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Tag: snacks

  • Pumpkin-Vanilla Pudding

    Pumpkin-Vanilla Pudding

    How to Make Pumpkin-Vanilla Pudding


    1 hr, 10 min prep time


    7 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.
    2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
    3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
    4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Foodie
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    low-calorie sugar substitute
    1/4 cup

    Cornstarch
    2 tbsp

    1% milk
    1 3/4 cup

    eggs
    2

    canned pumpkin
    8 oz

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    ground nutmeg
    1/8 tsp

    vanilla bean
    1

    pecans
    1/4 cup

    whipped topping
    1

  • New Ants on a Log

    New Ants on a Log

    How to Make New Ants on a Log


    5 min prep time


    1serving


    2 topped celery sticks

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with the nut butter, and top with dried fruit. Serve immediately.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Kid Friendly
    Vegetarian
    Snacks
    Appetizers
    Cooking for 1 or 2
    No Cook
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      2 topped celery sticks


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      525mg
      11%

    Ingredients

    unsweetened dried cherries
    2 tsp

    almond butter
    1 1/2 tbsp

    celery (trimmed and washed)
    2 stalks

  • Maple Apples

    Maple Apples

    How to Make Maple Apples

    Sautéing apples caramelizes their natural sugars creating a rich, sweet flavor. These apples are tossed in a low sugar syrup made from apple cider and sugar-free maple syrup for a delicious, diabetes-friendly dessert. Or, serve over plain Greek yogurt for a sweet but filling breakfast.


    7 min prep time


    14 min cook time


    4servings


    1/2 apple

    Print Recipe >

    Step-By-Step Instructions:

    1. Toss the apple slices with the lemon juice.
    2. In a large skillet, heat the oil over medium heat. Add the apples and sauté for 3 minutes. Reduce the heat to low, cover, and simmer for about 6 to 7 minutes, stirring occasionally. Remove the apples from the pan and set aside.
    3. In the same skillet add all the remaining ingredients except the almonds. Bring to a boil and cook over medium-high heat until syrupy, scraping up any bits of apple remaining in the pan. Add back the apples and sprinkle with the sliced almonds.
    Low Sodium
    Kid Friendly
    Comfort Food
    Quick & Easy
    Foodie
    Dessert
    Breakfast and Brunch
    Vegetarian
    Snacks
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 apple


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g

    • Protein
      1g

    Ingredients

    Granny Smith or other tart apple (unpeeled and sliced into 1/2-inch wedges)
    2

    lemon juice
    1 tbsp

    canola oil
    1 tsp

    apple cider
    1/4 cup

    sugar-free maple-type syrup
    1 tbsp

    ground cloves
    1/4 tsp

    ground cinnamon
    1/4 tsp

    slivered almonds (toasted)
    1 tbsp

  • Dijon and Horseradish Deviled Eggs

    Dijon and Horseradish Deviled Eggs

    How to Make Dijon and Horseradish Deviled Eggs

    Deviled eggs are a great low carb snack or appetizer. And, perfect for Easter time if you have a lot of leftover dyed eggs! This traditional take features zesty dijon mustard and horseradish for extra flavor without a lot of added salt. We subbed most of the mayonnaise for plain yogurt for a lighter filling.


    10 min prep time


    7 min cook time


    6servings


    2 halves

    Print Recipe >

    Step-By-Step Instructions:

    1. To prepare the eggs: Add the eggs to a saucepan that is large enough so they are not crowded. Add water to cover about 1 inch over the eggs. Cover the pot and bring to a boil. Once the water comes to a boil, about 6 to 7 minutes, remove the pot from the heat and set it on an unused burner. Add the vinegar to the water (to help in peeling the eggs). Let the eggs stand in the hot water for 20 to 30 minutes.
    2. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water bath, letting them cool for 15 to 20 minutes. Gently remove each egg from the ice water, and gently tap its shell until it is cracked all over (but do not peel). Add the cracked eggs back to the ice water bath (prepare a new ice bath if necessary) for 10 minutes. Remove the eggs from the ice water, and gently roll them between your palms. The shells should slip off easily. Discard the shells.
    3. Halve each egg and remove the yolks. Discard one yolk and add the remaining five to a bowl. Set the egg whites on a platter, with the cut sides up.
    4. Mash the yolks with the yogurt, mayonnaise, chives, mustard, horseradish, turmeric, salt, and pepper. Spoon or pipe the egg yolk mixture back into the egg whites. Sprinkle lightly with paprika.
    Low Sodium
    Low Carb
    Comfort Food
    Kid Friendly
    Vegetarian
    Appetizers
    Foodie
    Holidays & Entertaining
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      2 halves


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      150mg

      50%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      110mg
      2%

    Ingredients

    eggs
    6

    white vinegar
    1 tbsp

    plain yogurt (nonfat)
    6 tbsp

    light mayonnaise
    1 tbsp

    fresh chives (minced)
    1 tbsp

    Dijon Mustard
    2 tsp

    horseradish
    1/2 tsp

    turmeric
    1/4 tsp

    paprika
    1 pinch

  • Black Bean and Peach Salsa

    Black Bean and Peach Salsa

    How to Make Black Bean and Peach Salsa

    Chef’s Secret: Mango can be substituted for the peach if you prefer.
     


    15 min prep time


    24servings


    2 Tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sauces
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    black pepper
    1

    salt
    1/8 tsp

    red onion (minced)
    2 tbsp

    lemon (juiced)
    2

    fresh parsley (chopped)
    1/2 cup

    olive oil
    1 tbsp

    ground cumin
    1/2 tsp

    peaches (diced)
    2

    black beans (drained and rinsed)
    15 oz

  • Berry Salsa

    Berry Salsa

    How to Make Berry Salsa


    15 min prep time


    5servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a small bowl and serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to blend before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Kid Friendly
    Snacks
    Sauces
    Quick & Easy
    Holidays & Entertaining
    Foodie
    Appetizers
    Vegetarian
    Vegan
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    Nutrition facts

    5 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      95mg
      2%

    Ingredients

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    lime (juiced)
    1/2

    fresh cilantro (minced)
    1/4 cup

    red onion (diced)
    1/4 cup

    avocado (diced)
    1/4

    frozen strawberries (thawed and drained)
    1/2 cup

    frozen blueberries (no sugar added, thawed and drained)
    1/2 cup

  • Veggie Dip Cups

    Veggie Dip Cups

    How to Make Veggie Dip Cups

    This is a perfect snack for kids AND adults! Pre-portioning veggies and dip together helps control portion size, and you can double dip in your own cup! Package these in sealable cups to go, or make a larger batch to serve as a healthy appetizer when entertaining. If you don’t have all of the dried herbs and spices on hand, you could use 1 tablespoon of ranch dressing powder mix instead.

     


    20 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
    2. Pour 1/4 of the dip into a plastic or glass cocktail cup.
    3. Arrange 1 cup of assorted vegetable sticks in the cup so all of them are touching the dip.
    4. Repeat process for 3 more cups. If not serving immediately, store vegetable sticks separately, and add to cups with dip before serving.
    Low Carb
    Veggie Rich
    Kid Friendly
    Appetizers
    Budget Friendly
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      4mg

      1%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      350mg
      7%

    Ingredients

    low-fat buttermilk
    1/4 cup

    low fat plain greek yogurt
    1/2 cup

    light mayonnaise
    1/4 cup

    fresh parsley (minced)
    1 tbsp

    dried dill
    1/2 tsp

    garlic powder
    1/2 tsp

    onion powder
    1/2 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    assorted vegetable sticks for dipping (carrots, cucumbers, celery, bell pepper, etc)`
    4 cup

  • Roasted Pineapple Salsa

    Roasted Pineapple Salsa

    How to Make Roasted Pineapple Salsa

    Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. That said, if the weather is nice, an outdoor grill will do the job just as well. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips. 

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    6 min prep time


    2 min cook time


    20servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.
    2. Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.
    3. Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.
    Low Carb
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Vegetarian
    Vegan
    Snacks
    Salad Dressings & Condiments
    Quick & Easy
    Gluten-Free
    Foodie
    Budget Friendly
    Appetizers
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    Nutrition facts

    20 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      0g

    • Potassium
      40mg
      <1%

    Ingredients

    canned pineapple chunks (drained and chopped)
    2 cups

    red onion (minced)
    1/4 cup

    red bell pepper (diced)
    1/4 cup

    jalapeño pepper (seeded and minced)
    1

    green onion (scallion) (green part only, chopped)
    3

  • Winter Salad with Citrus

    Winter Salad with Citrus

    How to Make Winter Salad with Citrus

    Salads aren’t just for summer, they’re for winter too especially when you can throw in some citrus fruits, which are in season for the winter!


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the dressing ingredients in a bowl.
    2. Combine the greens, grapefruit, oranges, onion and walnuts. Add dressing and toss to coat.
    Veggie Rich
    Low Sodium
    Snacks
    Vegetarian
    Holidays & Entertaining
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      2g

    Ingredients

    mixed greens
    6 cup

    grapefruit sections
    1 cup

    orange sections
    1 cup

    red onion (thinly sliced)
    1 cup

    toasted walnuts (coarsely chopped)
    1/4 cup

    raspberry vinegar
    2 tbsp

    orange juice
    1 tbsp

    balsamic vinegar
    1 tbsp

    olive oil
    1 tbsp

    sugar
    1/2 tsp

    pepper
    1/4 tsp

    soy sauce
    1/2 tsp

    mustard powder
    1/4 tsp

    salt
    1/8 tsp

  • Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)

    Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)

    How to Make Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)

    The southern Italian provinces of Lazio, Molise, Puglia, Basilicata, Campania, Abruzzo, and Calabria all share the tradition of serving taralli—crunchy, cracker-like breads—with appetizers. In the old days, drying out these crackers was a way of preserving them. Today, they are a matter of taste and tradition. In Calabria, these crackers are prepared for the feast of St. Anthony. Traditional shapes for these crackers include rings, ropes, braids, sticks, and horseshoes. Wrapped in clear cellophane bags with a pretty tie, taralli make elegant gifts.


    15 min (plus 2 1/2 hr rising time) prep time


    20 min cook time


    3 bread rings

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, dissolve yeast with 1/4 cup lukewarm water.
    2. Place the flour, pepper, fennel seeds, chile flakes, and salt in a large bowl. Add the yeast mixture, an additional 1/2 cup lukewarm water, and 3 tablespoons. olive oil. Mix well to combine and form a dough.
    3. Turn dough out onto a lightly floured surface. Knead energetically, adding a little more flour if needed, for about 8–10 minutes, until the dough is smooth and elastic.
    4. Oil a large bowl with remaining 1/2 teaspoon olive oil and place the dough inside. Turn dough to coat with oil, and cover with plastic wrap and clean kitchen towels. Allow to rise until doubled in size, approximately 1 1/2 hours.
    5. Preheat oven to 375°F.
    6. Remove dough from bowl and break off a small chunk. Roll into a 6-inch rope that is approximately the width of a pencil, and form into a circle. Pinch the ends together tightly, and place ring on an ungreased baking sheet. Repeat with the rest of the dough. Cover rings with a clean kitchen towel and allow to rise until doubled in size, approximately 1 hour.
    7. Brush tops of the rings with the egg white and bake until light golden, 15–20 minutes. Remove, cool on a rack, and store in a tightly covered container for up to a month.
    Low Sodium
    Italian
    Appetizers
    Snacks
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    Nutrition facts



    • Serving Size

      3 bread rings


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    active dry yeast
    2 1/2 tsp

    lukewarm water (divided)
    3/4 cup

    whole-wheat flour or gluten-free baking mix, plus extra for work surface
    2 cup

    freshly ground black pepper
    1 tbsp

    fennel seeds
    2 tsp

    crushed red chile flakes
    1/4 tsp

    unrefined sea salt
    1/2 tsp

    Extra Virgin Olive Oil (divided)
    3 1/2 tbsp

    egg white, lightly beaten
    1