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Todays Kidney Diet Fresh Spring Recipes
Todays Kidney Diet Fresh Spring Recipes
Todays Kidney Diet Fresh Spring Recipes
Kidney Diet
Fresh Spring Recipes
Today's Kidney Diet
Dear Reader,
Freshen up your eating plan with Todays Kidney Diet: Fresh Spring
Recipes. Cucumber-Lemon Flavored Water, Green Pesto Pasta, and
Strawberry and Goat Cheese Spring Salad are among the included Manage Your Diet
recipes that will give your taste buds something to look forward to with DaVitas Online
this season.
Diet Tools
DaVita DietHelper
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Use this cookbook to create low-sodium, low-potassium,
low-phosphorus meals that incorporate colorful ingredients from Easily make shopping lists, plan
spring gardens, farmers markets and your favorite produce stand. menus and track your daily
And uncover high-quality protein dishes such as Citrus Salmon, nutrition goals by visiting
Fresh Tofu Spring Rolls and Lemon Yogurt Parfait that can be easily DaVita.com/MealPlanning.
portion-adjusted for your individualized needs.
Recipes
Youll also find spring-cleaning tips for your kitchen, in-season Get access to 900+ kidney-
produce picks and picnic-recipe favorites. Plus, our Todays Kidney friendly recipes by going to
Diet: Quick Reference Guide* (see insert in back) will help you DaVita.com/GetRecipes.
choose the right foods for your stage of chronic kidney disease.
Cookbook Collection
We hope you
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* K
idney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment
modality if on dialysis, body size, nutritional status, blood test results and other factors. Consult your dietitian or
physician for the specific diet that is right for you.
2016 DaVita HealthCare Partners Inc. 10531 Fresh Spring Recipes
BRE AKFA ST
Spaghetti-Basil
Frittata
Recipe created by DaVita dietitian Donna from California.
Ingredients
1/3 cup green onion 4 large eggs
2 tablespoons fresh basil 2 large egg whites
2 teaspoons olive oil 1/4 teaspoon black pepper
2-1/2 cups whole-wheat 2 ounces shredded
spaghetti, cooked mozzarella cheese
1/3 cup low-fat milk
Preparation
1. Chop the green onion and 3. Whisk the milk, eggs, egg
basil; set aside. whites and black pepper
2. Coat a medium non-stick together in a bowl. Gently
skillet with 2 teaspoons of pour the mixture over the
olive oil. Spread the cooked pasta. Sprinkle the top of the
spaghetti noodles evenly in the frittata with cheese, green
skillet and cook over medium onions and basil. Cover and
heat for 2 minutes. cook it for approximately 8
minutes until set.
4. Cut the frittata into 4 wedges
and serve.
Fresh Tofu
Spring Rolls
Recipe submitted by DaVita dietitian Christina from California.
Ingredients
12 Romaine lettuce leaves 1/2 tablespoon granulated garlic
2 medium carrots 1/4 teaspoon sea salt
1/2 medium red onion 1/2 teaspoon black pepper
16 ounces firm tofu 1 tablespoon olive oil
1/2 tablespoon ground cumin 12 rice wrappers for spring rolls
Preparation
1. Wash and dry the lettuce, then 6. Pour the hot water into a large,
cut each leaf in half lengthwise. shallow bowl. Dip a rice wrapper
Cut the carrots julienne-style in hot water. Once its slightly
and slice the onion. Set aside. soft, place the wrapper on a
2. Boil 6 cups of water and large plate and place 2 halves
set aside to soak the rice of the lettuce in the center of
wrappers later. the wrapper. Sprinkle 2 to 3
tablespoons of carrot and 1 to
3. Drain and pat dry the tofu. 2 tablespoons of sliced onion
Slice it into 12 pieces, each on top of the lettuce. Place one
about 4" long. cooled tofu strip on top of
4. Spread the tofu on a plate the vegetables.
and season it evenly with 7. Fold the sides in, and then fold the
cumin, garlic, sea salt and bottom up and roll tightly. Repeat
black pepper. with the rest of the rice wrappers,
5. Heat a non-stick pan with vegetables and tofu strips.
olive oil. Place the tofu strips in 8. Refrigerate and serve cold
the pan, seasoned side down. with your favorite low-sodium
Season the other side and dressing or see the Easy Honey
fry until the bottom is lightly Mustard Balsamic Vinaigrette
browned, about 1 to 2 minutes. recipe on p.8.
Flip and fry until the second side
is lightly browned. Place the tofu
on a plate to cool.
Portions: 2 S
erving size: 1 sandwich
Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 502, Protein: 11 g, Carbohydrates: 65 g,
Fat: 22 g, Cholesterol: 0 mg, Sodium: 665 mg, Potassium: 528 mg,
Phosphorus: 260 mg, Calcium: 112 mg, Fiber: 9.5 g Food choices: 1/2 meat,
4 starch, 1 low-potassium vegetable, 3 fat Carbohydrate choices: 4
Ingredients
2 medium red bell peppers 4 slices Daiya provolone-style
2 whole-grain sandwich rolls vegan cheese
or ciabatta rolls 8 fresh basil leaves
1 tablespoon olive oil
Preparation
1. Rinse and dry the red peppers. 5. Place a slice of the cheese on
Light two burners on the stove the inside of each roll and place
and adjust to medium heat. them in a toaster oven. Toast
Using tongs, place a pepper until the cheese starts to melt.
on each burner. When the Remove the rolls from the oven
side starts to blacken, turn the and set aside.
peppers. Keep cooking and 6. Take the red peppers out of the
turning for 5 to 7 minutes bag, and remove the outer
until all sides of the peppers charred skin and discard.
are blackened.
7. Cut off the pepper stems; cut
2. Place the peppers in a paper the peppers open to remove
bag and close; leave for 5 to the seeds. Absorb any excess
8 minutes. water with a paper towel. Cut
3. Cut each sandwich roll in half. each pepper in half.
4. Pour the olive oil into a small 8. Take 2 roll halves and place 2
bowl. Dip a pastry brush into peppers on each one. Add 4
the oil to brush the inside of fresh basil leaves and top it off
each roll. with the remaining roll halves.
Citrus Salmon
Recipe submitted by DaVita dietitian Jennifer L. from Wisconsin.
Ingredients
2 garlic cloves 2 dashes cayenne pepper
1-1/2 tablespoons lemon juice 1 teaspoon dried basil
2 tablespoons olive oil 1 teaspoon dried dill
1 tablespoon butter 1 tablespoon capers
1 tablespoon Dijon mustard 24 ounces salmon filet
Preparation
1. Crush the garlic. (Salmon can be baked in the
2. In a small saucepan, combine oven at 350 Fahrenheit for
all the ingredients except 10 to 15 minutes instead of on
the salmon. Heat to a boil, the grill, if desired.)
and then reduce the 4. Cover the grill and cook for
temperature to low and 12 minutes or until salmon is
cook for 5 more minutes. cooked. (Do not flip salmon.)
3. Meanwhile, preheat grill. Place Cut the salmon into 6 servings.
the salmon, skin side down,
on a sheet of foil slightly larger
than the fish. Fold up the edges
so the sauce stays with the
salmon on the grill. Place the
foil and fish on the grill. Top
the salmon with the sauce
prepared above.
Easy Honey
Mustard Balsamic
Vinaigrette
Recipe created by DaVita dietitian Wai Yin from South Carolina.
Ingredients
1/2 cup balsamic vinegar 1 tablespoon stone
1/3 cup olive oil ground mustard
2 tablespoons honey 1/4 teaspoon black pepper
Preparation
1. Put all the ingredients in a jar.
Cover and shake vigorously,
then serve immediately.
2. If the dressing is prepared
ahead of time, shake well
before serving.
3. Store the leftover dressing
in the refrigerator for up to
one week.
Strawberry and
Goat Cheese
Spring Salad
Recipe submitted by DaVita dietitian Michele from New Jersey.
Ingredients
5 cups mixed baby 3 tablespoons extra virgin
lettuce/baby greens olive oil
1 pint fresh strawberries 1/4 teaspoon ground
8 ounces soft goat cheese black pepper
2 tablespoons balsamic vinegar
Preparation
1. Wash and dry the lettuce; 4. Place the lettuce into a large
remove the stems of the bowl. Add the dressing and mix
strawberries and slice them in to coat.
half; and cut the goat cheese 5. Divide the lettuce onto four
into 8 even pieces. plates. Slice the remaining
2. In a small bowl, mix the strawberries and add them to
balsamic vinegar and olive oil each plate of salad. Top with
together with a whisk. 2 of the goat cheese slices on
3. Mash half the strawberries each plate.
together with a potato masher 6. Add ground black pepper
or fork, and add them to to taste.
the bowl. The mixture will
be chunky. Set the dressing
mixture aside.
Herbed-Rubbed
Pork Tenderloin
Recipe submitted by DaVita dietitian Heather from Georgia.
Ingredients
2 garlic cloves 2 teaspoons black pepper
1 teaspoon dried rosemary 2 tablespoons Dijon mustard
1 teaspoon dried thyme 2 pork tenderloins,
1 teaspoon dried basil 12 ounces each
1 teaspoon dried parsley 1-1/2 tablespoons vegetable oil
Preparation
1. Mince the garlic cloves. Combine 5. Bake the tenderloins for
the spices in a small bowl. Add 20 minutes or until a meat
the mustard and garlic, and thermometer registers 160
mix well. Fahrenheit (medium) to 170
2. Rub the herb mixture over the Fahrenheit (well done).
pork tenderloins evenly. Cover 6. Allow the tenderloins to rest for
the tenderloins and let them 10 to 15 minutes before carving
rest in the refrigerator for at to allow the juices to distribute
least two hours. throughout the meat.
3. Preheat the oven to
400 Fahrenheit.
4. Heat the oil in a large skillet over
medium-high heat. Place the
tenderloins in the oil and brown
on all sides. Remove them from
the skillet and place them in a
baking dish with plenty of space
so they arent touching.
Roasted Rosemary
Chicken and
Vegetables
Recipe submitted by DaVita dietitian Sarah from California.
Ingredients
2 medium zucchini 1 tablespoon olive oil
1 medium carrot 1 teaspoon black pepper
1/2 bell pepper 4 chicken breasts, bone-in
1/2 large red onion 1 tablespoon dried rosemary
8 garlic cloves
Preparation
1. Preheat the oven to 4. While the vegetables are
375 Fahrenheit. roasting, lift up the skin from
2. Slice the zucchini 1/2" thick; the chicken breasts and rub
slice the carrot and bell pepper the flesh with black pepper and
1/4" thick; cut the onion into rosemary. Replace the skin,
1/2" wedges; and crush the and then season the chicken
garlic cloves. with additional pepper and
rosemary, as desired.
3. Combine the zucchini, carrot,
bell pepper, onion, garlic and 5. Remove the roasting pan
oil in a 13" x 9" roasting pan. from the oven, and place the
Season the mixture with 1/2 chicken, skin sides up, on top
teaspoon black pepper and of the vegetables. Return to
toss to coat. Roast until the the oven and continue roasting
vegetables are heated through, until the chicken is cooked
about 10 minutes. through and the vegetables
are tender, about 35 minutes.
The chicken is done when the
internal temperature reaches
165 Fahrenheit and the juices
run clear.
Ingredients
6 ounces whole-wheat 2 tablespoons shredded
spaghetti, uncooked Parmesan cheese
2 cups fresh basil leaves 1/4 cup extra-virgin olive oil
4 garlic cloves 1/4 teaspoon black pepper
Preparation
1. Bring water to a boil and cook 3. Add pepper to taste.
the pasta as directed, without 4. Pour the pesto sauce onto the
salt. Drain. pasta and toss to coat evenly
2. Place the basil leaves, garlic before serving.
and Parmesan cheese in a food
processor, and pulse to chop.
Gradually stream olive oil into
the basil mixture and continue
to pulse the mixture, scraping
the sides of the processor
as needed.
Ingredients
1 garlic clove 1/4 cup red wine
2 pounds fresh asparagus vinaigrette dressing
1 tablespoon olive oil 1/2 teaspoon black pepper
Preparation
1. Mince the garlic; cut the 4. Add the red wine vinaigrette
asparagus into 2" pieces. dressing and pepper.
2. Heat the oil in a skillet, add the 5. Stir and heat for an
garlic and saut for 1 minute. additional minute.
3. Add the asparagus pieces; 6. Remove from the heat
Get No-Cost Kidney Care Education
stir to mix. and serve.
Note: Check with your dietitian to be sure this recipe is acceptable for your indi-
vidual diet. Greek yogurt is a significant source of protein, potassium, phosphorus
and calcium. This recipe provides an easy way to increase protein intake but portion
must be limited to keep other nutrients of concern within an acceptable amount.
Cucumber-Lemon
Flavored Water
Recipe submitted by DaVita dietitian Kara from Arizona.
Ingredients
1 medium cucumber 1/4 cup fresh mint leaves
1 lemon 10 cups water
1/4 cup fresh basil leaves
Preparation
1. Thinly slice the cucumber 3. Add the cucumber, lemon,
and lemon. basil and mint to a pitcher,
2. Finely chop the basil and and then add the water.
mint leaves. 4. Refrigerate overnight to allow
all the flavors to infuse the
water before serving.
Spring Means Strawberries
Strawberries begin to come into season during the spring
months. And they just happen to be among the top
healthy foods for people with kidney disease. Heres why:
Strawberry Bread
Recipe submitted by DaVita dietitian Gaye from Tennessee.
Ingredients
2-1/2 cups fresh strawberries 1 teaspoon baking soda
or 14 ounces no-sugar-added 1/4 teaspoon ground cinnamon
frozen strawberries
3/4 teaspoon salt
3 cups all-purpose white flour
4 large eggs
2 cups granulated sugar
1 cup canola oil
Preparation
1. Preheat the oven to 6. Pour the batter into two
350 Fahrenheit. ungreased 9" x 5" loaf pans.
2. Finely chop the strawberries. Bake for 50 to 60 minutes.
3. Mix the dry ingredients 7. Cool for 15 minutes, then use a
together in a large knife to loosen the sides of the
mixing bowl. bread from the loaf pans and
remove gently. Finish cooling
4. Make a well in the center of on a rack.
the dry ingredients and pour in
the liquid mixture. 8. Serve or wrap the bread
in plastic wrap or foil to
5. Use a large spoon and mix keep it fresh. Loaves can be
until well blended; do not refrigerated or frozen.
over mix.
Berries Napoleon
Recipe submitted by DaVita dietitian Marie from Colorado.
Ingredients
12 wonton wrappers 1/2 cup raspberries
2 tablespoons granulated sugar 1/2 cup blueberries
1 cup fat-free dairy 1 tablespoon powdered sugar
whipped topping
Preparation
1. Preheat the oven to 6. Place 6 wonton wrappers on a
400 Fahrenheit. serving tray.
2. Spray the cooking spray on 7. Top each wrapper with 2
a baking sheet that will fit 12 tablespoons of whipped
wonton wrappers. topping, 1 tablespoon of
3. Spread out the wonton raspberries and 1 tablespoon of
wrappers, and spray them with blueberries.
cooking spray. 8. Top the berries with a second
4. Sprinkle the granulated sugar wonton wrapper.
on the wonton wrappers. 9. Sprinkle the tops with
5. Bake the wontons for 5 minutes powdered sugar. Garnish
or until golden brown; remove them with a dollop of whipped
from the baking sheet. topping, fruit and a mint leaf, if
desired. Serve immediately.
Lemon Yogurt
Parfait
Recipe submitted by DaVita dietitian Iris from Florida.
Ingredients
16 ounces vanilla Greek yogurt* 1/2 teaspoon lemon zest
1 teaspoon vanilla extract 3/4 cup fat-free dairy
4 teaspoons lemon juice whipped topping
1 cup fresh raspberries
Preparation
1. Mix the Greek yogurt, vanilla 3. When ready to serve, top
extract, lemon juice and lemon the parfait with 1 tablespoon
zest together until smooth. of whipped topping and
Fold in 1/2 cup of the remaining raspberries.
whipped topping.
2. Divide half of the mixture
into 4 portions in parfait
glasses. Top each with 2
tablespoons of raspberries.
Top each with the remaining
yogurt mixture. Chill.
*Note: Check with your dietitian to be sure this recipe is acceptable for your individual diet. Greek yogurt is a
significant source of protein, potassium, phosphorus and calcium.
1. Check expiration dates and throw away 5. Swap unhealthy fats, such as shortening, for
anything that has expired. healthy fats, such as olive oil.
2. Donate anything thats still safe for those not 6. Remove any store-bought sauces and gravies
following a kidney diet and isnt expired to your with ingredients you dont recognize.
local food bank. Find one near you by visiting 7. Get rid of canned soups, many of which have
FeedingAmerica.org. more than 800 mg sodium per serving, and
3. Replace high-sodium versions of foods, such as learn how to make fresh soup instead by visiting
broths, condiments and dressings, with lower- DaVita.com/GetRecipes.
sodium ones.
4. Fill up your produce bowl with seasonal fruits
and veggies (see p.14 for ideas).