Simple Summer Recipes for the Dialysis Diet

You hungry? If you need dialysis to do the work your kidneys can’t, grabbing a bite to eat from the drive-thru isn’t really an option.

That’s because processed foods tend to be higher in sodium, potassium, and phosphorus. And these are minerals you want to avoid or limit when you’re on dialysis. So what should you eat?

You’ve still got options. For example, our Dialysis-Friendly menu includes 30-plus meals made from fresh ingredients hand-crafted by a team of professional chefs designed to help you manage kidney disease.

That’s one way to go. But what if you’re feeling more like taking over the kitchen and cooking your own meal? You can do that too, and it doesn’t have to be complicated. You can make some healthy and tasty meals with just a few ingredients.

Try these Super Simple Summer Recipes:

Shrimp Salad

Serves 4 - for Dialysis diet

1 lb. medium shrimp
1/4 c. Greek Yogurt
2 Tbsp. Mayonnaise
2 tsp. freshly-squeezed lemon juice
1 Tbsp. chopped fresh dill
1/2 Tbsp. chopped fresh lemon thyme leaves
1 Tbsp. chopped fresh parsley leaves
Freshly ground black pepper
8 large lettuce leaves

Cook the shrimp in a small amount of water until just cooked. Transfer to a bowl of ice water to cool. Peel and devein shrimp.

Mix yogurt, mayonnaise, lemon juice, and herbs in a medium bowl.

Add shrimp, season with pepper, and toss to coat.

Place 2 lettuce leaves on each plate, and place portions of shrimp salad on top.

Nutrition

Servings: 4

Amount Per Serving Calories % Daily Value
Calories 177  
Calories from Fat 3  
Total Fat 7.2g 9%
Saturated Fat 1.4g 11%
Cholesterol 225mg 78%
Sodium 304mg 14%
Total Carbohydrates 2.2g 2%
Dietary Fiber .5g 2%
Sugars 1.1g
Protein 25g
Potassium 301.4mg
Phosphorus 56

*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.

Asian Pear Salad

Serves 4 - for renal CK 3&4 or Dialysis diet

4 Asian Pears
16 leaves of Bibb Lettuce
2 oz blue cheese, crumbled
1/2 c. Walnuts, coarsely chopped
1/2 c. water
1/8 tsp. table salt
1/2 c. sugar
1/2 c. Dried Cranberries

Have a sheet of parchment paper ready on a counter.

Heat up the water and pinch of salt to a simmer over medium heat in a non-stick frying pan. Stir in the sugar until it's dissolved, stirring constantly. Keep stirring until it becomes syrupy and starts to brown. Quickly stir in the walnuts and take it off the heat. Pour and scoop it out unto the parchment paper to cool.

Place 4 leaves of lettuce on each of 4 plates. Peel, core and dice the pears. Place equally over the lettuce on the plates.

Break up walnuts mixture and scatter walnuts, blue cheese and dried cranberries evenly over the pears. Serve.

Nutrition

Servings: 4

Amount Per Serving Calories % Daily Value
Calories 435  
Calories from Fat 3  
Total Fat 13g 20%
Saturated Fat 3.5g 17%
Cholesterol 10.5mg 4%
Sodium 269mg 11%
Total Carbohydrates 157g 52%
Dietary Fiber 7g 28%
Sugars 64g
Protein 4g
Potassium 368mg
Phosphorus 129mg

*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.

Pasta Salad- for renal CK 3&4 or Dialysis diet

Pasta Salad a renal recipe

Serves 12

16 oz uncooked colorful pasta (like rainbow Rotini)
1 tsp salt(for cooking water)
1 tablespoon green onion,sliced thin
1 cup carrots, julienned or grated
1 cup broccoli florets
1 cup cucumber, diced
1 cup red bell pepper, diced fine
1/2 cup white wine vinegar
1/2 cup olive oil, divided
1 clove garlic, crushed
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon celery seed
2 tbsp fresh minced basil
2 tbsp fresh minced mint
1/2 cup crumbled feta cheese

Cook pasta in water to which you've added 1 tsp of salt. When done, drain very well and then use 1 Tbsp of the oil to toss it. (This will keep it from sticking together while it cools). Put in refrigerator to cool.

Prepare all the other ingredients. Mix together the remaining olive oil, the vinegar, garlic, pepper, oregano, celery seed and fresh herbs.

Half an hour before serving, mix all ingredients together: Pasta, vegetables, dressing, and feta. Mix well and serve.

Nutrition

Servings: 12
Serving Size: 1 cup

Amount Per Serving Calories % Daily Value
Calories 310  
Calories from Fat 14
Total Fat 3g 5%
Saturated Fat 1.6g 8%
Cholesterol 1g .3%
Sodium 203mg 9%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 2g
Protein 9g
Potassium 164g
Phosphorus 62mg

*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.