The Super Diabetes Site

Tag: low sodium

  • Grilled Steak Salad

    Grilled Steak Salad

    How to Make Grilled Steak Salad

    Serve this with with steamed broccoli and cauliflower for a real diabetes-friendly summer treat!


    15 min prep time


    12 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat an indoor or outdoor grill. Season both sides of the steak with the salt free seasoning.
    2. Grill the steak for 5-6 minutes per side or until cooked to medium well (145 degrees internal temperature) Set aside to rest loosely covered with foil.
    3. In a large bowl, toss together salad mix, red onion and cherry tomatoes. Divide evenly among 4 large plates.
    4. Thinly slice steak and top each salad with 2 ounces of steak.
    5. In a small bowl, whisk together the mayonnaise, yogurt, buttermilk, garlic, blue cheese, and pepper. Top each steak salad with 3 1/2 tbsp of dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Budget Friendly
    Dinner
    Salads
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.1g

        11%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      17g

    • Potassium
      510mg
      11%

    Ingredients

    sirloin steak
    9 oz

    salt-free seasoning (such as Mrs. Dash)
    1/2 tsp

    Mesclun salad mix
    8 cup

    red onion (thinly sliced)
    1/4

    cherry tomatoes (sliced in half lengthwise)
    1 cup

    light mayonnaise
    1/4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    low-fat buttermilk
    1/4 cup

    garlic (minced or grated)
    1 clove

    black pepper
    1/4 tsp

    crumbled blue cheese
    2 tbsp

  • Grilled Portabellas with Tomato and Tuscan Herbs

    Grilled Portabellas with Tomato and Tuscan Herbs

    How to Make Grilled Portabellas with Tomato and Tuscan Herbs

    These delicious mushrooms make a flavorful sandwich topped with a slice of fresh mozzarella or provolone and served on whole grain bread. Serve a mixed green salad on the side.


    15-30 min prep time


    6servings


    1 mushroom cap

    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 mushroom caps at least 15-30 minutes at room temperature for best results.
    2. Preheat grill to medium high and place mushroom caps on grill grate. Cook under direct heat for 5 minutes per side until completely through to tender. Baste occasionally with additional marinade while cooking. You can pour any leftover marinade over mushrooms before serving.
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Vegetarian
    Dinner
    Lunch
    Vegan
    Sandwiches
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    Nutrition facts

    6 Servings



    • Serving Size

      1 mushroom cap


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      2g

    • Potassium
      315mg
      7%

    Ingredients

    Extra Virgin Olive Oil
    1/4 cup

    lemon juice
    2 tbsp

    balsamic vinegar
    2 tbsp

    fresh oregano (minced)
    1 tbsp

    fresh rosemary (minced)
    1 sprig

    basil (minced)
    2 tbsp

    garlic (minced)
    2 clove

    tomato(es) (chopped)
    1/2 cup

    black pepper
    1/2 tsp

    portabello mushrooms (wiped clean and stem removed)
    6

  • Grilled Pork Tenderloin with Peach Salsa

    Grilled Pork Tenderloin with Peach Salsa

    How to Make Grilled Pork Tenderloin with Peach Salsa

    As the weather warms up and we take advantage of backyard escapes, this budget-friendly and tasty tenderloin recipe gives us an excuse to fire up the grill. The savory, herbal flavors of the dry seasoning are complimented perfectly by the seasonal fruit salsa, which adds a slightly sweet flavor and some fiber without adding significant carbs per serving. Still if you’re looking to limit carbs even further, the salsa can be omitted—the grilled pork tenderloin is quick, easy, healthy, and delicious all on it’s own!


    10 min prep time


    15 min cook time


    4servings


    3 oz pork, 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Season the pork with the black pepper, garlic powder, and oregano.
    3. Place the pork on the grill and cook, turning frequently, for 12 to 15 minutes, or until done. Transfer the pork to a platter and allow the meat to rest for 10 minutes before carving.
    4. Meanwhile, in a small bowl, mix together the peach salsa ingredients. Slice the pork and serve with peach salsa.
    Low Sodium
    Grilling
    Mexican/Southwestern
    Dinner
    Budget Friendly
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz pork, 1/4 cup salsa


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      60mg

      20%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      23g

    • Potassium
      600mg
      13%

    Ingredients

    black pepper
    1/4 tsp

    red onion (finely diced)
    1/2 cup

    pork tenderloin
    1 lbs

    garlic powder
    1/2 tsp

    peaches (peeled and diced)
    2

    dried oregano (dried)
    1 tsp

    green bell pepper (finely diced)
    1

  • Grilled Peaches With White Balsamic And Mascarpone Cream

    Grilled Peaches With White Balsamic And Mascarpone Cream

    How to Make Grilled Peaches With White Balsamic And Mascarpone Cream

    When they’re tossed on the grill, peaches develop a rich, jam-like flavor, which is divine when paired with mascarpone cheese and a drizzle of balsamic and honey.


    10 min prep time


    about 15 min cook time


    8servings


    1 peach half, 2 tablespoons mascarpone cream, and 1 tablespoon nut crumble

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill or grill pan to medium-high. Preheat the oven to 400°F.
    2. In a large bowl, toss the peaches with the oil until well coated. Grill peaches cut-side down until charred, 2–3 minutes, then transfer them to a baking dish, cut-side up, and drizzle with the white balsamic vinegar.
    3. Roast the peaches, uncovered, for 10–15 minutes, or until tender.
    4. Meanwhile, in the bowl of a food processor, combine the yogurt, mascarpone, honey, and vanilla. Purée until smooth.
    5. In a blender, pulse together the walnuts and cinnamon to form a crumble.
    6. Remove peaches from the oven and serve each peach half with 2 tablespoons mascarpone cream and 1 tablespoon nut crumble.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 peach half, 2 tablespoons mascarpone cream, and 1 tablespoon nut crumble


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        13g

    • Protein
      4g

    • Potassium
      220mg
      5%

    Ingredients

    peaches (halved, pits removed)
    4

    vegetable oil
    1 tbsp

    white balsamic vinegar
    1/2 cup

    strained yogurt (fat-free, plain, Greek or skyr)
    1 cup

    mascarpone cheese
    2 tbsp

    honey
    1 tbsp

    vanilla extract
    1/4 tsp

    walnuts (chopped)
    1/4 cup

    ground cinnamon
    2 tsp

  • Grilled Mango Chicken

    Grilled Mango Chicken

    How to Make Grilled Mango Chicken

    Serve this healthy grilled chicken recipe at your next barbeque or picnic. It makes a great substitute for fried chicken or bratwursts. Your guests will appreciate a healthier option and will enjoy this slightly sweet and citrusy dish.


    4servings


    1 chicken breast (117 g)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large resealable plastic storage bag, combine chicken with remaining ingredients. Place in refrigerator and marinate 8 hours or overnight, turning halfway during marinating time.

    2. Preheat grill to medium-high heat. Place chicken on grill, discarding excess marinade. Grill chicken 4 to 6 minutes per side, or until cooked through.

    Low Sodium
    Low Carb
    Mexican/Southwestern
    Latin American
    Indian
    Grilling
    Caribbean
    Holidays & Entertaining
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast (117 g)


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      35g

    • Potassium
      298mg
      6%

    Ingredients

    chicken breast cutlets (4 boneless, (1 pound total), skinless)
    1 lbs

    mango chutney or mango salsa
    2 tbsp

    fresh lime juice
    2 tbsp

    grated fresh ginger, or 1/2 Tsp. ground ginger
    2 tsp

    olive oil
    1 tbsp

    orange juice
    1/4 cup

    minced fresh oregano or 1/4 to 1/2 Tsp. dried oregano
    1 tsp

    hot pepper sauce
    1/2 tsp

    garlic (minced)
    2 clove

  • Grilled Lime Chicken Fajitas

    Grilled Lime Chicken Fajitas

    How to Make Grilled Lime Chicken Fajitas

    Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.


    This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
     


    30 min prep time


    30 min cook time


    10servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mix together the lime juice and zest, honey, cilantro, cumin, chili powder, garlic powder, and pepper. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.
    2. Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
    3. Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.
    4. Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 Tbsp. salsa.
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Grilling
    Holidays & Entertaining
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        5g

    • Protein
      18g

    • Potassium
      300mg
      6%

    Ingredients

    large lime (zested and juiced)
    1

    honey or 2 packets artificial sweetener
    1 tbsp

    chopped fresh cilantro
    2 tbsp

    cumin
    1/2 tsp

    chili powder
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    chicken tenderloins
    1 1/4 lbs

    large onion (sliced into strips)
    1

    green bell peppers (seeded and sliced into strips)
    2

    corn tortillas (or low-carb tortillas) (6-inch)
    10

    salsa
    10 tbsp

  • Grilled Fish Tacos With Strawberry-Mango Salsa

    Grilled Fish Tacos With Strawberry-Mango Salsa

    How to Make Grilled Fish Tacos With Strawberry-Mango Salsa

    This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.


    30 min prep time


    15 min cook time


    4servings


    2 tacos and 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.
    2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.
    3. Preheat an outdoor grill or grill pan to medium-high heat.
    4. Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.
    5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
    6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.
    Kidney-Friendly
    CKD Dialysis
    Low Sodium
    Seafood
    Mexican/Southwestern
    Latin American
    Grilling
    Quick & Easy
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos and 1/4 cup salsa


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      24g

    • Potassium
      415mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    lime juice (freshly squeezed)
    2 tbsp

    lime zest (freshly grated)
    1 tsp

    chipotle chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    cod filets (or similar flaky white fish)
    1 lbs

    corn tortillas
    8

    strawberries (chopped)
    1/2 cup

    mango (chopped)
    1/2 cup

    small shallot (minced)
    1

    lime zest (freshly grated)
    1/4 tsp

    lime juice (freshly squeezed)
    2 tbsp

    fresh cilantro (chopped)
    1/4 cup

  • Grilled Cheesy Eggplant

    Grilled Cheesy Eggplant

    How to Make Grilled Cheesy Eggplant

    Eggplant is a low-carb vegetable and does not raise blood sugar levels significantly. If you cant find baby eggplant, you can use regular eggplant for this recipe.


    5 min prep time


    4servings


    1/2 baby eggplant

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Drizzle the olive oil evenly over the eggplant halves. Sprinkle eggplant evenly with garlic powder and black pepper.
    3. Place eggplant halves on grill cut side down and cook for 3-4 minutes, until tender.
    4. Flip over and spread mozzarella cheese evenly over eggplant halves. Grill an additional 3-4 minutes until cheese is melted.
    5. Remove eggplant from grill and place side-by-side on a serving dish. Drizzle evenly with balsamic vinegar and Parmesan cheese.
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Dinner
    Gluten-Free
    Quick & Easy
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 baby eggplant


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    baby eggplants (cut in half lengthwise)
    2

    garlic powder
    1/8 tsp

    black pepper (ground)
    1/8 tsp

    mozzarella cheese (part-skim, shredded)
    1/4 cup

    balsamic vinegar
    1 tbsp

    Parmesan cheese (freshly grated)
    2 tsp

  • Grilled Athenian Burger

    Grilled Athenian Burger

    How to Make Grilled Athenian Burger

    When is a burger not just a burger? You’ll soon find out after trying this version. You may substitute 50% lamb for beef in this recipe as well. I sometimes spike this recipe with crushed red chili flakes or a minced Serrano chili because I’m a spicy food freak.

    Note—The Nutrition Facts information for this recipe is for the burger patty and suggested toppings only.


    10 min prep time


    13 min cook time


    4servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large mixing bowl combine all ingredients and mix until just combined.
    2. Divide mixture into 4 equal parts and form 4 burgers. Place on a plate and refrigerate until ready for grilling.
    3. Spray grill or stove-top grill pan with high- heat olive or canola oil spray. Heat grill to high temperature (450–500°F).
    4. Grill burgers for approximately 6–8 minutes. Turn and repeat process for an additional 4–5 minutes. Check for doneness with a thermometer. Internal temperature should be about 160°F as they will continue to cook for a few minutes.
    5. Top with fresh romaine leaves, sliced tomatoes, and red onion on a whole-grain bun or wrapped in a pita.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Grilling
    Dinner
    Holidays & Entertaining
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0.1g

    • Cholesterol
      70mg

      23%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      390mg
      8%

    Ingredients

    ground beef (95% lean)
    1 lbs

    Greek yogurt (fat-free)
    4 tbsp

    garlic (minced)
    1 clove

    fresh leaf oregano
    1 tsp

    fresh leaf parsley (chopped)
    2 tbsp

    lemon zest (lemon peel, grated)
    1/2 tsp

    black pepper
    1/4 tsp

  • Grilled Angel Food Cake With Melted Berries

    Grilled Angel Food Cake With Melted Berries

    How to Make Grilled Angel Food Cake With Melted Berries


    15 min prep time


    10 min cook time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a medium bowl with a large piece of aluminum foil, pressing the foil into the sides of the bowl well.
    2. Add the berries, Splenda, maple syrup, cardamom, and balsamic vinegar over all.
    3. Wrap the foil up, forming a package, and twist the top so the liquid doesn’t escape.
    4. Preheat the grill over medium-high heat and place the berry package on the grill.
    5. Grill for 5–6 minutes, turning and shaking the package occasionally. Spray the cake slices lightly with vegetable oil to prevent sticking and add the cake slices to the grill to mark. Grill gently for 2–3 minutes, place on a serving dish and pour the melted berries over the cake.
    6. If desired, serve with sugar-free whipped cream or low- or no-fat Greek yogurt.
    Low Sodium
    CKD Dialysis
    Kidney-Friendly
    Grilling
    Comfort Food
    Vegetarian
    Dessert
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        15g

    • Protein
      2g

    • Potassium
      125mg
      3%

    Ingredients

    mixed berries (such as strawberries, blueberries, blackberries, and raspberries)
    3 cup

    low-calorie sugar substitute
    1 tsp

    maple syrup
    1 tbsp

    cardamom (ground)
    1/4 tsp

    balsamic vinegar
    4 tsp

    angel food cake, cut into eight (1-inch-thick slices)
    1

    vegetable oil
    1