LUNCH RECIPES AS PART OF A LOW PROTEIN DIET

Transcription

1 LUNCH RECIPES AS PART OF A LOW PROTEIN DIET 1

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3 Contents Introduction Loprofin products and Homeward Metabolics & Specialist home delivery service Glossary ii iii iv Recipes: Tomato Cream Soup 1 Curried Parsnip Soup 2 Carrot & Coriander Soup 3 French Baguette 4 Savoury Bagels 5 Sweet Bagels 6 Cheese Scones 7 Cherry & Ginger Scones 8 Breadsticks 9 Tomato & Herb Straws 10 Pizza 11 Pizza Swirls 12 Cheese Straws 13 Sandwich Filling Ideas 14

4 Introduction In this recipe booklet we will introduce you to a variety of basic low protein lunch recipes which we hope you will enjoy. Many of these recipes use a product called Psyllium Husks. Psyllium Husks are pure dietary fibre that is protein free. This allows you to increase your fibre intake, without increasing your protein intake. They are available to buy at many health food stores. Low protein packed lunches can be prepared without too much trouble and need not differ considerably from those on a regular diet. A little advanced planning does help. It is very useful if you have a freezer and can prepare foods in batches. Wrap and freeze them in individual portions. Sandwiches may be made with low protein bread and low protein crackers. Salad, vegetables, and fruit can all be incorporated to provide varied and satisfying lunches. Soups can be kept hot in vacuum flasks, the list is endless for tasty nutritious varieties. Once you have mastered the basics, visit our recipe section at for a large range of other low protein recipes. We hope you enjoy these recipes with our Loprofin products and look forward to hearing how you get on. Best wishes, The Nutricia Metabolic Team ii

5 All Loprofin items are available for free delivery from Nutricia Homeward Metabolic & Specialist* If you would like to register for free home delivery, please contact us on (Free from landline) (Cheaper from mobile) Available Monday Friday 8am 8pm; Saturday 9am 1pm A translation service is available for non-english speaking patients. Or the team: HomewardMS@nutricia.com *This service is currently available in Northern Ireland and the UK only. iii

6 Tomato Cream Soup Ingredients (Serves 8): 1 tbsp cooking oil 75g onion, chopped 2 x 400g cans chopped tomatoes in rich tomato sauce 250ml vegetable stock* 1 tbsp tomato purée 1 tsp sugar 400ml Sno-Pro A pinch of salt and pepper, to taste 1. Heat the oil in a large saucepan and add the chopped onions. Fry over a moderate heat for a few minutes, until the onions are tender stir occasionally to prevent the onions sticking, then add in the tomato purée. 2. Add to the pan the tins of tomatoes with the stock and season with a pinch of salt and pepper. 3. Bring to the boil, reduce the heat, then cover and simmer for 20 minutes. 4. Purée the soup through a sieve (or liquidise for 30 seconds) until smooth; return the soup to the pan and stir in 2 cartons of Sno-Pro. 5. Reheat gently until just boiling and serve. Chef s tip: Why not try adding some fresh basil to the soup as an alterative flavour? *Please check the protein levels on food labels. 1

7 Curried Parsnip Soup Ingredients (Serves 6 8): 125g onion, chopped 2 garlic cloves, crushed 2 3 tsp medium curry powder 2 tbsp olive oil 300g parsnip, peeled 150g carrots, peeled 1 litre (1¾ pint) vegetable stock* A pinch of salt and pepper, to taste 200ml Sno-Pro 1. Heat the oil in a large saucepan and add the onion, garlic and curry powder over a moderate heat for a few minutes, until the onions are tender stir occasionally to prevent the onions sticking. 2. Finely chop the parsnips and carrots, add to the pan with the stock and season with a pinch of salt and pepper. 3. Bring to the boil, reduce the heat, then cover and simmer for 20 minutes until the vegetables are tender. 4. Purée the soup through a sieve (or liquidise for 30 seconds) until smooth; return the soup to the pan and stir in 2 cartons of Sno-Pro. 5. Reheat gently until just boiling and serve with Loprofin Part Baked Bread Rolls. *Please check the protein levels on food labels. 2

8 Carrot & Coriander Soup Ingredients (Serves 6): 1 tbsp cooking oil 90g onion, chopped 1 garlic clove, crushed 450g carrots, chopped 625ml vegetable stock* Large pinch of ground nutmeg 1 tbsp coriander, chopped 125ml Sno-Pro A pinch of salt and pepper, to taste 1. In a large pan, fry the oil, onion, garlic over a moderate heat for a few minutes, until the onions are tender stir occasionally to prevent the onions sticking. 2. Finely chop the carrots and coriander add to the pan with the stock and season with a pinch of salt, nutmeg and pepper. 3. Bring to the boil, reduce the heat, then cover and simmer for 20 minutes until the vegetables are tender. 4. Purée the soup through a sieve (or liquidise for 30 seconds) until smooth; return the soup to the pan and stir in 1 carton of Sno-Pro. 5. Reheat gently until just boiling and serve. Serving suggestion: Serve with Loprofin Part Baked Rolls. *Please check the protein levels on food labels. 3

9 French Baguette Ingredients (for 2 large or 4 small baguettes): 290ml warm water 200ml Sno-Pro 1 dried yeast sachet (comes with Loprofin Mix) Pinch of salt 3g sugar 9g psyllium husks 500g Loprofin Mix, plus extra for dusting 4 tbsp olive oil Oven temperature: 220 C/425 F/Gas mark 7 1. Place the water, Sno-Pro, yeast, salt, sugar and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens. 2. Add the Loprofin Mix and olive oil to a bowl, add the thickened mixture to the bowl and beat for 2 3 minutes. 3. Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size. 4. Dust your work surface liberally with Loprofin Mix. 5. Divide the mixture into 2 pieces and roll each piece into a sausage shape (approximately 10 inches long) and flatten each piece to create the baguette. 6. Leave the dough to rise again for 30 minutes. 7. Cut 4 diagonal lines across the top of the bread, brush with olive oil and leave to rest for another 10 minutes. 8. Bake in a preheated oven for minutes or until golden brown. 4

10 Savoury Bagels Ingredients (Serves 5): 140ml warm water 100ml Sno-Pro 4g Psyllium Husks 200g Loprofin Mix, plus extra for dusting 3g dried yeast (comes with Loprofin Mix) 3g salt 4g sugar 3ml vegetable oil 2g garlic salt 2g tomato purée 5g dried mixed herbs Oven temperature: 210 C/400 F/Gas mark 6 1. Place the water, Sno-Pro and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens. 2. Add the remaining ingredients (except the herbs) to a bowl and add the thickened water mixture knead for approximately 5 minutes to form a smooth dough. 3. Cover the dough and leave to prove for 15 minutes. 4. Split the dough into 5 even balls. 5. Roll the dough into smooth balls and create a hole in the centre of each ball. 6. Leave the bagels to rise for 30 minutes in a warm place. 7. Bring 1 litre of water to the boil in a large pan. 8. Add two bagels at a time to the boiling water and boil for 2 minutes on each side. 9. Once ready, remove from the water, place them on a baking tray and sprinkle them with herbs. 10. Bake in a preheated oven for 20 minutes or until golden brown. 11. Cool fully on a wire rack before serving. Suitable for freezing 5

11 Sweet Bagels Ingredients (Serves 5): 120ml warm water 100ml Sno-Pro 4g Psyllium Husks 200g Loprofin Mix, plus extra for dusting 3g dried yeast (comes with Loprofin Mix) 3g salt 4g sugar 3ml vegetable oil 20g golden syrup 3g cinnamon Oven temperature: 210 C/400 F/Gas mark 6 1. Place the water, Sno-Pro and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens. 2. Add the remaining ingredients to a bowl and add the thickened water mixture knead for approximately 5 minutes to form a smooth dough. 3. Cover the dough and leave to prove for 15 minutes. 4. Split the dough into 5 even balls. 5. Roll the dough into smooth balls and create a hole in the centre of each ball. 6. Leave the bagels to rise for 30 minutes in a warm place. 7. Bring 1 litre of water to the boil in a large pan. 8. Add two bagels at a time to the boiling water and boil for 2 minutes on each side. 9. Once ready, remove from the water and place them on a baking tray. 10. Bake in a preheated oven for 20 minutes or until golden brown. 11. Cool fully on a wire rack before serving. Suitable for freezing 6

12 Cheese Scones Ingredients (Serves 6): 140ml Sno-Pro, plus extra 3g psyllium husks 200g Loprofin Mix, plus extra for dusting 1 tsp baking powder 2 tsp Loprofin Egg Replacer 3 4g mustard powder* 30g low protein cheese* e.g. Violife, grated 50g butter, cubed Oven temperature: 220 C/425 F/Gas mark 7 1. Place the Sno-Pro and psyllium husks in a bowl, stir and leave to thicken for 10 minutes. 2. In a separate bowl, add the Loprofin Mix, baking powder, Loprofin Egg Replacer, mustard powder and 20g of low protein cheese. 3. Rub the butter into the Loprofin Mix until the texture resembles breadcrumbs. 4. Gradually stir in the Sno-Pro mixture to give a soft, but not sticky dough. 5. Knead lightly for a few seconds on a surface dusted with Loprofin Mix until smooth. 6. Roll out the dough to approximately 1 inch thick. 7. Cut into rounds using a 2 inch cutter (re-knead, roll out and cut further rounds from the dough trimmings). 8. Brush each scone with a small amount of Sno-Pro and top each scone with the remaining low protein cheese*. 9. Place the scones on a greased baking tray and bake in a preheated oven for 8 10 minutes until well risen and lightly browned. Suitable for freezing *Please check the protein levels on food labels. 7

13 Cherry and Ginger Scones Ingredients (Serves 6): 140ml Sno-Pro, plus extra 3g psyllium husks 200g Loprofin Mix, plus extra for dusting 1 tsp baking powder 2 tsp Loprofin Egg Replacer 1 tsp ginger 50g caster sugar 50g butter, cubed 50g cherries, chopped Oven temperature: 220 C/425 F/Gas mark 7 1. Place the Sno-Pro and psyllium husks in a bowl, stir and leave to thicken for 10 minutes. 2. In a separate bowl, add the Loprofin Mix, baking powder, Loprofin Egg Replacer, ginger and caster sugar. 3. Rub the butter into the Loprofin Mix until the texture resembles breadcrumbs and then stir in the cherries. 4. Gradually stir in the Sno-Pro mixture to give a soft, but not sticky dough. 5. Knead lightly for a few seconds on a surface dusted with Loprofin Mix until smooth. 6. Roll out the dough to approximately 1 inch thick. 7. Cut into rounds using a 2 inch cutter (re-knead, roll out and cut further rounds from the dough trimmings). 8. Brush each scone with a small amount of Sno-Pro and place them on a greased baking tray. 9. Bake in a pre-heated oven for 8 10 minutes until well risen and lightly browned. Suitable for freezing 8

14 Breadsticks Ingredients (for approx. 40): ½ packet Loprofin Mix ½ sachet (1tsp) dried yeast (supplied with Loprofin Mix) ½ tsp salt 8g psyllium husks 3 tbsp olive oil 200ml (8fl oz) warm water Oven temperature: 200 C/ 400 F /Gas Mark 6 1. Combine Loprofin Mix, yeast, psyllium husks and salt in a large bowl; add 1 tbsp olive oil and water, beat for 1 minute (if using and electric mixer) or 3 4 minutes with a wooden spoon until batter is smooth and glossy. 2. Transfer batter to a large piping bag fitted with a 5mm (¼ ) nozzle. 3. Cut the end of the piping bags and pipe lengths of dough, about 20cm (8 ) long, onto greased baking trays. 4. Dip a pastry brush in remaining olive oil and gently/evenly coat each dough stick. 5. Loosely cover each tray completed with cling film and put in a warm place until dough starts to rise slightly, approximately minutes (dough sticks should be allowed to rise until they have almost doubled in size). 6. Remove cling film and place trays in a preheated oven for approximately 5 minutes, until lightly browned check bread sticks are completely crisp before removing from the oven. 7. Cool on wire rack. When cooled, store in an airtight rigid container. Suitable for freezing 9

15 Tomato & Herb Straws Ingredients (for approx. 40): ½ packet Loprofin Mix ½ sachet (1tsp) dried yeast (supplied with Loprofin Mix) ½ tsp salt 8g psyllium husks 3 tbsp olive oil 200ml (8fl oz) warm water 2 tsp tomato purée 2 tsp dried oregano Oven temperature: 200 C/ 400 F /Gas Mark 6 1. Combine Loprofin Mix, yeast, salt, psyllium husks, tomato purée and oregano in a large bowl; add 1 tbsp olive oil and water, beat for 1 minute (if using an electric mixer) or 3 4 minutes with a wooden spoon until batter is smooth and glossy. 2. Transfer batter to a large piping bag fitted with a 5mm (¼ ) nozzle. 3. Cut the end of the piping bags and pipe lengths of dough, about 20cm (8 inch) long, onto greased baking trays. 4. Dip a pastry brush in remaining olive oil and gently/evenly coat each dough stick. 5. Loosely cover each tray completely with cling film and put in warm place until dough starts to rise slightly, approximately minutes (dough sticks should be allowed to rise until they have almost doubled in size). 6. Remove cling film and place trays in a preheated oven for approximately 5 minutes, until lightly browned. Check the tomato and herb straws are completely crisp before removing from the oven. 7. Cool on wire rack, when cold store in airtight rigid container. Suitable for freezing 10

16 Pizza Ingredients (Serves 2): Base: 250ml water, warm 200ml Sno-Pro 500g Loprofin Mix, plus extra for dusting 8g psyllium husks 3 tbsp olive oil 3g sugar ½ tsp fine salt 1 tsp mixed herbs Topping: 1 tsp tomato purée* 30g mushrooms, sliced ¼ red pepper, sliced 1 handful of fresh herbs, chopped g grated low protein cheese* e.g. Violife cheese Oven temperature: 200 C/400 F/Gas mark 6 1. Place the warm water and Sno- Pro in a bowl, add the dried yeast and stir. 2. Add the sugar and psyllium husks to the bowl, stir and allow to stand for 10 minutes until the mixture thickens. 3. Add the olive oil, salt, mixed herbs and Loprofin Mix to the bowl and beat for 3 minutes. 4. Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size. 5. Transfer the dough to a lightly floured surface, cut the dough in two and roll each piece into a ball. 6. Transfer the dough balls to the cake tins and press the dough to the edges of the tins. 7. Spread the tomato purée onto the dough base and then top with the mushroom, peppers, low protein cheese and mixed herbs. 8. Bake in a preheated oven for minutes or until the base is golden brown. *Please check the protein levels on food labels. 11

17 Pizza Swirls Ingredients: 75g butter, room temperature 40g green pepper, finely chopped 25g onion, finely chopped 25g mushrooms, finely chopped 225g Loprofin Mix 8g psyllium husks 2 tsp baking powder ¼ tsp salt 100ml Sno-Pro Topping: 4 tsp BBQ sauce or tomato pasta sauce* ½ red onion, peeled and sliced ½ red or green pepper, sliced Handful of mushrooms and/or black olives Oven temperature: 200 C/400 F/Gas Mark 6 1. Melt 15g butter in a small pan and add the green pepper and onion; cover and cook over a moderate heat for 3 minutes, stirring occasionally. 2. Add the mushrooms to the pan and cook for a further 2 minutes. 3. Remove the pan from the heat and stir in the pizza sauce; allow to cool while preparing the dough. 4. Place the warm water and Sno- Pro in a bowl, add the dried yeast and stir. 5. Add the sugar and psyllium husks to the bowl, stir and allow to stand for 10 minutes until the mixture thickens. *Please check the protein levels on food labels. 6. Add the olive oil, salt, mixed herbs and Loprofin Mix to the bowl and beat for 3 minutes. 7. Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size. 8. Roll out the dough to a rectangle shape and spread the filling over the dough. 9. Roll the dough, swiss-roll fashion; seal the edge with a little water then brush a little more water over the dough and press lightly to seal. 10. Using a sharp knife, cut the dough into one inch thick pieces and place on a greased baking tray. 11. Bake in a preheated oven for minutes until lightly browned serve warm or cold. 12

18 Cheese Straws Ingredients (for approx. 20 straws): 90g Loprofin Mix 17g bag Quavers*, crushed (½ an exchange) or 30g low protein cheese* e.g. Violife cheese ¼ Loprofin Egg Replacer 8g psyllium husks ¼ tsp paprika pepper ¼ tsp salt 50g hard margarine 2 tbsp Sno-Pro Oven temperature: 200 C/400 F/Gas Mark 6 1. Combine all the dry ingredients in a large bowl, including the crushed Quavers. 2. Cut the margarine into small pieces and rub into the dry ingredients until the texture resembles breadcrumbs. 3. Stir in sufficient Sno-Pro to attain a soft manageable dough. 4. Use the Chef s Tip for rolling (at the beginning of this book) to roll out the dough to a rectangle shape ½ cm (¼ inch) thick. 5. Trim the edges and cut into thin strips to form the straws Optional: Carefully twist the straws to form swirls. 6. Place the strips on a greased baking tray and bake in a preheated oven for approximately 8 minutes, until crisp and just starting to brown; cool on a wire rack. 7. When cold, store in an air-tight tin. Suitable for freezing *Please check the protein levels on food labels. 13

19 Sandwich Fillings various exchanges Red Cheddar & Pickle 30g Low Protein Cheese* e.g. Violife* 30g Pickle (free) Parmesan & Tomato Relish 30g Low Protein Cheese* e.g. Violife* 30g Tomato Chutney (free) Mashed Banana & Honey 1 small banana (free) 1 tbsp honey (free) Mashed Banana & Chocolate Spread 1 small banana (free) 1 tbsp of Tesco Original Chocolate Spread* Mixed Peppers & Salad Cream Finely chopped mixed peppers (free) 1 tbsp salad cream* (free) Mix the peppers & salad cream together Cherry Tomatoes & Guacamole Sliced cherry tomatoes (free) 30g of guacamole* (Approximately ½ an exchange depending on the variety used) Cucumber & Cream Cheese Sliced cucumber (free) 30g full fat cream cheese* (Approximately 1½ exchanges depending on the variety used) Hummus & Roasted Vegetables Prepare a mixture of roasted vegetables with onion, courgette, peppers and garlic. Chop into large chunks, drizzle with olive oil and roast for minutes 1 tbsp hummus* (Approx. 1 exchange depending on variety used) *Please check the protein levels on food labels. 14

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24 Connect and share online UK: facebook.com/ PKUFriends ROI/NI: facebook.com/ LowProteinConnect If you are under 10 years of age, you can join to learn more about your low protein condition Enjoy our range of low protein foods Download the LowPro App FREE home delivery with HOMEWARD Metabolics & Specialist is available in UK & NI Call: YOUR WORLD OUR SERVICES MET 1366 UKIR For more information contact your dietitian, visit or call For UK: more Nutricia information Resource contact Centre on your dietitian or visit NI: Metabolic Freephone on 0800 or call 973 us 216 on the metabolic freephone ROI: Metabolic lines: Freephone on (ROI) 923 / (NI) 19or or metabolic.ireland@nutricia.com metabolic@nutricia.com