The Super Diabetes Site

Tag: foodie

  • Garbanzo Bean and Arugula Salad

    Garbanzo Bean and Arugula Salad

    How to Make Garbanzo Bean and Arugula Salad

    This recipe is a simple and delicious combination of peppery arugula and sweet sundried tomatoes.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 

     


    15 min prep time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine garbanzo beans, drained tomatoes, and garlic in a salad bowl.
    2. Mix in arugula. Let sit for 10 minutes to slightly wilt the arugula leaves before serving.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Dinner
    Foodie
    Lunch
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g

    • Protein
      7g

    • Potassium
      400mg
      9%

    Ingredients

    fresh arugula
    2 cup

    garlic (minced)
    1 clove

    sundried tomatoes packed in olive oil and italian herbs (drained)
    1/4 cup

    chickpeas (garbanzo beans) (drained and rinsed)
    1 (15.5 oz) can

  • Eggs Benedict with Silken Hollandaise Sauce

    Eggs Benedict with Silken Hollandaise Sauce

    How to Make Eggs Benedict with Silken Hollandaise Sauce

    There are some rich foods that aren’t easily made over into flavorful, healthful choices. Thankfully, Eggs Benedict is a dish that’s done here successfully. The silken tofu gives the sauce a velvety mouth feel that’s unmatched. Plus, the sauce is so peppy you may never go back to regular hollandaise sauce.

    For a vegetarian version, try with seasoned, steamed spinach, kale, or roasted asparagus in place of the ham.

    Find this recipe and more in our cookbook, The All-Natural Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


    20 min prep time


    10 mintues cook time


    6servings


    1 topped muffin half

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the tofu, lemon juice, evaporated milk, butter, mustard, worcestershire sauce, and cayenne pepper in a blender on low speed until smooth, about 30 seconds.
    2. Place the mixture in a small saucepan over medium-low heat. Simmer until hot, about 5 minutes.
    3. Meanwhile, top each toasted muffin half with a ham slice, then a poached egg. Top each with about 3 tablespoons of the hot silken hollandaise sauce and serve.
    4. Fresh Fact: To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.
    French
    Sauces
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 topped muffin half


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      175mg

      58%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      14g

    • Potassium
      255mg
      5%

    Ingredients

    organic silken tofu (about 1/2 cup, undrained)
    4 oz

    lemon juice
    2 tbsp

    evaporated skim milk
    2 tbsp

    unsalted butter
    1 tsp

    Dijon Mustard
    2 tsp

    Worcestershire sauce
    1 tsp

    cayenne pepper
    1 pinch

    whole-wheat English muffins (split in half and toasted)
    3

    deli-style smoked ham (pan-grilled or oven heated)
    6 (3/4 oz) slices

    eggs (Poached, see Fresh Fact)
    6

  • Citrus Macadamia Alaska Pollock Lettuce Wraps

    Citrus Macadamia Alaska Pollock Lettuce Wraps

    How to Make Citrus Macadamia Alaska Pollock Lettuce Wraps

    A rub of citrus zest and ginger give this wild Alaska pollock lettuce wrap its bright zing, which pairs wonderfully with the bed of tropical fruit salsa.


    10 min prep time


    6 min cook time


    4servings


    3 lettuce wraps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.
    2. Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper. Heat a large pan over medium-high heat. Sauté fillets in avocado oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout.
    3. Cut each fillet into 3 strips, and top each lettuce leaf with 1 fillet strip. Top lettuce wraps with 1/4 cup tropical salasa, 1 tsp macademia nuts, 1/2 tsp tahini, and garnish with radish.
    Seafood
    Dinner
    Foodie
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 lettuce wraps


    • Amount per serving



      Calories





      362

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        15g

    • Protein
      32g

    • Potassium
      875mg
      19%

    Ingredients

    fresh or canned pineapple tidbits (drained)
    1 1/2 cup

    mango, peach, and/or nectarine (cut into bite-sized pieces)
    1 1/2 cup

    jalapeño pepper (minced)
    1 tbsp

    red onion (minced)
    1 tbsp

    lime (juiced)
    1/2

    Alaska pollock fillets (6 oz each)
    4

    orange zest
    1 tbsp

    lime zest
    1 tbsp

    fresh ginger (grated)
    2 tbsp

    salt and pepper to taste
    1 pinch

    avocado oil
    2 tbsp

    butter lettuce
    12 leaves

    tahini
    2 tbsp

    macadamia nuts (chopped)
    1/4 cup

    radishes (julienned)
    2

  • Wild Rice and Cherry Pilaf

    Wild Rice and Cherry Pilaf

    How to Make Wild Rice and Cherry Pilaf


    10 min prep time


    1 hr cook time


    14servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, bring 4 cups of water to boiling. Add the rice and salt and return to boiling. Lower the heat, cover, and simmer for about 1 hour, or until the rice is tender.
    2. Meanwhile, in a large skillet, heat the oil over medium heat. Sauté the onion for 7 to 8 minutes, until soft. Add the celery and carrots and sauté for 5 to 6 minutes. Add the garlic, thyme, and marjoram and sauté for 1 minute; set aside until the rice is cooked.
    3. Toss the cooked rice with the vegetable mixture. Stir in the cherries, pepper, parsley, and almonds. Serve warm or at room temperature.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mediterranean
    Vegan
    Vegetarian
    Holidays & Entertaining
    Sides
    Foodie
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    Nutrition facts

    14 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      140mg
      3%

    Ingredients

    slivered almonds
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    black pepper
    1/2 tsp

    dried cherries
    1/2 cup

    fresh marjoram (minced)
    2 tsp

    fresh thyme (minced)
    2 tsp

    garlic (minced)
    1 clove

    carrot(s) (peeled and diced)
    1

    celery (chopped)
    2

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    salt
    1/4 tsp

    wild rice (rinsed and drained)
    1 cup

  • Turkish Carrot Salad

    Turkish Carrot Salad

    How to Make Turkish Carrot Salad

    This recipe featured in:

     


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine all ingredients and cover. Refrigerate for 1/2 hour before serving. Bring the salad to room temperature and serve.
    Veggie Rich
    Low Sodium
    Mediterranean
    Vegetarian
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Quick & Easy
    No Cook
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    black pepper
    1/4 tsp

    ground cinnamon
    1/4 tsp

    ground coriander
    1/4 tsp

    ground cumin
    1 tsp

    olive oil
    2 tbsp

    lemon juice
    3 tbsp

    dried currants
    1/4 cup

    slivered almonds (toasted)
    1/4 cup

    apple (unpeeled and coarsely grated)
    2 med

    carrot(s) (peeled and coarsely grated or cut into matchsticks)
    5

  • Tomato and Peach Salad

    Tomato and Peach Salad

    How to Make Tomato and Peach Salad

    This salad is perfect for late summer when peaches and tomatoes are at their peak.


    15 min prep time


    8servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the peaches, tomatoes, cherry tomatoes, and red onion, and gently toss.
    2. In a small bowl or measuring cup, whisk together the vinegar, lemon juice, and honey. Slowly add the oil in a thin stream, whisking to emulsify. Add the salt and black pepper.
    3. Add the dressing to the peaches and tomatoes, and gently toss. Fold in the mint leaves. To serve, turn out the salad onto a large platter.
    Low Sodium
    Low Carb
    Veggie Rich
    Caribbean
    Latin American
    Mexican/Southwestern
    Mediterranean
    Salads
    Sides
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      305mg
      6%

    Ingredients

    peaches (pitted and cut into thick wedges)
    3 med

    tomatoes (cut into large chunks)
    3

    cherry tomatoes (halved)
    1/2 pints

    red onion (thinly sliced)
    1/2

    sherry vinegar
    1 tbsp

    lemon juice
    1 tbsp

    honey
    1 tsp

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh mint
    1/4 cup

  • Sweet Potato Masala

    Sweet Potato Masala

    How to Make Sweet Potato Masala

    This recipe featured in:

     


    15 min prep time


    35 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 F. Add the sweet potatoes to a bowl. In a small bowl, mix together the garam masala, cayenne pepper, salt, and black pepper. Sprinkle the spice mixture over the sweet potatoes.

    2. Add the olive oil to the bowl and toss to coat. Line a baking sheet with parchment paper. Spread the sweet potatoes in a single layer on the baking sheet. Roast the sweet potatoes for 35 minutes, until golden brown.

    Kidney-Friendly
    Veggie Rich
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Indian
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      1g

    • Potassium
      138mg
      3%

    Ingredients

    Parchment Paper
    1

    olive oil
    2 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cayenne pepper
    1/4 tsp

    garam masala
    2 tsp

    sweet potatoes (peeled and cut into 1/2-inch cubes)
    2

  • Sugar Snap Pea and Soba Salad

    Sugar Snap Pea and Soba Salad

    How to Make Sugar Snap Pea and Soba Salad

    This recipe featured in:

     


    20 min prep time


    5 min cook time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 6-quart pot of water to boiling. Add the soba noodles and cook for 5 minutes. In the last 20 seconds of cooking, add the sugar snap peas. Drain and rinse the noodle-pea mixture in cool water. Drain again.
    2. Place the noodles and peas in a large bowl. Add the carrots, pepper, and shallots.
    3. Whisk together the dressing ingredients and add to the noodles. Top the salad with cilantro to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Asian
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    Quick & Easy
    Salads
    Sides
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      135mg
      3%

    Ingredients

    fresh cilantro (minced)
    1/4 cup

    crushed red pepper flakes
    1 pinch

    toasted sesame oil
    1 tsp

    lime (juiced)
    1/2

    dry sherry
    1 tbsp

    lower sodium soy sauce
    2 tbsp

    shallots (minced)
    2 tbsp

    red bell pepper (diced)
    1

    carrot(s) (peeled and julienned)
    2

    sugar snap peas (trimmed and cut diagonally in half)
    3 cup

    soba noodles
    8 oz

    peanut oil
    2 tbsp

  • Strawberry-Lemon Cheesecake

    Strawberry-Lemon Cheesecake

    How to Make Strawberry-Lemon Cheesecake


    5 min prep time


    4servings


    1/3 cup ricotta cheese, 1/2 cup strawberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, mix together the ricotta cheese, honey, lemon zest, and cinnamon.
    2. Divide the mixture among four individual dessert dishes. Top each dish with a portion of strawberries and sprinkle with some of the graham cracker crumbs.
    Low Sodium
    Comfort Food
    Italian
    Kid Friendly
    Dessert
    Foodie
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Vegetarian
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup ricotta cheese, 1/2 cup strawberries


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      11g

    • Potassium
      240mg
      5%

    Ingredients

    graham cracker (crumbled)
    1

    strawberries (sliced)
    2 cup

    ground cinnamon
    1/2 tsp

    lemon
    1

    honey
    3/4 tsp

    ricotta cheese (nonfat)
    1 1/3 cup

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz