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Tag: foodie

  • Fennel, Radish, and Orange Salad

    Fennel, Radish, and Orange Salad

    How to Make Fennel, Radish, and Orange Salad

    This colorful salad is full of surprising flavors—sweetness from the orange, richness from the fennel, and a little bit of spice from the radish and arugula.


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk together the vinegar, oil, honey, salt, and pepper in a large bowl. Add the oranges, fennel, radishes, and mint; toss until well mixed.

    2. Serve over a bed of arugula.

    Veggie Rich
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Salads
    Vegetarian
    Sides
    No Cook
    Foodie
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      2g

    • Potassium
      520mg
      11%

    Ingredients

    sherry vinegar
    2 tbsp

    olive oil
    2 tbsp

    honey
    1 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    navel oranges (peeled and cut into wedges)
    2 (about 1 1/2 lbs total)

    fennel bulb (halved, cored, and thinly sliced)
    1 large (about 1 lb)

    radishes (thinly sliced)
    6 whole

    chopped fresh mint
    1/4 cup

    baby arugula
    5 oz (about 6 cups)

  • 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
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    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

  • 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
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    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

  • Lamb, Kale, and Pomegranate Salad

    Lamb, Kale, and Pomegranate Salad

    How to Make Lamb, Kale, and Pomegranate Salad

    This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     

     


    15 min prep time


    35 min cook time


    8servings


    3 oz lamb with 1 1/2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the pomegranate juice, 3 tbsp olive oil, garlic, ginger, cinnamon, cumin, salt, and pepper in a large resealable plastic bag. Add lamb and place in refrigerator for 8 hours or overnight.
    2. Remove lamb from marinade, pat dry, and set on tray. On gas grill, turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grates clean and brush with oil.
    3. Grill lamb, fat-side down, over medium-high heat for 25–35 minutes total depending on desired doneness, turning halfway through cooking. Aim for an internal temperature of about 145°F for medium-rare and 160°F for medium. Remove from grill and loosely cover with foil. Let rest about 15 minutes, then thinly slice. While resting, prepare salad.
    4. In large bowl, whisk together the mustard, vinegar, and 1/4 cup olive oil. Season with salt and pepper (if desired). Add kale, fennel, pomegranate seeds or grapes, and toss to coat. Arrange dressed salad on platter and top with sliced lamb, green beans, gorgonzola cheese, and toasted walnuts.
    Fiber Focused
    Grilling
    Mediterranean
    Salads
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      3 oz lamb with 1 1/2 cups salad


    • Amount per serving



      Calories





      380

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        5.1g

        26%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      32g

    • Potassium
      830mg
      18%

    Ingredients

    pomegranate seeds or sliced red grapes
    1/2 cup

    fennel bulb (thinly sliced)
    2

    baby kale
    5 cup

    olive oil
    1/4 cup

    pomegranate balsamic vinegar
    2 tbsp

    Dijon Mustard
    2 tsp

    leg of lamb (deboned, butterflied, and trimmed of visible fat)
    1 (about 4-lb)

    black pepper
    1/2 tsp

    salt
    1 tsp

    ground cinnamon
    1 tbsp

    ground ginger
    1 tbsp

    garlic (chopped)
    3 clove

    olive oil
    3 tbsp

    pomegranate juice
    1 1/2 cup

    fresh green beans (blanched)
    4 cup

    Gorgonzola cheese
    2 tbsp

    walnut halves (toasted)
    1/4 cup

  • Valencian Seafood Paella

    Valencian Seafood Paella

    How to Make Valencian Seafood Paella

    Paella is known as arroz en paella in its homeland of Spain. Original paella recipes consisted of rabbit, chicken, snails, and beans. The paella pans were rubbed in ash and cooked over orange wood. This “party in a pot” is said to be a descendant of Arabian kabsah, a similar dish originating in the Arabian peninsula. Arabs introduced rice into southern Spain in the ninth century, along with spices like saffron.


    10 min prep time


    40 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook paella, uncovered, for 30–40 minutes or until all liquid is absorbed, stirring occasionally. When paella is done, allow to stand at room temperature for 10 minutes. Garnish with pimientos, and serve warm.
    2. Heat oil in a large, wide skillet over medium heat. Add onion, and cook until golden brown (about 5 minutes). Add shrimp, squid, and fish to pan. Cook until barely opaque. Add rice and lima beans, and stir in saffron, paprika, garlic, and parsley. Pour the stock over the top of the mixture, and add salt. Increase heat to high to bring to a boil, then reduce heat to low, and stir.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mediterranean
    Seafood
    Dinner
    Foodie
    Main Dish
    One Pot
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      145mg

      48%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      360mg
      8%

    Ingredients

    olive oil
    2 tbsp

    yellow onion (diced)
    1

    jumbo shrimp (peeled and deveined)
    1/4 lbs

    baby squid (cleaned and sliced into rings)
    1 lbs

    boneless white fish fillets, such as cod or swai
    1/2 lbs

    medium-grain Spanish rice
    1 1/2 cup

    frozen lima beans (thawed and drained)
    1/2 lbs

    saffron
    1 pinch

    sweet paprika
    2 tsp

    garlic (chopped)
    1 clove

    finely chopped fresh parsley
    2 tbsp

    fish or seafood stock
    5 cup

    salt
    1/2 tsp

    jarred pimiento peppers
    1/4 cup

  • Moroccan Avocado Smoothie

    Moroccan Avocado Smoothie

    How to Make Moroccan Avocado Smoothie

    This refreshing smoothie is packed with healthy fats and fiber from avocado and banana. It’s excellent as filling breakfast to-go, or as a pre- or post-workout snack. You can use almond milk or any other nondairy milk for a lower carb, vegan beverage. Or, for something sweeter and fruiter, you could use orange juice. Avocado is great in smoothies because it provides a rich, creamy texture. 
     
    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    5 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the avocado, banana, milk, and ice into a blender. Blend until there are no pieces of avocado remaining and the mixture is smooth and frothy. Divide into chilled glasses and enjoy.
    Low Sodium
    Mediterranean
    Vegan
    Gluten-Free
    Foodie
    Beverages
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      300mg
      6%

    Ingredients

    ripe avocado (pitted and peeled)
    1

    overripe banana
    1

    unsweetened almond milk or orange juice
    1 cup

    ice
    1 cup

  • Almond Milk Cooler

    Almond Milk Cooler

    How to Make Almond Milk Cooler

    Almond milk is an extremely popular drink in Sicily and Tunisia. Sweetened versions are made when almonds are fresh. This drink can be enjoyed any time of day.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
     

     


    1 hr prep time


    5 min cook time


    9servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the almonds, milk, and lemon zest to a boil in a medium saucepan over medium heat. Cook for 5 minutes, then remove from the heat.
    2. Transfer the almond mixture to a blender. Remove the middle spout from the lid, place a towel over the hole, and puree the almond mixture until smooth.
    3. Stir in the agave nectar, and add the ice cubes. Process until smooth, and whip until frothy. Chill in clear glasses for an hour or until cold, then serve.
    Low Sodium
    Mediterranean
    Vegetarian
    Gluten-Free
    Foodie
    Beverages
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    Nutrition facts

    9 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      8g

    • Potassium
      300mg
      6%

    Ingredients

    blanched almonds
    1 2/3 cups

    skim milk
    3 cup

    light agave nectar
    3 tbsp

    lemon zest
    1 tsp

    ice cubes
    10

  • Baby Artichokes with Herb Dressing

    Baby Artichokes with Herb Dressing

    How to Make Baby Artichokes with Herb Dressing

    This popular Mediterranean side dish is enjoyed in late spring when baby artichokes are at their peak. In addition to their mellow, buttery flavor, fresh baby artichokes have a tender texture and elegant presentation. If you’ve never worked with fresh artichokes before, don’t be intimidated. The steps to preparing them are simple, and after cooking them once, you’ll be a pro. If baby artichokes are not in season, substitute reduced-sodium canned artichoke hearts or frozen ones.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


    15 min prep time


    20 min cook time


    4servings


    3 artichokes

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak the artichokes in water to clean. Drain and repeat until the water is clear. Peel away the outside leaves of the bottom half of the artichokes, then cut off the top quarter of the artichokes. If tough, dark-green leaves remain, peel those as well. At this point, the artichoke should look like a flower, and the tough, dark leaves should all be removed, leaving only lighter-colored, more tender leaves.
    2. Add the juice of 1 lemon to a bowl full of cold water, then place the artichokes in the lemon water to prevent discoloration.
    3. Bring a large pot of water to a boil. Remove the artichokes from the bowl, discarding the lemon water, and add them to the pot.
    4. Bring the water back to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until tender. Drain the artichokes and set aside.
    5. Place the remaining lemon juice, the olive oil, and mustard in a blender. Blend together to form a vinaigrette.
    6. Stir in the pepper, mint, dill, and parsley, and pour the dressing over the artichokes. Serve warm or at room temperature.
    Veggie Rich
    Mediterranean
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Foodie
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      3 artichokes


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      280mg
      6%

    Ingredients

    fresh baby artichokes
    12

    olive oil
    2 tbsp

    lemon (juiced)
    2

    Dijon Mustard
    1 tbsp

    black pepper
    1/8 tsp

    finely chopped fresh mint
    1 tsp

    finely chopped fresh dill
    3 tbsp

    finely chopped fresh parsley
    1 tbsp

  • Chilled Tarragon and Tomato Soup

    Chilled Tarragon and Tomato Soup

    How to Make Chilled Tarragon and Tomato Soup

    Fresh tomatoes and herbs are as important to summer Mediterranean menus as they are to American ones. This light, piquant French soup is a wonderful first course to pair with grilled or roasted chicken. It also tastes great with sandwiches and can be served chilled. Try packing it in a thermos and serving it in cups at a picnic.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


    5 min prep time


    40 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F.
    2. Place the tomatoes, balsamic vinegar, sugar, lemon juice, and 1 Tbsp of the tarragon in a food processor or blender. Mix to form a smooth soup.
    3. Place a large, fine mesh strainer or chinois over a bowl and pour in the soup. Use a wooden spoon to turn and press the soup through the strainer, a little at a time, until the tomato solids are left in the strainer and the liquid has passed through.
    4. Place the soup in a large saucepan and season with the salt and pepper, to taste.
    5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 to 20 minutes, or until the soup is thickened and the volume has been reduced by about a third.
    6. Garnish the soup with the remaining tarragon leaves. Refrigerate and serve chilled. (If preferred, serve warm.)
    Low Carb
    Veggie Rich
    Mediterranean
    Vegetarian
    Vegan
    Soup
    Sides
    Lunch
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      510mg
      11%

    Ingredients

    cherry tomatoes
    3 lbs

    balsamic vinegar
    2 tsp

    sugar
    1 tsp

    lemon juice
    1 tsp

    finely chopped tarragon leaves (divided)
    4 tbsp

    salt
    1/4 tsp

    black pepper
    to taste

  • Date, Almond, and Sesame Balls

    Date, Almond, and Sesame Balls

    How to Make Date, Almond, and Sesame Balls

    Although they look like elegant truffles, these sweet treats are packed with tons of healthy nutrients. Dates have been cultivated for more than 5,000 years. This recipe can be made in advance and stored in the refrigerator for up to a week or in the freezer for up to a month.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


    15 min prep time


    36servings


    1 ball

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the dates, butter, water, almonds, vanilla, cardamom, and cinnamon in a food processor. Pulse to form a smooth paste. Shape the dough into date-size balls.
    2. Spread the sesame seeds and flaxseed on a baking sheet. Roll the date balls in the seeds to coat. Arrange on a serving platter.
    Low Sodium
    Mediterranean
    Dessert
    Foodie
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
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    Nutrition facts

    36 Servings



    • Serving Size

      1 ball


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      3g

    • Potassium
      150mg
      3%

    Ingredients

    pitted dates
    1 lbs

    butter (at room temperature)
    1/4 cup

    water
    1/4 cup

    blanched almonds
    1/2 lbs

    vanilla extract
    1 tsp

    ground cardamom
    1 tsp

    ground cinnamon
    1/2 tsp

    sesame seeds (toasted)
    1 cup

    ground flax seed
    2 tbsp