What Can I Eat for Dinner With Kidney Disease?

1. Cabbage salad

• Preheat the oven to 325 F.
• Combine shallot, egg, Dijon mustard, maple syrup, and apple cider vinegar in a blender on medium speed.
• While blending, add the oil very slowly in a thin steady stream.
• Increase the blender’s speed as the mixture thickens, and continue pouring the oil.
• Blend until you have added all the oil or until the mixture reaches the desired thickness. Set aside.
• Combine cabbage, apples, plums, red onion, and hearts of palm in a large mixing bowl.
• Add dill, fresh mayonnaise, dried cranberries, black pepper, and creme fraiche (optional). Combine thoroughly.
• Transfer to a large serving bowl and top with chopped hazelnuts before serving.

2. Eggplant kasha

• Combine buckwheat groats and water in a medium saucepan and bring to a boil.
• Reduce heat to low and then cover and simmer for 15 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent and golden (about 6 minutes).
• Add garlic, celery, and eggplant, and cook for about 8 minutes or until the eggplant has lightly browned and softened.
• Add tomato, pine nuts, olives, and capers. Cook for an additional 2 minutes.
• Transfer the eggplant mixture to a food processor or blender, along with the remaining 1 tablespoon of olive oil, balsamic vinegar, pomegranate molasses, chives, parsley, salt, and pepper. Process for about 30 seconds, until the mixture is broken down but not completely pureed.
• Combine the eggplant mixture with cooked buckwheat groats in a medium mixing bowl. Stir until evenly combined. Divide into 4 individual servings.

3. Vegetable kare-kare (peanut stew)

To make ground, toasted rice: 

• Place rice (half a cup at a time) in a frying pan or wok and heat over moderate heat, stirring frequently to keep it from burning and to allow it to become uniform, deep golden (about 2-3 minutes). 
• Remove from heat and cool to room temperature. 
• Grind toasted rice coarsely in a blender or spice or coffee grinder.

To make the stew:

• Heat corn oil in a large skillet. Sauté gluten or seitan cubes and add garlic and onion.
• Add enough water to cover the gluten, then add ground peanuts and ground rice and simmer to thicken.
• Add annatto (atsuete) for coloring (optional), and season with salt.
• Turn heat to low, and add the eggplant, followed by string beans, banana heart, and bok choy. Cook until vegetables are tender (do not overcook).

4. Tropical salad

Ingredients for salad:

• 3 cups pineapple (400 grams), cubed (about half a small pineapple)
• 1 small red onion (70 grams), diced
• 1 medium orange bell pepper (119 grams), diced
• 1 medium cucumber (200 grams), cut into semi-circles
• 1 medium jalapeño (14 grams), diced
• ¼ cup cilantro, chopped
• 1 cup arugula

Ingredients for dressing:

• 2 tablespoons lime juice (one lime)
• ¼ cup olive oil
• 2 tablespoons honey
• ½ teaspoon red pepper flakes, crushed
• 1 teaspoon cider vinegar
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper, freshly ground

Instructions:

• Combine pineapple with all salad ingredients in a large serving bowl.
• Combine all salad dressing ingredients into a separate small mixing bowl.
• Stir the dressing until the ingredients are well combined and the oil is no longer separated.
• Pour the dressing over the salad.
• Divide into 6 servings or measure 1 cup per serving.

5. Baked fish with pasta

• Preheat the oven to 350-400 F.
• Season salmon with fresh lemon juice and lemon pepper.
• Place salmon in a lined baking dish and bake for 10 minutes or until it flakes easily with a fork.
• Cook 1 cup of pasta with 2 cups of water, seasoning with salt-free herb mixes. 
• Serve salmon over pasta.

People with kidney disease should avoid or limit their sodium, potassium, and phosphorus intake. The following foods are low in these nutrients:

• Cauliflower
• Onions
• Arugula
• Cabbage
• Buckwheat
• Olive oil
• Garlic
• Egg whites
• Red grapes
• Sea bass
• Blueberries
• Bell peppers
• Bulgur
• Radish
• Turnips
• Pineapples
• Cranberries
• Shiitake mushrooms