Low protein sandwiches	Fig. 4
Ingredients: ✓ a slice of protein-free bread cut into 4 square pieces ✓ 50 g tomato ✓basil and/or origan ✓No 1 table spoon of olive oil
Notes: These sandwiches can be eaten as a snack or appetizer. Tomato can be replaced by other types of vegetables, previously boiled, cut into small pieces and stir-fried with olive oil and spices. These sandwiches can be freely consumed when using protein-free bread unless the nephrologist or the dietitian give different indication on the amount (e.g. in the case of overweight / obesity) This recipe can be used with the low protein diet and with the very low protein diet.
Protein-free spaghetti with olives Ingredients: ✓ 100 g protein-free spaghetti ✓ 100 g ripe tomatoes ✓ 20 g green olives ✓a pinch of red pepper ✓ 1/2 clove of garlic ✓ No 2 table spoons of fresh parsley, chopped ✓ No 2 table spoons of olive oil	Fig. 5
Notes: Chop the garlic and the parsley finely; crushes the olives and chop coarsely. Put everything in a pan with olive oil and pepper to taste. Cook slightly and add the peeled tomatoes. Crush with a fork. The dressing should be cooked for only 5 min. Boil the pasta in plenty of water and drain “al dente” and add it to the sauce in the pan. Mix everything well and serve.
Protein-free pasta with broccoli ✓ 100 g protein-free pasta ✓ 100 g broccoli ✓ No1 garlic clove peeled and halved ✓ No 2 low protein breadsticks ✓ a pinch of pepper ✓ ¼ cup fresh parsley, chopped ✓ No 2 table spoons of olive oil	Fig. 6
Notes: Boil the broccoli in plenty of water, discard the cooking water. Stir fry the garlic in a spoon of oil add the broccoli and pepper. Meanwhile, in a food processor, combine breadsticks with a tablespoons of oil; pulse until coarse crumbs form. Boil the pasta in plenty of water and drain “al dente”. Reserve 1/2 cup of water to be used to cook pasta. Add the broccoli to pasta, mix well and then cover with breadcrumbs and parsley before serving.
Fish and vegetables salad Ingredients: ✓ 90 g tilapia ✓ 80 g zucchini ✓ 30 g red onion ✓ 50 g yellow pepper ✓ 3 cherry tomatoes ✓ No 2 table spoons of vinegar ✓ No 2 table spoons of olive oil ✓ Plenty of parsley	Fig. 7
Notes: Cut the zucchini, the onion and the pepper into small wedges, boil them in plenty of water and vinegar, discard the cooking water. Boil the fish in another pot, drain well and add to the vegetables, add the cherry tomatoes cut into wedges, the parsley and season with olive oil.
Strips of chicken with sage and rosemary Ingredients: ✓ 70 g chicken (breast) ✓ No 1 ½ table spoon of olive oil ✓ Sage and rosemary to taste	Fig. 8
Notes: Wash and chop the herbs and put them in a pan with a spoon of oil, heat up and add the strips of chicken. Be careful that the oil does not burn. Stir-fry quickly, join the cooking juice and serve.