Can You Lighten Up Corned Beef and Cabbage? Should You?

By , SparkPeople Blogger
Happy St. Patrick's Day! Are you wearing green today?

St. Patrick's Day is traditionally a day to feast. These days, at least in North America, it has become a day to wear green, drink beer (usually a Guinness or sometimes a green one) and eat corned beef and cabbage.

Salty and rich, corned beef is boiled in water to shed some of its saltiness.
Cabbage is the vegetable of choice to serve alongside. Although I have some Irish blood in me, I admit that I've never had corned beef and cabbage. So while I usually offer you tips on lightening your meals, this time I'm asking you for advice: How do you improve on corned beef and cabbage? Do you? Should you? Or should you just celebrate and enjoy this traditional food?

Corned beef is comparable with other cuts of beef: 213 calories and 16 g fat for three ounces. It's the 964 mg sodium that set it apart.

I found this lower-sodium version of corned beef and cabbage on SparkRecipes. I wonder: Do you try to lower the sodium or do you enjoy this treat as is?

Holidays pose an interesting "diet" dilemma: Do you indulge in traditional but not-so-healthy foods for the day? After all, it's just one day--one meal, really--and we're all believers in moderation. Or do you buck tradition and change an old favorite?

How do you "lighten" up or lower the sodium levels in your corned beef? Share your tips. If you prefer to enjoy traditional foods the traditional way, tell me! Do you celebrate St. Patrick's Day?

One last reminder: Women should have no more than one alcoholic drink a day, and men should have no more than two. Standard drinks are 5 ounces of wine, 12 ounces of beer and 1 1/2 ounces of liquor or spirits.

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