As previously mentioned any recipe can be made without added salt but, you do have a challenge. As people age they tend not to taste foods as they once did. Then they make up for it by salting the food. You need to start with foods where you can 'kick it up a notch'. Things like chili with the hot peppers and onions. Saute fresh veggies and then deglaze with white wine making sure the water and alcohol are completely evaporated. When you make chicken soup you would make the broth of course (No canned! Not even "low sodium"), but add lemon rind. The oils bring out the flavor of the meat and veggies. Consider buying organic fresh foods that have more taste than factory farmed foods. So many people nowdays salt fruits like watermelon and cantaloupe because they have no flavor. Introduce him to new veggie and fruits that he has never had before so he has no "memory" of what they taste like. Try using snowpeas instead of the common peas for instance. Depending on how strict his diet must be, you may be able to buy low sodium versions of some items he loves. You can get things like soy sauce in a low sodium version. That way he can 'taper down' with some dishes until he can love eating them with no sodium at all. They key is using quality ingredients. Making French style dressing using balsamic vinegar and olive oil and then customizing with fresh garlic, dried red peppers, dill, and other things, beats out those bottled dressings. Use goat yogourt as a base for creamy dressing. Canned condensed soups at the store have so much filler in them - usually flour. That is why they salt them up. Making you own soups with lots of flavorful veggies you will wonder why you ever bought canned soups in the first place. Condiments and garnishes are going to be hard to substitute with no sodium version. Unsalted butter for instance tastes just awful on its own on top of mashed potatoes. It just gives one a greasy mouth feel. Try making the mashed potatoes adding garlic or using yogourt, sour cream or buttermilk to make them flavorful. Stir in some herbs too. So many people buy canned and jarred items loaded with salt and HFCS they themselves for got how foods are suppose to taste. Once you get to making your own sauces and salsas you will want to make them in huge batches for the whole family. It he is one who is used to salting meats try marinad or meat rubs. Make your own from dried spices. By making your own salt free dishes from raw basic ingredients you will notice a drop in your grocery bills too. Ka-ching!

I hear ya' about the cooking and more cooking and more cooking...... I bake this Moroccan Chicken recipe instead of grill it...have made it 4 times already, it is that good! Grilled/Baked Moroccan Chicken Good with rice pilaf or couscous and a green salad. 1/2 cup extra virgin olive oil (good quality) 1/4 cup chopped scallions (white part only or chopped onion) 1/4 cup chopped parsley 1/4 cup chopped fresh cilantro 1 tablespoon minced garlic 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper 4 boneless skinless chicken breasts or 8 chicken thighs/pieces or leg quarters or chicken halves Optional use 1 heaping TB ras-al-hanout seasoning instead of the ground spices Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, until done or bake at 375 for one hour for half a chicken or 45 minutes for chicken pieces Pizza Chicken Roll-ups - variation from my friend Keren 4 chicken breast halves sliced horizontally into 2 pieces and pounded thin Deli pepperoni very thin slices, 2-3 slices per roll Deli provolone cheese 1 slice per roll Pasta sauce, large jar of Prego or homemade tomato sauce Mozzarella cheese slices, 1 per roll On each piece of pounded chicken breast, layer on 2-3 slices pepperoni and 1 slice provolone cheese. Roll up and secure with a toothpick. Grease a 9x13 or equivalent baking dish. Pour in 1 cup of the pasta sauce. Place rolls in dish and pour rest of sauce over all. Cover with foil and bake at 350 for 30-40 minutes. Uncover and top with the slices of mozzarella then return to oven to melt cheese. Sprinkle with chopped basil or parsley and serve over hot cooked spaghetti that has some melted butter and garlic salt, pepper added.

I should also mention - the sunrisebakery version of them is not exactly like the original. It's tasty but the cake is more like angelfood cake and the filling is softer. If you really want something close to the original ones you'll probably have to make them yourself.

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina