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