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Low Sodium, High Protein, Low Potassium, Low Phosphorus
Cook time: 10 minutes
Servings: 6
INGREDIENTS
3/8 tsp of dried sage or 2 tbsp of fresh
1/2 tsp of water
1 tsp of maple syrup
1/4 lbs of ground turkey
1/4 tsp of black pepper
1/8 tsp of mace or nutmeg
1/2 lbs of ground beef or pork
1/8 tsp of ground all spice
INSTRUCTIONS
1. Add all the ingredient into a large mixing bowl and whisk together until all ingredients is finely combined.
2. Chill in the Refrigerator up to 4 hours or overnight.
3. Mold into patties, place in the skillet and cook over medium-high heat for about 10 minutes or until browned
Nutrition Facts per serving
Calories 152 g
Carbohydrates 1 g
Potassium 182 mg
Phosphorus 129 mg
Sodium 43 mg
Protein 13 g
Low Sodium, High Protein, Low Potassium, Low Phosphorus
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6
INGREDIENTS
1 tbsp of oil or melted non-hydrogenated margarine
1/2 cup of frozen blueberries or fresh blueberries
3/8 tsp of baking powder
1/2 tsp of lemon zest
3/8 cup of soy milk or cow's/rice
3/8 cup of yellow cornmeal
1 tbsp of lemon juice
1/8 cup of granulated sugar
3/8 cup of whole wheat flour
1 small egg, beaten
INSTRUCTIONS
1. Heat-up your oven to 400 degrees F.
2. Spitz a non-stick cooking spray over muffin pan.
3. Whisk together the flour, cornmeal, sugar and baking powder in a large bowl.
4. Take another small bowl, combine the lemon zest, lemon juice, egg, oil or margarine and milk.
5. Stir wet mixture into dry mixture until just barely mixed. Even if you have lumps, it will still come out good. Gradually mix in blueberries.
6. Transfer batter to the prepared muffin and bake in the heated oven for 15 minutes.
If desired, drizzle with honey.
Nutrition Facts per serving
Calories 117 g
Carbohydrates 19 g
Potassium 92 mg
Phosphorus 71 mg
Sodium 76 mg
Protein 3 g
Low Phosphorus, Low Potassium, High Protein, Low Sodium
Cook time: 3 minutes
Servings: 2
INGREDIENTS
1 cup of filling (cooked meat, chicken, seafood or vegetable)
2 tbsp of unsalted margarine
4 tbsp of water
4 eggs
INSTRUCTIONS
1. In a small mixing bowl, whisk together water and eggs until smooth and fluffy.
2. Add the margarine into your fry pan and heat on medium heat until hot.
3. Pour in the egg mixture into the fry pan, allow to cook then carefully shift the cooked edges to the center and allow the uncooked side flow to the hot pan's surface. Tilting the pan as necessary until the egg is set.
4. Fill the omelet with 1/2 cup meat, vegetable, seafood for each servings. Push filling towards your left side.
5. Fold omelet in half with the pancake turner and invert onto a plate.
Nutrition Facts per serving
Calories 257 g
Carbohydrates 20 g
Potassium 246 mg
Phosphorus 184 mg
Sodium 384 mg
Protein 15 g
Low Phosphorus, Low Potassium, High Protein, Low Sodium
Servings: 4
Cook time:
INGREDIENTS
3/8 tsp of ground cumin
1/4 cup of onion, chopped
1 crushed cloves garlic
4 toasted bread slices
1/16 tsp of cayenne pepper
3/8 cups of frozen corn, thawed
4 eggs, beaten
1 tbsp of margarine
INSTRUCTIONS
1. Heat the margarine over medium low heat in a large skillet and sauté onion and garlic until onion is soft.
2. Stir in the cayenne, corn and cumin.
3. Crack the eggs open and add into the skillet, cook stirring not too often over low heat until eggs are set.
4. Place the toast bread slices on a platter and spoon egg mixture over toast.
Nutrition Facts per serving
Calories 214 g
Carbohydrates 13 g
Potassium 240 mg
Phosphorus 91 mg
Sodium 174 mg
Protein 9 g
Low Sodium, Low Potassium, Low Protein, Low Phosphorus
Servings: 4
INGREDIENTS
Berry Salad:
1/2 cup of raspberries
1 tablespoon of honey
1/2 cup of blackberries
1/2 cup of red cherries, pitted and halved
1/2 cup of blueberries
Yogurt Cream:
1/2 tablespoon of lemon juice
1/8 cup of honey
1 cups of Greek yogurt
INSTRUCTIONS
1. Combine together the honey and berries in a bowl.
2. Combine together the Greek yogurt, honey and lemon juice in a Separate bowl.
3. In the middle of each bowl, add the yogurt cream and garnish with berry salad.
Nutrition Facts per serving
Calories 117 g
Carbohydrates 27 g
Potassium 90 mg
Phosphorus 90 mg
Sodium 40 mg
Protein 3.7 g
––––––––
Cook time: 3 minutes
Servings: 4
INGREDIENTS
8 slices white bread
1 1/2 (350 mL) cup of apple sauce
1 (250 mL) cup of milk
1/4 (1 mL) teaspoon of mint
4 lightly beaten eggs
INSTRUCTIONS
1. Whisk together the milk, mint and eggs in a bowl, and add in the apple sauce.
3. Dip each of the bread slice and dredge in the mixture until all bread slices is finely soaked.
2. Heat a nonstick pan over medium high heat, melt a dot of olive oil in the pan.
4. Cook soaked bread slices in the pan until browned underside, then flip and cook the other side. Serve and top with syrup.
Nutrition Facts per serving
Calories 352 g
Carbohydrates 60 g
Potassium 184 mg
Phosphorus 254 mg
Sodium 462 mg
Protein 12 g
High protein, Low Phosphorus, Low Potassium
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4
INGREDIENTS
4 tbsp of salsa
4 flour tortillas, burrito size
1 tsp of hot pepper sauce
1/2 tsp of ground cumin
6 tbsp of green chilies, diced
8 eggs
Nonstick cooking spray
INSTRUCTIONS
1. Spritz a nonstick cooking spray over a medium-size skillet, heat the skillet over medium heat.
2. Beat together the eggs, green chilies, hot sauce and cumin in a mixing bowl.
3. Pour the eggs mixture into the hot skillet and cook stirring for 1 minutes to 2 minutes until eggs are set.
4. Arrange the tortillas in the microwave and heat for 20 seconds or you can also do that in a separate pan.
5. Spread 1/4 egg over each tortilla and then roll up burrito style.
Serve with one tbsp of salsa.
Nutrition Facts per serving
Calories 255 g
Carbohydrates 1.3 g
Potassium 122 mg
Phosphorus 195 mg
Sodium 296 mg
Protein 13 g
Low Sodium, High Protein, High Potassium
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
INGREDIENTS
1/2 cup of chopped apple
1 tbsp of oil
1/4 cup of molasses
1 cups of buttermilk or sour milk
1/4 tsp of nutmeg
1/4 cup of raisins
1/4 cup of chopped nuts
1/2 beaten egg
3/8 cups of wheat bran
1/2 tbsp of grated orange rind
2/3 tsp of baking soda
1 cups of whole wheat flour
1/2 orange juice
INSTRUCTIONS
1. Heat-up your oven to 350 degrees F.
2. Whisk together the whole wheat flour, nutmeg, wheat bran, and baking soda with a fork until well combined.
3. Stir in raisins, chopped nuts or seeds, orange rind and apples.
4. Pour juice of ½ orange to fill a 1 cup measure and top with the buttermilk to complete the 1 cup.
5. Combine the egg with orange juice buttermilk mixture, oil and molasses; stir well.
6. Stir wet mixture into dry mixture with a few swift strokes.
7. Fill mixture 2/3 full into greased muffin tins. Place in the oven and bake for 25 minutes.
Nutrition Facts per serving
Calories 234 g
Carbohydrates 40 g
Potassium 446 mg
Phosphorus 121 mg
Sodium 287 mg
Protein 7 g
Low Sodium, High Potassium, Low Phosphorus, High Protein
Prep Time: 10 mins
Cook Time: 8 mins
Servings: 2
INGREDIENTS
1/2 tsp of black pepper (You can also use Mrs. Dash Extra Spicy)
2 Oz of shredded sharp cheddar cheese (low fat)
2 whole large egg
6 tbsp of chopped green onions
4 tbsp of water
2/3 cup of chopped zucchini
1/2 cup of frozen whole-kernel corn, thawed
4 large egg whites
INSTRUCTIONS
1. Heat-up your fry pan over high-medium heat. Smear cooking spray over the pan.
2. Add in the chopped onions, chopped zucchini, and whole-kernel corn and sauté the vegetables until crisp-tender, about 4 minutes. Turn heat off.
3. Heat a nonstick skillet (10 inches) over high-medium heat.
4. In a mixing bowl, combine together the pepper or extra spicy, water, egg and egg whites, whisk well.
5. Smear cooking spray over the pan and cook egg mixture for about 2 minutes in the pan until edges start to set. Lift the edges gently with a spatula and gently tilt the pan around to allow uncooked side flow to the hot pan's surface.
6. Add vegetable to half of omelet, then sprinkle sharp cheddar cheese over the vegetable mixture.
7. Use a spatula to loosen omelet edges and fold in half. Cook for extra 2 minutes to melt the cheese. Slide on a plate and enjoy.
Nutrition Facts per serving
Calories 187 g
Carbohydrates 11 g
Potassium 352 mg
Phosphorus 218 mg
Sodium 270 mg
Protein 22 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Servings: 8
INGREDIENTS
1 1/2 cups of blueberries
3/8 cup or 3/8 sticks of melted butter (preferably unsalted)
1/2 cup of water
1.5 tbsp of cornstarch
Zest of 1/2 lemon
3/8 cups of flour
3/8 cup of sugar
1/2 cup of sugar
1/2 cup of oats
1/2 tsp of cinnamon
9 inch square pan
INSTRUCTIONS
1. Heat up your oven to 350 degrees F.
2. Whisk together the butter, oats, flour, sugar, and cinnamon in a medium bowl until crumbly.
3. In the pan, spread half the flour mixture, press down.
4. Toss the lemon zest and blueberries and cover the pan.
5. Stir together sugar and cornstarch in a heat proof bowl, slowly mix in water and heat in the microwave until heated through.
6. Spread the cornstarch mixture on top of the blueberries and spread the remaining flour oat mixture on top. Place in the oven and cook about 45 minutes to 1 hour.
Nutrition Facts per serving
Calories 247 g
Carbohydrates 40 g
Potassium 38 mg
Phosphorus 17 mg
Sodium 3 mg
Protein 2 g
––––––––
Low Sodium, High Protein, Low Potassium, Low Phosphorus
Cook time: 10 minutes
Servings: 6
INGREDIENTS
1/2 tsp of water
1 tsp of maple syrup
1/8 tsp of ground all spice
1/8 tsp of mace or nutmeg
3/8 tsp of dried sage or 2 tbsp of fresh
1/4 tsp of black pepper
1/4 lbs of ground turkey
1/2 lbs of ground beef or pork
INSTRUCTIONS
1. In a large mixing bowl, mix together all ingredients.
2. Place in the Refrigerator up to 4 hours or overnight.
3. Mold into patties, place in the skillet and cook over medium-high heat for about 10 minutes or until browned
Nutrition Facts per serving
Calories 152 g
Carbohydrates 1 g
Potassium 182 mg
Phosphorus 129 mg
Sodium 43 mg
Protein 13 g
Low Sodium, High Protein, Low Potassium, Low Phosphorus
Cook Time: 10-15 minutes
Servings: 2
INGREDIENTS
Apple Filling:
1 cup of butter or 1 stick of butter
1 tsp of nutmeg
1 tsp of cinnamon
1 cup of brown sugar
8 apples, Peel, core, and slice into 12 slices each
Crepe Batter:
4 cups of milk
1/2 cup of oil
1/2 cup of flour
1 cup of sugar
2 whole eggs
8 egg yolks
INSTRUCTIONS
1. To make the Crepe Batter: Combine together all ingredients for crepe batter in a bowl until smooth and no lump forms.
2. Over medium heat, warm up a small nonstick pan, add cooking spray.
3. Ladle some of the batter in a 2 ounce measure onto the pan, then swirl the crepe batter to spread over the pan. Cook creep for about 20 seconds, flip over with a silicone spatula, and then cook about 10 seconds. (You can make your crepes hours ahead or a day before, just cover in plastic wrap and place in the cooler).
4. How to make the Apple Filling: Heat up a medium sauté pan, add butter until melted, and then add brown sugar.
5. Add slices of apples, nutmeg and cinnamon. Cook until apples are tender but not mushy. Let cool for few minutes.
6. Take the prepared crepe and fill with two tablespoons of apple filling. Wrap into a log.
7. You can microwave or toast before serving to warm up and add your desired fruit sauce.
Nutrition Facts per serving
Calories 315 g
Carbohydrates 40 g
Potassium 160 mg
Phosphorus 103 mg
Sodium 356 mg
Protein 5 g
Low Sodium, Low Protein, Low Potassium
Servings: 3 (6 pancakes)
INGREDIENTS
1/2 cup of buttermilk
1 tsp of baking powder
1/2 cup of canned or frozen blueberries, rinsed
1 1/2 tbsp of sugar
3/8 cups of sifted plain all-purpose flour
1 slightly beaten eggs
1 tbsp of no-salt margarine, melted
INSTRUCTIONS
1. Whisk together the baking powder, flour and sugar in a mixing bowl.
2. Make a round hole in the middle and pour in beaten eggs, margarine, butter milk and blueberries.
3. Start whisking from the middle and gently stir in the dry ingredients until a smooth batter is formed.
4. Lightly grease a heavy 12-inch griddle or skillet. Heat up the skillet and spoon 1/3 measuring cup of batter in the hot skillet and cook until browned underside, flip and cook the other side.
Nutrition Facts per serving
Calories 223 g
Carbohydrates 35 g
Potassium 128 mg
Phosphorus 100 mg
Sodium 196 mg
Protein 7 g
