons, zest and juice
*3 Tbsp. olive oil
*1 _ cups minced onion
*3 cloves garlic, minced
*teaspoon crushed red pepper
*3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
*1 cup frozen green peas
*1- 8oz jar of sliced, roasted red peppers

• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.

• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring


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