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Tag: ckd dialysis

  • Quinoa Oatmeal

    Quinoa Oatmeal

    How to Make Quinoa Oatmeal

    Adding quinoa to oatmeal boost the fiber and protein in this classic breakfast dish. Make a double batch of this oatmeal and freeze it in single-serving portions for a quick weekday breakfast. Just heat it up in the microwave.


    10 min prep time


    15 min cook time


    4servings


    2/3 cup oatmeal, 2 tbsp raspberries, and 1 tbsp almond

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the milk and water in a large saucepan and bring to a simmer over medium heat.

    2. Add the oats, quinoa, honey, cinnamon, vanilla, and salt. Reduce the heat to low. 

    3. Cover and cook, stirring occasionally, until the oats and quinoa are tender, about 15 minutes. Serve topped with the raspberries and almonds.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Comfort Food
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2/3 cup oatmeal, 2 tbsp raspberries, and 1 tbsp almond


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      9g

    • Potassium
      323mg
      7%

    Ingredients

    skim milk
    2 cup

    water
    1/2 cup

    old-fashioned rolled oats
    3/4 cup

    quinoa
    1/4 cup

    honey
    2 tsp

    ground cinnamon
    1 tsp

    vanilla extract
    1/2 tsp

    salt
    1/8 tsp

    raspberries
    1/2 cup

    sliced almonds (toasted)
    1/4 cup

  • Apple and Peanut Butter

    Apple and Peanut Butter

    How to Make Apple and Peanut Butter

    Peanut butter is often thought of as a food people on dialysis should avoid. However, it can be a great source of protein. Fruit and nut butter is also a popular snack for people with diabetes because of the balance in protein and carbohydrate. Portion size is always important, so be sure to follow follow the serving recommendation in this Apple and Peanut Butter snack.


    1serving


    1 apple with 2 tbsp peanut butter

    Print Recipe >
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
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    Nutrition facts

    1 Serving



    • Serving Size

      1 apple with 2 tbsp peanut butter


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      70mg
      1%

    Ingredients

    peanut butter
    2 tbsp

    small apple (about the size of a baseball)
    1

  • Nicoise-Inspired Salad

    Nicoise-Inspired Salad

    How to Make Nicoise-Inspired Salad

    Low carb and packed with protein, this simpler version of Salade Nicoise relies on pantry staples, and can be eaten on it’s own or paired with another side for a more filling meal. You can sub ingredients for what you have on hand—use any kind of salad green instead of arugula; any kind of olive will work, or sub something like capers or feta cheese for the same savory, briny flavor; instead of tomatoes (or in addition!) you could use bell peppers, cucumber, sugar snap peas, or any other fresh vegetables. If you don’t have bottled dressing, you can make a simple vinaigrette with lemon juice, olive oil, and black pepper.

     


    8 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, add the lettuce and
      3 Tbsp of the vinaigrette and toss well
      to combine. Arrange on a platter or
      individual plates.
    2. Top the salad with the eggs, olives,
      tuna, and tomatoes. Drizzle with the
      remaining vinaigrette and serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Mediterranean
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Salads
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      490mg
      10%

    Ingredients

    arugula or other salad greens
    1 (5-oz) package

    light Italian salad dressing (divided)
    1/3 cup

    hard-boiled eggs (peeled and quartered lengthwise)
    4

    canned, sliced black olives (or any other olive) (drained)
    1/4 cup

    tuna packed in water (drained and flaked with a fork)
    1 (5-oz) can

    grape tomatoes
    2 cup

  • Corn and Cheese Phyllo Empanadas

    Corn and Cheese Phyllo Empanadas

    How to Make Corn and Cheese Phyllo Empanadas

    Greek phyllo dough stands in as a low fat alternative to traditional empanada dough in this classic Latin comfort food. You can find prepared phyllo dough in the freezer section at the grocery store. These empanadas are filled with a savory combination of corn, red peppers, and mozzarella cheese. For something sweet, you could fill the dough with cheese and guava paste.


    20 min prep time


    30 min cook time


    8servings


    1 empanada

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion
      and cook, stirring occasionally, until the onion is softened, about 6 minutes. Add
      the corn, roasted red peppers, and scallions; cook 2 minutes. Add the half-andhalf,
      stirring, until the liquid is almost evaporated, about 2 minutes. Remove from the heat; stir in the cheese. Let cool slightly.
    2. Preheat the oven to 375°F. Spray a large baking sheet with nonstick spray.
    3. Place one sheet of phyllo lengthwise on a work surface (cover the remaining
      phyllo with plastic wrap to keep from drying out). Lightly spray the phyllo
      sheet with nonstick spray; top with a second phyllo sheet and lightly spray with
      nonstick spray. With a sharp knife, cut the layered sheets in half lengthwise.
      Repeat this layering and cutting process with the remaining phyllo sheets to
      make a total of 8 strips of dough.
    4. Place a heaping Tbsp of filling to the left on the bottom end of one strip of phyllo.
      Fold one corner of the phyllo strip up and over the filling, then continue folding
      and overlapping, flag-fashion, to form a triangle. Place on the baking sheet and
      repeat with the remaining phyllo sheets and filling to make a total of 8 empanadas.
    5. Lightly spray the empanadas with nonstick spray. Bake until the empanadas are
      golden brown, 15–20 minutes. Let cool 10 minutes before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Latin American
    Vegetarian
    Snacks
    Sides
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      1 empanada


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      120mg
      3%

    Ingredients

    olive oil
    1 tbsp

    onion (finely chopped)
    1

    fresh, frozen, or canned corn kernels (thawed if frozen)
    1 cup

    roasted red peppers (drained and thinly sliced)
    1/4 cup

    green onion (scallion) (thinly sliced)
    2

    low-fat half-and-half
    1/4 cup

    part-skim shredded mozzarella cheese
    1/2 cup

    nonstick olive oil spray
    1

    frozen phyllo dough (at room temperature)
    8 (9×14-inch) sheets

  • Veggie Breakfast Wrap

    Veggie Breakfast Wrap

    How to Make Veggie Breakfast Wrap

    Packed with protein, antioxidants and fiber, this breakfast will sustain your energy and your hunger all morning. A light egg mixture featuring veggies you have on hand (such as spinach, mushrooms fresh herbs and scallions) is wrapped in a whole grain toasted tortilla and served with salsa. 


    10 min prep time


    8 min cook time


    4servings


    1/2 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil to the skillet over medium heat. Add mushrooms and sauté until nicely brown at edges (about 3 minutes), set aside.

    2. Beat eggs with egg whites or egg substitute in medium sized bowl, using a mixer or by hand, until blended.

    3. Stir in shredded spinach, and scallions. You could also add fresh or dried herbs such as basil or parsley for more flavor.

    4. Begin heating medium/large nonstick skillet over medium-low heat. Coat pan generously with cooking spray. 

    5. Pour in egg mixture and continue to scramble the mixture as it cooks using a spatula. When eggs are cooked to your liking, turn off the heat and stir in mushrooms.

    6. Spread half of the egg mixture down the center of each tortilla. top each with 1 tablespoon fresh salsa or other sauce of your choice. Then roll it up to make a wrap.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Vegetarian
    Main Dish
    Cooking for 1 or 2
    Breakfast and Brunch
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 wrap


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      9g

    • Potassium
      258mg
      5%

    Ingredients

    olive oil or other vegetable oil
    2 tsp

    sliced mushrooms
    1 cup

    eggs
    2

    egg white or egg substitute
    1/2 cup

    spinach or other greens
    1 cup, firmly packed

    chopped scallions or other onion
    2 tbsp

    nonstick cooking spray
    1

    whole wheat, low-carb flour tortillas, such as La Tortilla Factory
    2

    salsa
    2 tbsp

  • Three-Minute Skillet Beans & Greens

    Three-Minute Skillet Beans & Greens

    How to Make Three-Minute Skillet Beans & Greens

    You probably have everything you need to make this incredibly easy plant-based dish. Serve as as quick and easy meal for 2 on a busy night, or split into 4 servings to serve as a hearty side dish. This dish is packed with fiber from the beans and greens, and gets tons of flavor from a simple combo of curry powder and ground ginger. If you don’t have fresh spinach, you could use frozen spinach, or sub in another green like kale or collard greens (heartier greens will need to cook for a few minutes longer).

    To make a saucier dish, reserve the liquid from the canned beans and add some to the pan with the spinach. Add a splash of coconut milk for even more decadence.


    5 min prep time


    3 min cook time


    4servings


    3/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the oil over medium heat. Add the garbanzo beans, curry powder, ginger, and pepper,
      and stir to coat. Add the spinach and salt, and cook while gently stirring until
      the beans are heated through and the spinach is just wilted,
      about 2 1/2 minutes. Serve.
    Fiber Focused
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Vegetarian
    Vegan
    Sides
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Easy Pantry Recipes
    Dinner
    Cooking for 1 or 2
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cups


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      8g

    • Potassium
      415mg
      9%

    Ingredients

    olive oil
    1 tbsp

    no-salt-added garbanzo beans (drained)
    1 (15-oz) can

    curry powder
    1 tsp

    ground ginger
    1/2 tsp

    black pepper
    1/4 tsp

    fresh baby spinach
    1 (5-oz) package

    salt
    1/4 tsp

  • Grilled Honey-Lime Chicken

    Grilled Honey-Lime Chicken

    How to Make Grilled Honey-Lime Chicken

    This is simple, grilled chicken gets a tangy and slightly sweet flavor from a honey-lime marinade. Pair with a vegetable that you can throw on the grill with it, like this simple Grilled Sesame Asparagus. If you don’t want to grill, you could cook the chicken on your stovetop or bake it in the oven. Make a double batch and save the leftovers to add to a wrap or salad for lunch the next day.


    1 hr prep time


    20 min cook time


    4servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together the lime juice, garlic, olive oil, honey, onions, cilantro, and salt.

    2. Put the chicken breasts in a large resealable plastic bag. Add the marinade to the bag and lay it flat in the refrigerator for at least 1 hour. Note: The longer the chicken is left to marinate, the more flavorful it will become.

    3. Remove the chicken from the bag and discard the marinade. Cook on the grill or stovetop for 5-8 minutes on each side, until it reaches an internal temperature of 165 degrees F.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Grilling
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g
      • Added Sugars
        4g

        8%

    • Protein
      26g

    • Potassium
      16mg
      <1%

    Ingredients

    lime juice
    1/3 cup

    garlic (chopped)
    2 clove

    olive oil
    1 tbsp

    honey
    1 tbsp

    chopped green onions
    1/4 cup

    chopped fresh cilantro
    1/2 cup

    salt
    1/4 tsp

    boneless, skinless chicken breasts
    1 lbs

  • Easy Egg Muffins

    Easy Egg Muffins

    How to Make Easy Egg Muffins

    These low-carb egg “muffins” are a simple breakfast, great for meal prepping. They store well in the in the fridge for up to a week, or you can freeze them and store for up to three months. This version call for frozen spinach, but you could use 1 cup of any fresh or frozen vegetables that you have on hand. You can eat these muffins as is, or get creative: make a sandwich with toast or a whole-wheat english muffin; cut in half and make a breakfast burrito with some other favorite fillings; or serve on top of a bed of lettuce for a low-carb, veggie-packed breakfast or lunch.


    10 min prep time


    25 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.

    2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.

    3. In a medium bowl, whisk together the eggs, egg whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.

    4. Place in the oven and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.

    5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week, or freeze and store in a freezer bag for up to 3 months.

    6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Comfort Food
    American
    Easy Pantry Recipes
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      106mg
      2%

    Ingredients

    nonstick cooking spray
    1 whole

    frozen spinach (thawed and moisture squeezed out)
    1 cup

    eggs (6 eggs plus 4 egg whites)
    10 whole

    Plain Nonfat Greek yogurt
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    Parmesan cheese (grated)
    1/4 cup

  • Canned Protein Burger

    Canned Protein Burger

    How to Make Canned Protein Burger

    You don’t need fresh ground meat to make a delicious burger. With this budget-friendly option, you can use any canned meat such as tuna, salmon, or chicken. You could serve this like a traditional burger on a whole-wheat but with cheese, lettuce, and tomato. Or, for a low carb option, serve in a lettuce wrap topped with salsa and avocado. You could also chop up the patties and use them as a filling for a taco or burrito. The patties also freeze well, so you can make a bunch and save for a super quick dinner or lunch.


    6servings


    1 patty

    Print Recipe >

    Step-By-Step Instructions:

    1. Store in an airtight container in the refrigerator for up to 1 week or wrap individually in freezer bags or containers and freeze up to 3 months (freeze cooked burgers only, do not freeze the raw burgers).
    2. Add olive oil to a non-stick skillet over medium heat. Fry burgers on each side for 3-4 minutes. Work in batches if your pan is not big enough to hold all 8 burgers.
    3. In a bowl, mix together the canned protein, breadcrumbs, lite mayonnaise, onion, bell pepper, egg, salt and pepper until combined. Form the mixture into 6 patties.
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 patty


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      140mg
      3%

    Ingredients

    olive oil
    1 tbsp

    black pepper
    1/2 tsp

    salt
    1/2 tsp

    egg
    1

    minced bell pepper
    1/4 cup

    minced onion
    1/4 cup

    light mayonnaise
    1/4 cup

    whole grain bread crumbs
    1/2 cup

    canned protein such as tuna, salmon, or chicken
    2 (6-oz) cans (12 oz total)

  • Herby Bean Dip

    Herby Bean Dip

    How to Make Herby Bean Dip

    Who wants a snack? This inexpensive little dish takes just a few ingredients and is ready to go in minutes. It’s also packed with protein and low in fat, which makes it a great and heart-healthy snack for people with diabetes. The fresh herbs really help this dish shine, but they’re not necessary. Dried herbs, or even celery leaves or the green part of scallions (green onions), make a perfect substitute. In fact, this is a great way to use them so they don’t go to waste!


    5 min prep time


    0 min cook time


    10servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Serve with cut up raw vegetables, whole grain tortilla chips or crackers, or use as a sandwich or wrap filling.
    2. Add all ingredients to a bowl and mash with a fork or potato masher to combine.
    Veggie Rich
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Latin American
    Kid Friendly
    Vegetarian
    Snacks
    Quick & Easy
    No Cook
    Lunch
    Easy Pantry Recipes
    Budget Friendly
    Appetizers
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    Nutrition facts

    10 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      2g

    • Potassium
      120mg
      3%

    Ingredients

    ground black pepper
    1/4 tsp

    fresh herbs (any combination of parsley, chives, basil, dill or mint, see Chef Tip) (chopped)
    1/4 cup

    garlic (minced)
    1 clove

    water
    1/4 cup

    low sodium canned beans (such as pinto, cannellini or great northern beans) (drained and rinsed)
    1 1/2 cup