* I salt individual servings
instead of adding salt when cooking.
You can also use such fruits to flavor your salads
instead of adding salt to them, which would lead to high sodium intake.
Instead of adding salt to your salad, add a handful of Sea Salt SuperSeedz, Add some Tomato Italiano instead of dressing, or for bolder tastes, add Somewhat Spicy or Super Spicy.
Not exact matches
I
added salt to the soup (there wasn't any listed in the ingredients) and used french lentils
instead of beluga since that's what I had, but otherwise I made everything just as directed.
I find one pound
of ground beef is enough in this recipe; i have never used the carrots; never
added the celery, but do substitute celery
salt for the
salt; i have on occasion
added green pepper; I typically use three cans
of diced tomatoes
instead of the one can and can
of purée;
instead of the 2 tbsp chili powder i use ground ancho chilis.
If you are using unsalted butter,
add 1/4 teaspoon
of salt instead of 1/2.
I actually use 3 tbsp applesauce and just 1 tbsp maple syrup and
add chocolate chips
instead of blueberries and a touch
of salt for dessert it is divine!
I made these last night with the following variations — tamari subbed for soy sauce, almond butter
instead of peanut (I don't like peanuts or their butter), and I
added italian seasoning, garlic
salt, and oregano to taste.
A late night trip to the supermarket was out
of the question, so i ended up subbing unsoaked * gasp * walnuts for cashews, used the 2tsp
of dijon and extra
salt / nutritional yeast
instead of miso, and
added sliced mushrooms in with the onions, and peas to the final sauce, garnished with sunflower seeds.
I love garlic so I
added three extra cloves, used sea
salt instead of reg
salt, and subbed in an ounce
of mozzarella for the sharp cheddar.
I used rum emulsion
instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so
added 1/2 tsp
salt to the mix and I
added 1 cup
of toasted walnuts — because I just have to have walnuts in my banana bread.
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp
salt stick
of marzipan (optional, or you can
add 125g slivered almonds
instead)
I will definitely make the dish again, but next time will omit the 2 tsps
of salt and
add salt to taste
instead and use a low sodium broth.
I'll try them again and
instead of 2 tsp water I will use 1.5 tsp water and 1.5 tsp maple syrup and also
add 1/4 tsp
salt.
Adding salt in the beginning causes the mushrooms to release water and steam
instead of brown, so always
salt your «shrooms at the end.
Instead of all purpose flour, I used a mix
of whole wheat white flour and toasted wheat germ, and
added the baking soda, baking powder, and
salt.
I
added baking soda,
salt, cinnamon — 2 teaspoons
instead of a paltry 3/4 — and ginger.
I do have 2 whole posts dedicated to essentially the same recipe; the second time I just
added Sea
Salt Butterscotch Caramels
instead of chocolate chips (which was a fabulous choice I must say).
just made these with one slight tweak —
instead of putting cinnamon in with the
salt at the end, i threw a cinnamon stick in with the cider while it reduced down and just pulled it out right before i
added the rest
of the ingredients — came out awesome!!
I used Old Bay
instead of salt just to
add a bit more depth.
You could
add a variety
of spices to these spuds, as you like: paprika, garlic
salt instead of regular
salt, cumin, whatever.
I made these with raw cashews (
added a dash
of salt), cold butter
instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to
add about 10 minutes to the baking time).
She
adds poblano peppers with the jalapeños, chicken bouillon powder
instead of salt, and 1 cup
of canned rotel tomatoes.
Based on the other reviews, I
added one tablespoon
of salt instead of 2 teaspoons.
Just made this, with a few tweaks (I omitted the oil and water sauteed the onion and red peppers; I used Wondercocoa powder 3 TBS
instead of chocolate, used no
salt added beans, and (because I ran out
of quinoa) used brown rice.
So I
add just a bit
of salt to these coconut oil chocolates, but I make sure that my
salt is the real deal, a nice sea
salt instead of table
salt that has been bleached and treated with all sorts
of chemicals that likely are dangerous and certainly affect the taste
of the final product.
I like more cheese flavor and less fat so I go with yogurt
instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very) small clove
of garlic too — somehow the tang plus the garlic gives the bleu something to think about and play off
of without the
added salt.
I found no
salt added black beans to reduce the sodium to a very low level (only 10 mg sodium per serving
instead of 220 mg or 400 + mg).
Also, it would help to omit that 1/2 teaspoon
of salt and
instead just
add a few shakes with the
salt shaker.
I
instead made the seasoning packet
of au jus, but
added extra water to cut the
salt and
added flour to thicken it up.
Add toasted sesame seeds if you want or a dash
of soy sauce
instead of the
salt.
I
added some chopped cashews (
salted) to the nutbutter mix and sprinkled the
salt on the nutbutter
instead of on top.
Place the almonds, cacao powder,
salt and vanilla bean powder in the bowl
of a food processor (if using liquid vanilla extract, don't
add it yet, but save it to
add with the stevia
instead).
Thanks Michelle, I actually cooked up a batch
of onion and coriander soup based on your recipe with a few alterations; I didn't use butter (you just have to prolong the initial cooking time) and
instead of the croutons / cheese I
added a stonking huge amount
of fresh coriander leaf chopped up and ate it with some lovely
salt - crusted bread.
I
added Mayan sea
salt and honestly contemplated saving the caramel sauce
instead of wasting it in my coffee.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea
salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and
added a minced hot chile pepper
instead)
Instead of salt in the vinaigrette,
added a teaspoon
of tamari for a bit more complexity.
I usually use broth
instead of water;
add a little
salt to the chickpea / garlic / oil puree; and, occasionally
add spinach at the end.
I didn't have coconut aminos, so
instead I skipped the sea
salt and
added a few dashes
of red boat fish sauce.
Used a multigrain - veg pasta
instead of elbows (spinach and other vegetables in the pasta), and no seasoned
salt (so many have
added stuff).
Instead of using plain chocolate I tried out Green & Blacks new dark
salted caramel chocolate to
add a bit
of decadence to the chocolate cups — the burst
of salted caramel works perfectly with the sweet pumpkin filling.
* If sodium is a concern, use water
instead of stock and reduce the capers and
added sea
salt.
I would recommend using 1 +1 / 4 cups
of pumpkin
instead of 3/4 cup, and
adding 1 - 2 tsp
of cinnamon (to taste), 1/16 tsp
salt, and ~ 1/2 -1 tsp
of stevia extract or ~ 1/3 cup
of pure maple syrup (again, to taste).
Can
salted butter be used
instead of unsalted and
adding the
salt?
I
added 1/2 cup chopped portobello mushrooms to the pan with the garlic and scallions and seasoned with coconut aminos
instead of kosher
salt when finished.
Could I use 6 cups
of water
instead and
add my own seasoning such as
salt?
I'm mean, that's a helluva lot
of salt, so not wanting to be a yeast killer, I
added it in with the flours
instead, it worked just fine and I can sleep at night.
But once you master the technique, try
adding Asian flavors to your brine like «honey and soy honey
instead of salt and sugar,» Swikard recommends, or marinate the bird in yogurt and tandoor spice.
Instead of adding basil I
added oregano and used Himalayan Pink
Salt.
Changes I made: sauteed in olive oil, deglazed with red wine, vege broth
instead of H2o, in addition to recipe spices I
added: bay leaves, oregano, coriander powder, celery
salt, skipped beginning
of step 4 and used flour plus cornstarch / warm h2o as thickener.