Protein-Rich Recipes From Dr. James DiNicolantonio and Chef Tricia Williams’ Cookbook ‘Salt to Taste’

There is a lot of advice out there when it comes to what we should and shouldn’t be eating to stay healthy and vibrant. The new, protein-rich cookbook Salt to Taste puts the oft-maligned salt front and center, positing that skimping on salt may be what’s making us sluggish and on edge.

“Not only does salt enhance the flavor of food by cutting the bitterness and enhancing the sweetness, but it also provides essential minerals that our bodies need to function,” explain the book’s coauthors, Dr. James DiNicolantonio and chef Tricia Williams. “The recipes in this book are all about combining nutritious proteins with the ideal amount of salt.” Try one of these simple and tasty dishes tonight!

Elegant Meals to Share! 3 Recipes from Ina Garten's Former Assistant

Air-Fried Chicken Wings

(Serves 2)

1 lb. chicken wings (drumettes only)
1 tsp. Redmond Real Salt
1 ⁄2 tsp. garlic powder
1 ⁄2 tsp. onion powder
1 ⁄4 tsp. paprika
1 tbsp. avocado oil

Directions:

1. Heat an air fryer to 400°F. Line tray with parchment paper. In a bowl, toss wings with spices and oil.
2. Arrange a single layer of wings on tray, not touching. Air-fry 20 min., or according to manufacturer’s instructions for chicken wings.
3. Remove wings; toss in a clean bowl with 1 ⁄2 cup Japanese-style BBQ sauce*, coating evenly. Return to air fryer; cook 2 min. Serve, garnished with chopped scallions and sesame seeds, if desired.

*For BBQ sauce: Put 1 cup tamari, 1 ⁄4 cup maple syrup, 2 tbsp. mirin, 2 tbsp. tomato paste, 1 tbsp. rice wine vinegar, 1 tbsp. untoasted sesame oil, 1 tbsp. grated fresh ginger, 1 tsp. minced garlic and 1 ⁄2 tsp. Redmond Real Salt in a pot. Bring to a boil, then simmer 15 min. Cool and strain.

PER SERVING: 575 cal, 33g protein, 16g carbs, 0g fiber, 11g sugar, 41g fat

15-Minute Dinner Winners: Delicious Meals That Come Together in No Time

Beef Bolognese With Spaghetti Squash

(Serves 4)

3 tbsp. olive oil
3⁄4 cup finely diced yellow onions
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, smashed
1 lb. ground beef
2 tsp. Redmond Real Salt
1 cup dry red wine
1 cup beef broth
3⁄4 cup tomato paste
4 sprigs fresh thyme
1 bay leaf
1 spaghetti squash
2 tbsp. grated

Directions:

1. Heat 1 tbsp. oil in a 6-qt. stockpot over medium. Add onions, carrot and celery; cook 5 min. Add garlic; cook 1 min. Add beef and 11 ⁄2 tsp. salt. Cook 6 min.
2. Add next 5 ingredients; simmer 40 min.
3. Heat oven to 400°F and line a sheet pan with parchment paper. Cut squash in half lengthwise and scrape out seeds. Brush inside with remaining oil and season with remaining salt. Place flesh side down on pan. Bake 30 min. Cool slightly, then use a spoon to scrape out strands of squash. 4. Remove thyme and bay leaf from sauce. Spoon over squash, sprinkle with Parmesan and serve.

PER SERVING: 521 cal, 28g protein, 27g carbs, 5g fiber, 14g sugar, 28g fat

Chicken Pad Thai

(Serves 2)

1 ⁄2 tbsp. avocado oil
1 ⁄2 red onion, sliced
2 bell peppers, sliced
1 ⁄4 tsp. Redmond Real Salt
1 carrot, spiral sliced
1 zucchini, spiral sliced
4 oz. brown rice noodles, cooked
1 lb. boneless, skinless chicken breasts, cooked and diced
1 ⁄4 cup fresh cilantro leaves
1 ⁄4 cup raw cashews
1 tsp. sesame seeds

Directions:

1. Heat a skillet over medium. Add oil, onion, peppers and salt. Cook 4 min.
2. Add carrot and zucchini “noodles.” Cook 3 min. Remove from heat and allow to cool.
3. Put noodles in a bowl. Add vegetables and 1 ⁄4 cup ginger miso sauce* and mix well.
4. Top with chicken, cilantro, cashews and sesame seeds. Serve.
*For sauce: In a blender, blend 1 ⁄4 cup almond butter, 2 tbsp. lime juice, 2 tbsp. red miso paste, 2 tbsp. tamari, 1 tbsp. maple syrup, 1 tbsp. sesame oil, 1 tbsp. grated fresh ginger, 2 cloves garlic and 1 ⁄4 cup water.

PER SERVING: 727 cal, 59g protein, 83g carbs, 8g fiber, 15g sugar, 25g fat