Low Purine Diet: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Low Purine diet

By Sussane Davis

LOW PURINE DIET: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Low Purine 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:
Salad recipes like:

Grilled Chicken Caesar Salad

Spinach Strawberry Salad

Quinoa and Vegetable Salad

Stew recipes like:

Low Purine Chicken and Barley Stew

Low Purine Beef and Vegetable Stew

Low Purine Moroccan Chickpea Stew

Pancake recipes like:

Banana Oat Pancakes

Blueberry Quinoa Pancakes

Spinach and Feta Pancakes

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

• Language: English
• Publisher: Publishdrive
• Release date: Jul 18, 2023

Book preview

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