TKD WinterCookbook 2015

Today's
Kidney Diet
Hearty Winter Dishes
Today's Kidney Diet

Dear Reader,
Warm up from winters chill with the Todays Kidney Diet: Hearty
Winter Dishes cookbook, a collection of kidney-friendly recipes and
tips for holiday events and everyday cold-weather meals. Entertain
guests with Crab-Stuffed Shrimp, Green Chile Stew and Gingerbread
Apple Cobbler. Settle in for a family dinner with Peppercorn Pork
Chops, Caraway Cabbage and Rice, and Anise and Orange Biscotti.
Manage Your Diet

with DaVitas Online
Diet Tools
DaVita DietHelper
TM
Its easier to create a meal plan thats low in sodium, potassium

and phosphorusand also has the right amount of high-quality
proteinwhen you have recipes and tips to help. Learn about
seasonal winter produce, get ideas for managing your diet through
the holidays, uncover suggestions for warm dinners and sweet
treats, and prepare for the New Year with a healthy eating checklist.
Plus, our Today's Kidney Diet: Quick Reference Guide* (see insert in
back) will help you choose the best foods for your stage of chronic
kidney disease.
We hope you enjoy the recipes and tips found in the following pages.
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* K
idney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment
modality if on dialysis, body size, nutritional status, blood test results and other factors. Consult your dietician or
physician for the specific diet that is right for you.
2015 DaVita HealthCare Partners Inc. 09911 Winter Cookbook
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menus and track your daily
nutrition goals by visiting
DaVita.com/MealPlanning.
Recipes
Get access to 900+ kidneyfriendly recipes by going to
DaVita.com/GetRecipes.
Cookbook Collection
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Todays Kidney Diet series for free
at DaVita.com/Cookbook.
BRE AKFA ST
Gluten-Free Puffed
Oven Pancake
Recipe created by DaVita patient Emma Jean and submitted by
DaVita dietitian Sue from Washington.
Portions: 4
Serving size: 1/4 pancake
Diet types: CKD non-dialysis, dialysis, diabetes

Nutrients per serving: Calories: 177, Protein: 5 g, Carbohydrates: 19 g, Fat:
9 g, Cholesterol: 108 mg, Sodium: 166 mg, Potassium: 70 mg, Phosphorus:
79 mg, Calcium: 20 mg, Fiber: 0.5 g Food choices: 1/2 meat, 1 starch, 1 fat
Carbohydrate choices: 1
Ingredients
2 tablespoons butter
2 large eggs
1/2 cup rice flour
1/2 cup rice milk

1/8 teaspoon salt
Preparation
1. Preheat the oven to 400 F.
2. Place the butter in a 10-inch
ovenproof skillet or glass pie
plate. Place in the oven for 3 to
5 minutes or until the butter
melts.
3. In a medium mixing bowl, use
a wire whisk or rotary beater to
beat the eggs until combined.
Add the rice flour, rice milk and
salt. Beat until smooth.
4. Remove the skillet or pie plate
from the oven. Immediately
pour the batter into the hot
pan. Bake for 25 to 30 minutes
until the pancake is puffed
and well browned. Check the
middle to be sure the pancake
is done.
5. Transfer the pancake to a

serving plate and cut into 4
portions. Serve warm. Add
toppings of choice. Suggested
toppings include blueberries,
raspberries, sliced peaches,
sliced strawberries or
applesauce. If desired, sprinkle
the pancake with powdered
sugar or top it with whipped
cream or syrup.
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daily nutrition goals.
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BRE AKFA ST
Apple Onion
Omelet
Recipe submitted by DaVita dietitian Brenda from Washington.
Portions: 2
Serving size: 1/2 omelet

237 mg, Calcium: 146 mg, Fiber: 2.2 g Food choices: 2 meat, 1 lowpotassium fruit, 1/2 low-potassium vegetable, 1 fat Carbohydrate choices: 1
Ingredients

3 large eggs
1/4 cup 1% low fat milk
1 tablespoon water
1/8 teaspoon black pepper
1 tablespoon butter
3/4 cup sweet onion
1 large apple
2 tablespoons shredded
cheddar cheese
Preparation
2. Peel and core the apple. Thinly
slice the apple and onion.
3. Beat the eggs with milk, water
and pepper in a small bowl;
set aside.
4. Over medium heat, melt the
butter in a small, ovenproof
skillet.
5. Add the onion and apple to the
skillet and saut until the onion
becomes translucent, about 5
to 6 minutes.
6. Spread out the onion and apple

mixture evenly in the skillet and
sprinkle cheddar cheese over it.
7. Pour the egg mixture evenly
into the skillet and cook over
medium heat until the edges
begin to set. Transfer the
skillet to the oven and bake
until the center is firmly set,
approximately 10 to 12 minutes.
8. Cut the omelet in half and slide
each half onto an individual
plate. Serve immediately.
Get No-Cost Kidney Care Education

Meet your local kidney expert. Register for a
no-cost, 90-minute training session taught by
a certified instructor in your community.
Register at DaVita.com/KidneyEducation.

APPETIZER/SNACK
Artichoke Relish on
Toasted Pita
Recipe submitted by DaVita dietitian Carol from Alabama.
Portions: 16

Serving size: 2 tablespoons

of relish on 2 pita wedges

Nutrients per serving: Calories: 82, Protein: 3 g, Carbohydrates: 13 g, Fat: 2
g, Cholesterol: 1 mg, Sodium: 166 mg, Potassium: 103 mg, Phosphorus: 41 mg,
Calcium: 43 mg, Fiber: 2 g Food choices: 1 starch, 1/2 medium-potassium
vegetable Carbohydrate choices: 1
Ingredients
14 ounces canned artichoke
hearts
2 ounces canned diced
pimento
2 green onions
1 garlic clove
3 tablespoons grated
Parmesan cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
4 pita bread rounds, 7 size
Preparation
1. Drain and chop the artichoke
hearts and pimento. Thinly
slice the green onions and
mince the garlic clove.
2. Combine the artichokes,
pimentos, green onions,
Parmesan cheese, garlic,
lemon juice, olive oil and
pepper in a bowl, and mix well.
3. Cover and chill for 8 hours
or overnight.
5. Split pita rounds open. Cut

each half into quarters.
6. Place the pita wedges on a
baking sheet, smooth side
down and spray with cooking
spray. Bake for 8 minutes or
until lightly browned.
7. Cool the pita wedges and set
aside in an airtight container
until ready to serve.
8. Top each pita wedge with 1
tablespoon of Artichoke Relish.
Read Kidney Diet Tips

Learn how to make delicious meals and stay healthy
with DaVita dietitian Sara Colman's blog.
Visit DaVita.com/DietTips.

APPETIZER/SNACK
Cranberry Dip
with Fresh Fruit
Recipe submitted by the DaVita dietitian team.
Portions: 24
S
erving size: 2 tablespoons dip,
2 slices apple, 2 slices pear and
3 pineapple chunks

2 g, Cholesterol: 4 mg, Sodium: 8 mg, Potassium: 101 mg, Phosphorus: 15 mg,
Calcium: 17 mg, Fiber: 1.5 g Food choices: 1 low-potassium fruit
Ingredients
8 ounces sour cream
1/2 cup whole berry cranberry
sauce
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
4 cups fresh pineapple

4 medium apples
4 medium pears
1 teaspoon lemon juice
Preparation
1. Place the sour cream,
cranberry sauce, nutmeg and
ginger in a food processor
and process until well mixed.
Remove to a small bowl.
2. Cut the pineapple into bite-size
pieces. Cut the apples and pears
into 12 slices each. Toss the
apple and pear slices with lemon
juice to prevent browning.
3. Arrange the fruit on a platter

with the dip bowl in the middle.
Chill until ready to serve.
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10 Holiday Party Diet Tips

Whether youre hosting or attending a holiday party, use these tips to healthfully enjoy the event while sticking to your kidney diet.
1. Think about what youll eat in advance.
7.
Choose fruit pies over cream, chocolate or nut pies.
2. Take your binders to the party and remember to take them

when you eat.
8. Limit high-potassium yams, sweet potatoes and pumpkin

to a taste instead of a serving.
3. Watch portion sizes.
9.
Choose sugar-free desserts if you have diabetes.
4. Eat fresh meats and poultry instead of cured, deli or smoked.
10. Limit all nuts and chocolate to a small taste.
5.
Add flavor to foods with herbs instead of salt.
6.
Limit your fluid intake if you are on a fluid restriction.
For more kidney diet tips, visit DaVita dietitan Sara Colman's blog at DaVita.com/DietTips.

APPETIZER/SNACK
Crab-Stuffed
Shrimp
Recipe created by DaVita patient Lynn and submitted by
DaVita dietitian Danielle from Nevada.
Portions: 4
Serving size: 3 shrimp

278 mg, Calcium: 106 mg, Fiber: 0.4 g Food choices: 3-1/2 meat, 1/2 starch,
1 fat Carbohydrate choices: 1/2
Ingredients

6 ounces crab meat

1/4 cup dry bread crumbs
3 tablespoons unsalted butter
1 teaspoon celery
1 teaspoon parsley
1 teaspoon onion
1 teaspoon green bell pepper
1/4 teaspoon lemon juice

3 drops hot sauce
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
12 jumbo shrimp, raw and
shelled with tails on
Preparation
2. Finely chop the crab meat,
celery, parsley, onion and
bell pepper.
3. In a bowl mix together the
crab, bread crumbs, 3
tablespoons melted butter,
celery, parsley, onion and bell
pepper; set aside.
4. Spray a baking sheet with nonstick cooking spray.
5. Wash and devein the
shrimp, and pat dry. (Frozen,
deveined jumbo shrimp may
be substitutedthaw before
making recipe.)
6. Use a sharp knife to cut a 1/2deep pocket in the inner curved
side of shrimp from the tail
along the center, leaving 1/2
at end. Do not cut through the
back of shrimp. Use your finger
to widen the pocket.
7. Use about 2-1/2 tablespoons

of the crab mixture per shrimp.
Place the crab in the shrimp
pocket and distribute to fill.
Place the shrimp on a baking
sheet. Repeat, preparing all
the shrimp.
8. Brush the shrimp with melted
butter. Bake for 10 to 12
minutes. Do not overcook.
9. Serve with a side dish of
melted, unsalted butter
if desired.

ENTRE
Roasted Turkey
Recipe submitted by the DaVita dietitian team.
Portions: 8 plus leftovers Serving size: 3 ounces

Nutrients per serving: Calories: 144, Protein: 25 g, Carbohydrates: 0 g,
Fat: 4 g, Cholesterol: 64 mg, Sodium: 57 mg, Potassium: 256 mg,
Phosphorus: 182 mg, Calcium: 22 mg, Fiber: 0 g Food choices: 3 meat
Ingredients
12 pound turkey, fresh or frozen
(avoid self-basting)
1 teaspoon poultry seasoning
4 sprigs fresh parsley
4 sprigs fresh sage
4 sprigs fresh rosemary

4 sprigs fresh thyme
1/2 cup unsalted butter
1 cup low-sodium turkey stock
from turkey giblets
Preparation
1. If frozen, thaw the turkey
in the refrigerator for three
days before roasting. Check
plastic wrap on the turkey to
determine cooking time.
Remove the neck and giblet
bag from the cavity of the
turkey. Rinse the turkey with
cold water, and then pat it dry
with clean paper towels.
3. Using several fingers, loosen
the skin from the turkey breast
and drumsticks. Rub poultry
seasoning onto the turkey flesh
under skin. Place the parsley,
sage, rosemary and thyme
sprigs between the turkey skin
and flesh.
4. Place a meat thermometer in
the fleshy part of the thigh,
without touching the bone.
5. Coat the turkey with melted

butter (or oil) and place it
breast side up in a roasting pan
on a rack. Cover it loosely with
aluminum foil. Cook for 30
minutes, and then reduce the
heat to 325 F.
6. Begin basting the turkey
every 15 to 20 minutes with
the giblet stock and pan
juices. During the last 30
minutes, remove the foil from
the roasting pan. Cook for
3 to 4 hours until the meat
thermometer registers 165 F.
7. Let the turkey rest for 30
minutes before carving.
Connect with the Kidney Diet Community

Share diet tips and recipes with the myDaVita
community.
Sign up at DaVita.com/SocialCommunity.

13
11
ENTRE
Cranberry Chicken
Recipe submitted by DaVita dietitian Jennifer from Maryland.
Portions: 6

Serving size: 1 chicken breast with

1/2 cup of sauce

242 mg, Calcium: 27 mg, Fiber: 1.4 g Food choices: 4 meat, 1 low-potassium
fruit, 1-1/2 high calorie Carbohydrate choices: 3
Ingredients
1/4 cup onion
2 pounds boneless, skinless,
chicken breasts
1/4 cup ketchup
1 teaspoon dry mustard
16 ounces canned whole-berry

cranberry sauce
1/4 cup brown sugar
1 tablespoon apple cider
vinegar
Preparation
1. Chop the onion.
2. Preheat the oil in a large skillet.
Add the onion and saut
until clear.
3. Add the chicken and cook for 3
to 4 minutes on each side.
4. In a medium-sized bowl

combine the ketchup, dry
mustard, cranberry sauce,
packed brown sugar and
vinegar. Stir until mixed and
pour into skillet.
5. Cover and cook on medium
heat for 15 to 20 minutes.
5 Cold-Busting Foods
Viruses that cause common colds spread more easily in colder, drier
air. Arm yourself with these immune-boosting foods that are also low
in potassium and phosphorus.
1. Apple: 1 medium, 158 mg potassium, 10 mg phosphorus
2. Dried cranberries: 1/2 cup, 24 mg potassium, 5 mg phosphorus
3. Garlic: 1 clove, 12 mg potassium, 4 mg phosphorus
4. Pomegranate: 1/2 medium, 182 mg potassium, 28 mg phosphorus
5. White mushrooms: 1/2 cup, 150 mg potassium, 30 mg phosphorus

ENTRE
Peppercorn
Pork Chops
Recipe submitted by DaVita dietitian Kathleen from Pennsylvania.
Portions: 6
Serving size: 1 pork chop

30 g, Cholesterol: 92 mg, Sodium: 112 mg, Potassium: 332 mg, Phosphorus: 189
mg, Calcium: 26 mg, Fiber: 0.4 g Food choices: 3-1/2 meat, 2 fat, 1/2 lowpotassium vegetable Carbohydrate choices: 0
Ingredients
1 tablespoon crushed or
coarsely ground black
peppercorns
6 pork loin chops, 4 ounces
each
2 tablespoons olive oil
1/4 cup trans-fat free

margarine
5 garlic cloves
1 cup green and red bell
peppers
1/2 cup apple juice
Preparation
1. Press peppercorns into both
sides of the pork chops.
2. Heat the oil, margarine and
whole garlic cloves in a large
skillet over medium heat,
stirring frequently.
3. Add the pork chops and cook
uncovered for 5 to 6 minutes.
4. Dice the bell peppers. Add the

bell peppers and apple juice to
the pork chops.
5. Cover and simmer for another
5 to 6 minutes or until the pork
is thoroughly cooked.
Seasonable Winter Produce

Food thats in season is more nutrient-rich and flavorful. The produce
on this list is best during the winter months.
Low Potassium (<250 mg/serving)
Apples, Brussels sprouts, cauliflower, collards, cranberries, pears, red
grapes, spaghetti squash and tangerines
High Potassium (>250 mg/serving)
Beet greens and fresh beets, fennel, kale, oranges, parsnips,
persimmons, sweet potatoes and winter squash

13
ENTRE
Green Chile Stew

Recipe submitted by DaVita dietitian Kara from Arizona.
Portions: 6
Serving size: 3/4 cup stew, 1 tortilla

181 mg, Calcium: 32 mg, Fiber: 4.0 g Food choices: 2-1/2 meat, 2 starch, 1
low-potassium vegetable Carbohydrate choices: 2
Ingredients
1/2 cup all-purpose white flour
1 tablespoon garlic powder
1 teaspoon black pepper
1 pound lean pork chops
8 ounces green chile peppers,
canned
1 garlic clove
14 ounces low-sodium chicken
broth
6 flour tortillas, burrito size
3/4 cup iceberg lettuce
1/4 cup cilantro
6 tablespoons sour cream
Preparation
1. In a large zip-top plastic bag
combine the flour, garlic
powder and black pepper; mix
well.
2. Cut the pork into bite-size
cubes. Place the pork in the bag
and shake to coat well with the
flour mixture.
3. Heat the olive oil in a large
skillet and brown the pork
pieces.
4. Drain the chili peppers and
dice. Mince the garlic clove.
5. Place the browned pork, chili

peppers, garlic and chicken
broth into a slow cooker. Cook
for 10 hours on low heat.
6. Place 3/4 cup of the stew on a
tortilla and roll it burrito-style.
As an alternative to burritostyle, serve stew in a bowl with
a tortilla, bread or low-salt
crackers.
7. Shred the lettuce and chop
the cilantro. Top each serving
with 1 tablespoon sour cream,
lettuce and cilantro.

ENTRE
Pumpkin Chili
Recipe submitted by DaVita dietitian Melissa from Massachusetts.
Portions: 10
Serving size: 1 cup

215 mg, Calcium: 53 mg, Fiber: 3.5 g Food choices: 3 meat, 1 mediumpotassium vegetable Carbohydrate choices: 1/2
Ingredients
2 pounds ground turkey breast,
uncooked
1/2 cup onion
1/2 cup celery
1/2 cup carrots
3 garlic cloves
1 tablespoon chili powder
2 bay leaves
2 teaspoons cumin
1 teaspoon oregano
1 cup red kidney beans
15 ounces canned pumpkin
pure
1/2 cup canned chopped green
chilies
3 cups low-sodium chicken
broth
Preparation
1. Chop the onion and celery;
thinly slice the carrots and
mince the garlic cloves.
2. In a large pot heat 1 tablespoon
of olive oil over medium heat
and saut the onion, celery,
carrots and garlic until tender.
Remove from the pot and
set aside.
3. Add the turkey and remaining
olive oil to pot and cook
until the crumbles are no
longer pink.
4. Add the sauted vegetables
and remaining ingredients to
the pot and stir.
5. Reduce heat to a simmer

and cook for 1 hour. Stir
occasionally to prevent the
ingredients from sticking to the
pot.
6. Remove the bay leaves and
serve the chili over the rice
or with low-sodium crackers. If
desired, add red chili
pepper flakes.
(Note: Pumpkin replaces
tomatoes and tomato
sauce in this recipe. Follow
the recommended portion
size to keep the potassium
within an acceptable range for
a low-potassium kidney diet.)

15
ENTRE/SIDE
Ratatouille
Recipe submitted by DaVita dietitian Robin from Connecticut.
Portions: 16
Serving size: 1/2 cup

58 mg, Calcium: 57 mg, Fiber: 2.4 g Food choices: 1-1/2 medium-potassium
vegetables, 1/2 fat Carbohydrate choices: 1/2
Ingredients
2 cups onion
2 cups zucchini squash
3 cups yellow crookneck
squash
1 medium eggplant
2 medium carrots
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
4 garlic cloves
2 tablespoons olive oil

1 cup canned tomatoes
1 tablespoon fresh basil
1 tablespoon fresh oregano
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh sage
1 tablespoon black pepper
8 tablespoons grated
Parmesan cheese
Preparation
1. Dice the onion, squash,
eggplant, carrots and peppers.
Mince the garlic cloves. Add
the olive oil to large skillet, with
the garlic, herbs, black pepper
and carrots.
2. Cook for 2 minutes, and then
add the rest of the vegetables,
except the tomatoes.
3. Saut well and stir frequently,
10 to 15 minutes or until the
vegetables are semi-tender.
4. Add the tomatoes and
Parmesan cheese, and mix well.
5. Simmer covered for

approximately 1/2 hour.
Serve hot.
6. Portion the remaining
Ratatouille into 1- to 2-cup
portions and freeze. Reheat
in microwave for a quick dish
later. Serve the Ratatouille as
a side dish or add pasta (small
shells, bow ties or elbows).
Make it a complete meal by
adding cooked ground turkey,
chicken or beef.

17
SIDE
Caraway Cabbage
and Rice
Recipe submitted by DaVita dietitian Sara from California.
Portions: 2
Serving size: 1 cup

51 mg, Calcium: 41 mg, Fiber: 2.4 g Food choices: 1 starch, 1 mediumpotassium vegetable, 1/2 high calorie Carbohydrate choices: 2
Ingredients
1 cup cabbage
1 tablespoon onion
1/4 cup water
1 tablespoon Worcestershire
sauce
1/2 teaspoon caraway seed

1/4 cup canned mandarin
oranges
1 cup cooked rice
Preparation
1. Shred the cabbage and chop
the onion.
2. Spray a nonstick frying pan
with cooking spray and saut
the onion and cabbage
until limp.
3. Add the water, Worcestershire
sauce and caraway seeds.
Cook for 3 minutes. Stir to
prevent burning.
4. Drain the mandarin oranges

and add them to cabbage
mixture. Stir in the hot rice.
5. Remove from heat and serve.
7 Warm Dinners for Cold Winter Nights

Whats better on a cold winters night than a warm, homemade meal?
This collection of hearty, kidney-friendly recipes, which are all available
at DaVita.com/WarmDinners, will help warm you up.
1.
2.
3.
4.
5.
6.
7.
Apple Pork Chops with Stuffing

Beef and Barley Stew
Roasted Rosemary Chicken and Vegetables
Slow Cooker Chicken with Green Beans and Carrots
Southern Style Stuffed Peppers
Turkey and Beef Chili
Veggie Strata

SIDE
Lemony Couscous
Salad with
Cranberries
Recipe created by DaVita dietitian Martha from Missouri.
Portions: 10
Serving size: 1/2 cup

55 mg, Calcium: 18 mg, Fiber: 2.5 g Food choices: 1 starch, 1 low-potassium
fruit, 1/2 low-potassium vegetable Carbohydrate choices: 2
Ingredients
1/2 cup celery
1/2 cup cucumber
1/2 cup green onion
1 tablespoon parsley
1-1/2 cups (10 ounces)
couscous, uncooked
1/4 cup lemon

2 teaspoons fresh lemon zest
1/4 teaspoon ground cayenne
pepper
1/2 teaspoon ground cumin
1 cup dried sweetened
cranberries
Preparation
1. Chop the celery, cucumber,
onion and parsley.
2. In a sauce pan, combine 2 cups
of water with olive oil and bring
to a boil. Stir in the couscous
and cover. Remove from the
heat and let it stand for 5
minutes. Transfer the couscous
to a large serving bowl and
cool it in the refrigerator while
preparing the other ingredients.
3. Combine the lemon juice with
cayenne pepper and cumin.
4. To the cooled couscous,

stir in the lemon juice
and seasonings, chopped
vegetables, cranberries
and parsley; mix well with a
wooden spoon.
5. Return to the refrigerator for
several hours. Fluff with a fork
before serving. Garnish with
lemon slices and parsley.

19
DESSERT
Anise and Orange

Biscotti
Recipe submitted by DaVita dietitian Anne from Pennsylvania.
Portions: 18
Serving size: 2 cookies

2 g, Cholesterol: 12 mg, Sodium: 45 mg, Potassium: 26 mg, Phosphorus: 76 mg,
Calcium: 43 mg, Fiber: 0.5 g Food choices: 1 starch Carbohydrate choices: 1
Ingredients
2-1/2 cups all-purpose
white flour
2 teaspoons baking powder
2 teaspoons anise seed
1 teaspoon grated orange rind
1/2 cup sugar

1 large egg
2 tablespoons canola oil
1 teaspoon orange extract
Preparation
Line a large cookie sheet with
parchment paper.
2. Mix the first five dry
ingredients in a large bowl and
stir well.
3. Place the egg, oil and extract
in a small bowl and beat until
frothy, either by hand with a
whisk or with an electric mixer
for about 30 seconds.
4. Pour the liquid mixture into dry
ingredients. Mix with a wooden
spoon until the dough is mixed.
Or, you can use a low speed on
a mixer for about 1 minute.
5. Place the dough on a lightly
floured board and shape it into
a ball. Cut it in half.
6. Roll each half into a log thats

approximately 12 long. Flatten
the top slightly.
7. Place the dough on a cookie
sheet and bake until its lightly
golden, approximately 15 to
20 minutes.
8. Remove it from oven. Use
a bread knife or other
serrated knife, and slice at
approximately 3/4 intervals
to get 18 biscotti per half of
the dough.
9. Place the sliced biscotti back
on a cookie sheet with the
cut side up and bake until
lightly golden, approximately
5 minutes. Remove from the
oven, turn the biscotti over
and bake for 5 minutes.
Remove from the oven and
cool on a rack.

DESSERT
Cream Cheese
Thumbprint
Cookies
Recipe submitted by DaVita dietitian Jackie from North Dakota.
Portions: 24
Serving size: 3 small cookies

Nutrients per serving: Calories: 162, Protein: 2 g, Carbohydrates: 15 g,
Fat: 11 g, Cholesterol: 32 mg, Sodium: 74 mg, Potassium: 33 mg,
Phosphorus: 31 mg, Calcium: 38 mg, Fiber: 0.3 g Food choices: 1 starch, 2 fat
Ingredients

1 cup unsalted butter

8 ounces cream cheese
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder

1 teaspoon vanilla extract
1/2 cup strawberry jam
2 tablespoons powdered sugar
Method #2:

6.
Roll chilled dough to 1/8

thickness on lightly floured
surface. Cut cookies out with
a 2 fluted cookie cutter. Cut
a small hole in the middle of
half of the cookies. Sandwich
the cookies together and fill the
hole with jam before baking.
Place 2 apart on ungreased
cookie sheet. (Makes 24
cookies, serving size is 1 cookie.)
Bake for 10 to 12 minutes.
Preparation
1. Preheat the oven to 350 F. Set
the butter and cream cheese
out to soften.
2. In a medium bowl combine the
flour, sugar and baking powder.
3. In a large bowl combine
the butter, cream cheese
and vanilla; beat until light
and fluffy.
4. Add the dry ingredients to
the cream cheese mixture
and blend well. Form the dough
into a ball, wrap and chill for
2 hours.
5. There are two ways to roll out
the dough.
Method #1:

Roll chilled dough to 1/4

thickness on lightly floured
surface. Cut cookies out with a
1-1/2 round cutter. Place 2
apart on an ungreased cookie
sheet. Press center of each
cookie slightly with your thumb
and fill center with 1/2
teaspoon jam before baking.

21
DESSERT
Gingerbread
Apple Cobbler
Recipe submitted by DaVita dietitian Judy from Pennsylvania.
Portions: 8 Serving size: 3/4 cup or 1/8 cobbler

Nutrients per serving: Calories: 203, Protein: 3 g, Carbohydrates: 41 g, Fat: 3 g,
Cholesterol: 21 mg, Sodium: 123 mg, Potassium: 184 mg, Phosphorus: 73 mg, Calcium:
75 mg, Fiber: 1.5 g Food choices: 1 medium-potassium fruit, 1 starch, 1 high calorie,
1/2 fat Carbohydrate choices: 3
Ingredients

4 medium apples
1/3 cup brown sugar
1 tablespoon lemon juice
1 cup water
3/4 teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon cider vinegar
7 tablespoons 1% low fat milk
1/4 cup sugar
1 large egg
2 tablespoons light molasses
2 tablespoons corn syrup
2 tablespoons oil
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 cup whipped dessert
topping
Preparation
2. Peel and chop the apples.
Combine the apples, brown
sugar, lemon juice, 1 cup water
and 1/2 teaspoon cinnamon in
a medium saucepan. Cover and
cook until the apples are tender.
3. Mix the cornstarch and 1
tablespoon of water together
and stir into the hot apple
mixture. Continue cooking until
the mixture thickens. Pour the
apple mixture into a 1-1/2 quart
casserole dish and set aside.
4. Add 1 tablespoon of vinegar to
the milk and stir. Set aside.
5. Beat together the sugar, egg,

milk mixture, molasses, corn
syrup and oil.
6. In a separate bowl, stir together
the flour, baking soda, baking
powder, ginger and remaining
1/4 teaspoon cinnamon. Add
to the beaten egg and milk
mixture, and beat until smooth.
7. Pour the gingerbread mixture
over the apples in the casserole
dish. Bake for 30 minutes.
8. Serve warm with 1 tablespoon
of whipped dessert topping or
whipped cream.

Healthy Eating Checklist

for the New Year
The New Year is a great time to start fresh habits and address eating challenges that may be interfering with your health.
Use this healthy eating checklist and DaVita Diet HelperTM (visit DaVita.com/MealPlanning) to take action and renew your
commitment to your kidney-friendly eating plan.
C
reate a one-week meal plan. Place menus and recipes
in a notebook kept close by the kitchen, or store them
electronically using DaVita.com/MealPlanning on your
computer or mobile device.
tick with a shopping list to stay on track at the
S
grocery store.
ecord what you eat for at least one day each week using
R
the tracker feature on DaVita.com/MealPlanning.
ick a new kidney-friendly recipe to try each week to build
P
your own collection of recipes, and prepare them often.
Increase your food IQ. Visit DaVita.com/MealPlanning
to look up the nutrient content of foods you eat so youre
aware of their sodium, potassium and phosphorus content.
Identify a go-to meal for busy days. Consider a quick

sandwich, nutrition bar or drink, or a homemade frozen
meal to reheat quickly.
easure the liquids you consume and compare that
M
amount to your goal each day.
sk your dietitian to recommend at least one healthy,
A
kidney-friendly food each week. Include new foods you
have never tried.
ample salt-free seasoning blends, herbs and spices to
S
find your favorites. Keep them in sight in the kitchen or on
the table.
hare a kidney-friendly dish with friends and family at a
S
potluck or other social event once a month.

23
2000 16th Street :: Denver, CO 80202
There is so much more on DaVita.com!

Take charge of your kidney diet from your mobile device
or computer today.
: : DaVita Diet Helper
: : Recipe Alerts
Easily plan menus, make shopping lists, track your daily

nutrition goals and more.
Each month, get delectable, kidney-friendly recipes

delivered straight to your inbox.
Sign up today at DaVita.com/MealPlanning.
Sign up now at DaVita.com/Alerts.
: : Cookbook Collection
: : Kidney Diet Tips
Download the entire Today's Kidney Diet series to get

kidney-friendly recipes, essential diet tips and more.
Learn how to make delicious foods and how to stay

healthy on DaVita dietitian Sara Colman's blog.
Get free cookbooks at DaVita.com/Cookbook.
Get tips at DaVita.com/DietTips.
: : Phosphorus Challenge
: : myDaVita Community
Play the 30-day challenge to learn about phosphorus

and the kidney diet.
Share diet tips and recipes with the

myDaVita community.
Get savvy about phosphorus now at

DaVita.com/Phosphorus.
Sign up now at DaVita.com/SocialCommunity.

TKD WinterCookbook 2015

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TKD WinterCookbook 2015

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Today's

Today's Kidney Diet

Manage Your Diet

Its easier to create a meal plan thats low in sodium, potassium

C13 M96 Y81 K54

stacked logo (for sharing only)

stacked logo (for sharing only)

C100 M100 Y100 K100

Easily make shopping lists, plan

Serving size: 1/4 pancake

Diet types: CKD non-dialysis, dialysis, diabetes

1/2 cup rice milk

5. Transfer the pancake to a

Access DaVita Diet HelperTM

Find 900+ kidney-friendly recipes

Serving size: 1/2 omelet

Diet types: CKD non-dialysis, dialysis, diabetes

6. Spread out the onion and apple

Get No-Cost Kidney Care Education

Find 900+ kidney-friendly recipes

Serving size: 2 tablespoons

Diet types: CKD non-dialysis, dialysis, diabetes

5. Split pita rounds open. Cut

Read Kidney Diet Tips

Find 900+ kidney-friendly recipes

Diet types: CKD non-dialysis, dialysis, diabetes

4 cups fresh pineapple

3. Arrange the fruit on a platter

Get DaVita Recipe Alerts

Find 900+ kidney-friendly recipes

10 Holiday Party Diet Tips

2. Take your binders to the party and remember to take them

8. Limit high-potassium yams, sweet potatoes and pumpkin

3. Watch portion sizes.

4. Eat fresh meats and poultry instead of cured, deli or smoked.

10. Limit all nuts and chocolate to a small taste.

Find 900+ kidney-friendly recipes

Serving size: 3 shrimp

Diet types: CKD non-dialysis, dialysis, diabetes

6 ounces crab meat

1/4 teaspoon lemon juice

7. Use about 2-1/2 tablespoons

Find 900+ kidney-friendly recipes

Portions: 8 plus leftovers Serving size: 3 ounces

4 sprigs fresh rosemary

5. Coat the turkey with melted

Connect with the Kidney Diet Community

Find 900+ kidney-friendly recipes

Serving size: 1 chicken breast with

Diet types: CKD non-dialysis, dialysis, diabetes

16 ounces canned whole-berry

4. In a medium-sized bowl

Find 900+ kidney-friendly recipes

Serving size: 1 pork chop

Diet types: CKD non-dialysis, dialysis, diabetes

1/4 cup trans-fat free

4. Dice the bell peppers. Add the

Seasonable Winter Produce

Find 900+ kidney-friendly recipes

Green Chile Stew

Serving size: 3/4 cup stew, 1 tortilla

Diet types: CKD non-dialysis, dialysis, diabetes

5. Place the browned pork, chili

5. Transfer the pancake to a

6. Spread out the onion and apple

5. Split pita rounds open. Cut

3. Arrange the fruit on a platter

8. Limit high-potassium yams, sweet potatoes and pumpkin

10. Limit all nuts and chocolate to a small taste.

7. Use about 2-1/2 tablespoons

5. Coat the turkey with melted

16 ounces canned whole-berry

4. In a medium-sized bowl

1/4 cup trans-fat free

4. Dice the bell peppers. Add the

5. Place the browned pork, chili

5. Reduce heat to a simmer

5. Simmer covered for

4. Drain the mandarin oranges

4. To the cooled couscous,

6. Roll each half into a log thats

5. Beat together the sugar, egg,

Identify a go-to meal for busy days. Consider a quick

: : Kidney Diet Tips