My name is David Lloyd. I am new to the world of professional level cooking. I have been thrust into the role unexpectedly due to some unexpected dietary changes that have made cooking/baking nearly every single item on the table, from base condiments up to the main course through desserts a necessity.
Due to a medical condition, I have been thrown several curve balls that make cooking meals very interesting. NO added sugar, NO added salt or any form of sodium (<= 500 sodium mg /day intake TOTAL, 1000mg absolute maximum, no potassium substitutes), LOW fat cooking (no saturated fats like butter or shortening), and to complete the round of healthy eating, very low cholesterol (i.e. eggs are gone).
With all those curve balls to deal with and after doing quite a lot of research, I have discovered that there are virtually no commercially available items that satisfy those conditions outside of basic cooking/baking staples to assist with daily cooking and meal planning, so I am learning the hard way.
Any assistance on maintaining a properly stocked pantry and weekly meal planning for family of 4, including 2 teenagers, on this type of diet will be much appreciated.
Thanks in advance for answers to what will likely be some very simple questions to start with.