Natalie Sepanski -- Low Purine Diet

*Indicate Monday Tuesday Wednesd Thursda Friday

s ay y
modificat
ion
Breakfas Fat Free Fat Free Fat Free Juice Fat Free
t Milk Milk Milk Milk
Poached Vegetaria Vegetaria Vegetaria Egg White
Egg n n Bacon n Cheese
Sausage Sausage Omelet
Oatmeal Scramble Whole Whole English
(No more d Egg Wheat Wheat Muffin
than 2/3 Toast Pancakes
cup)
Banana Biscuit & Fruit Blueberri Peaches
Jelly Salad es
Margarine Syrup & Margarine
Margarin
e
Mid- Fat Free Apples, 1/2 Fat Free Cinnamon
Morning Vanilla Celery, & Peanut Cheese Applesau
Snack Yogurt & Peanut Butter & Cubes & ce
Granola Butter Jelly Grapes
Sandwich
Lunch Sweet Sweet Sweet Tea Fat Free Sweet Tea
Tea Tea Milk
Salisbury Vegetaria Vegetaria Baked Roast
Steak (2- n Pot Pie n Chicken Turkey
3 oz) & Meatballs (2-3 oz) Breast (2-
Vegetaria 3 oz)
n Gravy
Baked *Contain Quinoa Macaroni Cornbrea
Potato ed in pot & Cheese d
pie Dressing
with
Vegetaria
n Gravy
Broccoli *Contain Green Steamed Peas (no
& No ed in pot Peas (no Cabbage more
Cheese pie more than 1/2
Sauce than 1/2 cup) &
cup) Carrots
 Apple Grapes Mandarin Pineapple Mixed
Oranges Chunks Fruit Cup
Garlic Wheat Wheat Wheat Wheat
Bread Roll Roll Roll Roll
Rice Cherry Peach Fat Free Sweet
Krispie Pie Shortcake Strawberr Potato Pie
Treat y Yogurt
Mid- Chips & Baked Pita Bread Chex Mix Pita Chips
Afternoo Salsa Lays & &
n Snack Potato Hummus Sundried
Chips Tomato
Pesto Dip
Dinner Fat Free Sweet Fat Free Sweet Fat Free
Milk Tea Milk Tea Milk
Roast Baked Hamburg Vegetaria Grilled
Turkey Chicken er with n Burger Pork Loin
Breast (2-3 oz) Ketchup w/ Whole (2-3 oz)
Wheat
Bun
Brown Brown Diced Quinoa Garlic
Rice Rice Potatoes Potatoes
Grilled Cooked Seasoned Sliced Coleslaw
Green Baby Squash Carrots
Bell Carrots
Peppers
Wheat Wheat Wheat Wheat Wheat
Roll Roll Roll Roll Roll
Vanilla Low Fat Apple Pie Chocolate Strawberr
Pudding Frozen Pudding y Jell-O
Vanilla
Yogurt

*Indicated for patients with gout and those who need to lower uric acid
levels in the blood
*1-2 servings of meat/poultry (not including wild game) daily, 1 serving =
2-3 oz
*Dried peas, beans, lentils (no more than cup per day)
*Low fat/fat free dairy products preferred
*Whole grains preferred
*No sauces/gravies with meat broths and products
Monday
Breakfast
Fat Free milk -- product switch (no recipe modification)
Poached Egg
o Heat the water: Add enough water to come 1 inch up the
side of a narrow, deep 2-quart saucier. Add 1 teaspoon
kosher salt and 2 teaspoons white vinegar and bring to a
simmer over medium heat. Meanwhile, crack 1 very fresh
cold large egg into a custard cup or small ramekin. Use the
handle of a spatula or spoon to quickly stir the water in one
direction until it's all smoothly spinning around
o Add the egg: Carefully drop the egg into the center of the
whirlpool. The swirling water will help prevent the white
from "feathering," or spreading out in the pan.
o Let it poach: Turn off the heat, cover the pan and set your
timer for 5 minutes. Don't peek, poke, stir or accost the
egg in any way.
o Lift it out: Remove the egg with a slotted spoon and serve
immediately. Alternatively, move the egg to an ice bath
and refrigerate up to 8 hours. Reheat in warm water just
before serving.
Oatmeal -- portion restriction (no recipe modification)
Mid-morning snack
Fat Free yogurt -- product switch (no recipe modification)
Lunch
Salisbury Steak (2-3 oz) -- portion restriction (no recipe modification)
Vegetarian Gravy
o 3tablespoonsmargarine
o 2tablespoonsoffinelychoppedonions
o 2mincedgarliccloves
o 3tablespoonsflour
o 2tablespoonssoysauce
o 1cupwater
o Saltandpepper
o Putmargarineinapotandsautetheonionsandgarlicovermedhighheat.
Reduceheatbacktomediumafteronionsandgarlichavebecomegolden
 brown.Makearouxbygraduallyaddingtheflour,whilecontinuously
stirringtoavoidlumps.Stillstirring,addsoysauceandwatertothe
mixture.Addsaltandpeppertotaste.Oncethegravyhasreacheddesired
thickness,turnoffthestoveandyouaredone!
No cheese sauce -- contains chicken broth
Dinner
FatFreemilkproductswitch(norecipemodification)
BrownRice
o 11/2cupsbrownrice
o 1teaspoonsalt
o 2tablespoonsbutter
o 3cupsboilingwater
o Preheatovento400degreesF(200degreesC).Placerice,salt,andbutter
inacasseroledishthathasacover.Pourboilingwateroverrice;stir.
Coverandbakeinpreheatedovenuntilliquidisabsorbedandriceis
tender,about1hour.Removefromoven,fluffwithfork,andservehot.

Tuesday
Breakfast
FatFreeMilkproductswitch(norecipemodification)
VegetarianSausageproductswitch(norecipemodification)
o Tofurky,MorningStar,etc.
Lunch
Sweetteaswitchedwithmilk(notinregardstodiet)
VegetarianPotPie
o 1 tablespoon unsalted butter
o 2 small heads fennel, finely chopped (about 3 cups)
o 1/2 medium yellow onion, finely chopped
o 2 medium carrots, peeled and finely chopped (about 2/3 cup)
o 12 ounces white button mushrooms, sliced (about 5 cups)
o 1 small russet potato, peeled and diced small (about 2 1/2 cups)
o 1/4 cup all-purpose flour
o 1 cup low-sodium mushroom broth
o 1 cup whole milk
o 1 cup frozen baby green peas
o 1/4 cup thinly sliced fresh chives
o 1/4 cup parsley
o 1 tablespoon white vinegar
o 1 large egg yolk
o 7 ounces store-bought puff pastry or pie dough, defrosted if
frozen
o Heat the oven to 400 degrees F and arrange a rack in the
middle.
o Melt butter over medium heat in a 3- to 4-quart Dutch oven or
heavy bottomed saucepan. When it foams, add fennel, onions,
 and carrots, and cook until just soft and onions are translucent,
about 2 minutes. Add mushrooms and potato, season well with
salt and freshly ground black pepper, and stir to coat. Cook,
stirring rarely, until mushrooms have let off water and are
shrunken, about 6 minutes.
o Sprinkle flour over vegetables, stir to coat, and cook until raw
flavor is gone, about 1 to 2 minutes. Carefully add broth and
milk, stirring constantly until mixture is smooth. Bring to a
simmer over medium heat and cook until slightly thickened,
about 5 minutes.
o Remove from heat, add peas, herbs, and vinegar, and stir to
coat. Season well with salt and freshly ground black pepper. Turn
filling into an 8 by 8-inch baking dish.
o Whisk egg together with 2 teaspoons water and a pinch of salt
until evenly mixed. Set aside.
o With kitchen shears, cut dough to fit over the baking dish. Place
dough over filling and tuck into the edges of the dish. Brush
dough with egg wash and cut slits in the top to vent. Place on a
baking sheet and bake until crust is golden brown and mixture is
bubbling, about 25 to 30 minutes. Let sit at least 5 minutes
before serving.
Took away individual starch and vegetable choices -- contained in
the pot pie
Dinner
Baked Chicken -- switched from Chicken Marsala (contains
chicken broth in sauce)
o 4skinless,bonelesschickenbreasthalves
o 2tablespoonsoliveoil
o 1tablespooncoarseseasalt
o 1pinchCreoleseasoning(suchasTonyChachere's),ortotaste
o 1tablespoonwater,orasneeded
o Preheatconvectionovento400degreesF(200degreesC).Rubchicken
breastswitholiveoilandsprinklebothsideswithsaltandCreole
seasoning.Placechickeninabroilerpan.Bakeinthepreheatedovenfor
10minutes.Flipchickenandcookuntilnolongerpinkinthecenterand
thejuicesrunclear,about15minutesmore.Aninstantreadthermometer
insertedintothecentershouldreadatleast165degreesF(74degreesC).
Removechickenfrompan.Pourwaterintothepan,whilescrapingthe
brownedbitsoffoodoffofthebottomofthepanwithawoodenspoon.
Addmorewaterifneededtodislodgethebrownedbits;servealongside
chicken.
Brown rice -- see Monday recipe
Low-fat Frozen Vanilla Yogurt -- switched from Yellow Cake
(include more dairy, less calories)
Baby Carrots -- could not include green beans
o 1 1/2 pounds baby carrots
 o 2 tablespoons butter, cut into small pats
o 1/2 tablespoon sugar
o 1 teaspoon coarse salt
o Place baby carrots in 1/2-inch of water with butter, sugar, and salt.
Bring water to a boil, cover pan, and reduce heat to simmer. Cook
carrots 7 or 8 minutes, remove lid, and raise heat to medium high.
Reduce water until it almost evaporates, a couple of minutes. Turn
carrots in sauce and taste to adjust seasonings and serve

Wednesday
Breakfast
Fat Free milk -- product switch (no recipe modification)
Vegetarian Bacon -- product switch (no recipe modifcation)
o Tofurky, MorningStar, etc.
Mid-morning Snack
1/2 PB&J -- portion restriction to meet calorie needs (no recipe
modification)
Lunch
Vegetarian Meatballs
o 1lbfirmtofu,drained,blotted,andmashed
o 12cuprice,cooked
o 2tablespoonsBraggsliquidaminosor2tablespoonssoysauce
o 14cupfreshparsley,minced
o 2teaspoonsonionpowder
o 1teaspoongarlicpowder
o 12cupcornstarch
o 12cupnutritionalyeast
o 2tablespoonssesameoil(oranyoilforfrying)
o Combinefirst6ingredientsinmediummixingbowlanduseyourhandsto
mixwell.Shapeinto11/2"balls,androllinmixtureofcornstarchand
nutritionalyeast.Sauteballsinoiluntilbrowned
Quinoa -- break up monotony of potatoes every day
o 1tablespoonoliveoil
o 12cupchoppedonion
o 2teaspoonsmincedgarlic
o 1cupquinoa,rinsedwellanddrained
o 2cupswateror2cupsbroth
o 14teaspoonsalt
o Sautonioninoliveoilfor23minutes;addgarlicandcontinuesauting
foranother30secondsorso.Addquinoa,waterandsalttopan;bringto
boilthenreduceheatthencoverandsimmer15minutesuntilliquidis
absorbed.
Greenpeasportionrestriction(norecipemodification)
Dinner
 o FatFreemilkproductswitch(norecipemodification)

Thursday
Breakfast
o Vegetariansausageproductswitch(norecipemodification)
o Tofurky,MorningStar,etc
o WholeWheatPancakes
o 2cupswholewheatflour
o 2tablespoonswhitesugar
o 2teaspoonsbakingpowder
o 1/2teaspoonbakingsoda
o 1/2teaspoonsalt
o 21/4cupsmilk
o 2eggs
o 3tablespoonsvegetableoil
o Whiskwholewheatflour,sugar,bakingpowder,bakingsoda,andsaltina
bowl.Whiskmilk,eggs,andvegetableoilinaseparatebowl;pour
buttermilkmixtureintodryingredients.Stirjustuntilcombined(batter
mayseemabitthick).Heatacastironskilletovermediumlowheatfor5
minutes.Pour1/3cupofbatterontohotskilletanduseaspoontospread
thepancakeabit.Cookuntilbrownedandbubblesappearontop,11/2to
2minutes.Flipandcookuntilbrownedandsetinthemiddle,about2
moreminutes.Repeatwithremainingbatter.
MidmorningSnack
FatFreecheesecubesproductswitch(norecipemodification)
Lunch
FatFreemilkproductswitch(norecipemodification)
BakedChickenseeTuesday
SteamedCabbage
o 12headgreencabbage
o Saltandpepper
o Cutthe1/2headofcabbageinto4wedges,coreremoved.Theyshouldbe
about11/2"2"onthewideside.Placeinasteamer,sidebyside,onecut
sidedown.Steamfor6minutes,flipcarefully&steamforafurther68
minutes.Saltandpeppertotaste.
FatFreestrawberryyogurtproductswitch(norecipemodification)
Dinner
VegetarianBurger
o 1(12ounce)packagefirmtofu
o 2teaspoonsvegetableoil
o 1smallonion,chopped
o 1celery,chopped
o 1egg,beaten
 o 1/4cupshreddedCheddarcheese
o Saltandpeppertotaste
o 1/2cupvegetableoilforfrying
o Placetofuinfreezer72hoursaheadoftime.Tothaw,fillalargesaucepan
withwaterandbringtoasimmer.Leavetofuinpackageandplacein
waterforabout20minutes.Whiletofuisthawing,heat2teaspoons
vegetableoilinasmallskillet.Sauteonionandceleryuntilsoftandlightly
browned.Placeinamediumbowlandsetaside.Whentofuisthawed,
squeezeoutexcesswater.Choptofufinelyandplaceinbowlwithonion
andcelery.Mixinegg,cheese,saltandpepperuntilthoroughlycombined.
Heatalargeskilletovermediumhighheatandpourin1/2cupvegetable
oil(oilshouldbe1/4inchdeep).Droptofumixtureintopanin6equal
portions.Flattenwithaspatulatoformpatties.Fryfor5to7minuteson
eachside,untilgolden.
QuinoaseeWednesday

Friday
Breakfast
Fat Free milk -- product switch (no recipe modification)
Egg White Omelet
o 1 teaspoon butter or olive oil
o 4 large egg whites
o 1/2 teaspoon coarse salt
o Chopped herbs, such as parsley, chives, and chervil (optional)
o Freshly grated cheese, such as Parmesan, ricotta salata, or
manchego (optional)
o Heat butter or oil in a small nonstick skillet over low heat.
Meanwhile, whisk together egg whites and salt, incorporating a lot
of air, which will ensure that the omelet is light and fluffy. Be sure
not to do this in advance or the egg whites will deflate. Place your
hand directly above the skillet. When your palm feels warm, the
skillet is ready to start cooking. Working quickly, pour whisked eggs
into the heated skillet. While shaking skillet back and forth over
heat, stir with a heatproof rubber spatula for less than 1 minute.
You want to keep eggs moving, incorporating any runny parts and
some curds begin to form. Continue cooking, making sure eggs
cover the entire surface of the skillet and using a spatula to push
together any holes that may have formed. Top with one or more
desired fillings. Run the spatula along right side of omelet to loosen
eggs from skillet. Place spatula under right side of eggs, making
sure that the spatula is well underneath the eggs to offer maximum
support, and lift right side over left in one fluid motion. Folded
omelet should look like a half-moon. Lightly press down on omelet
with the spatula to seal omelet together. Do not press hard; you do
not want to flatten the curds. Check to make sure the handle of the
 skillet is still facing directly out toward you. Lift up skillet with one
hand, and hold a plate with your other hand. Tilt skillet, and let the
curved edge of the omelet slide onto the plate.
Lunch
Roast Turkey Breast -- portion restriction (no recipe modification)
Vegetarian Gravy -- see Monday
Green peas (of Peas & Carrots) -- portion restriction (no recipe
modification)
Dinner
Grilled Pork Loin -- portion restriction (no recipe modification)
Fat Free milk -- product switch (no recipe modification)