What’s your sodium style?

This post brought to you by Sunkist S’alternative. All opinions are 100% mine.

Did you know that most all of the foods that you eat include “hidden salts”. These hidden buggers can be super dangerous to your health! Do you know how much sodium you are consuming on a daily basis? Well I didnt either till I took the Sunkist Sodium Quiz!

Whether it turns out that you are a Serial Salt Offender or a Sodium Smarty, you will learn cool new tips on how to use Sunkist® lemons as a healthy sodium-free alternative to salt.

I took the Sunkist S’alternative and I am a "Mover, Not a Salt Shaker!"

I had no idea you could use lemons on food instead of salt! Check out the recipe below for an awesome lemon filled recipe!

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

Instructions: 
• 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