Low Oxalate Cookbook: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Low oxalate diet

By Sussane Davis

Low Oxalate Cookbook: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Low oxalate 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:
   
Breakfast recipes like:

Low-Oxalate Veggie Omelette

Low-Oxalate Greek Yogurt Parfait

Low-Oxalate Spinach and Feta Egg Muffins

     
SOUP recipes like:

Lentil Soup

Spinach and White Bean Soup

Creamy Broccoli Soup

           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: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Low oxalate diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Jul 17, 2023

Book preview

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