Dialysis Cookbook: 3 Manuscripts in 1 – 120+ Dialysis - friendly recipes including pizza, salad, and casseroles for a delicious and tasty 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:

       

Side dish recipes like:

- Roasted Brussels Sprouts

- Mashed Cauliflower

- Lemon Garlic Green Beans

Casserole recipes like:

- Chicken and Broccoli Casserole

- Eggplant and Tomato Casserole

- Tuna and Noodle Casserole

             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 pizza, salad, and casseroles for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.

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

Book preview

BOOK 1

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40+ Salad, side dishes and pasta

recipes for a healthy and balanced Dialysis diet

Side dish

Quinoa Salad

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

−  1 cup quinoa

−  2 cups low-sodium vegetable broth

−  1 cup diced cucumber

−  1 cup diced bell peppers (any color)

−  1/4 cup chopped fresh parsley

−  1/4 cup chopped fresh mint

−  2 tablespoons olive oil

−  2 tablespoons lemon juice

−  Salt and pepper to taste

Directions:

Drain after giving the quinoa a cool water rinse.

Bring vegetable broth to a boil in a pot. For 15 minutes or until the quinoa is cooked and the liquid has been absorbed, add the quinoa, lower the heat, cover, and simmer.

With a fork, fluff the quinoa and let it to cool.

Toss cooked quinoa with diced cucumber, bell pepper, parsley, mint, olive oil, lemon juice, salt, and pepper in a bowl.

Mix thoroughly by tossing.

Offer cold.

Nutritional Facts (per serving):

•  Calories: 220

•  Protein: 6g

•  Carbohydrates: 38g

•  Fat: 6g

•  Fiber: 5g

Roasted Brussels Sprouts

Serves: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

−  1 pound Brussels sprouts, trimmed and halved

−  2 tablespoons olive oil

−  Salt and pepper to taste

Directions:

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

Toss halved Brussels sprouts with salt, pepper, and olive oil.

Arrange them on a baking sheet in a single layer.

Roast for about 25 minutes, tossing halfway through, or until fork-tender and marginally crispy on the edges.

Present heat.

Nutritional Facts (per serving):

•  Calories: 80

•  Protein: 4g

•  Carbohydrates: 9g

•  Fat: 4g

•  Fiber: 4g

Mashed Cauliflower

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

−  1 head cauliflower, cut into florets

−  2 cloves garlic, minced

−  2 tablespoons low-sodium butter

−  1/4 cup low-sodium milk

−  Salt and pepper to taste

−  Chopped fresh chives for garnish (optional)

Directions:

Cauliflower florets should be steamed or boiled until soft.

Transfer to a big dish after thoroughly draining.

Melt butter in a small pan over low heat. Sauté for a minute after adding the minced garlic.

Season the cauliflower with salt, pepper, low-sodium milk, and butter infused with garlic.

Mash the ingredients with a potato masher or an immersion blender until the required consistency is achieved.

If preferred, garnish with finely chopped chives.

Serve hot.

Nutritional Facts (per serving):

•  Calories: 70

•  Protein: 3g

•  Carbohydrates: 10g

•  Fat: 3g

•  Fiber: 4g

Lemon Garlic Green Beans

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

−  1 pound green beans, trimmed

−  2 tablespoons olive oil

−  2 cloves garlic, minced

−  Zest and juice of 1 lemon

−  Salt and pepper to taste

Directions:

To make green beans tender-crisp, steam or blanch them. Drain, then set apart.

Warm up the olive oil in a skillet over medium heat. Sauté the garlic until it is fragrant, about a minute.

Include the green beans, which have been steamed, and toss them in the oil flavored with garlic.

After taking it off the fire, season with salt, pepper, lemon juice, and zest.

Combine, then serve right away.

Nutritional Facts (per serving):

•  Calories: 80

•  Protein: 2g

•  Carbohydrates: 10g

•  Fat: 5g

•  Fiber: 4g

Herbed Brown Rice

Serves: 4

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

1 cup brown rice

2 cups low-sodium vegetable broth

1 teaspoon dried mixed herbs (thyme, oregano, rosemary)

Salt and pepper to taste

Directions:

Drain after giving brown rice a cold water rinse.

Bring vegetable broth to a boil in a pot. Add dried herbs and brown rice.

Decrease the heat, cover the pot, and simmer the rice for 45 minutes, or until the liquid is absorbed.

Using a fork, fluff rice and season with salt and pepper.

Present heat.

Nutritional Facts (per serving):

•  Calories: 180

•  Protein: 4g

•  Carbohydrates: 38g

•  Fat: 1g

•  Fiber: 3g

Herb-Roasted Potatoes

Serves: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

−  1 pound small potatoes, halved

−  2 tablespoons olive oil

−  1 teaspoon dried mixed herbs (rosemary, thyme, oregano)

−  Salt and pepper to taste

Directions:

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

Combine the halved potatoes with the olive oil, salt, pepper, and dried herbs.

Arrange them on a baking sheet in a single layer.

Roast the potatoes for about 30 minutes, tossing periodically, until they are crisp and golden.

Present heat.

Nutritional Facts (per serving):

•  Calories: 150

•  Protein: 2g

•  Carbohydrates: 25g

•  Fat: 6g

•  Fiber: 3g

Cucumber Tomato Salad

Serves: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

−  2 cucumbers, sliced

−  2 cups cherry tomatoes, halved

−  1/4 cup red onion, thinly sliced

−  2 tablespoons olive oil

−  2 tablespoons balsamic vinegar

−  Chopped fresh basil for garnish

−  Salt and pepper to taste

Directions:

Combine sliced cucumbers, cherry tomatoes, and red onion in a big bowl.

Combine olive oil and balsamic vinegar in a small basin.

Drizzle the salad with the dressing and toss to combine.

Add freshly chopped basil as a garnish.

To taste, add salt and pepper to the food.

Serve right away.

Nutritional Facts (per serving):

•  Calories: 100

•  Protein: 2g

•  Carbohydrates: 10g

•  Fat: 7g

•  Fiber: 2g

Spinach and Strawberry Salad

Serves: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

−  4 cups baby spinach leaves

−  1 cup sliced strawberries

−  1/4 cup crumbled feta cheese

−  1/4 cup chopped walnuts

−  2 tablespoons balsamic vinaigrette dressing

Directions:

Place baby spinach leaves, strawberry slices, feta cheese crumbles, and chopped walnuts in a large salad bowl.

Dress the salad with the balsamic vinaigrette.

Stir everything together by tossing.

Serve right away.

Nutritional Facts (per serving):

•  Calories: 150

•  Protein: 4g

•  Carbohydrates: 10g

•  Fat: