Kidney Diet Food Recipes

By Nurse Rachelle Gordon, RN

 Table of Contents
Calories

Creamy Pumpkin and Lentil Soup 3

Salmon and Spinach with Tartare Cream 5

Protein
Greek Chicken with Lemon + Oregano 6
Slow Cooker Creamy Chicken 8

Carbohydrates
Baked Parmesan Mushrooms 9
Tomato Basil Bruschetta 10

Fat
Chicken and Farfalle with Creamy Walnut Sauce 11
The Ultimate Guacamole 13

Potassium
Low Potassium Style Fried Potatoes 14
Mediterranean Baked Fish 15

Calcium and Phosphorus

Wilted Escarole Salad with Figs, Bacon, and Blue Cheese 16
Chicken and Wild Rice Soup 18

Sodium
Jamie's Easy Granola 19
Southern Pecan and Apple Salad 20

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CALORIES

Creamy Pumpkin and Lentil Soup

Ingredients

1 tbsp olive oil, plus 1 tsp

2 onions, chopped
2 garlic cloves, chopped
approx 800g chopped pumpkin flesh, plus the seeds
100g split red lentils
small pack thyme, leaves picked, plus extra to serve
1l hot vegetable stock
pinch of salt and sugar
50g crme frache, plus extra to serve

Method

1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the
garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer
for 20-25 mins until the lentils and vegetables are tender.
2. Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them
with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump
and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look
nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.

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3. Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth,
then add the crme frache and whizz again. Taste for seasoning.
4. Serve with a spoonful of crme frache, a few thyme leaves and the toasted seeds scattered on
top.

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 Salmon and Spinach with Tartare Cream

Ingredients

1 tsp sunflower or vegetable oil

2 skinless salmon fillets
250g bag spinach
2 tbsp reduced-fat crme frache
juice lemon
1 tsp caper, drained
2 tbsp flat-leaf parsley, chopped
lemon wedges, to serve

Method

1. Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden
and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
2. Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once
or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crme
frache in the pan with a squeeze of the lemon juice, the capers and parsley, then season to
taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedge.

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PROTEIN

Greek Chicken with Lemon + Oregano

Ingredients

For the Chicken

1x 3-4 lb. roasting chicken, cut into pieces*

1 tsp. salt
tsp. black pepper

Marinade/Vinaigrette

2 tsp. lemon zest

c. fresh lemon juice, about 2-3 lemons
1 tbsp. dried oregano
c. olive oil
tsp. salt
3 sprigs fresh oregano
3 cloves of garlic, grated

On the side

1 lbs. potatoes, skin on, cut into 1" chunks

2 tsp. olive oil
salt & pepper to taste

Salad

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 6 large handfuls of mixed lettuce
1 pint of colorful cherry tomatoes
c. feta cheese, crumbled

Garnish

2 lemons for roasting

fresh oregano sprigs

Method

1. Remove the chicken from the refrigerator about 30 minutes prior to cooking.
2. Preheat your oven to 375 F. Grab a large roasting pan big enough to fit the chicken and potatoes
in 1 single layer. If you only have a small 9x13 pan, use 2 separate pans. Lightly coat with olive
oil.
3. Start the potatoes- add the chopped potatoes to the roasting pan, drizzle with olive oil, and
season with salt and pepper. Toss to combine. Cook for about 20 minutes.
4. Prepare the chicken- rinse the chicken with cold water and pat dry with paper towels. Set aside
while you prepare the marinade.
5. For the marinade- combine the first 5 marinade ingredients, zesting the lemons before you juice
them (about 2). Whisk to emulsify, and reserve half of the sauce for your vinaigrette.
6. To the marinade bowl, now add the chopped oregano leaves and grated garlic (use a microplane
for this).
7. After 20 minutes have passed, remove the potatoes from the oven and add the chicken pieces
(or place into a separate pan if using). Pour some of the marinade over the chicken massaging it
on top and underneath the skin. Season generously with salt and pepper.
8. Add the rest of the marinade over the potatoes and toss gently.
9. Cut the lemons in half and roast them alongside the chicken.
10. Roast everything in the oven for about 45 minutes or more depending on the size of your
chicken.
11. The chicken is done when the skin is golden and crispy and the juices run clear. For extra crispy
skin, place the chicken under the broiler for a couple of minutes.
12. To serve, place the chicken and roasted lemons onto a platter. Garnish with extra oregano
sprigs. Serve with the potatoes, salad, and reserved vinaigrette on the side

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 Slow Cooker Creamy Chicken

Ingredients
1-1/2 pounds boneless, skinless chicken thighs,
1/4 cup all-purpose white flour
1/2 cup onion, chopped
2 cups baby carrots
4 celery stalks, cut in 1 pieces
14 ounces low-sodium chicken broth
1/2 cup cream cheese
1 cup frozen peas
2 tablespoons chives, chopped

Method

1. Cut chicken thighs into 1 size pieces, Coat chicken with flour and add to slow cooker.,
2. Add onion, carrots, celery and chicken broth.
3. Cover with lid and cook on high setting for 4 hours.
4. Stir in cream cheese and peas.
5. Cover and cook for additional 30 minutes.
6. Garnish with chives and serve.

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CARBOHYDRATES

Baked Parmesan Mushrooms

Ingredients

1 1/2 pounds cremini mushrooms, thinly sliced

3 tablespoons olive oil
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Method

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon
zest, lemon juice, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently
toss to combine.
3. Place into oven and bake for 12-15 minutes, or until browned and tender, tossing
occasionally.
4. Serve immediately.

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 Tomato Basil Bruschetta

Ingredients

1/2 whole-grain baguette, cut into six 1/2-inch-thick diagonal slices

2 tablespoons chopped basil
1 tablespoon chopped parsley
2 cloves garlic, minced
3 tomatoes, diced
1/2 cup diced fennel
1 teaspoon olive oil
2 teaspoons balsamic vinegar
1 teaspoon black pepper

Method

1. Toast baguette slices in 400 F oven until lightly browned.

2. Mix all other ingredients together.
3. Spoon mixture evenly over toasted bread.
4. Serve immediately.

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FAT

Chicken and Farfalle with Creamy Walnut Sauce

Ingredients

1/3 cup(s) walnuts

1 clove(s) garlic
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 pinch(s) cayenne pepper
1/4 cup(s) reduced-sodium chicken broth
2 tablespoon(s) finely chopped fresh parsley
1/2 teaspoon(s) lemon juice
1 teaspoon(s) walnut oil
8 ounce(s) boneless, skinless chicken breasts
4 ounce(s) whole-wheat farfalle pasta
1 cup(s) small broccoli florets
1/2 red bell pepper, seeded and cut into thin slices

Method

1. Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in
a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and
creamy.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring
often, until it is no longer pink in the middle, 3 to 5 minutes.

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3. Cook pasta for 5 minutes. Add broccoli and bell pepper, cook, stirring occasionally, until the
pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the
walnut sauce and chicken; toss to coat.

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 The Ultimate Guacamole

Ingredients

2 ripe avocados, peeled and pitted

1 medium lime, juiced
1/4 cup(s) red onion, finely chopped
2 tablespoon(s) cilantro, chopped
1 clove(s) (small) garlic, finely chopped
1 teaspoon(s) kosher salt
1/2 teaspoon(s) black pepper
1 tablespoon(s) jalapeo pepper, finely chopped

Method

1. Place avocados and lime in medium bowl, and lightly mash with fork. Stir in remaining
ingredients.
2. Serve immediately or cover and chill up to 3 hours.

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POTASSIUM

Low Potassium Style Fried Potatoes

Ingredients

2 medium potatoes
1/2 cup canola oil
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon white pepper
8 teaspoons ketchup

Method

1. Dice potatoes into 1/2-inch cubes and soak or double-boil to reduce potassium if you are on a
low potassium diet. (See details in helpful hints).
2. Heat oil over medium heat in a skillet. Add potatoes to hot oil and cook for 10 to 12 minutes
until golden brown.
3. Remove fried potatoes to a paper towel to absorb extra oil.
4. Combine cumin, paprika and white pepper in a small dish or shaker. Sprinkle over hot potatoes
and toss.
5. Serve 8 fries with 2 teaspoons ketchup.

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 Mediterranean Baked Fish

Ingredients

2 teaspoon olive oil

1 large onion, sliced
1 can (16 oz.) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
3/4 cup apple juice
1/2 cup reserved tomato juice, from canned tomatoes
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
black pepper to taste
1 lb. fish fillets (sole, flounder, or sea perch)

Method
1. Heat oil in large nonstick skillet. Add onion, and saut over moderate heat 5 minutes or until
soft.
2. Add all remaining ingredients except fish.
3. Stir well and simmer 30 minutes, uncovered.
4. Arrange fish in 10x6" baking dish; cover with sauce.
5. Bake, uncovered, at 375 F about 15 minutes or until fish flakes easily.
Yield: 4 servings--Serving Size: 4 oz fillet with sauc

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CALCIUM AND PHOSPHORUS

Wilted Escarole Salad with Figs, Bacon, and Blue Cheese

Ingredients
2 bacon slices
1 head escarole
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1/4 cup dried figs, chopped
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled blue cheese (about 4 ounces)

Method
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and
crumble. Set aside, and reserve 1 teaspoon drippings in pan.

2. Place escarole top-down in pan, and press down gently. Cook over medium-high heat for 3
minutes or until wilted. Flip, and cook 1 minute. Remove to cutting board; coarsely chop
escarole, discarding core, and transfer to a large bowl.

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3. Heat olive oil in a pan over medium heat; add minced shallots, and cook 3 minutes or until
golden brown. Add balsamic vinegar, orange juice, dried figs, and sugar to pan; stir to dissolve
sugar and thicken. Pour dressing and figs over escarole, tossing gently to coat. Season with salt
and pepper. Mound on top of chicken; top with cheese and bacon.

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 Chicken and Wild Rice Soup

Ingredients
1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)

Method

1. Cook rice according to package directions, omitting salt and fat.

2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and
garlic; saut 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover,
reduce heat, and simmer 5 minutes or until potato is tender.
3. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook
5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until
cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

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SODIUM

Jamie's Easy Granola

Ingredients
2 cups quick-cooking oatmeal (not instant)
1 heaped cup mixed nuts
1/4 cup mixed seeds (sunflower, poppy, pumpkin, sesame)
3/4 cup unsweetened shredded coconut
1 teaspoon ground cinnamon
5 tablespoons maple syrup
About 3 tablespoons olive oil
1 1/2 cups dried fruit

Method
1. Preheat oven to 350.
2. Put oatmeal, mixed nuts, mixed seeds, coconut, and cinnamon on a baking sheet.
3. Stir well; smooth out.
4. Drizzle with maple syrup and olive oil; stir.
5. Bake 25-30 minutes.
6. Every 5 minutes or so take out and stir, then smooth down with a wooden spoon and put back
in oven.
7. When granola is golden, remove from oven, mix in dried fruit (roughly chop any large pieces); let
cool.
8. Serve with milk or yogurt.

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 Southern Pecan and Apple Salad

Ingredients
Olive oil
2 tablespoons butter
1/3 cup packed light brown sugar
1 cup pecan halves
3 teaspoons orange zest
Juice of 1 orange
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium red or green apples, cored, quartered, and thinly sliced
2 heads Belgian endive, separated into leaves
2 cups mixed greens (such as arugula and radicchio)

Method
1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add
butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely
dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to
splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into
one layer. Allow to cool so caramel hardens.

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2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with
a whisk. Have a taste--you want a nice balance between the vinegar and the oil. Adjust, if
needed, and season with salt and pepper.
3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture
gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.

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