Autumn Recipes - DaVita · PDF fileAs temperatures drop and leaves fall, the Today’s...

Autumn Recipes

TODAY'S KIDNEY DIET

Today's Kidney Diet

Dear Reader,

As temperatures drop and leaves fall, the Today’s Kidney Diet: Autumn Recipes cookbook showcases the season’s best flavors and puts a kidney-friendly spin on classic comfort foods. Dig into Braised Short Ribs and Pumpkin Cheesecake Bars, and feast on fall dishes such as Roasted Cauliflower with Rosemary or AppleZucchini Bread.

When you plan your fall menus with the 15 recipes in this cookbook, feel assured that the focus on lower sodium, potassium andphosphorus as well as high-quality protein will help keep you nourished and on track with your kidney diet.

Inside, you'll also learn about fall farmers' market finds, salt-saving ideas and portion control tips. In addition, you’ll find a kidney-friendly Thanksgiving menu fit for the whole family. 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 recipes and tips found in the following pages.

Happy cooking!Your DaVita Care Team

*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. 13659-MKTG-Autumn Recipes

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Today's Kidney Diet | Autumn Recipes

Find 1,000+ 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.

B R E A K F A S T

Dilly Scrambled EggsPortions: 1 Serving size: 2 eggs

Recipe submitted by DaVita dietitian Cindy from Colorado.

1. Beat eggs in a bowl; pour them into a nonstick skillet over medium heat.

2. Add black pepper and dill weed to eggs.3. Cook until eggs are scrambled.4. Top with crumbled goat cheese before serving.

INGREDIENTS2

1 tbsp1/8 tsp

1 tsp

large eggscrumbled goat cheeseblack pepperdried dill weed or 1 tablespoon fresh dill weed

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 194, Protein: 16 g, Carbohydrates: 1 g,Fat: 14 g, Cholesterol: 434 mg, Sodium: 213 mg, Potassium: 192 mg,Phosphorus: 250 mg, Calcium: 214 mg, Fiber: 0.2 g Food choices: 2 meat,1 fat Carbohydrate choices: 0

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A P P E T I Z E R

Quick ‘n’ Easy Cheese DipPortions: 12 Serving size: 3 tablespoons

Recipe submitted by DaVita dietitian Kris from Michigan.

1. Chop the green onions and set aside 2 tablespoons to use for the garnish.

2. Blend the cottage cheese, sour cream, green onions, hot sauce and spices in a food processor until smooth.

3. Add the blue cheese and process for a few seconds. 4. Garnish with chopped green onion, if desired. Serve with low-sodium

crackers, raw veggies, sliced apples or low-salt tortilla chips.

INGREDIENTS3

1-1/2 cups 1 cup2 tsp1 tsp

1/2 tsp1/3 cup

green onions cottage cheese sour cream Tabasco® hot sauce dill weedgarlic powdercrumbled blue cheese

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 72, Protein: 4 g, Carbohydrates: 2 g, Fat: 5 g, Cholesterol: 16 mg, Sodium: 166 mg, Potassium: 74 mg, Phosphorus: 77 mg, Calcium: 63 mg, Fiber: 0.1 g Food choices: 1/2 meat, 1/2 fat Carbohydrate choices: 0

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5



A P P E T I Z E R

Deviled EggsPortions: 2 Serving size: 2 halves

Recipe submitted by DaVita dietitian Beverly from Georgia.

1. Hard boil the eggs. Drain and cool.2. Peel the eggs, then cut lengthwise and remove yolk.3. Dice pimento and mix with yolk, dry mustard, mayonnaise

and black pepper.4. Place mixture inside egg whites in equal parts.5. Sprinkle eggs with paprika.

INGREDIENTS2

2 tsp1/2 tsp2 tbsp

1/2 tsp1/8 tsp

large eggscanned pimentodry mustardmayonnaiseblack pepperpaprika

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 137, Protein: 6 g, Carbohydrates: 1 g,Fat: 11 g, Cholesterol: 353 mg, Sodium: 176 mg, Potassium: 66 mg,Phosphorus: 94 mg, Calcium: 34 mg, Fiber: 0.3 g Food choices: 1 meat, 1 fat Carbohydrate choices: 0


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L U N C H


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SALT-SAVING TIPS

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

INGREDIENTS12 oz

3

1 cup1/2 cup1/4 cup

2 tbsp

unsalted turkey breast, cookedmedium apples, red and greenceleryonionmayonnaiseapple juice

Recipe submitted by DaVita dietitian Denise from Virginia.

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

When you have kidney disease, consuming too much sodium can be harmful because your kidneys aren’t as able to rid your body of excess sodium and fluid. If you’re in the early stages of kidney disease, your doctor and dietitian can monitor your blood pressure and advise you to restrict sodium if your blood pressure is high or if you’re retaining fluid. If you have stage 5 kidney disease, or end stage renal disease, and require dialysis, you’ll be asked to follow a low-sodium diet and limit fluids. This will help with thirst control and prevent excessive amounts of fluid from building up in your body between treatments. If you are on hemodialysis, limiting sodium and fluid can help you reduce cramping and avoid blood pressure drops during dialysis. Use these tips, along with the advice of your doctor and dietitian, to save on salt when you’re shopping at the grocery store, eating at home or dining out at restaurants.

AT THE GROCERY STORE

• Buy fewer packaged and processed foods.

• Read nutrition labels and choose low-sodium or no-added-salt items.• Compare brands. You may be surprised by how much the sodium amounts differ between brands of similar products.• Read ingredients on frozen and fresh meats, especially pork and

chicken, and avoid injected sodium additives.

AT HOME

• Measure salt before adding limited amounts to dishes.• Replace salt in recipes with Mrs. Dash seasoning blend, homemade seasoning blends (recipes on DaVita.com/ FindRecipes), fresh or dried herbs and spices, or fresh citrus zest.• Modify recipes with the 25 percent rule (see p. 12 for more information).

AT RESTAURANTS

• Ask for no salt on your food and bring your own seasoning blend.• Choose salad instead of soup.

Opt for oil and vinegar instead of dressing.• Avoid processed meats.• Skip or limit bread, especially garlic or cheese bread.• Order fruit, sherbet or sorbet instead of cakes, cookies, muffins and pies.


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S I D E

Cranberry and Roasted Garlic RisottoPortions: 4 Serving size: 3/4 cup

Recipe submitted by DaVita dietitian Jennifer from New Jersey.

1. Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.

2. Mince onion.3. Melt butter in a large saucepan. Add roasted garlic and onion in

saucepan and cook over medium heat until soft.4. Add rice and cook for 2 minutes.5. Add broth and dried cranberries to rice mixture. Bring to a boil and

cook for 2 minutes.6. Pour into casserole dish. Cover and bake for 30 minutes.7. Remove from oven and sprinkle Parmesan cheese over the top.

Serve immediately.

INGREDIENTS1 cup

2 tbsp3 tbsp

3/4 cup2 cups

1/2 cup

1/2 tbsp

onionbutterroasted garlicArborio rice, uncookedlow-sodium chicken brothsweetened, dried cranberriesParmesan cheese

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 267, Protein: 8 g, Carbohydrates: 43 g,Fat: 7 g, Cholesterol: 17 mg, Sodium: 100 mg, Potassium: 184 mg,Phosphorus: 66 mg, Calcium: 46 mg, Fiber: 2.9 g Food choices: 2 starch,1 low-potassium fruit, 1 fat Carbohydrate choices: 3


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S I D E

Cabbage SaladPortions: 8 Serving size: 3/4 cup

Recipe submitted by DaVita dietitian Nilima from California.

1. Cut all the vegetables into thin julienne slices. Cut the grapes in half and finely chop the cilantro. Set aside.

2. Heat a large pot over medium-high heat. Add the oil and mustard seeds.3. Wait until the mustard seeds crackle, and then add green

and red cabbage.4. Once cabbage starts to wilt (approximately 2 minutes), add

carrots and cucumbers.5. Mix all the vegetables together in the pot, and remove from heat after

1 minute. Season with lemon juice and salt.6. Garnish with red grapes and cilantro. Cover and refrigerate

until ready to serve.

INGREDIENTS5 cups3 cups

3/4 cup1 cup

125

1/4 cup2 tsp2 tsp

1/4 tsp

green cabbagered cabbagecarrotsEnglish cucumbersred grapescilantro sprigscanola oilmustard seedslemon juicesalt

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 99, Protein: 1 g, Carbohydrates: 8 g, Fat: 7 g, Cholesterol: 0 mg, Sodium: 86 mg, Potassium: 248 mg, Phosphorus: 34 mg, Calcium: 42 mg, Fiber: 2.1 g Food choices: 1-1/2 medium-potassium vegetable, 1-1/2 fat Carbohydrate choices: 1/2


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S I D E

Roasted Cauliflower with RosemaryPortions: 4 Serving size: 3/4 cup

Recipe submitted by DaVita dietitian team.

1. Preheat oven to 450° F.2. Cut cauliflower florets into bite-size pieces. Chop rosemary.3. In a large bowl, toss cauliflower with remaining ingredients.4. Spread seasoned cauliflower on an ungreased baking sheet.5. Roast for 15 minutes; remove from oven and stir.6. Continue roasting for 10 minutes or until cauliflower is tender and

lightly browned.

INGREDIENTS6 cups1 tbsp

1-1/2 tbsp1/4 tsp1/4 tsp

cauliflower floretsfresh rosemaryolive oilsaltblack pepper

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 32, Protein: 1 g, Carbohydrates: 2 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 80 mg, Potassium: 204 mg, Phosphorus: 30 mg, Calcium: 16 mg, Fiber: 1.7 g Food choices: 1 medium-potassium vegetable, 1/2 fat Carbohydrate choices: 0

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11



D I N N E R

Halibut with Lemon Caper SaucePortions: 6 Serving size: 3 ounces fish, 3/4 cup rice, 2 tablespoons sauce

Recipe submitted by DaVita dietitian Sara from California.

1. Combine 2 tablespoons lemon juice and olive oil in a large ziptop bag. Add halibut steaks and marinate 5 minutes.

2. Spray a nonstick skillet with cooking spray and heat to medium. Place halibut in skillet and cook 3 minutes. Turn, cook 2 minutes longer, then remove fish from skillet.

3. To make sauce, melt butter in the skillet over low heat, add flour and stir. Pour broth into flour mixture and continue stirring for 1 minute. Add wine, remaining lemon juice, capers and pepper. Continue to stir and cook until sauce thickens, about 3 to 5 minutes.

4. Place halibut in pan to reheat. Divide fish into 6 portions and serve over 3/4-cup cooked rice. Top with 2 tablespoons of lemon caper sauce.

INGREDIENTS4 tbsp1 tbsp20 oz

2 tbsp2 tsp

1/2 cup

1/4 cup1 tsp

1/4 tsp4-1/2 cups

lemon juiceolive oilraw halibut steaksunsalted butterall-purpose white flourreduced-sodium chicken broth white wine caperswhite pepper cooked white rice

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 340, Protein: 26 g, Carbohydrates: 34 g,Fat: 9 g, Cholesterol: 46 mg, Sodium: 118 mg, Potassium: 573 mg,Phosphorus: 306 mg, Calcium: 79 mg, Fiber: 0.6 g Food choices: 3 meat, 2 starch Carbohydrate choices: 2


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D I N N E R


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Slow Rotisserie-Style ChickenPortions: 8 Serving size: 3 ounces

Recipe submitted by DaVita dietitian Ann from Maryland.

1. Preheat oven to 325° F.2. Shake flour into roasting bag.3. Put half the onion slices in the chicken cavity.4. Place the bag in a roasting pan and add remaining onion slices. Place the

chicken on top of the onion.5. Sprinkle the chicken with salt, pepper and poultry seasoning. Close the

bag according to package directions and slit the bag in six places.6. Bake for 2 hours or until thermometer reads 165° F.7. Remove from oven and let stand for 10 to 15 minutes; carefully open

bag. Remove contents to a serving dish and pour sauce from bag into a gravy bowl.

INGREDIENTS2 tbsp

1

1 3 lb

1/4 tsp1/4 tsp

1 tsp

all-purpose flour large-size oven roasting bagonion, slicedwhole chickensaltpepperpoultry seasoning

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 170, Protein: 22 g, Carbohydrates: 4 g,Fat: 6 g, Cholesterol: 64 mg, Sodium: 132 mg, Potassium: 243 mg,Phosphorus: 175 mg, Calcium: 20 mg, Fiber: 0.6 g Food choices: 3 meat Carbohydrate choices: 0

7 PORTION CONTROL TIPSMODIFY RECIPES WITH THE 25 PERCENT RULE

With the 25 percent rule, you can make almost any recipe kidney-friendly. Simply reduce ingredients high in sodium, potassium and phosphorus to 25 percent or 1/4 of the amount in the original recipe. Try using the 25 percent rule with ingredients such as salt, tomato sauce, cheese, beans, nuts and chocolate.

Not only is limiting potassium, phosphorus and sodium important for people on a kidney diet, but so is controlling portions. Eating too much or too little can directly affect your weight, cholesterol and glucose levels and more.

Use these 7 tips, along with the advice of your doctor or dietitian, to eat healthy portions:

1. Use a food scale or measuring cups and spoons.2. Read food labels to know serving sizes.3. Keep a food diary. Write in a journal, use a phone app or use the DaVita Diet Helper™.4. Eat only a small portion of something you really love.5. Use smaller dishes at home.6. When eating at a restaurant, share a meal or ask the server to box half of it.7. Seek support from family and friends.


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D I N N E R


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DAVITA® EAT SMART

Easy Crock-Pot® Beef StroganoffPortions: 6 Serving size: 2/3 cup stroganoff,1 cup egg noodles

Recipe submitted by DaVita dietitian Janice from South Dakota.

1. Chop onion and mince garlic cloves.2. Mix the beef, broth, sherry, onion, garlic, oregano, pepper, thyme and

bay leaf in a Crock-Pot. Cover and cook on high until beef is tender, 4 to 5 hours.

3. Combine the sour cream, flour and water; mix until smooth.4. Add the sour cream mixture to the beef in the Crock-Pot and allow to cook

another 15 to 25 minutes until the mixture is thickened.5. Cook egg noodles according to package instructions, omitting salt. Drain.6. Serve stroganoff over noodles.

INGREDIENTS1/2 cup

21 lb

1 cup

1/3 cup1/2 tsp1/4 tsp1/8 tsp

11/2 cup1/4 cup

2 tbsp12 oz

oniongarlic clovesboneless beef top round, cut into 1” cubesreduced-sodium beef brothdry sherrydried oreganofreshly ground black pepperdried thymebay leafsour creamall-purpose flourwateregg noodles, uncooked

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 421, Protein: 28 g, Carbohydrates: 48 g,Fat: 13 g, Cholesterol: 105 mg, Sodium: 71 mg, Potassium: 325 mg,Phosphorus: 275 mg, Calcium: 51 mg, Fiber: 2.4 g Food choices: 3 meat,3 starch Carbohydrate choices: 3

Get Personalized Diet Support from a Kidney Specialist If you are not on dialysis, partner with a registered dietitian to receive online nutrition counseling with DaVita® Eat Smart.

Choose from two program options to help you maintain your kidney-friendly diet:

1. Monthly subscription • Two 30-minute sessions with your dietitian include: — Personal meal and nutrition plans tailored to your needs — Food tracking assistance, plus feedback and tips from your dietitian — Recipes and shopping lists to help you manage your nutrition plan — Review of progress toward milestones • Optional integration with your FitBit or other health device is available

2. One-time sessionHave specific questions? Try a 30-minute session to speak with a dietitian about your questions. No commitment required, just schedule a session each time you need it. Learn more and sign up for a session at DaVitaEatSmart.com.


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D I N N E R

Braised Short Ribs of BeefPortions: 8 Serving size: 3 ounces

Recipe submitted by DaVita dietitian Cissy from California.

1. Preheat oven to 350° F.2. Chop the carrots, celery and onion.3. Trim fat from the ribs. Combine 1/2 cup flour and pepper. Roll short

ribs in flour to coat.4. Heat 1-1/2 tablespoons oil in a skillet, and brown ribs on all sides.5. Place the ribs in a roasting pan and roast uncovered for 45 minutes.

Carefully pour off extra fat.6. Heat 1/2 tablespoon oil in a large pot and sauté chopped vegetables

until soft.7. Add roasted short ribs and beef broth. Cover and simmer for 2 hours or

until ribs are tender.8. To make gravy, brown 2 tablespoons flour in 1 tablespoon oil. Add 1

cup of the meat liquid and stir over medium heat until thickened. Serve 2 tablespoons of gravy with each serving of short ribs.

INGREDIENTS1/2 cup1/2 cup1/2 cup

2-1/2 lbs1/2 cup plus

2 tbsp1/2 tsp3 tbsp2 cups

carrotsceleryonionboneless short ribsall-purpose flourblack peppercanola oilreduced-sodium beef broth

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 327, Protein: 28 g, Carbohydrates: 5 g,Fat: 21 g, Cholesterol: 79 mg, Sodium: 189 mg, Potassium: 359 mg,Phosphorus: 223 mg, Calcium: 19 mg, Fiber: 0.6 g Food choices: 3-1/2 meat, 1/2 low-potassium vegetable, 1 fat Carbohydrate choices: 0

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17



D E S S E R T

Warm Bread PuddingPortions: 6 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Patty from Oklahoma.

1. Preheat oven to 325° F.2. Spray an 8-inch round baking dish with nonstick cooking spray.3. In a large mixing bowl, beat eggs and egg whites until foamy. Beat in almond milk (or rice milk), honey, vanilla and rum or rum extract.4. Cut bread into cubes and stir into egg mixture. Pour into the prepared baking dish.5. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.6. To serve, spoon warm pudding into dessert dishes.

INGREDIENTS22

1-1/2 cups2 tbsp

1 tsp2 tbsp

or 1 tsp

4

large eggsegg whitesalmond milk or rice milkhoneyvanillarum rum extractslices raisin bread

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 124, Protein: 5 g, Carbohydrates: 19 g, Fat: 3 g, Cholesterol: 62 mg, Sodium: 148 mg, Potassium: 115 mg, Phosphorus: 59 mg, Calcium: 135 mg, Fiber: 1 g Food choices: 1/2 meat, 1 starch, 1/2 nondairy Carbohydrate choices: 1


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D E S S E R T


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Apple Zucchini BreadPortions: 36 Serving size: 1/2-inch slice

Recipe submitted by DaVita dietitians Brittany and Holly from Illinois.

1. Preheat oven to 350˚ F. Grease and flour two 9-inch x 5-inch loaf pans. Peel and chop the apples; shred the zucchini.2. In a large bowl, mix eggs, oil, granulated sugar, 3/4 cup brown sugar and vanilla.3. In a separate bowl, mix baking soda, 3-1/2 cups flour, salt and 2 teaspoons cinnamon.4. Stir the flour mixture into egg mixture. Fold in apples and zucchini and pour mixture into loaf pans. Bake for 40 minutes.5. To prepare the crumb topping combine 1/4 cup flour, 1/4 cup brown sugar and 1 teaspoon cinnamon. Cut in the butter until the mixture becomes very crumbly.6. After baking for 40 minutes take the bread out of the oven and add the crumb topping.7. Bake for an additional 10 minutes or until toothpick comes out clean from the center of the loaf.8. Cool for 10 minutes, then remove loaves from pans and transfer to wire racks to cool completely. Cut each loaf into eighteen 1/2-inch slices before serving.

INGREDIENTS3-3/4 cups

plus 1-2 tbsp1 cup

2 cups4

1/2 cup3/4 cup

1 cup1 tsp

1-1/2 tsp1/2 tsp

3 tsp2 tbsp

all-purpose flour to prepare pansGranny Smith appleszucchinilarge eggsvegetable oilgranulated sugarbrown sugarvanilla extractbaking soda saltground cinnamoncold unsalted butter

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

FALL FARMERS’ MARKET FINDS

Fall is a great time to visit your local farmers’ market. Cool weather crops are abundant: apples, kale, green beans, cabbage, cauliflower, carrots, broccoli, collards, onions, leeks, turnips, turnip greens, spaghetti squash, parsley, dill, oregano, thyme and sage. Beyond the health benefits you get from eating fresh produce, you also get to know your local farmers and try varieties of fruits and vegetables you might not find in the grocery store. Prepare a kidney-friendly meal from items you find at the market (all recipes on DaVita.com/FindRecipes):

• Spaghetti Squash Parmigiano• Apple Cider Beef Stew

• Cauliflower Rice• Carrot and Apple Casserole


20



D E S S E R T

Pumpkin Cheesecake BarsPortions: 16 Serving size: 1 bar, 2-inch square

Recipe submitted by DaVita dietitian Maryann from Virginia.

1. Preheat oven to 350° F. Set out butter and cream cheese to soften.2. In a medium bowl, combine the flour and brown sugar. Cut-in butter to make a crumb mixture. Set aside 3/4-cup of the mixture for topping.3. Press remaining mixture into the bottom of an 8-inch x 8-inch x 1-1/2-inch baking pan.4. Bake for 15 minutes, then remove from oven. Cool slightly.5. Lightly beat eggs. Combine eggs, cream cheese, sugar (or substitute), pumpkin, cinnamon, allspice and vanilla in large mixer bowl. Blend until smooth.6. Pour mixture over baked crust. Sprinkle with reserved crumb topping. Bake for 30 to 35 minutes.7. Remove from oven and cool before cutting into bars.

INGREDIENTS5 tbsp

8 oz1 cup

1/32

3/4 cup1/2 cup

1-1/2 tsp1 tsp1 tsp

buttercream cheeseall-purpose flourgolden brown sugar large eggsgranulated sugarpureed pumpkinground cinnamonground allspicevanilla extract

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 184, Protein: 2 g, Carbohydrates: 22 g,Fat: 10 g, Cholesterol: 52 mg, Sodium: 84 mg, Potassium: 62 mg,Phosphorus: 40 mg, Calcium: 28 mg, Fiber: 0.6 g Food choices: 1/2 starch, 1 high-calorie, 2 fat Carbohydrate choices: 1-1/2


21



Sugar and Spice PopcornPortions: 4 Serving size: 2 cups

Recipe submitted by DaVita dietitian Suzette from Missouri.

1. Heat the butter, sugar, cinnamon and nutmeg on the stove in a saucepan until butter melts and sugar dissolves. If preferred, microwave the ingredients in a microwavesafe bowl. Be careful not to burn the butter.2. Drizzle spiced butter mixture over popped popcorn; mix well.3. Serve immediately for bestresults.

INGREDIENTS2 tbsp2 tbsp

1/2 tsp1/4 tsp8 cups

unsalted buttersugarcinnamonnutmeg air-popped popcorn

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 120, Protein: 2 g, Carbohydrates: 12 g,Fat: 7 g, Cholesterol: 16 mg, Sodium: 2 mg, Potassium: 56 mg,Phosphorus: 60 mg, Calcium: 6 mg, Fiber: 2.5 g Food choices: starch, 1 fat Carbohydrate choices: 1

D E S S E R T


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Do you know what to eat when you have chronic kidney disease (CKD)? Diet recommendations are different for each person depending on their stage of CKD, type of dialysis treatment, body size, nutritional status and blood test results. We've created this chart* to help you with your diet. * Note: These are general guidelines.

Talk to your dietitian or physician to create a plan based on your needs.

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

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KNOWING WHAT TO EAT FOR CHRONIC KIDNEY DISEASE STAGES

Quick Reference Guide

TODAY'S KIDNEY DIET


Foods Stages 1-2 CKD Stages 3-4 CKD Stage 5 End Stage Renal Disease (ESRD)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 portionsHHD 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 1,000+ 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.


Autumn Recipes - DaVita · PDF fileAs temperatures drop and leaves fall, the Today’s...

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