Low Purine Diet: 6 Manuscripts in 1 – 240+ Low Purine - friendly recipes for a balanced and healthy diet
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About this ebook
LOW PURINE DIET: 6 Manuscripts in 1 – 240+ Low Purine - friendly recipes for a balanced and healthy diet
Do you want to learn about low-purine 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:
Roasted Garlic Cauliflower Mash
Balsamic Glazed Brussels Sprouts
Sauteed Spinach with Garlic
Pasta recipes like:
Lemon Garlic Shrimp Pasta
Mushroom and Spinach Pasta
Roasted Vegetable Penne Pasta
Cookie recipes like:
Almond Flour Chocolate Chip Cookies
Oatmeal Raisin Cookies
Peanut Butter Banana Cookies
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 Purine Cookbook! Click the orange BUY button at the top of this page!
Then you can begin reading LOW PURINE DIET: MAIN COURSE - 60+ Easy to prepare home recipes for a balanced and healthy diet on your Kindle device, computer, tablet or smartphone.
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Low Purine Diet - Sussane Davis
BOOK 1
40+Tart, Ice-Cream, and Pie recipes for a
healthy and balanced Low Purine diet
breakfast recipes
Low Purine Avocado Toast
Serves: 1
Prep Time: 5 Minutes
Total Time: 5 Minutes
INGREDIENTS
DIRECTIONS
Toast the bread until it is the desired crispness.
Mash the avocado in a small bowl with the lemon juice, salt, and pepper.
On the toasted bread, spread the mashed avocado.
Add your preferred toppings.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 180
Protein: 4g
Carbohydrates: 18g
Fat: 12g
Low Purine Banana Pancakes
Serves: 2
Prep Time: 10 Minutes
Total Time: 20 Minutes
INGREDIENTS
DIRECTIONS
In a mixing bowl, add the mashed banana, eggs, vanilla essence, and cinnamon. Well combined.
Cooking spray is lightly applied to a nonstick pan or griddle that has been heated to medium heat.
For each pancake, pour 1/4 cup of the pancake batter into the skillet.
Heat until bubbles appear on the surface, then flip and cook for another 1-2 Minutes.
Repeat with the remaining batter.
Serve hot with low-purine toppings like as fresh berries or a honey drizzle.
NUTRITIONAL FACTS (per serving)
Calories: 170
Protein: 7g
Carbohydrates: 20g
Low Purine Blueberry Muffins
Serves: 12
Prep Time: 15 Minutes
Total Time: 35 Minutes
INGREDIENTS
DIRECTIONS
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the low purine flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake for 18-20 Minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few Minutes in the pan, then transfer them to a wire rack to cool completely.
NUTRITIONAL FACTS (per serving)
Calories: 210
Protein: 4g
Carbohydrates: 26g
Fat: 10g
Low Purine Spinach and Mushroom Omelette
Serves: 1
Prep Time: 10 Minutes
Total Time: 15 Minutes
INGREDIENTS
DIRECTIONS
Whisk the eggs and milk in a small bowl. Season with salt and pepper.
In a nonstick skillet, heat the olive oil over medium heat.
Add the onions and cook until transparent.
Add the mushrooms and spinach, and simmer until the mushrooms are cooked and the spinach has wilted.
Pour the egg mixture over the vegetables.
Let it to simmer without stirring for a minute or two, until the edges begin to set.
Use a spatula to gently press the cooked sides towards the centre, enabling the uncooked eggs to flow to the edges.
Continue cooking until the omelette is set but still little moist on top.
Using the spatula, carefully fold the omelette in half before sliding it onto a plate.
Serve hot.
NUTRITIONAL FACTS (per serving)
Calories: 190
Protein: 14g
Carbohydrates: 5g
Fat: 12g
Low Purine Peanut Butter Toast
Serves: 1
Prep Time: 2 Minutes
Total Time: 2 Minutes
INGREDIENTS
DIRECTIONS
Toast the bread until it is the desired crispness.
On the toasted bread, evenly spread the peanut butter.
Add your preferred toppings.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 200
Protein: 9g
Carbohydrates: 20g
Fat: 10g
Low Purine Yogurt Parfait
Serves: 1
Prep Time: 5 Minutes
Total Time: 5 Minutes
INGREDIENTS
DIRECTIONS
Yogurt, granola, and fresh berries should be layered in a glass or bowl.
Sprinkle with honey or maple syrup if desired.
Serve immediately.
NUTRITIONAL FACTS (per serving)
Calories: 180
Protein: 8g
Carbohydrates: 30g
Fat: 3g
Low Purine Quinoa Breakfast Bowl
Serves: 2
Prep Time: 5 Minutes
Total Time: 20 Minutes
INGREDIENTS
DIRECTIONS
Cooked quinoa and low-fat milk should be heated in a saucepan over medium heat until thoroughly heated.
Combine the honey or maple syrup with the cinnamon.
Divide the quinoa mixture into serving dishes.
Top with chopped nuts, fresh berries, and chia seeds.
Serve hot.
NUTRITIONAL FACTS (per serving)
Calories: 280
Protein: 9g
Carbohydrates: 40g
Fat: 10g
Low Purine Veggie and Cheese Omelette
Serves: 1
Prep Time: 10 Minutes
Total Time: 15 Minutes
INGREDIENTS
DIRECTIONS
Whisk the eggs and milk in a small bowl. Season with salt and pepper.
In a nonstick skillet, heat the olive oil over medium heat.
Add the diced vegetables and sauté until tender.
Pour the egg mixture over the veggies and simmer for a minute or two without stirring, until the edges begin to firm.
Use a spatula to gently press the cooked sides towards the centre, enabling the uncooked eggs to flow to the edges.
Over the omelette, sprinkle the shredded cheese.
Continue cooking until the omelet is set but still little moist on top.
Using the spatula, carefully fold the omelette in half before sliding it onto a platter.
Serve hot.
NUTRITIONAL FACTS (per serving)
Calories: 230
Protein: 16g
Carbohydrates: 6g
Fat: 16g
Low Purine Breakfast Burrito
Serves: 1
Prep Time: 10 Minutes
Total Time: 15 Minutes
INGREDIENTS
DIRECTIONS
Whisk the eggs and milk in a small bowl. Season with salt and pepper.
In a nonstick skillet, heat the olive oil over medium heat.
Add the diced vegetables and sauté until tender.
Pour the egg mixture over the veggies and simmer for a minute or two without stirring, until the edges begin to firm.
Use a spatula to gently press the cooked sides towards the centre, enabling the uncooked eggs to flow to the edges.
Over the omelette, sprinkle the shredded cheese.
Continue cooking until the omelette is set but still little moist on top.
Using the spatula, carefully fold the omelette in half before sliding it onto a platter.
Serve hot.
NUTRITIONAL FACTS (per serving)
Calories: 320
Protein: 20g
Carbohydrates: 22g
Fat: 17g
Low Purine Apple Cinnamon Overnight Oats
Serves: 1
Prep Time: 5 Minutes
Total Time: 8 hours (overnight)
DIRECTIONS
DIRECTIONS
Rolling oats, milk, yoghurt, grated apple, honey or maple syrup, and cinnamon should be combined in a jar or container with a lid.
To blend, give it a good stir.
Cover and chill overnight.
Give the oats a thorough toss in the morning and, if preferred, add a splash of milk.
Distribute the chopped nuts and optional toppings over the oats.
Serve cold.
NUTRITIONAL FACTS (per serving)
Calories: 280
Protein: 10g
Carbohydrates: 45g
Fat: 7g
Low Purine Breakfast Quiche
Serves: 4
Prep Time: 15 Minutes
Total Time: 45 Minutes
INGREDIENTS
DIRECTIONS
Pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
The pie dough should be rolled out and pressed into a pie dish that has been buttered.
Whisk the milk and eggs together in a mixing bowl. Season with salt and pepper.
On the pie shell, distribute the vegetables equally.
Pour the egg mixture over the vegetables.
Put the shredded cheese over top.
Bake for 25-30 Minutes, or until the quiche is set and the crust is