Nomato Marinara Sauce - Tomato Free Red Sauce
Sodium:242 mg
Potassium:74 mg
Phosphorus:11 mg
Protein:1 g
Fiber:1 g
Buffalo Popcorn Cauliflower
Sodium:440 mg
Potassium:333 mg
Phosphorus:71 mg
Protein:3 g
Fiber:3 g
Peanut Butter Toast with Hemp Seeds and Fruit
Sodium:272 mg
Potassium:266 mg
Phosphorus:278 mg
Protein:17 g
Fiber:5 g
How to Make a Traditional Vegetable Stock
Sodium:97 mg
Potassium:88 mg
Phosphorus:13 mg
Protein:1 g
Fiber:1 g
Easy Sour Patch Grapes Recipe
Sodium:16 mg
Potassium:180 mg
Phosphorus:23 mg
Protein:1 g
Fiber:1 g
Southwestern Tofu Scramble w. Avocado Toast
Sodium:497 mg
Potassium:599 mg
Phosphorus:126 mg
Protein:13 g
Fiber:7 g
Low Sodium Tzatziki Sauce
Sodium:5 mg
Potassium:44 mg
Phosphorus:7 mg
Protein:1 g
Fiber:1 g
Salt-Free Jerk Seasoning Recipe
Sodium:1 mg
Potassium:7 mg
Phosphorus:2 mg
Protein:1 g
Fiber:1 g
Brocoli & Tofu Stir-Fry with White Rice
Sodium:436 mg
Potassium:403 mg
Phosphorus:119 mg
Protein:15 g
Fiber:4 g
Hi! As I’m sure you know, we too are a low sodium, low fat oriented group. I have a couple of questions about your recipe for taco seasoning though, if you wouldn’t mind sharing your thoughts on the topic. First of all.. why do you need ther brown sugar? Secondly I see you didn’t add in any cornstarch to the mix to help create the sauciness that one would be accustomed to…. does your recipe manager to have that component to it? And lastly, doesn’t the lime zest a)gum up the spice blender and b) add a moisture component that could lead to rot/mold should the batch be stored? I’d love your insight on these points as there is always something I can and am eager to learn! Thanks and keep up the good work! 😉👍
Hey Rob,
Thanks for reaching out.
For me, the brown sugar with the cayenne gives a nice sweet and spicy zing that I enjoy. Perhaps I’ll put a note that the sugar is optional as I know it’s a touchy ingredient. Believe it or not I’m very against eating anything with added sugar (unless I add it myself in small portions). Sometimes I like add very small amounts of brown sugar or coconut sugar to my dishes for that added bite that salt brings to a dish.
As far as the cornstarch…I did test using cornstarch in some recipes, and didn’t see too much of a difference. For me I just cook the ground meat, and coat it with the seasoning. But if you’re looking for more of a sauce and feel the need for a slurry you could add a small bit of cornstarch.
As for the lime zest. I put a link to dehydrated lime zest, which has no moisture in it at all. I’ll make sure to change the ingredient name to “dehydrated lime zest” (also an optional ingredient which I use to provide that bite).
If you’re going to use fresh zest, I would add the zest last without blending it. You’re definitely right about it clogging up the blender. I can see that happening!
I’ll make sure to add these adjustments and options to the recipe, thanks for the recommendations and comments!
Anthony
Why is there 1.5 tsp of Cumin and 2 tsp cumin powder? Aren’t they the same?
They are indeed the same! It’s a mistake. Thanks for pointing this out. I have fixed the recipe. Thank you! -Anthony
How much of the seasoning do you add to one pound of ground beef
S keehn,
Use 2 tbsp per 1 lb ground meat.
Recommendation: Cook the ground beef and drain the grease. Add 1/2 cup tomato sauce and 2 tbsp taco seasoning and simmer until the desired consistency is reached. Don’t want tomato, just mix in the seasoning after draining the grease, cook for 1-2 minutes, and serve.
Do you have a Salt free Chili seasoning recipe?
This seasoning will work great for chili. We don’t have a recipe labeled for chili, no.
Hope this helps.
-Anthony