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Tag: ckd dialysis

  • Grilled Angel Food Cake With Melted Berries

    Grilled Angel Food Cake With Melted Berries

    How to Make Grilled Angel Food Cake With Melted Berries


    15 min prep time


    10 min cook time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a medium bowl with a large piece of aluminum foil, pressing the foil into the sides of the bowl well.
    2. Add the berries, Splenda, maple syrup, cardamom, and balsamic vinegar over all.
    3. Wrap the foil up, forming a package, and twist the top so the liquid doesn’t escape.
    4. Preheat the grill over medium-high heat and place the berry package on the grill.
    5. Grill for 5–6 minutes, turning and shaking the package occasionally. Spray the cake slices lightly with vegetable oil to prevent sticking and add the cake slices to the grill to mark. Grill gently for 2–3 minutes, place on a serving dish and pour the melted berries over the cake.
    6. If desired, serve with sugar-free whipped cream or low- or no-fat Greek yogurt.
    Low Sodium
    CKD Dialysis
    Kidney-Friendly
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        15g

    • Protein
      2g

    • Potassium
      125mg
      3%

    Ingredients

    mixed berries (such as strawberries, blueberries, blackberries, and raspberries)
    3 cup

    low-calorie sugar substitute
    1 tsp

    maple syrup
    1 tbsp

    cardamom (ground)
    1/4 tsp

    balsamic vinegar
    4 tsp

    angel food cake, cut into eight (1-inch-thick slices)
    1

    vegetable oil
    1

  • Greek Bean Salad

    Greek Bean Salad

    How to Make Greek Bean Salad

    Beans are one of the healthiest carbohydrate sources. They are full of fiber and other nutrients. If you need to eat a gluten-free diet, beans can be a staple in your meal plan.


    15 min prep time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, combine the beans, tomatoes, onion, bell pepper, feta cheese, and olives.
    2. In a small bowl, whisk together the vinegar, olive oil, oregano, and black pepper. Pour the dressing over the salad ingredients and mix to coat. Serve cold.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mediterranean
    Lunch
    No Cook
    Salads
    Gluten-Free
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      220mg
      5%

    Ingredients

    cannellini beans (rinsed and drained)
    1 (15.5-oz) can

    grape tomatoes (cut in half)
    1 cup

    diced red onion
    1/4 cup

    diced green bell pepper
    1/4 cup

    crumbled reduced-fat feta cheese
    1/4 cup

    Kalamata olives (pitted and chopped)
    6

    red wine vinegar
    1/4 cup

    olive oil
    1/4 cup

    dried oregano
    1/2 tsp

    black pepper
    1/4 tsp

  • Fruited Chicken Salad

    Fruited Chicken Salad

    How to Make Fruited Chicken Salad

    You’ll get your fiber-rich fruit and protein together in this lunch salad-or serve it for a light dinner. Any apple variety will work; however, cookbook author Robyn Webb thinks sweet Gala tempers the slightly gamey flavor of the poultry.


    15 min prep time


    30 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the chicken into cubes or slices.
    2. In a large bowl, combine the chicken with the apples, grapes, apricots, cherries, celery, and onion.
    3. Gently fold in the mayonnaise, yogurt, salt, and pepper. Cover and refrigerate for 30 minutes to meld flavors.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Salads
    Foodie
    Lunch
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        12g

    • Protein
      13g

    • Potassium
      260mg
      6%

    Ingredients

    cooked deli chicken breast
    1

    small gala apples (unpeeled and diced)
    2

    halved red seedless grapes
    1/2 cup

    dried apricots (sliced)
    1/4 cup

    frozen dark sweet cherries (dried)
    1/4 cup

    celery stalks (diced)
    2

    red onion (minced)
    1/4 cup

    low-fat mayonnaise
    2 tbsp

    yogurt (plain, non-fat)
    2 tbsp

    sea salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

  • Fruit and Cheese Kababs

    Fruit and Cheese Kababs

    How to Make Fruit and Cheese Kababs

    These pretty kabobs are a great snack for kids and adults. Fruit and cheese are tasty combination of carbohydrates and protein, and will leave you feeling satisfied.


    10 min prep time


    4servings


    1 kabab

    Print Recipe >

    Step-By-Step Instructions:

    1. To make skewers, alternate strawberries, grapes, kiwi slices, and cheese on one skewer (4 strawberry halves, 4 grapes, 2-3 kiwi slices and 3 pieces cheese per skewer).

    2. Repeat the process for the remaining 3 skewers.

    Kidney-Friendly
    Fiber Focused
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 kabab


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      192mg
      4%

    Ingredients

    kiwi(s) (peeled and sliced)
    2

    strawberries (hulled and cut in half)
    8

    grapes
    16

    light string cheese sticks (each cut into 4 pieces)
    3

    wooden skewers
    4

  • Fried Egg And Avocado Sandwiches

    Fried Egg And Avocado Sandwiches

    How to Make Fried Egg And Avocado Sandwiches

    Cookbook author and meal planning guru Aviva Goldfarb says, “Recently I became obsessed with making the perfect fried egg sandwich, asking everyone for their ideal recipe. Ultimately, I settled on this delectable combination but you might also enjoy adding steamed spinach, roasted peppers, mayonnaise, tapenade, or bacon. We used cheddar and jalapeño bread from the farmer’s market, but assuming you can’t find that, you can use sourdough, challah, French bread, even English muffins.”


    10 min prep time


    15 min cook time


    4servings


    1 sandwich

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Shred the cheese if necessary and refrigerate.
    2. If you are including the bacon in your sandwiches, cook it according to the package directions (I like to put it on a lined baking sheet in a cold oven, heat the oven to 400°F, and let it cook for about 10 minutes until it is well browned).
    3. Toast the bread until it’s golden and crispy.
    4. Spray a small bowl with nonstick cooking spray and gently crack an egg into it. Meanwhile, heat a large cast iron or other heavy skillet over medium-low heat. When it is hot, add the oil and swirl it around to distribute evenly. When the oil is hot, gently pour in the egg and repeat with the remaining eggs, cracking them into the bowl first, so you can add them gently to the pan (to avoid the yolks cracking and the whites spreading too much). Cover the pan for 3 minutes until the whites are opaque. Top each egg evenly with 1 tablespoon cheese.
    5. Meanwhile, mash the avocado onto 4 slices of the toast, and slide an egg on top of each. Put 1/2 to 1 slice of bacon on top of each egg (optional). Sprinkle a little hot pepper sauce or sriracha on top of each egg, and top with the remaining slices of toast. Serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Lunch
    Breakfast and Brunch
    Sandwiches
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sandwich


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        4.6g

        23%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      36g

      13%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      15g

    • Potassium
      330mg
      7%

    Ingredients

    bacon ((turkey, pork, or meatless) (optional))
    2 slice

    sourdough bread, or use French bread or your favorite bread
    8 slice

    eggs
    4

    Extra Virgin Olive Oil
    4

    shredded Monterey Jack or cheddar cheese, or use shaved pecorino
    4 tbsp

    avocado (thinly sliced, or use guacamole)
    1

    Dash hot pepper sauce (such as Tabasco or sriracha (optional))
    1

  • Fresh Corn, Tomato, And Avocado Salad With Shrimp

    Fresh Corn, Tomato, And Avocado Salad With Shrimp

    How to Make Fresh Corn, Tomato, And Avocado Salad With Shrimp

    Author Aviva Goldfarb got this delectable recipe from Shawn Askew, who works at Bella Bethesda hair salon. This recipe really peaks in the spring and summer, when fresh, farmer’s market veggies help the shrimp and avocado shine. Serve with whole-wheat dinner rolls and you’ve helped solve the “Six O’Clock Scramble” for the perfect diabetes-friendly meal!

    This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.


    20 min prep time


    4 min cook time


    8servings


    1 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Cook and refrigerate the shrimp, halve the tomatoes, remove the corn kernels from the cobs, or fully prepare and refrigerate the salad (wait to chop and add the avocado until just before serving).
    2. Pan-fry, steam, or grill the shrimp until they are pink, 3–4 minutes total. (Meanwhile, warm the rolls, if you are serving them.) Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
    3. FLAVOR BOOSTER Add 1/4 teaspoon celery seeds or cumin and 1 tablespoon fresh lemon or lime juice to the salad.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Caribbean
    Seafood
    Sides
    Salads
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cup


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      17g

    • Potassium
      460mg
      10%

    Ingredients

    medium or large shrimp (peeled and deveined)
    1 lbs

    cherry tomatoes (halved)
    2 cup

    avocado (peeled and cubed)
    2

    ears corn (kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes))
    2

    feta cheese (reduced-fat, cubed, or use Mexican queso fresco or cotija)
    3 oz

    fresh basil (slivered)
    1/4 cup

    balsamic vinegar (to taste)
    1 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/8 tsp

    black pepper (freshly ground, or to taste)
    1/4 tsp

  • Fresh Black Bean Salsa

    Fresh Black Bean Salsa

    How to Make Fresh Black Bean Salsa

    This salsa is better than anything you will buy in a jar! It’s delicious, quick, and uses all fresh ingredients that you might already have in your kitchen. If you don’t want to serve it with chips, try it with cucumbers, celery or jicama. It would also make a great topping for tacos!


    5 min prep time


    8servings


    10 chips with 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together all ingredients except chips.
    2. Serve salsa in a bowl with chips on the side.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Quick & Easy
    Snacks
    Vegetarian
    Gluten-Free
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      10 chips with 1/4 cup salsa


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      250mg
      5%

    Ingredients

    tortilla chips (multigrain, scoops)
    80

    canned black beans (rinsed and drained)
    1 cup

    large tomatoes (diced)
    2

    finely diced onion (finely diced)
    1/4 cup

    garlic (minced)
    1 clove

    Juice of 1 small lime
    1

    finely chopped fresh cilantro
    1/4 cup

  • Flank Steak With Herb Stuffing

    Flank Steak With Herb Stuffing

    How to Make Flank Steak With Herb Stuffing

    Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you’re looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!


    4 hr prep time


    10 min cook time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the flank steak into 2 thin steaks with a long, thin knife.
    2. Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
    3. Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
    4. Preheat grill or grill pan. Drain marinade from steaks.
    5. Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.
    Kidney-Friendly
    CKD Dialysis
    Low Carb
    Grilling
    French
    Comfort Food
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.9g

        15%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      410mg
      9%

    Ingredients

    flank steak
    2 lbs

    fresh breadcrumbs
    2 cup

    shallots or garlic cloves (finely minced)
    2

    fresh Italian parsley
    1/4 cup

    fresh basil
    1/2 cup

    spinach (chopped)
    1 cup

    white (button) mushrooms (thinly sliced)
    1 cup

    fresh oregano
    1/4 cup

    Parmigiano-Reggiano (cup)
    1/2 cup

    red wine (dry, such as Chianti or Sangiovese; for the marinade)
    1 cup

    olive oil (for the marinade)
    1/4 cup

    garlic (crushed; for the marinade)
    2 clove

    fine sea salt (for the marinade)
    1 tsp

    freshly ground black pepper (for the marinade)
    1 tsp

    Worcestershire sauce (for the marinade)
    1 tbsp

    Additional fresh herbs
    1

    Nasturtium flowers (edible flowers)
    1

  • Fish Tacos

    Fish Tacos

    How to Make Fish Tacos

    Who says Mexican food can’t be healthy? This recipe proves it can be healthy and delicious! Impress your guests with this quick and easy dish. You can use any firm white fish for this recipe, or even extra-firm tofu for a vegetarian option.


    10 min prep time


    7 min cook time


    8servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl whisk together the salsa, lime juice, cilantro, chili powder, salt, and pepper. Set aside.
    2. Coat a large sauté pan with cooking spray. Sauté fish over medium heat for 2 minutes on each side. Pour salsa mixture over fix and sauté an additional 3 minutes.
    3. Remove the fish from the pan and flake with a fork, mixing in the salsa mixture.
    4. In a small bowl combine the yogurt and hot sauce. Evenly divide the fish among 8 tortillas and top each with a dollop of the yogurt sauce.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mexican/Southwestern
    Seafood
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      18g

    • Potassium
      440mg
      9%

    Ingredients

    salsa or pico de gallo
    1/2 cup

    lime (juiced)
    1

    chopped fresh cilantro
    1 tbsp

    chili powder
    1 tsp

    nonstick cooking spray
    1

    firm white fish such as tilapia or halibut
    1 1/4 lbs

    Greek plain yogurt
    1/2 cup

    hot sauce
    1 tbsp

    6-inch corn tortillas (warmed)
    8

  • Fiesta Tostadas (Mexican Pizza)

    Fiesta Tostadas (Mexican Pizza)

    How to Make Fiesta Tostadas (Mexican Pizza)

    This recipe, which can also be called Mexican Pizza, was inspired by an idea from author Aviva Goldfarb’s friend, Jill Rabach. It marries two recipes that are kid-favorites: tacos and pizza. Aviva’s family liked them so much that she had to make another batch immediately, so she just doubled the recipe!


    10 min prep time


    30 min cook time


    8servings


    1 tostada

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Slice the olives or sausage if using, and shred the cheddar cheese if necessary, and refrigerate.
    2. Preheat the oven to 425°F. Line 2 large baking sheets with silicone baking mats or nonstick cooking spray. Put the tortillas on the baking sheets, spread a thin layer of refried beans on each (about 2 tablespoon per tortilla), and top each tortilla with about 1 tablespoon beans, 1 tablespoon avocado, 1 teaspoon corn, 1 teaspoon olives, and 1 tablespoon cheese (we like them best when spread lightly with the refried beans and not overloaded with toppings).
    3. Bake for about 10 minutes until the tortillas get browned and crunchy. (Meanwhile, make the ranch dressing and cut up the vegetables, if you are serving them.) Serve the tostadas immediately.
    Fiber Focused
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Kid Friendly
    Mexican/Southwestern
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 tostada


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        1g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    large whole-wheat tortillas
    8

    refried beans
    1 cup

    canned black beans (low-sodium, drained and rinsed)
    1/2 cup

    avocado (diced)
    1

    frozen corn kernels (no need to thaw)
    1/4 cup

    sliced back olives (Alternatively you could use sausage, pepperoni, or chorizo.)
    1/4 cup

    cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (shredded)
    1/2 cup