salads and soups - davita

Salads and Soups

TODAY'S KIDNEY DIET

2 3Find 1,100+ kidney-friendly recipes on DaVita.com/GetRecipes today.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

Find 1,100+ kidney-friendly recipes on DaVita.com/GetRecipes today.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 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.

©2020 DaVita Inc. CKBK20-004-Salads and Soups

Today's Kidney Diet

Dear Reader,

When fall arrives and the air outside turns crisp, there’s nothing like getting cozy at home with a bowl of warm soup and freshly baked bread, rounded out with a hearty salad. Plus, soups and salads are great ways to enjoy nutrient-rich vegetables.

In this edition of the Today’s Kidney Diet cookbook, DaVita dietitians share 14 kidney-friendly recipes for salads, soups and breads that are filling and flavorful. Inside, you’ll find recipes such as Rotisserie Chicken Noodle Soup, Jicama Fabulous Salad, Spicy Cornbread and many others. You’ll also find easy instructions for making your own lower-sodium broths and salad dressings, food safety tips and more.

All the dishes in this cookbook were created with the kidney diet in mind, which means each recipe contains lower levels of sodium, potassium and phosphorus, as well as high-quality protein—giving your meals a nutritious punch. Also included in the back of this cookbook is our Today’s Kidney Diet: Quick Reference Guide*, which can help you choose the ideal foods for your particular stage of chronic kidney disease (CKD).

Happy cooking!

Your DaVita Care Team

Tara has worked at DaVita for seven years. She enjoys cooking, baking and creating new recipes for patients. Tara lives in Michigan with her husband and two daughters. Look for her recipe for Caraway Rye Bread on page 16.

FEATURED DIETITIANTara Bouck, RDN, CSR

https://www.davita.com/recipes/?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Recipe


Today's Kidney Diet | Salads and Soups



Crunchy Couscous Salad Portions: 6 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Carol from Wisconsin.

1. Thinly slice and quarter cucumbers. Chop bell pepper, onion, parsley and olives.

2. In a medium saucepan, heat water to a boil and add couscous. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.

3. Add cucumber, bell pepper, onion, olives and parsley to couscous.4. Combine olive oil, vinegar, feta cheese, basil, salt and pepper to make

dressing. Mix with the couscous salad.5. Refrigerate at least 1 hour. Serve chilled.

INGREDIENTS1

1/2 cup1/4 cup1/4 cup

2 tbsp3/4 cup1/2 cup

2 tbsp2 tbsp

2 tbsp1 tbsp

1/4 tsp1/4 tsp

medium cucumberred bell peppersweet onionflat-leaf parsleyblack oliveswatercouscous, uncookedolive oilunseasoned rice vinegarfeta cheese crumblesfresh basilsaltblack pepper

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 121, Protein: 3 g, Carbohydrates: 14 g, Fat: 6 g, Cholesterol: 4 mg, Sodium: 167 mg, Potassium: 105 mg, Phosphorus: 51 mg, Calcium: 47 mg, Fiber: 1.4 g Food choices: 1 low-potassium vegetable, 1/2 starch, 1 fat Carbohydrate choices: 1

SALAD

Helpful hint • Add cooked, diced chicken breast for a delicious light lunch or dinner.






Grab 'n' Go Southwestern Salad Portions: 4 Serving size: 1 cup salad, 1/4 cup croutons

INGREDIENTS12 oz

2 cups8

1/4 cup1 cup

frozen Southwestern vegetable blendshredded iceberg lettuce cherry tomatoesvinaigrette salad dressingseasoned croutons

Recipe submitted by DaVita dietitian Jenifer from Washington.

1. Mix frozen veggies and lettuce in a bowl. (If eating immediately, thaw vegetables before mixing with the lettuce.)

2. Toss with dressing and divide into 4 servings. Portion into 12- to 16-ounce jars or portable lunch containers.

3. Add 2 cherry tomatoes to each salad serving. 4. Seal and refrigerate salad jars until ready to go. Keeps for 3 to 4 days

refrigerated.5. Divide croutons into 1/4 cup servings and store in small containers or

snack bags. (Do not refrigerate.) Add to salad when ready to eat.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 182, Protein: 6 g, Carbohydrates: 26 g, Fat: 6 g, Cholesterol: 1 mg, Sodium: 265 mg, Potassium: 376 mg, Phosphorus: 103 mg, Calcium: 33 mg, Fiber: 5 g Food choices: 1 starch, 2 low- and medium-potassium vegetables, 1 fat Carbohydrate choices: 2

SALAD

Helpful hints • You can decrease the sodium to only 125 mg per serving by using Creamy Vinaigrette Dressing from DaVita.com instead of store-bought dressing.

• Thaw the vegetables if you are planning to eat the salad right away.

• Southwestern blend veggies contain corn, green peppers, onions and black beans.

Get No-Cost Kidney Diet EducationLearn how diet can impact your kidney health during an online kidney education class.

Register at DaVita.com/KidneyEducation.



https://www.davita.com/diet-nutrition/recipes/salads-dressings/creamy-vinaigrette-dressing

https://www.davita.com/diet-nutrition/recipes/salads-dressings/creamy-vinaigrette-dressing

https://www.davita.com/

https://www.davita.com/education/kidney-smart-classes?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Ksmart




Cranberry Apple SaladPortions: 10 Serving size: 1/2 cup

INGREDIENTS2-1/2 cups

4

1 tbsp

1/4 cup1 cup

fresh cranberriesmedium Red Delicious applesFruit-Fresh® Produce Protectorsugarminiature marshmallows

Recipe submitted by DaVita dietitian Lori from Texas.

1. Peel and core apples. Place apples and cranberries in a food processor and chop.

2. Sprinkle with Fruit-Fresh® and mix well. 3. Fold in sugar and marshmallows. 4. Chill at least 4 hours. 5. Stir and serve.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 64, Protein: 0 g, Carbohydrates: 16 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Potassium: 66 mg, Phosphorus: 9 mg, Calcium: 5 mg, Fiber: 1.8 g Food choices: 1/2 low-potassium fruit, 1/2 high-calorie Carbohydrate choices: 1

SALAD

Helpful hints • For a great presentation, serve salad in butter lettuce leaves.

• Fresh-Fruit® Produce Protector is a product that prevents fresh fruits and vegetables from browning. You can use lemon juice instead if desired.






Turkey Waldorf SaladPortions: 6 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Denise from Virginia.

INGREDIENTS12 oz

31 cup

1/2 cup1/4 cup

2 tbsp

unsalted turkey breast, cookedmedium red applesceleryonionmayonnaiseapple juice

1. Cut turkey into cubes. Dice celery and apples; finely chop onion.2. In a medium bowl, combine turkey, apple, celery and onion.3. Add mayonnaise and apple juice. Stir together until well mixed.4. Chill until ready to serve.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 200, Protein: 17 g, Carbohydrates: 8 g, Fat: 11 g, Cholesterol: 60 mg, Sodium: 128 mg, Potassium: 296 mg, Phosphorus: 136 mg, Calcium: 26 mg, Fiber: 1.9 g Food choices: 2 meat, 1/2 low-potassium fruit, 1/2 low-potassium vegetable Carbohydrate choices: 1/2

SALAD

Helpful hint • Some grocery stores sell diced, cooked turkey. Check the label to be sure it is not salted. You could also purchase a fresh, uncooked turkey breast and cook in the oven or grill without adding salt.

Connect with the Kidney Diet Community

Share diet tips and recipes with others in the myDaVita forums.

Sign up at DaVita.com/Forums.






Jicama FabulousPortions: 10 Serving size: 2/3 cup

INGREDIENTS11

1/21-1/2 cups

1/3 cup2 tbsp3 tbsp3 tbsp

medium jicamalarge carrotmedium red onionseedless grapesfresh basil leavesapple cider vinegarlemon juicelime juice

Recipe submitted by DaVita dietitian Stephanie from Washington.

1. Peel jicama and carrot. Cut both into 1/4-inch matchstick cuts and place in a medium bowl.

2. Finely dice red onion and add to jicama and carrots.3. Cut grapes in half and add to vegetables.4. Cut basil leaves into small pieces and add to bowl.5. Drizzle apple cider vinegar, lemon juice and lime juice over other

ingredients.6. Mix and chill before serving.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 52, Protein: 1 g, Carbohydrates: 11 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 9 mg, Potassium: 190 mg, Phosphorus: 23 mg, Calcium: 17 mg, Fiber: 3.8 g Food choices: 1 medium-potassium vegetable, 1/2 low-potassium fruit Carbohydrate choices: 1/2

SALAD

Helpful hints • For variety, you can substitute other low-potassium fruits for the seedless grapes. Try apples, pineapple or strawberries.

• 1 medium jicama yields approximately 3 cups.

Get DaVita Recipe AlertsReceive monthly collections of kidney diet recipes when you register for a myDaVita account.

Sign up now at DaVita.com/Alerts.



https://www.davita.com/register?p=recipealerts&utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=RecipeAlert




SOUP






Maryland's Eastern Shore Cream of Crab SoupPortions: 7 Serving size: 1 cup

INGREDIENTS1 tbsp

11/2 lb4 cups1 cup

2 tbsp1/4 tsp1/8 tsp1/8 tsp

unsalted butter medium onion fresh lump crabmeat low-sodium chicken broth half & half creamer cornstarch Old Bay® Seasoning dill weed black pepper

Recipe submitted by DaVita dietitian Lynn from Maryland.

1. Melt butter in a large pot over moderate heat. 2. Chop onion and add to pot. Cook, stirring until onion becomes soft

and transparent. 3. Add crabmeat. Cook 2 to 3 minutes, stirring constantly. 4. Add chicken broth and bring mixture to a boil. Reduce heat to low. 5. Combine half & half creamer and cornstarch in a small bowl. Whisk

until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.

6. Add Old Bay Seasoning, dill weed and pepper to soup. Then it’s ready to serve.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 130, Protein: 12 g, Carbohydrates: 7 g, Fat: 6 g, Cholesterol: 53 mg, Sodium: 212 mg, Potassium: 312 mg, Phosphorus: 80 mg, Calcium: 86 mg, Fiber: 0.4 g Food choices: 1-1/2 meat, 1/2 starch, 1/2 medium-potassium vegetable Carbohydrate choices: 1/2

Helpful hints • Fresh Maryland lump crabmeat is best, but other varieties or imitation crab can be used if unavailable.• Look for low-sodium broth containing less than 250 mg sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium.

Salt Savings Go for homemade when you are looking to reduce sodium in your diet. Check out the sodium content of homemade versus commercially prepared salads and soups.

DaVita Recipe Homemade salad or soup (mg sodium)

Store-bought or restaurant prepared (mg sodium)

Crunchy Couscous Salad 1/2 cup = 167 mg 1/2 cup = 425 mg

Grab 'n' Go Southwest Salad 1-1/4 cups = 265 mg 1-1/4 cups = 555 mg

Turkey Waldorf Salad 1/2 cup = 128 mg 1/2 cup = 305 mg

Maryland’s Eastern Shore Cream of Crab Salad 1 cup = 212 mg 1 cup = 750 mg

Rotisserie Chicken Noodle Soup 1-1/4 cups = 361 mg 1-1/4 cups = 980 mg

Southwestern Posole 1-1/2 cups = 399 mg 1-1/2 cups = 750 mgTurkey, Wild Rice and

Mushroom Soup 1-1/3 cups = 270 mg 1-1/3 cups = 600 mg






SOUP

Asian Soup JarPortions: 1 Serving size: 1 soup jar

INGREDIENTS1

1/2 cup1/2 cup

1/2 cup1 tbsp

1 tsp1 tsp

1/2 tsp1/2 tsp

large eggcooked rice frozen broccoli, cauliflower and carrots shredded cabbage shredded carrot coconut aminos sesame oil fresh grated ginger garlic powder crushed red pepper flakes to taste (optional)

Recipe submitted by DaVita dietitian Brittany from Virginia.

1. Place the egg in a pan of water and heat to a boil. Turn heat off and leave egg in water for 8 minutes. Drain water and add cold water to cool the egg.

2. Layer rice and vegetables in a 16-ounce glass jar.3. In a small bowl, mix coconut aminos, sesame oil, ginger, garlic powder

and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.

4. Remove jar from refrigerator at least 15 minutes before you are ready to eat.

5. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.

6. Peel and slice the hard-boiled egg. Pour contents from jar into a bowl, top with egg and enjoy!

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 290, Protein: 10 g, Carbohydrates: 36 g, Fat: 10 g, Cholesterol: 187 mg, Sodium: 187 mg, Potassium: 308 mg, Phosphorus: 161 mg, Calcium: 62 mg, Fiber: 3.2 g Food choices: 1 meat, 2 starch, 2 low-potassium vegetable, 1 fat Carbohydrate choices: 2-1/2

Helpful hints • Coconut aminos is a lower-sodium, gluten-free alternative to soy sauce. One teaspoon has 90 mg sodium compared to 305 mg sodium in one teaspoon soy sauce.

• Substitute rice noodles for rice if desired.






ENTRÉESOUP

Rotisserie Chicken Noodle SoupPortions: 10 Serving size: 1-1/4 cups

Recipe submitted by DaVita dietitian Elizabeth from Pennsylvania.

1. Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.

2. Pour chicken broth in a large stock pot; bring to a boil. 3. Chop onion; slice celery and carrots.4. Add chicken, vegetables and noodles to stock pot. 5. Bring to a boil and cook approximately 15 minutes until noodles

are done.6. Garnish with chopped parsley.

INGREDIENTS1

8 cups1/2 cup

41 cup

6 oz3 tbsp

prepared rotisserie chicken low-sodium chicken broth onionstalks celerycarrotswide noodles, uncookedfresh parsley

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 185, Protein: 21 g, Carbohydrates: 14 g, Fat: 5 g, Cholesterol: 63 mg, Sodium: 360 mg, Potassium: 294 mg, Phosphorus: 161 mg, Calcium: 22 mg, Fiber: 1.4 g Food choices: 2 meat, 1 starch, 1/2 medium-potassium vegetable Carbohydrate choices: 1

Helpful hints • Make a batch and eat soup all week, or cut the recipe in half to make a smaller batch.

• Avoid low-sodium broth with potassium chloride—it is very high in potassium.

Get Kidney Diet TipsLearn more about nutrition and the kidney diet from DaVita dietitians on the Kidney Diet Tips blog.

Sign up at DaVita.com/DietTips.



http://blogs.davita.com/kidney-diet-tips/?utm_source=VanityURL&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=KidneyDiet




SOUP






Southwestern PosolePortions: 6 Serving size: 1-1/2 cups

Recipe submitted by DaVita dietitian Celeste from Colorado.

1. Cut pork into 1-inch pieces. Chop onion and garlic. Drain and rinse hominy.

2. Heat oil in a skillet over medium heat and brown pork pieces for 3 to 4 minutes.

3. Add onion and garlic to skillet. Sauté until onion is tender. 4. Add remaining ingredients and simmer for 30 to 45 minutes until

meat is tender and flavors are mixed. 5. Add water if more liquid is needed to make a soup.6. Serve with desired toppings such as shredded cabbage, radishes,

cilantro, lime or tortilla strips.

INGREDIENTS1 lb

1/2 cup1

1 tbsp28 oz

4 oz4 cups

1/4 tsp

pork loinoniongarlic cloveolive oilcanned white hominycanned diced green chileslow-sodium chicken broth black pepper

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 286, Protein: 26 g, Carbohydrates: 15 g, Fat: 13 g, Cholesterol: 63 mg, Sodium: 400 mg, Potassium: 346 mg, Phosphorus: 182 mg, Calcium: 31 mg, Fiber: 3.4 g Food choices: 3 meat, 1 starch, 1/2 low-potassium vegetable Carbohydrate choices: 1

Food Safety TipsFood safety is especially important for people with chronic diseases because if inflammation is present or the immune system is weakened, you are more prone to food-borne illnesses. Keep in mind these food safety tips.

• While preparing food, wash your hands frequently with soap and water.• Sanitize countertops, cutting boards, dishes and utensils often.• Rinse fruits and vegetables thoroughly before eating.• Designate one cutting board for produce and a separate one for raw meats.• Rely on a thermometer to be sure meats are cooked to the proper temperature. (145° F for steaks and fish, 160° F for ground meat and 165° F for poultry.)• Refrigerate or freeze leftovers within 2 hours of serving food.• Thaw and marinate foods in the refrigerator.

Helpful hints • Count liquids in fluid allowance.

• For CKD non-dialysis diets with protein restriction, decrease pork or beef in this recipe. Ask your dietitian for guidance on the amount that’s best for your diet.






Turkey, Wild Rice and Mushroom Soup Portions: 6 Serving size: 1-1/3 cups

Recipe submitted by DaVita dietitian Sarah from Kansas.

1. Chop onion, bell pepper and carrots. Mince garlic. Shred turkey.2. Bring 1-3/4 cups broth to boil in a sauce pan over medium heat; add

quick-cooking wild rice to pan and bring to a boil. Reduce to medium-low heat. Cover and simmer for 5 minutes or until liquid is absorbed. Set aside.

3. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, carrots and garlic. Sauté, stirring occasionally.

4. Drain and rinse mushrooms, then add to vegetables.5. Add remaining 3-1/4 cups broth, bay leaves, turkey, Mrs. Dash seasoning,

thyme, salt and pepper to pan. Cook until thoroughly heated, stirring occasionally.

6. Remove bay leaves and add cooked wild rice to soup. Serve immediately.

INGREDIENTS1/2 cup1/2 cup1/2 cup

22 cups5 cups

1/2 cup

1 tbsp4 oz

21/4 tsp

1-1/2 tsp1/2 tsp1/4 tsp

onionred bell peppercarrotsgarlic clovesturkey, cookedlow-sodium chicken brothquick-cooking wild rice, uncookedolive oilcanned sliced mushroomsbay leavesMrs. Dash® Original herb seasoning blenddried thymesalt black pepper

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 210, Protein: 23 g, Carbohydrates: 15 g, Fat: 5 g, Cholesterol: 35 mg, Sodium: 270 mg, Potassium: 380 mg, Phosphorus: 200 mg, Calcium: 32 mg, Fiber: 2.3 g Food choices: 3 meat, 1 starch, 1/2 low-potassium vegetable Carbohydrate choices: 1

SOUP

Helpful hints • For a lower protein diet, reduce turkey to 1 cup instead of 2 cups. Protein is reduced to 17 grams per serving.• If quick-cooking wild rice is unavailable, use regular wild rice. Add rice to 2 cups boiling broth, return to a boil and simmer covered for 50 minutes or until rice kernels puff open.






BREAD

INGREDIENTS3-3/4 cups

& 2 tbsp 2

14

1/2 cup3/4 cup

1 cup1/4 cup

1 tsp1-1/2 tsp

1/2 tsp3 tsp

2 tbsp

all-purpose flour medium Granny Smith applesmedium zucchinilarge eggsvegetable oilgranulated sugarbrown sugar watervanilla extractbaking sodasaltground cinnamoncold unsalted butter

Apple Zucchini BreadPortions: 36 (makes 2 loaves) Serving size: 1 slice

Recipe submitted by DaVita dietitians Brittany and Holly from Illinois.

1. Preheat oven to 350˚ F. Grease and flour two 9 x 5-inch loaf pans using 2 tablespoons of flour. Peel and chop apples; shred zucchini.

2. In a large bowl, mix eggs, oil, granulated sugar, 3/4 cup brown sugar, water and vanilla.

3. In a separate large bowl, mix 3-1/2 cups flour, baking soda, salt and 2 teaspoons cinnamon.

4. Stir flour mixture into egg mixture. Do not overmix. 5. Fold in apples and zucchini and pour mixture into loaf pans. Spread

mixture evenly, place pans in oven and bake for 40 minutes.6. While the bread is baking, prepare the crumb topping: combine

the remaining 1/4 cup flour, 1/4 cup brown sugar and 1 teaspoon cinnamon. Cut in the butter until the mixture becomes very crumbly.

7. Take the bread out of the oven and add the crumb topping.8. Bake for an additional 10 minutes or until toothpick comes out clean

from the center of the loaf.9. Cool for 10 minutes, then remove loaves from pans and transfer to wire

racks to cool completely.10. Cut each loaf into eighteen 1/2-inch slices before serving.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 134, Protein: 2 g, Carbohydrates: 20 g, Fat: 5 g, Cholesterol: 25 mg, Sodium: 93 mg, Potassium: 53 mg, Phosphorus: 28 mg, Calcium: 13 mg, Fiber: 0.6 g Food choices: 1 starch, 1 fat Carbohydrate choices: 1

Helpful hints • To reduce carbohydrate content, use sugar substitutes.

• Freeze the extra loaf to enjoy later.






Caraway Rye Bread Portions: 16 Serving size: 1 slice

Recipe submitted by DaVita dietitian Tara from Michigan.

1. In a stand mixer, combine flour, salt, yeast and caraway seeds. 2. Make a well in the center of flour mixture and add warm water. 3. Mix until dough becomes wet and sticky. 4. Cover with plastic wrap and set in warm, dry place for 3 hours. 5. Heat the oven to 450° F. Place an enamel Dutch oven with the lid on

in the oven. Allow to heat for 30 minutes. 6. While the Dutch oven is heating, scrape the dough out of the bowl

and place onto a floured board or countertop. 7. Flour your hands and fold the dough over a few times; making a ball

with the dough. Make the seam at the bottom of the dough. 8. Carefully remove Dutch oven from the oven and place dough inside.

Replace the lid and return to oven. Cook for 30 minutes or until internal temperature of the bread reaches 200° F.

9. Remove from oven and transfer to a cooling rack. Cut cooled bread into 16 pieces.

INGREDIENTS2 cups

1-1/2 cups1 tsp1 tsp

1-1/2 cups2 tsp

rye flour all-purpose wheat flour kosher salt active dry yeast warm water caraway seeds

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 116, Protein: 3 g, Carbohydrates: 19 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 121 mg, Potassium: 66 mg, Phosphorus: 44 mg, Calcium: 7 mg, Fiber: 2 g Food choices: 1 starch Carbohydrate choices: 1

BREAD

Helpful hints • This recipe works best in a Dutch oven. Loaf pan not recommended.

• For a crispier crust, cook for an additional 10 minutes with cover of Dutch oven removed.






ADD-ON SALAD INGREDIENTS Turn an ordinary salad into a healthy, nutrient-boosting satisfying meal.• Boost protein by adding diced chicken or beef, low-sodium tuna, a hard-boiled egg or tofu.• Include a tablespoon of nuts like almonds or walnuts, or a teaspoon of seeds like chia or sunflower. (These are higher in phosphorus; be mindful of the portion size.)• Sweeten your salad with dried cranberries or chopped strawberries.• Boost fiber by adding 2 tablespoons of chickpeas or kidney beans, or a spoonful of cooked grains like quinoa or wild rice.• Add fresh herbs like basil, cilantro, mint or parsley.• Stir in a couple tablespoons of homemade vinaigrette salad dressing.

HOMEMADE BROTH Many grocery store broths have over 800 mg sodium per serving. Use these tips to make your own low-sodium broth.• Save veggie scraps, chicken carcass or meat bones and pieces in a sealed bag in the freezer. • When ready to make broth, place scraps in a large pot. Add additional fresh or frozen veggies as desired and fill pot with water.• Add herbs like basil or oregano, and spices like black pepper or red pepper flakes.• Simmer for several hours. Let broth cool, then strain it.• Pour broth into quart-size jars and refrigerate up to 1 week or freeze until needed.

Make Your Own Salad Dressing

Mix together:• 1/2 cup healthy oil, including canola, grape seed, olive or vegetable oil• 1/4 cup vinegar, including balsamic, cider and red wine; or fresh lemon, lime or pineapple juice• 1 to 2 teaspoons fresh or dried herbs, or herb seasoning blends without salt• 1/2 teaspoon spices such as cumin, fennel, paprika or red pepper flakes• 1 garlic clove or 1/2 shallot• 1/2 teaspoon mustard to bind the oil and vinegar together Place combination in a mason jar, shake and refrigerate. Most homemade dressings are good for about a week.

Why buy expensive, unhealthy salad dressing when you can create your own with fresh, healthy and on-hand ingredients?






Flour Tortillas Portions: 36 Serving size: 1 tortilla

Recipe submitted by DaVita dietitian Kara from Arizona.

1. In large bowl, combine flour and salt. Add softened shortening and two cups of warm water.

2. Mix by hand, squeezing mixture through fingers. Add remaining 1/4-cup warm water if masa is too dry. Form masa (dough) into a large ball.

3. Turn masa onto board and knead for one minute into a smooth ball. Cover with a towel for at least five minutes and allow to rest.

4. Heat a cast iron griddle or heavy skillet to medium-high temperature. Pinch off a piece of masa and form into a 2-inch ball, turning edges of masa under and in. Set each ball aside.

5. Sprinkle flour lightly over masa and board. Using a rolling pin, roll masa into a round tortilla approximately 6 to 7 inches in diameter. Toss and turn tortilla between hands until smooth.

6. Test a small piece of masa on heated griddle; it should begin browning within a few seconds if oil is hot enough. Cook each tortilla until lightly browned on both sides, turning frequently to prevent burning.

7. Stack tortillas after cooking. Cool before storing.

INGREDIENTS6 cups

1 tsp1 cup

2-1/4 cups

all-purpose floursaltshorteningwarm waterPREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 125, Protein: 2 g, Carbohydrates: 16 g, Fat: 6 g, Cholesterol: 0 mg, Sodium: 60 mg, Potassium: 22 mg, Phosphorus: 23 mg, Calcium: 3 mg, Fiber: 0.5 g Food choices: 1 starch, 1 fat Carbohydrate choices: 1

BREAD

Helpful hints • Homemade flour tortillas are lower in sodium because there is no baking powder added.

• If available, use a tortilla press instead of rolling the dough out.






Spicy CornbreadPortions: 8 Serving size: one 2 x 4-inch piece

Recipe submitted by DaVita dietitian Heather from Georgia.

1. Preheat oven to 400° F. Finely chop scallions; finely grate carrots; mince garlic.

2. In large mixing bowl, combine flour, cornmeal, sugar, baking powder, chili powder and pepper. Stir to combine.

3. Add rice milk, egg, egg white and oil to dry ingredients and stir just until moistened.

4. Gently stir scallions, carrots and garlic into cornbread mixture.5. Pour batter into an 8-inch square baking pan that has been coated

with nonstick cooking spray.6. Bake for 25 to 30 minutes, until top starts to turn golden brown.

Cut into eight 2 x 4-inch pieces.

INGREDIENTS1/2 cup1/4 cup

11 cup1 cup

1 tbsp2 tsp1 tsp

1/4 tsp1 cup

1 1

2 tbsp

scallionscarrotscloveall-purpose flourplain cornmealsugarbaking powderchili powderblack pepperrice milk, unenrichedlarge eggegg whitecanola oil

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 188, Protein: 5 g, Carbohydrates: 31 g, Fat: 5 g, Cholesterol: 26 mg, Sodium: 155 mg, Potassium: 100 mg, Phosphorus: 81 mg, Calcium: 84 mg, Fiber: 2 g Food choices: 2 starch, 1/2 fat Carbohydrate choices: 2

BREAD

Helpful hint • For variation, try onion instead of scallions and red bell pepper instead of carrots.



2000 16th Street :: Denver, CO 80202

There is so much more on DaVita.com!Take charge of your kidney diet from your mobile device or computer today.

• Cookbook SeriesDownload all the Today's Kidney Diet cookbooks to get kidney-friendly recipes, essential diet tips and more. Get free cookbooks at DaVita.com/Cookbook.

• RecipesGet access to 1,100+ kidney-friendly recipes and sign up to receive monthly Recipe Alert emails. Go to DaVita.com/GetRecipes.

• Kidney Diet TipsLearn more about the kidney diet from DaVita dietitians on the Kidney Diet Tips blog.Get tips at DaVita.com/DietTips.

• myDaVita CommunityShare diet tips and recipes with the myDaVita community. Sign up now at DaVita.com/Forums.

• DaVita® Eats VideosLearn step-by-step how to make kidney-friendly recipes by watching instructional cooking videos.Watch at DaVita.com/DietVideos.

• No-Cost Kidney Diet EducationLearn how diet can impact your kidney health during an online kidney education class. Register at DaVita.com/KidneyEducation.

• Dining Out GuidesFind tips on the best kidney-friendly menu choices when dining at your favorite restaurants.Get guides at DaVita.com/KidneyDiet.

• Food AnalyzerLook up nutrition data for any food to see if it fits into your specific kidney diet.Use the Food Analyzer at DaVita.com/KidneyDiet.

https://www.davita.com/diet-nutrition/kidney-friendly-cookbooks

https://www.davita.com/diet-nutrition/recipes?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Recipe

https://blogs.davita.com/kidney-diet-tips/?utm_source=VanityURL&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=KidneyDiet

http://forums.davita.com/

https://www.davita.com/diet-nutrition/videos

https://www.davita.com/education/kidney-smart-classes?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Ksmart

TIPS FOR KNOWING WHAT TO EAT FOR CHRONIC KIDNEY DISEASE STAGES

Quick Reference Guide

TODAY'S KIDNEY DIET

Do you know what to eat when you have chronic kidney disease (CKD)? We've created this guide to help you with your kidney diet. Keep in mind that recommendations vary depending on your CKD stage, type of dialysis treatment, body size, nutritional status and blood test results.

Find 1,100+ kidney-friendly recipes at DaVita.com/GetRecipes.

©2020 DaVita Inc.

Note: These are general guidelines. Talk to your dietitian or physician to create a plan based on your needs.


Foods Stages 1-2 CKD Stages 3-4 CKD Stage 5 End Stage Kidney Disease (ESKD)In-center Hemodialysis, Home Hemodialysis (HHD) and Peritoneal Dialysis (PD)

Non- and low-fat dairy Include Limit to 1/2 cup per day or amount decided with your dietitian

All types of dialysis: Limit to 1/2 cup per day or amount decided with your dietitian

Poultry, seafood, lean red meats, eggs, egg whites or meatless protein sources Include; avoid excess Include; avoid excess All types of dialysis: Increase

Grains, pasta and rice (whole and other grains) Include Include All types of dialysis: Include; make lower phosphorus whole-grain choices; be aware some whole grains are high in potassium

Fruits and vegetables Include Include; change types and amount if potassium from blood test is high

In-center Hemodialysis: Include; select lower potassium choices and limit portions. HHD and PD: Include; change types and amount if potassium from blood test results is high or low

Legumes (beans, lentils, peas) Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Serving size and how often depends on blood test results

Seeds and nuts Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Very limited; avoid if potassium and phosphorus are high; serving size and how often depends on blood test results

Healthy fats (vegetable, canola, flax and olive oil; omega-3 fatty acids) Include Include All types of dialysis: Include

Unhealthy fats (saturated fat, trans fats) Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Herbs and spices Include Include All types of dialysis: Include

Salt, soy sauce, salty seasonings Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Sweets/sugary foods and drinks Limit Limit All types of dialysis: Limit

Phosphate additives Avoid Avoid All types of dialysis: Avoid

Today's Kidney Diet: Quick Reference GuideGuidelines for what to eat for chronic kidney disease (CKD) stages.

Find 1,100+ kidney-friendly recipes at DaVita.com/GetRecipes.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.


salads and soups - davita

Documents