Phosphorus and potassium are minerals found in many foods and food additives. When your kidneys aren’t working well, these two minerals can build up in your blood. Too much phosphorus can lead to intense itching and serious bone problems. Too much potassium will damage your heart. Eating too much sodium or salt can make you thirsty and cause you to keep too much water in your body possibly causing swelling, breathing problems and high blood pressure.
Our July blog offers some favorite summer recipes for good kidney health. These recipes have less phosphorus, potassium and sodium than they usually do. Give them a try to enjoy some great tasting dishes without eating too much phosphorus, potassium and sodium. Also, remember to keep an eye on the suggested portion sizes; the amounts you eat, even on kidney-friendly foods, will make a difference. Moderation is ALWAYS the KEY to Good Nutrition!
Here are delicious summer recipe that are perfect for a kidney diet.
Serving size: 4 pieces or 1 tortilla
- 5 ounces shrimp, shelled and de-veined
- 2 tablespoons cilantro
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 2 flour tortillas, burrito size
- 2 tablespoons sour cream
- 4 teaspoons salsa
- 2 tablespoons jalapeno cheddar cheese, shredded
- Rinse shrimp and cut into bite-size pieces.
- Combine cilantro, lemon juice, cumin and cayenne pepper in a zip-lock bag t make marinade. Add shrimp pieces and set aside to marinate for 5 minutes.
- Heat a skillet to medium heat and add shrimp with marinade. Stir-fry 1 to 2 minutes until shrimp turns orange. Remove skillet from heat and spoon shrimp out, leaving marinade.
- Add sour cream to marinade in skillet and stir to mix.
- Heat tortillas in a large skillet or microwave. Spread 2 teaspoons salsa onto each tortilla. Top with ½ shrimp mixture and sprinkle with 1 tablespoon cheese.
- Spoon 1 tablespoon sour cream marinade mixture on top of shrimp. Fold tortilla in half, turn over in skillet to heat, then remove from pan. Repeat with second tortilla and remaining shrimp, cheese and marinade.
- Cut each tortilla into 4 pieces. Garnish with cilantro and lemon wedge with ready to serve.
Nutrients per serving:
Calories: 318 – Cholesterol: 118 mg
Protein: 20 grams – Potassium: 276 mg
Fat: 15 grams – Phosphorus: 243 mg
Spice up your summer in a healthy way with this great spicy barbecue sauce and chili con carne recipes. These kidney-friendly recipe are ideal. Give them a try. You’ll be sure to love the flavors!
SPICY BARBECUE SAUCE
Makes: 1 ½ cups
Serving Size: 1 tablespoon
- ¼ cup dark corn syrup
- ¼ cup tarragon vinegar
- 2 tablespoons tomato paste
- 1 teaspoon Tabasco sauce
- 2 teaspoons dry mustard
- ¼ cup chopped onions
- 1 teaspoon Kitchen Bouquet ™
- 1 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- Mix all ingredients together, except vegetable oil and flour, in a saucepan.
- In a separate container, mix vegetable oil and flour together to make a paste.
- Add paste to saucepan and cook on low heat until desired thickness is reached.
- Pour or brush on baked or grilled meats.
Can be used on hamburgers, beef or pork ribs, chicken, pork chops, short ribs and steaks.
Nutrition information per tablespoon:
- Calories: 12
- Protein: trace
- Fat: 0 grams
- Cholesterol: 0 grams
- Sodium: 6 mg.
- Potassium: 28 mg
- Phosphorus: 3 mg
CHILI CON CARNE
Serving size: 1 cup
- 1 ½ pounds lean ground beef
- 16 ounce can stewed tomatoes, blenderized
- 1 tablespoon oil
- 1 to 2 tablespoons chili powder (to taste)
- ½ cup chopped onion
- 1 stalk celery, chopped
- ½ cup chopped green bell or chili pepper
- 1 ½ cup water
- Heat large skillet on medium heat. Add oil, onion, celery and pepper until tender, but not brown.
- Add ground beef, breaking into small pieces and cook until brown.
- Add blenderized tomatoes, chili powder and water. Mix thoroughly, reduce heat to low.
- Simmer for several hours.
- Calories: 260
- Protein: 22 grams
- Carbohydrates: 5 grams
- Fat: 14 grams
- Sodium: 116 mg
- Potassium: 438 mg.
- Phosphorus: 190 mg
4 hard boiled eggs
1 Tablespoon onion, finely chopped
½ teaspoon vinegar
½ teaspoon dry mustard
2 Tablespoons mayonnaise
Pepper to taste
Dash of paprika
- Cut eggs in half lengthwise and remove yolk.
- Mash yolks with a fork and mix with remaining ingredients.
- Refill eggs, heaping slightly.
- Sprinkle with paprika.
Portion size: 2 egg halves
Protein: 7 grams
Sodium: 90 mg.
Potassium: 80 mg.
Phosphorus: 110 mg.
Serving size: 1 slice
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 4 large eggs, well beaten
- 1 cup canola oil
- 2-1/2 cups strawberries, finely chopped (fresh or no-sugar-added frozen, thawed)
- Pre heat oven to 350 degrees.
- Mix dry ingredients (flour, sugar, baking soda, cinnamon and salt) together in a large mixing bowl. Make a well.
- In a separate bowl, beat eggs. Mix in canola oil. Add strawberries and stir well to combine ingredients.
- Pour liquid mixture into well of dry ingredients.
- Use a large spoon and mix by hand until well blended, but do not over mix.
- Pour into two ungreased 9” x 11” load pans.
- Bake 50 to 60 minutes.
- Cool on a rack for 15 minutes.
- Use a plastic knife to loosen the sides of the bread from the loaf pans and remove gently. Finish cooling on a rack.
- Wrap bread in clear wrap or foil to help keep it fresh. Loaves can be refrigerated.
Cholesterol: 42 mg
Phosphorus: 39 mg.
Protein: 3 grams
Sodium: 157 mg.
Fat: 12 grams
Potassium: 64 mg.
CHICKEN LETTUCE WRAPS
Serving size: 2 wraps (1/2 cup chicken mixture, 2 lettuce leaves)
- 8 ounces cooked chicken breast, minced
- 2 scallions, chipped
- 2 teaspoons minced garlic
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons hoisin sauce*
- 1 teaspoon Chinese Five Spices seasoning**
- ¼ cup red onion, chipped
- ¼ cup fresh cilantro or parsley, chipped
- ¼ cup mushroom, chopped
- 8 lettuce leaves
- In a medium skillet, combine chicken, scallions, garlic, canola oil, sesame oil, rice vinegar, hoisin sauce and Chinese Five Spices seasoning. Cook over medium-low heat for 15 minutes, stirring several times.
- Remove chicken to a serving bowl. Place ¼ cup chicken on each lettuce leaf. Top with 1-2 teaspoon each red onion, mushroom, red bell pepper and cilantro or parsley. Wrap lettuce around chicken mixture and pick up to eat.
Cholesterol: 51 mg.
Phosphorus: 130 mg.
Protein: 17 grams
Sodium: 103 mg.
Fat: 15 grams
Potassium: 225 mg
*Hoisin sauce is usually found in the Chinese or Asian food section of most grocery stores.
** Chinese five spices is a combination of ground cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice. Dynasty brand Chinese Five Spices is found in the spice section of most grocery stores.
GRILLED PORK SOUVLAKI
Serving size: 1 skewer
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 large clove garlic, minced
- 1 teaspoon dried whole oregano
- 1/8 teaspoon black pepper
- 1 pound pork tenderloin or pork loin chops, cut in 2” cubes for grilling
- 1 large green pepper cut into 2” cubes
- 1 medium onion (sweet, if available), cut into 2” cubes
- Combine all ingredients for marinade in a jar; secure top and shake until blended.
- Place pork cubes in a bowl; pour marinade over and marinate in the refrigerator from 45 minutes to up to 4 hours.
- Thread pepper, pork and onion alternately on six 12” skewers.
- Grill over medium-hot coals 12 to 15 minutes or to desired degree of doneness, turning half way through cooking.
Cholesterol: 53 mg.
Phosphorus: 336 mg.
Protein: 18 grams
Sodium: 58 mg.
Fat: 13 grams
Potassium: 39 mg.