It's Grilling Season! Low Salt Edition

Where I am now, the average temperature is around 90 degrees Fahrenheit. While its not officially summer yet, the hot temperatures make me want to grill outside.

For this week's #LowSaltSundays I'm going to show you my favorite things to throw on the grill, each for under 250 mg of sodium.

First, the veggies:

TWB's Veggies on the Grill

Cauliflower Steaks Ingredients

1 head of Cauliflower

1 cup fresh flat-leaf parsley leaves

1 Tablespoon Earth Balance Butter

1 tablespoon of lemon juice

1 teaspoon Ground pepper

Mushroom Veggie Kabobs Ingredients

1 box of baby Portabella mushroom caps

1/2 Red Onion, sliced

1 red pepper, sliced

1 zucchini, sliced

1 yellow squash, sliced 2 tablespoons of balsamic vinegar

1 tablespoon Italian seasoning

1 tablespoon of lemon

Pineapple Kabobs Ingredients

1/2 Pineapple, Cubed

1/2 Red Onion, sliced

1 green pepper, sliced

1 Jalapeno, sliced

2 tablespoon of lime juice

1 tablespoon of fresh cilantro

Instructions:

For the Cauliflower Steaks:

1. Slice Cauliflower into fourths into flat steak like items

2. Melt butter in microwave for 30 seconds

3. In a bowl, combine melted butter, lemon juice and parsley and mix

4. Place steaks and mixture in a plastic bag, shake, and let it marinate in the fridge for 1 hour

5. Once marinated, turn grill to 350 degrees

6. Take marinated cauliflower out of the fridge, make sure steaks are evenly coated and place onto the grill

7. Let cauliflower grill for 20 minutes on each side

8. Then enjoy!

For the Vegetable Kabobs:

1. For the portabella mushrooms, clean and remove the stems

2. Slice squash, zucchini, onion and pepper into the slices

3. In a bowl mix balsamic vinegar, lemon juice and Italian seasoning

4. Place mushrooms, squash, zucchini, onion and pepper in a bag and add balsamic mixture, shake and marinate in the fridge for 1 hour

5. Once marinated, turn grill onto 350 degrees

6. Take marinated veggies out of the fridge, and place onto a skewer, alternating veggies, and place onto the grill

7. Let kabob grill for 15 minutes on each side

8. Then enjoy!

For the Pineapple Kabobs:

1. For the pineapple, either use a fresh pineapple and cube or use pre-cut cubed pineapple

2. Slice jalapeno, onion and pepper into slices

3. In a bowl mix lime juice and cilantro

4. Place pineapple, jalapeno, onion and pepper in a bag and add lime juice mixture, shake and marinate in the fridge for 1 hour

5. Once marinated, turn grill onto 350 degrees

6. Take marinated mixture out of the fridge, and place onto a skewer, alternating veggies and pineapples, and place onto the grill

7. Let kabob grill for 15 minutes on each side

8. Then enjoy!

Now it wouldn't be a proper grill session without some sort of "meat".

Beef, Steak, hamburgers, and hot dogs are the most popular meat foods to grill, however they contain a high amount of sodium, either through the product themselves or the seasonings.

For example, the average hot dog from a grocery store contains about 510 mg of sodium. Take into account the toppings and bun, that can run your sodium count up to 800 mg, at a minimum.

While the average burger recipe calls for an average of 1500 mg of sodium, which is mostly from the seasoning alone! And this is without the addition of cheese!

This meatless slider option has less sodium than the store bought or homemade meat options, so you can have the bun and toppings of your choice, while still being low sodium. The use of the Pure Farmland Savory Original Plant-Based Breakfast Patties are the key. They have 180 mg of sodium per patty, which means you can have 2 for 360 mg of sodium, with all the toppings listed and bun for under 500 mg of sodium total!

TWB's Meatless Low Sodium Slider Recipe

Ingredients:

1 package of Pure Farmland Savory Original Plant-Based Breakfast Patties

1 tsp of Mrs. Dash Lemon Pepper

1 tsp onion powder

1 slice of cheese (optional)

1 package of low sodium buns (optional)

Optional hamburger toppings - lettuce, tomato, onion, pickles, ketchup, mustard, mayo or relish

Instructions:

1. Remove Patties from package

2. Sprinkle Mrs. Dash lemon pepper and onion powder on top of patty, on each side

3. Turn grill on to 350 degrees

4. Once hot, place patty on grill for 5 minutes

5. Flip patty and grill for an additional 5 minutes. If adding cheese, place cheese on top at this point

6. Enjoy your slider however you like it, bun or bunless with the toppings of your choice!

Suggestions: For buns, most grocery stores have lower sodium bun options, but if you want, you can forgo the bun for less sodium. For cheese, I suggest a low sodium provolone. For ketchup, I suggest Heinz no salt added ketchup. For Mustard I suggest French's classic yellow. For relish you can make your own by cutting up your own pickles from this past #lowsaltsunday recipe here

Lots of options this week, so enjoy your low sodium grilling and time outside. Let me know if you try this recipe, and what other vegetables or items you tried on the grill by tagging me online with @travelingwithoutboundaries and #LowSaltSundays.

See you next week for another Low Salt Sunday Recipe!

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