🍁 Turning Leaves, Turning Habits: Seasonal CKD Recipes & Ways to Stay Active!

Author

Coach Ginny Marksl RDN
September 17, 2024

Hello there! 

As the leaves turn to vivid colors, let's mirror nature and turn towards nurturing habits too. This edition brings you comforting, kidney-friendly recipes and tips to stay active as the weather cools. Let's color our health with fall's palette!

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: Pear & Walnut Oatmeal

Why It's Kidney Friendly

Oats provide heart-healthy fiber, pears are low in potassium, and walnuts add a crunch, making this oatmeal a tasty start to chillier mornings.

Ingredients

  • 1/2 cup of old-fashioned rolled oats

  • 1 pear, diced

  • A handful of walnuts

  • 1 tablespoon of honey

Directions

  1. Cook oats according to package instructions.

  2. Stir in diced pears and honey.

  3. Top with walnuts and serve warm.

Nutritional Info (per serving)

Sodium

Protein

Potassium

Phosphorus

75 mg

6 g

250 mg

150 mg

Lunch: Quinoa & Vegetable Soup

Why It's Kidney Friendly

Quinoa is a plant-based protein source, and vegetables provide fiber, making this soup a warming and kidney-friendly lunch.

Ingredients

  • 1/2 cup of cooked quinoa

  • 2 cups of mixed veggies (carrots, celery, onion)

  • 2 cups of low-sodium vegetable broth

  • Herbs and spices to taste (parsley, thyme, black pepper)

Directions

  1. In a pot, combine cooked quinoa, veggies, and broth.

  2. Bring to simmer until vegetables are tender.

  3. Season with herbs and spices to taste, and serve warm.

Nutritional Info (per serving)

Sodium

Protein

Potassium

Phosphorus

100 mg

8 g

350 mg

150 mg

Dinner: Baked Chicken with Fall Herbs

Why It's Kidney Friendly

Chicken is a lean protein source, and fall herbs add a comforting flavor, making this a satisfying and kidney-friendly dinner.

Ingredients

  • 1 chicken breast

  • A sprinkle of fall herbs (rosemary, thyme, sage)

  • A drizzle of olive oil

  • Salt and black pepper to taste

Directions

  1. Preheat the oven to 375°F (190°C).

  2. Drizzle the chicken with olive oil, herbs, salt, and pepper.

  3. Bake for 25-30 minutes, until chicken is cooked through.

  4. Serve with a side of roasted fall vegetables.

Nutritional Info (per serving)

Sodium

Protein

Potassium

Phosphorus

100 mg

26 g

300 mg

200 mg

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