Today's Kidney Diet - DaVita

Today's Kidney Diet

Springtime Favorites

Manage Your Diet with DaVita’s Online Diet ToolsDaVita Diet HelperTM

Easily make shopping lists, plan menus and track your daily nutrition goals by visiting DaVita.com/MealPlanning. RecipesGet access to 1,000+ kidney-friendly recipes by going to DaVita.com/GetRecipes. Cookbook CollectionDownload all the cookbooks in the Today’s Kidney Diet series for free at DaVita.com/Cookbook.

* Consult your dietitian or physician for the specific diet that is right for you. Kidney 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. This cookbook is for informational purposes only and is not intended to be a substitute for medical advice. © 2017 DaVita Inc. 12907 Springtime Favorites

Dear Reader, As the snow melts and flowers bloom, fresh produce comes along too. The vivid colors of the food—the greens of peas and asparagus, the reds of rhubarb and radishes, and the whites of garlic and onions—all make for beautiful and delicious seasonal spring recipes.

Our latest addition to the Today’s Kidney Diet cookbook collection, Springtime Favorites, highlights spring’s brightest flavors through recipes such as Red Wine Vinaigrette Asparagus, Lemony-Garlic Chicken with Quinoa and Orzo and Strawberry Bread.

The in-season recipes featured in this cookbook were created with the kidney diet in mind, meaning each recipe contains lower levels of sodium, potassium and phosphorus, as well as high-quality protein to give you the nutrition you need to help you feel your best.

Inside this cookbook you’ll also learn about low-potassium spring fruits and vegetables, herbs to start potting now and ways to spring clean your kitchen. Plus, our Today’s Kidney Diet: Quick Reference Guide* (see insert in back) will help you choose the best foods for your stage of chronic kidney disease (CKD). We hope you enjoy the spring recipes and tips found in the following pages.

Happy cooking!

The DaVita Kidney Care Team

Today's Kidney Diet

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German Pancakes

B R E A K F A S T

Portions: 10 Serving size: 2 pancakes

Recipe created by the DaVita dietitian team.

Ingredients

1. In a medium bowl, combine flour and sugar. Add the eggs and blend well with a whisk.2. Add the milk and vanilla extract. Beat until smooth.3. Pour 3 tablespoons of the batter into a heated 8" or 10" nonstick skillet, sprayed with nonstick cooking spray. Tilt the pan quickly to spread the batter. Cook until the pancake is brown on underside (about 45 seconds; edges will begin to dry). Flip the pancake and brown the other side. Continue until all the batter is used.

4. Fold or roll thin pancakes and serve with fruit spread, jam or syrup. If desired, add 1 to 2 tablespoons of ricotta or cream cheese for a filling.

• 2/3 cup all-purpose flour• 2 tablespoons sugar• 4 large eggs

• 1 cup 1% low-fat milk• 1/4 teaspoon vanilla extract

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 74, Protein: 4 g, Carbohydrates: 10 g, Fat: 2 g, Cholesterol: 76 mg, Sodium: 39 mg, Potassium: 73 mg, Phosphorus: 72 mg, Calcium: 43 mg, Fiber: 0.2 g Food choices: 1/2 protein, 1/2 starch Carbohydrate choices: 1/2

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today. 3

Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.


Fresh Tofu Spring Rolls Portions: 6 Serving size: 2 spring rolls

Recipe submitted by DaVita dietitian Christina from California.

1. Wash and dry the lettuce, then cut each leaf in half lengthwise. Cut the carrots julienne-style and slice the onion. Set aside.2. Boil 6 cups of water and

set aside to soak the rice wrappers later.

3. Drain and pat dry the tofu. Slice it into 12 pieces, each about 4" long.

4. Spread the tofu on a plate and season it evenly with cumin, garlic, sea salt and black pepper.

5. Heat a non-stick pan with olive oil. Place the tofu strips in the pan, seasoned side down. Season the other side and fry until the bottom is lightly browned, about 1 to 2 minutes. Flip and fry until the second side is lightly browned. Place the tofu on a plate to cool.

6. Pour the hot water into a large, shallow bowl. Dip a rice wrapper in hot water. Once it’s slightly soft, place the wrapper on a large plate and place 2 halves of the lettuce in the center of the wrapper. Sprinkle 2 to 3 tablespoons of carrot and 1 to 2 tablespoons of sliced onion on top of the lettuce. Place one cooled tofu strip on top of the vegetables.

7. Fold the sides in, and then fold the bottom up and roll tightly. Repeat with the rest of the rice wrappers, vegetables and tofu strips.

8. Refrigerate and serve cold with your favorite low-sodium dressing or see the Easy Honey Mustard Balsamic Vinaigrette recipe on p.8.

Preparation

• 12 Romaine lettuce leaves• 2 medium carrots• 1/2 medium red onion• 16 ounces firm tofu• 1/2 tablespoon ground cumin

• 1/2 tablespoon granulated garlic• 1/4 teaspoon sea salt• 1/2 teaspoon black pepper• 1 tablespoon olive oil• 12 rice wrappers for spring rolls

Ingredients

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 156, Protein: 8 g, Carbohydrates: 20 g, Fat: 5 g, Cholesterol: 0 mg, Sodium: 161 mg, Potassium: 302 mg, Phosphorus: 93 mg, Calcium: 46 mg, Fiber: 1.3 g Food choices: 1 meat, 1 starch, 1 medium-potassium vegetable Carbohydrate choices: 1

A P P E T I Z E R

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today.




L U N C H

Portions: 4 Serving size: 3-1/2 ounce burger

Recipe submitted by DaVita dietitian Helen from Colorado.

Ingredients• 5 salt-free soda crackers• 3 tablespoons rice milk• 1 large egg

• 1 teaspoon salt-free herb seasoning blend• 1 pound ground beef, 85% lean

1. Crush the soda crackers then combine them with the milk in a bowl. Let stand until crackers are soft.2. Beat the egg and stir into cracker mixture. Add the herb blend; mix well, breaking up the crackers if necessary. Add the ground beef and mix well.

3. Pat the ground beef mixture into 4 equal-size patties. 4. Grill over medium heat until the internal temperature is at least 160° F.5. Serve on a bun with desired toppings, or serve patty with a vegetable and starch of choice.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 242, Protein: 22 g, Carbohydrates: 7 g, Fat: 14 g, Cholesterol: 116 mg, Sodium: 92 mg, Potassium: 328 mg, Phosphorus: 188 mg, Calcium: 31 mg, Fiber: 0.2 g Food choices: 3 meat, 1/2 starch Carbohydrate choices: 1/2

Brewery Burger


Build Your Own Spring SaladMixing and matching spring’s best produce is a great way to create new and delicious salad combinations. Choose from the options below, place them in a bowl, add your favorite dressing and toss!

Greens: Arugula, mixed greens, spinach, watercressVeggies: Asparagus, carrots, cucumbers, fennel bulbs, morel mushrooms, sweet onions, green peasFruits: Rhubarb, strawberries, blueberries (late-May)Add-ins: Edible flowers, garlic, herbs, lemon



Portions: 4 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Christine from New Jersey.

Preparation1. Wash and dice the cucumber; chop the fresh mint. Place the cucumber and mint in a bowl.2. Add the olive oil, pepper and garlic powder. Mix well.

3. Refrigerate to chill. If desired, add a splash of vinegar before serving.

Ingredients• 1 English cucumber• 2 tablespoons fresh mint or 1 tablespoon dried mint• 2 teaspoons extra virgin olive oil

• 1/4 teaspoon black pepper• 1/4 teaspoon garlic powder

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 36, Protein: 1 g, Carbohydrates: 3 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 3 mg, Potassium: 122 mg, Phosphorus: 20 mg, Calcium: 18 mg, Fiber: 0.5 g Food choices: 1 low-potassium vegetable Carbohydrate choices: 0

Cucumber Mint Salad

L U N C H

7


8 Fresh Spring HerbsSpring is the perfect time to start growing your own herbs. Not only are herbs inexpensive, nutritious, and easy to grow and care for, but also a fun way to welcome the warmer days. If you live in an area where spring comes late, start growing your herbs indoors and move them outside once it warms up. Here are eight amazing herbs to start potting today:

1. Basil2. Chives3. Cilantro

4. Dill5. Mint6. Oregano

7. Parsley8. Thyme


Easy Honey Mustard Balsamic VinaigrettePortions: 8 Serving size: 2 tablespoons

Recipe created by DaVita dietitian Wai Yin from South Carolina.

Ingredients• 1/2 cup balsamic vinegar• 1/3 cup olive oil• 2 tablespoons honey

• 1 tablespoon stone ground mustard• 1/4 teaspoon black pepper

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.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 110, Protein: 0 g, Carbohydrates: 7 g, Fat: 9 g, Cholesterol: 0 mg, Sodium: 12 mg, Potassium: 22 mg, Phosphorus: 4 mg, Calcium: 5 mg, Fiber: 0 g Food choices: 2 fat, 1/2 high-calorie Carbohydrate choices: 1/2

L U N C H


Read Kidney Diet TipsLearn more about nutrition and the kidney diet from DaVita dietitians on the Kidney Diet Tips blog.Visit DaVita.com/DietTips.



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Ingredients• 5 cups mixed baby lettuce/baby greens• 1 pint fresh strawberries• 8 ounces soft goat cheese• 2 tablespoons balsamic vinegar

• 3 tablespoons extra virgin olive oil• 1/4 teaspoon ground black pepper

1. Wash and dry the lettuce; remove the stems of the strawberries and slice them in half; cut the goat cheese into 8 even pieces.2. In a small bowl, mix the

balsamic vinegar and olive oil together with a whisk.

3. Mash half the strawberries together with a potato masher or fork, and add them to the bowl. The mixture will be chunky. Set the dressing mixture aside.

4. Place the lettuce into a large bowl. Add the dressing and mix to coat.

5. Divide the lettuce onto four plates. Slice the remaining strawberries and add them to each plate of salad. Top with 2 of the goat cheese slices on each plate.

6. Add ground black pepper to taste.

Preparation

Recipe submitted by DaVita dietitian Michele from New Jersey.

Portions: 4 Serving size: 1-3/4 cups

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 300, Protein: 13 g, Carbohydrates: 11 g, Fat: 23 g, Cholesterol: 26 mg, Sodium: 289 mg, Potassium: 404 mg, Phosphorus: 195 mg, Calcium: 148 mg, Fiber: 3 g Food choices: 1-1/2 meat, 1 low-potassium vegetable, 1/2 low-potassium fruit, 3 fat Carbohydrate choices: 1

Strawberry and Goat Cheese Spring Salad

L U N C H

9



Herbed-Rubbed Pork TenderloinPortions: 7 Serving size: 3 ounces

Recipe submitted by DaVita dietitian Heather from Georgia.

Ingredients• 2 garlic cloves• 1 teaspoon dried rosemary• 1 teaspoon dried thyme• 1 teaspoon dried basil• 1 teaspoon dried parsley

• 2 teaspoons black pepper• 2 tablespoons Dijon mustard• 2 pork tenderloins, 12 ounces each• 1-1/2 tablespoons vegetable oil

1. Mince the garlic cloves. Combine the spices in a small bowl. Add the mustard and garlic, and mix well.

2. Rub the herb mixture over the pork tenderloins evenly. Cover the tenderloins and let them rest in the refrigerator for at least two hours.

3. Preheat the oven to 400° F.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 aren’t touching.

5. Bake the tenderloins for 20 minutes or until a meat thermometer registers 160° F (medium) to 170° F (well done).

6. Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 178, Protein: 24 g, Carbohydrates: 1 g, Fat: 8 g, Cholesterol: 67 mg, Sodium: 160 mg, Potassium: 401 mg, Phosphorus: 230 mg, Calcium: 20 mg, Fiber: 0.4 g Food choices: 3 meat Carbohydrate choices: 0

D I N N E R




D I N N E R


D I N N E R

Lemony-Garlic Chicken with Quinoa and Orzo

1. Cook the orzo and quinoa according to package directions and set aside.

2. Mince the garlic; dice the onion and bell pepper; slice the mushrooms.

3. Cut the chicken into 1" pieces. Place the chicken pieces in a zippered plastic bag with juice from 1 lemon and 1 tablespoon of the salt-free herb seasoning blend. Mix together and place in the refrigerator.

4. Heat 1/2 tablespoon of the olive oil in a medium skillet over medium heat. Add the garlic and onion. Sauté until the onion is translucent. Add the bell pepper and mushrooms. Cook 5 to 7 minutes, until the peppers are just tender. Remove from heat and set aside.

5. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until no longer pink inside, about 7 minutes.

6. Whisk together the remaining 1 tablespoon of olive oil, juice of 1 lemon and 1/2 tablespoon salt-free herb seasoning blend; add mixture to the chicken.

7. Stir in the cooked orzo, quinoa and sautéed vegetables. Cook another 3 to 5 minutes until chicken is fully cooked and all ingredients are heated through.

8. Divide evenly to make 4 portions.

Ingredients• 2 ounces orzo pasta• 2 ounces quinoa• 2 garlic cloves• 1/2 cup onion• 1 cup red bell pepper• 1/2 cup fresh mushrooms

• 12 ounces boneless, skinless chicken breast• 2 lemons• 1-1/2 tablespoons salt-free herb seasoning blend • 2-1/2 tablespoons olive oil

Preparation

Portions: 4 Serving size: 1/4 of recipe

Recipe submitted by DaVita dietitian Dara from Idaho.

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 312, Protein: 24 g, Carbohydrates: 27 g, Fat: 12 g, Cholesterol: 62 mg, Sodium: 46 mg, Potassium: 595 mg, Phosphorus: 298 mg, Calcium: 26 mg, Fiber: 3 g Food choices: 3 meat, 1-1/2 starch, 1 medium-potassium vegetable Carbohydrate choices: 2



D I N N E R


Creamy Shells with Peas and BaconPortions: 6 Serving size: 1 cup

Recipe submitted by DaVita dietitian Lisa from New York.

Ingredients• 2 tablespoons unsalted butter• 1 cup part-skim ricotta cheese• 1/2 cup grated Parmesan cheese• 1/4 teaspoon black pepper• 3 slices bacon, uncooked • 1 tablespoon olive oil

• 1 cup onion• 3 garlic cloves• 1-1/2 cups whole wheat small shell pasta, uncooked• 3/4 cup frozen green peas• 1 tablespoon lemon juice

1. Bring 4 quarts of water to a boil in a large pot for cooking pasta.

2. Cut the butter into pieces. Place ricotta, Parmesan cheese, butter and pepper in a bowl large enough to hold the pasta, when cooked.

3. Cut the bacon into 1/4" strips. In a medium, nonstick skillet over medium heat, add the oil and bacon. Fry until crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels.

4. Chop the onion and mince the garlic. Add onion to the same skillet and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer the onion mixture to the bowl with ricotta mixture.

5. Boil the pasta. When pasta is about 1 minute shy of al dente (still slightly hard), add the peas and continue to cook for 1 minute. Reserve one cup of the cooking water, then drain the pasta and peas.

6. Add 1/2-cup of the reserved cooking water and lemon juice to the ricotta mixture and whisk until smooth. Add the pasta and peas to the bowl and toss to coat, adding more reserved cooking water as needed to moisten the pasta. Stir in the crisp bacon and add additional pepper to taste.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 313, Protein: 13 g, Carbohydrates: 27 g, Fat: 14 g, Cholesterol: 32 mg, Sodium: 244 mg, Potassium: 172 mg, Phosphorus: 203 mg, Calcium: 191 mg, Fiber: 3.3 g Food choices: 1 meat, 2 starch, 1/2 low-potassium vegetable, 2 fat Carbohydrate choices: 2



Get No-Cost Kidney Care EducationMeet your local kidney expert. Register for a 90-minute training session taught by a certified instructor in your community.Register at DaVita.com/KidneyEducation.

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.


1. Mince the garlic; cut the asparagus into 2" pieces.

2. Heat the oil in a skillet, add the garlic and sauté for 1 minute.

3. Add the asparagus pieces; stir to mix.

4. Add the red wine vinaigrette dressing and pepper.

5. Stir and heat for an additional minute.

6. Remove from the heat and serve.

Ingredients• 1 garlic clove• 2 pounds fresh asparagus• 1 tablespoon olive oil

• 1/4 cup red wine vinaigrette dressing• 1/2 teaspoon black pepper

Preparation

Portions: 8 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian team.

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 58, Protein: 2 g, Carbohydrates: 6 g, Fat: 3 g, Cholesterol: 0 mg, Sodium: 70 mg, Potassium: 154 mg, Phosphorus: 51 mg, Calcium: 19 mg, Fiber: 1.9 g Food choices: 1 medium-potassium vegetable, 1/2 fat Carbohydrate choices: 1/2

Red Wine Vinaigrette Asparagus

S I D E

10 Low-Potassium Spring Fruits & VeggiesStock up on this in-season produce that has less than 250 mg of potassium per half-cup serving:

1. Apricots (2)2. Asparagus3. Green and sweet onions4. Green peas5. Lemons

6. Lettuces, arugula, spinach7. Pineapple8. Strawberries9. Sugar snap peas10. Young carrots



S I D E B E V E R A G E


Portions: 10 Serving size: 1 cup (8 ounces)

Recipe submitted by DaVita dietitian Kara from Arizona.

Ingredients• 1 cup fresh pineapple• 12 fresh mint leaves• 10 cups water

1. Dice the pineapple.2. Chop the mint leaves.

3. Add ingredients to a pitcher of water.

4. Refrigerate overnight before serving.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 8, Protein: 0 g, Carbohydrates: 2 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 7 mg, Potassium: 21 mg, Phosphorus: 1 mg, Calcium: 9 mg, Fiber: 0.2 g Food choices: none Carbohydrate choices: 0

Pineapple-Mint Flavored Water

Spring Means StrawberriesStrawberries 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. Here’s why:

• 1/2 cup serving of fresh strawberries = 1 mg sodium, 120 mg potassium, 13 mg phosphorus.• They’re rich in antioxidants.

• They’re good sources of manganese and fiber.• They’re known to protect the heart and fight inflammation.

Check out our favorite strawberry recipe on the next page.




D E S S E R T

Strawberry BreadPortions: 20 (2 loaves) Serving size: 1 slice

Recipe submitted by DaVita dietitian Gaye from Tennessee.

1. Preheat oven to 350° F.2. Finely chop the strawberries.3. In a medium mixing bowl, beat

the eggs. Add the canola oil and strawberries; stir well.

4. Mix the dry ingredients together in a separate large mixing bowl.

5. Make a well in the center of the dry ingredients and pour in the egg mixture.

6. Use a large spoon and mix until well blended; do not over mix.

7. Pour the batter into two ungreased 9" x 5" loaf pans. Bake 50 to 60 minutes.

8. Cool for 15 minutes, then use a knife to loosen the sides of the bread from the loaf pans and remove gently. Finish cooling on a rack.

9. Serve or wrap the bread in plastic wrap or foil to keep it fresh. Loaves can be refrigerated or frozen.

Ingredients• 2-1/2 cups fresh strawberries or 14 ounces no-sugar-added frozen strawberries• 4 large eggs• 1 cup canola oil• 3 cups all-purpose white flour

• 2 cups granulated sugar*• 1 teaspoon baking soda• 1/4 teaspoon ground cinnamon• 3/4 teaspoon salt

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 254, Protein: 3 g, Carbohydrates: 33 g, Fat: 12 g, Cholesterol: 42 mg, Sodium: 157 mg, Potassium: 64 mg, Phosphorus: 39 mg, Calcium: 10 mg, Fiber: 0.8 g Food choices: 1 starch, 1/2 low-potassium fruit, 1/2 high-calorie, 2 fat Carbohydrate choices: 2


*Note: For a lower-carbohydrate, diabetes-friendly bread, substitute the sugar with a sugar substitute for baking blend.

Get No-Cost Kidney Diet Education Learn how diet can impact your kidney health during a 90-minute kidney education class in your community. Register at DaVita.com/KidneyEducation.


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D E S S E R T


Very Berry GalettePortions: 6 Serving size: 1 wedge

Recipe submitted by DaVita dietitian Helen from Colorado.

Ingredients• 1 pie crust, unformed (refrigerated or frozen pie dough) • 2 cups frozen mixed berries

• 2-1/2 tablespoons sugar • 1 tablespoon blackberry preserves

1. Thaw pie dough and berries. Once thawed, preheat to 425° F.

2. Roll the pie dough into a 12" circle. Place dough on a baking sheet lightly coated with cooking spray.

3. In a medium bowl, combine the thawed berries and 2 tablespoons of sugar (or sugar substitute).

4. Arrange the berry mixture in the center of the dough, leaving a 2" to 3" border. Fold edges of dough in toward the center, pressing gently to seal. (Dough will only partially cover the berries.)

5. Melt the preserves by heating in the microwave 10 to 20 seconds.

6. Brush folded-in edges of the dough with melted preserves. Bake for 10 minutes; then reduce oven heat to 350° F. Bake an additional 20 minutes.

7. Remove galette from the oven and sprinkle with remaining 1/2 tablespoon sugar.

8. Serve warm or at room temperature. Cut into 6 wedges as you would a pie.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 230, Protein: 2 g, Carbohydrates: 33 g, Fat: 10 g, Cholesterol: 5 mg, Sodium: 158 mg, Potassium: 87 mg, Phosphorus: 29 mg, Calcium: 15 mg, Fiber: 3 g Food choices: 1 starch, 1 fruit, 2 fat Carbohydrate choices: 2

D E S S E R T

Get DaVita Recipe Alerts Receive monthly collections of kidney diet recipes, straight to your inbox. Sign up at DaVita.com/Alerts.

Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual. Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.


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D E S S E R T


Lemon Yogurt Parfait

Ingredients• 16 ounces vanilla Greek yogurt*• 1 teaspoon vanilla extract• 4 teaspoons lemon juice

• 1/2 teaspoon lemon zest• 3/4 cup fat-free dairy whipped topping• 1 cup fresh raspberries

Portions: 4 Serving size: 1 cup

Recipe submitted by DaVita dietitian Iris from Florida.

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 137, Protein: 10 g, Carbohydrates: 22 g, Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg, Potassium: 197 mg, Phosphorus: 145 mg, Calcium: 122 mg, Fiber: 3 g Food choices: 1 meat (due to protein content), 1 milk, 1/2 high-calorie Carbohydrate choices: 1-1/2

1. Mix the Greek yogurt, vanilla extract, lemon juice and lemon zest together until smooth. Fold in 1/2 cup of the 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.

3. When ready to serve, top the parfait with 1 tablespoon of whipped topping and remaining raspberries.

Preparation

*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. This recipe provides an easy way to increase protein intake, but serving size must be limited to keep other nutrients of concern within an acceptable amount.

Access DaVita Diet HelperTM Easily make shopping lists, plan menus and track your daily nutrition goals. Sign up at DaVita.com/MealPlanning.




7 Ways to Spring Clean Your KitchenAs the weather begins to warm up, now is the perfect time to give your kitchen—and your diet—a kidney-friendly makeover. The first step is to take inventory of what you have. After that, follow these steps:

1. Check expiration dates and throw away anything that has expired.

2. Donate anything that’s still safe for those not following a kidney diet and isn’t expired to your local food bank. Find one near you by visiting FeedingAmerica.org.

3. Replace high-sodium versions of foods, such as broths, condiments and dressings, with lower-sodium ones.

4. Fill up your produce bowl with seasonal fruits and veggies (see p.14 for ideas).

5. Swap unhealthy fats, such as shortening, for healthy fats, such as olive oil.

6. Remove any store-bought sauces and gravies with ingredients you don’t recognize.

7. Get rid of canned soups, many of which have more than 800 mg sodium per serving, and learn how to make fresh soup instead by visiting DaVita.com/GetRecipes.




http://www.feedingamerica.org/


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