Welcome to my new world of learning to take care (and share) ways of keeping my heart and soul healthy. I thank every reader for taking the time to read about my journey and, hopefully, to share some of yours. Today I am celebrating the lovely flowers my husband sent to me for our tenth anniversary, which is tomorrow. I’m hoping to share a picture of those flowers, just as soon as I figure out how:) Also, here is a simple recipe for you. I will be cooking this tonight. Recipes will always be:
tasty, simple and extremely low salt.
This is to accommodate my tastebuds, my reduced energy level (due to dilated cardiomyopathy), and my salt retraction (500 mg/day). Also, I am on fluid restriction (32 ounces/day) and that includes everything, even things like ice cream ( if it melts, it’s fluid), yogurt and even the water i use to swallow pills. If you or anyone you know is on a similar diet, perhaps these recipes will help Oh, and thanks to Anya for the great tip about freezing beverages. I make my fluids “count.” This means I freeze apricot juice, which is high in vitamin A and C, and pomegranate juice, which is high in iron.
4 ounces fresh salmon
1 t olive oil
1 T lemon juice
fresh basil, 3 leaves, chopped
Take a sheet of aluminum foil and bend edges up. Put olive oil into foil. Place salmon in olive oil, then turn salmon over so that both sides are coated. Tear or chop basil leaves and set on basil. Fold foil up and seal around the fish. Bake at 400 for 10 minutes or until cooked. You can make as many packets as you need servings and there is no mess to clean up.
Happy eating, and I will talk to you tomorrow:)