The Super Diabetes Site

Tag: ckd non-dialysis

  • Herbed Soft Scrambled Eggs on Toast

    Herbed Soft Scrambled Eggs on Toast

    How to Make Herbed Soft Scrambled Eggs on Toast

    Fresh herbs turn ordinary scrambled eggs into something special! Use whatever herbs you have on hand, or try any of these dynamic duos: parsley and mint, dill and chives, parsley and tarragon, or mint and basil. 

    For the fluffiest scrambled eggs, try gently folding rather than continuously stirring them. All you’ll do is slowly scrape up beaten eggs as they cook using a flexible silicone spatula, one row at a time, while folding (gently flopping!) the cooked egg portion on top of the runnier portion. Continue just until there’s no more runniness.
     


    7 min prep time


    5 min cook time


    2servings


    1 topped toast

    Print Recipe >

    Step-By-Step Instructions:

    1. Toast the bread in a toaster or toaster oven to desired doneness.
    2. While the bread is toasting, prepare the eggs: fully heat the oil in a medium stick-resistant skillet over medium-low heat. Pour the eggs into the hot skillet and cook while gently stirring (or folding) the mixture until the eggs are no longer runny, yet are still moist, about 1 1/2–2 minutes. Remove the skillet from the heat, sprinkle with the salt, and gently stir (or fold) in the herbs.
    3. Transfer the toasts to plates. Top each toast with half the herbed eggs. If desired, sprinkle with freshly ground black pepper to taste. Serve.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Quick & Easy
    Cooking for 1 or 2
    Budget Friendly
    Breakfast and Brunch
    Easy Pantry Recipes
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      1 topped toast


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        0g

    • Protein
      11g

    • Potassium
      190mg
      4%

    Ingredients

    sprouted whole-grain or whole-wheat bread
    2 slices

    olive oil
    1 tsp

    eggs
    2

    salt
    1/8 tsp

    loosely packed chopped fresh herbs
    1/4 cup

  • Thanksgiving Winter Salad with Champagne Vinaigrette

    Thanksgiving Winter Salad with Champagne Vinaigrette

    How to Make Thanksgiving Winter Salad with Champagne Vinaigrette

    Brighten up your holiday feast with this colorful salad! Blue cheese, pomegranates, and hazelnuts add interesting flavor and crunch to this seasonal salad, making it deliciously easy to add more vegetables to your holiday plate.

    This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 6 servings and can be found here.


    10 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the champagne vinegar, lemon juice, honey, salt, pepper, chives, and oil until well combine. Or, add ingredients to a jar with a tight fitting lid and shake until combined.
    2. In a large serving bowl, combine the salad greens, blue cheese, pomegranate seeds, and hazelnuts. Toss with the dressing just before serving, or serve with dressing on the side.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Dinner
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    champagne vinegar
    3 tbsp

    lemon juice
    2 tbsp

    honey
    1 1/2 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh minced chives
    3 tsp

    walnut or olive oil
    1/3 cup

    salad greens
    10 cup

    crumbled blue cheese
    3 tbsp plus 1 tsp

    pomegranate seeds
    1/3 cup

    chopped hazelnuts
    2 tbsp

  • Thanksgiving Green Beans with Cranberries and Hazelnuts

    Thanksgiving Green Beans with Cranberries and Hazelnuts

    How to Make Thanksgiving Green Beans with Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole. If you can’t find hazelnuts, sliced almonds, walnuts, or pecans work just as well.

    This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 16 servings and can be found here.


    10 min prep time


    3 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the oil, nuts, cranberries, salt and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    2. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegetarian
    Vegan
    Sides
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    fresh green beans (trimmed)
    1 1/4 lbs

    olive oil
    2 tsp

    chopped hazelnuts
    2 1/2 tbsp

    dried cranberries
    2 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    zest of 1 lemon
    1

  • Parmesan Mashed Cauliflower

    Parmesan Mashed Cauliflower

    How to Make Parmesan Mashed Cauliflower

    Trade out mashed potatoes for this low-carb copycat! Cauliflower easily replaces potatoes in this flavorful side dish.

     


    10 min prep time


    8 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Wash the cauliflower and cut it into florets.
    2. Place the cauliflower florets in a microwave-safe dish and microwave for about 8 minutes, until the cauliflower is soft. Stir halfway through the cooking time.
    3. Place the cauliflower, yogurt, cheese, garlic powder, and pepper in a food processor or blender and blend until smooth,
    4. Top with the onions and serve.
    Low Carb
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Vegetarian
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      2mg

      <1%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      6g

    • Potassium
      240mg
      5%

    Ingredients

    cauliflower
    1 medium head

    Plain Nonfat Greek yogurt
    6 tbsp

    freshly grated Parmesan cheese
    1/4 cup

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    chopped green onions
    1 tbsp

  • Ricotta and Blackberry Jam Crostini

    Ricotta and Blackberry Jam Crostini

    How to Make Ricotta and Blackberry Jam Crostini

    Need something fancyish? This crostini recipe will become your go-to hors d’oeuvre pick. It does double duty as a stress-free afterwork or after-school snack, too. To make it, you don’t actually need an entire footlong baguette here; the recipe works surprisingly well with slices from a standard hoagie or submarine roll—as long as it’s not already split. 

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    8 min prep time


    5 min cook time


    6servings


    2 crostini

    Print Recipe >

    Step-By-Step Instructions:

    1. Using a bread knife, trim off the rounded ends of the roll. Cut the roll into 12 slices, about 1/2 inch thick each. Toast the bread slices in a toaster until golden brown.
    2. Top each slice with 1 Tbsp of the ricotta cheese, then 1 tsp of the jam. Evenly top with the blackberries, then sprinkle with the salt. Arrange on a platter and serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Vegetarian
    Quick & Easy
    Lunch
    Breakfast and Brunch
    Appetizers
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2 crostini


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      10mg

      3%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      5g

    • Potassium
      125mg
      3%

    Ingredients

    whole grain hoagie or submarine roll
    1 (4-oz)

    part-skim ricotta cheese
    3/4 cup

    fruit-sweetened blackberry jam
    1/4 cup

    fresh or thawed frozen blackberries
    3/4 cup

    sea salt
    1/8 tsp

  • Pumpkin Hummus

    Pumpkin Hummus

    How to Make Pumpkin Hummus

    Add some fall flair to traditional hummus! Pair this tasty hummus with fresh veggies or pita chips, or enjoy it on toast for a quick snack.

     


    10 min prep time


    7servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all of the ingredients except the pumpkin seeds to a food processor or blender and blend until smooth.
    2. Garnish with a sprinkling of pumpkin seeds, if desired. Serve with pita chips or fresh vegetables, such as celery, sugar snap peas, or carrots.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Mediterranean
    Appetizers
    Foodie
    Lunch
    Quick & Easy
    Sides
    Snacks
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    7 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed)
    1 (15-oz) can

    canned pumpkin
    1/2 cup

    tahini
    2 tbsp

    olive oil
    1 tbsp

    lemon juice
    1 tbsp

    garlic
    2 clove

    smoked paprika
    1/4 tsp

    freshly ground black pepper
    to taste

    pumpkin seeds (optional)
    1 tsp

  • Instant Pot Almond-Toffee Topped Pears

    Instant Pot Almond-Toffee Topped Pears

    How to Make Instant Pot Almond-Toffee Topped Pears

    Toast, poach, and simmer—everything you need to do to make this tasty dessert you can do in the Instant Pot! Sugar-free candies are used to create a rich toffee sauce to top these cinnamon poached pears. It may look fancy, but this dessert comes together in under 20 minutes.

    Find this recipe and more in The Instant Pot Diabetes Cookbook

    Find more diabetes-friendly Instant Pot recipes here.

     


    15 min prep time


    11 min cook time


    4servings


    1/2 pear

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Sauté button on the multicooker. When the pot is hot, add the almonds and cook for 4 minutes, stirring occasionally. Set aside to cool, then coarsely chop.
    2. In a small bowl, add the chopped almonds, crushed candies, and salt. Set aside.
    3. Place the water, juice, and cinnamon stick in the multicooker pot. Place the steamer basket in the pot and arrange the pears on top of it.
    4. Seal the lid, close the valve, and press the Cancel button. Select Manual and cook for 2 minutes. (If you prefer a very tender pear, cook an additional minute.) Use a quick pressure release.
    5. When the valve drops, carefully remove the lid. Remove the steamer basket and pears. Place the pears, cut side up, in four dessert bowls. Remove and discard the cinnamon stick.
    6. Press the Cancel button, then press the Sauté button. Bring the liquid in the pot to a boil. Boil for 3 minutes, or until the liquid is reduced to ¼ cup. Stir in the butter, vanilla extract, and almond-candy mixture. Cook for 30 seconds, or until the toffee has melted, stirring constantly.
    7. Working quickly, spoon about 4 tsp of the toffee sauce into the center of each pear half.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Vegetarian
    Quick & Easy
    One Pot
    Holidays & Entertaining
    Dessert
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/2 pear


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g

    • Protein
      2g

    • Potassium
      170mg
      4%

    Ingredients

    slivered almonds
    1/4 cup

    sugar-free caramel-flavored hard candies (such as Werther’s) (crushed)
    8

    salt
    1 pinch

    water
    3/4 cup

    apple juice
    1/4 cup

    cinnamon stick
    1

    firm pears (peeled, halved lengthwise, and cored)
    2

    light butter with canola oil
    1 tsp

    vanilla extract
    1/2 tsp

  • Air Fryer Spicy Green Beans

    Air Fryer Spicy Green Beans

    How to Make Air Fryer Spicy Green Beans

    Spice up your green beans with this air fried dish that can serve as a low-carb appetizer, snack, or side dish. Crispy panko and spicy chili paste add flavor and crunch. Cooking in the air fryer gives you the satisfying crunch of fried food, without all the added fat of deep frying.

    Click here for more air fryer recipes!

     

     


    10 min prep time


    10 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the green beans in a medium bowl and toss with the olive oil, chili garlic paste, panko bread crumbs, and salt.
    2. Place the green beans in the air fryer basket. Set the temperature to 400° F and air fry for 4 minutes. Shake the air fryer basket. Air fry for an additional 5 to 7 minutes. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Appetizers
    Sides
    Snacks
    Vegan
    Vegetarian
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      2g

    • Potassium
      115mg
      2%

    Ingredients

    fresh green beans (trimmed)
    12 oz

    olive oil
    1 tbsp

    Thai-style chili garlic paste
    1 tsp

    whole-wheat panko bread crumbs
    1 tbsp

    salt
    1/4 tsp

  • Penne with Eggplant-Tomato Sauce

    Penne with Eggplant-Tomato Sauce

    How to Make Penne with Eggplant-Tomato Sauce

    AKA Pasta Alla Norma, this is a traditional first course offered throughout Italy. Norma was the name of an opera by Bellini that was popular when poet, writer, and scholar Nino Martoglio was so impressed by the dish that he declared it a masterpiece, like the opera. This dish is so loved that other noteworthy acts are now referred to as “alla Norma,” meaning “successful” or “grandiose,” in some parts of Sicily. This is one of my family’s favorite dishes.


    5 min prep time


    40 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat broiler. Using a sharp knife, slice eggplant into 1/4-inch slices, and place on a baking sheet. Brush the eggplant with 2 Tbsp olive oil, then broil for 5–7 minutes per side until they are dark gold and cooked through. Set aside to cool. (This step can be done a day in advance.)

    2. Heat remaining olive oil in a large saucepan over medium heat. Add garlic and cook until it begins to release its aroma, but do not allow garlic to turn color.

    3. Pour in tomatoes, and stir. Add crushed red pepper, basil, salt, and freshly ground pepper. Cover, reduce heat to low, and simmer for 20 minutes.

    4. When eggplant is cool enough to handle, stack three slices together, and chop into dime-size pieces. Repeat until all eggplant is chopped.

    5. While sauce is still cooking, bring a gallon of water to a boil over high heat. Add pasta and cook until al dente.

    6. After sauce has cooked for 20 minutes, turn off heat, remove lid, and add eggplant pieces and cheese. Stir well. Cover, and simmer sauce over medium heat until pasta is done cooking (10–12 minutes).

    7. Drain pasta. Toss in sauce to coat. Serve hot garnished with chopped basil (if desired).

    Kidney-Friendly
    Fiber Focused
    CKD Dialysis
    CKD Non-Dialysis
    Mediterranean
    Italian
    Vegetarian
    Budget Friendly
    Dinner
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      760mg
      16%

    Ingredients

    large eggplants
    2 (about 2 lb total)

    olive oil (divided)
    1/4 cup

    garlic (minced)
    2 clove

    no-salt-added strained tomatoes or tomato puree
    1 (26-oz) box or can

    crushed red pepper flakes
    1 tsp

    fresh basil (roughly torn)
    6 sprig

    salt
    1/4 tsp

    black pepper
    to taste

    dried whole-wheat penne rigate, or gluten-free pasta
    3/4 lbs

    grated pecorino Romano cheese
    1/2 cup

  • Sicilian Olive Salad

    Sicilian Olive Salad

    How to Make Sicilian Olive Salad

    This cracked olive medley is a family favorite that is popular both in Calabria and Sicily. Sicilian Castelvetrano olives are becoming readily available in major supermarkets now, and if you have access to those, they are a great choice for this salad. Many Italian-American delis sell “Sicilian Colossal” olives, which also work well. You can toss a few tablespoons of this mixture into hot pasta in the winter, or chilled rice or quinoa in warner weather. It’s also a great way to dress up ordinary vegetables, seafood, and meat.
     

    This recipe comes from The Mediterranean Diabetes Cookbook. 

     


    5 min prep time


    16servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Place olives on a cutting board. Cover with a clean kitchen towel and smash them lightly with a meat hammer or the back of a skillet. (The objective is to slightly crush the olives.)
    2. Place olives in a bowl and stir together with remaining ingredients.
    3. Marinate salad for an hour at room temperature, or cover and chill in refrigerator for at least 1 day and up to 3 days. Bring salad to room temperature before serving.
    Low Carb
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Mediterranean
    Italian
    Snacks
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Appetizers
    pinterestfacebooktwittermail

    Nutrition facts

    16 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    large green olives (rinsed well, drained, and rubbed dry)
    1/2 lbs

    celery (diced)
    5 stalks

    carrots (peeled and diced)
    2

    small red onion (diced)
    1

    garlic
    3 clove

    dried oregano
    2 tsp

    black pepper
    1/2 tsp

    crushed red pepper flakes
    1/8 tsp

    extra-virgin olive oil
    1/4 cup