Lupus Diet: 3 Manuscripts in 1 – 120+ Lupus - friendly recipes including pizza, side dishes, and casseroles for a delicious and tasty diet

By Sussane Davis

Do you want to learn about Lupus recipes? Do you want to know how to prepare the most delicious meals that fit your diet?    

   

In this cookbook, you will find:

       

Pizza recipes like:

BBQ Veggie and Tofu Pizza

Arugula and Prosciutto Pizza

Buffalo Cauliflower Pizza

Side dish recipes like:

Roasted Broccoli with Garlic and Almonds

Cucumber and Radish Salad

Roasted Sweet Potato Wedges

             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 Lupus Diet! 

Then you can begin reading Lupus Diet: 3 Manuscripts in 1 – 120+ Lupus - friendly recipes including pizza, side dishes, and casseroles for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Aug 29, 2023

Book preview

BOOK 1

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40+Salad, Side dishes and pasta recipes

for a healthy and balanced Lupus diet

Side dish:

Quinoa Salad with Roasted Vegetables

Serves: 4

Preparation Time: 15 minutes

Total Time: 40 minutes

Ingredients:

−  1 cup quinoa

−  2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), chopped

−  2 tablespoons olive oil

−  Salt and pepper to taste

−  1/4 cup chopped fresh herbs (such as parsley, basil, or mint)

−  Juice of 1 lemon

Instructions:

Prepare the quinoa as directed on the package, then let it cool.

Set the oven's temperature to 400 °F (200 °C).

Combine salt, pepper, and olive oil with the chopped vegetables. Bake until the food is soft.

Toss cooked quinoa, roasted veggies, finely chopped herbs, and lemon juice in a bowl.

Gently combine and serve.

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Nutritional Facts (per serving):

Calories: 250

Protein: 6g

Carbohydrates: 38g

Fat: 8g

Fiber: 6g

Cucumber Avocado Salad

Serves: 4

Preparation Time: 10 minutes

Total Time: 10 minutes

Ingredients:

−  2 large cucumbers, diced

−  1 avocado, diced

−  1/4 red onion, finely chopped

−  1 tablespoon chopped fresh dill

−  2 tablespoons olive oil

−  Juice of 1 lime

−  Salt and pepper to taste

Instructions:

Cucumber, avocado, red onion, and fresh dill are all combined in a bowl.

Add a lime juice and olive oil drizzle.

Add salt and pepper, then mix lightly to incorporate.

Serve right away.

Nutritional Facts (per serving):

Calories: 150

Protein: 2g

Carbohydrates: 10g

Fat: 13g

Fiber: 5g

Balsamic Roasted Brussels Sprouts

Serves: 4

Preparation Time: 10 minutes

Total Time: 30 minutes

Ingredients:

−  1 pound Brussels sprouts, trimmed and halved

−  2 tablespoons balsamic vinegar

−  2 tablespoons olive oil

−  Salt and pepper to taste

−  2 tablespoons chopped walnuts (optional)

Instructions:

Set the oven's temperature to 400°F (200°C).

Combine balsamic vinegar, olive oil, salt, and pepper with the Brussels sprouts.

Roast in the oven until fork-tender and the edges are slightly crusty.

If using, roast the walnuts in a dry pan until they are aromatic.

Before serving, top the roasted Brussels sprouts with toasted walnuts.

Nutritional Facts (per serving):

Calories: 120

Protein: 4g

Carbohydrates: 11g

Fat: 7g

Fiber: 4g

Garlic Mashed Cauliflower

Serves: 4

Preparation Time: 10 minutes

Total Time: 25 minutes

Ingredients:

−  1 head cauliflower, cut into florets

−  2 cloves garlic, minced

−  2 tablespoons olive oil

−  1/4 cup unsweetened almond milk

−  Salt and pepper to taste

−  Chopped fresh chives (for garnish)

Instructions:

Cauliflower florets should be steamed or boiled until soft.

In a skillet, heat olive oil and cook minced garlic until fragrant.

Combine cooked cauliflower, sautéed garlic, almond milk, salt, and pepper in a food processor and pulse until smooth.

Transfer to a serving bowl, top with chives that have been finely chopped, and then offer.

Nutritional Facts (per serving):

Calories: 80

Protein: 3g

Carbohydrates: 8g

Fat: 5g

Lemon Herb Quinoa

Serves: 4

Preparation Time: 10 minutes

Total Time: 25 minutes

Ingredients:

−  1 cup quinoa

−  2 cups vegetable broth

−  Zest and juice of 1 lemon

−  2 tablespoons chopped fresh herbs (such as parsley, thyme, and rosemary)

−  Salt and pepper to taste

Instructions:

Run quinoa through a cool water rinse.

Bring vegetable broth to a boil in a saucepan before adding the quinoa.

Decrease heat, cover, and simmer quinoa for about 15 minutes or until liquid is absorbed.

Use a fork to fluff the quinoa and allow it to slightly cool.

Add the lemon juice, zest, and chopped herbs. Season with salt and pepper.

Use as a tangy and cooling side dish.

Nutritional Facts (per serving):

Calories: 180

Protein: 5g

Carbohydrates: 31g

Fat: 3g

Fiber: 3g

Roasted Sweet Potato Fries

Serves: 4

Preparation Time: 10 minutes

Total Time: 40 minutes

Ingredients:

−  2 large sweet potatoes, cut into fries

−  2 tablespoons olive oil

−  1 teaspoon paprika

−  1/2 teaspoon garlic powder

−  Salt and pepper to taste

Instructions:

Set the oven temperature to 425°F (220°C).

Combine olive oil, paprika, garlic powder, salt, and pepper in a bowl with the sweet potato fries.

Arrange the fries in a single layer on a baking sheet.

Roast until crispy and brown in the oven, turning once.

Offer as a delectable and wholesome side dish.

Nutritional Facts (per serving):

Calories: 160

Protein: 2g

Carbohydrates: 28g

Fat: 5g

Fiber: 4g

Coconut Lime Rice

Serves: 4

Preparation Time: 5 minutes

Total Time: 25 minutes

Ingredients:

−  1 cup white rice

−  1 cup coconut milk

−  1 cup water

−  Zest and juice of 1 lime

−  Salt to taste

−  Chopped fresh cilantro (for garnish)

Instructions:

Use cold water to rinse the rice.

Combine rice, coconut milk, water, and a dash of salt in a pot.

Bring to a boil, lower the heat, cover the pan, and simmer the rice for a few minutes or until the liquid is absorbed.

After giving the rice a few minutes to sit, fluff it with a fork.

Combine lime juice and zest.

Add chopped cilantro as a garnish and serve.

Nutritional Facts (per serving):

Calories: 250

Protein: 4g

Carbohydrates: 42g

Fat: 7g

Sautéed Spinach with Garlic and Pine Nuts

Serves: 4

Preparation Time: 5