| |
––––––––
Low Sodium, Low Potassium, Low Phosphorus
Servings: 5 (1/2 cup) servings per recipe
INGREDIENTS
1/8 cup of water
1/8 cup of sugar
3/8 tsp of lime zest
1/8 cup of packed basil leaves
3/8 cup of sliced banana
3/8 cup of sliced strawberries
1/2 cup cubed mango
1 cups cubed pineapple
INSTRUCTIONS
1. Bring 1/8 cup of water to a boil in a small nonstick pan, add sugar and boil until it dissolves.
2. Turn heat off and add basil and lime zest.
3. In a large mixing bowl, combine all the fruits together.
4. When the syrup is cool enough, strain with a strainer or cheesecloth and discard solids.
5. Toss your syrup and fruit together and enjoy
Nutrition Facts per serving
Calories 69 g
Carbohydrates 18 g
Potassium 160 mg
Phosphorus 16 mg
Sodium 0 mg
Protein 2 g
Low Sodium, High Protein, High Potassium, Low Phosphorus
Servings: 8
INGREDIENTS
1 cup of walnuts
1 cup of pomegranate seeds
1 cup of water
8 Asian pears, peeled, cored & cut in cubes
4 oz of stilton cheese or blue cheese
2 per person bed of leaf lettuce on plate
1 cup of sugar
INSTRUCTIONS
1. Combine 1 cup of water and sugar in nonstick pan and boil until sugar is dissolved.
2. Heat the mixture on low heat until it forms syrup, stir in the nuts quickly.
3. Turn out onto aluminum foil or parchment paper and separate them while they are still hot.
4. Arrange a lettuce bed and spread remaining ingredients (pomegranates, walnuts and cheese) over the top. Serve on diced chicken breast.
Nutrition Facts per serving
Calories 301 g
Carbohydrates 41 g
Potassium 297 mg
Phosphorus 127 mg
Sodium 206 mg
Protein 6 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 8
INGREDIENTS
4 tbsp of balsamic vinegar
2 minced clove garlic
4 tsp of orange peel, finely shredded
1 cup of thinly sliced celery
2 tbsp of olive oil
4 tbsp of unsalted sunflower seeds, shelled
4 tsp of brown or dijon mustard
4 cups of chopped apple, (about 2 medium)
4 cups of cooked rice, chilled
4 tbsp of honey
INSTRUCTIONS
1. In a large mixing bowl, combine together the chilled rice, sunflower seeds, celery and finely shredded apple.
2. Stir the remaining ingredients together in a smaller mixing bowl and spread over the rice mixture. Gently toss to coat.
3. Serve warm, or store covered in the refrigerator up to 24 hours.
Nutrition Facts per serving
Calories 212 g
Carbohydrates 42 g
Potassium 206 mg
Phosphorus 79 mg
Sodium 74 mg
Protein 4 g
Low Sodium, Low Potassium, Low Phosphorus
Servings: 3
INGREDIENTS
Cracked black pepper
1/2 sliced pear
3 cups of arugula (washed and trimmed stems off)
2/6 cup of extra virgin olive oil
1/2 teaspoon of Dijon mustard
1/2 minced shallot
1 1/2 tablespoon of red wine vinegar
INSTRUCTIONS
1. Combine together the Dijon mustard, black pepper, red wine vinegar and shallot in a blender. Slowly add in the olive oil to emulsify.
2. Combine together the arugula and pear and toss with dressing.
Nutrition Facts per serving
Calories 250 g
Carbohydrates 6 g
Potassium 172 mg
Phosphorus 18 mg
Sodium 19 mg
Protein 0.8 g
Low Sodium, High Protein, Low Potassium, Low Phosphorus
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8
INGREDIENTS
1/2 cup of finely chopped fresh basil
4-6 oz of blue cheese or Stilton cheese
4 tbsp of olive oil
8 roasted beets, chilled, peeled, and diced
1 cup of fruit or herb vinegar
1 cup of pecans or walnuts
2 per person bed of leaf lettuce
1/6 cup of water
1/6 cup of sugar
INSTRUCTIONS
1. Heat up your oven to 400 degrees F, then roast the beets in the oven for about 45 min until soft. Chill peel and dice the roasted beets.
2. Heat water, sugar, and nuts in a fry pan, stirring frequently until most of the liquid have been absolved and nuts are well coated.
3. Spread the coated nuts onto aluminum foil or parchment paper and separate while still hot.
4. Allow to cool. Can be stored for several months at room temperature.
5. Toss beets with oil, vinegar and basil.
6. Arrange the lettuce bed, and sprinkle beets mixture on lettuce bed.
7. Spread nuts and cheese over the top.
Nutrition Facts per serving
Calories 283 g
Carbohydrates 16
Potassium 393 mg
Phosphorus 102 mg
Sodium 241 mg
Protein 6 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 5
INGREDIENTS
1 tsp of cider vinegar
1/2 (1/2 lbs) bag of coleslaw mix with carrots
1/2 cup of mayonnaise
1 tsp of fresh dill, chopped
1/2 tbsp of horseradish
1.5 tbsp of granulated sugar
INSTRUCTIONS
1. Whisk the vinegar, mayonnaise, sugar, dill and horseradish together in a large bowl until finely blended.
2. Chill up to an hour or overnight. (Chilling overnight makes it taste better).
Nutrition Facts per serving
Calories 107 g
Carbohydrates 8 g
Potassium 117 mg
Phosphorus 11 mg
Sodium 170 mg
Protein 0 g
––––––––
Low Sodium, Low Potassium, Low Phosphorus
Servings: 6
INGREDIENTS
Dressing:
1/2 teaspoon of celery seed
1/6 cup of white sugar
1/6 cup of white vinegar
1/6 cup of canola oil or less
Salad:
1/2 grated carrot
1/2 shredded or chopped head cabbage
INSTRUCTIONS
1. Bring these four ingredients: celery seed, canola oil, white sugar and white vinegar to a boil in small saucepan over high heat while stirring frequently. Turn the heat off.
2 Combine together the carrot and cabbage in a bowl and pour the dressing over a mixture of carrot and cabbage.
3. Toss to combine and chill in refrigerate, covered.
Nutrition Facts per serving
Calories 100 g
Carbohydrates 11 g
Potassium 206 mg
Phosphorus 20 mg
Sodium 17 mg
Protein 1.2 g
––––––––
Low Sodium, High Protein, Low Potassium, Low Phosphorus
Servings: 16
INGREDIENTS
2 tsp of onion powder
4 tbsp of grated carrot
2 chopped stalk celery
1/2 cup of Refrigerator chopped Pickles
16 oz medium shells pasta
1 tsp of celery seed
1 cup of mayonnaise
1 cup of sour cream
1/4 tsp of ground mustard
INSTRUCTIONS
1. Cook pasta the way instructed in the package directions, rinse using cold water, drain and set aside.
2. Whisk together the mayonnaise dressing, sour cream, ground mustard, onion powder and celery seed in a separate bowl.
3. Stir the dressing into cooked pasta and mix in the chopped pickles.
4. Garnish with carrot and celery.
Nutrition Facts per serving
Calories 188 g
Carbohydrates 23 g
Potassium 90 mg
Phosphorus 56 mg
Sodium 134 mg
Protein 4 g
––––––––
Low Sodium, High Protein, Low Potassium, Low Phosphorus
Servings: 16
INGREDIENTS
1 head of cabbage, shredded and chopped
4 tbsp of sesame seeds
1 cup of white wine vinegar or plain rice vinegar (not seasoned)
2 tbsp of sesame oil
1/2 cup of sugar or Splenda
4 packages of ramen noodles
4 cups of cooked turkey or chicken, diced
6 tbsp of olive oil, divided
8 diced green onions
INSTRUCTIONS
1. Smash the noodles as it is inside the packet to crumble the noodles, open and remove the seasoning.
2. In a large skillet, heat 2 tbsp of olive oil.
3. Add in the sesame seeds and dry noodles and toast until its golden brown.
4. Mix together the turkey or chicken, green onions and cabbage in a bowl, then add the sesame seeds/noodles.
5. Blend the white wine vinegar, 4 tbsp of olive oil, sesame oil and sugar in a different bowl.
6. Add dressing to the salad. Enjoy!
Nutrition Facts per serving
Calories 203 g
Carbohydrates 13 g
Potassium 259 mg
Phosphorus 41 mg
Sodium 48 mg
Protein 19 g
Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Servings: 4-5
INGREDIENTS
1/8 cup of blueberries
1 tbsp of lemon juice
1/4 cup of reduced fat or fat free sour cream
1/2 tbsp of olive oil
1 cups of water
1/8 cup of fresh mint, chopped
1/2 cup wild rice, uncooked
1 1/4 cups of mixed berries (blackberry, raspberry etc.)
1/2 cup of collard greens, lightly steamed
1/4 cup of chopped onion
INSTRUCTIONS
1. Pour water and rice into a large saucepan that can contain both, bring to a boil then simmer low heat with the lid on until most of the liquid is absorbed, about 45-55 minutes.
2. Once cooked, transfer rice into a bowl and add berries, onion, and steamed greens.
Stir well.
3. Blend together the remaining ingredients in a food process or blender, except sour cream adding extra liquid as needed until it is well blended.
4. Slowly fold in sour cream until finely blended.
5. Toss dressing with rice salad in a bowl.
Serve right away or cover and store in the refrigerator until ready to use.
––––––––
Nutrition Facts per serving
Calories 133 g
Carbohydrates 25 g
Potassium 159 mg
Phosphorus 111 mg
Sodium 26 mg
Protein 4 g
