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Raising Arizona Kids - October 2006 - Sunfare


Skip Navigation LinksPress > Raising Arizona Kids - October 2006 - Sunfare


Did you know?...

…even kids should avoid eating too much salt?

 

Everyone needs a little bit of salt in their diets – the National Academy of Sciences recommends a minimum of 500 mg a day to maintain good health – but too much can lead to hypertension and other medical problems.  And it’s very easy to consume too much.  Have you looked at the salt content in a can of soup lately?

 

This is National No-Salt Week, so what better time to reevaluate the amount of sodium you are consuming?  “No-salt cooking is a challenge, but it can definitely be done,” says Sunfare’s Craig Emmons. “You have to accentuate other flavors to counteract the lack of salt.”

 

Sunfare offers services ranging from flexible meal plans and customized menus to daily home-delivery of meals. The company, which operates in Arizona and California, tailors recipes and good nutrition. Meal plans can accommodate vegetarian, high-protein or other nutritional preferences to help you lose weight, get healthier, or simply enjoy a convenient way to eat right.  Home-cooked Sunfare Family Dinners feed a family of five.  Prices start at $24.95/day.  For more information, call 1-866-SUNFARE (786-3273) or visit sunfare.com.

 

Emmons was happy to share some of his favorite, easy-to-prepare recipes for low-salt meals that will please any palate.

 

Buffalo Turkey Strips

Ingredients:

Turkey breast (cut in strips/8 pcs.)

Paprika (1 tbsp.)

Mrs. Dash (1 tbsp.)

Chili Powder (1 tbsp.)

Chipotle Powder (2 tbsp.)

Garlic Powder (1-1/2 tbsp.)

 

Preparation:

Mix paprika, Mrs. Dash, chili powder, chipotle powder, and garlic powder to create Buffalo rub.  Dip turkey strips in mixture until well coated.  Lightly spray with cooking spray.  Bake at 375 until done, then serve.

 

Chicken Bruschetta

Ingredients:

Chicken breast (2)

Tomatoes (1 whole tomato, diced)

Basil (to taste, chopped)

Garlic (1/2 large clove or 1 whole small clove)

Balsamic vinegar (to taste)

Olive oil (to taste)

Pepper (to taste)

 

Preparation:

Season the chicken with pepper.  Grill the chicken on both sides until finished.  Make the bruschetta by mixing the tomatoes, basil, garlic, balsamic vinegar, and olive oil.  Top the chicken with the bruschetta mix and serve.

 

Monterey Bay Swordfish

Ingredients:

Swordfish filet (2 slices)

Lemon pepper (1 tbsp.)

Paprika (1 tbsp.)

Sesame seeds (1 tbsp.)

Olive Oil

Sodium Free Pesto Sauce*

 

Pesto Preparation:

Basil (1/2 cup)

Toasted Pine Nuts (1 tsp.)

Garlic (1/2 large clove or 1 whole small clove)

Olive oil

Mrs. Dash

 

Preparation:

Puree basil, pine nuts, and garlic in food processor.  Adjust consistency to preference with olive oil and season with Mrs. Dash.  If you do not want to make it entirely sodium free, you may add a small amount of grated parmesan cheese.  Rub the swordfish with oil and season with lemon pepper, paprika, and sesame seeds.  Grill until done.  Top with peso sauce and serve