Low Oxalate Cookbook: 6 Manuscripts in 1 – 240+ Low oxalate - friendly recipes for a balanced and healthy diet
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About this ebook
Low Oxalate Cookbook: 6 Manuscripts in 1 – 240+ Low oxalate - friendly recipes for a balanced and healthy diet
Do you want to learn about Low Oxalate recipes? Do you want to know how to prepare the most delicious meals that fit your diet? This book is the answer to your questions!
In this cookbook, you will find:
Side dish recipes like:
Low-Oxalate Garlic Mashed Potatoes
Low-Oxalate Sautéed Spinach with Garlic
Low-Oxalate Roasted Root Vegetables
PASTA recipes like:
Lemon Garlic Shrimp Pasta
Zucchini Noodles with Tomato Basil Sauce
Creamy Spinach and Mushroom Pasta
And many other recipes!
Here Is A Preview Of What You'll Learn...
How to cook healthy meals
Comprehensive Dietary Advice & Guidance
Recipes with detailed instructions
Each recipe contains the exact amount of calories, protein, carbohydrates and fat
Fast and easy prep that requires no additional steps to prepare your meal
Tips and Tricks
Much,much more!
Don’t miss out on Low Oxalate Cookbook! Click the orange BUY button at the top of this page!
Then you can begin reading Low Oxalate Cookbook: 6 Manuscripts in 1 – 240+ Low Oxalate - friendly recipes for a balanced and healthy diet on your Kindle device, computer, tablet or smartphone.
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Book preview
Low Oxalate Cookbook - Sussane Davis
BOOK 1
40+Tart, Ice-Cream, and Pie recipes for a
healthy and balanced Low oxalate diet
breakfast recipes
Low-Oxalate Veggie Omelette
Serves: 1
Prep time: 5 Minutes
Total time: 10 Minutes
INGREDIENTS
DIRECTIONS
Whisk the eggs in a mixing bowl until completely combined.
In a nonstick skillet over medium heat, heat the olive oil.
Sauté the diced vegetables in the skillet until they are just tender.
Over the sautéed vegetables, pour the beaten eggs.
Cook for about 2-3 Minutes, or until the eggs are set.
Cook for an additional 2-3 Minutes after carefully flipping the omelette.
Season to taste with salt and pepper.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 200
Protein: 15g
Carbohydrates: 6g
Fat: 13g
Low-Oxalate Greek Yogurt Parfait
Serves: 1
Prep time: 5 Minutes
Total time: 5 Minutes
INGREDIENTS
DIRECTIONS
In a glass or bowl, layer the Greek yogurt, low-oxalate granola, fresh berries, and chopped nuts.
Repeat the layers as desired.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 250
Protein: 18g
Carbohydrates: 30g
Fat: 9g
Low-Oxalate Spinach and Feta Egg Muffins
Serves: 4
Prep time: 10 Minutes
Total time: 30 Minutes
INGREDIENTS
DIRECTIONS
Preheat the oven to 350°F (175°C) and coat a muffin pan with cooking spray.
Whisk the eggs in a mixing bowl until completely combined.
To the bowl, add the chopped spinach, crumbled feta cheese, diced red onion, salt, and pepper. Combine thoroughly.
Fill each muffin cup approximately three-quarters full with the egg mixture.
Bake the egg muffins for 18-20 Minutes, or until they are firm and brown.
Remove from the oven and set aside for a few Minutes before taking from the baking pan.
Warm or at room temperature, serve.
NUTRITIONAL FACTS (per serving)
Calories: 150
Protein: 11g
Carbohydrates: 2g
Fat: 11g
Low-Oxalate Breakfast Burrito
Serves: 1
Prep time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
DIRECTIONS
Melt butter in a nonstick skillet over medium heat.
Sauté the diced bell peppers and onions in the skillet until slightly soft.
Cook until the scrambled eggs are fully cooked in the skillet.
Season to taste with salt and pepper.
In a separate skillet or microwave, warm the whole wheat tortilla.
In the centre of the tortilla, layer the scrambled eggs, sautéed vegetables, diced tomatoes, and shredded cheese.
Fold the tortilla's sides over the filling and roll it up to make a burrito.
Serve hot, with salsa on the side if preferred.
NUTRITIONAL FACTS (per serving)
Calories: 350
Protein: 20g
Carbohydrates: 29g
Low-Oxalate Quinoa Breakfast Bowl
Serves: 1
Prep time: 5 Minutes
Total time: 20 Minutes
INGREDIENTS
DIRECTIONS
Warm the cooked quinoa with the low-oxalate milk in a small saucepan over medium heat.
Stir occasionally until the mixture is thoroughly cooked.
Place the quinoa mixture in a bowl.
Serve with fresh berries, chopped nuts, and honey on top (if desired).
Serve hot.
NUTRITIONAL FACTS (per serving)
Calories: 250
Protein: 9g
Carbohydrates: 38g
Fat: 7g
Low-Oxalate Banana Pancakes
Serves: 2
Prep time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
DIRECTIONS
Mash the ripe bananas with a fork in a bowl until smooth.
In a mixing dish, combine the eggs, low-oxalate flour, baking powder, ground cinnamon (if using), and vanilla essence. Combine thoroughly.
Grease a nonstick skillet or griddle with coconut oil or cooking spray and heat over medium heat.
For each pancake, pour roughly 1/4 cup of the pancake batter into the skillet.
Sauté for 2-3 Minutes, or until surface bubbles appear.
Cook the pancakes for another 1-2 Minutes, or until golden brown and cooked through.
Repeat with the rest of the batter.
Serve immediately with your preferred low-oxalate toppings (e.g., fresh fruit, low-oxalate syrup).
NUTRITIONAL FACTS (per serving, 2 pancakes)
Calories: 190
Protein: 7g
Carbohydrates: 34g
Fat: 4g
Low-Oxalate Chia Pudding
Serves: 2
Prep time: 5 Minutes
Total time: 4 hours (includes chilling time)
INGREDIENTS
DIRECTIONS
Whisk together the chia seeds, low-oxalate milk, honey, and vanilla extract in a mixing dish.
Let the mixture to sit for 5 Minutes before whisking again to break up any clumps.
Refrigerate the mixture for at least 4 hours or overnight, until it has thickened.
Before serving, thoroughly combine all of the ingredients.
Serve the chia pudding in individual serving bowls or jars.
Garnish with fresh berries.
Chill before serving.
NUTRITIONAL FACTS (per serving)
Calories: 150
Protein: 5g
Carbohydrates: 17g
Fat: 8g
Low-Oxalate Breakfast Wrap
Serves: 1
Prep time: 5 Minutes
Total time: 10 Minutes
INGREDIENTS
DIRECTIONS
In a skillet or microwave, cook the whole wheat tortilla.
Scramble the eggs in a separate skillet until fully done.
Season to taste with salt and pepper.
Evenly distribute the low-oxalate cottage cheese on the tortilla.
On top of the cottage cheese, layer the scrambled eggs, diced tomatoes, and chopped fresh herbs.
Fold in the sides of the tortilla as you roll it up.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 300
Protein: 25g
Carbohydrates: 25g
Fat: 11g
Low-Oxalate Avocado Toast
Serves: 1
Prep time: 5 Minutes
Total time: 5 Minutes
INGREDIENTS
DIRECTIONS
Toast the slices of low-oxalate bread till golden brown.
Mash the ripe avocado with a fork in a small bowl until smooth.
Add the lemon juice, salt, and pepper to taste.
Put the avocado mixture on top of the toasted bread slices evenly.
Optional toppings like as sliced radishes, cherry tomatoes, or microgreens can be added.
Serve right away.
NUTRITIONAL FACTS (per serving)
Calories: 250
Protein: 8g
Carbohydrates: 25g
Fat: 15g
Low-Oxalate Berry Smoothie Bowl
Serves: 1
Prep time: 5 Minutes
Total time: 5 Minutes
INGREDIENTS
DIRECTIONS
In a blender, combine the frozen banana, low-oxalate berries, low-oxalate milk, and low-oxalate nut butter.
Blend until smooth and creamy.
Pour the smoothie into a bowl.
Top with low-oxalate granola, sliced almonds, and fresh berries.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 280
Protein: 8g
Carbohydrates: 40g
Fat: 12g
TART RECIPES
Low-Oxalate Tomato and Mozzarella Tart
Serves: 6
Prep time: 20 Minutes
Total time: 1 hour 10 Minutes
INGREDIENTS
DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
On the preheated baking sheet, roll out the thawed puff pastry sheet.
Place the puff pastry on top of the cherry tomato halves and mozzarella slices.
Season with fresh basil, olive oil, salt, and pepper to taste.
Bake for 25-30 Minutes, or until the puff pastry is golden brown and the tomatoes are slightly softened, in a preheated oven.
Let the tart to cool for a few Minutes before serving.
Warm or at room temperature, serve.
NUTRITIONAL FACTS (per serving)
Calories: 240
Protein: 10g
Carbohydrates: 17g
Fat: