The Super Diabetes Site

Tag: foodie

  • Red Onion Green Beans

    Red Onion Green Beans

    How to Make Red Onion Green Beans


    15 min prep time


    30 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 6-quart pot of water, filled 2/3 full, to boiling. Add the salt. Add the green beans and turn off the heat. Let the green beans stand in the water for 3 to 4 minutes. Drain. Plunge the green beans into a bowl of ice water. Drain the beans; set aside.
    2. In a large skillet, heat the butter and oil over medium heat. Add the onions and cook, stirring occasionally, for 20 to 25 minutes, until very soft. Lower the heat if the onions begin to brown too quickly.
    3. Add the thyme and green beans to the onions and heat through, using tongs to gently turn the vegetables. To serve, place the onion–green bean mixture on a platter and top with the almonds and lemon zest.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mediterranean
    Foodie
    Lunch
    Dinner
    Sides
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      220mg
      5%

    Ingredients

    lemon
    1

    sliced almonds
    1/2 cup

    fresh thyme (finely minced)
    1 tbsp

    red onion (halved, peeled, and sliced 1/2 inch thick)
    2

    olive oil
    2 tbsp

    buttery spread
    5 tsp

    water
    1

    fresh green beans (trimmed)
    2 lbs

    sea salt
    1/2 tsp

  • Pumpkin-Vanilla Pudding

    Pumpkin-Vanilla Pudding

    How to Make Pumpkin-Vanilla Pudding


    1 hr, 10 min prep time


    7 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.
    2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
    3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
    4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Foodie
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    low-calorie sugar substitute
    1/4 cup

    Cornstarch
    2 tbsp

    1% milk
    1 3/4 cup

    eggs
    2

    canned pumpkin
    8 oz

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    ground nutmeg
    1/8 tsp

    vanilla bean
    1

    pecans
    1/4 cup

    whipped topping
    1

  • Pumpkin Bisque

    Pumpkin Bisque

    How to Make Pumpkin Bisque


    10 min prep time


    40 min cook time


    6servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft. Add the garlic, curry powder, coriander, cayenne, salt, and pepper and sauté for 1 minute.
    2. Add the broth and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes.
    3. Add the pumpkin and simmer for 10 minutes. Using an immersion blender, process the soup until smooth. Or carefully add the hot soup (in batches) to a blender and process until smooth; return the soup to the pot.
    4. Add the half-and-half and sugar-stevia sweetener and simmer on low for 2 minutes. Ladle into individual serving bowls. Garnish each bowl with generous pinches of pumpkin seeds and chives.
    French
    Foodie
    Holidays & Entertaining
    Lunch
    Soup
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    Nutrition facts

    6 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      400mg
      9%

    Ingredients

    fresh chives (minced)
    1/4 cup

    pumpkin seeds
    1/4 cup

    fat-free half-and-half
    1 cup

    canned pumpkin
    15 oz

    low sodium chicken broth
    3 cup

    salt
    1/4 tsp

    cayenne pepper
    1/4 tsp

    ground coriander
    1/2 tsp

    curry powder
    1 tsp

    garlic (minced)
    2 clove

    onion(s) (minced)
    1

    olive oil
    1 tbsp

    low-calorie sugar substitute
    1 tsp

    black pepper (freshly ground preferred)
    1/4 tsp

  • Pizza Dough

    Pizza Dough

    How to Make Pizza Dough

    Chef’s Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.

     


    2 hr and 5 min prep time


    12servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.

    2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.

    3. Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.

    4. Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.

    5. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    12 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        0g

    • Protein
      4g

    • Potassium
      90mg
      2%

    Ingredients

    olive oil
    1 tsp

    water
    1 cup

    salt
    1 tsp

    active dry yeast
    1 packet

    whole wheat flour
    1 1/2 cup

    all-purpose flour
    1 1/2 cup

  • Mojito Sweeties Mash

    Mojito Sweeties Mash

    How to Make Mojito Sweeties Mash

    Mint and lime juice give these mashed sweet potatoes some mojito flair! For a complete, balanced meal, pair with a simple protein, like this Balsamic-Glazed Salmon, and fill the rest of your plate with a non-starchy vegetable.


    10 min prep time


    35 min cook time


    4servings


    About 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Put the whole sweet potatoes in a large saucepan and add enough cold water to cover. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 30–35 minutes. Drain the potatoes and rinse under cold water until they’re easy to handle.
    2. Meanwhile, warm the oil in a small saucepan over high heat until warm, about 1 minute. (Or microwave the oil in a microwavable bowl on high until the oil is warm, about 30 seconds.) Add the mint leaves and crush with the handle of a wooden spoon or a pestle. Set aside.
    3. Peel the sweet potatoes and return them to the saucepan. Add the mint mixture, lime juice, salt, and pepper. Mash the potatoes with a potato masher until smooth and creamy. Transfer the potatoes to a serving bowl, garnish with the mint sprigs, and serve hot.
    Caribbean
    Comfort Food
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      About 1/2 cup


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      157mg

      7%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    chopped fresh mint
    2 tbsp

    lime juice
    2 tbsp

    salt
    1/4 tsp

    sweet potatoes (unpeeled)
    2 large (about 1 1/2 lbs)

    black pepper
    1/4 tsp

  • Mixed Greens and Cranberry Salad

    Mixed Greens and Cranberry Salad

    How to Make Mixed Greens and Cranberry Salad


    15 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the 1 cup of cranberries to a food processor and pulse a few times to coarsely chop, or chop by hand. In a bowl, toss the cranberries with the sugar-stevia sweetener.
    2. Peel and section the oranges. Add the oranges and celery to the cranberries and gently toss; set aside.
    3. For the dressing: In a small bowl, whisk together the lemon juice, ginger, honey, and mustard. Slowly add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
    4. Toss the mixed greens with 3/4 of the dressing. Add the greens to a shallow platter. Top the greens with the cranberry-orange mixture, red onions, and, if desired, whole cranberries as a garnish. Drizzle with the remaining dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
    Salads
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      1g

    • Potassium
      205mg
      4%

    Ingredients

    red onion (very thinly sliced)
    1/4 cup

    mixed greens
    5 cup

    black pepper
    1/4 tsp

    sea salt
    1/4 tsp

    olive oil
    1/4 cup

    Dijon Mustard
    1/2 tsp

    honey
    1 tsp

    fresh ginger (finely grated)
    1 tsp

    lemon juice
    2 tbsp

    celery (thinly sliced)
    2

    orange
    2

    stevia
    1 tbsp

    fresh cranberries (plus more for garnish)
    1 cup

  • Maple Apples

    Maple Apples

    How to Make Maple Apples

    Sautéing apples caramelizes their natural sugars creating a rich, sweet flavor. These apples are tossed in a low sugar syrup made from apple cider and sugar-free maple syrup for a delicious, diabetes-friendly dessert. Or, serve over plain Greek yogurt for a sweet but filling breakfast.


    7 min prep time


    14 min cook time


    4servings


    1/2 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Toss the apple slices with the lemon juice.
    2. In a large skillet, heat the oil over medium heat. Add the apples and sauté for 3 minutes. Reduce the heat to low, cover, and simmer for about 6 to 7 minutes, stirring occasionally. Remove the apples from the pan and set aside.
    3. In the same skillet add all the remaining ingredients except the almonds. Bring to a boil and cook over medium-high heat until syrupy, scraping up any bits of apple remaining in the pan. Add back the apples and sprinkle with the sliced almonds.
    Low Sodium
    Kid Friendly
    Comfort Food
    Quick & Easy
    Foodie
    Dessert
    Breakfast and Brunch
    Vegetarian
    Snacks
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 apple


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      1g

    Ingredients

    Granny Smith or other tart apple (unpeeled and sliced into 1/2-inch wedges)
    2

    lemon juice
    1 tbsp

    canola oil
    1 tsp

    apple cider
    1/4 cup

    sugar-free maple-type syrup
    1 tbsp

    ground cloves
    1/4 tsp

    ground cinnamon
    1/4 tsp

    slivered almonds (toasted)
    1 tbsp

  • Ingrid Hoffmann’s Veracruz-Style Red Snapper

    Ingrid Hoffmann’s Veracruz-Style Red Snapper

    How to Make Ingrid Hoffmann’s Veracruz-Style Red Snapper

    Celebrity chef and author Ingrid Hoffmann welcomes you to her vibrant kitchen. The star of the Food Network’s “Simply Delicioso” and Telefutura/Univision’s “Delicioso” shares one of her favorite ways to prepare fish.


    30 to 33 min cook time


    4servings


    1 fillet plus 3/4 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Spray a 9×13-inch baking dish with cooking spray.
    2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, until the onion is tender. Add the tomatoes, parsley, raisins, oregano, capers, bay leaves, jalapeño, salt and olives; bring to boiling. Reduce the heat and simmer, stirring frequently, for about 10 minutes, until the flavors are blended and the sauce begins to bubble and thicken slightly.
    3. Spread half of the sauce evenly on the bottom of the prepared baking dish. Place the fish fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, for 12 to 15 minutes, until the sauce is bubbly and the fish is opaque in the center. Remove and discard bay leaves before serving.
    Fiber Focused
    Latin American
    Mexican/Southwestern
    Seafood
    Dinner
    Foodie
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet plus 3/4 cup sauce


    • Amount per serving



      Calories





      315

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      37g

    • Potassium
      1405mg
      30%

    Ingredients

    green olives (pitted and chopped)
    1/3 cup

    salt
    1/8 tsp

    jalapeño pepper (unseeded and finely chopped)
    1

    bay leaves
    3

    capers
    1 tbsp

    fresh oregano (finely chopped)
    1 tbsp

    golden raisins
    2 tbsp

    fresh parsley (finely chopped)
    3 tbsp

    diced tomatoes
    28 oz

    garlic (minced)
    3 clove

    white onion (finely chopped)
    1/2

    corn oil
    2 tbsp

    nonstick cooking spray
    1

    red snapper (divided into 4 6-oz portions)
    2 lbs

  • Holiday Pumpkin Pie With Maple-Ginger Crust

    Holiday Pumpkin Pie With Maple-Ginger Crust

    How to Make Holiday Pumpkin Pie With Maple-Ginger Crust

    Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus it gets a nutritional boost from pumpkin puree which is rich in vitamin A. For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.


    15 min prep time


    55 min cook time


    8servings


    1/8 of pie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425ºF.
    2. Make the crust: in a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger, and 1/2 tsp of the ground ginger. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
    3. In a small bowl, mix together the Splenda, cinnamon, the other 1/2 tsp of ground ginger, cloves, and salt.
    4. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
    5. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 Tbsp. of the evaporated milk. Add the corn starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
    6. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
    7. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top each slice with 1 tbsp whipped topping right before serving.
    Low Sodium
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 of pie


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        11g

    • Protein
      2g

    Ingredients

    graham cracker crumbs (about 24 cracker squares)
    1 1/2 cup

    maple syrup
    3 tbsp

    canola oil
    1 tsp

    egg white (lightly beaten)
    1

    finely minced crystallized ginger
    1 tsp

    ground ginger (divided use)
    1 tsp

    low calorie sugar substitute
    1/2 cup

    ground cinnamon
    2 tsp

    ground cloves
    1/4 tsp

    salt
    1/4 tsp

    eggs
    2

    vanilla extract
    1 tsp

    pumpkin puree (not pumpkin pie filling)
    1 (15-oz) can

    Cornstarch
    1 tsp

    evaporated skim milk
    1 (12-oz) can

    light whipped topping
    1/2 cup

  • Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    How to Make Grilled Romaine Hearts With Champagne-Mustard Vinaigrette


    5 min prep time


    3 min cook time


    4servings


    1/2 romaine heart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill to medium. Coat the grill rack with cooking spray.
    2. Slice each romaine heart in half lengthwise, keeping the root end intact.
    3. In a small bowl, whisk the vinegar, mustard, and garlic. In a thin stream, slowly add the olive oil, and whisk until the dressing is emulsified. Stir in the salt and black pepper.
    4. Add the romaine hearts to the grill, cut side down. Brush some of the vinaigrette over the romaine hearts. Grill, uncovered, for about 2 minutes. Using tongs, carefully turn the romaine hearts and brush with the remaining dressing; grill for 1 minute. Remove the romaine hearts from the grill and place on a plate to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Grilling
    Vegetarian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 romaine heart


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      185mg
      4%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    2 tbsp

    garlic (finely minced)
    1 clove

    Dijon Mustard
    1 tsp

    white balsamic or champagne vinegar
    1 1/2 tbsp

    romaine lettuce
    2 bunch

    nonstick cooking spray
    1