My two favorite foods are...

Collard Greens.



Why? B/c this leafy green has calcium and unlike those other leafy greens it has far less potassium. Rumour has it collard greens are bitter, but I actually think they taste better than other dark greens. Remember, just say no to kale and spinach.

Frozen Grapes.



My favorite thing about frozen grapes is that whenever somebody mentions them, they always act like it is their brilliant new idea. But who can blame them, frozen grapes are magical. Every time you bite into a little natural frozen slushy of grape goodness you can't help but think, "These are delicious why don't I do this more often? I need to tell other people about the amazing evolutionary phenomenon that occurs when grapes are placed in the freezer."

What an ingredient label should look like...

Ingredients: Pork, Water, Salt, Crushed Red pepper, Sugar, Whole Fennel Seed, paprika, Black pepper, Chili powder, Ground red cayenne pepper
...this is happy :)

What an ingredient label should not look like...
Ingredients: Beef, Water, Textured soy protein concentrate (soy protein concentrate, caramel color), eggs, contains less than 2% of the following: Romano Cheese, Dehydrated onion, natural flavors, corn syrup solids, bread crumbs, soy protein concetrate, textured soy flour, salt, sodium phosphate
...this is sad :(

Stuffed Bell Peppers**

They are Pretty.

I used a slow cooker for the peppers. I would use an oven instead, but mine does not work very well.

Serves 8

Ingredients:

4 Bell Peppers
1/2 pound hot Italian ground pork sausage
1 cup cannellini beans
1/2 cup chopped raw collard greens (about 1 very large leaf)
1 small purple onion
8 ounces of fresh mozzarella
1 jalapeno (optional)
5 basil leaves
1/2 tsp of crushed garlic
1/4 tsp of ground pepper

*If you are using an oven - pre-heat oven to 350 degrees.

1. Break up the hot Italian ground pork sausage into smaller pieces and place into a mixing bowl. I would recommend using your hands.

2. Chop onion and jalapeno (for less spice remove the seeds from the jalapeno).

3. Add onion, jalapeno, and collard greens to pork and mix.

4. Mash about half of the cannellini beans. Add the full cup of beans to pork mixture.

5. Tear basil leaves with hands and add to mixture.

6. Add garlic and ground pepper. Mix together.



7. Cut bell peppers in half from bottom to top. Remove seeds and inedible parts from the inside.

8. Rinse halves.

9. Cut fresh mozzarella into 16 equal pieces. Place once piece into the bottom of each half of bell pepper.

10. Spoon pork mixture into each half. Take extra care that the raw pork does not become one lump but stays into smaller pieces so each half has its fair share.

11. Cook in slow cooker for 4 hours on high or in a 350 degree oven for an hour. If using an oven, use a deep dish there will be a lot of water.

12. Halfway through cooking, place another piece of mozzarella on top.

13. Let cool and serve. I would recommend serving over a bowl of rice because there is a lot of liquid.

*Depending on the size of bell peppers - you may have extra filling or not enough filling. The peppers I used were about medium.

**You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian

My Grandma is brilliant...

My Grandma taught me to grate onion into salads instead of chop. But how does one grate onions for 80+ years and not go blind or wear out their tear ducts from onion spritz? Well, I asked her. Turns out one is supposed to keep the onion in the freezer for grating. Genius!

How to make delicious scrambled eggs that you will never get tired of eating!****

My mother makes the best scrambled eggs. I learned how to make her eggs growing up. I recently had breakfast made by friends and quickly realized that many people out there do not know how to make tasty eggs and eggs are one of the best things you can eat...it says so on the TV - ha ha!

For one serving...b/c eggs don't work as leftovers :)

Ingredients:

1 whole egg
1 egg white
1 slice of uncured bacon*
a bit of chopped orange bell pepper**
a bit of chopped onion
a dash of ground pepper

1. Cut the bacon into slender horizontal strips (do it when it is cold, one slice of bacon warms up quickly in your hands).

2. Cook bacon in skillet.

3. While bacon is cooking whisk egg and egg white together - you know like you are going to scramble an egg. Season with pepper. Set to the side.

4. Remove bacon to a paper towel.

5. Remove all but a thin (thin!) layer of bacon fat from skillet.

6. Add bell pepper and onion to skillet. Saute for a few minutes.

7. Add egg mixture to skillet. Add bacon. Let stand for all of 15 seconds. Then constantly run through with spatula to scramble.***

*I use uncured b/c I read the label! You can find bacon that is not processed with phosphorus!

**I'd go with orange, but you can use any color and/or other veggie you have leftover. I like orange bell pepper because the sweeter pepper goes nicely with salt from the bacon.

***I suggest using low to med low heat. Slow cooked eggs are better.

****You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

BPA free cans = Awesome!

When shopping for your beans for my fantastic Almost there Chicken Chili, I would highly recommend looking for Eden Organic. Not only do they include potassium and phosphorus on the nutrition label but their cans are also BPA free! Can't wait to learn more? Check out their website: http://www.edenfoods.com/

Almost there Chicken Chili***

Turns out I like to grate garlic too!
This is a slow cook, crock pot recipe.

Ingredients:

4 chicken thighs
1 cup low sodium, low fat chicken broth*
1 med red bell pepper
1/2 a large onion
1 and 1/2 cup cannellini beans no salt added (about 1 15oz can)
1tsp of ground cumin
1 tbsp of chili powder**
1/2 tbsp Mrs. Dash (spicy)
1 tsp of grated garlic
1 tbsp of ground pepper
1/2 tsp sea salt (optional)
1-2 tbsp olive oil

Makes 4 servings. Recommended to serve with rice.

1. Heat olive oil in skillet. Season chicken thighs with Mrs. Dash and 1/2 tbsp ground pepper. Brown chicken in skillet.

2. Chop onion and bell pepper place in bottom of crock pot.

3. Measure 1 cup beans and mash (it will thicken the chili). Add to crock pot.

4. Add remaining 1/2 cup of beans to pot.

5. Add/mix grated garlic, cumin, rest of ground pepper, sea salt and chili powder to the vegetables in the pot.

6. Pour the chicken broth over top of vegetables in crock pot.

7. Place browned chicken thighs on top in crock pot.

8. Cook on high for two hours.

9. Remove chicken thighs and shred. Add back to pot. Cook on high and add extra seasonings as desired for additional hour. The additional hour is to assure the beans, red pepper, and onion are cooked well. If they are done to your liking then just keep warm.

*Read the ingredient label...I recommend organic, there is a lot of misc ingredients in a lot of the broths out there.

**Add more or less seasonings as you like, if you like it spicy add more or red pepper flakes, or even a chopped jalapeno.

***You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.