A Tale Of Two Sandwiches

Another gray and dreary day. It is mild though, and almost all of the snow has melted away. So far it has been a wonderfully mild winter.

A few days ago I was careless and ate slightly more than 1200 mg of sodium for the day. I experienced some swelling in my feet and fingers. Yesterday and during the night my system finally released the excess fluid, and the swelling has subsided. I am very sensitive to sodium.

This morning I awoke at 6:00 a.m. For me this is sleeping in. Attila was still in dreamland. Sitting at the kitchen table I had the sudden urge to bake a loaf of bread. I have known since last September that I needed to start baking bread again, salt free bread that is. I have procrastinated, for months.

I found a salt free recipe online, for Oatmeal Bread, and began with that. I used the ingredient list, but since I use a Bosch mixer to knead my bread, and the recipe included only instructions for a bread machine, I had to improvise.

My Oatmeal Bread Low Sodium was a success. Attila will continue to eat store bought bread for the moment, until I get into the swing of things, then he will be switched over to salt free bread as well.

I love peanut butter sandwiches, preferably with jam, not honey.

Yesterday my peanut butter sandwich was a source of shame and guilt. How can two slices of bread with a few tablespoons of peanut butter and a tablespoon of jam cause so much distress? I am restricted to 1200 mg of sodium a day, and 25 gm of sugar per day; when I eat something high in sodium, or sugar, I have to carefully watch everything else I eat, all day long, including snacks and beverages. An indiscretion at breakfast or lunch can severely limit our choices for dinner; this affects Attila too.

Yesterday’s sandwich was made with commercial bread, regular Kraft peanut butter, and some “fruit only” jam with a significantly reduced sugar content. Yesterday’s sandwich packed 440 mg of sodium and 7 gm of sugar. Yesterday’s sandwich used up more than a third of my sodium quota, and almost a third of my sugar quota.

Today’s peanut butter sandwich makes me smile.

Today’s peanut butter sandwich was made with my homemade Oatmeal Bread, all natural Kraft peanut butter, and the same “fruit only” jam. Today’s peanut butter sandwich had 22 mg of sodium, and 9 grams of sugar. The low sodium intake for my lunch allows me to have 60 mg of ham for my dinner! Alas, the sugar intake increased, because my homemade bread is made with 3 tablespoons of brown sugar. Still, I find it far easier to restrict sugar than to restrict sodium, so I reckon I am ahead of the game on peanut butter sandwiches. Eventually I will experiment with reducing the amount of brown sugar in the homemade bread; that will take time, and won’t be worth the tradeoff if the flavour suffers.

Little things can make a big difference.

Worldly Distractions


Date: 2:08 PM EST Saturday 21 January 2017
Condition: Mist
Pressure: 100.8 kPa
Tendency: Falling
Temperature: 3.0°C
Dew point: 2.6°C
Humidity: 97%
Wind: SW 10 km/h
Visibility: 1 km


“Our main business is not to see what lies dimly at a distance but to do what lies clearly at hand.”
Thomas Carlyle
1795 – 1881

Note: Women marching on the White House in Washington today, supporters marching all over the world. Let our solidarity extend to one another when the banners are no longer waving.

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TopsyTurvy (Teri)

We also have another gray day, with fog to bring the clouds even lower. The temp is nice, though. It’s about 8C/46F. But I am concerned about the area fruit trees. If they start placing buds now and we get more heavy freezes then local fruit won’t be doing well this year.

I noticed on Nina’s board the other day that she actually had a tree full of robins – in January! Now, that really had me wondering!

Sounds like you have quite the balancing act with sodium. That might be a tough one as the body also needs sodium, being an electrolyte your body uses all the time.

I was having a problem with calcium the other day. My levels got too low and I started having a problem with twitchy legs, had to add in a supplement for a few days to level things out again.


I automatically filled in the next line of “Bob’s your Uncle,…….. and Fanny’s your Aunt 🙂 A saying we used so often back home and at times now with Brit pals.

TopsyTurvy (Teri)

Nina is in Madison, Wisconsin, which is just about level with Toronto, well, maybe 100km south or so – give or take just a little – so, yes, robins this time of year is very unusual.

Stubblejumpers Café

Where does molasses place on your scale of sugar-measuring? It’s what I use in my bread, instead of sugar. Used to use maple syrup but it’s too expensive and molasses does the trick of giving the yeast something to feed on.
Saltless bread will be different, I’m sure (is the sugar for flavour as well as to feed the yeast?) but I use only 1/4 cup of molasses for six loaves, so it doesn’t take much.

It must be difficult to watch your food and liquid intake so carefully all the time, even when you are so accustomed to it as you are.


Still the Lucky few

It’s so self-affirming to get your intake of sodium and sugar under control. My husband is diabetic, and we monitor sugar very carefully.His blood sugar is finally subsiding after his Christmas cheating. He knows if he doesn’t win this battle by controlled diet, he will be taking insulin by injection.That alone is a motivating factor!

Still the Lucky few

Yes, Maggie, refined flour does convert to sugar in the body. We are managing fine without any bread or baked goods. The challenge is to make the vegetables interesting. He is allowed to have butter and cheese, which makes them more palliative.And unfortunately, he eats a lot of meat. I eat tofu, chicken and fish.

Still the Lucky few

Maggie, I’ve made a note of the Club House seasoning. Thanks!

Bex Crowell

I think I read that all brown sugar is is plain sugar with molasses added to it. xox

Stubblejumpers Café

Also, speaking of muffins, my recipe for bran muffins uses honey, not sugar. If that makes any difference for you. If so, the recipe’s in my collection at http://stubblejumperscafe.blogspot.ca/2014/09/joans-banana-bran-muffins.html.
I also use molasses in them, for colour and flavour. But they don’t need salt.