This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.

Do you ever wonder how much sodium you are taking in just by the food choices you make? Now, you can take the Sunkist Sodium Quiz on Facebook to find out where you fit on the sodium scale. You can also share and compare your results with your friends. Want to know my results? I’m a shake and baker.

Have an issue with using too much salt? Now, you can use the  Sunkist S’alternative. What is that you ask? It’s the method of squeezing Sunkist lemons on to your food to add more flavor and to help cutback on salt, increase potassium and enhance the flavor of recipes.

I like to squeeze lemon on my seafood. I couldn’t believe the difference the lemon juice made in my meals.

To get you started with the Sunkist S’alternative , here is a recipe:

Sunkist® Lemon Seafood Paella -

Ingredients: (Makes 8 servings)
*1- 32 oz can low sodium vegetable broth
*1 cup dry white wine
*1 teaspoon saffron threads
*1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
*1lb. or 16-21 mussels, cleaned and de-bearded
*1lb. or 16-21 medium sized clams, rinsed
*cup chopped fresh parsley
*3 Sunkist® lemons, zest and juice
*3 Tbsp. olive oil
*1 _ cups minced onion
*3 cloves garlic, minced
*teaspoon crushed red pepper
*3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
*1 cup frozen green peas
*1- 8oz jar of sliced, roasted red peppers

Instructions:
• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.

• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring.

Have you take the Sunkist Sodium Quiz?