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Tag: snacks

  • Peanut Butter Banana Oat Bites

    Peanut Butter Banana Oat Bites

    How to Make Peanut Butter Banana Oat Bites

    These satisfying high-fiber bites make a great snack or quick breakfast. You can freeze a couple bites in a snack-size plastic bag for a grab and go breakfast too!


    15 min prep time


    24servings


    2 bites

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

    2. In a medium bowl whisk together peanut butter, banana, egg, vanilla and Splenda Brown Sugar blend.

    3. In a small bowl mix together oats, baking soda and salt. Add milled flaxseed.

    4. Add oat mixture to peanut butter mixture and mix well.

    5. Scoop batter into 1 Tbsp. balls and place on baking sheet. Bake for 10-12 minutes. Cool on wire rack.

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
    Quick & Easy
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      2 bites


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      3g

    • Potassium
      85mg
      2%

    Ingredients

    eggs
    1 whole

    banana(s) (mashed)
    1 med

    peanut butter (heated in microwave for 30 seconds)
    1/2 cup

    vanilla extract
    1 tsp

    low-calorie brown sugar substitute
    2 tbsp

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

    baking soda
    1 tsp

    salt
    1/2 tsp

    ground flax seed
    1/4 cup

  • Peach and Black Bean Salsa with Chips

    Peach and Black Bean Salsa with Chips

    How to Make Peach and Black Bean Salsa with Chips

    Here’s a fun twist on salsa that everyone will love at your next summer picnic or barbeque.


    8servings


    1/3 rounded cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the lime juice, jalapeno, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, scallions and oregano until combined. Stir in the beans and adjust seasoning.
    2. Arrange the tortilla chips on a platter around a bowl of the salsa, and serve at room temperature. Alternatively, serve individual portions of salsa with the chips.
    Mexican/Southwestern
    Holidays & Entertaining
    Appetizers
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 rounded cup salsa


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      200mg
      4%

    Ingredients

    lime juice (approximately juice from 1 lime)
    2 tbsp

    jalapeño pepper (with some seeds, minced)
    1 small

    sea salt, or to taste
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    peanut oil
    1 tbsp

    peaches (pitted and finely diced)
    1 large

    green onion (scallion) (thinly sliced, green and white parts)
    3 whole

    fresh oregano leaves (finely chopped)
    1/2 tsp

    black beans (15-ounce, gently rinsed and drained (1 1/2 cups))
    1 can

    blue corn or sweet potato tortilla chips
    48

  • Papaya Lassi

    Papaya Lassi

    How to Make Papaya Lassi

    This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel.


    about 5 min prep time


    6servings


    4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all lassi ingredients in a food processor and blend until smooth.
    2. Serve in 6 tall thin glasses and garnish with mint leaves and ground cardamom before serving.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Indian
    Beverages
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      4 oz


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      110mg
      2%

    Ingredients

    small (8-oz / 230-g) ripe papaya (seeds removed and cut into 1/2-inch / 13-mm cubes)
    1

    Greek yogurt (plain fat-free)
    1 cup

    honey
    1 tsp

    water
    1 cup

    Juice of ½ lime
    1

    ice cubes
    1/4 cup

    cardamom (ground)
    1/4 tsp

    bunch mint leaves (stems removed)
    1

    cardamom (ground)
    1/4 tsp

  • Oven Pork Stew with Sweet Potatoes and Shallots

    Oven Pork Stew with Sweet Potatoes and Shallots

    How to Make Oven Pork Stew with Sweet Potatoes and Shallots

    This dish is a beauty. The light purple color of the shallots contrasts nicely with the bright orange of the sweet potatoes. This is one of those classic stovetop-to-oven dishes that fills the kitchen with a heavenly aroma.


    20 min prep time


    45 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350°F. Heat the olive oil in a large ovenproof Dutch oven or similar pan. Add the pork, in two batches, until the pork is well browned on all sides, about 6 minutes per batch. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic and sauté for 2–3 minutes.
    2. Add the pork with any accumulated juices back into the pan and sprinkle with the flour. Cook for 1 minute, stirring continuously, until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt, and pepper. Bring to a boil. Lower the heat and add in the mushrooms.
    3. Transfer the pan to the oven and bake uncovered for 40–45 minutes or until the vegetables are tender. Sprinkle with parsley.
    Dinner
    Holidays & Entertaining
    Main Dish
    Sides
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      40mg

      13%

    • Sodium
      195mg

      8%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      18g

    Ingredients

    large shallots (peeled and left whole)
    8

    sweet potatoes (peeled and cut into 8 wedges)
    2 med

    medium onion (chopped)
    1

    boneless pork loin (cut into 1 1/2-inch pieces)
    1 lbs

    olive oil
    1 tbsp

    garlic (minced)
    4 clove

    flour
    3 tbsp

    low sodium chicken broth (fat-free)
    1 3/4 cup

    dry white wine (Pinot Grigio or Sauvignon Blanc)
    1/2 cup

    fresh thyme (minced)
    1 tbsp

    Kosher or sea salt, to taste
    1

    black pepper, to taste (freshly ground)
    1

    cremini or white button mushrooms (cleaned, stems removed, and cut in half)
    1/2 lbs

    fresh parsley (chopped)
    1/2 cup

  • No-Bake Peanut Butter & Chocolate Bites

    No-Bake Peanut Butter & Chocolate Bites

    How to Make No-Bake Peanut Butter & Chocolate Bites

    Need a healthy snack for your summer road trip? This simple treat is much better for you than any processed snack that you get at a gas station.


    10 min prep time


    24servings


    2 bites

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small saucepan, combine sugar blend and milk over medium heat. Stir well and bring to a boil for 1 1/2 minutes. Stir in peanut butter and vanilla.

    2. Remove from heat and add oats. Stir until oats are evenly coated in the peanut mixture and everything has cooled. Fold in the chocolate chips.

    3. Scoop oat mixture into 1 Tbsp. balls and place on waxed paper. Let cool and refrigerate.

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    American
    Vegetarian
    No Cook
    Holidays & Entertaining
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      2 bites


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      2g

    • Potassium
      64mg
      1%

    Ingredients

    sugar substitute
    1/3 cup

    skim milk
    1/3 cup

    peanut butter
    1/2 cup

    vanilla extract
    1 tsp

    old-fashioned rolled oats
    2 cup

    mini-chocolate chips
    3 tbsp

  • No Mayo Egg Salad

    No Mayo Egg Salad

    How to Make No Mayo Egg Salad

    This egg salad mixture holds up well in the refrigerator. It is delicious served over fresh greens but could also be served on whole wheat crackers or in a whole wheat pita. Try this recipe for fool-proof hard-boiled eggs to get started. 

    This recipe featured in:

     

     

     


    5 min prep time


    4servings


    1/2 cup eggs salad on top of 1 cup arugula

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, mash together egg whites, cheese wedges, mustard, horseradish, salt (optional) and ground black pepper using a potato masher or sturdy whisk. You can also use a food processor but take care not to over process the egg salad. Pulse until combined but still slightly chunky.
    2. Serve 1/2 cup egg salad mixture on top of 1 cup arugula. You could also serve with arugula on toasted whole wheat bread for an open-face sandwich.
    3. Crack and peel the hard-boiled eggs. Slice the eggs in half and discard the yolks.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Quick & Easy
    Lunch
    Vegetarian
    Snacks
    Sandwiches
    Salads
    Easy Pantry Recipes
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup eggs salad on top of 1 cup arugula


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      5mg

      2%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

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

        0%

    • Protein
      13g

    • Potassium
      270mg
      6%

    Ingredients

    <a href=”https://www.diabetesfoodhub.org/recipes/hard-boiled-egg.html”>hard-boiled eggs</a>
    12

    light creamy swiss cheese wedges
    4

    Dijon Mustard
    1 tbsp

    horseradish
    1 tsp

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    arugula
    4 cup

  • Mini-Peach Crisps

    Mini-Peach Crisps

    How to Make Mini-Peach Crisps

    We know that fish is a good source of omega-3 fatty acids, which are heart healthy fats. But, this recipe is jammed pack with omega-3 fatty acids from the walnuts and ground flaxseed – these foods are ways to incorporate more omega-3 fatty acids into your diet.


    20 min prep time


    6servings


    1 peach crisp (ramekin)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Spray six 4-ounce ramekin dishes with cooking spray.
    2. In a medium pot heat peaches, water and Splenda over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes.
    3. In a small bowl combine 1 Tsp. cornstarch and 1 Tsp. cold water; stir until smooth. Pour into pot with peaches and stir 1 minute.
    4. In a small bowl, combine Crisp Topping ingredients using hands.
    5. Pour peach mixture evenly into six ramekin dishes. Evenly divide crisp topping and place on top of each peach ramekin dish.
    6. Place ramekins on a baking sheet and bake in oven for 25-30 minutes.
    Low Sodium
    Snacks
    Vegetarian
    Dessert
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    Nutrition facts

    6 Servings



    • Serving Size

      1 peach crisp (ramekin)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%

    • Protein
      2g

    Ingredients

    frozen peaches (unsweetened (or 4-5 fresh peaches), sliced)
    3 cup

    water
    1/4 cup

    low-calorie sugar substitute
    1 tbsp

    Cornstarch
    1 tsp

    buttery spread
    2 tbsp

    low-calorie brown sugar substitute
    2 tbsp

    old-fashioned rolled oats (gluten-free)
    1/3 cup

    walnuts (chopped)
    1/4 cup

    ground flax seed
    2 tbsp

    ground cinnamon
    1/2 tsp

  • Mini-Crab Bites – Quick Recipe

    Mini-Crab Bites – Quick Recipe

    How to Make Mini-Crab Bites – Quick Recipe

    This quick and healthy recipe makes a great appetizer for a party. Feel free to substitute canned tuna for crab if desired; just omit the tarragon and replace with chives.


    20 min prep time


    7servings


    4 crab bites

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine all ingredients, except cucumbers, and mix well.
    2. Place cucumbers on serving platter and top with a spoonful of crab salad.
    Low Carb
    Seafood
    Appetizers
    Holidays & Entertaining
    Snacks
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      4 crab bites


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      95mg

      32%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      5g

    Ingredients

    crab meat (6-ounce, drained (15% leg meat))
    2 can

    light mayonnaise
    1/3 cup

    Dijon Mustard
    1 tsp

    green onions (sliced)
    2

    red bell pepper (finely diced)
    1/2

    lemon juice
    1 tbsp

    dried tarragon (dried)
    3/4 tsp

    sweet relish
    2 tbsp

    cayenne pepper or paprika
    1 pinch

    black pepper (freshly ground)
    1/8 tsp

    cucumber(s) (peeled and sliced into rounds)
    2

  • Mini-Artichoke Cakes

    Mini-Artichoke Cakes

    How to Make Mini-Artichoke Cakes

    These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.


    10 min prep time


    20 min cook time


    10servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
    2. In a medium bowl mix together all ingredients.
    3. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      3g

    • Potassium
      80mg
      2%

    Ingredients

    nonstick cooking spray
    1

    artichoke hearts (drained and chopped)
    1 (14-oz) can

    olive oil
    1 tbsp

    egg whites (slightly beaten)
    2

    shredded part-skim mozzarella
    1/2 cup

    Parmesan cheese (freshly grated )
    2 tbsp

    cornmeal
    2 tbsp

  • Mini Veggie Frittatas

    Mini Veggie Frittatas

    How to Make Mini Veggie Frittatas

    Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.


    15 min prep time


    9servings


    1 mini-frittata

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
    2. Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
    3. In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
    4. Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
    Low Carb
    Low Sodium
    Italian
    Appetizers
    Holidays & Entertaining
    Lunch
    Sides
    Snacks
    Quick & Easy
    Vegetarian
    Gluten-Free
    Breakfast and Brunch
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    Nutrition facts

    9 Servings



    • Serving Size

      1 mini-frittata


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      105mg

      35%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      85mg
      2%

    Ingredients

    paper muffin liners
    9

    nonstick cooking spray
    1

    onion(s) (diced)
    1/4 cup

    green pepper (diced)
    1/2 cup

    eggs
    5

    egg whites
    4

    salt (optional)
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    Parmesan cheese (freshly grated)
    3 tbsp