• Baked Pita Chips: 12 servings
  This recipe is a lower salt alternative to the traditional chips and dip.
  3 (6") pita rounds
  extra virgin olive oil
  chili powder
  Separate pitas into 2 rounds with kitchen scissors. Cut each pita into 8 wedges. Brush pita wedges with olive oil and sprinkle with F for approximately 15 minutes or until chili powder. Bake at 350 crisp.
• Roasted Red Pepper Dip: (yields 1 cup)
  1 cup roasted red peppers
  1 tbsp olive oil
  1 tsp lemon juice
  1 clove garlic
  1 tsp cumin
  Mix all ingredients together in food processor. Serve with baked pita chips.

• Shallot Vinaigrette
  Here is a recipe for a low sodium salad dressing that is a fantastic alternative to commercial, high salt salad dressing:
  2/3 cup extra virgin olive oil
  1 shallot minced
  3 tbsp red wine vinegar
  cracked black pepper
  1 tsp Dijon mustard

• Roasted Vegetable Salad with Arugula and Bocconcini (yields 24 servings)
  2 large eggplant diced
  2 large zucchini diced
  2 red onions diced
  3 red peppers diced
  1/4 cup olive oil
  1 cup mixed herbs
  2 tbsp chopped garlic
  2 cups bocconcini cheese
  1/4 cup olive oil
  2 tsp ground black pepper
  1 cup arugula
  2 tbsp balsamic vinegar
  Toss vegetables in olive oil and roast at 350°F for approximately 45 minutes. Allow to cool. Combine roasted vegetables with remaining ingredients and serve. This salad is lovely as a side dish or a perfect light lunch served with fresh bread!
  1 serving = 1 vegetable choice, 1 protein choice
• Warm Mushroom Salad With Watercress
  4 tbsp olive oil
  2 tbsp balsamic vinegar
  1/2 tsp thyme
  1/2 cup sliced mushrooms
  1/2 c shallots
  4 cups mixed greens (including watercress)
  Sauté mushrooms and shallots in olive oil. Season with thyme and finish with balsamic vinegar. Serve over a bed of greens.

• Broiled Red Snapper with Herb Pesto
  15 oz red snapper
  Herb Pesto:
  2 cups herbs (basil, parsley, cilantro mint)
  2 garlic cloves
  1/4 cup olive oil
  2 tbsp limejuice
  Pulse all Pesto ingredients in a blender until smooth. If you don't have a blender, finely chop the herbs & garlic and whisk in oil and limejuice to blend. Set the oven temperature dial to broil. Generously coat snapper fillets with pesto and broil for approximately 10 minutes or until fish flakes.
• Slow-Cooker Pineapple Pork Roast
  1 pork roast (about 3 lbs)
  Pepper
  1/2 tsp crushed red chilies (use only if you like it spicy!)
  1 can crushed pineapple (8 oz)
  2 tablespoons sugar
  1/2 tablespoon light soy sauce
  1 clove garlic, minced
  1/4 teaspoon dried basil
  2 tablespoons cornstarch
  1/4 cup cold water
  1 green or red pepper, chopped
  Cut trimmed roast in half, if necessary, and place in Crock Pot. Add pepper to taste. Combine all ingredients except cornstarch, water and green pepper; pour over roast. Cover and cook on low for 8 to 10 hours or high for 4-6 hours. Remove roast and check internal temperature with a meat thermometer. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend cornstarch and cold water together to form a smooth paste. Stir into hot reserved liquid. Add chopped green pepper. Cook and stir until thickened. Pour over roast.
  Serving size: 1/6th recipe
  Sodium: 83mg 3% of DV
• Coffee Rubbed Sirloin (yields 6 servings)
  2 lb sirloin steak OR 2 unseasoned pork tenderloins
  Dry Rub:
  2 tsp paprika
  2 tsp chili powder
  2 tsp ground coffee
  2 tsp cumin
  2 tsp brown sugar
  Massage meat with dry spice rub. (chef's suggestion - rub all over first with olive oil.)
  For Beef: Grill or panfry on medium heat to desired doneness (a one inch steak would take about 16minutes on the grill or 12minutes to panfry to achieve medium doneness)
  For pork: Roast at 325°F for approximately 25 minutes or until the internal temperature reads 160°F. The pork will be cooked to a medium doneness.
  One ounce of meat = 1 protein choice
• Tip: During barbeque season, or any time of the year for that matter, it's always better to season your own meat. Cured meats or "seasoned" pork or chicken is treated with a sodium phosphate solution that is not only high in sodium but is also a hidden source of phosphorus!

• Roasted Red Pepper Soup: (yields 6-8 servings)
  5 large roasted red peppers (10 oz jar)
  5 cups water
  2 small chopped yellow onions
  5 cloves garlic
  1 tbsp olive oil
  1/2 cup fresh basil
  1/2 tsp ground pepper
  1/4 tsp hot sauce
  Sauté onions and garlic in olive oil until soft and aromatic. Combine peppers, onions, garlic, and seasonings in blender. Slowly add water to vegetable puree until desired consistency. Chill before serving or can be heated and served hot. (1 serving=1vegetable choice)
• Puree of Corn and Fennel Soup
  shrimp shells
  2 tbsp vegetable oil
  1 kg frozen corn
  2 onions/leeks chopped
  1 celery stalk chopped
  6 cloves garlic
  2 cups chopped fennel
  black pepper to taste
  tarragon to taste
  2 liters cold water
  Sauté shrimp shells in oil until the shells turn pink. Add onion, celery, garlic, fennel, & corn and sauté until the onions become translucent and the flavour begins to develop. Add the liquid and bring to a boil. Let simmer for at least 30 minutes. Process soup in a blender and strain to remove excess fibers. Adjust seasonings with freshly ground black pepper and tarragon. Yield: 8-10 cups, 2/3 cup serving = 1 vegetable choice.
  Fennel is a higher potassium vegetable but pairing it with an acceptable potassium vegetable like corn is a great way to safely include it into your diet!
• Fragrant Basmati Rice
  1 cup basmati rice
  2 tsp olive oil
  1 bay leaf
  1/2 tsp turmeric
  1 1/2 cup water
  cardamom
  cinnamon stick
  Heat oil in sauce pan. Add rice and spices and toast slightly. Add water. Bring to a boil. Cover and simmer for approximately 15 minutes.

• Buttermilk Biscuits (low in phosphorus)
  A decadent lower phosphorus, lower potassium alternative to pumpkin pie.
  1 1/2 cup all purpose flour
  2 tsp sugar
  1 tsp baking soda
  4 tbsp unsalted butter
  1/2 cup buttermilk
  Mix dry ingredients together. Cut in butter until pea-sized. Add buttermilk to bring dough together. Roll dough out and cut into biscuits. Bake at 350F for approximately 10 minutes or golden.
• Pear Cupcakes (yields 24-30 cupcakes)
  1/2 tsp dry ginger
  1/2 tsp nutmeg
  1/2 tsp cinnamon
  2 3/4 cups all purpose flour
  1 1/2 tsp baking soda
  1 cup butter
  2 cups sugar
  3 eggs
  1 tsp vanilla
  3 medium pears peeled & chopped
  1 cup pear juice
  Preheat oven to 350 F. Sift dry ingredients together. Cream butter & sugar. Add eggs one at a time until fully incorporated. Add vanilla. Alternate adding dry ingredients with pear juice. Fold in pears. Bake in lined muffin tins for approximately 15-20 minutes.
  1 cupcake with frosting = 3 starch choices, or 2 starch choices if using Splenda

Under the province's Pharmacare Plan the three anti-rejection drugs prescribed are available free of charge from the Transplant Outpatient Pharmacy located in the Transplant Clinic. Other non-immunosuppressive drugs must be purchased by you at your local pharmacy and in most cases, a portion of the costs are reimbursed through the Plan.

http://www.health.gov.bc.ca/pharmacare/

Régie de l'assurance maladie du Québec (RAMQ)

• Prescription Drug Insurance Plan
• Drug Formulary

Pharmacare Program

• Pharmacare Program
• Drug Formulary

Healthcare Insurance Plan

• Health and Wellness
• Drug Formulary/Benefit List

Drug Plan

• Drug Plan
• Drug Formulary

Drug Benefit Program

• Public Drugs Program
• Drug Formulary

Pharmacare Program

• Pharmacare Program
• Drug Formulary

Prescription Drug Program

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• Drug Formulary

Prescription Drug Program

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• Drug Formulary

Drug Cost Assistance

• Drug Cost Assistance Program
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Pharmacare

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