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Tag: sides

  • Cranberry Almond Spinach Salad

    Cranberry Almond Spinach Salad

    How to Make Cranberry Almond Spinach Salad

    Fresh spinach topped with red onion, chewy dried cranberries, and crunchy toasted almonds, all tossed in a sweet and tangy dressing—doesn’t that sound delicious? Plus, this cranberry almond spinach salad comes together in minutes! The dressing gets its sweetness from Splenda® Monk Fruit Sweetener, which contains zero calories and zero added sugars. Add a protein like grilled chicken to make an entrée salad or enjoy as a side salad.


    10 min prep time


    6servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a big bowl, add fresh spinach. Drizzle dressing mixture onto spinach and toss. Sprinkle with toasted almonds and serve!

    2. In a saucepan, add all ingredients for dressing. Stir together and cook until warm and sweetener is dissolved. Remove from heat. Stir in sliced red onion and cranberries. Let cool slightly.

    Veggie Rich
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      2g

    • Potassium
      320mg
      7%

    Ingredients

    extra virgin olive oil (for the dressing)
    3 tbsp

    white wine vinegar (for the dressing)
    3 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    1/4 cup

    dried minced onion (for the dressing)
    1 tsp

    poppy seed (for the dressing)
    1 tsp

    sesame seeds (for the dressing)
    2 tsp

    red onion (sliced, for the salad)
    1/2 small

    dried reduced-sugar cranberries (for the salad)
    1/4 cup

    spinach (for the salad)
    10 oz

    sliced toasted almonds (for the salad)
    1/4 cup

  • Sweet Glazed Spring Vegetables

    Sweet Glazed Spring Vegetables

    How to Make Sweet Glazed Spring Vegetables

    These sweet glazed spring vegetables are everything you want in a side dish on a beautiful spring or summer day. The carrots, radishes, and snap peas are packed with fiber, antioxidants, and minerals needed for a happy, healthy body. The delicious sweet glaze gets its sweetness from Splenda® Stevia Sweetener, which contains no calories or added sugars.


    15 min prep time


    15 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon.

    2. Cook, covered, over medium-low heat for 7 minutes.

    3. Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3–4 minutes.

    4. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1–2 minutes. Top with remaining tarragon and serve.

    Veggie Rich
    Low Carb
    Vegetarian
    Vegan
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      280mg
      6%

    Ingredients

    vegetable oil spread
    2 tbsp

    carrots (peeled, tops trimmed to about ½-inch)
    1 lbs

    radish (halved)
    5

    garlic (smashed)
    3 clove

    Kosher Salt
    1/8 tsp

    black pepper
    1/2 tsp

    water
    1/2 cup

    Splenda® Stevia Sweetener
    1/4 cup

    lemon (juiced)
    1/2

    fresh tarragon (chopped, divided)
    2 tbsp

    sugar snap peas
    1 1/2 cup

  • Parsley Dill Ricotta Dip

    Parsley Dill Ricotta Dip

    How to Make Parsley Dill Ricotta Dip

    This parsley-dill ricotta dip is perfect in the spring and summer. Fresh herbs flavor creamy and mild ricotta cheese. Cut up some fresh veggies like carrots, celery, or cucumbers to serve with the dip for a refreshing, healthy snack. If you have extra time, bake up some low-carb rosemary flax crackers to serve with it!


    1 hr prep time


    8servings


    2 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the ricotta and lemon zest and juice in a medium bowl. Stir to combine.

    2. Add the parsley, dill, green onions, olive oil, salt, and pepper. Stir to combine.

    3. Chill for an hour before serving.

    Low Carb
    Mediterranean
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      2 oz


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      6g

    • Potassium
      49mg
      1%

    Ingredients

    low-fat ricotta cheese
    15 oz

    lemon (zest and juice from lemon)
    1

    flat leaf parsley (finely chopped)
    1/2 cup

    fresh dill (finely chopped)
    1 tbsp

    green onion (scallion) (sliced)
    1/2 cup

    olive oil
    1 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Parsley Lemon Chickpea Salad

    Parsley Lemon Chickpea Salad

    How to Make Parsley Lemon Chickpea Salad

    With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  


    15 prep time


    0 cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.

    2. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.

    3. Place the diced onion in a bowl of cold water for 10 minutes, then drain.

    Mediterranean
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Gluten-Free
    Appetizers
    Budget Friendly
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      166mg
      4%

    Ingredients

    black pepper
    1/8 tsp

    flat leaf parsley (finely chopped)
    1 cup

    lemon (zest and juice from lemon)
    1 whole

    olive oil
    1/4 cup

    15-oz canned chickpeas (drained and rinsed)
    2 can

    red onion (finely diced)
    1/2 med

  • Broccoli and Mandarin Orange Salad

    Broccoli and Mandarin Orange Salad

    How to Make Broccoli and Mandarin Orange Salad

    Crunchy, sweet, and tangy, this refreshing broccoli and mandarin orange salad can satisfy multiple food cravings at once. This diabetes-friendly recipe makes a great side dish to dinner or a fresh lunch.
     
    Try pairing this dish with slow-roasted citrus cod for a heart-healthy meal.


    5 min prep time


    6servings


    ¾ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together the grapefruit juice, shallot, olive oil, vinegar, honey, salt, and pepper.

    2. Add broccoli and mandarin oranges, stir gently so as to not break up the oranges. Sprinkle with pecans.

    Veggie Rich
    Salads
    Vegetarian
    Vegan
    Sides
    No Cook
    Holidays & Entertaining
    Appetizers
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      ¾ cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      2g

    • Potassium
      260mg
      6%

    Ingredients

    grapefruit (juiced)
    1/2 med

    shallots (small diced)
    1 small

    olive oil
    1/4 cup

    champagne vinegar
    1 tbsp

    honey
    2 tsp

    salt
    1/4 tsp

    Pepper
    1/8 tsp

    broccoli (chopped into small florets)
    4 cup

    Canned, No Sugar Added Mandarin Oranges (drained)
    15 oz

    Toasted Pecans (chopped)
    1/4 cup

  • Spinach Salad with Goat Cheese & Beets

    Spinach Salad with Goat Cheese & Beets

    How to Make Spinach Salad with Goat Cheese & Beets

    This classic spinach salad with goat cheese and beets is colorful, flavorful, and full of nutrients. Spinach is the star of the show, a vitamin-packed vegetable that is a great addition to any diabetes-friendly diet. The honey and Dijon mustard dressing adds a touch of sweetness and takes these flavors to the next level.

    Wanting to add more spinach to your diet? Try out these recipes!
    • Easy Spinach Ricotta Enchiladas
    • Spinach Artichoke Stuffed Portobellos


    10 min prep time


    30 min cook time


    6servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Scrub the beets and trim and discard the tops. Place in a saucepan or pot and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, 30–45 minutes.

    2. Remove from water and let cool, then peel and slice into wedges.

    3. In a large bowl, whisk together the water, honey, and Dijon mustard. Add spinach and toss to coat.

    4. Add beets, goat cheese, and pine nuts. Toss again gently.

    French
    Salads
    Vegetarian
    Sides
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.4g

        12%

    • Cholesterol
      15mg

      5%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      5g

    Ingredients

    beets (tops trimmed)
    1 lbs

    mayonnaise made with olive oil
    1/3 cup

    water
    3 tbsp

    honey
    2 tsp

    Dijon Mustard
    2 tsp

    baby spinach
    10 oz

    goat cheese (crumbled)
    2 oz

    pine nuts
    1/4 cup

  • Sweet Potato and Black Bean Soup

    Sweet Potato and Black Bean Soup

    How to Make Sweet Potato and Black Bean Soup

    This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.


    5 min prep time


    30 min cook time


    8servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a large pot over medium heat.

    2. Add olive oil, onion, garlic, and ginger to the pot. Cook, stirring occasionally, until onion softens, 4–5 minutes. 

    3. Add black beans, sweet potatoes, broth, coconut milk, tomatoes, and chili powder. Bring to a simmer and cook, covered, for 15–20 minutes, until the potatoes are tender. 

    4. Stir in the baby spinach until wilted. 

    Heart Healthy
    Fiber Focused
    Veggie Rich
    Mexican/Southwestern
    Soup
    Vegetarian
    Vegan
    Sides
    One Pot
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      475mg
      10%

    Ingredients

    olive oil
    1 tsp

    yellow onion (minced)
    1 small

    garlic (minced)
    2 clove

    fresh ginger (minced)
    1 tsp

    low sodium black beans (drained and rinsed)
    22 oz

    sweet potatoes (peeled and medium diced)
    2 large

    no salt added chicken broth
    3 cup

    lite coconut milk
    7 oz

    canned diced tomatoes (no salt added)
    14 oz

    chili powder
    1 tbsp

    baby spinach
    5 oz

  • Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    How to Make Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    Sweet potatoes have plenty of nutrients and fiber, making them a great option for a starchy vegetable. Try this simple recipe of roasting sweet potatoes and pairing it with a tangy lemon-dill yogurt sauce.


    5 min prep time


    25 min cook time


    4servings


    4 wedges and approximately 2 Tbsp yogurt sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

    2. Toss the sweet potato wedges with olive oil. Bake for 20–25 minutes, until tender, tossing halfway.

    3. Meanwhile, zest and juice the lemon into a small bowl. Add garlic, yogurt, dill, salt, and pepper.

    4. Drizzle yogurt sauce over the wedges and serve.

    Veggie Rich
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 wedges and approximately 2 Tbsp yogurt sauce


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      442mg
      9%

    Ingredients

    sweet potatoes (peeled and sliced into 8 wedges )
    2 large

    olive oil
    1 tbsp

    lemon
    1 small

    garlic (minced)
    2 clove

    Plain Nonfat Greek yogurt
    1/2 cup

    fresh dill (minced)
    1/8 cup

    salt
    1/4 tsp

    black pepper
    1/8 tsp

  • Broccoli and Apple Salad

    Broccoli and Apple Salad

    How to Make Broccoli and Apple Salad

    This kidney-friendly recipe is a kid favorite. Dice, chop, and stir—that’s all you need to create broccoli and apple salad. This healthy recipe is low in sodium and high in flavor. Caution: this recipe contains walnuts.


    10 min prep time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the remaining ingredients and coat with the yogurt mixture. Refrigerate to chill and let the flavors combine. Stir immediately before serving.

    2. Trim and cut broccoli florets into small bite size pieces. Dice unpeeled apples into small bite size pieces. Chop the fresh parsley.

    3. In a large bowl whisk together the yogurt, mayonnaise, honey, vinegar, and parsley.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Salads
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      9mg

      3%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g
      • Added Sugars
        2g

        4%

    • Protein
      4g

    • Potassium
      210mg
      4%

    Ingredients

    Plain Nonfat Greek yogurt
    3/4 cup

    mayonnaise
    1/4 cup

    honey
    1 tbsp

    Apple Cider Vinegar
    2 tbsp

    broccoli (fresh florets)
    4 cup

    apple
    1 med

    red onion (sliced)
    1/2 cup

    dried cranberries (unsweetened)
    1/2 cup

    walnuts (chopped)
    1/4 cup

  • Colorful Pasta Salad

    Colorful Pasta Salad

    How to Make Colorful Pasta Salad

    Who wants to eat an ordinary pasta salad? This colorful pasta salad recipe pairs colorful vegetables with pasta and is a perfect addition to any kidney diet. 


    10 min prep time


    5 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Chop bell peppers, red onion, and cucumbers. Shred carrots.

    2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.

    3. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.

    4. Mix prepared vegetables with pasta and mix to combine.

    5. Chill for at least 1 hour before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Vegetarian
    Sides
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      6mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      95mg
      2%

    Ingredients

    Bow-tie pasta
    4 oz

    red bell pepper (chopped)
    2 tbsp

    orange bell pepper (chopped)
    2 tbsp

    cucumber(s) (chopped)
    3 tbsp

    carrots (shredded)
    3 tbsp

    red onion (chopped)
    3 tbsp

    black pepper
    1/8 tsp

    light mayonnaise
    2/3 cup

    sugar
    1/2 tsp

    lemon juice
    1 tbsp