Hi, I'm Shauna
My kitchen changed overnight when a kidney diagnosis — damage from chemotherapy during my cancer fight — left me on a strict low-sodium diet with almost no guidance. I lived for six months on unseasoned scrambled eggs and Malt-O-Meal while I figured it out. Then I did what I do: I emptied my pantry, tossed every speck of salt, and started over from zero. I was 55 when I got the cancer diagnosis, and closer to 58 when the kidney diagnosis came. I'm 60 now, and I'm still cooking. My kidney health has stayed stable eating this way.
The Saltless Chef is the resource I wish I'd had. Every recipe here is one I actually make, with honest sodium numbers, so nobody else has to start from a blank pantry like I did.
My Process
No salt, ever — not in the recipe, not at the table. Potassium chloride? I use it when a recipe actually needs it — not every single time — and always with a clear warning for anyone who restricts potassium. The rest of the time I don't reach for a substitute at all; I build flavor from real herbs, spices, and acids. I name the exact brands behind my sodium numbers, every recipe is tested in my home kitchen, and the math is done before it earns a spot here.
Why The Saltless Chef?
Honest sodium numbers on every recipe — no guessing
Tested in a real home kitchen, not a studio
No-salt food that doesn't taste like deprivation
Built for people starting from zero, like I did
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Let's Connect
Have a question? Want to share how a recipe turned out? I love hearing from readers.