Dialysis Cookbook: 3 Manuscripts in 1 – 120+ Dialysis - friendly recipes including smoothies, pies, and pancakes for a delicious and tasty diet
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About this ebook
Do you want to learn about Dialysis recipes? Do you want to know how to prepare the most delicious meals that fit your diet?
In this cookbook, you will find:
Pie recipes like:
- Chicken Pot Pie
- Spinach and Feta Pie
- Turkey and Vegetable Shepherd's Pie
Smoothie recipes like:
- Green Power Smoothie
- Tropical Delight Smoothie
- Creamy Peanut Butter Smoothie
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 Dialysis Cookbook!
Then you can begin reading Dialysis Cookbook: 3 Manuscripts in 1 – 120+ Dialysis - friendly recipes including smoothies, pies, and pancakes for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.
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Book preview
Dialysis Cookbook - Sussane Davis
BOOK 1
40+ Muffins, Pancakes and Cookie
recipes designed for a healthy and
balanced Dialysis diet
Breakfast
Scrambled Eggs with Spinach and Feta
Serves: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 eggs
1 cup baby spinach, chopped
1/4 cup feta cheese, crumbled
Salt and pepper to taste
1 teaspoon olive oil
Directions:
In a bowl, whisk the eggs to a smooth consistency. Add salt and pepper to taste.
In a nonstick skillet over medium heat, warm the olive oil.
Add the spinach and cook it until it wilts.
Add the whisked eggs to the skillet and scramble them up to your preferred doneness.
Sprinkle feta cheese over the scrambled eggs and let them melt just before taking them off the stove.
Present hot.
Nutritional Facts:
Greek Yogurt Parfait
Serves: 1
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
Ingredients:
1/2 cup low-fat Greek yogurt
1/4 cup granola (low-sodium)
1/4 cup mixed berries (blueberries, strawberries)
1 teaspoon honey (optional)
Directions:
Arrange Greek yogurt, granola, and mixed berries in a glass or bowl.
If desired, drizzle honey over top.
Serve right away.
Nutritional Facts:
Oatmeal with Almonds and Berries
Serves: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
1/2 cup old-fashioned oats
1 cup water or low-sodium milk
1 tablespoon chopped almonds
1/4 cup mixed berries (blueberries, raspberries)
Cinnamon to taste
1 teaspoon honey (optional)
Directions:
Bring water (or milk) to a boil in a saucepan.
Add the oats and lower the heat. Cook for approximately 5 minutes, stirring now and again.
Turn off the heat and mix in the almonds, chopped.
Place the oatmeal in a bowl and top with a scattering of cinnamon and mixed berries.
If desired, drizzle honey on top.
Serve hot.
Nutritional Facts:
Fruit and Nut Breakfast Bowl
1
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
Ingredients:
1/2 banana, sliced
1/4 cup mixed berries (blueberries, raspberries)
1 tablespoon chopped almonds
1 tablespoon chopped walnuts
1/4 cup low-fat cottage cheese
Directions:
Slices of banana, mixed berries, sliced almonds, and chopped walnuts should all be combined in a bowl.
Add low-fat cottage cheese on top.
Serve right away.
Nutritional Facts:
Peanut Butter Banana Toast
Serves: 1
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
Ingredients:
1 slice whole wheat bread, toasted
1 tablespoon peanut butter
1/2 banana, sliced
Directions:
Cover the toast with peanut butter.
Add banana slices on top.
Use as an ad hoc sandwich.
Nutritional Facts:
Veggie Omelette
Serves: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 eggs
1/4 cup diced bell peppers
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup diced spinach
Salt and pepper to taste
1 teaspoon olive oil
Directions:
Beat the eggs in a basin and season with salt and pepper.
In a nonstick skillet over medium heat, warm the olive oil.
Include diced onion and bell pepper. till transparent, sauté.
Include spinach and sliced tomato. For one minute, sauté.
Crack the eggs over the vegetables and heat until they are set.
Cook the omelet for an additional minute after carefully folding it in half.
Place a platter with the omelet on it and serve.
Nutritional Facts:
Whole Wheat Pancakes
Serves: 1
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
1/2 cup whole wheat flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup low-sodium milk
1 egg
1 teaspoon olive oil
1/2 teaspoon vanilla extract
Directions:
Combine salt, baking powder, and flour in a bowl.
Combine the milk, egg, vanilla essence, and olive oil in a separate basin.
Stir the wet and dry ingredients together just until incorporated.
Lightly oil a nonstick skillet and heat it over medium heat.
For each pancake, pour 1/4 cup of batter into the skillet.
Cook until surface bubbles appear, then flip and continue to cook until golden.
Serve with low-fat yogurt or fresh fruit on the side.
Nutritional Facts:
Cottage Cheese and Fruit Bowl
Serves: 1
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
Ingredients:
1/2 cup low-fat cottage cheese
1/2 cup mixed fruit (pineapple, melon, grapes)
1 tablespoon chopped almonds
Directions:
Place cottage cheese and mixed fruit in a bowl.
Top with almonds that have been chopped.
If preferred, sprinkle a little honey over the dish before serving.
Nutritional Facts:
Almond Butter Toast
Serves: 1
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
Ingredients:
1 slice whole wheat bread, toasted
1 tablespoon almond butter
1/2 banana, sliced
1 teaspoon chia seeds
Directions:
Cover the toast with almond butter.
Add chia seeds and banana slices as garnish.
Use as an ad hoc sandwich.
Nutritional Facts: