The Super Diabetes Site

Tag: kid friendly

  • Low-Sodium Sugar-Free Pickles

    Low-Sodium Sugar-Free Pickles

    How to Make Low-Sodium Sugar-Free Pickles

    These low-carb pickles will keep in the refrigerator for up to two months as long as they stay covered. Try this homemade pickle recipe instead of the sodium-packed pickles from the grocery store.


    15 min prep time


    10servings


    6 pickles

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine vinegar, peppercorns, coriander seeds, dill, Stevia, salt, and pepper flakes (optional) in a medium saucepan over high heat. Bring to a boil. Then turn off the heat and set aside.
    2. Combine the cucumbers, onions, and garlic, and tightly pack into a quart-sized glass jar with a lid or a Tupperware container with a lid. Pour the hot liquid over the cucumbers and onions, and ensure all vegetables are completely submerged.
    3. Close the lid tightly and refrigerate for at least 1 day before serving.
    Low Sodium
    Low Carb
    Veggie Rich
    Kid Friendly
    Vegetarian
    Snacks
    Sides
    Salad Dressings & Condiments
    Foodie
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    Nutrition facts

    10 Servings



    • Serving Size

      6 pickles


    • 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
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      0g

    • Potassium
      100mg
      2%

    Ingredients

    white vinegar
    1 1/2 cup

    black peppercorns
    1 tsp

    coriander seeds
    1 tsp

    dried dill (or 2 Tbsps. fresh dill)
    1 tbsp

    stevia
    2 tbsp

    salt
    1/2 tsp

    crushed red pepper flakes (optional)
    1/4 tsp

    cucumber(s) (sliced to 1/4 inch rounds (about 60 slices))
    2

    onion(s) (thinly sliced)
    1/2

    garlic (thinly sliced)
    2 clove

  • Low Carb Lunchbox

    Low Carb Lunchbox

    How to Make Low Carb Lunchbox

    Pack your lunch the night before to start your morning with little stress! This power lunch is packed with protein, healthy fats, and fiber to power you through your day. Plus it’s quick and easy to assemble!


    15 min prep time


    1serving


    1 lunchbox

    Print Recipe >

    Step-By-Step Instructions:

    1. Assemble the sandwich by layering the ham, cheese, and avocado on the lettuce leaf, then roll it tightly and wrap in plastic wrap. Serve the sandwich with the egg whites, almonds, green apple, and baby carrots.
    Fiber Focused
    Kid Friendly
    Lunch
    Budget Friendly
    Foodie
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    Nutrition facts

    1 Serving



    • Serving Size

      1 lunchbox


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        19g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      820mg
      17%

    Ingredients

    reduced-sodium deli ham
    1 1/2 oz

    reduced-fat colby jack cheese
    1/2 oz

    avocado (mashed)
    1/4

    large bibb lettuce leaf
    1

    hard-boiled egg whites
    2

    unsalted roasted almonds
    12

    green apple (whole or sliced)
    1

    baby carrots
    3

  • Kid-Friendly Raspberry Smoothie Pops

    Kid-Friendly Raspberry Smoothie Pops

    How to Make Kid-Friendly Raspberry Smoothie Pops

    Try these tasty and easy smoothie pops that go perfect on a hot summer day. With a lower carb and sugar content than store-bought popsicles, both kids and adults will love this diabetes-friendly treat.


    5 min prep time


    4servings


    1 pop

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender mix together all ingredients until smooth.
    2. Pour smoothie mixture evenly into 4 ice pop molds. Insert ice pop handle on top. Place upright and freeze until solid; about 3 hours.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Quick & Easy
    Easy Pantry Recipes
    Snacks
    Vegetarian
    Dessert
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pop


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      3g

    • Potassium
      230mg
      5%

    Ingredients

    small banana
    1

    unsweetened frozen raspberries
    1 cup

    Greek berry yogurt (non-fat)
    2 oz

    skim milk
    1/2 cup

  • Kid-Friendly Meatballs

    Kid-Friendly Meatballs

    How to Make Kid-Friendly Meatballs

    This is a diabetes-friendly meatball recipe your family will love. It’s a great way to sneak in some extra veggies for yourself and your kids.


    20 min prep time


    45 min cook time


    11servings


    2 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. In a small bowl, whisk together the ketchup and vinegar for the sauce.
    3. In a medium bowl, mix together remaining ingredients for the meatballs. Shape into 1-inch balls.
    4. Place meatballs on a baking sheet and top evenly with sauce (11/2 Tsp. per meatball).
    5. Bake for 45 minutes or until done.
    Low Carb
    Kid Friendly
    Italian
    Holidays & Entertaining
    Quick & Easy
    Dinner
    Lunch
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    Nutrition facts

    11 Servings



    • Serving Size

      2 meatballs


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      50mg

      17%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      10g

    • Potassium
      220mg
      5%

    Ingredients

    ketchup
    1/2 cup

    balsamic vinegar
    3 tbsp

    ground turkey (93% lean)
    1 lbs

    zucchini (grated)
    1/2

    carrot(s) (grated)
    1

    onion(s) (grated)
    1/2

    garlic (minced)
    1 clove

    chili powder
    2 tsp

    black pepper
    1/4 tsp

    salt (optional)
    1/4 tsp

    eggs (slightly beaten)
    1

    old-fashioned rolled oats
    1/2 cup

    Parmesan cheese (freshly grated )
    3 tbsp

  • Kid-Friendly Chicken Fingers

    Kid-Friendly Chicken Fingers

    How to Make Kid-Friendly Chicken Fingers

    Do you need a healthy dinner for the entire family? These baked chicken fingers are coated in cornmeal, which is considered a whole-grain, and makes a crispy coating. They also taste great served over salad greens.

    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


    5servings


    2 chicken strips

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray
    2. In a shallow dish, mix together the cornmeal, garlic powder, black pepper, and thyme.
    3. In another shallow baking dish, whisk together the egg, egg whites, and hot sauce.
    4. Dip a chicken breast strip in the egg mixture, and then drench in the cornmeal mixture. Coat well and place on baking sheet. Repeat procedure for the rest of the chicken strips.
    5. Bake for 30 minutes or until done (internal temperature of 165 degrees F). Turn chicken pieces over half way through cooking time.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    5 Servings



    • Serving Size

      2 chicken strips


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      23g

    • Potassium
      220mg
      5%

    Ingredients

    nonstick cooking spray
    1

    cornmeal
    3/4 cup

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    dried thyme
    1/4 tsp

    egg
    1

    egg white
    1

    hot sauce
    1 dash

    boneless, skinless chicken tenderloins (cut into 10 strips)
    1 lbs

  • Jamaican Stuffed Fish With Ritz

    Jamaican Stuffed Fish With Ritz

    How to Make Jamaican Stuffed Fish With Ritz

    This recipe is a family favorite. The whole fish, normally yellowtail snapper or parrotfish, is stuffed whole, tied with strands of banana leaf, and placed on huge sticks where it is cooked over an open fire.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Rub the scored surface of the fish with oil, lime, and salt.
    2. Make the stuffing by combining the crushed crackers, thyme, hot chili, scallions, and melted butter in a medium bowl. Fill the cavity of the fish with the stuffing, and using a toothpick or metal skewer, secure the opening by weaving skewer to close fish. You can also stick toothpicks into the bottom of the fish at 2-inch intervals to secure.
    3. Preheat grill to medium-high heat and place on grill grate. Cook for 15–18 minutes, turning occasionally, until cooked through and crusted on the outside.
    Fiber Focused
    Grilling
    Caribbean
    Kid Friendly
    Seafood
    Vegetarian
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      335

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      40mg

      13%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      650mg
      14%

    Ingredients

    whole-wheat crackers (crushed)
    2 cup

    fresh thyme (minced)
    1 tsp

    whole trout (or use snapper, cleaned, scaled, and scored in a crisscross pattern)
    2 small

    Juice of 1 lime
    1

    olive oil
    1 tbsp

    hot chili (seeded and minced, such as a Scotch bonnet, serrano, or jalapeño)
    1

    green onion (scallion) (chopped)
    1 bunch

    buttery spread (melted)
    1 tbsp

    Kosher Salt (to taste)
    1 pinch

  • Honey Stone Ground Mustard Chicken

    Honey Stone Ground Mustard Chicken

    How to Make Honey Stone Ground Mustard Chicken

    Try this simple and flavorful honey mustard chicken that the family will love. Pair this with a whole grain and nonstarchy vegetable for a complete meal.


    at least 30 min or overnight prep time


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all of the marinade ingredients in a medium bowl and put into a large, tightly sealed plastic bag. Marinate chicken breasts at least 30 minutes or overnight in the refrigerator for best results.
    2. Preheat grill to medium high and place chicken on grill grate. Cook under direct heat (close the grill cover) for 8-10 minutes per side.
    Low Carb
    Kid Friendly
    Grilling
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      90mg

      30%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      32g

    • Potassium
      285mg
      6%

    Ingredients

    olive oil
    1 tbsp

    Dijon-style mustard
    2 tbsp

    coarse Dijon mustard
    2 tbsp

    honey
    1 tbsp

    lemon juice
    1 tbsp

    chicken breasts (boneless, skinless, trimmed well)
    2 lbs

  • High-Fiber Zucchini Muffins

    High-Fiber Zucchini Muffins

    How to Make High-Fiber Zucchini Muffins

    The pureed black beans boost the fiber in this recipe without affecting flavor. You’ll be surprised how moist these gluten-free muffins turn out, and no one would guess that they are made with beans.


    20 min prep time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray.
    2. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside.
    3. Use a paper towel to wring out excess moisture from grated zucchini, set aside.
    4. In a large bowl combine baking mix, salt, cinnamon and nutmeg.
    5. In another bowl, whisk together eggs, Splenda Sugar Blend, oil, vanilla and vinegar. Add black bean mixture and mix well.
    6. Make a well in dry ingredients and add wet ingredients. Mix well.
    7. Gently fold zucchini into muffin batter.
    8. Spoon batter into 12 muffin cups.
    9. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
    10. Remove from oven and let muffins cool in pan for 10 minutes. Remove muffins from pan and cool completely on a wire rack.
    11. Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.
    Kid Friendly
    Gluten-Free
    Breakfast and Brunch
    Dessert
    Holidays & Entertaining
    Vegetarian
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      20mg

      7%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      5g

    • Potassium
      210mg
      4%

    Ingredients

    nonstick cooking spray
    1

    black beans (15-ounce, rinsed and drained)
    1 can

    water
    1/4 cup

    zucchini (grated, (about 1 1/2 medium zucchini))
    2 cup

    baking mix (gluten-free, (such as Pamela’s))
    2 cup

    salt
    1/2 tsp

    ground cinnamon
    2 tsp

    ground nutmeg
    1/4 tsp

    eggs
    1

    egg whites
    2

    low calorie sugar substitute
    1/2 cup

    canola oil
    3 tbsp

    vanilla extract
    1 tsp

    Apple Cider Vinegar
    1 tsp

  • High-Fiber, Gluten-Free Brownies

    High-Fiber, Gluten-Free Brownies

    How to Make High-Fiber, Gluten-Free Brownies

    Don’t be afraid of the black beans in this recipe. You can’t taste them and they give a nutrition kick and fiber boost that you won’t find in regular brownies. Try topping them with fresh raspberries too.


    15 min prep time


    20 min cook time


    12servings


    1 brownie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.

    2. In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.

    3. Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.

    4. Bake for 18-20 minutes

    5. Let cool at least 15 minutes before cutting and removing from the pan. Cut into 12 equal-sized brownies.

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    American
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 brownie


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      124mg
      3%

    Ingredients

    nonstick cooking spray
    1 whole

    black beans (rinsed and drained)
    3/4 cup

    olive oil
    1/4 cup

    water
    2 tbsp

    eggs (1 egg plus 2 egg whites)
    3 large

    cocoa powder
    1/4 cup

    low calorie sugar substitute (plus 1 tbsp)
    1/4 cup

    instant coffee
    1 tsp

    vanilla extract
    1 tsp

    mini chocolate-chips (gluten-free)
    1/4 cup

    all-purpose Gluten-Free Baking Mix
    1/3 cup

  • Herb and Olive Oil Mashed Potatoes

    Herb and Olive Oil Mashed Potatoes

    How to Make Herb and Olive Oil Mashed Potatoes

    Having diabetes doesn’t mean you have to cut out starchy foods completely. You can still enjoy them in the right portion sizes! This recipe for mashed potatoes skips the butter and cream and uses healthier ingredients to make a dish that is still tasty and full of flavor.


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place potatoes in a large pot, and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, for 10-15 minutes or until tender. Drain. Add lemon juice and olive oil, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt and pepper. Serve warm.
    Comfort Food
    Kid Friendly
    Holidays & Entertaining
    Vegetarian
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%

    • Protein
      2g

    Ingredients

    baby golden potatoes (about 1 lb total, scrubbed and quartered)
    10

    lemon juice (freshly squeezed)
    1/4 cup

    Extra Virgin Olive Oil
    2 tbsp

    Zest of 1 lemon
    1

    fresh cilantro (finely chopped)
    1/4 cup

    fresh dill (finely chopped)
    1/4 cup

    sea salt or kosher salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp