This is a Sponsored post written by me on behalf of Sunkist S’alternative. All opinions are 100% mine.
Let’s have a show of hands, how many of you actually bother about checking your sodium intake? I know many of us worry about the amount of calories, fats, carbs and even sugar that we consume, but many tend to forget about sodium. Did you know that most food include “hidden salts” that can be dangerous to your health? How much sodium are you consuming on a daily basis? Don’t know? Well, there is a way to find out. Take the Sodium Style Quiz from Sunkist on Facebook to find out where you fall on the sodium scale! That’s right; The Sunkist Sodium Quiz will tell you where you fall on the sodium scale based on your daily food choices. After you discover your sodium style, you can also invite your friends to take the fun and fast quiz to compare results!
I took The Sunkist Sodium Quiz and the sodium scale revealed that I am a Mover, Not A Salt Shaker! Wow, that’s really good to know. What about you? Are you Serial Salt Offender, Sodium Smarty or somewhere in between? No matter what your results is, taking the quiz will help you the quiz will help you be more salt savvy by teaching you all about Sunkist S’alternative! What’s that, you ask? Well, S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt. By using Sunkist lemons as an alternative to salt, it can help reduce sodium, increase potassium and enhance the flavor of recipes. To get the ball rolling, let me share with you an awesome Sunkist® recipe that uses fresh Sunkist lemons.
Sunkist® Lemon Seafood Paella
Ingredients: (Makes 8 servings)
*1- 32 oz can low sodium vegetable broth
*1 cup dry white wine
*1 teaspoon saffron threads
*1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
*1lb. or 16-21 mussels, cleaned and de-bearded
*1lb. or 16-21 medium sized clams, rinsed
*cup chopped fresh parsley
*3 Sunkist® lemons, zest and juice
*3 Tbsp. olive oil
*1 _ cups minced onion
*3 cloves garlic, minced
*teaspoon crushed red pepper
*3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
*1 cup frozen green peas
*1- 8oz jar of sliced, roasted red peppers
• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring