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    You are in: Home / Community Forums / Recipe Requests - General / No Sodium!
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    No Sodium!

    Mon May 27, 2013 3:57 pm
    Newbie "Fry Cook" Poster
    Sales are great for low sodium (just don't add dressing). but there's got to be more choices for good tasting meals! I have done chicken with veggies (peppers, bok choy, mushrooms, and almost any other veggies you want to add) with a low salt raspberry vinaigrette with dried apricots. VERRY YUMMY, but this dish everyday is not going to fly with all of my family. are there cookbooks out there that's just for low sodium? please let me know, thank you everyone!!
    Mon May 27, 2013 4:27 pm Groupie
    Salt can be omitted or easily reduced in almost any recipe. Use fresh over canned items whenever possible, and when canned items must be used, get the reduced or no-sodium-added versions. Tomatoes, tuna, and sweet corn are especially tasty in those versions. Knowing your ingredients is really the most important thing, so you can adjust sodium levels yourself. Use the Recipe Sifter to find low sodium recipes (it's under Top Recipes in the red navigation bar). Avoid most processed foods like the plague, not to mention restaurant food! That's where most excess sodium comes from.
    Zero salt is not the goal, as sodium chloride is required to sustain life; without it you would die. You don't want to (and can't) avoid sodium, you must learn to control the amount. Sodium is naturally present in most foods. The NYTimes just reported on a new study last week that indicates low salt diets don't do as much good as previously thought.
    There is also a Special Diets forum which may be helpful.
    Mon May 27, 2013 11:31 pm Groupie

    canning your own foods and delete the salt... I can every Summer, and, veggies get no salt, no sugar, period.

    Use lime juice or lemon! You get that saltiness w/out the bad stuff.

    I love rosemary and find using FRESH HERBS really perks up the flavors in foods.

    Tue May 28, 2013 8:24 am Groupie
    Citrus, is a great way to get extra flavor, herbs too as mentioned. I love to add salty foods, but in low amounts. Much better than just adding salt.
    Using olives or capers can add a nice salty flavor. And it doesn't take much at all.

    I don't know what your restrictions are, but even people who I have cooked for that said no sodium a little here or there was ok. As, I said, a few olives or capers

    And stay away from deli meats - tons of salt. Grate your own cheese. Basically FRESH, no package products, NO canned products

    Also, there are NO salt herb blends which are pretty good.

    Stay away from take out, fast food, etc, and definitely most restaurant food is extremely high in sodium.
    Sun Jul 07, 2013 1:21 pm
    Newbie "Fry Cook" Poster
    I have been looking for different ways to make food tasty we do juices, fruit, pepers and other fresh ways of keeping sodium and fat out with taste in. even with things like milk or some fish that naturatly has sodium in it, when i eat these things I swell up extreamly bad. I have been to many dr's and no one can find what is wrong, they just tell me to stay away from sodium. this is what I'm trying to do. I have compleatly cut out things like anything processed, caned or frozen, no breads or pasta and very few premade sauces or flavors. I keep looking for low sodium recipes, but most of them are high enough that I swell up. I'm doing my best with all I have learned, but I'm running out of ideals for something different.
    Sun Jul 07, 2013 1:50 pm
    Forum Host
    Mr Grumpy is limited to 600 mg a day, which is hard, especially as he grabs the salt shaker when I'm not looking.

    These main dish recipes are listed as low-sodium, and perhaps could be made lower,,low-sodium,main-dish . Unfortunately the sifter is having issues this weekend, I could not get the Nutrition link to open, where you can specify how much sodium is the maximum you want to see. It's not a perfect system, as it depends on part on how many servings anyone identifies (if identified at all) and on whether the USDA software picks up all of the ingredients, but it should be a start.

    Some suggestions:
    Scott's Vegetable Broth With Very Low Sodium
    Mushroom Sauce for Pasta (Low-Sodium)
    Lower Sodium Low Sugar Oriental Coleslaw
    Turkey Stuffing With Very Low Sodium - This is lower in sodium than shown - you don't use the whole loaf of bread, you can substitute a loaf you know is low sodium
    Low Sodium Meatloaf
    Low-Sodium Pork and Veggie Stir-Fry
    Sun Jul 07, 2013 2:05 pm
    Forum Host
    With the exception of baked goods (cakes, cookies, breads, etc), I follow the recipes as written and I just eliminate any salt in the recipe. I do not salt anything when I cook, even if the recipe says to add salt, I leave it out. (If someone in the family wants something saltier, they are welcome to add salt to their own dish/portion at the table.) I no longer use anything canned (except for salt free/no salt added tomatoes and beans). I don't use any 'prepared' foods/mixes because of the amount of salt added.
    Herbs (fresh or dried), and fresh lemon or lime juice can work wonders, as will a bit of fresh orange juice (packaged/bottled orange juice has too much added sugar).

    Drinking lots of water also helps to keep your system flushed, and helps to keep the swelling down.

    With baking, I have been able to cut the amount of salt needed in the recipe by half (sometimes 2/3) - keep in mind that most baking needs some salt added for the proper chemical reactions to take does not.
    Sun Jul 07, 2013 2:08 pm Groupie
    There are over 6,000 recipes in the database tagged as low sodium, you may want to peruse them for some inspiration.

    You might also talk to your physician about the level of potassium in your blood. Sodium and potassium need to be in the proper ratio in your body. Eating more potassium-rich foods certainly couldn't hurt.

    Also, many drugs can cause edema, You might have your pharmacist look at ALL of the medications, vitamins, and any other supplements you take to see if there's a potential problem there.
    Circulatory issues, like venous insufficiency or congestive heart failure, can also cause swelling. Thyroid, liver, or kidney disease can also cause swelling.
    There are many products. such as hydrolyzed vegetable protein, glutamate, yeast extract, and baking soda which contain hidden sodium.You may want to consult with a registered dietician to help you avoiding those hidden sources.
    Sun Jul 07, 2013 5:13 pm Groupie
    PaulO in MA
    Mon Jul 08, 2013 8:48 am Groupie
    Made Summer Squash Scramble for a church dinner on the 7th. Very little salt, and can just leave it out. Pictures and recipe in here.!-cast-iron-cookware-love-in-and-recipe-thread&p=82347986#post82347986
    pinky kookie
    Mon Jul 08, 2013 2:50 pm Groupie

    Hope I can help you with this interesting info that I found, so you can find a solution of that problem with your doctor's help:






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