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Category: Recipe

  • Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

    Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

    How to Make Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

    Amy Riolo’s Note: In addition to their creamy texture and buttery flavor, artichokes contain healthful antioxidants. If you’ve never worked with fresh artichokes before, don’t be intimidated. The steps to prepare them are simple, and after cooking them once, you’ll be a pro. When baby artichokes are in season, try using those—they cook in only half the time. When fresh artichokes are not in season, substitute canned, reduced-sodium artichoke hearts or frozen hearts.


    This recipe from The Italian Diabetes Cookbook, by Amy Riolo. To purchase this cookbook directly from the ADA, click here.


    15 min prep time


    35 min cook time


    4servings


    1 artichoke (or 2 baby artichokes)

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    Step-By-Step Instructions:

    1. Soak the artichokes in water to clean; drain and repeat until water is clear. Peel away the outside leaves of the bottom half of the artichokes. Cut off the top quarter of the artichoke (at this point the artichoke should look like a flower, and the tough, dark leaves should all be removed, leaving only lighter-colored, tenderer leaves). If tough, dark green leaves remain, peel those as well. Add juice of 1 lemon to a bowl full of cold water, and place cleaned artichokes inside to avoid discoloration.
    2. Bring a large pot of water to a boil, and add cleaned artichokes. Bring back to a boil on high heat. Reduce heat to medium-low and simmer artichokes 25–30 minutes, or until tender. Drain artichokes well, pat dry with a paper towel, and set aside.
    3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until garlic begins to release its aroma, approximately 1 minute. Add artichokes, turn to coat in oil, and season with salt, pepper, and crushed red chile flakes. Sprinkle with parsley and serve warm.
    Veggie Rich
    Italian
    Mediterranean
    Appetizers
    Sides
    Holidays & Entertaining
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 artichoke (or 2 baby artichokes)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      420mg
      9%

    Ingredients

    fresh baby artichokes
    12

    lemons, juiced, divided
    2

    Extra Virgin Olive Oil
    3 tbsp

    garlic, minced
    4 clove

    unrefined sea salt
    1/4 tsp

    freshly ground black pepper
    1/8 tsp

    crushed red chile flakes
    1 pinch

    finely chopped fresh flat-leaf parsley
    1 tsp

  • Arugula, Pear, Walnut & Pecorino Salad

    Arugula, Pear, Walnut & Pecorino Salad

    How to Make Arugula, Pear, Walnut & Pecorino Salad

    Very simple yet beautiful, this is a classic salad in the south of Italy.


    5 min prep time


    6servings


    1/6 recipe

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    Step-By-Step Instructions:

    1. Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl.
    2. Sprinkle balsamic vinegar over the salad. Sprinkle extra virgin olive oil over the salad. Add pepper. Toss well. Serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Italian
    Lunch
    Salads
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      2g

    • Potassium
      165mg
      4%

    Ingredients

    arugula
    6 oz

    pear
    1

    walnut halves
    1/4 cup

    Pecorino Romano cheese (cold (only 1/2 ounce used))
    1

    balsamic vinegar
    2 tbsp

    Extra Virgin Olive Oil
    2 tbsp

    black pepper
    1/2 tsp

  • Apricot Pine Nut Cous Cous

    Apricot Pine Nut Cous Cous

    How to Make Apricot Pine Nut Cous Cous

    Serve this grain side dish alongside some baked fish or roasted chicken. Add a side of steamed or roasted veggies and you’ve got a tasty balanced meal!


    10 min prep time


    10servings


    1/2 cup

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    Step-By-Step Instructions:

    1. In a medium saucepan, bring chicken broth to a boil. Add couscous. Cover and remove from heat. Let stand for 5 minutes and fluff with a fork.
    2. Add the remaining ingredients. Toss gently to coat.
    Low Sodium
    Dinner
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      4g

    Ingredients

    reduced sodium (fat-free chicken broth)
    2 cup

    whole wheat couscous (uncooked)
    1 1/2 cup

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    dried apricots (chopped)
    6

    no-sugar-added apricot preserves
    3 tbsp

    green onion (thinly sliced)
    1

    pine nuts (toasted)
    2 tbsp

  • Apple-Walnut French Toast

    Apple-Walnut French Toast

    How to Make Apple-Walnut French Toast


    10 min prep time


    11 min cook time


    4servings


    1 toast, 2 teaspoons syrup, 1/4 cup apples, and 2 tablespoons walnuts per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450°F. Meanwhile, place the bread in a 13 × 9-inch baking pan, pour the egg substitute over all, and turn several times until the bread slices are completely coated and egg mixture is used. (Let stand in baking pan while oven is preheating.) Place bread slices on baking sheet coated with cooking spray.
    2. Bake 6 minutes, turn, and bake 5 minutes or until golden on the bottom. Serve topped with equal amounts of the syrup, apples, and nuts.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 toast, 2 teaspoons syrup, 1/4 cup apples, and 2 tablespoons walnuts per serving


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        15g

    • Protein
      14g

    • Potassium
      300mg
      6%

    Ingredients

    multi-grain Italian bread (cut in 4 slices)
    6 oz

    egg substitute
    1 cup

    pure maple syrup
    4 tsp

    apple (diced)
    1 cup

    walnuts (chopped)
    2 oz

  • Apple Pandowdy

    Apple Pandowdy

    How to Make Apple Pandowdy

    Author Robyn Webb: “This dessert is perfect for the fall. I love apple desserts because they are a great way to get to know seasonal apple varieties. I really enjoy going to farmers’ markets and asking vendors which apples they like to use in different desserts. Use a mix of different types of apples in apple desserts so that you can get different flavor notes and different textures. For this fragrant pandowdy, I used half Golden Delicious and half Honey Crisps. Granny Smith, Pink Lady, Jonathan, or Northern Spy varieties also work well here.”

    Buy the American Diabetes Association Diabetes Comfort Food Cookbook here.


    10 min prep time


    40 min cook time


    14servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400°F. Peel and core apples, and slice into 1/4-inch thick slices. In a large bowl, combine apple slices, lemon juice, brown sugar, 1/4 cup stevia, 1/4 cup flour, and cinnamon. Toss well. Transfer to a 2 1/2-quart baking pan.
    2. In a medium bowl, combine 11/4 cups flour with the sugar, stevia, baking powder, and salt. Make a well in the center and add the egg, butter, vanilla, and milk. Quickly incorporate the liquid ingredients into the dry, just until blended.
    3. Spoon the dough into free-form biscuits over the apples. Bake for 35–40 minutes until the topping is golden and the fruit is bubbly.
    Comfort Food
    Dessert
    Holidays & Entertaining
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    Nutrition facts

    14 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        15g

    • Protein
      2g

    Ingredients

    Granny Smith or other tart apple (firm)
    3 lbs

    lemon juice (fresh)
    2 tbsp

    brown sugar (packed)
    1/3 cup

    stevia
    1/4 cup

    all-purpose flour (divided)
    1 1/2 cup

    ground cinnamon (ground)
    1 tsp

    sugar
    1 1/3 tbsp

    stevia
    1 tbsp

    baking powder
    1 tsp

    salt
    1/4 tsp

    eggs
    1

    butter (melted)
    1 tbsp

    vanilla extract
    1 tsp

    milk (fat-free)
    1/3 cup

  • Apple and Gorgonzola Cheese Salad

    Apple and Gorgonzola Cheese Salad

    How to Make Apple and Gorgonzola Cheese Salad

    This crowd pleaser includes sweet fall apples that balance out the pungent flavor of Gorgonzola cheese. Pair the salad with roasted chicken, turkey or pork tenderloin.


    15 min prep time


    8servings


    about 1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat the apples with the lemon juice and set aside. Place the carrot slices and mixed greens on a platter. Top with the onion and set aside.
    2. Whisk together the orange and lemon juices, honey and mustard. Slowly add the oil in a thin stream, whisking constantly.
    3. Add the apples to the salad. Top with walnuts and cheese. Drizzle on the vinaigrette.
    Veggie Rich
    Low Sodium
    French
    Quick & Easy
    Lunch
    No Cook
    Salads
    Sides
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 1/4 cups


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      2g

    Ingredients

    large Braeburn apples (thinly sliced)
    2

    fresh lemon juice
    2 tbsp

    large carrot (peeled and thinly sliced)
    1

    mixed salad greens
    8 cup

    small red onion (thinly sliced)
    1

    fresh orange juice
    2 tbsp

    honey
    1 tbsp

    fresh lemon juice
    2 tbsp

    Dijon Mustard
    2 tsp

    walnut oil
    1/4 cup

    toasted walnut pieces
    1/4 cup

    Gorgonzola cheese (crumbled)
    3 tbsp

  • Antipasto Salad

    Antipasto Salad

    How to Make Antipasto Salad

    Do you need a quick, tasty, different salad for your summer picnic? Here is your answer. This diabetes-friendly antipasto salad is lower carb but packed with heart-healthy Mediterranean super foods, such as olives and sun-dreid tomatoes. If you really want to boost the flavors, add canned artichoke hearts.


    10 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a salad bowl, toss together the lettuce, turkey, cheeses, olives, tomatoes, and red peppers.
    2. In a small bowl, whisk together the vinegar, oil, mustard, pepper, and shallots. Pour over salad and toss to coat.
    Veggie Rich
    Low Carb
    Italian
    Mediterranean
    Dinner
    Gluten-Free
    No Cook
    Salads
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      19g

    • Potassium
      550mg
      12%

    Ingredients

    chopped romaine lettuce
    1 (10-oz) bag

    deli turkey (cut into strips)
    8 oz

    reduced fat provolone cheese (cut into 1/2-inch strips )
    2 slice

    Parmesan cheese (freshly grated)
    1 tbsp

    green olives (pitted and chopped )
    1/4 cup

    sun-dried tomatoes
    1/4 cup

    jarred roasted red peppers (cut into 1/2-inch strips)
    2

    red wine vinegar
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    shallots (minced)
    1

  • Almond, Wild Blueberry, And Flax Smoothie

    Almond, Wild Blueberry, And Flax Smoothie

    How to Make Almond, Wild Blueberry, And Flax Smoothie

    This quick-and-easy breakfast has everything you need to wake up and keep going all morning long. Blueberries provide an almost unmatched amount of antioxidants—especially wild blueberries; freshly squeezed lime juice helps detoxify the body and brighten the flavors; mint promotes digestion and stimulates the senses; and flax meal and almond flour offer a double dose of fiber. If you don’t have blueberries on hand, feel free to swap in the same amount of strawberries, raspberries, or blackberries instead.


    5 min prep time


    3servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender, combine all ingredients and purée until smooth.
    2. Divide smoothie among 3 glasses and enjoy immediately.
    Kid Friendly
    No Cook
    Dessert
    Breakfast and Brunch
    Beverages
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    Nutrition facts

    3 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        12g

    • Protein
      5g

    • Potassium
      210mg
      4%

    Ingredients

    fresh or frozen wild blueberries
    1 1/2 cup

    unsweetened almond milk
    1 1/2 cup

    almond flour
    2 tbsp

    ground flax seed
    3 tbsp

    packed fresh mint leaves
    1 tbsp

    lime juice (freshly squeezed)
    2

    raw honey
    2 tbsp

    ice
    1 cup

  • Anjeer Khajoor Barfi (Fig and Date Bars)

    Anjeer Khajoor Barfi (Fig and Date Bars)

    How to Make Anjeer Khajoor Barfi (Fig and Date Bars)

    Barfi (also called barfee, or burfi) is a dense, sweet India dessert usually made with milk and various other ingredients depending on the type of barfi. Plain barfi is made with condensed milk or milk reduced with sugar; the ingredients are cooked down in a heavy-bottomed pan until the mixture solidifies. There are several different varieties of barfi including: besan barfi (made with gram flour), kaaju barfi (made with cashews), pista barfi (made with pistachios), and sing barfi (made with peanuts). This healthier version of the dessert is made without the condensed milk, but you’ll still love every bite!


    20 min prep time


    25 min cook time


    10servings


    2 oz / 56 g

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak figs and dates, separately, in bowls of hot water (use just enough water to cover the fruit) for 15–20 minutes. Drain water and grind figs and dates together using a food processor
      to form a smooth paste. Add 1 Tbsp / 15 mL water to reach the right consistency.
    2. Combine sunflower oil and ghee in a small bowl, then add mixture to a heavy-bottomed
      pan over medium heat. Add the fig and date purée. Cook, stirring frequently, until mixture
      dries out, about 15 minutes.
    3. Stir in almonds, cashews, pistachios, and cardamom seeds and mix well to combine.
      Continue cooking over medium-low heat, stirring frequently, for another 10 minutes, or until mixture starts to pull away from the sides of the pan.
    4. Transfer mixture to a greased plate or pan and press down to form the barfi. Set aside to
      cool completely. Once cool, cut into squares or diamonds and serve.
    CKD Dialysis
    Kidney-Friendly
    Indian
    Dessert
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      2 oz / 56 g


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        14g

    • Protein
      2g

    • Potassium
      210mg
      4%

    Ingredients

    dried figs (chopped)
    1 cup (about 15 figs)

    pitted dates (chopped)
    1 cup (about 18 dates)

    water
    1 tbsp

    sunflower oil
    1 tbsp

    ghee
    1 tsp

    finely chopped almonds
    3 tbsp

    finely chopped cashews
    2 tbsp

    finely chopped pistachios
    2 tbsp

    green cardamom pods (seeds extracted and finely crushed)
    3 pods

  • Almond Tapioca with Banana and Corn

    Almond Tapioca with Banana and Corn

    How to Make Almond Tapioca with Banana and Corn

    This almond milk-based tapioca is based on the classic coconut milk tapioca soup served throughout many parts of Asia. This almond milk version is much lighter than the original, and just as tasty. Try it out with other fruits, or even sweet potato and taro!


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large pot, add the almond milk, and bring to a boil over high heat. Reduce heat to medium-low and add the pearls, stirring continuously to keep them separate. Add the palm sugar and salt and continue to cook until the pearls become fully transparent, about 30 minutes.
    2. Turn off the heat, and stir in the bananas and corn. Serve garnished with toasted sesame seeds.
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Snacks
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      225mg
      5%

    Ingredients

    unsweetened almond milk
    8 cup

    tapioca pearls
    1/3 cup

    palm sugar or agave nectar
    3 tbsp

    salt (low-sodium)
    1/2 tsp

    ripe bananas (peeled and chopped)
    2

    fresh or frozen sweet yellow corn kernels
    1 cup

    Toasted sesame seeds
    1