Renal Diet Cookbook for Beginners: 75 Simple Recipes to Help Manage Chronic Kidney Disease
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MAKE IT LOWER IN PROTEIN AND POTASSIUM: You can lower the protein and potassium content of this recipe by leaving out the yogurt. Add more liquid as needed to reach the desired consistency.
PER SERVING (1 BOWL): Calories: 281; Protein: 14.6g; Carbohydrates: 36g; Fiber: 4g; Total Fat: 9g; Saturated Fat: 2g; Sodium: 146mg; Cholesterol: 11mg; Potassium: 353mg; Phosphorus: 173mg
Oatmeal Breakfast Cookies
DIABETES-FRIENDLY • HEART-HEALTHY • LOW-PROTEIN
MAKES 14 COOKIES • PREP TIME: 10 minutes • COOK TIME: 15 minutes
Who says you can’t have cookies for breakfast? This tasty breakfast cookie is jam-packed with healthy fats and B vitamins and is great for busy mornings or when you are craving a snack. These can also be made ahead and stored in the freezer. When buying maple syrup and nut butter, be sure to read the ingredients list and choose a pure product without added sugars or flavorings.
2 cups quick oats
1 cup creamy unsalted nut butter of choice
½ cup chopped walnuts
⅓ cup unsweetened dried cranberries
¼ cup pumpkin puree
¼ cup maple syrup
3 tablespoons ground flaxseed
1 teaspoon ground cinnamon
½ teaspoon salt
MAKE IT SIMPLER: If you don’t have quick oats, make your own. Pour 2 cups of rolled oats into a blender and pulse a few times to break them down.
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a stand mixer using a paddle attachment or in a large bowl, combine the oats, nut butter, walnuts, cranberries, pumpkin puree, maple syrup, flaxseed, cinnamon, and salt. Mix until the dough comes together.
3. Using a large ice-cream scoop, tightly pack the dough into the scoop. Drop the batter onto the prepared baking sheet and flatten slightly. The cookies will not spread but be sure to keep them evenly spaced on the sheet.
4. Bake for 15 minutes, or until slightly browned. Remove from the oven and cool completely.
5. Store leftovers in an airtight container for up to 6 days, or in the freezer for up to 3 months.
PER SERVING (1 COOKIE): Calories: 214; Protein: 6.3g; Carbohydrates: 19g; Fiber: 4g; Total Fat: 14g; Saturated Fat: 1g; Sodium: 91mg; Cholesterol: 0mg; Potassium: 207mg; Phosphorus: 153mg
PB&J Overnight Oats
DIABETES-FRIENDLY • HEART-HEALTHY • LOW-PROTEIN • ONE POT
SERVES 1 • PREP TIME: 5 minutes, plus 8 hours or overnight to chill
Overnight oats can make mornings a breeze. They are simple to put together the night before and there are tons of different flavor combinations you can try. Start with a base of rolled oats, add your choice of plain unsweetened milk, and vary the toppings: Try other fruits, cacao nibs, various nut or sunflower seed butters, and different spices. For a little bit of sweetness, add ¼ teaspoon of maple syrup or honey. Trader Joe’s has a great peanut butter product made from unsalted dry-roasted peanuts with no sodium and no sugar added. Be sure to read the food labels to ensure no added ingredients to keep it healthy.
½ cup plain Unsweetened Almond Milk or store-bought
⅓ cup rolled oats
¼ cup frozen strawberries
1 tablespoon unsalted peanut butter
1 teaspoon vanilla extract
Dash ground cinnamon
1. In a small bowl or 8-ounce mason jar, combine the almond milk, oats, strawberries, peanut butter, vanilla, and cinnamon and mix together.
2. Cover and refrigerate overnight or for at least 8 hours.
3. When ready to enjoy, stir again and mash up the strawberries. Or, if desired, warm in the microwave for about 1 minute.
PER SERVING: Calories: 245; Protein: 7.8g; Carbohydrates: 28g; Fiber: 6g; Total Fat: 11g; Saturated Fat: 2g; Sodium: 68mg; Cholesterol: 0mg; Potassium: 272mg; Phosphorus: 118mg
Chocolate Coconut Pancakes
DIABETES-FRIENDLY • LOW-PROTEIN
SERVES 4 • PREP TIME: 15 minutes • COOK TIME: 15 minutes
Cocoa powder is made from crushed cocoa beans that has the fat (aka the cocoa butter) portion of the bean removed. It is rich in antioxidants, which help with reducing inflammation, improving cholesterol and increasing brain function. When choosing maple syrup, pay attention to the label and ingredients list to ensure a pure product that is made from maple syrup and not just maple flavoring or something with added sugars.
1 cup whole-wheat flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 tablespoon unsweetened cocoa powder
⅔ cup unsweetened lite canned coconut milk
¼ to ½ cup water
1 large egg
1 teaspoon avocado oil
½ teaspoon vanilla extract
Avocado or olive oil cooking spray
2 tablespoons maple syrup
¼ cup unsweetened coconut flakes
1 tablespoon raspberries or strawberries, for topping (optional)
1 teaspoon chocolate chips, for topping (optional)
Powdered sugar, for topping (optional)
1. In a large mixing bowl, mix the flour, sugar, baking powder, and cocoa powder.
2. In a medium mixing bowl, mix together coconut milk, ¼ cup of water, the egg, avocado oil, and vanilla.
3. Pour the wet mixture into the dry mixture and slowly fold together until the batter is wet. Add more water, up to ¼ cup, if needed. Be careful not to overmix.
4. Heat a medium pan or griddle over medium heat. Spray the pan with a little bit of cooking spray.
5. Spoon about 2 tablespoons of batter onto the pan to form 4-inch pancakes. Cook for 3 to 5 minutes, and flip when you start to see bubbling. Cook for another 3 minutes. Repeat with the remaining batter.
6. Top each pancake with a drizzle of maple syrup and a sprinkle of coconut flakes and any optional ingredients (if using). Serve immediately and enjoy!
7. Store leftovers in an airtight container or resealable bag in the refrigerator for up to 3 days. If freezing, layer parchment paper between the pancakes. Store in an airtight container or resealable bag in the freezer for up to 3 months. When ready to eat, pop the pancakes into the toaster oven at 300°F for 15 minutes to reheat.
MAKE IT HEART-HEALTHY: Substitute the canned coconut milk with a plant-based milk of your choice. Try almond, rice, or oat milk, or try making your own Unsweetened Almond Milk.
PER SERVING (3 PANCAKES): Calories: 246; Protein: 6.2g; Carbohydrates: 40g; Fiber: 5g; Total Fat: 9g; Saturated Fat: 5g; Sodium: 399mg; Cholesterol: 47mg; Potassium: 195mg; Phosphorus: 225mg
Egg-Stuffed Avocado
DIABETES-FRIENDLY • LOW-PROTEIN • ONE POT • 5 INGREDIENTS OR FEWER
SERVES 1 • PREP TIME: 10 minutes • COOK TIME: 10 minutes
Avocadoes are loaded with vitamins and minerals as well as fiber and healthy fats. This meal will leave you feeling full and satisfied, and can be made ahead and stored in the refrigerator. Enjoy it cold or hot by popping it in the oven at 300°F for 5 minutes.
1 teaspoon olive or avocado oil
¼ cup chopped red bell pepper
¼ cup chopped yellow onion
1 large egg, beaten
½ avocado, pitted
Pinch freshly ground black pepper
Pinch salt
Lemon zest, for topping (about 1 teaspoon) (optional)
1. In a medium nonstick skillet, heat the oil over medium heat.
2. Add the bell pepper and onion to the pan and cook for about 3 minutes, until softened and the onions are slightly translucent.
3. Move the veggies over to one side of the pan. Add the egg to the other side of the pan and stir gently until set.
4. Gently fold the veggies into the scrambled eggs. Remove from the heat and spoon the scrambled egg mixture into the avocado cavity. Season with a pinch of salt and black pepper.
5. Add some lemon zest (if using) on top to brighten up the recipe and add
some pizzazz!
MAKE IT HEART-HEALTHY: Lower the sodium content by omitting the salt. Instead, use your favorite herbs and spices (try basil, thyme, or rosemary) to add some flavor.
MAKE IT LOWER IN POTASSIUM: Swap out the avocado for a bell pepper. Using a bell pepper as your boat will lower this by 100 calories and 241mg potassium.
PER SERVING: Calories: 264; Protein: 8.7g; Carbohydrates: 14g; Fiber: 6g; Total Fat: 21g; Saturated Fat: 4g; Sodium: 225mg; Cholesterol: 187mg; Potassium: 553mg; Phosphorus: 147mg
Loaded Veggie Egg Cups with Toast
DIABETES-FRIENDLY • HEART-HEALTHY • MEDIUM-PROTEIN
SERVES 4 • PREP TIME: 15 minutes • COOK TIME: 25 minutes
This is a breakfast you can make ahead of time and store in the refrigerator or freezer for a grab-and-go morning option. Swap out the spices for any combination you enjoy. Try it with basil, dill, or parsley, or substitute with cayenne pepper and red pepper flakes for some spice.
1 tablespoon olive or avocado oil
½ cup shredded carrots
½ cup finely chopped yellow squash
½ cup finely chopped red or green bell pepper
½ cup finely chopped sweet onion
8 large eggs
1 tablespoon plain nonfat yogurt
1 teaspoon garlic powder
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
Avocado or olive oil cooking spray
4 slices whole-wheat bread
1. Preheat the oven to 350°F.
2. In a medium skillet, heat the oil over medium heat. Add the carrots, squash, bell pepper, and onion and sauté for 3 to 5 minutes, until just softened. Remove from the pan and set aside to cool.
3. In a large bowl, whisk the eggs, yogurt, garlic powder, turmeric, and black pepper together. Add the cooled vegetables and mix together.
4. Spray a 12-cup muffin tin with cooking spray. Scoop the egg mixture evenly into the muffin tins. Bake for 20 to 25 minutes, or until the eggs have set in the middle. Meanwhile, toast your bread to the desired doneness. Serve.
5. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
MAKE IT LOWER IN PHOSPHOROUS: Lower the phosphorus and cholesterol content by replacing 4 of the whole eggs with 6 egg whites or ¾ cup of liquid egg whites.
PER SERVING (3 EGG CUPS + 1 SLICE TOAST): Calories: 311; Protein: 18.5g; Carbohydrates: 24g; Fiber 4g; Total Fat: 16g; Saturated Fat: 4g; Sodium: 304mg; Cholesterol: 373mg; Potassium: 444mg; Phosphorus: 288mg
Plant-Powered Breakfast Wraps
DIABETES-FRIENDLY • HEART-HEALTHY • MEDIUM-PROTEIN
SERVES 4 • PREP TIME: 15 minutes • COOK TIME: 10 minutes
This is a great on-the-go breakfast wrap using chickpeas as the plant-powered protein source. You can even swap out the tortilla and have this as a breakfast bowl served over some brown rice or barley. Chickpeas are high in fiber, which is great for your gut health.
1 (15-ounce) can low-sodium or no-salt-added chickpeas
½ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
2 teaspoons olive or avocado oil
½ medium white onion, finely chopped
½ red bell pepper, finely chopped
2 garlic cloves, minced
1 tablespoon nutritional yeast
4 (10-inch) whole-grain tortillas
4 teaspoons Siete brand hot sauce
1. Drain and rinse the chickpeas under running water, reserving 1 tablespoon of the liquid from the can.
2. In a medium bowl, combine the chickpeas and reserved chickpea liquid. Use a fork to gently mash the beans. Mix in the turmeric and black pepper until combined.
3. In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, and garlic and sauté for 3 to 5 minutes until soft. Add the chickpea mixture and nutritional yeast and cook for 2 to 3 minutes, stirring occasionally until warm.
4. Meanwhile, warm the tortillas on a pan or in the oven for a few minutes. To assemble, divide the chickpea mixture into 4 equal portions and place on the tortillas. Top with hot sauce before wrapping.
5. These wraps can be stored in the freezer in an airtight container or freezer-safe resealable bag. When ready to eat again, heat in the oven at 350°F for 30 minutes.
PER SERVING (1 WRAP): Calories: 327; Protein: 12.8g; Carbohydrates: 50g; Fiber 12g; Total Fat: 9g; Saturated Fat 2g: Sodium: 473mg; Cholesterol: 0mg; Potassium: 257mg; Phosphorus: 100mg
Tofu Breakfast Muffins
DIABETES-FRIENDLY • HEART-HEALTHY • MEDIUM-PROTEIN
SERVES 4 • PREP TIME: 15 minutes • COOK TIME: 30 minutes
Research shows that plant protein sources result in less kidney damage than animal proteins. These can be eaten hot, cold, on their own, or between a whole-wheat English muffin.
Avocado or olive oil cooking spray
16 ounces firm tofu, drained and patted dry
1 tablespoon, plus 2 teaspoons avocado oil
½ teaspoon salt
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
2 tablespoons chickpea flour
8 ounces mushrooms, thinly sliced
1 medium red bell pepper, diced
2 tablespoons chopped shallot
MAKE IT SIMPLER: If you don’t have chickpea flour, you can substitute it with ¼ cup of all-purpose flour.
1. Preheat the oven to 350°F. Spray a muffin tin with cooking spray.
2. In a food processor, combine the tofu, 1 tablespoon of avocado oil, the salt, turmeric, garlic powder, onion powder, and cayenne and process until smooth. Add the chickpea flour and process again until combined.
3. In a medium skillet or sauté pan, heat the remaining 2 teaspoons of avocado oil over medium heat and add the mushrooms. Cook for 5 minutes, or until the mushrooms have released some liquid and are starting to brown.
4. Add the bell pepper and shallot and cook for 5 minutes, until softened. Remove from the heat and add the vegetables to the tofu mixture in the food processor or blender.
5. Pulse 1 to 2 times until just combined. Don’t overpulse! Divide the mixture evenly into a greased muffin pan and bake for about 20 minutes, or until the muffins have set completely in the middle.
6. Store in an airtight container in the refrigerator for up to 5 days.
PER SERVING (3 MUFFINS): Calories: 225; Protein: 16.1g; Carbohydrates: 16g; Fiber 3g; Total Fat: 12g; Saturated Fat: 2g; Sodium: 316mg; Cholesterol: 0mg; Potassium: 500mg; Phosphorus: 250mg
Turkey Sausage Breakfast Casserole
DIABETES-FRIENDLY • MEDIUM-PROTEIN
SERVES 9 • PREP TIME: 15 minutes • COOK TIME: 1 hour 15 minutes
Using turkey sausage instead of beef or pork in this recipe helps cut down on extra fat and grease. Make this meal for Sunday family brunches or as an easy make-ahead meal since it stores well in the fridge.
8 ounces lean turkey sausage
8 ounces full-fat cream cheese
1 cup nonfat milk
3 large eggs
3 large egg whites or ½ cup liquid egg whites
1 tablespoon yellow mustard
½ teaspoon dried onion flakes
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
Avocado or olive oil cooking spray
4 slices whole-wheat bread
MAKE IT HEART-HEALTHY: Use a low-fat or light cream cheese to lower the fat content.
1. Preheat the oven to 325°F.
2. In a medium skillet, crumble the sausage and cook over medium-high heat for 10 minutes, or until browned. Set aside.
3. Meanwhile, in a blender or food processor, combine the cream cheese, milk, eggs, egg whites, mustard, onion flakes, garlic powder, and pepper. Process until combined and smooth.
4. In a medium
bowl, combine the cooked turkey sausage with the egg mixture and stir until combined.
5. Grease a 9-by-9-inch casserole or baking dish with cooking spray. Line the bottom of the pan with the bread. Pour the sausage and egg mixture over the bread. Bake for 55 minutes, or until the sausage and egg mixture is set. Divide into 9 equal portions and serve warm.
6. Store leftovers in an airtight container or resealable storage bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.
PER SERVING (3-INCH SQUARE): Calories: 222; Protein: 12.3g; Carbohydrates: 12g; Fiber 1g; Fat: 14g; Saturated Fat: 6g; Sodium: 397mg; Cholesterol: 113mg; Potassium: 152mg; Phosphorus: 87mg
Jicama Cabbage Slaw
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Salads, Vegetables, and Sides
Crisp Cucumber Salad
Jicama Cabbage Slaw
Crunchy Couscous Salad
Tempeh Salad with Spicy Peanut Dressing
Marinated Mustard Green Beans
Cauliflower Mash
Sesame Asparagus Spears
Roasted Napa Cabbage
Rice Pilaf
Vegan Sweet Potato Chili "Cheese" Fries
Roasted Veggie Ginger Soup
Mushroom Soup
Crisp Cucumber Salad
DIABETES-FRIENDLY • HEART-HEALTHY • LOW-PROTEINONE POT • 5 INGREDIENTS OR FEWER
SERVES 8 • PREP TIME: 10 minutes, plus 10 minutes to chill
Cucumber salads are cool, crisp, and refreshing. They work well as a kidney-friendly snack or as a side dish to a meal. I love that they are customizable with different types of vinegars and seasonings. Try white or apple cider vinegar and use your favorite herbs and spices to give this recipe a new twist. You can also toast the sesame seeds for an extra depth of flavor and omit the salt if desired.
4 large cucumbers, peeled to leave alternating green stripes
½ cup rice vinegar