The Super Diabetes Site

Tag: snacks

  • Citrus Grilled Shrimp with Spring Greens

    Citrus Grilled Shrimp with Spring Greens

    How to Make Citrus Grilled Shrimp with Spring Greens

    A light and easy dish, this grilled shrimp offers a lot of flavors. It can be eaten on its own or with a side of a nonstarchy dish like cauliflower rice.


    5 min prep time


    25 min cook time


    4servings


    4 shrimp with 1 cup salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together orange and lime juice, hot sauce, garlic and pepper. Add shrimp to bowl and place in refrigerator to marinate for 20 minutes.
    2. Prepare an indoor or outdoor grill to medium. Spray grill rack with cooking spray.
    3. Place shrimp on skewers and grill for 2-3 minutes on each side or until shrimp are done.
    4. Serve shrimp on top of spring mix salad with clementine slices.
    5. Whisk together dressing ingredients and pour over shrimp and salad.
    Low Sodium
    Grilling
    Dinner
    Snacks
    Salads
    Gluten-Free
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 shrimp with 1 cup salad


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      45mg

      15%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      320mg
      7%

    Ingredients

    nonstick cooking spray
    1

    clementine oranges (juiced)
    2

    lime (juiced)
    1

    Dash hot sauce
    1

    garlic (minced)
    1 clove

    pepper
    1/4 tsp

    large shrimp (raw)
    16

    nonstick cooking spray
    1

    spring mix salad
    4 cup

    clementine oranges (peeled and sectioned)
    2

    clementine oranges (juice)
    2

    olive oil
    2 tbsp

  • Cinnamon Ginger Apple On A Stick

    Cinnamon Ginger Apple On A Stick

    How to Make Cinnamon Ginger Apple On A Stick

    A novel approach to dessert. The crushed nuts add crunch and eye appeal. You can also cut the apples in quarters and place a few different varieties on each stick.


    6servings


    1⁄2 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Marinate apple halves in all ingredients except walnuts.
    2. Preheat grill to medium high. Cook as per directions for direct heat method for 5–6 minutes, turning once until golden brown on the outside and just warmed through on the inside.
    3. Remove apples from the grill, cool for a few minutes, and roll in crushed walnuts. Press gently.
    4. Place a skewer in each apple half and serve.
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Grilling
    Dessert
    Vegetarian
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1⁄2 apple


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        10g

    • Protein
      1g

    • Potassium
      95mg
      2%

    Ingredients

    apple ( (Granny Smith, Fuji, Rome, or Gala), peeled, halved, and core removed)
    3

    Juice of 1 lemon
    1

    fresh ginger root (minced)
    1 tbsp

    ground cinnamon
    1/2 tsp

    honey
    1 tbsp

    walnuts or pecans (crushed)
    1/4 cup

    wooden or metal skewers
    6

  • Chocolate Walnut Mug Cake

    Chocolate Walnut Mug Cake

    How to Make Chocolate Walnut Mug Cake

    When you want dessert, this cake that’s made inside a coffee mug is a great way to enjoy a portion-controlled treat.


    5 min prep time


    1 min cook time


    1serving


    1 mug cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Spray a coffee mug with cooking spray.
    2. Add the flour, cocoa powder, baking powder, salt, stevia, canola oil, milk and vanilla and stir to combine.
    3. Microwave for 45 seconds.
    4. Top with the walnuts and serve.
    Fiber Focused
    Comfort Food
    Kid Friendly
    Dessert
    Foodie
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      1 mug cake


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      6g

    • Potassium
      290mg
      6%

    Ingredients

    unsweetened cocoa powder
    2 tbsp

    white whole-wheat flour
    2 tbsp

    Nonstick cooking spray
    1

    baking powder
    1/4 tsp

    pinch salt
    1 pinch

    stevia powder
    1 1/2 tsp

    canola oil
    1 1/2 tsp

    skim milk
    2 tbsp

    vanilla extract
    1/4 tsp

    walnuts (chopped)
    3/4 tbsp

  • Chinese Five-Spice Kale Chips

    Chinese Five-Spice Kale Chips

    How to Make Chinese Five-Spice Kale Chips

    Chinese five-spice powder is a mixture of five spices: star anise, cloves, cinnamon, Sichuan pepper, and fennel. It gives a sweet, salty, sour, bitter and pungent taste to dishes. Don’t have it? Try a simplified Asian three-spice powder: mix equal parts ground cloves, ginger, and cinnamon. Either mix is perfect for this kale chip side dish, that’s a nutrition powerhouse and packed with flavor.


    5 min prep time


    20 min cook time


    2servings


    3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 300 degrees F. Add the kale to a large bowl and toss well with the oil, five-spice powder and salt.
    2. Arrange the leaves in a single layer onto 2 large baking sheets. Bake until the leaves are crisp, about 20 minutes.
    3. Transfer the sheets to racks to cool, then serve.
    Low Carb
    Veggie Rich
    Asian
    Snacks
    Vegetarian
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      3 cups


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      3g

    • Potassium
      350mg
      7%

    Ingredients

    sea salt
    1/8 tsp

    kale (stems and tough ribs removed, cut into large bite-size pieces (5 packed pieces))
    1 bunch

    Extra Virgin Olive Oil
    1 tbsp

    Chinese five-spice powder
    1/4 tsp

  • Chickpea Tabbouleh

    Chickpea Tabbouleh

    How to Make Chickpea Tabbouleh

    Bulgur is the grain used in traditional tabbouleh, but the bulk of this tasty tabbouleh is made up of vegetables, herbs and protein-packed chickpeas.


    30 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse the bulgur wheat and add it to a small bowl. Pour hot water over the bulgur, cover, and let soak for about 20 minutes, until doubled in size. Drain excess liquid, if any, and place the bulgur in a large bowl.
    2. Chop the parsley to a medium-fine consistency. It should have some texture left in it and should not look pureed. Add the parsley to the bulgur wheat, and add all the remaining salad ingredients. Cover and set aside.
    3. For the vinaigrette, in a small bowl, whisk together the ingredients. Add to the salad; taste and adjust any seasonings. Add more lemon juice if desired. Turn the tabbouleh out onto a platter to serve.
    Low Sodium
    Veggie Rich
    Mediterranean
    Holidays & Entertaining
    Quick & Easy
    Salads
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      275mg
      6%

    Ingredients

    bulgur wheat
    1/2 cup

    hot water (to cover and soak bulgur)
    1

    fresh parsley ((about 1/2 pound), thick stems removed)
    2 bunch

    fresh mint (minced)
    4 tbsp

    cucumber(s) (peeled, seeded, and diced)
    1/2 cup

    green onion (scallion) (finely minced (about 1/2 cup))
    3

    small tomatoes ((about 1 pound), diced (about 2 1/2 cups))
    3

    medium red bell pepper (seeded and diced (about 1/2 cup))
    1/2

    canned chickpeas (garbanzos) (drained and rinsed)
    1 cup

    fresh lemon juice
    3 tbsp

    olive oil
    3 tbsp

    salt
    1/4 tbsp

  • Chicken Satay

    Chicken Satay

    How to Make Chicken Satay

    This makes a great party appetizer. You can serve the dip in a bowl on a large platter and surround it with the skewers.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    1 hr prep time


    10 min cook time


    4servings


    2 skewers with 2 Tbsp. sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.
    2. In a medium bowl, whisk together 1 tbsp Splenda Brown Sugar, 1 tbsp soy sauce, half the minced garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.
    3. Prepare an indoor or outdoor grill.
    4. While the chicken is marinating, whisk together the remaining tbsp Splenda brown sugar blend, remaining tbsp soy sauce, remaining minced garlic, peanut butter, and coconut milk in a microwave safe bowl. Set aside.
    5. Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.
    6. Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 Tbsps. of sauce.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Asian
    Appetizers
    Holidays & Entertaining
    Snacks
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      2 skewers with 2 Tbsp. sauce


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      27g

    • Potassium
      290mg
      6%

    Ingredients

    bamboo skewers
    8

    boneless, skinless chicken breasts
    1 lbs

    low-calorie brown sugar substitute (divided use)
    2 tbsp

    lower sodium soy sauce (divided use)
    2 tbsp

    garlic (minced, divided use)
    2 clove

    minced fresh ginger
    1 tsp

    lime juice
    2 tbsp

    Asian-style hot sauce, such as sriracha
    1/2 tsp

    creamy peanut butter
    2 tbsp

    unsweetened coconut milk beverage
    1/4 cup

  • Cheese and Veggie Pitas

    Cheese and Veggie Pitas

    How to Make Cheese and Veggie Pitas

    This vegetarian pita sandwich recipe is easy to make for a crowd. It’s also easy to pack and take to work so you don’t have to eat out at lunch time.


    15 min prep time


    8servings


    1/2 pita

    Print Recipe >

    Step-By-Step Instructions:

    1. Slice one side of each pita to open pocket, but do not cut all the way through. Set aside.
    2. Spread 1/2 Tbsp. of mayonnaise in each pita.
    3. Slice Swiss cheese into 4 even slices. Spread 2 Tbsps. of hummus on each cheese slice and sprinkle 1 Tbsp. of sunflower seeds on top.
    4. Layer lettuce leaf, onion slices, tomato slices, and cucumber slices on top of hummus.
    5. Stuff each pita with sandwich filling and cut in half.
    Veggie Rich
    Mediterranean
    Lunch
    Dinner
    Vegetarian
    Snacks
    Holidays & Entertaining
    Sandwiches
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 pita


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      275mg

      12%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      8g

    • Potassium
      580mg
      12%

    Ingredients

    large tomato (cut into 4 equal slices)
    1

    Swiss cheese (reduced-fat)
    2 1/4 oz

    medium red onion (thinly sliced)
    1

    light mayonnaise
    2 tbsp

    romaine lettuce leaves
    4

    sunflower seeds
    1/4 cup

    whole wheat pita
    4

    hummus
    1/2 cup

    medium cucumber
    1

  • Caribbean Bean Dip

    Caribbean Bean Dip

    How to Make Caribbean Bean Dip

    Make this dip and store it in the fridge so you can snack on it with some fresh veggies throughout the week. You can also enjoy it with baked tortilla chips or pita wedges if it fits with your meal plan.


    8servings


    3½ Tbsps.

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree all ingredients except the green onion in a blender until smooth. Top with green onion and serve with tortilla chips or fresh vegetables.
    Low Sodium
    Low Carb
    Caribbean
    Vegetarian
    Snacks
    Quick & Easy
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    8 Servings



    • Serving Size

      3½ Tbsps.


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2g

      3%

      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      125mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      3g

    Ingredients

    organic black beans (15.5-ounce, drained)
    1 can

    Hass avocado (peeled and sliced)
    1/2

    lemon juice
    3 tbsp

    cilantro (roughly chopped)
    2 tbsp

    ground cayenne red pepper
    1/4 tsp

    ground cumin
    1/4 tsp

    sea salt, or to taste
    1/4 tsp

    green onions (thinly sliced)
    3 tbsp

  • Caprese Kabobs

    Caprese Kabobs

    How to Make Caprese Kabobs

    This easy appetizer is perfect for summer and uses garden fresh ingredients. These kabobs are packed with flavor and low in carbohydrates. They also look beautiful on a serving platter and are sure to impress guests!


    15 min prep time


    18servings


    1 kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. Place 1 grape tomato, 1 basil leaf, and 1 mozzarella ball on each bamboo fork. Repeat this process for 18 kabobs. Place the kabobs on a serving platter.
    2. In a small bowl, whisk together the olive oil and balsamic vinegar. Right before serving, drizzle the dressing over the kabobs to coat evenly.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Italian
    Quick & Easy
    Snacks
    Holidays & Entertaining
    Appetizers
    Gluten-Free
    Vegetarian
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    Nutrition facts

    18 Servings



    • Serving Size

      1 kabob


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      1g

    • Potassium
      30mg
      <1%

    Ingredients

    bamboo skewers
    18 small

    fresh basil (folded in half)
    18 leaves

    grape tomatoes
    18 whole

    fresh mozzarella balls (1/4 ounce each)
    18 whole

    olive oil
    1 tbsp

    balsamic vinegar
    1 1/2 tbsp

  • Bulgur, Mint, And Tomatoes On Cucumber Rounds

    Bulgur, Mint, And Tomatoes On Cucumber Rounds

    How to Make Bulgur, Mint, And Tomatoes On Cucumber Rounds


    10 min prep time


    12 min cook time


    4servings


    1/2 cup bulgur mixture and 8 cucumber slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water and bulgur to a boil in a medium saucepan over high heat. Reduce heat, cover, and simmer 12 minutes.
    2. Meanwhile, combine the remaining ingredients, except the cucumber, in a medium bowl.
    3. Drain bulgur in a fine-mesh sieve and run under cold water to cool quickly. Shake off excess liquid and stir into the tomato mixture.
    Veggie Rich
    Low Carb
    Snacks
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup bulgur mixture and 8 cucumber slices


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      300mg
      6%

    Ingredients

    quick-cooking bulgur (dry)
    1/3 cup

    water
    1 cup

    fresh mint (finely chopped)
    1 cup

    medium plum tomato (diced)
    1

    lemon juice
    1 tbsp

    canola oil
    1 1/2 tbsp

    cider vinegar
    1 tbsp

    red onion (finely chopped)
    1/4 cup

    crushed red pepper flakes
    1/8 tsp

    salt
    1/4 tsp

    cucumber(s) (about 1/4-inch thick each, 12 ounces total)
    32 slice