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🍂 Autumn Flavors: Pumpkin Spice CKD Recipes & Fall Clean-up!
Coach Ginny Marksl RDN
October 01, 2024
In partnership with
Hello there!
As fall deepens and the pumpkin spice season ramps up, let's indulge in comforting, kidney-friendly pumpkin recipes and tips to embrace the fall clean-up. This edition brings wellness that's as heartwarming as a fall bonfire. Let's cozy up to health!
30min Easy Kidney Friendly Recipes
I made it a point to start with the most requested feature which is to serve you with quick, easy, and kidney-friendly recipes. Each recipe counts the SPPP: sodium, potassium, phosphorus and protein for easier review. Enjoy!
Breakfast: Pumpkin Spice Smoothie
Why It's Kidney Friendly
Pumpkin is low in potassium, and spices like cinnamon and nutmeg add an autumnal touch, making this smoothie a delicious, kidney-friendly breakfast.
Ingredients
1/2 cup of pumpkin puree
1 cup of unsweetened almond milk
1/2 banana
1 teaspoon of pumpkin spice mix
1 teaspoon of honey
Directions
Combine all ingredients in a blender.
Blend until smooth.
Pour into a glass and serve chilled.
Nutritional Info (per serving)
Sodium Protein Potassium Phosphorus | 150 mg 3 g 275 mg 75 mg |
Lunch: Pumpkin Soup
Why It's Kidney Friendly
Pumpkin is packed with fiber and vitamin A, making this soup a nutritious and kidney-friendly lunch.
Ingredients
2 cups of pumpkin puree
2 cups of low-sodium vegetable broth
1/2 onion, chopped
Spices to taste (cumin, black pepper)
Directions
In a pot, combine pumpkin puree, broth, and onions.
Simmer until onions are tender.
Blend until smooth using a blender.
Add spices to taste and serve warm.
Nutritional Info (per serving)
Sodium Protein Potassium Phosphorus | 150 mg 3 g 300 mg 100 mg |
Dinner: Roasted Chicken with Pumpkin & Veggies
Why It's Kidney Friendly
Chicken is a good source of protein, and pumpkin and veggies provide fiber and nutrients, making this a balanced and kidney-friendly dinner.
Ingredients
1 chicken breast
1 cup of diced pumpkin
1 cup mixed vegetables (carrots, broccoli)
1 tablespoon of olive oil
Salt, black pepper, and rosemary to taste
Directions
Preheat the oven to 375°F (190°C).
Season chicken and veggies with olive oil, salt, pepper, and rosemary.
Spread out on a baking sheet and roast for 20-25 minutes, until chicken is cooked through and veggies are tender.
Serve hot.
Nutritional Info (per serving)
Sodium Protein Potassium Phosphorus | 150 mg 28 g 450 mg 250 mg |
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