The Super Diabetes Site

Tag: snacks

  • Date, Almond, and Sesame Balls

    Date, Almond, and Sesame Balls

    How to Make Date, Almond, and Sesame Balls

    Although they look like elegant truffles, these sweet treats are packed with tons of healthy nutrients. Dates have been cultivated for more than 5,000 years. This recipe can be made in advance and stored in the refrigerator for up to a week or in the freezer for up to a month.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


    15 min prep time


    36servings


    1 ball

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the dates, butter, water, almonds, vanilla, cardamom, and cinnamon in a food processor. Pulse to form a smooth paste. Shape the dough into date-size balls.
    2. Spread the sesame seeds and flaxseed on a baking sheet. Roll the date balls in the seeds to coat. Arrange on a serving platter.
    Low Sodium
    Mediterranean
    Dessert
    Foodie
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    36 Servings



    • Serving Size

      1 ball


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      10mg

      <1%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      3g

    • Potassium
      150mg
      3%

    Ingredients

    pitted dates
    1 lbs

    butter (at room temperature)
    1/4 cup

    water
    1/4 cup

    blanched almonds
    1/2 lbs

    vanilla extract
    1 tsp

    ground cardamom
    1 tsp

    ground cinnamon
    1/2 tsp

    sesame seeds (toasted)
    1 cup

    ground flax seed
    2 tbsp

  • Bruschetta-Stuffed Mushrooms

    Bruschetta-Stuffed Mushrooms

    How to Make Bruschetta-Stuffed Mushrooms

    Bruschetta is a colorful and delicious appetizer for any gathering. For a lower carb option, try this simple bruschetta stuffed in mushrooms instead of serving it on the traditional baguette.

    This recipe can be found in The Diabetes Superfoods Cookbook and Meal Planner.  

     


    10 min prep time


    20 min cook time


    7servings


    2 mushroom caps

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Cut tomatoes into quarters and set aside.
    2. In a skillet, heat olive oil and add garlic. Saute garlic for about 1 minute. Add tomatoes and continue to saute for about 4 minutes. Remove from heat and stir in basil and both cheeses.
    3. Remove stems from mushrooms and fill with tomato mixture. Bake in oven for 15 minutes.
    4. Let cool slightly, then drizzle with balsamic vinegar. Serve warm.
    Low Sodium
    Low Carb
    Veggie Rich
    Italian
    Appetizers
    Budget Friendly
    Holidays & Entertaining
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    7 Servings



    • Serving Size

      2 mushroom caps


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      3mg

      1%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      270mg
      6%

    Ingredients

    grape tomatoes
    1 pints

    olive oil
    2 tsp

    garlic
    2 clove

    dried basil
    2 tsp

    2% mozzarella cheese
    1/3 cup

    freshly grated parmesan cheese
    2 tbsp

    large “stuffer” mushrooms
    14 oz (about 14 mushrooms)

    balsamic vinegar
    1 tbsp

  • Onion, Spinach, and Artichoke Dip

    Onion, Spinach, and Artichoke Dip

    How to Make Onion, Spinach, and Artichoke Dip

    Enjoy this dip with fresh cut vegetables such as baby carrots, celery sticks, sliced cucumbers, or mini bell peppers. It’s a simple way to incorporate more vegetables (and therefore, more nutrients) into your next party spread!

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    15 min prep time


    15 min cook time


    20servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F.
    2. In a large skillet, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring frequently. Add artichokes and thyme and cook for an additional 3 minutes or until veggies begin to brown. Add spinach and cook for an additional 1-2 minutes until spinach is wilted. Remove skillet from heat.
    3. In a microwave-safe bowl, combine light mayonnaise, cheese wedges, and 1 tbsp Parmesan cheese. Heat in microwave for 30 seconds to soften, then mix well. If needed, heat mixture in 15-second increments until cheeses are softened and easily mixed with mayonnaise.
    4. Add cheese mixture and lemon juice to sauteed vegetables and mix well. Spread dip into a small baking dish, top with remaining 1 tbsp of Parmesan cheese, and bake in the oven for 5 minutes. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Comfort Food
    Appetizers
    Gluten-Free
    Holidays & Entertaining
    Snacks
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    20 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      110mg
      2%

    Ingredients

    olive oil
    1 tsp

    onion(s) (finely diced)
    1

    artichoke hearts (drained and rinsed)
    1 (15-oz) can

    dried thyme
    1/2 tsp

    spinach (coarsely chopped)
    6 oz

    light mayonnaise
    1/4 cup

    light spreadable cheese wedges (such as laughing cow)
    4 wedges

    freshly grated parmesan cheese (divided)
    2 tbsp

    lemon (juiced)
    1

  • Lemony Pesto Hummus

    Lemony Pesto Hummus

    How to Make Lemony Pesto Hummus

    Enjoy this hummus as a dip for snacking with nonstarchy vegetables, whole-wheat pita, or whole-grain crackers.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 

     


    5 min prep time


    5servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients to a food processor or blender and blend until smooth.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Snacks
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Appetizers
    pinterestfacebooktwittermail

    Nutrition facts

    5 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      5g

    • Potassium
      150mg
      3%

    Ingredients

    chickpeas (garbanzo beans) (drained and rinsed)
    1 (14.5 oz) can

    jarred pesto sauce
    2 tbsp

    lemon (juiced)
    1

    fresh ground black pepper
    1/2 tsp

  • Lemon Raspberry Chia Seed Pudding

    Lemon Raspberry Chia Seed Pudding

    How to Make Lemon Raspberry Chia Seed Pudding

    This unique yet easy snack packs in heart-healthy omega-3 fatty acids from the chia seeds, along with other nutrition bonuses like protein and fiber.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 


    1 hr prep time


    4servings


    1/3 cup pudding with 1/2 cup raspberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small mixing bowl, whisk together all ingredients except the raspberries. Put mixture in the refrigerator for at least one hour until chia seeds soak up the liquid and it becomes a pudding consistency.
    2. To serve, put 1/3 cup pudding in a small bowl with 1/2 cup raspberries.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Fiber Focused
    Vegetarian
    Vegan
    Snacks
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dessert
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup pudding with 1/2 cup raspberries


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        7g

    • Protein
      3g

    • Potassium
      200mg
      4%

    Ingredients

    chia seeds
    1/4 cup

    unsweetened vanilla almond milk
    1 cup

    lemon zest
    1/2 tsp

    lemon juice
    1 1/2 tsp

    honey
    1 tbsp

    raspberries
    2 cup

  • Fig and Walnut Yogurt Tarts

    Fig and Walnut Yogurt Tarts

    How to Make Fig and Walnut Yogurt Tarts

    These beautiful yet simple tarts can be served as an appetizer, snack, or light dessert. If you can’t find figs, other fruit like apple, pear, or berries would also work.

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 

     


    15 min prep time


    6servings


    2 tarts

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small mixing bowl, combine goat cheese, yogurt, and orange juice together.
    2. Fill each phyllo shell with 1 tbsp of cheese mixture. Top each with 1 piece of mint leaf, a walnut half, and a fig piece. Keep refrigerated until ready to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Vegetarian
    Snacks
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Appetizers
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      2 tarts


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      4g

    • Potassium
      150mg
      3%

    Ingredients

    crumbled goat cheese
    1 oz

    nonfat, plain Greek yogurt
    1/4 cup

    freshly squeezed orange or clementine juice
    2 tbsp

    mini phyllo dough shells
    12

    fresh mint (each cut into 3 pieces)
    4 leaves

    walnut halves
    12

    large fresh figs (each cut into 3 pieces)
    4

  • Mushroom Arugula Pizza

    Mushroom Arugula Pizza

    How to Make Mushroom Arugula Pizza

    Mini pizzas are easy and fun to create using a sandwich thin and your favorite toppings

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner.


    15 min prep time


    5 min cook time


    6servings


    1 pizza (1/2 sandwich thin)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a skillet, saute half the garlic, the onion, and mushrooms in olive oil for about 10 minutes or until mushrooms are golden brown.
    2. In a food processor, combine arugula, ricotta, the remaining garlic, and white pepper and pulse until smooth.
    3. Place 6 sandwich thin halves on a baking pan. Add 1 tbsp of the arugula mixture to each half of sandwich thin. Top with the mushroom mixture and shredded mozzarella, dividing them evenly among all six pizzas.
    4. Broil for 5 minutes on low in the oven until cheese is melted.
    Low Sodium
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Kid Friendly
    Comfort Food
    Vegetarian
    Snacks
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 pizza (1/2 sandwich thin)


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      6g

    • Potassium
      230mg
      5%

    Ingredients

    garlic (minced, divided use)
    4 clove

    diced red onion
    1/4 cup

    white (button) mushrooms (sliced)
    8 oz

    olive oil
    2 tsp

    packed arugula (about 3 cups loose)
    1 cup

    part-skim ricotta cheese
    1/4 cup plus 1 tbsp

    white pepper
    1/8 tsp

    whole wheat sandwich thins (split in open)
    3

    reduced-fat shredded mozzarella
    3 tbsp

  • One-Bite Spaghetti Squash Cups

    One-Bite Spaghetti Squash Cups

    How to Make One-Bite Spaghetti Squash Cups

    Since this recipe only uses half of the cooked spaghetti squash, use the other half for another tasty recipe. An easy idea is to scrape out the squash and sauté it with a little pesto sauce. This makes for a two-ingredient side dish that’s packed with flavor!


    15 min prep time


    50 mintues cook time


    12servings


    2

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a soup pot with 1 inch water; place squash in water. Bring to a boil over high heat, cover, and cook 25 to 30 minutes or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly. Cut squash in half, lengthwise. Remove and discard seeds with a spoon. With a fork, scrape the inside of one half, shredding it into noodle-like strands. Place shredded squash in a large bowl. Reserve remaining half for later use.

    2. Meanwhile, in a small skillet over medium-low heat, heat oil until hot. Cook onion and garlic 3 to 4 minutes or until softened, stirring occasionally; add to squash.

    3. Add cream cheese to squash mixture and mix until thoroughly combined. Stir in egg, poultry seasoning, and pepper.

    4. Preheat oven to 400 degrees F. Coat 1 (24-cup) mini muffin tin with cooking spray. Spoon equal amounts of squash mixture into each muffin cup and lightly press 2 to 3 dried cranberries on top of each. Bake 25 to 30 minutes or until lightly browned. Let cool slightly, then remove from muffin tin and serve.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Low Carb
    Sides
    Holidays & Entertaining
    Gluten-Free
    Appetizers
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      2


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    spaghetti squash
    3 lbs

    olive oil
    2 tbsp

    finely chopped onion
    1/2 cup

    garlic (minced)
    2 clove

    cream cheese (cut into 1/2-inch chunks, softened)
    1/2 (8-ounce) package

    eggs
    1 whole

    poultry seasoning
    1/2 tsp

    black pepper
    1/8 tsp

    dried cranberries (for garnish)
    1/2 cup

  • Strawberry-Lemon Cheesecake

    Strawberry-Lemon Cheesecake

    How to Make Strawberry-Lemon Cheesecake


    5 min prep time


    4servings


    1/3 cup ricotta cheese, 1/2 cup strawberries

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, mix together the ricotta cheese, honey, lemon zest, and cinnamon.
    2. Divide the mixture among four individual dessert dishes. Top each dish with a portion of strawberries and sprinkle with some of the graham cracker crumbs.
    Low Sodium
    Comfort Food
    Italian
    Kid Friendly
    Dessert
    Foodie
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Vegetarian
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/3 cup ricotta cheese, 1/2 cup strawberries


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      11g

    • Potassium
      240mg
      5%

    Ingredients

    graham cracker (crumbled)
    1

    strawberries (sliced)
    2 cup

    ground cinnamon
    1/2 tsp

    lemon
    1

    honey
    3/4 tsp

    ricotta cheese (nonfat)
    1 1/3 cup

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz