Sea salt can be iodized as well. If it is, it will say so on the label.
For table salt I always buy iodized because iodine is supposed to be beneficial. I also use kosher salt which is naturally always non-iodized.
I've noticed the increase in eggs too. What was $1.29 a dozen just a few weeks ago is now $1.99.
I made a small chocolate cake with banana frosting.
For dinner I baked a plain pizza.
I haven't baked it yet, but I mixed up some pizza dough for the next several days.
For breakfast I made buckwheat pancakes with one strip of bacon and one pork sausage link.
For dinner I roasted a salmon filet and had it with noodles and fresh green beans and carrots.
I made meatballs and sauce, had it with Cavatappi.
Tonight was roasted salmon. Seasoned with a little salt and pepper, roasted at 400 degrees convection, came out really moist and tender. Had brussel sprouts and carrots and some macaroni seasoned with a little soy sauce and sesame seed oil.
That recipe is called Beautiful Burger Buns in the KAF Bakers Companion book, and they give credit to Ellen Dill.
Mike, certainly you can make burgers on your sodium restricted diet?
I made a red lentil soup today. Came out pretty good, I hadn't made red lentils before. Used a recipe from allrecipes, Lentil Soup with Lemon
Tonight I made a top round roast, roasted it at 225 degrees. Came out real nice.
Today I made a cake from a mix (Arrowhead Mills) and made a maple glaze for it by using a cup of powdered sugar, a tablespoon of palm oil, 2 tablespoons of maple syrup and 1 tablespoon of milk. Not a real strong maple flavor but not bad. Then I sprinkled some chopped pecans on the glaze.
I made light rye sandwich buns. I used 2 ounces of KAF pumpernickel, 5 ounces whole wheat and 7 ounces bread flour. I normally just make this with 7 ounces each of whole wheat and bread flours but wanted to try it with a little rye. The buns came out beautiful but I haven't tasted it yet.
Today I made meatballs with beef, pork and veal. Added a bunch of chopped parsley and some fresh grated parm. Some of the meatballs are for tonight and the next 2 days and the rest are in the freezer for some easy meals later. I think I saw on ATK where they said to take the rind from the parm and toss it in the pot when making the tomato sauce, so I did that. It gave the sauce a mild parm flavor.
