phil, so you and i both have congestive heart failure. i can tell you i was so shocked. i still haven't quite accepted my diagnosis yet. i have been healthy my whole life (except for the bad fall i had in 2010).

i have cut way back on sodium. we are using no salt veggies, herbs, mrs dash and some of the fake salts.

i love fish so i'll be checking this thread often. thanks phil for these delicious sounding recipes.

pat

Quote:

Hi Pat,

It's great to see you as well. Sorry to hear about your health problems. As you know, I had a bout with Congestive Heart Failure back in August of 2008. However, as I can attest, it does improve with the proper diet and lifestyle changes. When I saw my Cardiologist back in September of 2014, he gave me good news & bad news. He said I had the heart of a 19year old, however, it was still in the body of a 67 year old. It's a shame that I can't seem to deal with my emotional & mental difficulties that easily, but I'm working on it.

Anyway, I also have to watch my Sodium as well. There's a great source of low sodium recipes at the Mayo Clinic site, each with no more than 140 mg of sodium per serving. Sticking to the Fish theme, here's one of favorites...

Mediterranean-style Grilled Salmon

Instead of the usual breaded and fried fish, this fish is grilled, Mediterranean style. You may also substitute swordfish, halibut, sea bass or any other whitefish, and the calorie values are similar. Recipe serves 4 and each serving contain only 105 mg of sodium.

Ingredients

1. 4 tablespoons chopped fresh basil
2. 1 tablespoon chopped fresh parsley
3. 1 tablespoon minced garlic
4. 2 tablespoons lemon juice
5. 4 salmon fillets, each 5 ounces
6. Cracked black pepper, to taste
7. 4 green olives, chopped
8. 4 thin slices lemon

Preparation

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 F (about 4 minutes longer). Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices

Hope this helps Pat, and rest assured that you will be in my Prayers.

Have A Beautiful Weekend My Friend,

Phil

Hi Pat,

As I said, CHF is nothing to mess around with and it sounds like your case is worse than mine. I've pages and pages of causes, symptoms and cures on the Internet and I'm still not sure what causes it. I am pretty sure that mine was not due to an abndance of Sodium, since I haven't added any salt in over 30 years. I imagine that mine came from my alcoholism and overweight. I also know that Diabetes unfortunately goes hand in hand with CHF, for example, my CHF was in August of 2008 and I was diagnosed wit Diabetes in May of 2009.

Anyway, there are many alternatives to using Salt and my favorite is Mrs. Dash. They have so many different seasoning blends, table blends, and marinades. Here's a recipe that uses one of my favorite blends.

Baked Tilapia With Garlic and Oil

Ingredients:

Another good dessert

Raw Pineapple Coconut 'Cheesecake'

Here is a recipe for raw food fans with a huge "Yumm!" factor. What goes better with coconut than pineapple? Plus, the addition of fresh pineapple lightens up the coconut in a beautiful way. This delicious raw "cheesecake" is really more of a soufflé cake, due to the texture. Note that it works best using fresh coconuts and pineapple, though you can also used packaged and canned if you have to.

Ingredients:

Crust:

4 dates, soaked until very soft
1 cup dried organic, unsweetened coconut

Filling:

2 1/2 cups fresh young Thai or other coconut flesh (about 5 young coconuts) - may use packaged if necessary
1/4 cup coconut water (from the coconuts if you use fresh coconuts)
1/3 cup raw organic honey or liquid coconut sweetener
1 cup coconut oil, softened
2 cups fresh pineapple chunks, separated (or used canned if you cannot obtain fresh pineapple)

Hi Myrna,

This sounds like it would be delicious. I'll probably try it this weekend.

Since we're on a Coconut theme here's one that you all might like...

Crispy Baked Coconut Crusted Tilapia

Ingredients

2	Tilapia Fillets, (about 1/2 lb or 4 oz each)
1/4 cup	Coconut flakes, (I used unsweetened)
1/4 cup	Panko breadcrumbs (or breadcrumbs of choice)
1/4 tsp	Salt
1/4 tsp	Garlic powder
1/8 tsp	Pepper
1 tbs	Coconut flour (or oat flour, or flour of choice) 1
1	Egg white
Optional:	1 pkt stevia added to the breadcrumb mixture for a slightly sweet/salty taste

Preparation

Hello Friends,

Here's another low sodium, and low fat Fish Dish that I really like. While any white fish will work, I personally prefer Cod for this recipe.

Baked Cod, Low Sodium, Low Fat