Dialysis Cookbook: 7 Manuscripts in 1 – 300+ Dialysis - friendly recipes for a balanced and healthy 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:

       

Breakfast recipes like:

- Veggie Breakfast Burrito

- Spinach and Mushroom Omelette

- Whole Wheat Breakfast Burrito

         

Lunch recipes like:

- Turkey and Avocado Wrap

- Lentil and Vegetable Soup

- Tuna and White Bean Salad

Dinner recipes like:

- Lentil and Vegetable Stew

- Turkey and Vegetable Stir-Fry

- Eggplant and Chicken Curry

     

             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! Click the orange BUY button at the top of this page!

Then you can begin reading Dialysis Cookbook: 7 Manuscripts in 1 – 300+ Dialysis - friendly recipes for a balanced and healthy 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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MAIN COURSE – 60+ Easy to prepare at home recipes for a balanced and healthy diet

Breakfast

Scrambled Eggs with Spinach and Feta

Serves: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

−  4 eggs

−  1 cup baby spinach, chopped

−  1/4 cup feta cheese, crumbled

−  Salt and pepper to taste

−  1 tablespoon butter or 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, melt butter or 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

Oatmeal with Berries and Almonds

Serves: 1

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 15 minutes

Ingredients:

−  1/2 cup old-fashioned oats

−  1 cup water

−  1/4 cup mixed berries (blueberries, raspberries, strawberries)

−  1 tablespoon chopped almonds

−  1 teaspoon honey (optional)

Directions:

Bring the water to a boil in a small pot.

Include the oats and lower the temperature to a simmer. Cook for around 5-7 minutes, stirring now and again.

After the oats have been cooked, place them in a bowl.

Add mixed berries, chopped almonds, and, if preferred, a drizzle of honey on the top.

Nutritional Facts:

•  Calories: 300

•  Protein: 9g

•  Carbohydrates: 45g

•  Fat: 10g

•  Fiber: 7g

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 fresh fruits (bananas, berries, etc.)

−  1 tablespoon chopped walnuts

Directions:

Arrange Greek yogurt, granola, mixed fruits, and chopped walnuts in a glass or bowl.

Nutritional Facts:

•  Calories: 250

•  Protein: 15g

•  Carbohydrates: 35g

•  Fat: 8g

•  Fiber: 5g

Banana Nut Pancakes

Serves: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

−  1/2 cup whole wheat flour

−  1/2 teaspoon baking powder

−  1/4 teaspoon cinnamon

−  Pinch of salt

−  1/4 cup mashed banana

−  1/4 cup low-fat milk

−  1 egg

−  1 tablespoon chopped walnuts

−  Cooking spray or oil for the pan

Directions:

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

Combine mashed banana, milk, and egg in a separate bowl.

Combine the dry ingredients with the wet ones. Fold in the chopped walnuts.

Before heating a nonstick pan, treat it with oil or cooking spray.

Add 1/4 cup of batter to each pancake. Cook until surface bubbles appear, then flip and continue to cook until golden.

If preferred, serve with additional banana slices.

Nutritional Facts:

•  Calories: 350

•  Protein: 12g

•  Carbohydrates: 50g

•  Fat: 11g

Veggie Breakfast Burrito

Serves: 1

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

−  1 whole wheat tortilla

−  2 eggs, scrambled

−  1/4 cup black beans, drained and rinsed

−  2 tablespoons diced bell peppers

−  2 tablespoons diced onions

−  2 tablespoons diced tomatoes

−  2 tablespoons shredded low-fat cheese

−  1 teaspoon olive oil

−  Salt and pepper to taste

Directions:

Heat the olive oil in a skillet over medium heat. Add the diced bell peppers and onions, and cook until they are tender.

Add black beans and diced tomatoes, and simmer for an additional 2-3 minutes.

Pour the scrambled eggs onto the skillet while pushing the vegetables to one side. Cook till the desired consistency.

Combine the vegetables and the scrambled eggs. Add salt and pepper to taste.

Place the egg and vegetable mixture in the center of a warmed tortilla.

Top with cheese shreds, then fold the sides of the tortilla to create a burrito.

Nutritional Facts:

•  Calories: 400

•  Protein: 20g

•  Carbohydrates: 40g

•  Fat: 18g

Cottage Cheese and Fruit Bowl

Serves: 1

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes

Ingredients:

−  1 cup low-fat cottage cheese

−  1/2 cup mixed fresh fruits (berries, peaches, etc.)

−  1 tablespoon chopped nuts (almonds, walnuts)

Directions:

Scoop the cottage cheese into a bowl.

Add chopped nuts and a mixture of fresh fruits on top.

Nutritional Facts:

•  Calories: 250

•  Protein: 20g

•  Carbohydrates: 20g

•  Fat: 10g

•  Fiber: 3g

Spinach and Mushroom Omelette

Serves: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

−  3 eggs

−  1/2 cup fresh spinach, chopped

−  1/4 cup sliced mushrooms

−  2 tablespoons diced onions

−  2 tablespoons shredded low-fat cheese

−  1 teaspoon olive oil

−  Salt and pepper to taste

Directions:

Beat the eggs and season them with salt and pepper in a bowl.

Warm up the olive oil in a nonstick skillet over medium heat.

Add the onion and mushroom slices, and cook until the mushrooms are soft.

Add the spinach and sauté it in the skillet until it wilts.

Cover the vegetables with the beaten eggs. Cook until the edges are slightly set.

Top one half of the omelet with cheese shredded.

Cover the cheese-covered half with the remaining half.

Cook for one further minute to allow the cheese to melt.

Nutritional Facts:

•  Calories: 300

•  Protein: 25g

•  Carbohydrates: 5g

•  Fat: 20g

•  Fiber: 2g

Whole Wheat Breakfast Burrito

Serves: 1

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

−  1 whole wheat tortilla

−  2 eggs, scrambled

−  1/4 cup cooked quinoa

−  2 tablespoons black beans, drained and rinsed

−  2 tablespoons diced tomatoes

−  1 tablespoon chopped cilantro

−  1/2 avocado, sliced

−  Salt and pepper to taste

Directions:

Combine cooked quinoa, black beans, diced tomatoes, cilantro, and a dash of salt and pepper in a bowl.

The whole-wheat tortilla should be warmed.

Fill the tortilla's middle with the scrambled eggs, quinoa mixture, and avocado slices.

To create a burrito, fold the tortilla's sides inward and roll it up.

Nutritional Facts:

•  Calories: 400

•  Protein: 20g

•  Carbohydrates: 35g

•  Fat: 20g

•  Fiber: 10g

Low-Sodium Breakfast Wrap

Serves: 1

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

−  1 whole wheat tortilla

−  2 slices low-sodium turkey or chicken breast

−  1/4 avocado, mashed

−  1/4 cup baby spinach leaves

−  1/4 cup diced bell peppers

−  1 tablespoon low-sodium hummus

−  Salt-free seasoning blend

Directions:

Spread out the whole-wheat tortilla.

Cover the tortilla with the mashed avocado.

Add slices of chicken or turkey, baby spinach, and bell peppers, diced.

Drizzle the vegetables with the low-sodium hummus.

Finish with a salt-free seasoning mixture.

Form a wrap by rolling up the tortilla and folding in the sides.

Nutritional Facts:

•  Calories: 300

•  Protein: 20g

•  Carbohydrates: 25g

•  Fat: 15g

•  Fiber: 6g

Berry Protein Smoothie

Serves: 1

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes

Ingredients:

−  1/2 cup low-fat Greek yogurt

−  1/2 cup mixed berries (blueberries, strawberries, raspberries)

−  1 scoop vanilla protein powder (low-sugar)

−  1/2 cup water or low-fat milk

−  Ice cubes (optional)

Directions:

Blend Greek yogurt, mixed berries, protein powder, and liquid in a blender.

Purée until fluid. If desired, add ice cubes and mix one more.

Nutritional Facts:

•  Calories: 250

•  Protein: 25g

•  Carbohydrates: 25g

•  Fat: 6g

•  Fiber: 5g

Apple Cinnamon Oatmeal

Serves: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

−  1/2 cup old-fashioned oats

−  1 cup water or low-fat milk

−  1 small apple, diced

−  1/2 teaspoon cinnamon

−  1 tablespoon chopped nuts (walnuts, almonds)

−  1 teaspoon honey (optional)

Directions:

Combine the oats, milk or water, diced apple, and cinnamon in a saucepan.

After bringing to a boil, lower the heat, cover, and simmer for about 5-7 minutes, stirring now and then.

Take the pan off the heat when the apple is soft and the oats are cooked.

Add chopped nuts on top and, if preferred, drizzle honey.

Nutritional Facts:

•  Calories: 300

•  Protein: 8g

•  Carbohydrates: 50g

•  Fat: 10g

•  Fiber: 8g

Peanut Butter Banana Toast

Serves :  1

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes

Ingredients:

−  1 slice whole wheat bread

−  2 tablespoons peanut butter (unsalted)

−  1/2 banana, sliced

−  1 teaspoon chia seeds (optional)

Directions:

Toast the whole wheat bread slice.

Cover the toasted bread with peanut butter.

Place slices of banana on top.

If preferred, top with chia seeds.

Nutritional Facts:

•  Calories: 350

•  Protein: 10g

•  Carbohydrates: 40g

•  Fat: 18g

•  Fiber: 8g

Sweet Potato Breakfast Hash

Serves: 1

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

−  1 small sweet potato, peeled and diced

−  1/4 cup diced bell peppers

−  1/4 cup diced onions

−  2 eggs

−  1 teaspoon olive oil

−  Salt and pepper to taste

Directions:

Heat the olive oil in a skillet over medium heat.

Include diced onions, bell peppers, and sweet potatoes. Sweet potato should be sautéed until it is soft and gently browned.

Push the vegetables to one side of the skillet and then break the eggs into the area that is left.

Prepare the eggs anyway you like them (scrambled, sunny-side-up, etc.).

Combine the sweet potato mixture and the eggs. Add salt and pepper to taste.

Nutritional Facts:

•  Calories: 350

•  Protein: 15g

•  Carbohydrates: 45g

•  Fat: 12g

•  Fiber: 8g

Lunch

Grilled Chicken Salad with Balsamic Vinaigrette

Serves : 1

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

−  4 oz boneless, skinless chicken breast

−  2 cups mixed salad greens

−  1/4 cup cherry tomatoes, halved

−  1/4 cucumber, sliced

−  2 tablespoons red onion, thinly sliced

−  1 tablespoon crumbled feta cheese

−  2 tablespoons balsamic vinaigrette dressing

Directions:

Get the grill ready. Use salt and pepper to season the chicken.

Grill chicken until well done, about 6-7 minutes per side.

Cut the chicken from the grill into thin strips.

Toss salad greens, cherry tomatoes, cucumber, and red onion in a bowl.

Add feta cheese crumbles and grilled chicken slices as a garnish.

Dress with a balsamic vinaigrette.

Nutritional Facts:

•  Calories: 350

•  Protein: 35g

•  Carbohydrates: 15g

•  Fat: 15g

•  Fiber: 4g

Turkey and Avocado Wrap

Serves: 1

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes

Ingredients:

−  1 whole wheat tortilla

−  3 oz low-sodium turkey breast slices

−  1/4 avocado, sliced

−  1/4 cup baby spinach leaves

−  1 tablespoon low-fat mayonnaise

−  1 teaspoon Dijon mustard

Directions:

Spread out the whole-wheat tortilla.

Cover the tortilla with a mixture of Dijon mustard and low-fat mayonnaise.

Arrange slices of avocado, baby spinach leaves, and turkey.

Form a wrap by rolling up the tortilla and folding in the sides.

Nutritional Facts:

•  Calories: 300

•  Protein: 20g

•  Carbohydrates: 25g

•  Fat: 15g

•  Fiber: 8g

Lentil and Vegetable Soup

Serves: 1

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

−  1/2 cup dried green lentils

−  4 cups low-sodium vegetable broth

−  1/4 cup diced carrots

−  1/4 cup diced celery

−  1/4 cup diced zucchini

−  1/4 cup diced onion

−  1 garlic clove, minced

−  1/2 teaspoon dried thyme

−  Salt and pepper to taste

−  1 teaspoon olive oil

Directions:

Drain after giving lentils a cold water rinse.

Warm up the olive oil in a pot over medium heat. Sauté the minced onion and garlic till tender.

Include the diced zucchini, celery, and carrots. For a few more minutes, sauté.

Include vegetable broth, lentils, and dried thyme.

Bring to a boil before lowering the heat and simmering the lentils for 25 to 30 minutes, or until they are cooked.

Before serving, season with salt and pepper.

Nutritional Facts:

•  Calories: 300

•  Protein: 18g

•  Carbohydrates: 50g

•  Fat: 3g

•  Fiber: 15g

Tuna and White Bean Salad

Serves: 1

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes

Ingredients:

−  1 can (5 oz) water-packed tuna, drained

−  1/2 cup cooked white beans (cannellini or navy beans), drained and rinsed

−  1/4 cup diced red bell pepper

−  1/4 cup diced cucumber

−  2 tablespoons diced red onion

−  1 tablespoon chopped parsley

−  1 tablespoon lemon juice

−  1 tablespoon olive oil

−  Salt and pepper to taste

Directions:

Combine cooked white beans, diced red onion, diced red bell pepper, diced cucumber, and drained tuna in a bowl.

Add a drizzle of olive oil and lemon juice.

Add salt and pepper, then gently mix to incorporate.

Nutritional Facts:

•  Calories: 350

•  Protein: 30g

•  Carbohydrates: 30g

•  Fat: 12g

•  Fiber: 10g

Quinoa and Roasted Vegetable Bowl

Serves: 1

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

−  1/2 cup cooked quinoa

−  1/2 cup diced roasted vegetables (bell peppers, zucchini, eggplant, etc.)

−  1/4 cup cooked chickpeas

−  2 tablespoons crumbled feta cheese

−  1 tablespoon chopped fresh herbs (basil, parsley, etc.)

−  1 teaspoon olive oil

−  Salt and pepper to taste

Directions:

Combine cooked chickpeas, diced roasted veggies, and cooked quinoa in a bowl.

Add salt and pepper and drizzle with olive oil.

Sprinkle fresh herbs and feta cheese crumbles on top.

Nutritional Facts:

•  Calories: 350

•  Protein: 15g

•  Carbohydrates: 45g

•  Fat: 12g

•  Fiber: 10g

Turkey and Vegetable Stir-Fry

Serves: 1

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

−  4 oz low-sodium turkey breast, sliced

−  1 cup mixed vegetables (broccoli, bell peppers, snap peas, etc.)

−  1/4 cup low-sodium stir-fry sauce

−  1 tablespoon olive oil

−  1 teaspoon low-sodium soy sauce

−  1 teaspoon cornstarch

−  1/2 teaspoon minced ginger

−  1/2 teaspoon minced garlic

Directions:

Combine the stir-fry sauce, soy sauce, cornstarch, minced ginger, and minced garlic in a small bowl.

In a skillet over medium-high heat, warm the olive oil.

Add the turkey slices and cook it until it is no longer pink. Take out of skillet.

Add mixed vegetables to the same skillet and stir-fry for a few minutes.

Return the cooked turkey to the skillet and cover with the sauce mixture.

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