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Today's Kidney Diet

Summer Salads

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Easily make shopping lists, plan menus and track your daily nutrition goals by visiting DaVita.com/MealPlanning. RecipesGet access to 1,000+ kidney-friendly recipes by going to DaVita.com/GetRecipes. Cookbook SeriesDownload all the Today's Kidney Diet cookbooks for free at DaVita.com/Cookbook.

* 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. 13159-MKTG-Summer Salads

Dear Reader,

Whether you’re beachside, on a trail, in a park or at home, DaVita has a summer recipe you can bring along on all your adventures.

Summer Salads, our latest Today’s Kidney Diet cookbook, brings a collection of kidney-friendly salads to your barbeque and picnic tables, with recipes such as Grilled Chicken Salad, Crunchy Couscous Salad and Home-Style Macaroni Salad.

The salads, and dessert, featured in this cookbook were created with the kidney diet in mind, meaning each seasonal recipe contains lower levels of sodium, potassium and phosphorus, as well as high-quality protein to give you the nutrition you need to help you feel your best.

Inside this cookbook you’ll also learn about food safety tips, how to make your own salad dressing, and summer berries. 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 summer recipes and tips found in the following pages.

Happy cooking!The DaVita Kidney Care Team

Today's Kidney Diet

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Apple Cranberry Slaw with Celery Seed Dressing

S I D E S A L A D

Portions: 8 Serving size: 1 cup

Recipe submitted by DaVita dietitian Arlene from California.

Ingredients

1. Shred the cabbage and chop the apple into small pieces. Grate the onion.2. In a large bowl, mix cabbage, apple, onion, cranberries and almonds.

3. In a small bowl or jar, combine remaining ingredients to make celery seed dressing; mix vigorously. 4. Pour dressing over slaw and toss.

• 1/2 medium cabbage head• 1 medium red apple• 2 tablespoons onion• 1/2 cup dried, sweetened cranberries• 1/4 cup toasted sliced almonds

• 1/2 cup canola oil• 1/4 cup sugar• 1/4 cup cider vinegar• 1/2 tablespoon celery seed• 1/2 teaspoon dry mustard

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 216, Protein: 1 g, Carbohydrates: 17 g, Fat: 16 g, Cholesterol: 0 mg, Sodium: 12 mg, Potassium: 200 mg, Phosphorus: 35 mg, Calcium: 45 mg, Fiber: 2.7 g Food choices: 1 medium-potassium vegetable, 1 low-potassium fruit, 3 fat Carbohydrate choices: 1

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today. 3

Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

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S I D E S A L A D

Recipe submitted by DaVita dietitian Carol from Wisconsin.

Portions: 6 Serving size: 1/2 cup

Ingredients• 1 medium cucumber• 1/2 cup red bell pepper• 1/4 cup sweet onion• 2 tablespoons black olives• 1/4 cup flat-leaf parsley• 1/2 cup couscous, uncooked• 3/4 cup water

• 2 tablespoons olive oil• 2 tablespoons unseasoned rice vinegar• 2 tablespoons feta cheese crumbles• 1-1/2 teaspoon dried basil• 1/4 teaspoon salt• 1/4 teaspoon black pepper

1. Thinly slice and quarter the cucumber. Chop the bell pepper, onion, olives and parsley.2. In a medium saucepan, heat water to a boil and add couscous. Return to a boil. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.

3. Add the cucumber, bell pepper, onion, olives and parsley to the couscous.4. Combine the olive oil, vinegar, feta cheese, basil, salt and pepper to make dressing. Mix the dressing with the couscous salad.5. Refrigerate at least 1 hour. Serve chilled.

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

Crunchy Couscous Salad

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Recipe submitted by DaVita dietitian Kim from Michigan.

Preparation1. Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.2. Cut the cucumber in half vertically, remove seeds and slice. Slice the carrots and green onion. Finely chop the bell pepper.

3. Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to the vinegar mixture; toss to coat.4. Cover and chill 30 minutes.

Ingredients• 1/4 cup unseasoned rice vinegar• 1 teaspoon sugar• 1/2 teaspoon olive oil• 1/8 teaspoon black pepper• 1/2 cucumber

• 1 cup carrots• 2 tablespoons green onion• 2 tablespoons red bell pepper• 1/2 teaspoon Mrs. Dash® Italian Medley seasoning blend

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 25, Protein: 0 g, Carbohydrates: 6 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 22 mg, Potassium: 180 mg, Phosphorus: 22 mg, Calcium: 20 mg, Fiber: 1 g Food choices: 1 medium-potassium vegetable Carbohydrate choices: 1/2

Cucumber-Carrot Salad

S I D E S A L A D


4 Food Safety Tips for Summer1. Practice proper handling: Wash your hands frequently or use hand sanitizer. 2. Watch your time/temps: Bacteria grows in food between 40° F and 140° F. Don't allow food to remain in this zone for more than two hours. Carry food in a cooler. 3. Mind your meats: Marinate meat in the refrigerator, throw away excess marinade and thaw frozen meat in the refrigerator or microwave. 4. Cover it up: Keep food covered to avoid insects, as they may carry bacteria.




Fruit Salad SlawPortions: 6 Serving size: 1/2 cup

Recipe created by DaVita dietitian Cindy from Wisconsin.

Ingredients• 1 cup red apples• 1/2 cup purple cabbage• 1/2 cup green cabbage• 1/4 cup carrots

• 8 ounces canned crushed pineapple• 1/4 cup mayonnaise• 3 tablespoons pineapple juice• 2 teaspoons sugar

1. Dice the unpeeled apples. Shred the cabbage and grate the carrots. Drain crushed pineapple; reserve liquid.2. In a small bowl blend mayonnaise, 3 tablespoons of the reserved pineapple juice and sugar until smooth. Set aside.

3. In a medium bowl, combine pineapple, apples, cabbage and carrots.4. Add mayonnaise mixture and toss.5. Cover and refrigerate until chilled.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 115, Protein: 0 g, Carbohydrates: 11 g, Fat: 7 g, Cholesterol: 3 mg, Sodium: 61 mg, Potassium: 116 mg, Phosphorus: 12 mg, Calcium: 5 mg, Fiber: 1.1 g Food choices: 1/2 low-potassium fruit, 1/2 low-potassium vegetable Carbohydrate choices: 1

S I D E S A L A D

High-Potassium Foods to Avoid or Limit in SaladSalads are a great way to incorporate nutritious foods into your healthy eating plan, but not all ingredients are equal when it comes to following the kidney diet.

Here are some foods to limit, or avoid, in your summer salads:

• Artichokes• Avocados• Kiwis• Oranges• Papayas• Potatoes

• Raisins and other dried fruits (cranberries are OK)• Seeds and nuts • Sweet potatoes • Tomatoes




Home-Style Macaroni SaladPortions: 10 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Geri from Texas.

Ingredients• 8 ounces macaroni, uncooked• 1/2 cup celery• 1/4 cup red onion• 1/4 cup red bell pepper• 1/2 tablespoon jalapeño pepper, chopped

• 3/4 cup mayonnaise• 1 tablespoon apple cider vinegar• 2 tablespoons fresh chives• 1/2 teaspoon salt• 1/4 teaspoon black pepper

1. Cook the pasta according to package directions, omitting salt. Transfer cooked pasta to a colander and rinse under cold water; drain and set aside to cool.

2. Chop the celery and red onion. Finely chop the bell pepper and jalapeño pepper.

3. In a large bowl, combine remaining ingredients until well blended. Add the pasta and toss to coat.

4. Chill salad in the refrigerator at least 1 hour before serving.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 212, Protein: 4 g, Carbohydrates: 19 g, Fat: 14 g, Cholesterol: 10 mg, Sodium: 215 mg, Potassium: 61 mg, Phosphorus: 41 mg, Calcium: 11 mg, Fiber: 1.2 g Food choices: 1 starch, 2 fat Carbohydrate choices: 1

S I D E S A L A D


S I D E S A L A D


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S I D E S A L A D

Kale Slaw

1. Remove kale leaves from stalks and finely chop. Measure 3 cups for slaw. Chop the shallots.

2. Shred the Brussels sprouts and measure 2 cups.

3. In a medium bowl, combine the kale, Brussels sprouts, cranberries and shallots.

4. In a small bowl, combine the olive oil, vinegar, honey, Mrs. Dash seasoning blend, mustard and pepper. Pour over vegetables and mix.

5. Refrigerate for 30 minutes before serving. For a variation, heat the slaw and stir-fry for a hot dish.

Ingredients• 1/2 bunch fresh kale• 2 tablespoons shallots• 6 medium Brussels sprouts• 1/3 cup dried, sweetened cranberries• 3 tablespoons olive oil

• 3 tablespoons apple cider vinegar• 3 tablespoons honey• 1 teaspoon Mrs. Dash® garlic and herb seasoning blend• 1/2 teaspoon yellow mustard• 1/8 teaspoon black pepper

Preparation


Recipe submitted by DaVita.com by DaVita dietitian Sara from California.

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 143, Protein: 2 g, Carbohydrates: 18 g, Fat: 7 g, Cholesterol: 0 mg, Sodium: 29 mg, Potassium: 245 mg, Phosphorus: 38 mg, Calcium: 46 mg, Fiber: 2 g Food choices: 1 medium-potassium vegetable, 1-1/2 fat, 1/2 high-calorie Carbohydrate choices: 1



Summer Berry BountyBerries are abundant during the summer months, and taste the best, when they’re in season. Low in potassium and high in antioxidants, berries are a perfect healthy treat or salad add-in for those on a kidney diet.

Pick up any of these berries at your local farmers’ market and enjoy:

• Blackberries• Blueberries• Boysenberries• Cranberries

• Currants• Gooseberries• Raspberries• Strawberries


S I D E S A L A D

Tabbouleh SaladPortions: 8 Serving size: 3/4 cup

Recipe submitted by DaVita dietitian Nicole from California.

Ingredients• 1/2 cup dry bulgur• 1 medium tomato• 1 bunch green onions• 2 bunches parsley• 1/2 bunch mint

• 3 lemons• 1/2 cup olive oil• 1/2 teaspoon salt• 1/2 teaspoon black pepper

1. Wash the bulgur. Drain and place in a large bowl. Pour 1/2 cup boiling water over the bulgur, cover the bowl and let sit for 30 minutes. Drain excess liquid (if any).

2. Dice the tomato; chop the green onions, parsley, mint and peeled cucumber.

3. Add vegetables to bulgur and mix well.

4. Juice the 3 lemons. Add olive oil, lemon juice, salt and pepper to bulgur mixture.

5. Let salad set at room temperature for about an hour to absorb the lemon juice and olive oil before serving. Refrigerate leftovers and serve during the week.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 182, Protein: 2 g, Carbohydrates: 12 g, Fat: 14 g, Cholesterol: 0 mg, Sodium: 160 mg, Potassium: 265 mg, Phosphorus: 53 mg, Calcium: 45 mg, Fiber: 3 g Food choices: 1/2 starch, 1-1/2 low-potassium vegetable, 2-1/2 fat Carbohydrate choices: 1


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.

Get No-Cost Kidney Diet Education Learn how diet can impact your kidney health during a 90-minute kidney education class in your community. Register at DaVita.com/KidneyEducation.


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Cool ‘n’ Crunchy Chicken SaladPortions: 6 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Deb from Illinois.

1. Dice or shred the chicken. Chop the egg, onion and celery.2. Place all ingredients in a large bowl and stir together.

3. Cover and chill overnight or at least 2 hours before serving. If desired, serve on bread, roll, croissant or pita bread with green leaf lettuce.

Preparation

• 2 cups chicken, cooked• 1 large hard-boiled egg• 2 tablespoons onion• 1/4 cup celery

• 1/4 cup reduced-fat mayonnaise• 1 teaspoon fresh lemon juice• 1/2 teaspoon sugar• 1/4 teaspoon black pepper

Ingredients

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 127, Protein: 16 g, Carbohydrates: 2 g, Fat: 6 g, Cholesterol: 75 mg, Sodium: 95 mg, Potassium: 136 mg, Phosphorus: 122 mg, Calcium: 14 mg, Fiber: 0.2 g Food choices: 2 meat, 1 fat Carbohydrate choices: 0

E N T R É E


Make Your Own Salad Dressing

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

Mix together:• Healthy oil, including canola, grape seed, olive or vegetable oil • Vinegar, including balsamic, cider, red wine and unseasoned rice vinegar; or fresh lemon, lime or pineapple juice

• Herbs, fresh, dried or herb seasoning blends without salt• Spices, including cumin, fennel, poppy seeds, paprika or red pepper flakes• Garlic or shallots• 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.



Ingredients• 3 tablespoons olive oil• 3 tablespoons red wine vinegar• 2 teaspoons Mrs. Dash® garlic herb seasoning blend• 1/4 teaspoon salt• 4 boneless, skinless chicken breasts

• 6 cups butterhead lettuce• 1/2 small red onion• 12 medium strawberries• 8 plain breadsticks, 9-1/4” x 3/8” size

1. Make dressing by combining the olive oil, vinegar, Mrs. Dash seasoning and salt.2. Place the chicken in a zip top bag and add 2 tablespoons of the dressing to coat chicken pieces.3. Heat a grill to medium-high heat.4. Place the chicken breasts on grill and cook 8 to 10 minutes until juices are clear and chicken is cooked through. If using a thermometer, temperature should be at least 165° F. Remove from heat and rest 5 minutes.

5. Tear the lettuce into pieces. Cut the onion into rings.6. Arrange lettuce, onion rings and strawberries on a plate.7. Slice each breast diagonally and place on lettuce bed.8. Pour 1 tablespoon remaining dressing over each salad.9. Serve each salad with 2 breadsticks.

Preparation

Recipe submitted by DaVita dietitian Sara from California.

Portions: 4 Serving size: 1 chicken breast over 1-1/2 cups salad

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 308, Protein: 29 g, Carbohydrates: 14 g, Fat: 15 g, Cholesterol: 70 mg, Sodium: 278 mg, Potassium: 534 mg, Phosphorus: 249 mg, Calcium: 55 mg, Fiber: 2.2 g Food choices: 3-1/2 meat, 1/2 starch, 1/2 low-potassium fruit Carbohydrate choices: 1

Grilled Chicken Salad

E N T R É E




Get No-Cost Kidney Care EducationMeet your local kidney expert. Register for a 90-minute training session taught by a certified instructor in your community.Register at DaVita.com/KidneyEducation.

Note: Check with your dietitian to be sure this recipe is acceptable for your indi-vidual diet. Greek yogurt is a significant source of protein, potassium, phosphorus and calcium. This recipe provides an easy way to increase protein intake but portion must be limited to keep other nutrients of concern within an acceptable amount.

1. Cook the pasta according to package directions, omitting salt. Drain and rinse until cooled.

2. Mince the garlic; slice the green onions; chop the bell pepper; shred the lettuce.

3. In a small bowl, combine the sour cream and salsa. Mix into the pasta.

4. Add hot taco sauce, garlic, chiles and olives to pasta and stir.

5. Sprinkle green onions and bell pepper over top of pasta mixture. Cover and refrigerate to chill.

6. Before serving, sprinkle cheese on top of pasta salad (optional). For each serving, place one cup of shredded lettuce on a salad plate. Top lettuce bed with one cup of Taco Pasta Salad.

Ingredients• 12 ounces penne pasta, uncooked• 1 large garlic clove• 2 green onions• 1/2 cup red bell pepper• 8 cups iceberg lettuce• 1/2 cup sour cream

• 1/2 cup salsa• 2 tablespoons hot taco sauce• 1/2 cup canned diced green chiles• 2 tablespoons sliced black olives• 1/2 cup shredded Mexican cheese

Preparation

Portions: 8 Serving size: 1 cup pasta salad, 1 cup lettuce

Recipe submitted by DaVita dietitian Arlene from California.

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 230, Protein: 8 g, Carbohydrates: 36 g, Fat: 6 g, Cholesterol: 14 mg, Sodium: 205 mg, Potassium: 261 mg, Phosphorus: 128 mg, Calcium: 97 mg, Fiber: 2.8 g Food choices: 2 starch, 1 medium-potassium vegetable, 1 fat Carbohydrate choices: 2-1/2

Taco Pasta Salad

E N T R É E

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.



E N T R É E


Recipe submitted by DaVita dietitian Noelle from Oregon.

Ingredients• 1/2 cup red bell pepper• 1/2 cup green bell pepper• 1 cup zucchini • 1/4 cup green onions • 1/4 cup fresh basil• 1 garlic clove

• 5 ounces canned tuna packed in water • 2-1/2 tablespoons red wine vinegar• 1 tablespoon olive oil• 1/8 teaspoon black pepper

1. Dice the bell peppers and thinly slice zucchini; chop the green onions and basil; mince garlic.

2. Pour 3/4 cup of water into a medium saucepan.

3. Place the diced bell peppers and sliced zucchini into a steamer basket and place over the saucepan. Heat water to a boil and steam vegetables for 10 minutes.

4. Remove vegetables from heat, drain off any excess water and transfer to a serving bowl.

5. Add the tuna, green onions and basil. Toss to combine ingredients.

6. To make the dressing, combine vinegar, oil, garlic and black pepper in a jar with a tight-fitting lid and shake well.

7. Pour dressing over tuna and vegetable mixture and mix well.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 88, Protein: 10 g, Carbohydrates: 3 g, Fat: 4 g, Cholesterol: 11 mg, Sodium: 23 mg, Potassium: 248 mg, Phosphorus: 80 mg, Calcium: 21 mg, Fiber: 1 g Food choices: 1 meat, 1 medium-potassium vegetable, 1 fat Carbohydrate choices: 0

Tuna Veggie Salad




D E S S E R T

Red, White and Blue PiePortions: 8 Serving size: 1/8 pie

Recipe submitted by DaVita dietitian Heather from Missouri.

1. To make the filling, beat cream cheese and preserves until smooth with an electric mixer on medium-speed.

2. Fold the whipped topping into cream cheese mixture.

3. Spread filling evenly over the bottom of the graham cracker crust.

4. Arrange the blueberries around outer ring of pie. Layer raspberries around inner ring of pie.

5. Chill at least 30 minutes.6. Before serving, finish

decorating with a dollop of whipped topping in the center and a raspberry or strawberry on top.

Ingredients• 8 ounces light cream cheese• 1/2 cup low-sugar red raspberry preserves• 3 cups Reddi-Wip® dairy whipped topping

• 1 prepared graham cracker crust, 9" size• 1 cup fresh blueberries• 1-1/2 cups fresh raspberries

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 237, Protein: 4 g, Carbohydrates: 35 g, Fat: 9 g, Cholesterol: 19 mg, Sodium: 220 mg, Potassium: 162 mg, Phosphorus: 91 mg, Calcium: 75 mg, Fiber: 2.6 g Food choices: 1/2 starch, 1/2 low-potassium fruit, 1 milk Carbohydrate choices: 2



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Today's Kidney Diet - DaVita - Kidney disease and dialysis ... · PDF fileDownload all the Today's Kidney Diet ... Inside this cookbook you’ll also learn about food safety tips,