Low Purine Diet: 4 Manuscripts in 1 – 160+ Low Purine - friendly recipes including casseroles, stew, side dishes, and pasta for a delicious and tasty diet

By Sussane Davis

LOW PURINE DIET: 4 Manuscripts in 1 – 160+ Low Purine - friendly recipes including casseroles, stew, side dishes, and pasta for a delicious and tasty 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:
Casserole recipes like:

Tuna Noodle Casserole

Mexican Quinoa Casserole

Cauliflower and Broccoli Casserole

Stew recipes like:

Beef and Vegetable Stew

Chicken and Barley Stew

Lentil and Vegetable Stew

Pasta recipes like:

Vegetable Penne Pasta

Creamy Mushroom and Spinach Pasta

Eggplant Parmesan 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 Purine Cookbook! Click the orange BUY button at the top of this page!
Then you can begin reading LOW PURINE DIET: 4 Manuscripts in 1 – 160+ Low Purine - friendly recipes including casseroles, stew, side dishes, and pasta for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.

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

Book preview

book 1

40+Salad, Side dishes and pasta recipes

for a healthy and balanced Low Purine diet

SIDE DISH RECIPES

Roasted Garlic Cauliflower Mash

Serves: 4

Prep Time: 10 Minutes

Total Time: 40 Minutes

INGREDIENTS

DIRECTIONS

Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Put the cauliflower florets and garlic cloves on a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast for 30 Minutes, or until tender and gently browned.

Add the roasted cauliflower and garlic to a food processor or blender.

Mix till it is smooth and creamy.

If necessary, season with more salt and pepper.

Serve hot.

NUTRITIONAL FACTS (per serving)

Approximately 80 calories, 3g protein, 5g fat, 8g carbohydrates

Lemon Roasted Asparagus

Serves: 4

Prep Time: 5 Minutes

Total Time: 15 Minutes

INGREDIENTS

DIRECTIONS

Preheat the oven to 425°F (220°C).

Put the asparagus on a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Stir to coat the asparagus evenly.

Roast for 10-12 Minutes, or until asparagus is tender and slightly browned.

Serve hot.

NUTRITIONAL FACTS (per serving)

Approximately 40 calories, 2g protein, 3g fat, 4g carbohydrates

Balsamic Glazed Brussels Sprouts

Serves: 4

Prep Time: 10 Minutes

Total Time: 25 Minutes

INGREDIENTS

DIRECTIONS

Balsamic vinegar, olive oil, honey or maple syrup, salt, and pepper should be combined in a large mixing bowl.

Add the Brussels sprouts to the bowl and toss to coat them in the balsamic mixture.

Heat a skillet and add the Brussels sprouts, cut side down.

Sauté for 10-12 Minutes, or until the Brussels sprouts are caramelised and soft.

To avoid scorching, stir occasionally.

Serve hot.

NUTRITIONAL FACTS (per serving)

Approximately 80 calories, 4g protein, 3g fat, 12g carbohydrates

Sauteed Spinach with Garlic

Serves: 4

Prep Time: 5 Minutes

Total Time: 10 Minutes

INGREDIENTS

DIRECTIONS

In a big skillet over medium heat, heat the olive oil.

Add the minced garlic and sauté for 1 minute, or until fragrant.

Add the spinach to the skillet in batches, letting it to wilt slightly before adding more.

Sauté the spinach for 2-3 Minutes, or until it is completely wilted.

To taste, add salt and pepper.

Remove from the heat and serve immediately.

NUTRITIONAL FACTS (per serving)

Approximately 30 calories, 3g protein, 2g fat, 3g carbohydrates

Steamed Broccoli with Lemon and Parmesan

Serves: 4

Prep Time: 5 Minutes

Total Time: 15 Minutes

INGREDIENTS

DIRECTIONS

Put a steamer basket in a pot with 1-2 inches of water.

Bring the water to a boil over medium heat.

Cover the saucepan after adding the broccoli florets to the steamer basket.

Cook the broccoli for 5-7 Minutes, or until it is tender but still crisp.

Take the broccoli from the steamer basket and place in a serving bowl.

Sprinkle with lemon zest, Parmesan cheese, salt, and pepper.

Stir to coat the broccoli evenly.

Serve warm.

NUTRITIONAL FACTS (per serving)

Approximately 50 calories, 4g protein, 2g fat, 7g carbohydrates

Grilled Zucchini and Squash

Serves: 4

Prep Time: 10 Minutes

Total Time: 20 Minutes

INGREDIENTS

DIRECTIONS

Heat the grill to medium.

Slices of zucchini and yellow squash should be combined with olive oil, Italian seasoning, salt and pepper in a bowl.

Put the zucchini and squash slices on the grill and cook for 4-5 Minutes per side, or until soft and grill marks form.

Take from the grill and place on a serving plate.

Serve hot.

NUTRITIONAL FACTS (per serving)

Approximately 80 calories, 2g protein, 6g fat, 6g carbohydrates

Roasted Root Vegetables

Serves: 4

Prep Time: 10 Minutes

Total Time: 45 Minutes

INGREDIENTS

DIRECTIONS

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss the carrots, parsnips, sweet potato and beetroot chunks with olive oil, dried rosemary, dried thyme, salt and pepper in a large bowl.

On the baking sheet that has been prepared, arrange the vegetables in a single layer.

Roast in the oven for 35-40 Minutes, or until the veggies are soft and caramelised, tossing once or twice throughout