Recipe of the Month: Broccoli Salad
April’s featured recipe, Broccoli Salad, is a great summer side and pairs well with a meal outside!
Establishing Healthy Eating Habits
This information was originally posted on the U.S Renal website: https://www.usrenalcare.com/living-with-kidney-disease/nutrition.html People on dialysis can enjoy many different foods. Limiting certain foods can help ensure you stay healthy. Your meal plan is designed to meet your needs while controlling the buildup of harmful waste products. It is an important part of your treatment plan. Seeking support from your healthcare team, friends and family can help you be more successful. Eating well will help you feel better and improve your quality of life. Five Meal Planning Tips for People on Dialysis Meet with a registered dietitian nutritionist that specializes in dialysis nutrition. [...]
Recipe of the Month: Chicken Salad
Get a brand new, kidney-friendly recipe* delivered to your inbox each month! March’s featured recipe, Chicken Salad, would make a nice addition to a spring picnic spread as the weather warms up! This recipe was submitted by Archilene Lauderdale for the DCI Kidney Cookbook. Prep time: 10 min Cook time: 25 min Total time: 40 min Ingredients Makes 4 servings 4 boneless, skinless chicken breast 1 c. seedless red grapes (cut in half) 1/4 c. finely chopped red onion 1/4 c. chopped celery 3/4 c. Duke’s mayonnaise 1/8 tsp. black pepper (add more if desired) 1/4 tsp. salt (to reduce [...]
Recipe of the Month: Baked Apples with Crumble Topping
Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute. It’s December, which means the festive season is in full swing. Whether you’re hosting friends and family or you’ve been tasked with brining dessert to a party, you can’t go wrong with our recipe of the month: Baked Apples with Crumble Topping. Recipe developed by The KidneyRD Team Ingredients Makes 4 servings 3 tablespoons coconut oil (cold and firm) 2 tablespoons all purpose flour [...]
Recipe of the Month: Roasted Red Pepper Kidney Friendly Soup
Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute. With Thanksgiving coming up, you might be starting to plan out a menu for the big meal. November’s recipe of the month is a perfect appetizer that will please everyone at the table: Roasted Red Pepper Kidney Friendly Soup. Recipe developed by Clarissa Paimanta, RD Ingredients Makes 4 servings 2 tablespoons avocado oil 1 onion diced 2 cloves garlic minced 1 1/2 cups sliced [...]
Recipe of the Month: Kidney Friendly Pumpkin-Free Pumpkin Pie
Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute. October means all things pumpkin and pumpkin spice, so get into that warm and cozy feeling with: Kidney Friendly Pumpkin-Free Pumpkin Pie. Recipe developed by Jessianna Saville, MS, RDN, CSR, LD, CLT Ingredients Makes 8 servings 2 3/4 cups pureed spaghetti squash the squash can be prepared up to 2 days and stored until it's ready to be used 1/4 cup maple syrup 1/4 [...]
Recipe of the Month: Creamy Spinach Couscous Risotto
Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute. September means we are starting to move into fall and craving cozier meals as the evenings start to get a little chilly. This month’s recipe makes for a perfect fall dinner: Creamy Spinach Couscous Risotto. Recipe developed by Clarissa Paimanta, RD. Ingredients Makes 2 servings 2 tbsp olive oil ½ yellow onion, chopped finely 1 clove garlic, minced ½ cup pearl couscous 2 tbsp pesto [...]
Chilled Cucumber Low Potassium Soup
Thanks to Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute, for providing us with this great kidney-friendly recipe* to kick off summer! Chilled Cucumber Low Potassium Soup Recipe developed by Clarissa Paimanta, RD and tested by Lydia Safadi, MA, RD, LDN. Ingredients Makes 3 servings 1 large cucumber, about 2 cups, deseeded and chopped ½ avocado chopped 1 spring onion, both green and white parts, roughly chopped ½ cup plain coconut milk yogurt 2 tablespoon olive oil 2 tablespoon low sodium homemade pesto 4-5 fresh [...]
Summer Harvest Egg Muffin Cups
Thanks to Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute, for providing us with this great kidney-friendly recipe* to kick off summer! Summer Harvest Egg Muffin Cups Recipe developed by Jessianna Saville, RDN, Renal Nutrition Specialist Ingredients Makes 12 Servings 1 cup vegetables diced small or shredded (we did 1/3 c carrot, 1/3 c yellow squash, 1/3 c red pepper) 1 teaspoon oil 8 eggs 1 tablespoon fresh herbs (we used dill, basil, and parsley) 3 stalks green onion green and white thinly sliced 2 [...]
Recipe of the Month: Kidney Friendly Honey-Garlic Kebabs
Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute. Fire up that grill! Our June recipe is: Kidney Friendly Honey-Garlic Kebabs. Ingredients Makes 15 servings Marinade: 1/4 c olive oil 1/3 c honey 1/4 c Bragg's Liquid Aminos 1/4 tsp black pepper 3 garlic cloves crushed Kebabs: 4 medium chicken breasts 4 small onions 3 medium bell peppers Instructions Mix all marinade ingredients together in a plastic bag. Add chicken (or prepared kebabs) [...]