The Super Diabetes Site

Tag: kidney-friendly

  • Feelin’ Your Oats Burgers

    Feelin’ Your Oats Burgers

    How to Make Feelin’ Your Oats Burgers

    In this recipe, author Steve Petusevsky has you make a rectangular patty from the oat mixture and then cut it into individual burgers. However, you can shape the burgers by stamping rounds with a glass. Nutritional yeast is available at natural food stores.


    15 min prep time


    1 hr cook time


    12servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the water, soy sauce or tamari, onions, celery, herbs, walnuts, and yeast, if using, in a large saucepan.
    2. Bring to a boil over high heat. Boil 4 minutes and then add oats. Stirring constantly, simmer 5 minutes until the mixture is the consistency of really thick wet sand.
    3. Scoop the mixture into an 11 × 7–inch baking pan. Pat the mixture until it is spread evenly.
    4. Preheat oven to 375ºF. Place the uncovered pan in the center of the oven and bake about 30 minutes.
    5. Remove pan from oven and cool slightly. Keep oven set to 375ºF.
    6. With a spatula, cut oat mixture into rectangular burgers. Remove burgers to a baking pan with sides and bake another 10 minutes until crisp.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Foodie
    Main Dish
    Vegetarian
    Vegan
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g

    • Protein
      5g

    • Potassium
      165mg
      4%

    Ingredients

    water
    4 cup

    soy sauce or tamari (reduced-sodium)
    1/4 cup

    onions (chopped)
    1 cup

    rib celery (chopped)
    1

    Italian herb blend (dried, oregano, rosemary, and thyme)
    1 tbsp

    walnuts (chopped)
    1/4 cup

    nutritional yeast (optional)
    2

    old-fashioned rolled oats (not instant oats)
    4 1/2 cup

  • Eye Of Round Roast With Garlic Onions

    Eye Of Round Roast With Garlic Onions

    How to Make Eye Of Round Roast With Garlic Onions


    10 min prep time


    1 hr cook time


    8servings


    3 ounces cooked beef and 2 tablespoons onion mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 475°F. Combine the coffee granules, chili powder, salt, and pepper and press the mixture on all sides of the beef. Place the roast in the center of a 13 × 9-inch baking pan, arrange onions and garlic around, and drizzle with oil. Bake 20 minutes, turning the beef and stirring the onion mixture after 10 minutes.
    2. Reduce oven temperature to 300°F (do not remove roast from oven). Bake 30 minutes or until a thermometer registers 120°F. Turn off oven. Place the roast on a cutting board and let stand 10 minutes before thinly slicing against the grain. Stir the water into the onion mixture in the pan, scraping the bottom and sides of the pan, and place in oven while the beef is resting. Serve with beef.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Dinner
    Main Dish
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces cooked beef and 2 tablespoons onion mixture


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      27g

    • Potassium
      310mg
      7%

    Ingredients

    instant coffee granules
    1 tbsp

    chili powder
    1 tbsp

    salt
    1 tsp

    black pepper
    1/2 tsp

    eye-of-round roast (trimmed)
    1

    onion(s) (cut in 1/4-inch thick wedges)
    8 oz

    whole head garlic (about 12–16 cloves, peeled only)
    1

    canola oil
    1 tbsp

    water
    1/2 cup

  • Eggs Benedict Florentine

    Eggs Benedict Florentine

    How to Make Eggs Benedict Florentine

    Here’s a healthy low carb version of Eggs Benedict where the bacon is replaced by perfectly sautéed garlic spinach and the hollandaise sauce is on the lighter side.

    Step-by-Step Video Instructions

    play video

    Play video

    The chefs at Homemade have partnered with us for easy-to-follow instructions on how to make this recipe. Watch this recording of our live cooking class to see how to prepare this meal from start to finish. 


    15 min prep time


    5 min cook time


    4servings


    1 topped english muffin half

    Print Recipe >

    Step-By-Step Instructions:

    1. 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.

    2. Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.

    3. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.

    4. Top each English muffin half with 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    French
    Comfort Food
    Vegetarian
    Foodie
    Breakfast and Brunch
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 topped english muffin half


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      230mg

      77%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      11g

    • Potassium
      330mg
      7%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tsp

    baby spinach
    4 cup

    garlic (minced)
    1 clove

    eggs (poached)
    4

    egg yolk
    1 whole

    lemon juice
    1/2 tsp

    low sodium vegetable broth
    2 tbsp

    fat-free plain yogurt
    1/4 cup

    salt
    1/4 tsp

    Dash of ground black pepper
    1

    whole-wheat English muffins (split and lightly toasted)
    2

  • Egg and Avocado Toasts

    Egg and Avocado Toasts

    How to Make Egg and Avocado Toasts

    This avocado toast gets a boost of protein by adding a poached egg and a dollop of Greek yogurt. Serve these low-cost egg toasts with a green salad tossed in a light balsamic vinaigrette for a balanced breakfast or lunch filled with protein, veggies, and healthy fats.

     


    15 min prep time


    4servings


    1 toast

    Print Recipe >

    Step-By-Step Instructions:

    1. To poach each egg, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set and the yolk is starting to set but still soft (not runny).
    2. Toast the bread and spread each piece with 1/4 of the mashed avocado.
    3. Sprinkle avocado with the salt (optional) and pepper. Top each piece with a poached egg. Top the egg with 1 Tbsp. Greek yogurt.
    Fiber Focused
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Comfort Food
    Quick & Easy
    Vegetarian
    Dinner
    Lunch
    Breakfast and Brunch
    Budget Friendly
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 toast


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        4g

    • Protein
      12g

    • Potassium
      330mg
      7%

    Ingredients

    eggs
    4

    hearty whole grain bread
    4 slice

    avocado (mashed)
    1

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    Plain Nonfat Greek yogurt
    1/4 cup

  • Crustless Asparagus & Pepper Mini Quiche

    Crustless Asparagus & Pepper Mini Quiche

    How to Make Crustless Asparagus & Pepper Mini Quiche

    You can freeze these mini quiches once they have baked and cooled. Reheat in a toaster oven or microwave for a great breakfast or lunch on the go!


    15 min prep time


    30 min cook time


    12servings


    1 mini quiche

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Spray a muffin pan with cooking spray.
    3. Add olive oil and a generous amount of cooking spray to a medium sauté pan. Sauté asparagus, onion and bell pepper for 7-9 minutes or until cooked through. Season with salt (optional) and pepper and set aside to cool slightly.
    4. In a medium bowl, whisk together eggs, egg whites and milk.
    5. Evenly distribute the sautéed vegetables among the 12 muffin cups. Cups should be 1/2 to 3/4 full. Gently pour egg mixture over the vegetables in each muffin cup, distributing evenly. Cups should full but not overflowing.
    6. Take one half of a Lite Laughing Cow Cheese Wedge and gently press it down in the middle of each quiche. Repeat for remaining 11 quiches.
    7. Bake for 20 minutes. Serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    French
    Breakfast and Brunch
    Lunch
    Foodie
    Holidays & Entertaining
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 mini quiche


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    asparagus (trimmed and diced)
    1 bunch

    small onion (diced)
    1

    red or yellow bell pepper (seeded and diced)
    1

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    eggs
    2

    egg whites
    6

    skim milk
    1/3 cup

    Laughing Cow Light Original Cheese Wedges (halved)
    6 wedges

  • Cool Weather Cobbler

    Cool Weather Cobbler

    How to Make Cool Weather Cobbler

    “This is my take on a classic apple crumble,” says cookbook author and nutrition expert, Katie Cavuto. “But I wanted to pay homage to the natural sweetness of the fruit instead of lobbing on the sugar. Arrowroot powder thickens this whole-fruit filling and fresh ginger, cinnamon, and orange zest lend robust flavors to this treat. And the topping adds more than just crunch; with oats, whole-wheat flour, pumpkin seeds, almonds, and maple syrup, it’s a tasty way to get your nutrients.”


    20 min prep time


    45 min cook time


    18servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F.
    2. To make the filling, toss together all the fruit, the arrowroot powder, cinnamon, ginger, and orange zest in a medium bowl. Spread the filling in the bottom of an 8 x 12-inch baking dish.
    3. To make the topping, stir together the almond flour, oats, flour, pumpkin seeds, almonds, cinnamon, and salt in another medium bowl. Drizzle in the canola oil, olive oil, and maple syrup and mix until evenly combined.
    4. Crumble the topping over the filling and bake for 40 minutes, or until the topping is brown and the fruit is bubbling. Remove cobbler from the oven and set aside to cool for 10 minutes before serving.
    CKD Dialysis
    Kidney-Friendly
    Comfort Food
    Dessert
    pinterestfacebooktwittermail

    Nutrition facts

    18 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      5g

    • Potassium
      220mg
      5%

    Ingredients

    apple and/or pears (peeled, cored, and sliced)
    6 med

    cranberries and/or pitted cherries (fresh or frozen)
    1 cup

    arrowroot powder
    1 tbsp

    ground cinnamon
    1 tsp

    fresh ginger (grated)
    1 tsp

    orange zest (freshly grated)
    1 tsp

    almond flour
    1 cup

    old-fashioned rolled oats (gluten-free)
    2 cup

    whole wheat flour
    1/2 cup

    pumpkin seeds (unsalted, toasted)
    1/4 cup

    almonds (raw, sliced)
    1/4 cup

    ground cinnamon
    1 tsp

    fine sea salt
    1/4 tsp

    canola oil
    2 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    pure maple syrup (preferably grade B)
    1/3 cup

  • Corn Bhutta (Roasted Corn on the Cob)

    Corn Bhutta (Roasted Corn on the Cob)

    How to Make Corn Bhutta (Roasted Corn on the Cob)

    This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.


    30 min prep time


    5 min cook time


    10servings


    1/2 ear of corn

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak the corn (husks on) in large bowl or pot of water for 30 minutes.
    2. Remove the husks and silk from the corn. (Or you can roast corn with husks still on and remove the husks after roasting. This allows the corn to caramelize rather than char while roasting.)
    3. Roast corn on a grill or over an open gas flame (gas stove) on medium-high heat. Rotate each ear every 30 seconds or so, so the corn gets roasted evenly. (You will hear some kernels pop while cooking.) Remove roasted ears from the grill or flame and set aside.
    4. Mix cayenne, cumin, and salt in a bowl.
    5. Carefully remove the husks and silk from corn if you have not done so already. Dip lime halves into the spice mix to pick up the spices and rub all over corn, making sure to squeeze lime juice while doing so. Serve.
    Veggie Rich
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Indian
    Sides
    Vegan
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    10 Servings



    • Serving Size

      1/2 ear of corn


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      140mg
      3%

    Ingredients

    large (7¾-9-inch-long) ears corn (husks on)
    5

    cayenne pepper
    1 tsp

    cumin (ground)
    1/4 tsp

    sea salt
    1/2 tsp

    fresh limes (halved)
    3

  • Budget-Friendly Cod Provencale

    Budget-Friendly Cod Provencale

    How to Make Budget-Friendly Cod Provencale

    This light, delicious seafood dish may look fancy, but it’s an easy and budget-friendly option for a lower carb main dish that’s designed specifically for those with diabetes. Pair with a side salad and you have a restaurant quality weeknight dinner at a fraction of the cost.


    This recipe is from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this title and other great ADA cookbooks, please click here.


    10 min prep time


    20 min cook time


    8servings


    1/8th recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Prep a baking dish with nonstick cooking spray.
    3. Heat the olive oil in a heavy skillet and add onions, garlic, and bell pepper, cooking until the onion is soft. Add the anchovies, olives, fennel seed, and black pepper. Stir to combine.
    4. Place 4 pieces of the cod in a single layer in the baking dish. Spread evenly with the anchovy/olive mixture.
    5. Top each piece with another piece, making a cod “sandwich.” Top each with a slice of tomato.
    6. Combine the diluted tomato paste with the red wine and pour over the fish.
    7. Bake for 20 minutes until the fish is flaky, basting every 5 minutes or so.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Budget Friendly
    Dinner
    Foodie
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/8th recipe


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      33g

    • Potassium
      520mg
      11%

    Ingredients

    nonstick cooking spray (Nonstick)
    1

    olive oil
    2 tbsp

    large onion (diced)
    1

    garlic (minced)
    3 clove

    large bell pepper (diced)
    1

    can anchovies packed in oil (chopped and drained but not rinsed)
    1

    black olives (pitted)
    1 cup

    fennel seeds
    1/8 tsp

    black pepper (ground)
    1 tsp

    cod filets (boneless )
    8

    tomato slices
    4

    tomato paste (diluted with water to make ½ cup)
    1 tbsp

    red wine
    1 cup

  • Classic Meatloaf

    Classic Meatloaf

    How to Make Classic Meatloaf

    Author Robyn Webb:”Ask anyone about childhood food memories and meatloaf is usually mentioned. We owned a collection of loaf pans when I was growing up, but my mom used them more for baking bread than forming meatloaves. She was the one who taught me to form a meatloaf into an oblong shape on a baking sheet, which let the air circulate all the way around the loaf to produce those crusty edges.”

    This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn S. Webb. To order directly from the American Diabetes Association, click here.


    20 min prep time


    55 min cook time


    6servings


    3 ounces (approx. 1 1/2 inches thick)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
    2. Heat the oil in a medium skillet over medium heat. Sauté the onion for 3 minutes. Add in the green pepper and mushrooms and sauté for 3 minutes. Add in the garlic, Italian seasoning, salt, and pepper and sauté for 1 minute.
    3. Add the onion mixture to a bowl, and let cool for 2 minutes. Add in the beef, egg, breadcrumbs, milk, Worcestershire sauce, and liquid smoke, if using. Mix gently, do not over handle the meat.
    4. Place the mixture onto the prepared baking sheet and form into an oblong loaf. Combine the ketchup, mustard, and brown sugar and pour over the meatloaf.
    5. Bake the meatloaf for 40-45 minutes until cooked through. Remove from the oven and let the meatloaf rest 5-7 minutes prior to slicing.
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Dinner
    Easy Pantry Recipes
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      3 ounces (approx. 1 1/2 inches thick)


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      21g

    • Potassium
      480mg
      10%

    Ingredients

    olive oil
    2 tsp

    small onion (minced)
    1

    green or red bell pepper (finely minced)
    1/3 cup

    white (button) mushrooms (chopped)
    4 oz

    garlic (minced)
    2 clove

    Italian seasoning
    1 tsp

    sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    ground beef (95% lean)
    1 lbs

    eggs (beaten)
    1

    whole-wheat panko breadcrumbs
    1 cup

    milk (fat-free)
    1 cup

    Worcestershire sauce
    2 tsp

    liquid smoke (optional)
    1/2 tsp

    ketchup (sugar-free, such as Walden Farms)
    1/3 cup

    Dijon Mustard
    1 1/2 tbsp

    brown sugar
    1 tsp

  • Citrus-Baked Pork Chops

    Citrus-Baked Pork Chops

    How to Make Citrus-Baked Pork Chops


    10 min prep time


    1 hr cook time


    6servings


    1 pork chop

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375°F.
    2. Sprinkle meat with the lemon pepper.
    3. Heat the oil in a heavy frying pan and brown the chops on both sides.
    4. Drain fat and arrange in a baking dish. Place a slice of lemon on each chop.
    5. Combine ketchup, water, and pepper sauce, pour over chops.
    6. Bake until tender but no longer pink, about 50 minutes.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Caribbean
    Budget Friendly
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 pork chop


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      305mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g

    • Protein
      25g

    • Potassium
      390mg
      8%

    Ingredients

    pork chops (lean, center-cut)
    6

    lemon pepper (salt-free)
    1 tsp

    olive oil
    2 tbsp

    lemon (cut into six round slices)
    1

    ketchup ((preferably no-sugar))
    1 cup

    water
    1 cup

    hot pepper sauce
    1 tsp

    Dash salt
    1