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Greek Yogurt Breakfast Bowl

October 7, 2019 By Angie Lamberson Leave a Comment

Research tells us that people who eat breakfast have more mental clarity and energy AND can better control their weight and blood sugar levels. Here is a quick grab and go breakfast idea that is full of nutrition.  Greek yogurt provides protein, calcium and probiotics (people who consume milk and yogurt better control their blood pressure as shown in the DASH diet studies). The fruit provides more vitamins, minerals and anti-oxidants.  Nuts  contain unsaturated fat which can help you better control your cholesterol level!

 

Ingredients:
  • 3/4 cup plain non-fat plain Greek yogurt
  • 3/4 cup any fresh fruit (from frozen will work well too–just rinse under cool water)
  • 1/2 ounce any unsalted nuts
  • 1 T uncooked Old-Fashioned oats
  • 1 t honey or maple syrup

Directions:

Place yogurt in a bowl (or a large mug if you’re “on the go”). Top with fruit, nuts, oats and a drizzle of honey or maple syrup. Enjoy! (Makes 1 serving)

Nutrition Facts (Per Serving):
  • Calories: 295
  • Total Fat: 10.9 g
    • Saturated Fat: 0.9 g
    • Polyunsaturated Fat: 3.2 g
    • Monounsaturated Fat: 5.9 g
  • Cholesterol: 0 mg
  • Sodium: 79 mg
  • Potassium: 200 mg
  • Total Carbohydrate: 29.7 g
    • Dietary Fiber: 5.6 g
    • Sugars: 19.1 g
  • Protein: 19.2 

(Excellent source of Vitamin C, Calcium & Manganese)

    Filed Under: Diabetes, Nutrition, Recipes, Wellness Tagged With: anti-inflammatory, clean eating, mediterranean, mediterranean diet, Plant-Based, Plant-Forward

    Summer’s Bounty Pasta Salad

    July 3, 2019 By Angie Lamberson Leave a Comment

    Summer’s here and so are those delicious summer vegetables–tomatoes, cucumbers and peppers, Oh my!  Try them with this chilled pasta salad dish.  It will be the perfect side-dish to take to a Fourth of July celebration!  It is kidney-friendly too for those with Chronic Kidney Disease.

    Ingredients:

    • 12 oz Box Tri-Color Rotini
    • 1/2 green pepper, diced
    • 1/2 red pepper, diced
    • 1/2 orange pepper, diced
    • 1/3 cup red onion, diced
    • 1/3 cup cucumber (w/skin), diced
    • 1 pint grape tomatoes, halved
    • 1 cup bottled Italian Vinaigrette dressing
    • 1/3 cup parmesan cheese
    • 1/2 tsp Italian seasoning

    Directions:

    • Boil pasta. Follow the “al dente” instructions on box.
    • Combine all ingredients in large bowl. Add dressing and mix.
    • Chill for at least 2 hours in the refrigerator. Serve and enjoy!

    Makes 12 Servings

    Variations:  You may reduce sodium content in this recipe by omitting the bottled salad dressing & adding 3/4 cup olive oil and 1/4 cup of your favorite vinegar (red wine or white wine vinegar work very well for salad dressings).  Also, try adding any other favorite vegetables (shredded carrots, artichokes, sliced spinach, etc) and/or 2 cups of any canned, rinsed beans.

    Nutrition Facts (Per Serving)

    • Calories: 150
    • Fat: 5 gm
      • Saturated Fat: 1 gm
    • Sodium: 240 mg
    • Potassium: 45 mg
    • Carbohydrate: 25 gm
      • Fiber: 4 gm
      • Sugar: 4 gm
    • Protein: 5 gm
    • Excellent source of Vitamin A & Vitamin C; Good Source of Folate & Thiamin

    It’s Your Health! It’s Your Life! Make That Change!

    Filed Under: General Nutrition & Wellness, Nutrition, Pre-Diabetes, Recipes, Wellness Tagged With: Diabetes, Dialysis, Kidney Disease, Pasta Salad, Plant-Based, Plant-Forward, recipe

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