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Tag: foodie

  • Apple Cider Honey Red Cabbage

    Apple Cider Honey Red Cabbage

    How to Make Apple Cider Honey Red Cabbage


    15 min prep time


    20 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, cook the bacon over medium-high heat until crisp. Remove the bacon from the skillet; set aside.
    2. Reduce the heat to medium, add the cabbage to the pan drippings, and sauté for 7 to 8 minutes. Add the salt, apple cider, vinegar, and honey. Lower the heat to medium-low and cook for 9 to 10 minutes, stirring occasionally. Crumble the bacon into bits. Top the cabbage with the bacon and serve warm.
    Low Carb
    Veggie Rich
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      180mg
      4%

    Ingredients

    bacon (lean)
    2 slice

    red cabbage (outer leaves removed, cored, and thinly sliced )
    1/2 head

    salt
    1/4 tsp

    apple cider
    3 tbsp

    Apple Cider Vinegar
    2 tbsp

    honey
    1 1/2 tsp

  • Everyday Herb Oil

    Everyday Herb Oil

    How to Make Everyday Herb Oil

    This herb infused olive oil makes a great base for a vinaigrette or a simple seasoning for fish, chicken, or vegetables. For this recipe, I use a combination of parsley, oregano, rosemary, and thyme, but you should feel free to experiment with whatever herbs you have on hand or growing in your herb garden.

    Find this recipe and more in our cookbook Whole Cooking and Nutrition!


    10 min prep time


    32servings


    1 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set it nearby.
    2. Add the parsley, oregano, rosemary, and thyme leaves to the boiling water. Blanch the herbs for 10-15 seconds, then immediately remove the herbs with a slotted spoon and transfer them to the ice water. After a few seconds, remove the herbs from the ice water with a slotted spoon and pat them dry with paper towels.
    3. In a blender or food processor, puree the blanched herbs with the olive oil.
    4. Pour the herb oil into a dark-colored glass bottle or jar with a tight-fitting lid, seal the container, and set in a cool, dark place (such as your pantry) to infuse for at least 5 days. After it has been fully infused, keep the oil in the refrigerator for up to 1-2 weeks. Or freeze the herb oil in ice cube trays for future use. (Note that each ice cube is 2 tablespoons of oil.)
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Sodium
    Low Carb
    Italian
    Mediterranean
    Budget Friendly
    Foodie
    Gluten-Free
    Salad Dressings & Condiments
    Sauces
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    Nutrition facts

    32 Servings



    • Serving Size

      1 tbsp


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      0g

    • Potassium
      5mg
      <1%

    Ingredients

    extra-virgin olive oil
    2 cup

    fresh thyme (stems removed and discarded)
    6 sprig

    fresh rosemary (stems removed and discarded)
    2 sprig

    fresh oregano (stems removed and discarded)
    4 sprig

    fresh parsley
    1 cup

  • Sweet Tart Raspberry Phyllo Bites

    Sweet Tart Raspberry Phyllo Bites

    How to Make Sweet Tart Raspberry Phyllo Bites

    This fruity treat is sure to satisfy any sweet tooth! Cooking the raspberries and strawberry jam caramelizes the natural sugars to create a rich, sweet flavor. Plain yogurt adds tartness and creaminess. Light, flaky phyllo shells turn this simple recipe into a decadent treat for one, or to share!

    Find this recipe and more in our cookbook Designed for One!


    5 min prep time


    3 min cook time


    1serving


    5 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the raspberries and fruit spread in a small saucepan, place over medium-high heat, and cook 3 minutes or until the mixture has reduced to a scant 1/4 cup.
    2. Remove from heat, and stir in extract. Allow to cool, about 5 minutes.
    3. Spoon equal amounts in each of the phyllo shells and spoon about 1 teaspoon of yogurt over each shell.
    Low Sodium
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Vegetarian
    Quick & Easy
    Foodie
    Dessert
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    Nutrition facts

    1 Serving



    • Serving Size

      5 pieces


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        12g

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    2% plain greek yogurt
    2 tbsp

    mini phyllo dough shells (thawed)
    5

    vanilla extract
    1/8 tsp

    strawberry fruit spread
    1 tbsp

    frozen raspberries
    2/3 cup

  • Roasted Pineapple Salsa

    Roasted Pineapple Salsa

    How to Make Roasted Pineapple Salsa

    Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. That said, if the weather is nice, an outdoor grill will do the job just as well. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips. 

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    6 min prep time


    2 min cook time


    20servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.
    2. Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.
    3. Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.
    Low Carb
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Vegetarian
    Vegan
    Snacks
    Salad Dressings & Condiments
    Quick & Easy
    Gluten-Free
    Foodie
    Budget Friendly
    Appetizers
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    Nutrition facts

    20 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      0g

    • Potassium
      40mg
      <1%

    Ingredients

    canned pineapple chunks (drained and chopped)
    2 cups

    red onion (minced)
    1/4 cup

    red bell pepper (diced)
    1/4 cup

    jalapeño pepper (seeded and minced)
    1

    green onion (scallion) (green part only, chopped)
    3

  • Zucchini Lasagna Skillet

    Zucchini Lasagna Skillet

    How to Make Zucchini Lasagna Skillet

    This is a great low-carb version of traditional lasagna. You can also serve this dish over whole grain pasta.


    10 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a large sauce pan over high heat. Add the zucchini and boil for two minutes. Drain well and set the cooked zucchini aside in a colander to continue draining.
    2. In a large sauté pan, add the olive oil over medium heat. Add the turkey, Italian seasoning and garlic and sauté, breaking up the turkey to crumble it. Sauté for 5-6 minutes or until the turkey is just cooked through.
    3. Add the marinara sauce and bring to a simmer. Simmer for two minutes, then stir in the drained zucchini. Continue to simmer for 2 more minutes.
    4. Stir in both cheeses and stir until melted.
    Low Carb
    Italian
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      590mg
      13%

    Ingredients

    water
    4 cup

    medium zucchinis (shaved into strips with a peeler, omitting center seeds)
    2

    olive oil
    1 tsp

    lean ground turkey
    8 oz

    Italian seasoning
    1 tbsp

    garlic (minced or grated)
    3 clove

    reduced-sodium marinara sauce
    1 1/2 cup

    skim ricotta cheese
    1/2 cup

    Parmesan cheese (freshly shredded)
    3 tbsp

  • Zucchini and Date Muffins

    Zucchini and Date Muffins

    How to Make Zucchini and Date Muffins

    These make a great grab-and-go breakfast for the road. You can also make this recipe into a loaf of zucchini bread if you want. Just increase the cooking time to 50-60 minutes.


    15 min prep time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Lightly spray a muffin tin or line with paper muffin cups. Set pan aside.
    2. In a medium bowl, combine Splenda brown sugar blend, unsweetened applesauce, oil, egg whites and vanilla; mix well. Set aside.
    3. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and dates.
    4. Make a well in the center of the dry ingredients. Add sugar (wet) mixture to dry ingredients all at once and mix well.
    5. Stir in zucchini. Equally portion batter among the 12 muffin cups.
    6. Bake for 30 minutes or until toothpick inserted in center comes out clean.
    Breakfast and Brunch
    Foodie
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      285mg

      12%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      4g

    • Potassium
      175mg
      4%

    Ingredients

    Cooking spray or 12 paper muffin cups
    1

    low-calorie brown sugar substitute
    1/3 cup

    applesauce (unsweetened)
    1/2 cup

    canola oil
    1/4 cup

    egg whites
    4

    vanilla extract
    1 tsp

    whole wheat flour
    1 cup

    old fashioned, rolled oats
    1 cup

    baking powder
    2 tsp

    baking soda
    1 tsp

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    pitted dried dates (chopped)
    1/4 cup

    zucchini (shredded)
    2 cup

  • Zucchini and Fresh Corn Succotash

    Zucchini and Fresh Corn Succotash

    How to Make Zucchini and Fresh Corn Succotash

    Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.


    20 min prep time


    13 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.
    2. Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
    3. Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.
    Veggie Rich
    Low Sodium
    Fiber Focused
    Sides
    Vegetarian
    Foodie
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      420mg
      9%

    Ingredients

    olive oil
    1 tbsp

    medium onion (diced)
    1

    garlic (minced)
    2 clove

    medium zucchini (diced)
    1

    medium ears of fresh corn on the cob (cooked and kernels cut off the cob)
    4

    black beans (drained and rinsed)
    1 (14.5-ounce) can

    fresh parsley (chopped)
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

  • Wild Mushroom Soup

    Wild Mushroom Soup

    How to Make Wild Mushroom Soup

    If you can’t find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    15 min prep time


    30 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about 5 minutes.
    2. Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté 1 more minute.
    3. Add the flour to the mushrooms and sauté for 2 minutes, then add the broth and stir well, scraping up the bits at the bottom of the pan.
    4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
    5. Add the evaporated milk and simmer for 1 minute. Remove the bay leaf and then puree the soup with an immersion blender or in batches in a stand blender. Ladle into bowls and garnish with additional sauteed sliced mushrooms, if desired.
    Low Sodium
    Veggie Rich
    Sides
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      560mg
      12%

    Ingredients

    olive oil
    1 tsp

    onion(s) (diced)
    1

    celery (diced)
    1 stalks

    assorted mushrooms ((cremini, shitake, oyster, white), sliced)
    16 oz

    garlic (minced)
    2 clove

    flour
    2 tbsp

    low sodium, fat-free chicken broth
    4 cup

    bay leaves
    1

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    evaporated skim milk
    1/2 cup

    additional sauteed and sliced mushrooms (optional, for garnish)
    1/4 cup

  • Whole Wheat Sweet Potato Pancakes

    Whole Wheat Sweet Potato Pancakes

    How to Make Whole Wheat Sweet Potato Pancakes

    You can substitute canned pumpkin in this recipe for pumpkin pancakes and instead of cinnamon use pumpkin pie spice.


    15 min prep time


    10 min cook time


    10servings


    1 pancake

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine oats, wheat germ, and yogurt. Let stand until oats soften. Mix in egg, egg whites, vanilla, skim milk and mashed sweet potato.

    2. In a large bowl, mix together whole-wheat flour, baking powder, baking soda, salt, cinnamon, and Splenda.

    3. Make a well in the center of the dry ingredients. Pour entire wet mixture into the well and fold together until completely incorporated.

    4. Coat a griddle or non-stick skillet with cooking spray and heat over medium heat. Use 1/3 cup batter for each pancake and cook until brown on bottom and some bubbles begin to break around edges. Turn pancake over and cook until brown and slightly firm to the touch in the center.

    5. Repeat procedure for remaining 9 pancakes.

    Kid Friendly
    American
    Vegetarian
    Holidays & Entertaining
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 pancake


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      20mg

      7%

    • Sodium
      285mg

      12%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      8g

    • Potassium
      250mg
      5%

    Ingredients

    old-fashioned rolled oats
    1/3 cup

    wheat germ
    1/3 cup

    Plain Nonfat Greek yogurt
    1 cup

    eggs
    1 whole

    egg whites
    2 whole

    vanilla extract
    1 tsp

    skim milk
    1 cup

    mashed sweet potatoes
    1 cup

    whole wheat flour
    1 cup

    baking powder
    1 1/2 tsp

    baking soda
    1 tsp

    salt
    1/4 tsp

    ground cinnamon
    2 tsp

    low-calorie sugar substitute
    1/3 cup

    nonstick cooking spray
    1 whole

  • Whole Wheat Irish Soda Bread

    Whole Wheat Irish Soda Bread

    How to Make Whole Wheat Irish Soda Bread

    Irish Soda Bread is a great quick bread to make and this whole wheat version makes it healthier and heartier. It goes great with your favorite sugar free jam or with your St. Patrick’s Day meal!


    10 min prep time


    24servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
    2. In a large mixing bowl, combine whole wheat flour, all purpose flour, baking soda, salt, and raisins.
    3. Make a well in the center of the dry ingredients and buttermilk all at once. Fold the ingredients with a rubber spatula until just combined; do not overmix.
    4. Turn dough out onto the parchment paper and form into a round loaf. Cut an X into the top of the dough with a sharp knife about 1/2 inch deep.
    5. Place on the middle rack to bake for 30 min or until firm and golden brown.
    Sides
    Snacks
    Vegetarian
    Foodie
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    Nutrition facts

    24 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      100mg
      2%

    Ingredients

    whole wheat flour
    2 cup

    all-purpose flour
    1 cup

    golden raisins
    1/2 cup

    baking soda
    1 1/2 tsp

    salt
    1/2 tsp

    low-fat buttermilk (low-fat)
    2 cup