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Tag: sides

  • Black-Eyed Pea Salad

    Black-Eyed Pea Salad

    How to Make Black-Eyed Pea Salad

    This easy black-eyed pea salad is full of fresh vegetables and mixed with a zingy sweet n’ spicy sauce. The sauce contains no added sugars, and is low in carbohydrates and calories because it’s made with Splenda® Granulated Sweetener instead of sugar. This flavorful bean dish is easy to make and it will wow your taste buds! Enjoy serving this at picnics, potlucks and at-home as a healthy lunch or afternoon snack.


    8 hr prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a serving bowl, whisk together Splenda Sweetener, salt, pepper, garlic, vegetable oil, vinegar, and hot sauce.

    2. Add black-eyed peas, bell pepper, celery, and onion; toss gently to coat with dressing. Cover and refrigerate overnight for best flavor.

    Low Carb
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    Splenda® Granulated Sweetener
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    garlic (minced)
    1 clove

    vegetable oil
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    hot sauce
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 1/2 (15-oz) cans

    bell peppers (diced)
    3/4 cup

    celery (diced)
    1/2 cup

    red onion (diced)
    1/2 cup

    onion(s) (diced)
    1/4 cup

  • Sweet Southern Coleslaw

    Sweet Southern Coleslaw

    How to Make Sweet Southern Coleslaw

    This coleslaw is the perfect balance of tangy and sweet! The recipe uses Splenda® Granulated Sweetener instead of sugar to provide a sweet flavor with less carbs and calories. Crunchy crisp shredded cabbage with this delicious dressing makes the ideal complement to many main dishes and can be enjoyed as a healthy snack by itself. Get ready to enjoy your new favorite slaw recipe!


    1 hr prep time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the mayonnaise, vinegar, lemon juice, mustard, Splenda, and fennel seed; whisk until well combined. Add black pepper to taste.

    2. Add the cabbage, carrots, red onion, bell peppers, and radishes to the bowl with the dressing; toss gently to coat with dressing. Refrigerate for 1 hour before serving for best flavor.

    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      1g

    • Potassium
      240mg
      5%

    Ingredients

    light mayonnaise
    1 cup

    Apple Cider Vinegar
    1/4 cup

    lemon juice
    3 tbsp

    Dijon Mustard
    2 tbsp

    Splenda® Granulated Sweetener
    1/4 cup

    fennel seeds
    2 tsp

    black pepper
    to taste

    shredded cabbage
    4 cup

    shredded carrots
    1 (6-oz) bag

    diced red onion
    1 cup

    yellow bell pepper (thinly sliced)
    2

    red bell pepper (thinly sliced)
    2

    radishes (thinly sliced)
    5

  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    How to Make Cucumber and Onion Salad

    Cucumber Onion Salad is a refreshing variation from the classic tossed salad. Crisp fresh cucumbers are tossed with sweet onion and lightly coated with a delicious sweet-tart vinaigrette made with Splenda® Granulated Sweetener instead of sugar. Enjoy this low carbohydrate, low calorie dish with a main entrée or as a healthy snack.


    2 hr prep time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-metallic bowl, combine cucumbers and onions.

    2. In a glass measuring cup, combine vinegar, Splenda, salt, and pepper; whisk to dissolve sweetener. Pour over cucumbers and onions.

    3. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

    Low Sodium
    Veggie Rich
    Low Carb
    Budget Friendly
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      80mg
      2%

    Ingredients

    thinly sliced cucumbers
    2 1/2 cup

    thinly sliced onions
    1/2 cup

    white vinegar
    1/3 cup

    Splenda® Granulated Sweetener
    1/3 cup

    salt
    1/4 tsp

    black pepper
    to taste

  • Roasted Cabbage Steaks

    Roasted Cabbage Steaks

    How to Make Roasted Cabbage Steaks

    Cabbage is a budget-friendly, versatile vegetable. In this recipe, a whole head of cabbage is sliced into thick “steaks” and roasted for a hearty side dish or vegetarian entree. These would also be great cooked on the grill. You could make a simple sauce of Greek yogurt and dill to top the steaks.


    5 min prep time


    1 hr cook time


    6servings


    1 cabbage steak

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Cut cabbage head into six 1″ thick slices.

    2. Arrange cabbage slices on a baking sheet and drizzle with olive oil. Sprinkle seasoning blend and dill weed over cabbage. Cover with aluminum foil.

    3. Bake for 45 minutes. Remove foil and let cabbage steaks brown in oven for 15 minutes longer.

    Kidney-Friendly
    Veggie Rich
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cabbage steak


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      270mg
      6%

    Ingredients

    fresh dill (chopped)
    1 tbsp

    salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tbsp

    black pepper
    1/2 tsp

    olive oil
    2 tbsp

    green cabbage
    1 head

  • Garlicky Ginger Eggplant

    Garlicky Ginger Eggplant

    How to Make Garlicky Ginger Eggplant

    This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

    2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.

    Kidney-Friendly
    Veggie Rich
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Asian
    Vegetarian
    Vegan
    Sides
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      2g

    • Potassium
      185mg
      4%

    Ingredients

    sesame oil
    2 tbsp

    Japanese eggplants (cut into 1-inch pieces)
    2 whole

    minced fresh ginger
    2 tsp

    garlic (minced)
    2 clove

    chopped mushrooms
    1/2 cup

    fresh mung bean sprouts
    1 cup

    fresh basil (chopped)
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    hoisin sauce
    1 tbsp

  • Broccoli Onion Latkes

    Broccoli Onion Latkes

    How to Make Broccoli Onion Latkes

    The low carb latkes use broccoli instead of the traditional potatoes. They are also lower in potassium, making them a great alternative for those following a low potassium diet for kidney health.


    15 min prep time


    10 min cook time


    4servings


    1 latke

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil the diced broccoli in a small amount of water for 5 minutes, then drain thoroughly.

    2. Break eggs into a medium bowl and beat. Add the flour and mix well. Add the broccoli and onion and stir into the flour/egg mixture until well mixed.

    3. Heat olive oil in a frying pan over medium-high heat. Drop the mixture by spoonfuls into the hot oil, making 4 equal portions. Flatten with a spatula, and cook until golden brown on both sides (about 3-4 minutes per side).

    4. Remove the latkes from the pan and drain on a paper towel to soak up extra oil. Serve hot.

    Kidney-Friendly
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      1 latke


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      241mg
      5%

    Ingredients

    fresh or frozen chopped broccoli florets
    3 cup

    diced onion
    1/2 cup

    eggs
    2 whole

    all-purpose flour
    2 tbsp

    olive oil
    2 tbsp

  • Spaghetti Squash Parmigiano

    Spaghetti Squash Parmigiano

    How to Make Spaghetti Squash Parmigiano

    Spaghetti squash is a winter squash with a unique stringy flesh that resembles spaghetti noodles. This recipe is a low carb side dish featuring classic Italian flavors but without the pasta! Spaghetti squash is also a lower potassium winter squash, making it a great addition to a kidney-friendly diet.
    Chef’s Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.


    10 min prep time


    1 hr cook time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375º F.
    2. Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
    3. Rub cut squash all over with 2 tbsp olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
    4. Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
    5. Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Vegetarian
    Sides
    Gluten-Free
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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
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      155mg
      3%

    Ingredients

    spaghetti squash
    1 (about 5 lbs)

    olive oil (divided use)
    4 tbsp

    garlic (minced)
    2 clove

    shallot (minced)
    1

    black pepper
    1/4 tsp

    crushed red pepper flakes
    1/8 tsp

    grated Parmesan cheese
    3/4 cup

  • Whole Roasted Cauliflower with Lemon Vinaigrette

    Whole Roasted Cauliflower with Lemon Vinaigrette

    How to Make Whole Roasted Cauliflower with Lemon Vinaigrette

    A whole roasted cauliflower is an impressive centerpiece to a plant-based meal. This low carb show-stopper is well worth the cook time—it tastes as good as it looks, and the prep is quick and easy.


    5 min prep time


    1 hr cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F.
    2. In a small bowl mix together 2 tbsp of the olive oil
      and salt. Place cauliflower, cut side down, in a
      large baking dish. Pour olive oil evenly over
      cauliflower and use your hands to rub the
      oil and salt mixture into the cauliflower.
    3. Place on the middle oven rack, and roast
      1 hour (if cauliflower starts getting too dark,
      then cover with aluminum foil).
    4. While cauliflower is roasting, whisk together
      the lemon juice, remaining 2 tbsp olive oil, parsley, and black pepper in a small bowl.
    5. When cauliflower is finished roasting,
      pour vinaigrette evenly over entire head.
    6. To serve, cut whole cauliflower in half,
      then cut each half into 4 pieces.
    Low Carb
    Veggie Rich
    Budget Friendly
    Dinner
    Holidays & Entertaining
    Main Dish
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      260mg
      6%

    Ingredients

    olive oil (divided use)
    4 tbsp

    salt
    1/2 tsp

    cauliflower (leaves and stem trimmed)
    1 whole head (about 2 1/2 lbs)

    lemon (juiced)
    1/2

    dried parsley
    1/2 tsp

    black pepper
    1/8 tsp

  • Barley, Mushroom, and Herb Risotto

    Barley, Mushroom, and Herb Risotto

    How to Make Barley, Mushroom, and Herb Risotto

    Risotto is traditionally made with starchy rice, but this version made with barley is higher fiber, and has a delightfully chewy texture. Adding the liquid to the grains 1/2 cup at a time gives them a rich, creamy texture by the time they are done cooking. Serve this as whole-grain side to a protein entree, like this Mediterranean Chicken and Artichokes, or add cooked chicken or shrimp and a handful of green to make this a complete meal.


    10 min prep time


    45 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, bring chicken broth and
      water to a simmer over medium heat. Set
      aside but keep warm on low heat.
    2. In a separate medium saucepan, add
      1 teaspoon olive oil over medium heat. Sauté
      onion until clear. Add barley and sauté
      2 minutes.
    3. Ladle 1/2 cup hot broth into barley mixture
      and stir constantly until liquid is absorbed.
      Continue to add broth, one 1/2 cup
      at a time, until the barley is cooked and has
      a creamy texture.
    4. Add 2 teaspoons olive oil to a medium
      sauté pan over medium-high heat. Add
      mushrooms and sauté until all the liquid
      from the mushrooms is expelled and mushrooms
      begin to brown. Add garlic and sauté
      1 minute.
    5. Add sautéed mushrooms and garlic to
      barley mixture; then stir in parsley, chives,
      pepper, and parmesan cheese. Serve immediately.
    6. If the barley risotto gets too thick, add
      more hot broth, stirring until creamy.
    Fiber Focused
    Sides
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      4mg

      1%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        6g

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

        0%

    • Protein
      9g

    • Potassium
      510mg
      11%

    Ingredients

    low sodium chicken broth
    4 cup

    water
    2 cup

    olive oil (divided use)
    3 tsp

    small onion (diced)
    1

    pearled barley
    1 cup

    sliced mushrooms
    1 lbs

    garlic (minced)
    1 clove

    fresh parsley
    2 tsp

    fresh chives
    2 tsp

    black pepper
    1/4 tsp

    grated Parmesan cheese
    1/4 cup

  • Whole-Wheat Spinach Parathas

    Whole-Wheat Spinach Parathas

    How to Make Whole-Wheat Spinach Parathas

    Paratha is a type of flatbread that originated in the northern part of India, where it is still popular. It’s part of a traditional Indian breakfast, but can also be served alongside lunch or dinner.


    1 hr prep time


    10 min cook time


    8servings


    1 paratha

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.
    2. Turn the paratha. Brush with
      ¼ tsp of the remaining oil. Continue cooking for about 3–4 minutes per side, turning as necessary, until the edges are brown on both sides. Using a flat spatula, press the middle of the paratha as it’s cooking so it cooks evenly.
    3. Preheat a cast iron griddle or
      flat skillet over medium-high heat. Place one piece of dough in the skillet. Cook for about 1 minute,
      or until it begins to bubble.
    4. After the standing time, knead
      the dough once again. Shape into 8 balls. Lightly dust your work
      surface with the remaining 1 Tbsp flour. Using a rolling pin, flatten
      each dough ball so it’s 6 inches
      in diameter.
    5. To make the dough for the paratha: mix 2 cups flour and the remaining ¼ tsp salt in a shallow dish. Add the spinach mixture to the flour mixture. Add water, little by little, to form a smooth dough
      (similar to the consistency of a pizza dough). Knead the dough until smooth. Transfer to a glass bowl. Cover with a damp towel. Set
      aside for 30 minutes to an hour
      at room temperature.
    6. Add the spinach and ¼ tsp salt. Cook for 3 minutes, or until the moisture released from the spinach is absorbed and the base becomes dry. Add the amchoor powder and cumin, stirring well. Remove from the heat. Set aside to cool.
    7. In a heavy-bottomed pan, heat 1 tsp oil over medium-high heat.
      Add the ajwain seeds, gingerroot, and chile. Cook for about 1 minute, stirring frequently.
    Indian
    Breakfast and Brunch
    Dinner
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 paratha


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

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

        0%

    • Protein
      3g

    • Potassium
      180mg
      4%

    Ingredients

    water
    2/3 cup

    whole-wheat pastry flour (divided)
    2 cups plus 1 tbsp

    ground cumin
    1 tsp

    amchoor (mango) powder
    1/2 tsp

    fine sea salt (divided use)
    1/2 tsp

    baby spinach (chopped)
    1 cup (tightly packed)

    green chile (seeds discarded, finely minced)
    1

    grated fresh ginger
    1 tbsp

    ajwain seeds
    1 tsp

    sunflower oil (divided use)
    3 tsp