Low Protein Holiday Recipes

It’s the most wonderful time of the year! It’s a time when families get together and reminisce on years past and look forward to a happy and healthy new year. And with holidays comes food!

Let Cambrooke Therapeutics help you plan the perfect low protein holiday menu! From appetizers to the main course, from desserts to sauces; Cambrooke has everything you need to make the holidays a low protein success!


Let’s start with some on-the-go breakfast ideas because you can’t have the holidays without rushing to get things done in the morning!

Gingerbread Doughnuts



1 cup (135 g) CT MixQuick, tightly packed

1/4 cup water

1/4 cup molasses

2 Tbs sugar

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground cinnamon


For use in mini doughnut maker or baking mold or doughnut batter dispenser: Combine MixQuick, sugar, and spices.

Combine water and molasses.

Stir the water/molasses mixture into the MixQuick mixture and blend thoroughly.

Pour into any mini doughnut maker, mold or dispenser and bake/cook according to manufacturers instructions.

You can also bake in a waffle iron for gingerbread waffles.

Top with whipped cream and chopped bananas for something special.

Nutrition Info: Per Serving  Per Recipe

Phe, mg                         4                     1

Leu, mg                         6                     1

Protein, g                      0.5                 0.1

Calories                         900               150

Pumpkin Spice Muffins



2 cups (270g) CT MixQuick, packed

1/2 cup canned pumpkin (not pumpkin pie mix)

1/4 cup sugar

1/4 cup non-dairy liquid creamer

3 Tbs vegetable oil

1 Tbs pumpkin pie spice

1/2 tsp ground cinnamon


Heat oven to 400 degrees F. Grease bottoms only of 12 regular size muffin cups, or place paper baking liners in each muffin cup.

Stir all ingredients just until moistened.

Fill muffin cups about 3/4 full.

Bake 15-20 minutes or until golden brown.

Immediately remove from pan and place on a cooling rack.

SUGGESTIONS: You can use mashed cooked sweet potatoes or yellow squash instead of the canned pumpkin

Nutrition Info: Per Serving   Per Recipe

Phe, mg                       99                       8

Leu, mg                       130                    11

Protein, g                     3.7                    0.3

Calories                      1710                  140


Cranberry Bruschetta

Now on to the perfect appetizer because the cranberry is a staple among the holiday food groups.

SERVING SIZE:  89g (4 topped slices) SERVINGS PER RECIPE: 4


1/4 (4 oz) can whole berry cranberries

1 Tbs sugar

1 Tbs red wine vinegar

1/4 small red onion, thinly sliced

1 small garlic clove, minced

1/2 Tbs minced fresh basil

1/4 tsp oregano

65g CT Cream Cheese (enough to spread about 3/4 to 1 tsp on 16 Artisan roll slices)

1 CT Artisan Bread Roll

olive oil


Combine all ingredients except cream cheese, bread, and oil in a small saucepan.

Cook on medium heat, stirring occasionally, until onion is softened and sauce has thickened, about 20 minutes. Cool to room temp.

Cut bread diagonally into 16 slices; brush both sides with oil. Broil each side for 1-2 minutes or until golden brown.

Top each slice with cream cheese and cranberry mixture and serve.

Nutrition Info: Per Serving   Per Recipe

Phe, mg                      76                     19

Leu, mg 48                 144                    36

Protein, g                    2                       0.5

Calories                      560                   140

Main Courses

The holidays aren’t official without some staple courses, like stuffing!

Holiday Sausage and Cranberry Stuffing

SERVING SIZE: 159g (1/8 of Stuffing) SERVINGS PER RECIPE: 8


1/2 loaf of CT Homestyle Bread (cubed)

1 cup of CT Sausage patty mix

3/4 cup chopped onion

1 cup chopped celery

1/2 Tbs dried sage

1/2 Tbs dried rosemary

1/2 tsp dried thyme

1 cup dried cranberries

4 Tbs of oil

1 cup CT Chicken Consomme (prepared)

1/3 cup butter melted


Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350 degrees or until evenly toasted. Transfer toasted breadcrumbs to a large bowl.

In a medium bowl add 1 Tbs oil, water, and sausage patty mix to form a patty.

In a large nonstick skillet, add additional vegetable oil and heat. Add patty and onions and cook on medium heat, breaking up patty to form crumbles. Add the celery, sage, rosemary and thyme. Cook, stirring for 2-3 minutes.

Pour sausage mixture over bread in bowl. Mix in cranberries. Drizzle with Chicken Consomme and melted butter and toss until evenly coated.

Spoon into 9×13 baking dishes, cover with aluminum foil and cook for 20 minutes. Remove foil, cook for an additional 10 minutes.

Nutrition Info: Per Serving   Per Recipe

Phe, mg                       224                    24

Leu, mg                           3                    36

Protein, g                       0.1                  1.2

Calories                          110                1320

Yuca Tater Bake



1 CT Burger Patty Mix patty, uncooked (see package instructions)

1 garlic clove, minced

1/4 (17.5g) small onion, minced

1 cup (120g) CT Yuca Tater Home Fries

3 Tbs (28g) CT Shake N Cheese

1 cup non-dairy creamer

1 Tbs butter

salt & pepper, to taste


Preheat oven to 350 degrees F.

In a large skillet, over medium-high heat, saute garlic & onions. Add Burger Patty Mix patty and cook, stirring and chopping up frequently until browned and crumbled.

Spread mixture evenly in an 8×8-inch square pan. Arrange Yuca-Taters evenly on top.

In a small sauce pan, heat Shake N Cheese, non-dairy creamer and butter until mixture thickens. Pour over Yuca-Taters. Season with salt & pepper.

Bake for 20-30 minutes, until cheese is bubbly and slightly brown.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    186                         93

Leu, mg                    312                          156

Protein, g                  4.8                           2.4

Calories                    620                          310

Sides and Sauces

What better to go with your stuffing than some gravy!




6 Tbs butter

6 Tbs CT Wheat Starch

1 Tbs CT Chicken Consomme

1 can (15oz) vegetable broth

3/4 cup non-dairy creamer

1/2 tsp poultry seasoning, or to taste


Melt butter in saucepan over medium heat.

Slowly stir in wheat starch, mixing until well blended.

Add remaining ingredients.

Continue to heat, stirring constantly, until mixture thickens to preferred gravy consistency.

SUGGESTIONS: Serve over CT Imitation Short Grain Rice, pastas, or low protein biscuits.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    84                          7

Leu, mg                    132                        11

Protein, g                 2.4                         0.2

Calories                    1080                      90




1 cup CT Baking Mix, not packed

1/2 cup corn meal

1/2 cup cornstarch

1 tsp salt

1 Tbs baking powder

1/4 cup sugar

1 tsp egg replacer

1/4 cup butter, softened

1 1/4 to 1 1/2 cup water


Preheat oven to 400 degrees F and grease a square 9 inch pan.

Mix dry ingredients, baking mix through egg replacer.

Blend in softened butter with a pastry blender or cut in with two knives. Mixture should resemble course crumbles.

Add water and mix with spoon just until moistened.

Pour in prepared pan and bake until inserted toothpick comes out clean, about 15 minutes.

Let cool and cut into 12 bars.

SUGGESTIONS: Fold chopped jalapeno peppers or green chilies (drained) into batter before pouring into pan. To make Corn Muffins just use 12-muffin pan and follow baking instructions above.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    384                      32

Leu, mg                    898                      75

Protein, g                  8                         0.7

Calories                    1680                   140

Pumpkin Pesto



1 qt (464g) fresh pumpkin, 1-inch cubes

2 oz (57g) gresh basil leaves

3 (9g) fresh garlic cloves, minced

1 cup (336g) extra virgin olive oil

2 tsp (6g) italian herb seasoning

4 oz jar marinated artichokes, reserve oil

1 tsp CT Chicken Consomme


In a food processor, grind up the pumpkin until it resembles small granules. Set aside.

Saute garlic in 2 Tbs olive oil until just beginning to brown.

Add pumpkin and seasoning. Cook, stirring continuously for no more than 5-minutes. Transfer to a large mixing bowl and set aside to cool.

In the food processor, grind up basil first and add drained artichokes. Blend together with pumpkin mixture and add Chicken Consomme, remaining olive oil and reserved artichoke oil marinade.

Adjust seasoning (salt & pepper).

SUGGESTIONS: Serve over your favorite CT pasta or add as a topping on toasted garlic bread.

NOTE: Store in sealed container in fridge for up to 1 week.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    309                      26

Leu, mg                    487                      41

Protein, g                  9.3                      0.8

Calories                    3260                   270


You can’t have the holidays without some sweet indulgences!

Red Velvet Heart-Shaped Whoopie Pies

Want to show someone how much you love and appreciate them this holiday season?
How about making them some Red Velvet Heart-Shaped Whoopie Pies!

SERVING SIZE:  184g (1 whoopie pie) SERVINGS PER RECIPE: 6


2 cups (270g) CT MixQuick

2 Tbs unsweetened cocoa powder

1/2 cup butter, softened

1 cup light brown sugar, packed

1 tsp vanilla extract

1/2 cup non-dairy creamer

1 1/2 tsp red food coloring


1 1/2 sticks unsalted butter, softened

1 1/4 cups confectioner`s sugar, sifted

1 1/2 tsp vanilla extract

pinch of salt

2 1/2 cups marshmallow fluff


Preheat oven to 375 degrees F. Spray heart shaped pans with nonstick spray and set aside.

In a medium bowl, combine MixQuick and cocoa powder and set aside.

In a large mixing bowl, beat the butter and brown sugar together until fluffy. Add vanilla and mix until blended.

Alternately add flour mixture and non-dairy creamer, beating after each addition. Add food coloring and mix until well blended.

Place 2 tablespoons of batter into each heart and flatten slightly so the batter takes the shape of the heart. Bake about 8 minutes or until the cake springs back when tapped. Transfer to a cooling rack and cool completely before cutting in half.

FILLING: In a large mixing bowl, beat the butter until smooth. Slowly add confectioner’s sugar, vanilla, salt and marshmallow until blended.

ASSEMBLY: Cut each cake in half, add filling to one half, and top with the other half.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    205                      34

Leu, mg                    310                      52

Protein, g                     6                        1

Calories                    4070                  680

Ginger Bread (Man)

Enjoying making these with the kids. Great fun for the entire family.



1 cup MixQuick tightly packed (135 g)

1/4 cup water

1/4 cup molasses

2 Tbs brown sugar

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground cinnamon


Preheat oven to 350 degrees F. Grease and flour 2 4×2 1/2 inch mini loaf pans or a holiday specialty pan such as a gingerbread man.

Combine MixQuick, sugar, and spices. Add water and molasses and mix until completely blended, about 2 minutes.

Bake for about 20 minutes or when toothpick inserted into center comes out clean.

Eat plain or top with whipped cream for an extra special dessert.

SUGGESTIONS: Makes great pancakes or use waffle iron.

Nutrition Info: Per Serving    Per Recipe

Phe, mg                        2                       4

Leu, mg                        3                       6

Protein, g                     0.24                0.48

Calories                       400                  800

Pumpkin Pie

Is Pumpkin Pie only a Thanksgiving dessert? If so, it shouldn’t be!




3/4 cup CT MixQuick

3/4 cup CT Wheat Starch

1/3 cup + 1 Tbs butter flavored shortening

1/2 tsp salt

1/4 cup cold water


1 can (15oz) pumpkin

3 Tbs cornstarch

1/2 cup brown sugar

1 1/4 cup non-dairy coffee creamer

1 small box (85g) COOK-TYPE vanilla pudding mix

2 tsp pumpkin pie spice (Or 1 tsp cinnamon+1/2 tsp ginger+1/2 tsp nutmeg)


Combine MixQuick or baking mix, wheat starch, and salt in a mixing bowl.

Cut in shortening with a pastry blender, fork, or 2 knives until mixture resembles coarse bread crumbs.

Dribble water over dry ingredients, blending in with a fork until all of dough clings together.

Form into smooth ball.

Roll dough out to 1/8 inch thickness on a surface dusted with baking mix of choice. A pastry cloth or wooden surface works best.

Place in a pie pan and crimp edges. Preheat oven to 425 degrees F.

FILLING: Mix all ingredients for the filling in a bowl. Pour into unbaked low protein pie shell.

Bake for 40-45 minutes or until pie is set.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    224                      28

Leu, mg                    344                      43

Protein, g                  9.2                      1.2

Calories                    3120                   390

Snacks/Hostess Gifts

Here are some snack recipes that would make for great low protein hostess gifts!

The Good Stuff 

Is Pumpkin Pie only a Thanksgiving dessert? If so, it shouldn’t be!



9 cups Rice Chex® cereal

1-8 oz bag of Low Protein Uncle Henry`s Handmade Pretzels

1 cup packed light brown sugar

1 stick butter

1/2 cup light corn syrup

1 tsp vanilla

1/2 tsp baking soda

1 cup butterscotch morsel chips

16 (96g) CT Chocolate Cha-Cha`s, broken into pieces


Preheat oven to 250 degrees F.

In a large roasting pan, combine cereal & Low Protein Uncle Henry`s Handmade Pretzel pieces.

In a medium size sauce pan, mix brown sugar, corn syrup and butter over medium heat.

Heat to boiling while stirring constantly. Boil 5 minutes without stirring.

Stir in vanilla, baking soda and butterscotch morsel chips. Pour over cereal and pretzel mixture immediately (or it will harden).

Stir gently (so cereal does not get crushed) until evenly coated. Bake for 45 minutes, stirring mixture every 15 minutes.

Remove from oven and pour mixture onto lightly sprayed cookie sheet(s) to cool.

Cool and break up larger pieces while warm.

When mixture is completely cooled, stir in Cha-Cha`s.

Store in an air tight container to preserve freshness.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    828                      69

Leu, mg                   1584                     132

Protein, g                 20.4                      1.7

Calories                   1236                     103

Focaccia Party Mix



4 CT Focaccia Sticks, sliced thin (25 slices per stick)

1 cup Cap’n Crunch cereal

1/3 cup dried cranberries

1 tsp butter

2 Tbs Worcestershire Sauce

1 tsp garlic salt

1/2 tsp garlic powder

1/2 tsp onion powder

3 Tbs honey


Preheat oven to 250 degrees F.

Combine Focaccia Stick slices and cereal in a bowl.

Combine butter, Worcestershire Sauce, salt, powders and honey; drizzle over bread and cereal mixture, tossing to coat.

Spread mixture into a baking dish coated with cooking spray. Bake for about 30 minutes or until crisp, stirring twice.

Mix in the cranberries and enjoy!

NOTE: Keep in tightly fitted plastic container to maintain crunch.

Nutrition Info: Per Serving     Per Recipe

Phe, mg                    155                      11

Leu, mg                    295                      21

Protein, g                  3.7                      0.3

Calories                    1136                    70

Cambrooke sends you Season’s Greetings as you enjoy this holiday time with family and friends. Enjoy many more delicious recipes at Cambrooke.com.

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