Diet plays an important role in your life while on dialysis. In fact, following a renal-friendly diet can sometimes make the difference in how you feel.
We understand dietary restrictions can be challenging, so here are a few renal-friendly recipes for you to enjoy to help you stay on track.
Please note: images included alongside recipes are not representative of the exact product.
Summer Renal-Friendly Recipes
The summer months are filled with hot days and warm nights, encouraging many to enjoy a variety of outdoor activities. Whether you’re seeking a cooler or lighter food while sitting in the sun, or you crave something from the grill, here are a few of our favorite Summer renal-friendly recipes you can enjoy to stay on track without sacrificing the taste of summer.
Appetizers & Beverages
EASY SUMMER FRUIT DIP
1 (7 oz.) jar marshmallow cream ● 1 (8 oz.) pkg. low-fat cream cheese, softened
Blend marshmallow cream and cream cheese together thoroughly, using an electric mixer. Serve with kidney friendly fruits for dipping, such as grapes, strawberries and pineapple. Arrange fruit on a platter of lettuce leaves with dip in a bowl in the middle. Makes 15 servings.
Note: Serving size: 2 tablespoons. Calories-90 Carbohydrates-10g Protein-1g Fat-5g Sodium-55mg Potassium-19mg Phosphorus-17mg
½ c. orange sherbet ● 1 T. vegetable oil ● ½ c. orange soda ● 3 T. non-dairy whipped cream ● 1 T. sugar
Pour first 4 ingredients into a blender and blend. Pour into a glass and top with whipped cream.
Note: Serving size: Makes 1 serving. Calories-410 Carbohydrates-60g Protein-1g Fat-19g Sodium-50mg Potassium-71mg Phosphorus-26mg
GRILLED SHRIMP APPETIZER
2 T. lemon juice ● 1 T. lime juice ● 1 clove garlic, minced ● 2 tsp. dried parsley ● 2 tsp. water ● 1 T. fresh ginger, grated ● ¾ tsp. dried basil ● 20 large shrimp, cleaned and deveined ● 2½ T. unsalted butter, melted
Combine all ingredients, except butter in a bowl. Stir to coat shrimp. Cover and marinate in the refrigerator for at least 1 hour. Prepare grill. Arrange shrimp on grill, basting with melted butter. Cook about 2 minutes per side until just cooked through, basting occasionally with melted butter. Serve immediately.
Note: Serving size: 5 shrimp. Calories-106 Carbohydrates-1.75g Protein-9g Fat-7.5g Sodium-54mg Potassium-148mg Phosphorus-97mg
Soups & Salads
ASIAN VEGETABLE SALAD
2 c. iceberg lettuce ● ½ c. fresh cilantro ● ½ c. mung bean sprouts ● ½ c. chopped bell pepper ● ½ c. mandarin oranges
Tear lettuce into bite-sized pieces and cut cilantro from stems. Place in a bowl with remaining ingredients. Toss and divide into 4 servings. Use exact amounts to ensure potassium content is not too high.
Note: Serving size: 1 cup. Calories-31 Carbohydrates-7g Protein-1g Fat-0g Sodium-7mg Potassium-117mg Phosphorus-19mg
1 c. shredded cabbage ● 2 T. green peppers, chopped ● ¼ c. onion, chopped ● ¼ c. carrots, shredded ● ¼ c. mayonnaise ● 2 T. vinegar ● 1 T. sugar ● ½ tsp. pepper ● 1/8 tsp. dill weed (optional) ● ½ tsp. celery seed (optional)
Combine all vegetables together. In a small bowl, blend mayonnaise, vinegar, sugar and seasonings and pour over vegetables and mix. Makes 4 servings.
Note: Serving size: ½ cup. Calories-97 Carbohydrates-5g Protein-1g Fat-5g Sodium-121mg Potassium-141mg Phosphorus-30mg
SUMMER VEGETABLE SAUTE
2 T. margarine ● 2 c. zucchini, sliced ● ½ c. green pepper, diced ● 1 (10 oz.) pkg. frozen corn, thawed ● 2 T. chopped pimiento ● 1/8 tsp. garlic powder ● 1/8 tsp. pepper
Heat margarine in a large skillet. Add remaining ingredients and sauté until vegetables are tender, about 15 minutes. Makes 6 servings.
Note: Serving size: ½ cup. Calories-81 Carbohydrates-9g Protein-2g Fat-4g Sodium-38mg Potassium-175mg Phosphorus-38mg
3 oz. unsalted butter ● 4-4 oz. cod fillets ● ¼ c. flour ● 1 lemon squeezed ● 2 T. parsley ● 1 tsp. paprika ● 1 clove garlic, minced
Dry fish on a kitchen paper towel and dip in flour, shaking off excess. Coat in 1½ T. butter that has been melted. Place on a preheated grill on medium heat. Cook for 10-12 minutes turning halfway through the cooking time. In a small sauce pan melt the remaining butter and add parsley, paprika and garlic. Pour over the fish and serve.
Note: Serving size: 1 (4 oz) fillet. Calories 248 Carbohydrate-7g Protein-18g Fat-16g Sodium-64mg Potassium-360mg Fat-247mg
GRILLED MARINATED BEEF STEAK
1½ lb. chuck steak ● 1 can (12 oz.) beer ● ½ c. sliced green onion ● ¼ c. chopped green pepper ● 2 T. vinegar ● 1 T. teriyaki sauce ● 2 T. sugar ● 2 gloves garlic, minced ● ¼ tsp. pepper
Place steak in a large shallow dish. Combine remaining ingredients and pour over steak. Marinate 6-8 hours in the refrigerator, turning at least once to let flavors penetrate. Drain the marinade from the steak; reserve. Broil steak over medium coals for 15-20 minutes to desired doneness, brushing occasionally with reserved marinade.
Note: Serving size: 3 ounces. Calories-244 Carbohydrates-1g Protein-19g Fat-18g Sodium-202mg Potassium-316mg Phosphorus-239mg
BLUEBERRY DREAM MUFFINS
2 c. all-purpose flour ● 2 tsp. baking powder ● ½ c. sugar ● 1 lg. egg, lightly beaten ● 1 c. Rice Dream® rice beverage, original (unenriched) ● ¼ c. vegetable oil ● 1 T. lemon zest ● 1 c. frozen blueberries
Preheat oven to 375°F. Combine flour, baking powder and sugar in mixing bowl. In a separate bowl, combine egg, Rice Dream®, vegetable oil and lemon zest. Pour liquid ingredients into flour mixture. Mix ingredients lightly until moistened: do not over mix. Gently fold blueberries into batter. Lightly spray 12 muffin tins with non-stick cooking spray. Spoon batter into muffin tins. Bake for 25 minutes or until toothpick comes out clean.
Note: Serving size: 1 muffin. Calories-171 Carbohydrates-28g Protein-3g Fat-5g Sodium-95mg Potassium-39mg Phosphorus-53mg
STRAWBERRY ICE CREAM
1 (10 oz.) pkg. frozen sweetened strawberries ● 1 T. lemon juice ● 1 c. crushed ice ● ¾ c. non-dairy coffee creamer ● ½ c. sugar ● Few drops red food coloring
Thaw strawberries just until they break into chunks. Place all ingredients in a blender. Blend until smooth and sugar is dissolved. Pour into a covered dish. Freeze until firm. Makes 6 servings.
Note: Serving size: ½ cup. Calories-144 Carbohydrates-28g Protein-1g Fat-3g Sodium-25mg Potassium-108mg Phosphorus-25mg
8 peach halves, canned in extra light syrup, drained ● ½ c. packed brown sugar ● ¼ c. white sugar ● 1/3 c. all purpose flour ● 2 T. margarine ● 1 unbaked pie crust shell ● 8 T. non-dairy whipped topping
Preheat oven to 450°F. Place pie crust shell in a pie pan. Arrange peach halves with cut side down. In a bowl, combine sugars and flour. Cut margarine into sugar and flour mixture. Sprinkle mixture over peaches. Bake at 450°F for 10 minutes. Reduce heat to 350°F. Cover pan with aluminum foil and bake 35-40 minutes. Cool. Cut into 8 pieces and serve with whipped topping. Makes 8 servings.
Note: Serving size: 1⁄8 pie. Calories-321 Carbohydrates-45g Protein-2g Fat-12g Sodium-145mg Potassium-168mg Phosphorus-33mg