“Un-Sucking” the No Salt, No Sugar Diet: ‘Awiwi Marinade

For the last eight years my husband has been stuck with a virtually no salt, no sugar diet. And he says, “it sucks.” With type II diabetes and congestive heart failure, too much of either of these foods can cause blindness, pain, an inability to breath, and even death.

In our world today, massive quantities of both salt and sugar are used copiously in restaurants, frozen food and even the preservation of fresh meats. They are flavor enhancers. So, we have to keep experimenting with recipes that have flavor and still fall in his boundaries.

Below is a meat marinade that is flavorful, in a feisty way, and smeets the requirements for anyone watching these food restrictions. Not too bad for ladies fighting post-menopause water-weight gain either. The sauce has a sweet and spicy taste.

Today at Rotary a lady from the Tennessee Pork Producers’Association spoke, so, in her honor, I suggest using the marinade on pork steaks made from the tenderloin. It has all the values of a good chicken breast, that other white meat. The following recipe will work for two good- sized chicken breasts or four pork steaks. You will need to double it for a whole pork tenderloin.

‘Awiwi Marinade

1 cup Mrs. Dash Sweet Teriyaki Marinade

1 Tsp. Apple Cider Vinegar

1 Tsp. Red Wine Vinegar

1 Tsp. The Blue Porch Hot Sauce (I used their cinnamon cumin from last year)

Blend the four ingredients above in a bowl. Cover meat on both sides well with the marinade. Cover and refrigerate for at least one hour. I broil mine in the oven. You may want to put it on a gas or charcoal grill.

May your opu (Hawaiian for tummy) be satisfied and your tongue do a happy dance.

Lee Rennick is a freelance writer, former Vice-President of Marketing and non-profit executive. She shares her interests and knowledge about working, learning and living at http://www.sidelinemusings.com.

Photo thanks to MorgueFiles.