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  • Cool Weather Cobbler

    Cool Weather Cobbler

    How to Make Cool Weather Cobbler

    “This is my take on a classic apple crumble,” says cookbook author and nutrition expert, Katie Cavuto. “But I wanted to pay homage to the natural sweetness of the fruit instead of lobbing on the sugar. Arrowroot powder thickens this whole-fruit filling and fresh ginger, cinnamon, and orange zest lend robust flavors to this treat. And the topping adds more than just crunch; with oats, whole-wheat flour, pumpkin seeds, almonds, and maple syrup, it’s a tasty way to get your nutrients.”


    20 min prep time


    45 min cook time


    18servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F.
    2. To make the filling, toss together all the fruit, the arrowroot powder, cinnamon, ginger, and orange zest in a medium bowl. Spread the filling in the bottom of an 8 x 12-inch baking dish.
    3. To make the topping, stir together the almond flour, oats, flour, pumpkin seeds, almonds, cinnamon, and salt in another medium bowl. Drizzle in the canola oil, olive oil, and maple syrup and mix until evenly combined.
    4. Crumble the topping over the filling and bake for 40 minutes, or until the topping is brown and the fruit is bubbling. Remove cobbler from the oven and set aside to cool for 10 minutes before serving.
    CKD Dialysis
    Kidney-Friendly
    Comfort Food
    Dessert
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    Nutrition facts

    18 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      5g

    • Potassium
      220mg
      5%

    Ingredients

    apple and/or pears (peeled, cored, and sliced)
    6 med

    cranberries and/or pitted cherries (fresh or frozen)
    1 cup

    arrowroot powder
    1 tbsp

    ground cinnamon
    1 tsp

    fresh ginger (grated)
    1 tsp

    orange zest (freshly grated)
    1 tsp

    almond flour
    1 cup

    old-fashioned rolled oats (gluten-free)
    2 cup

    whole wheat flour
    1/2 cup

    pumpkin seeds (unsalted, toasted)
    1/4 cup

    almonds (raw, sliced)
    1/4 cup

    ground cinnamon
    1 tsp

    fine sea salt
    1/4 tsp

    canola oil
    2 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    pure maple syrup (preferably grade B)
    1/3 cup

  • Corn Bhutta (Roasted Corn on the Cob)

    Corn Bhutta (Roasted Corn on the Cob)

    How to Make Corn Bhutta (Roasted Corn on the Cob)

    This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.


    30 min prep time


    5 min cook time


    10servings


    1/2 ear of corn

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak the corn (husks on) in large bowl or pot of water for 30 minutes.
    2. Remove the husks and silk from the corn. (Or you can roast corn with husks still on and remove the husks after roasting. This allows the corn to caramelize rather than char while roasting.)
    3. Roast corn on a grill or over an open gas flame (gas stove) on medium-high heat. Rotate each ear every 30 seconds or so, so the corn gets roasted evenly. (You will hear some kernels pop while cooking.) Remove roasted ears from the grill or flame and set aside.
    4. Mix cayenne, cumin, and salt in a bowl.
    5. Carefully remove the husks and silk from corn if you have not done so already. Dip lime halves into the spice mix to pick up the spices and rub all over corn, making sure to squeeze lime juice while doing so. Serve.
    Veggie Rich
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Indian
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 ear of corn


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      140mg
      3%

    Ingredients

    large (7¾-9-inch-long) ears corn (husks on)
    5

    cayenne pepper
    1 tsp

    cumin (ground)
    1/4 tsp

    sea salt
    1/2 tsp

    fresh limes (halved)
    3

  • Congrí Light (Cuban Black Beans and Rice)

    How to Make Congrí Light (Cuban Black Beans and Rice)

    This healthy and classic Cuban recipe is a great dish to bring to parties or add on as a side to make a complete meal.


    20 min prep time


    1 hr cook time


    10servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Into a stovetop pressure cooker, add rinsed beans and 3 cups water, and cover. Place pressure cooker on stove and set on high heat. Once the beans start boiling, lower heat to medium and cook beans until they are tender, about 45 minutes. Make sure beans submerged in water while they cook; add more water if needed.
    2. Once beans are tender, add rice, 1 cup water, salt and 1/2 Tsp. avocado oil. Stir well and add the remaining ingredients. Stir once more with spoon, and make sure to put a little hip into it.
    3. Make sure there is about 3/4 inch of water above the beans. Cover the mixture, and put heat on medium-low. Cook for 15 minutes, or until rice is tender. Once the congrí is done, fluff with a fork and serve. Enjoy!
    Fiber Focused
    Caribbean
    Sides
    Vegetarian
    Vegan
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    10 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      540mg
      11%

    Ingredients

    black beans (dried, sorted and rinsed (1 1/2 cups))
    10 oz

    water (divided (use more if needed))
    4 cup

    uncooked brown rice
    1/2 cup

    sea salt
    1 tsp

    avocado oil (divided)
    1 1/2 tsp

    garlic powder
    1 tsp

    green pepper (finely chopped)
    1 cup

    red pepper (finely chopped)
    1/2 cup

    Spanish onion (finely chopped)
    1 cup

    garlic (finely chopped)
    2 tbsp

    dried oregano (dried)
    1 1/2 tbsp

    ground cumin
    1 1/2 tsp

    bay leaves (dried)
    3

  • Budget-Friendly Cod Provencale

    Budget-Friendly Cod Provencale

    How to Make Budget-Friendly Cod Provencale

    This light, delicious seafood dish may look fancy, but it’s an easy and budget-friendly option for a lower carb main dish that’s designed specifically for those with diabetes. Pair with a side salad and you have a restaurant quality weeknight dinner at a fraction of the cost.


    This recipe is from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this title and other great ADA cookbooks, please click here.


    10 min prep time


    20 min cook time


    8servings


    1/8th recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Prep a baking dish with nonstick cooking spray.
    3. Heat the olive oil in a heavy skillet and add onions, garlic, and bell pepper, cooking until the onion is soft. Add the anchovies, olives, fennel seed, and black pepper. Stir to combine.
    4. Place 4 pieces of the cod in a single layer in the baking dish. Spread evenly with the anchovy/olive mixture.
    5. Top each piece with another piece, making a cod “sandwich.” Top each with a slice of tomato.
    6. Combine the diluted tomato paste with the red wine and pour over the fish.
    7. Bake for 20 minutes until the fish is flaky, basting every 5 minutes or so.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Budget Friendly
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8th recipe


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      33g

    • Potassium
      520mg
      11%

    Ingredients

    nonstick cooking spray (Nonstick)
    1

    olive oil
    2 tbsp

    large onion (diced)
    1

    garlic (minced)
    3 clove

    large bell pepper (diced)
    1

    can anchovies packed in oil (chopped and drained but not rinsed)
    1

    black olives (pitted)
    1 cup

    fennel seeds
    1/8 tsp

    black pepper (ground)
    1 tsp

    cod filets (boneless )
    8

    tomato slices
    4

    tomato paste (diluted with water to make ½ cup)
    1 tbsp

    red wine
    1 cup

  • Cod With Avocado Corn Salsa Salad

    Cod With Avocado Corn Salsa Salad

    How to Make Cod With Avocado Corn Salsa Salad


    10 min prep time


    8 min cook time


    4servings


    3 ounces cooked fish and 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill or grill pan coated with cooking spray to medium-high heat.
    2. Combine all salsa ingredients, except the avocado, in a medium bowl. Gently stir in the avocado and set aside.
    3. Brush both sides of the fish fillets with oil and sprinkle evenly with the cumin, 1/4 teaspoon of the salt, and black pepper. Cook
    4. 4 minutes on each side or until opaque in center. Serve with salsa alongside.
    Seafood
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish and 1/2 cup salsa


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      23g

    • Potassium
      810mg
      17%

    Ingredients

    grape tomatoes (quartered)
    1 cup

    frozen corn kernels (thawed)
    1 cup

    cilantro (chopped)
    1/4 cup

    red onion or jalapeño chili pepper (finely chopped)
    1/4 cup

    lime juice
    2 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/4 tsp

    ripe medium avocado (peeled, seeded, and chopped)
    1

    cod filets (rinsed and patted dry)
    4

    Extra Virgin Olive Oil
    1 tbsp

    ground cumin
    1/2 tsp

    salt
    1/4 tsp

    Black pepper to taste
    1

  • Coconut Curry Trail Mix

    Coconut Curry Trail Mix

    How to Make Coconut Curry Trail Mix

    This quick and satisfying snack is great when you need something to take with you that wont spoil. You can portion out 2 Tbsp. servings in snack-size containers to help with portion control.


    5 min prep time


    24servings


    2 Tbsps.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium plastic container place almonds, peanuts, chocolate chips, sunflower seeds and coconut. Spray mixture evenly with cooking spray and then sprinkle on curry powder. Place lid on plastic container and gently shake contents to mix well.
    Low Carb
    Low Sodium
    Snacks
    Quick & Easy
    Vegetarian
    Gluten-Free
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    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsps.


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    curry powder
    1/4 tsp

    nonstick cooking spray
    1

    sunflower seeds
    1/4 cup

    sweetened coconut flakes
    3 tbsp

    chocolate chips
    1/4 cup

    whole roasted almonds
    1 cup

    unsalted peanuts
    1 1/2 cup

  • Cod on Roasted Pepper and White Beans

    Cod on Roasted Pepper and White Beans

    How to Make Cod on Roasted Pepper and White Beans

    This dish calls for fish and beans – both tasty, lean protein options! Serve it with a green salad or steamed green beans to round out your meal.


    4servings


    3 ounces cooked fish + 1/2 cup bean mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the paprika, 1/4 Tsp. of salt, and black pepper. Sprinkle both sides of the fillets with the paprika mixture. Heat 1 Tsp. of the oil in a large nonstick skillet over medium heat. Cook the fillets 4 minutes, turn, and cook 3 minutes or until opaque in center.
    2. Meanwhile, bring the water to a boil over medium-high heat in a medium saucepan. Add the remaining bean ingredients. Cook 1-2 minutes to heat through. Remove from heat, cover, and let stand while fish is cooking.
    3. To serve, place equal amounts of the bean mixture in each of 4 shallow soup bowls or rimmed dinner plates and top with the fillets.
    Fiber Focused
    Seafood
    Quick & Easy
    Dinner
    Gluten-Free
    Main Dish
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish + 1/2 cup bean mixture


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      60mg

      20%

    • Sodium
      505mg

      22%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        2g

    • Protein
      32g

    • Potassium
      490mg
      10%

    Ingredients

    paprika
    1/2 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fish fillets (such as cod, about 5 ounces each, rinsed and patted dry)
    4

    Extra Virgin Olive Oil
    1 tsp

    water
    1/4 cup

    navy beans or Great Northern (15-ounce, no-salt-added, rinsed and drained)
    1 can

    Kalamata olives (pitted, coarsely chopped)
    16

    roasted red peppers (diced)
    1/2 cup

    medium garlic (minced)
    2 clove

    Extra Virgin Olive Oil
    2 tsp

    fresh rosemary or to taste (chopped)
    1/2 tsp

    salt
    1/8 tsp

  • Classic Meatloaf

    Classic Meatloaf

    How to Make Classic Meatloaf

    Author Robyn Webb:”Ask anyone about childhood food memories and meatloaf is usually mentioned. We owned a collection of loaf pans when I was growing up, but my mom used them more for baking bread than forming meatloaves. She was the one who taught me to form a meatloaf into an oblong shape on a baking sheet, which let the air circulate all the way around the loaf to produce those crusty edges.”

    This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn S. Webb. To order directly from the American Diabetes Association, click here.


    20 min prep time


    55 min cook time


    6servings


    3 ounces (approx. 1 1/2 inches thick)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
    2. Heat the oil in a medium skillet over medium heat. Sauté the onion for 3 minutes. Add in the green pepper and mushrooms and sauté for 3 minutes. Add in the garlic, Italian seasoning, salt, and pepper and sauté for 1 minute.
    3. Add the onion mixture to a bowl, and let cool for 2 minutes. Add in the beef, egg, breadcrumbs, milk, Worcestershire sauce, and liquid smoke, if using. Mix gently, do not over handle the meat.
    4. Place the mixture onto the prepared baking sheet and form into an oblong loaf. Combine the ketchup, mustard, and brown sugar and pour over the meatloaf.
    5. Bake the meatloaf for 40-45 minutes until cooked through. Remove from the oven and let the meatloaf rest 5-7 minutes prior to slicing.
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Dinner
    Easy Pantry Recipes
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      3 ounces (approx. 1 1/2 inches thick)


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      21g

    • Potassium
      480mg
      10%

    Ingredients

    olive oil
    2 tsp

    small onion (minced)
    1

    green or red bell pepper (finely minced)
    1/3 cup

    white (button) mushrooms (chopped)
    4 oz

    garlic (minced)
    2 clove

    Italian seasoning
    1 tsp

    sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    ground beef (95% lean)
    1 lbs

    eggs (beaten)
    1

    whole-wheat panko breadcrumbs
    1 cup

    milk (fat-free)
    1 cup

    Worcestershire sauce
    2 tsp

    liquid smoke (optional)
    1/2 tsp

    ketchup (sugar-free, such as Walden Farms)
    1/3 cup

    Dijon Mustard
    1 1/2 tbsp

    brown sugar
    1 tsp

  • Classic Italian Panzanella Salad

    Classic Italian Panzanella Salad

    How to Make Classic Italian Panzanella Salad

    This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
    2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
    Veggie Rich
    Italian
    Dinner
    Holidays & Entertaining
    Lunch
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      455mg

      20%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      415mg
      9%

    Ingredients

    medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
    2

    fine sea salt
    1/2 tsp

    Italian bread (good quality such as multigrain Ciabatta)
    2 cup

    cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
    1 cup

    celery (sliced 1/2-inch thick)
    2 stalks

    small red onion (cut in half and thinly sliced)
    1

    freshly ground black pepper
    1/4 tsp

    red wine vinegar
    2 tbsp

    Extra Virgin Olive Oil
    2 tbsp

    fresh basil leaves (torn into strips)
    1/2 cup

    flat Italian parsley leaves (roughly chopped)
    1 cup

  • Classic Italian Marinara

    Classic Italian Marinara

    How to Make Classic Italian Marinara

    You can make your own marinara sauce at a fraction of the price of commercially bottled sauces. This sauce relies heavily on garlic, but feel free to temper this assertive flavor if you wish. Either cut back on the amount of garlic or slice the garlic instead of mincing it. The more you chop or mince garlic, the more pungent your final dish will be. Larger pieces of garlic, while still flavorful, will release a more subtle taste. This sauce freezes great. Pour into a heavy zip-locked freezer bag and store for up to 6 months.


    7 min prep time


    33 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil and garlic in a large skillet with a lid over low heat (do not use a deep pot, you want the water to quickly evaporate and the sauce to become thick). Cook the garlic for about 6-7 minutes, but do not brown, stirring occasionally.
    2. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands until coarse. Add the tomatoes and basil to the skillet and simmer for 20-25 minutes until thick. Add some of the reserved liquid from the can of tomatoes, if necessary, if the sauce is too thick.
    3. Meanwhile bring a 3-5-quart pot of lightly salted water (fill the pot 2/3 full) to a rolling boil. Add the pasta and stir for the first minute. Continue to cook the pasta approximately 7-8 minutes until al dente. Drain, do not rinse.
    4. Add in the salt, pepper, and crushed red pepper, if using, to the tomato sauce. Add the pasta to the sauce, cover, and let the pasta sit in the sauce for 1-2 minutes. Add the pasta to a warmed bowl and sprinkle with cheese. (The sauce can also be frozen. Freeze in a quart container and store for 3-4 months.)
    Veggie Rich
    Italian
    Sauces
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      130mg
      3%

    Ingredients

    olive oil
    2 tbsp

    garlic (minced)
    5 clove

    canned tomatoes (good-quality, preferably packed in its own juice, drained, reserve liquid)
    1

    fresh basil leaves with stems (sliced, or you may leave whole)
    5

    whole-wheat shaped pasta (penne, shells, fusilli)
    10 oz

    Kosher Salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    ground red pepper flakes (optional)
    1/4 tsp

    Parmesan or Romano cheese (freshly grated)
    2 tbsp