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Tag: ckd non-dialysis

  • Grilled Pork With Tomato, Artichoke, And Kale Salsa

    Grilled Pork With Tomato, Artichoke, And Kale Salsa

    How to Make Grilled Pork With Tomato, Artichoke, And Kale Salsa


    10 min prep time


    8 min cook time


    4servings


    3 ounces cooked pork and 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a grill or grill pan coated with cooking spray over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper and cook 4 minutes on each side or until slightly pink in center.
    2. Meanwhile, combine salsa ingredients in a medium bowl. Serve with pork.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Mediterranean
    Grilling
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked pork and 1/2 cup salsa


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      415mg

      18%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      19g

    • Potassium
      460mg
      10%

    Ingredients

    pork chops (boneless)
    4

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    tomato(es) (diced)
    1 cup

    canned, quartered artichoke hearts (chopped)
    1/3 cup

    fresh kale (finely chopped)
    1/2 cup

    red onion (finely chopped)
    1/4 cup

    dried oregano (or 1 tbsp fresh oregano)
    1 tsp

    Extra Virgin Olive Oil
    1 tbsp

    cider vinegar
    2 tsp

    salt
    1/4 tsp

  • Grilled Lime Chicken Fajitas

    Grilled Lime Chicken Fajitas

    How to Make Grilled Lime Chicken Fajitas

    Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.


    This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
     


    30 min prep time


    30 min cook time


    10servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the lime juice and zest, honey, cilantro, cumin, chili powder, garlic powder, and pepper. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.
    2. Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
    3. Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.
    4. Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 Tbsp. salsa.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Grilling
    Holidays & Entertaining
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        5g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    large lime (zested and juiced)
    1

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    cumin
    1/2 tsp

    chili powder
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    chicken tenderloins
    1 1/4 lbs

    large onion (sliced into strips)
    1

    green bell peppers (seeded and sliced into strips)
    2

    corn tortillas (or low-carb tortillas) (6-inch)
    10

    salsa
    10 tbsp

  • Green Vegetable Egg “Tortilla”

    Green Vegetable Egg “Tortilla”

    How to Make Green Vegetable Egg “Tortilla”

    Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop. The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy, diabetes-friendly breakfast like this one. Have a great day!

    This recipe from Sabores de Cuba, by Ronaldo Linares. To order directly from the American Diabetes Association, click here.


    10 min prep time


    15 min cook time


    4servings


    1/4 of the tortilla

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F.
    2. To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices.
    3. Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes.
    4. Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out.
    5. Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through.
    6. Remove from oven and let it rest on the stovetop for 1-2 minutes so eggs settle and don’t fall apart when serving. Enjoy!
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Mexican/Southwestern
    Latin American
    Caribbean
    Vegetarian
    Main Dish
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of the tortilla


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    green onion (finely sliced)
    2 stalks

    broccoli (finely sliced (about 1 cup))
    2

    roma (plum) tomatoes (washed and cubed)
    1/2 cup

    spinach (washed and thinly sliced)
    1 cup

    Kosher Salt
    1/2 tsp

    garlic powder
    1 tsp

    dried oregano (dried)
    1 tsp

    black pepper (cracked)
    1/4 tsp

    smoked paprika
    1/2 tsp

    eggs (whisked)
    4

    milk (fat-free)
    1/2 cup

  • 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

  • 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