The Super Diabetes Site

Tag: kidney-friendly

  • Blueberry Almond Pancakes

    Blueberry Almond Pancakes

    How to Make Blueberry Almond Pancakes

    High fiber, lower in carbs, gluten free, no added sugar, and high in protein – these are not your average pancakes! How did we do it? We replaced wheat flour with almond flour, used a mashed banana instead of sugar, and added ground flax seed for extra fiber. Just one of these pancakes will power you through your morning!


    10 min prep time


    25 min cook time


    6servings


    1 pancake

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the eggs, egg whites, ricotta cheese, vanilla, almond milk, banana, lemon juice, and lemon zest to a blender. Blend until smooth.
    2. In a small bowl, combine the almond flour, ground flax seed, and baking powder. Add the dry mixture to the liquid mixture in the blender and blend until smooth.
    3. Coat a nonstick saute pan with cooking spray and place over medium heat. Scoop a scant 1/3 cup of the pancake batter into the pan and top with 4-5 blueberries. Let cook until the edges begin to brown (2-3 minutes); then flip the pancake to continue to cook an additional 2-3 minutes. Remove from the pan and repeat the process for the remaining 5 pancakes.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Breakfast and Brunch
    Gluten-Free
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 pancake


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        6g

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

        0%

    • Protein
      13g

    • Potassium
      380mg
      8%

    Ingredients

    eggs
    2

    egg whites
    2

    light ricotta cheese
    3/4 cup

    vanilla extract
    1/2 tsp

    unsweetened vanilla almond milk
    1/4 cup

    large ripe banana
    1

    lemon (juiced and zested)
    1

    almond flour
    1 cup

    ground flax seed
    1/2 cup

    baking powder
    1 tsp

    nonstick cooking spray
    1

    blueberries
    1/2 cup

  • Ingrid Hoffmann’s Carnitas Baked Chimichangas

    Ingrid Hoffmann’s Carnitas Baked Chimichangas

    How to Make Ingrid Hoffmann’s Carnitas Baked Chimichangas

    Chimichangas are, in essence, a deep-fried burrito that has been stuffed with different kinds of fillings. These diabetes-friendly chimichangas are stuffed with a healthier version of carnitas and baked instead of fried. Here, a lean pork loin has been roasted and mixed with refried beans and cheese, then stuffed inside a tortilla and baked. These “chimi” are like little gifts of flavor wrapped and ready to make you happy.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    35 min cook time


    8servings


    1 chimichanga

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a broiler pan with foil. Lightly spray with nonstick spray and preheat the broiler.
    2. In a small bowl, mix the cumin, chili powder, salt, ground pepper, and oil. Rub the spice mixture all over the pork. Place the pork in the pan and broil, 6 inches from the source of heat, turning occasionally, until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the pork, about 15 minutes. Transfer the pan to a wire rack and let the pork rest for 10 minutes.
    3. Preheat the oven to 400 degrees F.
    4. Chop the tenderloin and pour the juices from the baking sheet over it. In a medium bowl, mix the pork, refried beans, and cheddar cheese.
    5. Wrap the tortillas in a damp paper bowl and microwave for 30 seconds. Fill each tortilla with scant 1/2 cup of the pork mixture. Fold like a burrito.
    6. Preheat a baking sheet for 5 minutes in the oven. Remove with oven mittens and place the chimichangas, seam-side down, on the baking sheet. Spray with nonstick spray. Bake for 15 minutes, until golden brown.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 chimichanga


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g

    • Protein
      17g

    • Potassium
      350mg
      7%

    Ingredients

    Nonstick olive oil spray
    1

    ground cumin
    1/2 tsp

    Kosher Salt
    1/2 tsp

    chili powder
    1 tsp

    black pepper
    1/2 tsp

    olive oil
    1 tsp

    pork tenderloin
    1 lbs

    refried beans
    1 cup

    reduced-fat shredded cheddar cheese
    1/2 cup

    whole wheat flour tortillas (6-inch)
    8

  • Ingrid Hoffmann’s Chicken Tinga Poblana

    Ingrid Hoffmann’s Chicken Tinga Poblana

    How to Make Ingrid Hoffmann’s Chicken Tinga Poblana

    This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    10 min prep time


    33 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.
    2. Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 tbsp cilantro.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Main Dish
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      26g

    • Potassium
      460mg
      10%

    Ingredients

    boneless, skinless chicken breasts
    1 lbs

    bay leaves
    2 leaves

    no-salt-added petite diced tomatoes
    1 14.5 ounce can

    fresh cilantro (chopped and divided)
    1/4 cup plus 2 tbsp

    chipotle chili in adobo
    2

    adobo sauce from the chipotles
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    garlic (chopped)
    2 clove

    dried thyme
    1/2 tsp

    dried marjoram or dried oregano
    1/2 tsp

    salt
    1/8 tsp

    canola oil
    1 tbsp

    onion(s) (thinly sliced)
    1

  • Triple Citrus Vinaigrette

    Triple Citrus Vinaigrette

    How to Make Triple Citrus Vinaigrette

    This zesty citrus vinaigrette is perfect for summer salads, marinated vegetables, or any protein. Serve with Grilled Chicken Salad with Candied Pecans.


    10 min prep time


    16servings


    1 tablespoon

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a blender and process until smooth. Pour into a bowl, cover, and chill.
    2. Store in an airtight container in the refrigerator for up to one week.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Salad Dressings & Condiments
    pinterestfacebooktwittermail

    Nutrition facts

    16 Servings



    • Serving Size

      1 tablespoon


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      25mg
      <1%

    Ingredients

    fresh ginger (peeled and grated)
    2 tsp

    lower sodium soy sauce
    1 tbsp

    Dijon Mustard
    1 tbsp

    honey
    1 tbsp

    olive oil
    1 tbsp

    lemon juice
    2 tbsp

    grapefruit juice
    1/3 cup

    fresh-squeezed orange juice
    1/4 cup

  • Winter Salad With Champagne Vinaigrette and Pomegranate

    Winter Salad With Champagne Vinaigrette and Pomegranate

    How to Make Winter Salad With Champagne Vinaigrette and Pomegranate


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vinaigrette ingredients and set aside.
    2. For the salad, divide the greens among 6 serving plates. Sprinkle the greens with the pomegranate seeds, blue cheese, and pistachios. Drizzle with the vinaigrette.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    French
    Salads
    Vegetarian
    Salad Dressings & Condiments
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    pistachios (chopped)
    1 tbsp

    blue cheese
    2 tbsp

    pomegranate seeds
    1/2 cup

    salad greens
    6 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    honey
    1 tsp

    fresh chives (minced)
    2 tsp

    lemon juice
    1 tbsp

    champagne vinegar
    2 tbsp

    walnut or olive oil
    1/4 cup

  • 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
    pinterestfacebooktwittermail

    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

  • Watermelon and Tomato Salad

    Watermelon and Tomato Salad

    How to Make Watermelon and Tomato Salad


    45 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.

    2. In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.

    3. Before serving, top the salad with the chives. Pack in an airtight container for transport.

    4. If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      230mg
      5%

    Ingredients

    fresh chives (minced)
    2 tbsp

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sherry vinegar
    1 1/2 tbsp

    olive oil
    2 tbsp

    red onion (thinly sliced)
    1/3 cup

    fresh basil (sliced)
    1/2 cup

    seedless watermelon (cut into 1/2-inch cubes)
    2 cup

    tomato(es) (chopped into 1/2 inch cubes)
    3 large

  • Tarragon-Mustard Cod

    Tarragon-Mustard Cod

    How to Make Tarragon-Mustard Cod

    This recipe featured in:

     


    10 min prep time


    10 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 F.
    2. In a small bowl, mix together the mustard, tarragon, butter, 1 Tbsp of the olive oil, water, lemon juice, and garlic; set aside.
    3. Sprinkle the cod with the salt and pepper. In a shallow ovenproof skillet, heat the remaining ½ Tbsp of olive oil over medium-high heat. Add the cod and sear on one side for 4 minutes. Turn the cod over and sear for 2 minutes on the other side.
    4. Pour the mustard sauce over the cod and place the skillet in the oven; roast for 2 to 3 minutes. Serve the cod with the lemon wedges.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      365mg

      16%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      21g

    • Potassium
      240mg
      5%

    Ingredients

    lemon (cut into wedges)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cod filets (cut into 4 portions)
    1 lbs

    garlic (minced)
    1 clove

    lemon juice
    1 tbsp

    water
    1 tbsp

    olive oil (divided)
    1 1/2 tbsp

    butter (softened)
    1/2 tbsp

    fresh tarragon (finely chopped)
    1 tbsp

    coarse Dijon mustard
    2 tbsp

  • 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
    pinterestfacebooktwittermail

    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
    pinterestfacebooktwittermail

    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