Dialysis Cookbook: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Dialysis diet

By Sussane Davis

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:

       

Pancake recipes like:

 - Whole Wheat Blueberry Pancakes

- Banana Nut Pancakes

- Apple Cinnamon Pancakes

Salad recipes like:

 - Cucumber Tomato Salad

- Spinach and Strawberry Salad

- Mediterranean Chickpea Salad

             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: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Dialysis diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Aug 28, 2023

Book preview

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:

•  Calories: 250

•  Protein: 18g

•  Carbohydrates: 2g

•  Fat: 18g

•  Fiber: 1g

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:

•  Calories: 200

•  Protein: 10g

•  Carbohydrates: 30g

•  Fat: 5g

•  Fiber: 4g

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:

•  Calories: 250

•  Protein: 8g

•  Carbohydrates: 40g

•  Fat: 6g

•  Fiber: 7g

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:

•  Calories: 220

•  Protein: 15g

•  Carbohydrates: 30g

•  Fat: 8g

•  Fiber: 6g

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:

•  Calories: 250

•  Protein: 8g

•  Carbohydrates: 35g

•  Fat: 10g

•  Fiber: 6g

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:

•  Calories: 250

•  Protein: 18g

•  Carbohydrates: 10g

•  Fat: 15g

•  Fiber: 2g

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:

•  Calories: 300

•  Protein: 12g

•  Carbohydrates: 45g

•  Fat: 8g

•  Fiber: 6g

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:

•  Calories: 220

•  Protein: 20g

•  Carbohydrates: 25g

•  Fat: 6g

•  Fiber: 3g

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:

•  Calories: 250

•  Protein: 8g

•  Carbohydrates: 30g

•  Fat: 10g

•  Fiber: 6g

Pancakes

Whole Wheat Blueberry 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

−  1/4 cup fresh blueberries

Directions:

Combine salt, baking powder, and flour in a bowl.

Combine the milk, egg, and olive oil in a separate bowl.

Stir the wet and dry ingredients together just until incorporated.

Gently incorporate the fresh blueberries.

Lightly oil a nonstick skillet and heat it over medium heat.

For each pancake, pour 1/4 cup of batter onto the skillet.

Cook until surface bubbles appear, then flip and continue to cook until golden.

If preferred, top the dish with more blueberries and sprinkle it with maple syrup.

Nutritional Facts:

•  Calories: 320

•  Protein: 14g

•  Carbohydrates: 50g

•  Fat: 8g

Banana Nut Pancakes

Serves: 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

−  1/2 ripe banana, mashed

−  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

−  2 tablespoons chopped walnuts

Directions:

In a bowl, mix the flour, baking soda, and salt with the mashed banana.

Combine the milk, egg, and olive oil in a separate bowl.

Stir the wet and dry ingredients together just until incorporated.

Gently include walnut halves.

Lightly oil a nonstick skillet and heat it over medium heat.

For each pancake, pour 1/4 cup of batter onto the skillet.

Cook until surface bubbles appear, then flip and continue to cook until golden.

If preferred, top the dish with more banana slices and sprinkle it with honey.

Nutritional Facts:

•  Calories: 350

•  Protein: 12g

•  Carbohydrates: 50g

Apple Cinnamon Pancakes

Serves: 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

−  1/2 cup grated apple

−  1/2 cup whole wheat flour

−  1/2 teaspoon baking powder

−  1/2 teaspoon ground cinnamon

−  Pinch of salt

−  1/2 cup low-sodium milk

−  1 egg

−  1 teaspoon olive oil

Directions:

Combine the flour, baking soda, cinnamon, and salt in a bowl with the grated apple.

Combine the milk, egg, and olive oil in a separate bowl.

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.

Add more grated apple and a dash of cinnamon before serving.

Nutritional Facts:

•  Calories: 320

•  Protein: 11g

•  Carbohydrates: 50g

•  Fat: 8g

Spinach and Feta 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

−  1/4 cup cooked and chopped spinach

−  2 tablespoons crumbled feta cheese

Directions:

Combine salt, baking powder, and flour in a bowl.

Combine the milk, egg, and olive oil in a separate bowl.

Stir the wet and dry ingredients together just until incorporated.

Gently incorporate the cooked spinach and feta cheese crumbles.

Lightly oil a nonstick skillet and heat it over medium heat.

For each pancake, pour 1/4 cup of batter onto the skillet.

Cook until surface bubbles appear, then flip and continue to cook until golden.

Serve with additional feta cheese and sliced tomatoes on the side.

Nutritional Facts:

•  Calories: 330

•  Protein: 14g

•  Carbohydrates: 50g

Pumpkin