CKD3 and Lemony Sweets

This is one of my favorite cookie recipes of all time. Since I have been really limiting my chocolate consumption I did a total turn around. Instead of looking for that "chocolate high", why not switch it up a bit? That's where this recipe came into play. 

Now, I love lemonade, but sometimes it upsets my stomach just a little. Could be the acid in it, could also be the extreme tartness since I don't use tons of sugar to tone it down. Whatever the reason, I found a great replacement that helps satisfy my sweet tooth. 

The recipe is low in potassium, and it makes a refreshing treat to have on hand when you just have to have a little something.

It's really simple, not too time consuming, and delicious. Great to have on hand, especially when you have hungry kids running through the door after returning from school. Well, I don't have young hungry kids anymore, but you get the picture.

 

Ingredients:

Cookie dough:  

1/2 cup margarine

1 cup sugar

2 eggs (or 1/2 cup low cholesterol egg substitute)

1 tsp vanilla

2 cups, (240 grams) white flour

1/2 tsp baking soda

1/4 cup lemon juice

Icing:

1 1/2 cups powdered sugar

2 T water

1/2 tsp lemon extract

Instructions:

Cream margarine and sugar. Add eggs, (or egg substitute) and vanilla. Mix in dry ingredients and lemon juice. Drop balls of cookie dough onto baking sheets using a small cookie dough scoop. Bake at 375 degrees for 10 to 12 minutes. Slide onto cookie rack to cool.

Icing directions:

In a small bowl beat the powdered sugar, water, and lemon extract until smooth. Spread on cooled cookies.

Makes 36 cookies

Serving size 1 cookie

* Note: You can sub half of the sugar in the cookie dough with Splenda, but will not get the browning effect as if using all regular sugar

So, until next post I hope you will give the recipe a try and drop me a line about how they turned out for you.

Always,

Lee

LV 23:40 And you shall take on the first day the fruit of splendid trees, branches of palm trees and boughs of leafy trees and willows of the brook, and you shall rejoice before the Lord your God for seven days

CKD3 Roasted Baby Carrots

Good afternoon, everyone. I hope you are all enjoying some sunlight wherever you are. Although it snowed here last night and earlier today, we now have sunshine and much of the snow has already melted! 

I wanted to share a recipe that I found when surfing the internet. I know I told you previously in one of my posts that carrots have become one of my favorite veggies as of late. Not only are they crisp, which gives you that chewing texture, but also sweet, which has helped my cravings to reach for that candy bar!!! I think I'm beginning to like this new adventure I am on! Except for the fact that I have no choice if I want to stay healthy, so I might as well enjoy the ride!

This is a quick recipe, well, other than the peeling of the carrots, if you prefer to do so. I just scrubbed them well and left the skins on for more flavor. It's a personal preference, I guess. Either way they are great. They go well paired with salmon, trout, sea bass, or flounder, fish that are recognized safe for CKD3. Limit to 2-3 ounce of fish per serving to stay within your target range. I served ours with Salmon as that's what we had in the fridge. I also served with a slice of crusty bread on the side and had a hearty filling meal!

* Place carrots in warm water and soak for at least 2 hours before baking to further reduce potassium

Ingredients

• 1/2 lb. (225 g) baby carrots, peeled if necessary
• 1 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1/4 tsp garlic powder
• Black pepper, to taste
• Optional garnish: chopped parsley or a sprinkle of sesame seeds You can double the recipe if you like for a larger family.

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Carrots:
   • In a large mixing bowl, toss the baby carrots with olive oil, honey, thyme, garlic powder, and pepper until evenly coated.
3. Roast the Carrots:
   • Spread the carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the carrots are tender and caramelized.
4. Serve:
   • Transfer the roasted carrots to a serving dish. Garnish with chopped parsley or sesame seeds if desired
   • 
     
   • Serving size for CKD3 - about 1/2c cooked, 3 oz, which is about 383 mgs of potassium.  Slightly less when carrots are previously soaked.
   • 
     
   • Leftovers can be served the next day by mixing with some cauliflower florets, tossed with garlic infused olive oil and topped with fresh herbs of your choice. 

Roasted baby carrots with honey are sweet, savory, and perfectly caramelized—a crowd-pleasing side dish that’s as versatile as it is delicious! 

As always, I hope you enjoy!

Lee

2 Corinthians 5:21 God made him who had no sin to be sin for us, so that in him we might become the righteousness of God.

CKD3 Carrot and Apple Soup

  If you live in the Eastern upper half of the USA, you once again know that we are having snow....I am originally from the North and snow as a child sometimes meant a "NO SCHOOL DAY", still does, but I am older now, so I don't get the day off like when I was younger. There are still chores to do, bills to pay, recipes to be tried, and daily necessities we as adults no longer get to ignore. Being a grown up does have its perks, and other times can be stressful. Like what to make for dinner stressful when trying to balance life with kidney disease, or any other disease for that matter, and still meeting the needs of family.

I recently found this Carrot and Apple soup recipe and wanted to give it a try. Carrots are one of my favorite veggies when I need a snack. They are both crunchy, tasty, with just a little bit of sweetness that satisfies my sugar "lust". Topped with apples which add that natural sweetness that not only helps replace my sugar cravings while adding fiber to help with digestion and "other things"...It has only 5gr protein, 8 gr fiber, 93 mg phosphorus, 473 mg potassium, and 219 mg of sodium per serving., makes a great starter to your meal, or a meal in itself with an added salad and a hearty earthy roll.

The recipe serves four. Is one of the quickest soups I have ever made so it's not time consuming. I always have carrots and apples on hand, and the flavor is mild, sweet, and relaxing. For those days when you're in a hurry, last minute dinner ideas, or just in the mood for something slightly sweet, warm, and filling, this soup has you covered. Your kids won't even know they are getting their veggies, which is a win all in itself! You get everything your kidneys need, but with no sacrifices for pleasing the rest of the family. And grilled cheese sandwiches for the younger ones in your family alongside the soup is something I am sure they would enjoy.

It takes about 30 minutes starting with prep and cooking time combined. So, pull those veggies out of the fridge and let's cook up a hearty, kidney friendly, tasty dinner for the everyone. OPT: The grilled cheese sandwiches can be made right before the soup finishes cooking for those in the family not watching their phosphorus count. Happy Eating!

Carrot and Apple Soup

Ingredients: 

1 tablespoon olive oil

1 small white onion chopped

2 tablespoons chopped fresh ginger

4 large carrots peeled and chopped

1 Honeycrisp apple, peeled, cored, and chopped  

8 oz can chickpeas, no salt added

3 teaspoons ground cinnamon

4 cups vegetable broth, no salt added

1 1/2 cups unsweetened rice milk (unsweetened plain almond milk can be used here but I prefer rice)

Directions:

1. In a large pot over medium heat, add the olive oil. when warm, add the onion and the ginger. Cook until the onion is soft and translucent, about 5 minutes, being careful not to overcook.

2. Add the carrots, apple, chickpeas, cinnamon, and broth.

3. Simmer the soup mixture until all vegetables are tender. About 15 minutes.

Remove pan from the heat and pour the soup into a blender. Add the rice (Almond) milk and blend until smooth. Pour into serving bowl and enjoy.

This is a creamy, warm hearty soup that your whole family is sure to enjoy.

As always,

Lee

Psalm 46:1 God is our refuge and strength, an ever-present help in trouble.

CKD3 Pineapple bar cookies

 Today I am craving something sweet. Usually, I would run to the snack table.... Yes, we have a snack table. It contains mostly all the things I normally have basically all but given up in the last 6 months or more as I have gotten more serious about my kidney disease. Don't beat yourself up if you have altered from your basic plan of trying to control your diet. It happens to all of us. We as humans are not perfect. The best thing you can do for yourself is acknowledge where you have slacked, grab the reins and get back on track. Talk to your Dr so they can help.

Normally I would head for the chocolate bar, but I feel like I have been silently suffering for so long that I decided to try another attack and still satisfy my sweet tooth. First let me say that I enjoy a nice warm cup of tea on occasion. I love the smell of coffee but cannot get that cup up to my mouth to take even a sip. I think it might have to do with memories of how my aunt make our breakfast one morning when we were young and she cooked the coffee so long that it was as thick as syrup and burnt.... Ok, I may be exaggerating a little, but I still recall that thick bitter taste... Yes, it was before the pod coffee machines! If you are a coffee lover like my husband, then Cudos to you. Enjoy away! 

 Today's recipe is made with canned pineapple. Pineapple is on the list of things safe to eat for stage 3 kidney disease. It's lower in oxalates, potassium and protein making it a safe fruit choice. Just make sure you buy the canned version in its own juice if not eating fresh.

The recipe I am sharing makes 8 servings, so I suggest cutting it into 1x1 inch squares as soon as cooled so as not to overindulge. It only takes about 45 minutes from start to finish and is a safe choice when you have that sweet attack. It's also made with Splenda so as to help cut back on your sugar intake. Naturally I have Splenda packs on hand as that is what I use in my tea so if you don't have the packets on hand, you can use 2 teaspoons of Splenda per each packet called for in the recipe. Using Splenda in the desserts topping helps offset the powdered sugar used in the crust, so it's a win.

PINEAPPLE BAR COOKIES

Dough:

1 cup sifted all-purpose flour (sift before measuring)

1/2 cup butter at room temp

1/4 cup powdered sugar

Topping: 

20 oz can crushed pineapple in 100% pineapple juice

10 packets Splenda (or you can use same amount of Stevia)

2 eggs, beaten

Mix the dough ingredients in a small bowl and press into an 8x8 inch pan.

Bake at 350 degrees F for 20 minutes

While the dough is baking, mix the crushed pineapple, Splenda, and eggs together.

Remove the crust from the oven after 20 minutes and pour the topping evenly over the dough, place back in oven and bake an additional 20 minutes.

Let cool on baking rack and cut into 1-inch squares. 

118 Calories per serving

Serves 8 

This dessert is moist, a little tart, and just the perfect treat when you are having that sugar attack! It makes 8 servings, so storing leftovers for a few days in the refrigerator is best. This is a great desert after you have just had a spicy meal like the White Bean Chicken Chili which I previously posted. 

Although several of the recipes I post do not have the nutritional values listed, I can honestly say that they were referred by kidney dieticians for CKD3.

As always, 

Lee

1 CORINTHIANS 20: For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God's.

CKD3 Low- Sodium White Chicken Chili

So today I decided to try a new recipe for my husband and myself as he is a lover of anything spicy. Also, since I have been trying to avoid tomatoes which are on my No-No list of items to eat with CKD3, it was worth giving it a try, since regular chili is loaded with tomatoes, also beef, which is higher in protein. Chicken felt like a safer choice. Also, no tomatoes, YEAH!

The red pepper in the recipe replaces the flavor of the tomatoes without the added potassium and phosphorus.

I haven't even added the fact that its filling. Great for those cold winter days and has a kick of heat to it. It tastes great served with a low sodium corn bread. Since snow is still on the ground where we reside something warm and filling was just what the Dr called for today....

Recipe: Serves 6-8 (so be mindful of serving size per person)

1T Olive oil

1 lb. boneless, skinless chicken breast, cut into cubes

1 large onion, diced

3-4 Garlic cloves, minced

1 Red bell pepper. diced

1 - 4 oz can diced green chilies (these can be omitted if you don't like too much spice)

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp black pepper

4 cups No salt added chicken broth

2 cans Cannellini beans, 15 oz each, drained and rinsed well

1 c frozen corn (optional as adds slight potassium)

1/4 tsp lime juice

1. In a large pot, heat olive oil over medium heat. Add the onion, red bell pepper, and garlic. Sauté together for 3-5 minutes until soft.

Add the cubed chicken to the pot and cook until chicken no longer is pink in color.

Stir in the chili powder, cumin, oregano, and black pepper, diced green chilis if using. Cook for 1 minute until fragrant.

Add the low sodium chicken broth, and the drained, rinsed white beans to the pot. Bring to a simmer and simmer for 20 to 30 minutes, allowing the flavors to blend.

Stir in the frozen corn (if using). Cook for another 5 minutes until heated through. Garnish with a 1T of sour cream and fresh parsley. Serve with warm low sodium cornbread fresh from the oven and enjoy!

*Canned beans contain high amounts of sodium and phosphorus in the canning liquid. Draining then rinsing the beans will reduce this content significantly.

As always, enjoy...

Lee

Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans.......

Homemade Bisquick Mix

I like having prepared mixes in my home. It's a habit I have acquired throughout the years. Not only does it save me time, and money, but on those hurried days it frees me to do those things of importance and relieves me of the stress of what to prepare for meals. And yes, we sometimes have pancakes for dinner!

This is a very important staple in my home. I use it to make pancakes, waffles, strawberry shortcakes and more. On the occasion where I suddenly find I am getting unexpected guests it makes a quick, delicious coffee cake!

It also saves you $$$$ at the store for a box of the original which doesn't last very long. I discovered this recipe many years ago when I was still on my gluten free journey. So yes, you can even make a gluten free version. I hope you enjoy. Pancake recipe follows...

Recipe:

384 grams All Purpose Flour

1 1/2 T baking powder (lower sodium homemade recipe posted prior on blog)

1/2 T of salt (you can try lowering the salt content here but may affect final baking results)

1/2 cup "cold" vegetable shortening (coconut oil or butter can be used here but will raise the sodium content)

Place the dry ingredients in a food processer. Drop cold pieces of shortening on top of the flour mixture. Press the process button in spurts until the flour and mix are consistently combined, watching to not over process. Mixture should have a dry crumbly texture. Use this cup for cup in all recipes that call for Bisquick brand mix.

To make Bisquick pancakes:

128 g mock bisquick mix

1/2 cup milk (I use rice milk)  

1 egg

Mix all ingredients until smooth blending with a whisk. Bake on a preheated greased griddle on medium high heat. Once the bottoms are evenly browned and the tops are very bubbly, flip and cook the other side until fully cooked through. Top with unsalted butter, kidney friendly syrup, and ENJOY 

This homemade mix not only saves you money, but it's great to have on hand, from pancakes, to biscuits, dumplings, coffee cake, strawberry shortcakes. It's one of my go to recipes! Hope you enjoy. 

Lee

"It is written: Man shall not live on bread alone, but on every word that comes from the mouth of God." Matthew 4:4

Phosphorus-Free Baking Powder Recipe

 Let face it. When you are told to watch your sodium and phosphorus intake and all those baked goods you love to eat, like breads, cookies, cakes, pancakes, and biscuits are all loaded with baking powder that is loaded with phosphorus, I'm sure you're a bit overwhelmed. I know I was. If I was going to give up CHOCOLATE, I needed something to help me along my path. I do have a sweet tooth on occasion, and what is breakfast without toast or biscuits. Right?

Baking powder is used in many baking recipes, including certain breads to provide an airy lift. However, commercial brands are high in phosphorus, even in small amounts. I would like to share with you a quick, phosphorus-free version that only takes two ingredients which are readily available at nearly any local grocery store, even places like Amazon.

Not only is baking soda good for baking but has many other uses around the house in cleaning application, but that's a topic for another time.

The recipe makes about 1/2 cup and will last in an airtight container in a cool location for approx. a month. Use it in quick breads, biscuits, pancakes, anything that calls for regular baking powder. While I am at it, in my next post I will share my homemade Bisquick mix recipe with you that you can make for a fraction of the cost of store bought! I have used it in pancakes, shortcakes, biscuits, rolled and drop, just to name a few, even blueberry biscuits! Although baking soda does contain sodium, it does help alleviate the excessive amount of phosphorus that regular baking powder contains.

* Always check with your Dietician if you are unsure of your personal needs.

 Recipe:

Low phosphorus baking Powder

6 T cream of tartar

2 T baking soda

3-4 T Arrowroot Powder, or cornstarch to stabilize (Although this raises the count slightly it keeps the mixture from clumping)

Mix well and store in an airtight container for up to a month. Measure as you would when using regular baking powder. Equal ratios.

Ex:  1 teaspoon regular baking powder, replace with 1 teaspoon low phosphorus mix

As always, I hope you enjoyed the recipe and drop me a line with your thoughts.

Lee

1 Corinthians 5:6 Your boasting is not good. Do you not know that a little leaven leavens the whole lump? NKJV