Changing one’s diet is one way to assist in the management of kidney disease.
There are numerous meal planning resources available through the national kidney foundation and Mayo Clinic. This week’s recipes include suggestions for low protein, low sodium and low potassium meals.
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Chicken Breast and Bok Choy
1 tbsp. Dijon mustard
1 tbsp. extra virgin olive oil
1 tbsp. chopped fresh thyme leaves
2 cups thinly sliced bok choy
2 carrots, thinly sliced
4 boneless, skinless chicken breasts
freshly ground black pepper
1 small onion, thinly diced
4 lemon slices
Preheat oven to 425 degrees F.
In a small bowl combine the mustard, olive oil and thyme.
Prepare four pieces of parchment paper by folding four 18-inch pieces in half and cutting them. Open each piece and lay flat.
On each piece, arrange 1/2 cup bok choy, small handful of carrots and onion. Place a chicken breast on top and season with pepper.
Brush the marinade over the chicken breasts and top each with a slice of lemon.
Fold the parchment packets tightly shut. Place each packet on a cookie sheet then cook for 20-25 minutes in the preheated oven. Let stand five minutes before serving. Open packets carefully.
Note: sugar snap peas, asparagus or broccoli may be substituted for the bok choy.
One serving contains 25 g protein, 26 mg phosphorus, 187 mg potassium, 356 mg sodium and 164 calories.
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Cranberry Ketchup
1-12 oz. pkg. fresh or frozen cranberries
1/2 cup chopped sweet onion
2 cups water
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground mustard seeds
freshly ground black pepper
In a small saucepan, add the cranberries, onion and water. Bring to a boil then reduce heat and simmer, covered, until cranberries are softened, about 10 minutes.
Remove pan from heat. Puree the cranberries and onion in a blender then return to the saucepan.
Stir in the vinegar, sugar, cinnamon, allspice, mustard seeds and pepper. Simmer, uncovered, stirring regularly, until thickened, 5-10 minutes.
Remove from heat and transfer to sterilized container. Makes about 1 1/2 cups. Store in refrigerator. Serve as you would with regular tomato ketchup.
One tablespoon contains 0 protein, 3mg phosphorus, 20mg potassium, 1mg sodium and 25 calories.
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Fruit Sorbet
Syrup:
1/2 cup sugar
1/4 cup water
1 fresh thyme sprig
Sorbet:
juice of 6 oranges or six lemons or six limes
1/4 cup cooled syrup
To make the syrup, combine sugar, water and thyme in a small saucepan. Bring to a boil, turn off the heat, pour into a safe container and refrigerate until cold. Strain off the thyme sprig. Refrigerate syrup.
To make the sorbet, combine the fruit juice and 1/4 cup of the syrup in a blender and process until well mixed. Transfer to an airtight container and freeze for 3-4 hours until firm. Serve.
One serving contains 1g protein, 29mg phosphorus, 318mg potassium, 2mg sodium and 109 calories.
Joyce Walter can be reached at ronjoy@sasktel.net
