Side Items Recipes (Most Popular)

This ultra-simple tartar sauce is tasty and preparation is a snap!

It has just 0.3g carbs per serving and is perfect for a low-carb meal of, baked broiled, or grilled fish!

This is a Japanese potato salad recipie that maki posted on her blog http://www.justhungry.com/2006/05/japanese
_potato.html

This is a slightly sweet traditional japanese rolled omelette. This is a two egg version, meant as two servings.

Rice cooked in dashi stock

Veggie filled and yummy!

Cabbage with bacon and onion

For kidney failure, these are as low in potassium, sodium, phosphorus as we can make them, and have no sugar.
Suggestion:
Serve a salad first or a vegetable soup made with low potassium, low sodium, low phosphorus vegetables/
May serve pancakes with warm applesauce, deducting the amount from fruit allowance,
May use no sugar syrup OR sprinkle with stevia and roll up.

This is the correct nutrition information for Jiffy Corn Muffins made with 1 large egg and 1/3 cup whole milk.

Moist and yummy. Low in saturated fat. High in fiber. Also a good source of calcium, iron and protein. These muffins may be small, but they pack a nutritional punch!

Serve whole wheat pasta tossed in this creamy sauce

A delicious gluten-free sandwich bread made in a standard bread machine.

Homemade lacto-fermented ketchup is thankfully devoid of processed sugar or high-fructose corn syrup. Historically, most condiments were lacto-fermented in the era before refrigeration and hot water bath canning. This natural fermentation method provided an easy way to preserve food while giving it a pleasantly sour taste. As it turns out, these naturally cultured foods were also full of beneficial, probiotic bacteria. If you want to try your hand at getting more of these lacto-fermented foods into your diet, culturing your condiments is a simple way to start.

http://www.foodrenegade.com/
homemade-lactofermented-ketchup-recipe/

Amazingly, this is quite breadlike. Perfect for Induction level low-carb eating, and it is tasty too! The batter stores well in the fridge. You can vary the recipe by changing the spice, the extract, and/or leaving out the sweetener in order to make it savory.