Monday, October 24, 2011

I'm a Sodium Smarty!

This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.

Have you heard of  Sunkist S’alternative?

S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt.   Who would have thought?  Flavors?  Totally different.  But using Sunkist lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes.

And let's be honest.  We all probably eat a bit too much sodium.

Want to find out how sodium savvy you are?

Check out the Sunkist Sodium Quiz on Facebook.  You answer 10 simple questions and it spits out your results.  I have to say, on a few of the questions didn't really seem like any of the answers applied to me. 

sunkist

This quiz hit the nail on the head about me!  Sure, I know were the sodium comes in in our foods..but that doesn't mean that I follow the guidelines.

I am getting lemons on my next run to the store.  This mama is trying out the Sunkist S’alternative!

Here's a recipe from Sunkist to try out.  Sounds delish!  My family won't go for fish...maybe I'll alter the recipe to feed one :)

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

Instructions:
• 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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