- Go to the supermarket.
- Pick up something that sounds good.
- Now, look at the label and see how much sodium there is in one serving. Write it down.
- Repeat until someone goes over 2400mg of sodium. That person is out.
- Last man standing wins!
Actually, I spent my lunch in the supermarket yesterday and actually found some good stuff. I’ve been trying to come up with some foods that are easy to fix in a microwave, don’t require refrigeration, are tasty, and not bad for you. I consider the trip a success, coming back with:
- “Instant” brown rice (I don’t consider 7 minutes cooking time to be “instant,” but whatever.)
- Cipollini onions (they’re small, so you can use whole onions and not have halfies left over)
- Albacore tuna, marked “very low sodium” (at albacore prices, naturally... ouch)
- Sardines packed in water (very little sodium, especially compared to packed in mustard or oil)
- Smoked oysters (more sodium than the fish, but still within reason)
- Low-sodium Triscuits (I was looking for Wheat Thin(g)s, but these will do)
- Bean sprouts (there’s a refrigerator at work, fortunately... I just didn’t want to fill it up
- Mrs. Dash Tomato/Basil/Garlic Blend
I have a few packs of ramen hiding in the back of one of my overhead bins; chuck the “flavor” packet and what’s left is the closest thing to instant pasta that I know of.
Googling for “cipollini onions,” I found some recipes for roasting them that sound absolutely divine as a side dish to beef or pork... but right now, I’m primarily concerned about what I can cook in the break room microwave. I cut up a couple of onions into the rice pot, threw in a small handful of bean sprouts, added some Mrs. Dash, and nuked the whole shebang then topped it with a can of tuna. The result was edible, if a little bland; I need to vary the ingredients a little bit and maybe toss in some green pepper. I’ll post a recipe when I get it right.
I’m thinking about how I can do something with the ramen & smoked oysters...