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.
February’s featured recipe is a festive shade of pink for Valentine’s Day: Berry Yogurt Smoothie
Recipe developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN.
Ingredients
Makes 1 servings
- 3/4 cup unsweetened plant based yogurt**
- 1/2 cup unsweetened almond milk
- 1 1/2 cups frozen mixed berries
- 1 1/2 tablespoons coconut oil (melted)
Instructions
- Add all ingredients except coconut oil into the blender. Blend until smooth, adding more almond milk as needed to achieve desired consistency.
- While blending, open the cap in the lid, then drizzle in melted coconut oil slowly to prevent lumps. Add maple syrup or other sweetener to taste. Enjoy!
Notes
**This recipe was developed using unsweetened plain coconut yogurt in this recipe. If you opt for a sweetened variety, try to aim for less than 10 grams per serving and always check the label for sneaky added Phosphorus!
Tip: If you need more protein, feel free to blend protein powder into your smoothies. Whey protein powder is typically lower in potassium than soy protein powder, while many other vegan protein powders do not have potassium or phosphorus values listed. Make sure to read the ingredients list for any added phosphorus! Consult your dietitian to know the specific amount of protein that you need.
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.
