Low cholesterol, low sodium sauerbraten….can it be done? It was a challenge I was prepared to tackle, especially since we haven’t had our German comfort food fix in over two years. My husband bought a nice lean piece of bottom round roast and a tub of fat-free sour cream and asked, “Can you try it?”
I did, and it was delicious!
This bierocks recipe first caught my eye in a 2005 edition of the Cooking Light Complete Cookbook. I made it then with meat, but now I have updated the recipe so that it is whole food plant-based and low salt. The result? A heavenly “Hot Pocket” type sandwich that freezes well and meets our family’s dietary requirements deliciously!
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I created this recipe for pasta primavera with sage gorgonzola cheese sauce on the spur of the moment. We are on a low cholesterol, low salt diet, and finding tasty recipes is challenging.
Broccoli rabe recipes tend to use tons of salt, oil, and fat to add flavor. Fats such as olive oil and the drippings from bacon, pancetta, and ham do increase the body’s ability to absorb the wide array of important vitamins and minerals found in broccoli rabe, but I needed to cut back on the salt for my family’s diet. This recipe for classic Rustic Broccoli Rabe with Potatoes eliminates all added salt and uses just a pinch of ham for flavor.
I made this recipe for stir fry tofu and cabbage on Sunday…in the dark because we lost power in an ice storm…and it was so good we finished the whole thing! It’s low calorie, plant-based goodness that’s deceptively easy to make once you plan ahead to prep the tofu. It’s even yummy for tofu haters!
Ready? Let’s get cooking….
This easy, healthy, whole food-based leftover turkey casserole recipe uses simple ingredients filled with vegetables for dish even the fussiest eaters will love.