Renal Diet Cookbook for Beginners: 75 Simple Recipes to Help Manage Chronic Kidney Disease

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Renal Diet Cookbook for Beginners: 75 Simple Recipes to Help Manage Chronic Kidney Disease Page 10

by Edith Yang RD CSR CLT


  8. Serve 2 crab cakes with ½ cup of broccoli and 1 corn cob. Garnish with some lemon wedges and hot sauce.

  9. 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 SIMPLER: Use a food processor to chop your vegetables to cut down on prep time and manual labor.

  PER SERVING (2 CRAB CAKES + ½ CUP BROCCOLI + 1 CORN): Calories: 309; Protein: 20.7g; Carbohydrates: 44g; Fiber: 8g; Total Fat: 8g; Saturated Fat: 1g; Sodium: 166mg; Cholesterol: 101mg; Potassium: 698mg; Phosphorus: 216mg

  Zesty Tuna Salad Sandwiches with Carrot Sticks

  DIABETES-FRIENDLY • HEART-HEALTHY • HIGH-PROTEIN • ONE POT

  SERVES 4 • PREP TIME: 15 minutes

  This recipe uses more veggies and yogurt for added nutrients, probiotics, and fiber than a classic tuna salad. I like to use the brand Wild Planet for my tuna because they harvest sustainably and are environmentally conscious. Their products are also higher in nutritional value. You can find Wild Planet tuna at most local grocery stores.

  1 (5-ounce) can no-salt-added albacore tuna, drained and rinsed

  ½ cup plain nonfat yogurt

  ¼ cup chopped fresh parsley or cilantro

  1 celery stalk, diced

  1 mini cucumber, diced

  1 small radish, diced

  1 scallions, green part only, diced

  Juice of ½ lemon

  ¼ teaspoon freshly ground black pepper

  4 tablespoons Low-Sodium Dijon Mustard or store-bought (optional)

  8 Ezekiel 4:9 low-sodium sprouted whole-grain bread slices

  4 ounces carrot sticks

  1. In a large mixing bowl, combine the tuna, yogurt, parsley, celery, cucumber, radish, scallion, lemon juice, and pepper. Mix together until well combined.

  2. Toast the bread to your desired doneness and spread on 1 tablespoon of mustard onto one slice of toast. Evenly divide the tuna salad among 4 slices of toast and set the other slices of toast on top.

  3. Serve each sandwich with 1 ounce of carrot sticks.

  MAKE IT SIMPLER: Use a food processer to quickly and easily chop up all the veggies and herbs.

  MAKE IT LOWER IN PROTEIN: Lower the protein content in this recipe by using less tuna or making an open-faced sandwich with just one slice of toast. Using only one slice of toast will also lower the potassium content of this recipe.

  PER SERVING (1 SANDWICH): Calories: 320; Protein: 19.4g; Carbohydrates: 34g; Fiber: 8g; Total Fat: 14g; Saturated Fat: 2g; Sodium: 201mg; Cholesterol: 23mg; Potassium: 408mg; Phosphorus: 153mg

  Sheet Pan Teriyaki Salmon with Roasted Vegetables

  DIABETES-FRIENDLY • HEART-HEALTHY • MEDIUM-PROTEIN • ONE POT

  SERVES 2 • PREP TIME: 10 minutes, plus 2 hours to marinate • COOK TIME: 30 minutes

  Salmon is a great source of healthy fats, vitamin B12, and protein. The omega-3 fats in salmon are good for lowering inflammation and blood pressure. Wild-caught salmon contains more nutrients and fewer contaminants than farmed. Garnish with chopped parsley or cilatro, if desired.

  4 ounces wild-caught salmon fillets

  ½ cup Mango Teriyaki Sauce

  2 cups eggplant, cut into 1-inch pieces

  1 medium carrot, cut into ½-inch pieces

  1 medium turnip, cut into ½-inch pieces

  2 tablespoons sesame oil

  ½ teaspoon ground ginger

  ½ teaspoon garlic powder

  1. Put the salmon fillets in a gallon-size resealable bag and marinate in the mango teriyaki sauce for 2 hours.

  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread out the eggplant, carrot, and turnip on it. Drizzle with sesame oil and season with the ginger and garlic powder. Toss until everything is well coated.

  3. Roast for 15 to 20 minutes until slightly tender. Remove from the oven and flip the vegetables over. Add the marinated salmon to the same sheet and bake for an additional 10 minutes, until everything is cooked through.

  4. 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 PROTEIN, POTASSIUM, AND PHOSPHORUS: Decrease the size of the salmon filet by 1 or 2 ounces depending on your needs. Add more veggies, like colorful bell peppers or sugar snap peas, or use a plant-based protein instead.

  PER SERVING (½ OF RECIPE): Calories: 373; Protein: 19.7g; Carbohydrates: 25g; Fiber: 5g; Total Fat: 23g; Saturated Fat: 3g; Sodium: 156mg; Cholesterol: 50mg; Potassium: 815mg; Phosphorus: 230mg

  Chicken and Veggie Soba Noodles

  6

  Poultry and Meat Entrees

  Rotisserie Chicken Noodle Soup

  Chicken and Veggie Soba Noodles

  Jerk Chicken with Rice and Vegetables

  Sweet Soy Chicken Stir-Fry

  Turkey Flatbread Pizza

  Spicy Turkey Burgers

  Turkey Nuggets with Roasted Vegetables

  Turkey-Stuffed Bell Peppers

  Lemon-Rosemary Pork with Cauliflower Mash

  Baked Apple Pork Chops with Wild Rice and Green Beans

  Spiced Lamb Meatballs with Roasted Vegetables

  Sweet and Sour Beef Meatballs

  Taco-Seasoned Roast Beef Wraps

  Chili with Flatbread Crackers

  Beef Shish Kebabs with Grilled Corn

  While animal proteins can be a part of a healthy diet, it is recommended to limit intake of these foods. Many of these recipes can be made with plant proteins such as beans or tofu.

  Rotisserie Chicken Noodle Soup

  DIABETES-FRIENDLY • MEDIUM-PROTEIN • ONE POT

  SERVES 6 • PREP TIME: 10 minutes • COOK TIME: 30 minutes

  Chicken noodle soup is definitely one of my favorite comfort foods. This recipe uses a premade rotisserie chicken for easy cooking. You can also make your own chicken at home, which will definitely lower the sodium content of the recipe. You can have this as a meal as is or decrease the portion size to 6 to 8 ounces to have it as an appetizer with another meal.

  8 cups no-salt-added or low-sodium chicken broth

  1 cup chopped white onion

  9 ounces rotisserie chicken, deboned and shredded

  8 ounces elbow macaroni

  1 cup chopped celery

  1 cup chopped carrots

  ¼ teaspoon freshly ground black pepper

  1. In a large soup pot, bring the chicken broth and onion to a boil over high heat.

  2. Add the chicken, macaroni, celery, carrots, and pepper to the pot and bring back to a boil. Cook until the noodles are done, about 15 minutes.

  3. Serve immediately.

  4. Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze, I recommend portioning out in individual servings or placing in a large resealable bag and laying flat in freezer to save space. Freeze for up to 3 months.

  MAKE IT HEART-HEALTHY: Some rotisserie chicken may have high sodium content; rinse the meat under running water before placing it in the broth.

  MAKE IT LOWER IN PROTEIN: Use less chicken in the broth or swap out the noodles for a lower-protein one, such as those from Flavis (see Resources).

  PER SERVING (2 CUPS): Calories: 281; Protein: 19.6g; Carbohydrates: 35g; Fiber: 3g; Total Fat: 7g; Saturated Fat: 2g; Sodium: 209mg; Cholesterol: 44mg; Potassium: 227mg; Phosphorus: 19mg

  Chicken and Veggie Soba Noodles

  DIABETES-FRIENDLY • HEART-HEALTHY • HIGH-PROTEIN

  SERVES 4 • PREP TIME: 10 minutes • COOK TIME: 10 minutes

  Soba noodles are made from buckwheat flour, which is very nutritious. These noodles are high in soluble fiber, which is good for your digestive and cardiovascular health, and it can also help with blood sugar management. These noodles are extremely versatile and can be eaten cold or hot! (Make sure to purchase noodles that are lower in sodium.)

  6 ounces uncooked soba noodles

  2 cups no-salt-added or low-sodium chicken broth
/>   2 cups chopped green cabbage

  1 medium red bell pepper, julienned

  1 cup julienned carrots

  1 cup frozen shelled edamame, thawed

  1 (5-ounce) can Wild Planet no-salt-added chicken, drained and rinsed

  ½ cup Peanut Apple Sauce

  1 to 2 tablespoons water (optional)

  1. In a large pot, heat the soba noodles and broth over high heat. Add the cabbage, bell pepper, and carrots.

  2. Bring to a boil and cover the pot. Reduce the heat to low and simmer, stirring occasionally, for 5 to 7 minutes, until the noodles are cooked through and the vegetables are soft.

  3. Remove from the heat. Add the edamame, chicken, and peanut apple sauce and toss together until mixed and evenly coated. You may want to add water if the mixture is too thick.

  4. Store 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 PROTEIN: Leave out or cut the portion of chicken or edamame to reduce the protein content in the recipe and add more veggies instead.

  PER SERVING (1½ CUPS): Calories: 369; Protein: 25.6g; Carbohydrates: 44g; Fiber: 7g; Total Fat: 12g; Saturated Fat: 2g; Sodium: 233mg; Cholesterol: 6mg; Potassium: 295mg; Phosphorus: 33mg

  Jerk Chicken with Rice and Vegetables

  DIABETES-FRIENDLY • MEDIUM-PROTEIN

  SERVES 6 • PREP TIME: 15 minutes, plus 3 hours to chill • COOK TIME: 25 minutes

  Jerk chicken is a popular dish from Jamaica. This recipe is the perfect example to show how spices and seasonings can give so much flavor. This dish is fragrant with smoky and spicy flavors and packs so much punch that you don’t need to season the rice or vegetables.

  1 small red onion, chopped

  6 scallions, both white and green parts, chopped

  2 habanero chile peppers, seeded and chopped

  2 tablespoons white vinegar or lemon juice

  2 tablespoons brown sugar or honey

  1 tablespoon coconut aminos

  1 tablespoon avocado oil

  1 tablespoon minced fresh ginger

  2 garlic cloves, minced

  2 teaspoons chopped fresh thyme

  1 teaspoon ground allspice

  ½ teaspoon salt

  ½ teaspoon freshly ground black pepper

  ¼ teaspoon ground nutmeg

  ⅛ teaspoon ground cinnamon

  Avocado or olive oil cooking spray

  12 ounces boneless, skinless chicken thighs

  3 cups cooked brown rice

  3 cups frozen mixed vegetables

  1. In a food processor, combine the onion, scallions, habanero, vinegar, brown sugar, coconut aminos, oil, ginger, garlic, thyme, allspice, salt, black pepper, nutmeg, and cinnamon. Puree until smooth.

  2. Put the chicken in a large resealable bag and cover with the pureed sauce mixture.

  3. Seal the bag and refrigerate for at least 3 hours or overnight.

  4. Heat a grill to medium-high heat, spray with cooking spray, and add the marinated chicken thighs. Grill until the chicken is cooked through and reaches an internal temperature of 165°F.

  5. Meanwhile, prepare the brown rice and steam the frozen vegetables according to the package instructions.

  6. Remove from the grill and serve each thigh with ½ cup of brown rice and ½ cup of steamed vegetables.

  7. Store leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months.

  MAKE IT HEART-HEALTHY: Leave out the salt to lower the sodium content in this recipe. The nutrition content may vary depending on how much sauce you consume.

  PER SERVING (2 OUNCES CHICKEN THIGH + ½ CUP BROWN RICE + ½ CUP STEAMED VEGETABLES): Calories: 301; Protein: 15.1g; Carbohydrates: 45g; Fiber: 7g; Total Fat: 7g; Saturated Fat: 1g; Sodium: 260mg; Cholesterol: 46mg; Potassium: 337mg; Phosphorus: 163mg

  Sweet Soy Chicken Stir-Fry

  DIABETES-FRIENDLY • HEART-HEALTHY • MEDIUM-PROTEIN

  SERVES 2 • PREP TIME: 10 minutes • COOK TIME: 20 minutes

  This quick stir-fry recipe is easy to make ahead and stores well. You can double the recipe to save more for later or to have as a healthy freezer meal ready for you on days you don’t want to cook. You can adjust the brown rice portion depending on your carbohydrate needs, and be sure to purchase coconut aminos with no added sodium.

  ⅓ cup brown rice or 1 cup cooked brown rice

  1 tablespoon coconut aminos

  1 tablespoon red pepper flakes

  2 teaspoons honey

  2 teaspoons rice wine vinegar

  1 teaspoon cornstarch, dissolved in 2 teaspoons water

  2 garlic cloves, minced

  4 ounces boneless, skinless chicken breast, cut into ½-inch cubes

  1 tablespoon sesame oil, divided

  6 cups frozen stir-fry vegetable mix

  1. Cook the brown rice according to the package instructions and set aside.

  2. In a medium bowl, whisk the coconut aminos, red pepper flakes, honey, vinegar, cornstarch mixture, and garlic. Add the chicken and mix together until well coated.

  3. In a large wok or pan, heat ½ tablespoon of sesame oil over medium-high heat. Add the chicken and cook for 5 to 7 minutes, until browned and heated through.

  4. Add the remaining ½ tablespoon of sesame oil and the vegetable mix. Cook for 5 to 7 minutes, until warmed through but still firm. You can cook the vegetables for longer if you prefer them softer.

  5. Portion out ½ cup of brown rice and ½ of the chicken and veggie mixture. Serve immediately.

  6. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

  PER SERVING (½ CUP BROWN RICE + ½ OF VEGGIE AND CHICKEN MIX): Calories: 362; Protein: 18.8g; Carbohydrates: 54g; Fiber: 8g; Total Fat: 9g; Saturated Fat: 2g; Sodium: 267mg; Cholesterol: 44mg; Potassium: 291mg; Phosphorus: 217mg

  Turkey Flatbread Pizza

  DIABETES-FRIENDLY • HEART-HEALTHY • MEDIUM-PROTEIN

  SERVES 1 • PREP TIME: 5 minutes • COOK TIME: 15 minutes

  Lavash is a thin flatbread that has Middle Eastern roots. It is a delicious option in place of breads and other higher-sodium grain products. You can use it for sandwich wraps, pizza crusts, and quesadillas. I enjoy using Atoria’s Family Bakery lavash flatbread because they use simple ingredients and keep well in the refrigerator or freezer.

  1 package Atoria’s Family Bakery lavash flatbread

  1 tablespoon no-salt-added tomato paste

  1 teaspoon Italian Seasoning Blend

  1 ounce no-salt-added or low-sodium sliced turkey

  1 large mushroom, thinly sliced

  1 small zucchini, thinly sliced

  1 mini red bell pepper, thinly sliced

  ½ cup chopped fresh baby kale

  2 tablespoons grated low-sodium mozzarella cheese

  1. Preheat the oven to 350°F.

  2. Put the flatbread on a baking sheet or pizza pan. Spread with the tomato paste and sprinkle the Italian seasoning on top.

  3. Add the turkey, mushroom, zucchini, bell pepper, and kale. Top with the cheese and bake for about 15 minutes, until the cheese is melted and the veggies are softened and warm.

  4. Store leftovers in an airtight container in the refrigerator for up to 5 days.

  MAKE IT SIMPLER: If you are unable to find Atoria’s lavash flatbread in stores, you can check out their website and order it online. Alternatively, you can browse your local grocery store to find another flatbread, but be sure to compare food labels to make sure you find a product that fits your nutrition needs.

  PER SERVING (1 PIZZA): Calories: 239; Protein: 19.4g; Carbohydrates: 31g; Fiber: 7g; Total Fat: 4g; Saturated Fat: 2g; Sodium: 189mg; Cholesterol: 29mg; Potassium: 579mg; Phosphorus: 141mg

  Spicy Turkey Burgers

  DIABETES-FRIENDLY • HIGH-PROTEIN

  SERVES 5 • PREP TIME: 10 minutes • COOK TIME: 30 minutes

  Turkey burgers are a great
alternative to the typical beef burgers. They are lower in fat and just as delicious. This recipe is a bit on the spicy side, but you could use some basil or thyme instead of the red pepper flakes.

  Avocado or olive oil cooking spray

  12 ounces lean ground turkey

  1 cup shredded zucchini

  1 cup minced yellow onion

  ¼ cup panko bread crumbs

  1 large egg

  1 jalapeño pepper, seeded and minced

  1 teaspoon red pepper flakes

  ½ teaspoon freshly ground black pepper

  ½ teaspoon garlic powder

  2 medium poblano peppers, seeded and halved lengthwise

  5 teaspoons Low-Sodium Dijon Mustard or store-bought (optional)

  5 whole-wheat hamburger buns

  5 romaine lettuce leaves

  1. Preheat the oven to 400°F. Line a baking sheet with foil and spray lightly with cooking spray.

  2. In a large mixing bowl, combine the turkey, zucchini, onion, bread crumbs, egg, jalapeño, red pepper flakes, black pepper, and garlic powder. Mix until well combined.

  3. Divide the meat mixture into 4 equal parts and form into 4 burger patties. Put the patties and poblano peppers on the prepared baking sheet. Bake for 20 to 25 minutes, until the patties are no longer pink and are cooked through to an internal temperature of 165°F.

  4. Spread 1 teaspoon of mustard (if using) onto the bottom bun. Add 1 leaf of romaine, the turkey patty, and ½ a poblano pepper before placing the top bun. Serve immediately.

  5. Store leftover patties in an airtight container in the refrigerator for up to 5 days. Store between parchment paper in an airtight container in the freezer for up to 3 months.

  MAKE IT HEART-HEALTHY: Buy extra-lean (99 percent) ground turkey to lower the saturated fat content of this recipe. If you do use extra lean, add ½ tablespoon of olive oil to the recipe.

  PER SERVING (1 BURGER): Calories: 279; Protein: 24g; Carbohydrates: 23g; Fiber: 2g; Total Fat: 10g; Saturated Fat: 3g; Sodium: 222mg; Cholesterol: 108mg; Potassium: 500mg; Phosphorus: 249mg

 

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