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Tag: ckd non-dialysis

  • Pineapple Mint Water

    Pineapple Mint Water

    How to Make Pineapple Mint Water

    Liven up water by infusing it with fruit and herbs! Adding cubed pineapple and mint leaves adds a subtle flavor to plain water without adding any sugar or calories. Try other combinations like cucumber and lemon, watermelon and rosemary, or anything else you can come up with!


    5 min prep time


    10servings


    1 cup (8 oz)

    Print Recipe >

    Step-By-Step Instructions:

    1. Lightly crush the mint leaves in your hand to help release their flavor. Add the mint, pineapple, and water to a pitcher. Refrigerate overnight before serving to fully infuse the flavors.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Beverages
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup (8 oz)


    • Amount per serving



      Calories





      10

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      21mg
      <1%

    Ingredients

    fresh mint leaves
    12

    cubed pineapple
    1 cup

    water
    10 cups (80 oz)

  • Roasted Red Pepper Tomato Sauce

    Roasted Red Pepper Tomato Sauce

    How to Make Roasted Red Pepper Tomato Sauce

    Tomatoes are high in potassium, meaning tomato sauce is usually off limits for someone managing kidney disease on a low potassium diet. This kidney-friendly sauce replaces half the tomatoes with roasted red peppers for a lower potassium sauce that can be used on pasta, pizza, or as a replacement for tomato sauce in recipes. And, it tastes great! You can use store bought roasted red peppers (look for the lowest sodium option) or roast red bell peppers at home. You can easily double or triple this recipe to make a larger batch and freeze some for later.
     


    10 min prep time


    4servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place peppers and garlic in food processor or blender and process until smooth. Add tomato sauce, olive oil and Italian seasonings. Process until well blended. Ready to use on pizza, pasta or as a replacement for tomato sauce in recipes. May be refrigerated up to 3 days or frozen until ready to use.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Comfort Food
    Easy Pantry Recipes
    Salad Dressings & Condiments
    Vegetarian
    Vegan
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      132mg
      3%

    Ingredients

    crushed red pepper flakes
    1/4 tsp, or to taste

    Italian seasoning
    1 tsp

    low sodium tomato sauce
    1/2 cup

    garlic
    1 clove

    roasted red peppers (drained)
    1/2 cup

  • Sheet Pan Salmon and Green Beans

    Sheet Pan Salmon and Green Beans

    How to Make Sheet Pan Salmon and Green Beans

    Here is a super simple weeknight dinner that’s ready under 30 minutes and only requires one dish! This recipe makes 2 servings, but it could easily be doubled or tripled to serve a family. If fresh green beans aren’t available, you could sub in frozen green beans, or another fresh seasonal vegetable.


    5 min prep time


    15 min cook time


    2servings


    1 salmon fillet and 1 cup green beans

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    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. For easy clean up line a sheet pan with parchment paper or coat sheet with cooking spray.
    2. Pat salmon fillets dry, leaving skin on. Place the fillets, skin-side down on the sheet pan.
    3. Combine the dill and mayonnaise in a small bowl. Spread the mixture evenly over both fillets.
    4. Toss the green beans with olive oil and then arrange around the salmon fillets.
    5. Place the baking sheet on the middle rack and roast salmon for 14 to 16 minutes. Fish will be done when the flesh begins to flake easily with a fork. Garnish with lemon slices and more fresh dill.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Budget Friendly
    Cooking for 1 or 2
    Dinner
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon fillet and 1 cup green beans


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      28g

      36%

      • Saturated Fat
        5g

        25%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1.5g

        5%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      450mg
      10%

    Ingredients

    salmon (divided into two portions)
    6 oz

    mayonnaise
    3 tbsp

    fresh dill
    1 tbsp

    fresh green beans
    1/4 lbs

    olive oil
    1 tsp

    lemon
    2 slice

  • Salt-Free Cajun Seasoning

    Salt-Free Cajun Seasoning

    How to Make Salt-Free Cajun Seasoning

    Store-bought cajun seasoning can contain over 1000mg of salt per teaspoon! This salt-free blend provides the same cajun flavors, but you can control how much salt goes in the final dish. You could used this seasoning on chicken, fish, or other seafood, sprinkled on steamed or roasted vegetables, or as a seasoning for popcorn. The possibilities are endless!


    5 min prep time


    20servings


    1 tsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients together. Store in an airtight container.

    Kidney-Friendly
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Comfort Food
    Salad Dressings & Condiments
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    Nutrition facts

    20 Servings



    • Serving Size

      1 tsp


    • Amount per serving



      Calories





      5

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      34mg
      <1%

    Ingredients

    paprika
    2 tbsp

    garlic powder
    1 tbsp

    onion powder
    1 tbsp

    black pepper
    2 tsp

    cayenne pepper
    2 tsp

    dried thyme
    2 tsp

    dried oregano
    2 tsp

  • Shrimp Ceviche

    Shrimp Ceviche

    How to Make Shrimp Ceviche

    This version of ceviche features savory shrimp, sweet pineapple, and hot chilis in a tangy lime marinade. Serve on top of cooked rice and peas or as a salsa over cooked fish. Or, serve with crackers as a snack or appetizer.


    15 min prep time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place mixture in a serving bowl and add the chopped shrimp and olive oil. Chill for 30 minutes or more before serving

    2. In a food processor, add green onions, tomato, peppers, pineapple, and cilantro; pulse on-off button to chop to a very coarse consistency. Chunky texture is desired. Add lime juice, vinegar and garlic powder to the mixture.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Seafood
    Latin American
    Vegetarian
    No Cook
    Appetizers
    Dinner
    Lunch
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    olive oil
    1 tbsp

    garlic powder
    1 tsp

    white vinegar
    2 tbsp

    lime juice
    3 tbsp

    fresh cilantro
    2 tbsp

    chopped pineapple
    1 cup

    hot chili pepper (roughly chopped)
    1 small

    yellow banana pepper (roughly chopped)
    1

    medium tomato (roughly chopped)
    1

    green onions (roughly chopped)
    2

    shrimp (frozen, cooked and peeled)
    12 shrimp

  • Spaghetti Squash Parmigiano

    Spaghetti Squash Parmigiano

    How to Make Spaghetti Squash Parmigiano

    Spaghetti squash is a winter squash with a unique stringy flesh that resembles spaghetti noodles. This recipe is a low carb side dish featuring classic Italian flavors but without the pasta! Spaghetti squash is also a lower potassium winter squash, making it a great addition to a kidney-friendly diet.
    Chef’s Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.


    10 min prep time


    1 hr cook time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375º F.
    2. Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
    3. Rub cut squash all over with 2 tbsp olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
    4. Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
    5. Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Vegetarian
    Sides
    Gluten-Free
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      155mg
      3%

    Ingredients

    spaghetti squash
    1 (about 5 lbs)

    olive oil (divided use)
    4 tbsp

    garlic (minced)
    2 clove

    shallot (minced)
    1

    black pepper
    1/4 tsp

    crushed red pepper flakes
    1/8 tsp

    grated Parmesan cheese
    3/4 cup

  • Beef Wrap Lunch Box

    Beef Wrap Lunch Box

    How to Make Beef Wrap Lunch Box

    This all-in-one meal features a simple roast beef wrap with a side of fruit and nuts. Perfect for an on-the-go lunch for kids or adults!


    10 min prep time


    1serving


    1 lunch box

    Print Recipe >

    Step-By-Step Instructions:

    1. Place rollup, grapes and almonds on a plate or in divided lunch container.
    2. To prepare the beef rollup, spread cream cheese on the tortilla. Layer roast beef slices and vegetables on top. Sprinkle with herb seasoning. Roll tortilla up like a jelly roll and cut into 4 pieces.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Kid Friendly
    Cooking for 1 or 2
    Lunch
    No Cook
    Quick & Easy
    Sandwiches
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    Nutrition facts

    1 Serving



    • Serving Size

      1 lunch box


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0.1g

    • Cholesterol
      65mg

      22%

    • Sodium
      285mg

      12%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      585mg
      12%

    Ingredients

    cooked deli roast beef (sliced)
    2 1/2 oz

    red onion
    1 slice

    red bell pepper (thinly sliced)
    1/4

    cucumber
    4 slice

    romaine lettuce
    1 leaf

    6-inch flour tortilla
    1

    whipped cream cheese
    1 tbsp

    salt-free herb seasoning, such as Ms. Dash
    1/2 tsp

    grapes
    1/2 cup

    unsalted almonds
    10

  • Tuna Ceviche

    Tuna Ceviche

    How to Make Tuna Ceviche

    Ceviche is a latin dish traditionally made with raw fish marinated and cured in citrus juices. This budget-friendly version uses canned tuna, but delivers the same fresh and zesty flavor. The ceviche pairs great with saltine crackers, but you could use any favorite cracker or eat it by itself for a low carb snack, or part of a light lunch.


    10 min prep time


    3servings


    1/4 cup with 6 crackers

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the tuna, onion, cilantro, black pepper, and seasoning blend in a small bowl. Add the lemon juice and mix everything together well. Cover and refrigerate for at least 2 hours to marinate before serving.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Latin American
    Easy Pantry Recipes
    Vegetarian
    No Cook
    Budget Friendly
    Lunch
    Quick & Easy
    Snacks
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    Nutrition facts

    3 Servings



    • Serving Size

      1/4 cup with 6 crackers


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      178mg
      4%

    Ingredients

    low-sodium, water-packed tuna (drained)
    5 oz

    chopped fresh cilantro
    1 tbsp

    chopped red onion
    1/4 cup

    black pepper
    1/4 tsp

    salt-free herb seasoning, such as Ms. Dash
    1/4 tsp

    lemon juice
    3 tbsp

    low sodium saltine crackers
    18

  • Vegetarian Kale Pasta

    Vegetarian Kale Pasta

    How to Make Vegetarian Kale Pasta

    This one-pan vegetarian pasta calls for soy-based veggie crumbles that provide the same texture and flavor as ground beef. You could also make this dish vegan by using a non-dairy yogurt. Everything cooks together in one pan making clean up a breeze—perfect for a weeknight meal!


    10 min prep time


    30 min cook time


    6servings


    1 1/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender. 

    2. Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.

    3. Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook, stirring occasionally, over medium high heat until broth is absorbed, about 10 to 12 minutes. 

    4. Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.

    5. Remove the pan from the heat and stir in the Greek yogurt. Serve hot.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Comfort Food
    Easy Pantry Recipes
    Vegetarian
    Vegan
    One Pot
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/3 cups


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      38g

      14%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      462mg
      10%

    Ingredients

    olive oil
    1 tbsp

    diced onion
    1 cup

    meatless ground “beef” crumbles (from frozen section)
    12 oz

    water
    1/3 cup

    Italian seasoning
    2 tsp

    Red Chili Flakes
    1 tsp

    low sodium vegetable broth (divided use)
    4 cup

    whole wheat bowtie pasta
    8 oz

    kale (chopped)
    2 cup

    Plain Nonfat Greek yogurt
    6 tbsp

  • Watermelon Rosemary Water

    Watermelon Rosemary Water

    How to Make Watermelon Rosemary Water

    Liven up water by infusing it with fruit and herbs! Adding cubed watermelon and rosemary sprigs adds a subtle flavor to plain water without adding any sugar or calories. Try other combinations like cucumber and lemon, pineapple and mint, or anything else you can come up with!
     


    5 min prep time


    10servings


    1 cup (8 oz)

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients to a pitcher. Refrigerate overnight before serving to infuse flavors.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Beverages
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup (8 oz)


    • Amount per serving



      Calories





      5

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      20mg
      <1%

    Ingredients

    watermelon (cubed)
    1 cup

    fresh rosemary
    2 sprig

    water
    10 cup