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

Shrimp & Quinoa for Two

 Finding the right foods to eat with different stages of kidney disease can be daunting, especially when left on your own. Yet after all these years my kidney levels have stayed pretty much at the same levels and even improved slightly. Guess I am doing something right. 

This past year I have pretty much given up chocolate as I previously mentioned in one of my past posts. I have opted for an occasional gummy, or marshmallow to satisfy my sweet tooth. Occasionally I will have a bite size candy bar, but only on occasion.

I have adapted to lots of salads, fresh veggie snacks, switched to rice milk instead of cow's milk, and adjusted my proteins from red meats to mainly chicken and garbanzo beans or white fish. Yes, it seems like it is a lot, but as someone once told me...."Slow n Steady wins the race".

The following recipe contains Quinoa which is a safer grain for Stage 3 and makes just 2 servings, so it's less time consuming and a great recipe to try. I personally had never tried quinoa in my younger years as it was never something that my mom ever made, although we did eat a lot of rice dishes growing up.

The blend of the vegetable and spices add that perfect flavor when combined with just the right amount of protein from the shrimp. The quinoa leaves that feeling of fullness and satisfaction of a good hearty meal. I hope you will add it to your list and give it a try. 

Recipe:

Quinoa & Shrimp

2 servings                                                                               

1/2 cup uncooked quinoa                                                       

1 cup water                                                                             

2 medium cloves garlic chopped                                            

1/2 teas salt (can even lower to 1/4 teas if desired)                                                                            

1/2 teas course black pepper                                                  

1/4 teas sugar                                                                          

4 Tbsp white wine vinegar                                                      

3 Tbsp olive oil                                                                       

1/2 medium red bell pepper chopped (3oz)                           

1/2 medium cucumber chopped (2 oz)                                 

1/2 cup frozen peas thawed                                                    

2 green onions sliced (separate the white n green parts)       

12 med to large, cooked shrimp                                              

2 Tbsp thinly sliced fresh basil                                               

Important Note!  Place the measured frozen shrimp in a covered container overnight so it is fully thawed for when you are ready to make the recipe 

1. Cook the quinoa. Combine the quinoa, garlic, salt and pepper in a 1-quart saucepan over medium high heat.  Bring to a boil, reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

2. Mix the dressing in a medium bowl, stirring the sugar and vinegar until the sugar is dissolved. Whisk in the olive oil and season with salt and pepper. Balance the dressing at this point. Adjust the seasonings to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own personal taste.

3. Mix the vegetables together by pouring half the dressing into one bowl and adding the red bell peppers, cucumber, peas, and the white parts of the onions and toss all together. 

4. Add the shrimp to the remaining dressing in another bowl and toss. Add the shrimp and veggies together at this point into one bowl. 

5. Assemble the final dishes by placing the cooked quinoa in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the green parts of the onion and fresh basil on top.  

This is a tasty meal in itself but pairs well with some crisp GF bread. I hope you will try the recipe, and as always, I love to hear your feedback!

Until next time,

Lee

 

1 Corinthians 10:31

"So whatever you eat or drink or whatever you do, do it all for the glory of God."

 

CKD3 Snack ideas

 I mentioned in one of my previous posts my love for sweets. Especially chocolate. Well, a lot has changed since I have really gotten on board with watching my diet in maintaining my kidney health. Chocolate is one of those "sweets" that I have basically all but eliminated from my diet. Do I still have a bite or two on very limited occasions, yes. Yet very few occasions and very limited! That is where the small 3 Musketeer's bars fall into play. Just one small bar, eaten very slowly, and enjoyed immensely, helps. As you know...Rome wasn't built in a day, and neither will your new eating habits. Slow n steady...slow n steady...With that said, I want to give you a quick recipe for a dip that is super easy to whip up and tastes great with fresh veggies and crackers. 

When you first start anything, there is a learning curve. You will have ups and downs, adjustments. Sometimes you stay on track for a while, other times you might take a slip, but then get back on track in the race. I am not an exerciser, never have been. I do love to walk though. It's been cold and snowy here where we live so I try and keep moving by doing household chores, baking, trying new recipes, all to keep moving. I can't wait till the weather breaks so I can get outside and garden, walk, and just enjoy nature.  

Snacking is kind of like that. You have been so used to enjoying almost everything there is on the store shelves, then BOOM, the snow falls so to speak...Believe me there are choices. Yes, veggies may replace candy bars. Fish may replace the steaks you loved. Mashed Cauliflower may replace those mashed potatoes you use to crave. Yet your health is worth it. 

The recipe that follows is one of the recipes that has helped me to basically give up my chocolate cravings. Its tart, just spicy enough and actually takes the edge off because it quenches your hunger enough that you forget about that "sweet fix" you wanted.

I recently purchased a slicer, grater attachment for my stand mixer to make my life so much easier when making some of the recipes I share. But a little bit of arm work helps build muscle, right? Just joking, wanted to see if you were still awake...Your taste buds awake new adventures.

Quick, easy and tasty Rosemary-Garlic Dip

1/4 cup sour cream (you can use low fat yogurt if you prefer)

1 garlic clove, minced

2 teaspoons lemon juice, fresh or bottled

1 teaspoon dried rosemary

1/2 teaspoon freshly ground black pepper

In a small bowl, mix the sour cream, garlic, lemon juice, rosemary, and pepper.

Use the dip immediately or store in the refrigerator in an airtight container. Will last up to a week in the refrigerator.

Serve with kidney safe veggies like green, red, or yellow bell peppers. Carrots, celery, radishes., cucumber slices. You can even add a few kidney safe crackers if you feel the need. It's a filling snack and the tartness of the dip with the crunchiness of the fresh veggies is actually a kidney friendly treat. Enjoy!

Till next post. Have a blessed day!

Lee

CKD3 Friendly Shrimp Spaghetti

 A few days ago, I gave you recipes for some great quick salad dressings. I really hope you tried and enjoyed at least one of them by now. Today's dinner recipe includes both onions and garlic and as you know by now if you read my last post, I LOVE them both!

This is a quick kidney friendly dish which can be served either hot or cold, which works great for just my husband and I, as the dish makes four servings. The first day we can enjoy it hot for a tasty dinner, and the next day enjoy it cold for lunch. Either way its delish.

The aroma from the garlic and onions is incredible, and the richness of the taste is absolutely soul warming. Other than the shrimp, I usually have everything in my pantry, as I like to buy my shrimp fresh from the store the day, I plan on making this dish.

This recipe is safe for kidney patients stages1 to 4. The prep time is quick and only takes about 20 minutes from start to finish.

Per serving: Calories 251; Protein 25g; Phosphorus 290 mg; Potassium 475 mg; Sodium 134mg

Ingredients:

8 ounces dry spaghetti pasta

1 T olive oil

1 medium white onion, chopped

4 cloves minced garlic

1 medium chopped green bell pepper

1/2 pound peeled and deveined shrimp

1 teaspoon red pepper flake

1 teaspoon ground black pepper, or less to taste

1/2 cup no salt added chicken broth

2 T lemon juice

1 T grated lemon zest

2 T dried parsley

Cook the pasta according to the package. While the pasta is cooking, in a large skillet on med-high heat, heat the oil. Add the onion, garlic, and green bell pepper and sauté for about 2 minutes or until the onion becomes translucent.  Add the shrimp, red pepper flakes, and pepper. Cook the mixture for about 5 minutes, or until shrimp is pink in color.

Add the broth, lemon juice, lemon zest, and parsley, to the skillet mixing to combine. Let the sauce boil down for about 5 minutes, or until reduced by half. Toss with drained cooked pasta and serve. 

This recipe is excellent with some Italian bread...

As always, I hope you enjoy. Drop a comment and let me know if you tried it.

Till next time,

Lee

 " They broke bread in their homes and ate together with glad and sincere hearts" Acts 2:46

CKD3 & store-bought salad dressings..

 If you suffer from stage 3 kidney disease and are totally lost with which salad dressings to purchase, there are a few good options for homemade. I Love salads! I love the crispness of them. I love the different blends of flavors. They are my go-to dish when I don't have the time or energy to cook. 

 The ingredient list on the back of the dressing bottles on the store shelves blows my mind into gears I didn't know existed. Life is confusing enough and I just need plain and simple from time to time. I love flavors like onion n garlic, onion being my favorite. 

 My mom would tell me stories of how when I was little, I would pull the onions she had planted in her small garden, roots and all, and try to eat them. Guess with me my love for them started early on in life. Needless to say, my taste buds still enjoy anything with them in it. Same goes for garlic. My husband being of Italian descent got me hooked on its spicy flavor early on.

 The recipes I am sharing today are quick, easy, and great recipes that you can whip up right before serving your dinner salad. Just make sure all ingredients are refrigerated so the dressing is chilled enough.

 For your salad base and your stage 3 kidney disease, opt for these safe kidney choices in vegetables. 

 Base greens: Iceberg, Romaine, Arugula, Butter lettuce (Bibb/Boston), Green Leaf. 

 Add Ins: Peeled cucumber, red /orange/ yellow bell peppers. radishes, red or green cabbage.

 For flavor: Red or white onions, garlic, parsley, cilantro, dill.

 Others to add: Cauliflower florets, shredded carrots, even celery Be careful of portion size though as even low potassium vegetables can contribute to higher levels if consumed in large quantities.

 Consulting with a renal dietician as to your specific level requirements is always advisable. However, over the years I have never been referred to a Dietician even when requesting one. I was basically told to drink more water and avoid excess salt. So, I have researched and managed the best to my ability. 

 For stage 3 CKD focus on low sodium, potassium, and phosphorus. The following homemade dressing follows those guidelines and is just as good in taste as store bought and has a fraction of the ingredients and preservatives!

Oil & Vinegar dressing

1/4 cup olive oil 

1/4 cup balsamic vinegar

1 clove garlic, minced 

Pepper to taste

You can add a little Dijon mustard or Honey to taste if you like for added flavor

Lemon Herb Vinaigrette

1/3 cup olive oil

2 large lemons juiced (remove seeds)

1 tsp Dijon mustard

1/2 tsp honey

2 minced garlic cloves

black pepper to taste

Creamy Yogurt Dressing

1/4 cup plain Greek yogurt

1/4 cup buttermilk

1 T olive oil

2 T lime juice (seeds removed)

1/2 tsp garlic power 

Optional/ fresh dill or basil 

Honey Ginger Dressing

1/4 cup EVOO (olive oil)

2 T apple cider vinegar

2 T honey

2 teaspoons ginger paste

1 tsp Dijon mustard

 Add everything into a small electric blender for about 30 seconds to a minute and place in refrigerator till use. * Note. Because the dressing has no preservatives it is best to use within a few days for best taste and freshness.

As always, I hope you enjoy! If you try the recipe, drop me a message and tell me what you think. 

Till next post. 

God bless, 

Lee

Amish White Bread

 This white bread recipe is an old time Amish recipe. Its soft, moist and delicious. The original recipe makes two full 9 x 5 loaf pans, but I have broken the recipe down to make just one loaf for your convenience. If you are like me, I really like to try a recipe to see if I truly like it, hence it's easier to try making just one loaf as opposed to two, just in case. Throughout the years when I was strictly on a GF diet as I had been told I was allergic to wheat, I find cutting recipes in half saves you cost, time, and money until you find you truly like them.

The bread is thick, yet fluffy. Moist yet firm. My husband, who is a diabetic, and usually mainly eats a whole grain bread, really enjoyed. When I get his approval on my baking then I know it's good.

The process might seem like it takes a little more time than usual to some, but that is because of the rising time, not the actual assembly. I honestly feel it's one of the best loaves I have made to date.

It is made with the homemade "bread "flour mix that I posted the recipe for yesterday. No need to buy the expensive stuff in the stores. It holds up nicely to sandwiches, toasts beautifully, and the sugar in the recipe gives it that unique taste Amish bread is known for. No need for an electric mixer, just a few simple tools and little bit of love. So, get out your equipment and let's begin.

1/2 cup water, warmed to 110 degrees

1/2 cup rice milk warmed to 110 degrees (this lowers the protein count than that of regular milk)

1/4 cup granulated sugar

3/4 T active dry yeast

3/4 teaspoon salt

1/8 cup vegetable oil, or melted butter cooled to 100 degrees

2 3/4 cups of bread flour (homemade recipe posted previously) a little more for rolling

1 T softened butter to grease 9 x 5 bread pan

Begin by combining the warm milk and warm water in a large bowl. Next sprinkle the yeast into the liquids and whisk gently for a few seconds. Let this mixture sit undisturbed for about 5 to 10 minutes.

If it becomes foamy your yeast is active, and BLOOMING.

Gently stir in the granulated sugar. Then gently add in the melted butter. The sugar provides food for the yeast, which causes the bread to rise nicely. Slowly add in the salt, then start adding the flour a little at a time, slowly with a whisk or sturdy spoon, making sure the flour is mostly incorporated before adding more. As the dough comes together it will become too thick to stir easily. At this point switch to using your hands slightly coated with some butter. You are looking for a shaggy textured dough that's just starting to pull away from the sides of the bowl at this point.

Turn the dough out onto a lightly floured surface. Continue to knead the dough by pushing it away from you with the heal of your hand then folding it back over itself. Continue kneading the dough for about 8 minutes this way. It will be sticky and a bit unruly at first but the longer you knead it the smoother and more elastic it becomes. When the dough springs back slightly when you poke it with your finger its ready. In a large butter or oiled bowl, place the kneaded ball of dough, flipping it over so the top is coated with oil also. Cover tightly with saran wrap. Place bowl in center of your unlit oven. Let rise until doubled in size, about 45 minutes to an hour.

When the dough has doubled, turn out onto a flat lightly floured surface and flatten into a rough rectangle. You may use a floured rolling pin for this step if you desire, or your hands. Then starting from one of the long sides, tightly roll up the dough like a jelly roll. Pinch the seam shut tightly. then tuck the ends under to create a nice loaf shape as you place it in the buttered 9 x 5-inch loaf pan.

Cover the pan loosely with saran wrap and set in a warm place to rice until about an inch above top of pan. Preheat your oven to 375degrees. Once bread is risen place in center of oven and bake 30 to 35 minutes. The bread is done when internal temperature registers at 190 to 200 degrees (88 - 93 C)    Turn loaf out onto a cooling rack, bottom side up. Cool completely before slicing.

To some this may seem time consuming. But let me tell you that when you sink your teeth into a warm slice of this bread you will realize it was worth every minute! Enjoy.

Till next time. God Bless.

Lee

Bread flour without the high price tag.....

 Good morning, everyone. I woke up this morning to a bright but icy looking day. Mind you, I love the beauty of the winter snow, yet the cold seems to seep deep into my bones.  I canceled plans to shop and have lunch with my daughter today as I feel it's just too cold of a day to be out in this weather walking in and out of stores. I'll probably regret it later as the day progresses as I love spending time with her and only occasionally get to do so with her busy work schedule. Yet she was the one who would be driving on the icy roads after having to clean off the ice from her car. Warm the car, come pick me up.... Mothers LOVE ....

 Today I want to share with you a recipe to make your own bread flour. If you like to make homemade bread as I, you know that bread flour is not cheap. You might as well buy bread off the shelves which would be cheaper than buying a bag. Using regular white flour in a recipe that calls for bread flour, well, if you are like me, you have found out by now it just doesn't work!  Yet regular white flour is so much cheaper, and a staple I'm sure you already have on hand.

 You can make bread flour out of white all-purpose flour by increasing its protein content, which is necessary for a better rise and a chewier texture in breads. Yet it doesn't raise the protein content to the extent of regular bread flour!

 King Arthur bread flour has 16 grams of protein per cup. The recipe that I am sharing has 10.5 grams per cup. Is quick and easy to mix, takes two ingredients and makes delicious homemade bread! Yes, if you were told by your Dr that you don't need to watch your protein levels you can add a bit more of the vita wheat gluten to each cup to increase the protein content, but the recipe I am sharing made the bread I made turn out soft, fluffy, had a perfect rise, and was totally delicious. And it's still cheaper if you make your own.

 The recipe is so simple and only takes two ingredients. Regular white flour and vital wheat gluten. First lets discus what wheat gluten in flour does. Wheat gluten is a protein that forms when flour is mixed with water. It gives dough its elasticity and allows it to stretch and hold air during fermentation, which creates the chewy texture in breads. 

1. It helps dough stretch n rise

2. Improves texture and chewiness

3. Makes dough easier to handle

So, if you have ever made bread in a bread machine using regular white flour when the recipe called for bread flour n it was a flop.... NEWS CAST...... There was not enough protein! Yet who wants to buy a bag of bread flour which costs $6 or more, has more protein than you may need, when you can make your own at a fraction of the cost???

Not I... Yes, you invest initially in the Vita wheat gluten and regular white flour but in the long run you will get so many more cups at a fraction of the cost by making your own.

So, here is the recipe. Its quick. Easy. You can make a big batch, small batch, just enough for your specific recipe. It stores well in a sealed airtight container for up to 6 months in a cool dry place, so you have it on hand when needed. It's a real game changer! You can make as many, or as few cups as you need. 

For every cup of bread flour you need, follow these directions:

Measure 1 cup of all-purpose flour into a bowl.

Remove 1 1/2 teaspoons of the flour

Then replace with 1 1/2 teaspoons of vita wheat gluten, whisk to combine

If you use a scale as I do:

Measure 115 grams of all-purpose flour on scale. Add 5 grams of vita wheat gluten to make 1 cup of bread flour

I know this mixture works as I made two large loaves yesterday, and my husband who usually eats whole grain breads has already had 3 slices.... Who's counting???? Happy baking...

Until next time. Have a Blessed day!

Lee

PS Bread recipe to follow next post.

New Beginnings:

 Hello readers. Well, a new year is here and a time for new beginnings. This past week many states here in the USA have been hit with severe snowstorms. Pa was one of those. I must admit as a child I sort of liked the snow. School cancelations, sled riding, building snowmen, snowball fights...Now that I am an older adult, I really can leave that all behind, and for the youth to enjoy. 

Give me a warm fireplace, a nice warm cup of tea and a tv remote and I'm set. Yes, yes, I know.... You got to move. That's were being active in the kitchen is my saving grace. Not only have I almost totally revamped my kitchen, but I have been trying new recipes to try and help save my kidneys.

Don't get me wrong. Even though I have given up a lot of things I use to enjoy, I still enjoy a few, but always in moderation! I no longer add salt to pretty much anything. I have really practically cut out chocolate almost completely, and use rice milk to really limit my phosphorus, potassium, and phosphorus. 

I don't avoid red meats completely, but do limit, and watch size proportions when I do partake. You got to give a little if you want to maintain n make an improvement.  Chicken, fish, n beans are mostly a staple now to limit some of that extra protein to lessen the stress on my kidneys.

My kidney levels are staying pretty level for my CKD3, it's my creatin levels that are higher than they should be. Either way I am still tweaking my diet. My new Dr told me to do what I have been doing, but to drink MORE water. Water, water, water...

So, with that being said, and since the temperature here is currently only 15 degrees. I am making something I haven't had for a longtime because of the sodium levels. I remember going to one of my favorite restaurants years ago, the Longhorn, n having a nice warm bowl of French onion soup. It's been years since I have had one and today with the freezing temperatures outside, I believe it's time! Not for the restaurant bowl, as it's loaded with sodium, but for the quick, somewhat easy recipe I found online.

I love onions, always have, I have even been known to just whip up an onion and butter sandwich from time to time.... Yeah, you heard that right. Bread, butter, onion, n black pepper! Yum!

The recipe that follows is" kidney friendly", although the stats for sodium, potassium, and phosphorus, were not listed with the recipe.

It's fairly easy, n only takes a minimal amount of time to make. I hope you enjoy.

 

Kidney Friendly Onion Soup

2 T Olive Oil

6 cups thinly sliced yellow onions (approx. 2 large)

6 cups no salt added beef broth

2 Bay leaves

2 T low sodium soy sauce

1/4 teas ground black pepper

6 slices, 1/2-inch-thick French bread

6T, about 2 0z shredded low phosphorus cheese, like Swiss or Gruyere

In large pot or Dutch oven heat oil. Add the onions and sauté over medium high heat, stirring occasionally, for about 15 to 20 minutes until they are soft and caramelized.

Stir in the fresh Thyme (or dried) low sodium soy sauce, black pepper and bay leaves. Cook for another minute until fragrant.

Pour in the broth, bring soup to a boil, then reduce heat to a simmer and cook, partially covered, for about 30 minutes to allow the flavors to combine.

While the soup simmers preheat your oven to broil. Place 6 oven safe soup bowels on a baking sheet. Ladle the soup into the 6 bowls. Top each bowl with one slice of the French bread and top with equal amounts of the shredded cheese on each. 

Broil the bowls under the broiler for 1 to 2 minutes, watching closely until the cheese is melted and bubbly. Serve immediately and enjoy.

Hope you enjoy. Till next time....

Lee

CKD3 Beginnings:

 Hi all. If you are like me, and you are viewing this page, you have probably been diagnosed with kidney disease at some point in your life. Maybe you have felt perfectly fine, just occasionally tired, bloated, constipated, or just felt a little off now n then...

 When I was in my late 40's I went for a random blood test at my doctor's request and was diagnosed with Stage 3 kidney disease. I was then sent to another doctor with the findings and basically told that he wouldn't recommend that I take up horseback riding or kick boxing classes.  Told me to watch my salt intake and that's all, pretty much nothing else! That was over 20 years ago. I was never sent to a dietician, nor really told anything about changing my diet, just basically told to watch my salt intake, drink more water, and to eat more fruits n veggies.  

 I have moved about four times since that prognosis and have done basically the few simple things they have suggested. Eaten more fruits and veggies, drank more water, avoiding sodas completely. Probably all the basics you yourself have been doing. Life moves on and with no significant warnings or alarms my "kidney disease diagnosis" got pushed to the background of my life. 

 But lately things have been changing. I can feel the difference in my energy level and body itself. Then came the clicker.... Last blood test that I had my creatin level was really high! I had just been told 6 months before that my kidney levels had actually showed signs of a slight improvement! Seems my PC decided to go on maternity leave, then a few weeks later we got notice they had left the practice! I had been given a prescription by another Dr in the practice for a skin breakout I had just had; it's a med that affects creatin levels and one that I shouldn't have been prescribed to take given with the fact that I have stage 3 kidney disease. Probably at any stage of kidney disease. I guess it's an honest mistake, but one that has scared me a little. I haven't been retested to see if the creatin levels have lowered as I am still in search of a new doctor.

 So as an advocate for my own health I have been doing research, searching recipes, and until I can get in to see an actual kidney dietitian, I will be doing the best I can to protect what kidney function I have from getting worse.

  So, in today's   information I'm going to share some things that you CAN enjoy with stage 3 kidney disease to get you started.  Excellent choices are blueberries, raspberries, strawberries, cherries, red grapes, and egg WHITES.

                                       Sodium                Potassium                 Phosphorus

1/2 cup blueberries        1mg                      50-60 mg                  9mg  

1/2 cup raspberries        1 mg                      90 to 93 mg              15-17 mg  

1/2 cup strawberries      1 mg                     120 mg                      13 mg 

1/2 cup strawberries      1mg                      120 - 130 mg             13-18 mgs

1/2 cup red grapes         1 to 2 mg              88 to 144 mg             15mg  

1 lg egg white                55 mg                   50 - 54 mg                  5 mg 

So, with these figures having 2 large, scrambled egg whites for breakfast and 1/2 cup of your pick of the fruit of your choice your off to a good start! 

I hope you enjoy this newly found information and will visit soon for some more information on stage 3 kidney disease and some more recipes to come. 

God bless,

Kidney Lee