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Low Sodium, High Potassium, Low Phosphorus
Prep time: 10 mins
Cook time: 12 mins
Servings: 4
INGREDIENTS
1/2 tsp of ground tumeric
1/1-1 tsp of sesame oil & sesame seeds for garnish
1 cup of white wine or rice vinegar
8 cups of packed greens-mustard, kale, collard or mixed
1 tsp of sugar
2 cup of thin sliced onion
2 tbsp of olive oil
2 tbsp of low sodium soy sauce
INSTRUCTIONS
1. Slice the greens lengthwise into two inches long strips.
2. Sauté the sliced onion in oil for about 2 minutes in a wok pan until translucent.
3. Spread a splash of turmeric over the onions, add in sugar and cover.
4. Turn heat down and steam greens with the juice that comes out of it while heating, about 5-8 minutes until soft, stirring not too often. (A little water can be added if it’s too thick)
5. Remove the greens with a slotted spoon and add wine and soy sauce to the liquid in the pan, bring to a boil.
6. Allow sauce to slightly thickened, remove and pour over greens. Garnish with sesame seeds and oil.
Nutrition Facts per serving
Calories 123 g
Carbohydrates 12 g
Potassium 220 mg
Phosphorus 35 mg
Sodium 283 mg
Protein 3g
High Potassium, Low Protein, Low Sodium, Low Phosphorus
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 16
INGREDIENTS
4 cups of milk
Chopped almonds or croutons to taste
4 cups of cheddar cheese or gouda
4 tbsp of butter or margarine
4 tbsp of flour
2 tbsp of fresh chopped thyme or tarragon
2 tsp of dry hot mustard
6 cups of elbow, bowtie pasta or small shell
2 tsp of paprika
INSTRUCTIONS
1. Heat-up your oven to 350 degrees F. Grease a casserole dish with cooking spray.
2. Cook pasta according to instructions until al-dente in a large pot. Drain.
3. While the pasta is cooking, measure butter and flour in a 4 cup of glass measuring cup. Place in the microwave for about 1 minutes to 2 minutes until its golden brown.
4. Gently stir in milk and microwave until thickened. Mix in the herbs and spices.
5. Add cooked and drained pasta, cheese and sauce, and place in the casserole dish.
6. Place in the preheated oven and bake for about 20 minutes.
7. Top with chopped almonds or croutons just five minutes to the last cooking minutes.
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Nutrition Facts per serving
Calories 424 g
Carbohydrates 34 g
Potassium 237 mg
Phosphorus 428 mg
Sodium 479 mg
Protein 22 g
Low Sodium, Low Potassium, Low Phosphorus
Servings: 8
INGREDIENTS
2 tablespoon of sesame oil
2 tablespoon of balsamic or red wine vinegar
4 chopped garlic cloves
4 cups of green beans
INSTRUCTIONS
1. Bring water to a boil in a skillet, add green beans and cook until it becomes soft.
2. Drain all the cooking water from the beans and let cool under cold water.
3. Toss beans with oil, vinegar and garlic.
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Nutrition Facts per serving
Calories 59 g
Carbohydrates 6 g
Potassium 107 mg
Phosphorus 22 mg
Sodium 2 mg
Protein 1g
Low Sodium, High Potassium, Low Phosphorus
Servings: 16
INGREDIENTS
2 tablespoon of vegetable oil
2 teaspoon of red chili flakes
2 diced medium sweet red pepper
4 cups of frozen corn
4 diced medium zucchini
INSTRUCTIONS
1. Combine all the vegetables in heated vegetable oil in a pan.
2. Sauté the vegetables on high heat, add chili and cook until zucchini is tender.
Nutrition Facts per serving
Calories 67 g
Carbohydrates 11 g
Potassium 253 mg
Phosphorus 53 mg
Sodium 6 mg
Protein 2g
Low Sodium, Low Potassium, Low Phosphorus
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
INGREDIENTS
1 cup of cornflake crumbs
3 cups of firm tofu (12 oz)
2 teaspoon of tamari sauce
2 teaspoon of seasoning (paprika, garlic powder, curry, or other spice)
4 tablespoon of water
INSTRUCTIONS
1. In a small mixing bowl, mix together water and tamari until smooth.
2. Pour the cornflake crumbs in another mixing bowl and mix in the seasoning.
3. Take the tofu and Dip into the tamari, then into the cornflake crumbs mixture.
4. Lightly smear the baking sheet with vegetable oil and place the coated tofu onto the greased baking sheet.
5. Place in the oven and bake for 20 minutes at 350 degrees F, flip once to brown on each sides
Nutrition Facts per serving
Calories 189 g
Carbohydrates 9 g
Potassium 158 mg
Phosphorus 119 mg
Sodium 148 mg
Protein 13g
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Low Sodium, Low Potassium, Low Phosphorus
Prep time: 10 mins
Cook time: 25 mins
Servings: 8
INGREDIENTS
1/8 teaspoon of freshly ground pepper
1 tablespoon of olive oil
1/2 green cabbage (slice the green into 1 inch wedges)
1/2 tablespoon of balsamic vinegar
1 teaspoon of sugar
INSTRUCTIONS
1. Preheat your baking sheet and oven to 450 degrees F.
2. In small mixing bowl, mix together the sugar and pepper. Cut the cabbage in quarter through core then cut into 1-inch wedges, make effort to leave core intact – this will make cabbage wedges stick together without falling apart. Makes like 8 wedges.
3. Brush olive oil on evenly cabbage wedges and sprinkle with pepper and sugar mixture.
4. Arrange the cabbage wedges on the heated baking sheet and roast for about 25 minutes until cabbage is soft and the edges are lightly browned. Serve cabbage with a drizzle of balsamic vinegar.
Nutrition Facts per serving
Calories 32.3 g
Carbohydrates 4 g
Potassium 15 mg
Phosphorus 98 mg
Sodium 10.5 mg
Protein 0.74g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep time: 5 mins
Cook time: 18 mins
Servings: 16
INGREDIENTS
1 tsp of ground cardamom
3 1/2 cups of low sodium chicken broth
2 cup of ghite basmati rice
2 tbsp of unsalted butter
1 tsp of ground coriander
1 tsp of ground turmeric
2 minced garlic clove
INSTRUCTIONS
1. In a large skillet, heat the butter over medium heat.
2. Add in the garlic and other spices and sauté for one minute.
3. Add basmati rice and stir to finely coat in the spices.
4. Pour chicken broth into the skillet and bring to a boil, turn down to low-medium heat. Simmer with the lid on for 15 minutes.
Nutrition Facts per serving
Calories 114 g
Carbohydrates 21 g
Potassium 49 mg
Phosphorus 17 mg
Sodium 25 mg
Protein 3 g
Low Sodium, Low Phosphorus, Low Protein
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6
INGREDIENTS
1 chopped onions
1 1/2 chopped tomatoes
1/2 minced garlic clove
1 lbs of kale
1 lbs of turnip greens (mustard greens), washed
1/8 cup of olive oil
INSTRUCTIONS
1. In a large non-stick skillet, heat the olive oil and sauté onions until tender. Add in tomatoes and garlic.
2. Cook uncovered over medium-low heat for 5 minutes.
3. While it’s cooking, chop the greens and arrange them into the skillet, cover and cook until all greens are soft and wilted, about 15 minutes.
Nutrition Facts per serving
Calories 60 g
Carbohydrates 8 g
Potassium 335 mg
Phosphorus 45 mg
Sodium 33 mg
Protein 2g
Low Sodium, Low Protein, High Potassium, Low Phosphorus
Prep time: 10 mins
Cook time: 12 mins
Servings: 8
INGREDIENTS
1/2 cup of chopped onion
4 tbsp of margarine
1/2 tsp of garlic powder
16 oz of cauliflower florets
2 medium red potato
Pepper to taste
2 tsp of dried parsley
INSTRUCTIONS
1. Combine together the cauliflower, potato, parsley, garlic powder and onion in a saucepan and add water to cover it.
2. Cook on high heat and bring to a boil, then turn heat down and simmer until vegetables are tender, about 12 minutes. Drain.
3. Mash everything together using a potato masher, then add margarine and keep mashing until the texture is smooth. Season with pepper to taste.
Nutrition Facts per serving
Calories 83 g
Carbohydrates 7 g
Potassium 282 mg
Phosphorus 52 mg
Sodium 67 mg
Protein 2 g
Low sodium, Low Potassium, Low Phosphorus, Low Protein
Prep time: 5 mins
Cook time: 30 mins
Servings: 4
INGREDIENTS
¼ cup of sautéed mushrooms
Fresh thyme
1 tablespoon of grated parmesan cheese
¼ cup of sautéed leeks
Pre-made pastry shell
4-5 eggs (depending on how deep the shell is)
Black pepper
INSTRUCTIONS
1. Heat up your oven to 350 degrees F.
2. Rinse the leeks thoroughly with water to get rid of dirt or sand.
3. Sauté the leeks and mushrooms in one tablespoon of olive oil in a saucepan. Season with black pepper and fresh thyme.
4 Sprinkle leek/mushrooms mixture in the base of pastry shell.
5. Whisk the cheese and eggs together in a bowl and spread on top of mushroom mixture.
6. Transfer to the oven and bake for 30 minutes until set.
Nutrition Facts per serving
Calories 199 g
Carbohydrates 9.3 g
Potassium 135.4 mg
Phosphorus 113.6 mg
Sodium 203.8 mg
Protein 9.3 g
