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Tag: ckd non-dialysis

  • Almond Cranberry Celery Logs

    Almond Cranberry Celery Logs

    How to Make Almond Cranberry Celery Logs

    A new twist on the childhood snack, “ants on a log”—this grown-up version is made with cream cheese, dried cranberries, and almonds. We used mixed berry whipped cream cheese, but plain would also work. Whipped cream cheese is lower in fat and calories and easier to spread thanks to whipping process. Experiment with different dried fruit and nuts to find your favorite!


    10 min prep time


    4servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with 1 tbsp cream cheese, then cut each stalk into 3 equal pieces. Top each piece with 1 almond and 2 dried cranberries. Serve immediately, or cover and refrigerate until ready to serve.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    No Cook
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      2g

    • Potassium
      138mg
      3%

    Ingredients

    celery (washed and trimmed)
    4 stalks

    mixed berry whipped cream cheese
    4 tbsp

    dried cranberries
    24 whole

    unsalted almonds
    12 whole

  • Microwave Egg and Veggie Jars

    Microwave Egg and Veggie Jars

    How to Make Microwave Egg and Veggie Jars

    These make-ahead, low carb breakfast jars are perfect for a quick, on-the-go breakfast. Store in the fridge or the freezer, and just add two eggs to the jar before microwaving. You could use any combination of vegetables—try others like asparagus, green onion, kale, zucchini. You could even use frozen or canned vegetables (look for low sodium).
     


    15 min prep time


    2 min cook time


    4servings


    1 jar

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the turkey sausage in a small skillet until browned. Chop into crumbles while cooking.

    2. Toss the dice bell pepper, onion, broccoli, and mushrooms together in a small bowl.

    3. Prepare the jars by spraying the insides with cooking spray. Add 1/4 cup sausage, 1 tablespoon cheese, 1/4 cup diced vegetables mixture and 2 to 3 jalapeno pepper slices (if using) to each jar.

    4. Cover and store the jars for up to 4 days in the refrigerator, on in the freezer for up to 3 months. If storing in the freezer, transfer the frozen jars to the fridge the night before you plan to eat them to thaw.

    5. When ready to eat, add 2 eggs to the jar and stir well (or seal the jar and shake). Microwave for 30 seconds and stir. Repeat until eggs are set (it may take 1-1/2 to 2 minutes depending on your microwave).

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Quick & Easy
    Cooking for 1 or 2
    Budget Friendly
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 jar


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        5.5g

        28%

    • Cholesterol
      430mg

      143%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      20g

    • Potassium
      285mg
      6%

    Ingredients

    turkey sausage
    8 oz

    diced
    1/4 cup

    onion(s) (diced)
    1/4 cup

    broccoli (chopped)
    1/4 cup

    white (button) mushrooms (diced)
    1/4 cup

    cheddar cheese (shredded)
    4 tbsp

    jalapeño pepper (sliced, optional)
    1 whole

    eggs
    8 large

  • Orange and Apple Bars

    Orange and Apple Bars

    How to Make Orange and Apple Bars

    These bars, with their thin layer of tasty apple
    butter, are a delightful snack or dessert. The crust is made with heart-healthy oats to boost the fiber.


    20 min prep time


    35 min cook time


    24servings


    1 bar

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F. Lightly spray an
      8-inch square baking dish with cooking spray.
    2. In a medium bowl, stir together the oatmeal,
      flour, sugar, cardamom, nutmeg, and baking soda.
    3. In a small bowl, using a fork, lightly beat the
      egg whites. Stir in the oil and 2 tbsp fresh orange juice.
    4. Add the egg white mixture to the oatmeal
      mixture, stirring until the combined mixture holds
      together. Press three-fourths of the mixture into the
      baking dish.
    5. In a medium bowl, whisk together the fruit butter
      and 2 tsp of the orange zest. Using a rubber scraper, spread
      the fruit butter mixture over the oatmeal mixture.
      Sprinkle with the remaining oatmeal mixture.
    6. Bake for 30–35 minutes, or until the top is
      golden brown. Transfer the dish to a cooling rack
      and let cool completely, then cut into 24 equal bars.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Dessert
    Vegetarian
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    Nutrition facts

    24 Servings



    • Serving Size

      1 bar


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      1g

    • Potassium
      40mg
      <1%

    Ingredients

    nonstick cooking spray
    1

    old-fashioned oats
    1 cup

    whole-wheat flour
    1 cup

    sugar
    1/4 cup

    ground cardamom
    1/2 tsp

    ground nutmeg
    1/4 tsp

    baking soda
    1/4 tsp

    egg whites
    2

    canola oil
    3 tbsp

    orange (zested and juiced)
    1

    apple butter
    1 1/2 cup

  • Fresh Vegetable Summer Rolls

    Fresh Vegetable Summer Rolls

    How to Make Fresh Vegetable Summer Rolls

    Fresh summer rolls are easy to make. Here, tofu
    replaces the Vietnamese shrimp filling for a
    vegetarian version of the classic and popular dish.
    Enjoy a small amount of low-sodium peanut or chili
    sauce for dipping, if desired.


    25 min prep time


    12servings


    1 roll

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a flat round cake pan with water. Place a
      clean, smooth (not fuzzy) kitchen towel on your work
      surface. Arrange the lettuce, tofu, carrots, cucumber,
      sprouts, and mint into individual piles on a plate.
    2. Put 1 rice paper in the water. Soak until pliable.
      Place the rice paper on top of the kitchen towel. Blot
      dry. The paper should be sticky, not slippery. Stack
      the ingredients as follows, one on top of the other on
      the side of the paper closest to you: 1 lettuce leaf,
      1 piece of tofu, some carrot, cucumber, sprouts, and
      2 mint leaves, one beside the other.
    3. Fold the side of the paper that is farthest from
      you over the filling tightly. Be careful not to tear it.
      Fold in the sides, and roll all the way to the end.
      Repeat this step with the remaining ingredients.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Asian
    Vegetarian
    Vegan
    No Cook
    Lunch
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Appetizers
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    Nutrition facts

    12 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      155mg
      3%

    Ingredients

    bibb or boston lettuce
    12 leaves

    extra firm tofu (drained and cut lengthwise into 12 1/2-inch-thick planks)
    1 lbs

    large carrot (peeled and cut into 2-inch-long matchsticks)
    1

    English or hothouse cucumber (peeled, seeded, and cut into 2-inch-long matchsticks)
    1/2

    mung bean or clover sprouts (blanched)
    2 cup

    fresh mint
    24 leaves

  • Crustless Asparagus and Tomato Quiche

    Crustless Asparagus and Tomato Quiche

    How to Make Crustless Asparagus and Tomato Quiche

    With no crust needed, this quiche is so simple to prepare. Sweet grape tomatoes help create a nice balance of flavors and textures and add a striking color contrast with the bright green asparagus. Perfect for breakfast on its own, or serve it for lunch or dinner with a salad of mixed greens or a cup of Tomato Basil Bisque.


    10 min prep time


    40 min cook time


    4servings


    1/4 quiche

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F. Lightly spray a
      9-inch glass pie pan with cooking spray.
    2. In a medium nonstick skillet, heat the oil over
      medium heat, swirling to coat the bottom. Cook the
      asparagus and green onions for 4–5 minutes, or
      until soft. Arrange the asparagus mixture and the
      tomatoes in the pie pan.
    3. In a medium bowl, whisk together the remaining
      ingredients except the cheese. Pour the mixture over
      the vegetables. Sprinkle with the cheese.
    4. Bake for 30–35 minutes, or until a knife inserted
      in the center comes out clean. Let the quiche cool for
      about 10 minutes before slicing into 4 equal slices.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Breakfast and Brunch
    Main Dish
    Quick & Easy
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 quiche


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      15g

    • Potassium
      500mg
      11%

    Ingredients

    nonstick cooking spray
    1

    asparagus (trimmed and cut diagonally into 2-inch pieces)
    10 oz

    green onions (chopped)
    4

    grape or cherry tomatoes (halved)
    12

    skim milk
    1 cup

    eggs
    4

    egg whites
    4

    Dijon Mustard
    2 tsp

    fresh thyme (or 1/2 tsp dried thyme)
    1 1/2 tsp

    black pepper
    1/4 tsp

    cheddar cheese (shredded, reduced-fat)
    1/2 cup

  • Baby Kale and Quinoa Salad

    Baby Kale and Quinoa Salad

    How to Make Baby Kale and Quinoa Salad

    This protein-packed salad is perfect for a meatless Monday. Quinoa is considered a complete protein, containing all nine essential amino acids needed by our bodies. Add to that a good serving of kale, apple, and cheese and you’ve got a complete meal!
    Receta en Español aquí.


    15 min prep time


    20 min cook time


    4servings


    1 1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a medium saucepan. Add the quinoa and cook until
      most of the liquid is absorbed. Loosely cover, reduce the heat to low, and cook
      until the quinoa is fully cooked, about 20 minutes. Rinse under cold running
      water; drain and transfer to a large bowl.
    2. Add the kale, apple, onion, cheese, and pumpkin seeds.
    3. Whisk together the vinegar, oil, and salt in a small bowl. Add the dressing to
      the quinoa mixture and toss until well mixed.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Latin American
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Salads
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cup


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      9mg

      3%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      440mg
      9%

    Ingredients

    water
    2 cup

    uncooked quinoa
    1 cup

    baby kale
    3 cups (about 3 oz)

    chopped gala apple
    1 cup

    small red onion (finely chopped)
    1/2

    reduced-fat crumbled feta cheese
    1/4 cup

    pumpkin seeds
    2 tbsp

    white balsamic vinegar
    2 tbsp

    olive oil
    1 tbsp

    salt
    1/2 tsp

  • Oven-Baked Maduros (Sweet Plantains)

    Oven-Baked Maduros (Sweet Plantains)

    How to Make Oven-Baked Maduros (Sweet Plantains)

    This might not look like much of a recipe, but fried sweet plantains are a staple side dish in most Latin countries.
    Typically lunch consists of rice, steak, and beans plus a side of maduros. Baking
    them is much easier than frying and it brings out all their natural sugars. The secret here is to use super-ripe plantains.
    Plantains are one of the better carbs you can consume, because they’re filled with potassium, they can help regulate
    digestion and boost the immune system, and much more. So go ahead and enjoy them in moderation.


    10 min prep time


    18 min cook time


    6servings


    about 4 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400ºF. Line a small baking pan with foil. Spray the foil with
      nonstick spray.
    2. Place the plantains slices in one layer on the baking pan and spray the tops with
      nonstick spray. Bake until softened, about 12 minutes.
    3. Turn the slices, spray with nonstick spray, and bake until the plantains are
      tender, about 6 minutes longer.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Latin American
    Snacks
    Sides
    Quick & Easy
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      about 4 slices


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      0g

    • Potassium
      230mg
      5%

    Ingredients

    nonstick cooking spray
    1

    very ripe plantains (black skin) (peeled and cut diagonally into 1/2-inch thick slices)
    2 (about 1 lb total)

  • 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