I had saved Christmas Day as my 1,500 mg day for this week, so I had a bit more leeway. I had eaten grits made with water, unsalted butter and brown sugar for breakfast= a whopping 5 mg of sodium. This left me essentially with the full 1,500 mg of sodium to play with. It was a matter of starting with a prime rib recipe and than seeing what that left me for my sides, breads and desserts. I did want to get back to baking after several months away from it. Step 1 was to find out the sodium count of the roast: this was the one thing I could not change. The roast would yield about 8-10 slices. Using a 1 pound serving that would be around 250mg of sodium. Next I had to pick a recipe that did not add to the sodium. I have made herb crusted prime ribs before to great success, so a new recipe for that seemed in order. The one I found did use kosher salt, but I simply swapped our double the amount of Mrs. Dash Table Blend. With an expensive piece of meat like that I knew I didn’t want to fill up on rolls, so I skipped baking a bread or rolls. The other three recipes came from Cooking Light Magazine.
Their recipes are low sodium, not very low sodium and sometimes they use small amounts of salt. They are recipes I can easily make on a 1,500mg day, and often with modifications I can make them on a 1,000mg day Looking at the recipes I chose for the meal I left the salt out of the Creamy Mashed Potatoes and the Sweet Potatoes. Doing this allowed me to keep the sodium level low and I could make the EGGNOG COFFEE CAKE
which used baking soda which is as high in sodium as salt. The saving grace was it was a tiny amount of baking soda. So at 350 mg for the coffee cake and 250mg for the beef, I was well under 1,500 mg and may have actually been under 1,000mg. This way I could have guilt-free seconds and stay under 1,500 easily.
- I used a 2x serving of Mrs. Dash Table Blend in lieu of the Kosher salt in the herb rub.
- I used a 2x serving of Mrs. Dash Table Blend to replace the salt in the two veggie dish I was making.
- I used a 2x serving of Mrs. Dash Table Blend in lieu of the table salt in the coffee cake recipe.
- I used low sodium Hahn’s Low Sodium Baking Powder in lieu of the baking soda in the coffee cake. All of these allowed me to use baking soda in this dish.
The rib roast turned out great!! Everyone said it turned out as good as any I had made before and better than what you get in a restaurant. Everyone loved the hint of smoke and the great herb flavor from the crust. No one added salt at the table. As for the veggies, ironically I thought they could have used some salt, but no one else did. The EGGNOG COFFEE CAKE
was great and no one missed the salt.