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Renal Diet Cookbook

The Ultimate Guide


for Healthy Kidneys
© Copyright 2016 - All rights reserved.
The contents of this book may not be reproduced, duplicated or transmitted without
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Table of Contents
Introduction
Chapter 1: How to Follow the Renal Diet
Chapter 2: Foods that You Can and Can’t Eat
Chapter 3: Breakfast Recipes
The Beach Boy Omelet
Apple Fritter Rings
Baked Egg Cups
Sausage and Egg Sandwich
Blueberry Smoothie Bowl
Chapter 4: Soups and Sandwich Recipes
Chicken Noodle Soup
Grilled PBJ Sandwich
Egg Sausage Soup
Yucatan Lime Soup
Tuna Salad Bagel
Chapter 5: Main Course Recipes
Chicken Stir-Fry
Chili Con Carne
Apple Pork Chops with Stuffing
Shepherd’s Pie
Grilled Salmon with an Herb Crust
Chapter 6: Desserts
Cherry Cake
Blueberry Peach Crisp
Chilled Lemon Cake
Conclusion
Introduction
The kidneys are two virtual powerhouses, hidden away at the back of your abdominal
cavity. It is their job to filter out the waste products from your body and eliminate them
and, given that it is perfectly possible to live with just one kidney, many people don’t
see them as very important at all. At one time, being diagnosed with kidney disease
would have been seen as a disaster, but with the advances in medical technology, new
medications and treatments such as dialysis, more and more people are learning how to
live with kidney disease.

As the kidneys become older or damaged, they face a much greater strain to do their
jobs and can eventually stop working properly. This is known as chronic kidney disease
and is usually the result of another medical condition, like hypertension or diabetes. In
order to understand how kidney disease effects you, it is important to understand what
the kidneys actually do in your body. Your kidneys are responsible for:

Filtering out waste products and water from the blood


Keeping mineral levels balanced so that your body functions as it should do
Releasing hormones that work to regulate the blood pressure, ensure bone
health and make the all-important red blood cells

All of this is what makes you feel well and keeps you healthy. However, when the
kidneys are under strain, they begin to lose their ability to do those jobs and they begin
to decline, marking the start of a journey into chronic kidney disease.

This is normally permanent and will only get worse as time goes by. Many people will
not show any symptoms at all, even in the later stages of the disease. Chronic kidney
disease can cause other serious complications and, if it goes untreated it will lead to
kidney damage that is irreparable. This is known as end-stage renal disease. Other
health complications include:

Heart disease
Anemia
An increase in the risk of broken bones
Hyperkalemia – a sudden rise in potassium levels
A weak immune system

Being diagnosed with kidney disease does not mean the end of the world, though. You
can live with the disease and one of the most important things to do is to eat the right
diet to give your kidneys the support they need.

I will be giving you a brief overview of the renal diet, the foods that you can and cannot
eat and then I will give you a few recipes, just to show you that you can eat a delicious
selection of healthy meals. You don’t have to miss out on tasty food just because you
have renal disease!
Chapter 1: How to Follow the Renal Diet
The renal diet is designed to control how much phosphorus and protein that you eat and
you may also have to impose limits on how much sodium, potassium and calcium you
consume as well. Following a renal diet can help to reduce the amount of waste that
your body makes, thus reducing the strain on your kidneys and helping them to work
better. It can also help to delay the onset of total renal failure. You do need to consult
your doctor first, especially if you have other health conditions, like diabetes. Here we
talk briefly about the changes you need to make to your diet.

Protein – you must limit how much you eat to cut down on waste in the
blood
Phosphorus – you may also need to limit how much phosphorus you
consume. This is because your kidneys will not be able to remove the extra
phosphorus in your blood and this can lead to weak bones and low calcium
Sodium – especially if you have hypertension or too much fluid in the body.
Your limit should be 1500 mg per day and keep in mind that many foods
already contain sodium
Potassium – you may have to limit this if your healthcare provider
determines that your levels are too high
Liquids – although we often hear it said that we should drink more, for those
in renal failure, too much liquid can lead to a buildup of fluid in the lungs
and swelling and this can lead to other complications

Other Dietary Guidelines


You may have to take a mineral and vitamin supplement on a daily basis but
you must only take what your healthcare provider tells you to.
Do not use salt substitutes because they have potassium in them
Always read the nutritional labels on food to check for salt levels as well as
potassium and phosphorus

While it may take time for you to settle into the renal diet, failure to follow the
guidelines properly can lead to too few calories, not enough protein and not enough
nutrients. You may find that you lose weight and, if you don’t follow the guidelines, your
kidneys will be working overtime – this can lead to total renal failure sooner and you
will then need to undergo dialysis.

If you suffer from any of the following you must contact your healthcare provider
immediately:
You lose or gain weight too quickly
You are short of breath
You suffer from nausea and vomiting
You are tired and weak
You struggle to follow the diet guidelines
Chapter 2: Foods that You Can and Can’t Eat
You will need to consult with your healthcare provider and dietician to determine how
much phosphorus, potassium, protein, sodium, and liquid you can actually have in your
diet every day and they will also tell you the number of servings from each of the
following food groups you can have. Do make sure you check food labels first.

Starches – contain approximately 90 calories, 2 g of protein, 80 mg sodium, 35 mg


phosphorus, 35 mg potassium per serving
Breads
Muffins
Bagels
Hamburger or Hotdog Buns
Rice
Pasta
Crackers
Popcorn
Tortilla Chips
Pretzel Sticks
Wafers
Cookies

Vegetables – one serving contains approximately 1 g protein, 15 mg sodium, 25


calories and 20 mg phosphorus. The sodium level is for canned or vegetables prepared
without any extra salt.

Low Potassium
Bean sprouts
Green beans
Raw cabbage
Cauliflower
Eggplant
Cucumber
Canned corn
Onions
Lettuce
Carrot
Celery
Mushrooms – canned or fresh (also contain at least 40 mg of phosphorus per
serving)

Medium potassium
Asparagus
Broccoli
Green peas
Snow peas (peas also contain at least 40 mg of phosphorus per serving)
Zucchini
Summer squash

Fruits – each serving contains about 70 calories, ½ g protein, and 15 mg phosphorus

Low potassium
Apple juice
Applesauce
Apples
Blueberries
Cranberry juice
Cranberries
Canned pears
Canned peaches
Grapes
Grape juice
Strawberries
Pineapple
Tangerine
Watermelon

Medium potassium
Fresh pears
Fresh peaches
Cherries
Papaya
Mango
Grapefruit
Grapefruit juice

Dairy – each of these has around 120 calories, 4 g protein, 185 g potassium, 80 mg
sodium and 110 mg phosphorus per serving
½ cup of milk
½ cup yogurt – flavored or plain
½ cup ice milk
½ cup ice cream
1 slice of cheese

Nondairy milk substitutes – each of these has 140 calories, ½ g protein, 80 mg


potassium, 40 mg sodium and 30 mg phosphorus per serving
Frozen desserts
Frozen dessert toppers
Nondairy creamers

Meats/other proteins – one serving of these foods has about 65 calories, 7 g protein,
25 mg sodium, 65 mg phosphorus and 100 mg potassium. Avoid adding extra salt to
these foods
Beef
Pork
Poultry
Lobster
Shrimp
Tuna
Clams
Unsalted sardines
Unsalted canned salmon
Crab
Oysters
Egg or egg whites

Fats – each serving contains about 45 calories, 10 mg potassium, 55 mg sodium and 5


mg phosphorus, with very little in the way of protein. Only eat unsaturated and healthy
fats
Margarine
Mayonnaise
Vegetable oil
Olive oil
Sunflower oil
Oil-based salad dressings

Foods to Avoid or Limit


All of these foods are high in sodium and potassium
Biscuits
Muffing
Cake
Waffles
Pancakes
Oatmeal
Bran or wheat cereals
Cornbread
Deli meat
Cottage cheese
Processed cheese
Cured or smoked meats
Artichokes
Avocado
Okra
Brussels sprouts
Spinach
Potato
Sweet potato
Tomato
Winter squash
Beets
Apricots – fresh, canned or dried
Nectarine
Orange
Dates
Honeydew melon
Banana
Prunes
Butter
Coconut
Coffee creamer
Solid shortening

Also avoid:
Frozen ready meals
Fast foods
Seasoned salts
Barbeque sauce
Mustard
Ketchup
Chili sauce
Soy sauce
Steak sauce
Teriyaki sauce
Olives

The list of foods to avoid may seem very long and you might be thinking that you have a
boring diet ahead of you. You would wrong. The renal diet contains a whole host of
delicious meals, healthy, packed with all the right minerals and vitamins and the right
levels of sodium and potassium, the two most important things to worry about. So,
without further ado, let’s dig into some recipes.
Chapter 3: Breakfast Recipes
The Beach Boy Omelet
1 Serving
Ingredients
1 tsp canola oil
2 tbsp. diced onion
2 tbsp. diced green bell pepper
2 tbsp. shredded frozen hash browns
1 whole egg
2 egg whites
1 tbsp. soy milk
2 sprigs parsley
Preparation
1. Heat the oil and add the pepper and onion. Sauté for about 2 minutes
2. Add the shredded hash browns and cook for a further 5 minutes
3. Beat the eggs and milk and pour the mixture into a separate omelet pan
4. Cook until omelet has firmed up
5. Put the hash brown mixture into the center of the omelet and roll the omelet
up
6. Serve garnished with fresh parsley
Apple Fritter Rings
Makes 20
Serving size – 1 ring
Ingredients
4 large cooking apples
1 cup white flour
6 tbsp. sugar
1 tsp baking powder
1 beaten egg
1/3 cup low-fat 1% milk
1/3 cup almond milk
1 tsp canola oil
¾ cup oil for deep frying
½ tsp cinnamon
Preparation
1. Peel the apples and core them. Cut 5 rings, ½“ thick from each apple
2. Sift the flour, baking powder, and 2 tbsp. sugar together
3. Combine the egg, almond milk, milk and 1 tsp oil in a separate bowl
4. Combine the egg and dry mixtures until blended
5. Heat an inch of cooking oil in a deep pan
6. Dip the apple rings into the batter and fry for 1 to 1 ½ minutes or until
golden brown
7. Drain them on paper towels
8. Combine the cinnamon with the rest of the sugar and sprinkle over the
fritters
Baked Egg Cups
Makes 12
Serving size – 1 egg cup
Ingredients
6 slices of bacon, low sodium
1/3 cup of onion
1/3 cup bell pepper
1/3 cup mushrooms
¼ tsp black pepper
12 eggs
Preparation
1. Preheat the oven to 350° F and line a muffin tin using paper liners
2. Dice all the vegetables and cook the bacon, crumbling it into the vegetables
3. Put the mixture into the cups
4. Beat the eggs and pepper and pour into the cups leaving a little space in each
one
5. Bake for about 25 minutes or until the muffins rise and firm up
6. Serve hot
Sausage and Egg Sandwich
Serving – 1 sandwich
Ingredients
Cooking spray
1 English muffin
¼ cup liquid egg substitute – low cholesterol
1 patty of turkey sausage
1 tbsp. shredded cheddar cheese
Preparation
1. Spray a small skillet with oil and heat
2. Pour the egg substitute in and cook, turning it when it is cooked almost
through
3. Toast the muffin
4. Cook the patty in the microwave
5. Fold the egg and place it in the muffin, topped with the patty
6. Sprinkle cheese, top off with the muffin top and serve
Blueberry Smoothie Bowl
Serving – 1 bowl
Ingredients
1 cup blueberries, frozen
2 tbsp. whey protein powder
¼ cup plain fat-free Greek yogurt
1/3 cup vanilla almond milk, unsweetened
5 raspberries
2 strawberries
1 tbsp. fiber cereal
2 tsp coconut, shredded
Preparation
1. Blend the blueberries in the blender
2. Add the yogurt, milk and protein powder, blending to a soft consistency
3. Scoop into a bowl and top off with the raspberries, sliced strawberries,
cereal and coconut
Chapter 4: Soups and Sandwich Recipes
Chicken Noodle Soup
Makes 4 portions
Serving – 1 cup
Ingredients
1 ½ cups chicken broth, low-sodium
1 cup water
¼ tsp salt
¼ tsp black pepper
¼ tsp poultry seasoning
1 cup cooked chicken
¼ cup carrot
2 oz. uncooked egg noodles
Preparation
1. Put the water and broth into a slow cooker and turn the heat to high
2. Add the salt, pepper, and poultry seasoning
3. Dice up the carrot and shred the chicken
4. Add them to the soup with the noodles
5. Cook on high for about 25 minutes or until the noodles are cooked
Grilled PBJ Sandwich
Makes 1 sandwich
Ingredients
2 slices of fresh white bread
1 tbsp. jelly
2 tbsp. peanut butter
2 tsp unsalted butter
Preparation
1. Heat up a pan
2. Butter the bread
3. Spread the peanut butter and the jelly on the unbuttered sides
4. Put the sandwich together and place into the hot pan
5. Grill until light brown on each side
Egg Sausage Soup
Makes 4 portions
Serving – 1 ½ cups
Ingredients
½ lb. ground beef
½ tsp black pepper
½ tsp ground sage
½ tsp dried basil
½ tsp garlic powder
4 slices of bread – day-old not fresh
2 tbsp. extra virgin olive oil
1 tbsp. low-sodium seasoning blend
2 whole garlic cloves
3 cups chicken broth, low-sodium
1 ½ cups water
4 tbsp. fresh parsley
4 eggs
2 tbsp. parmesan cheese, grated
Preparation
1. Preheat the oven to 375 ° F
2. Mix the beef, garlic powder, pepper, basil, and sage together in a bowl and
set to one side
3. Cut up the bread into cubes of 1” and toss them in the olive oil and
seasoning blend. Bake until golden brown, about 8 minutes
4. Crumble up the sausage into a pan and fry until cooked. Drain it on paper
towels
5. Retain 2 tbsp. of the dripping from the pan mince the garlic and sauté for
about 1 or 2 minutes
6. Add the chopped parsley, broth, and water, cover the pan and bring to the
boil.
7. Reduce the heat and simmer for about 10 minutes and then turn the heat up so
the broth is just boiling
8. Crack the eggs, one at a time, into a bowl and slide them into the broth
9. Poach for about 3 minutes or until the eggs are set
10. Divide the sausage between 4 bowls, use a slotted spoon to
transfer the eggs to the bowls and then pour one cup of broth in
11. Top off with the croutons and parmesan cheese
Yucatan Lime Soup
Makes 4 portions
Serving – 1 ½ cups
Ingredients
½ cup onion
2 chili peppers, Serrano is best
8 garlic cloves
1 tomato
1 ½ cups cooked chicken breast
2 6” corn tortillas
1 tbsp. olive oil
Cooking spray
4 cups chicken broth, low-sodium,
¼ tsp salt
1 whole bay leaf
¼ cup fresh chopped cilantro
¼ cup fresh squeezed lime juice
1/1 tsp black pepper
Preparation
1. Preheat the oven to 400° F
2. Chop the cilantro and onion finely and mince up the garlic cloves
3. Slice the chilies thinly and chop the tomato in half. Remove the seeds and
the skin and shred the chicken
4. Slice the tortillas into thin strips and place them on a baking tray. Spray with
oil and bake for about 3 minutes. Leave to one side to cool
5. Heat up the oil and sauté the onion, chilies, and garlic until the onion has
turned translucent
6. Add the broth, tomato, chicken, and salt and then drop the bay leaf in
7. Simmer for about 8 or 10 minutes and then add the cilantro and lime juice.
Season with the pepper, taste and add more lime if needed
8. Serve hot with the tortilla sprinkled on the top
Tuna Salad Bagel
Makes 1 bagel
Ingredients
½ cup canned tuna with water, low-sodium
1 tbsp. onion
1 tbsp. celery
1 tbsp. mayonnaise, low-calorie
1 lettuce leaf
1 bagel
Preparation
1. Break up the tuna into small pieces
2. Chop the celery and onion finely
3. Combine the celery, onion, and tuna with the mayonnaise, mixing well
4. Put the lettuce leaf on one half of the bagel and spread the mixture over
before topping off with the other half
Chapter 5: Main Course Recipes
Chicken Stir-Fry
Makes 6 portions
Serving – 1 cup
Ingredients
12 oz. chicken breast, boneless and skinless
3 tbsp. vinegar
3 tbsp. honey
3 tbsp. pineapple juice
1 ½ tbsp. soy sauce, low-sodium
1 ½ tbsp. cornstarch
2 tbsp. canola oil
3 cups frozen mixed vegetables
3 cups of cooked hot rice
Preparation
1. Wash the chicken and cut into 1” pieces; set to one side
2. Stir the vinegar, honey, pineapple juice, cornstarch and soy sauce together;
set to one side
3. Heat the oil in a large pan and stir fry the frozen vegetables until they are
crisp-tender, about 3 minutes, then remove from the pan
4. Cook the chicken in the hot pan for about 3 or 4 minutes and then push the
chicken to one side
5. Add the sauce and stir until it is bubbling and thick
6. Add the vegetables back in and stir everything together
7. Cook for another minute and then serve over the rice
Chili Con Carne
Makes 8 portions
Serving – 1 cup
Ingredients
½ cup onion
1 celery stalk
½ cup bell pepper, green
1 ½ lb. ground beef
16 oz. stewed tomato, low-sodium
1 tbsp. canola oil
2 tbsp. chili powder
1 ½ cups water
Preparation
1. Chop up the pepper, celery, and onion
2. Heat the oil and sauté the vegetables until tender but don’t let them go brown
3. Add the beef, stirring to break it up and cook until it has browned off
4. Blend the tomatoes and add them to the pan
5. Add the water and chili powder, stir thoroughly and cook on a low heat for
several hours
Apple Pork Chops with Stuffing
Makes 6 portions
Serving – 1 chop with 1/6 stuffing
Ingredients
6 oz. low-sodium stuffing mix
2 tbsp. margarine, unsalted
20 oz. apple pie filling
6 pork loin chops, boneless
Preparation
1. Preheat the oven to 350° F
2. Spray oil on a 9” by 13” pan
3. Make the stuffing by adding water and margarine to the mix and combining
thoroughly; set aside
4. Spread the pie filling over the base of the pan and lay the pork chops on top
5. Cover with aluminum foil and bake for about 30 minutes
6. Remove foil, bake for another 10 minutes and serve hot
Shepherd’s Pie
Makes 8 portions
Serving – 1/8 pie
Ingredients
¾ cup carrot
1 onion
3 garlic cloves
2 potatoes
4 tbsp. butter
1 ½ lb. ground beef
½ tsp black pepper
1/3 cup tomato sauce
2 tsp Worcestershire sauce
¾ cup frozen peas
1 cup milk, 1%
½ cup beef gravy
Preparation
1. Chop the carrot and onion and mince the garlic
2. Peel and chop the potatoes into ½” cubes
3. Boil the potatoes for about 5 minutes; drain the water and repeat until the
potatoes are tender
4. Melt half the butter in a pan and sauté the garlic and onion for about 10
minutes
5. Add the beef and sauté until brown
6. Add the Worcestershire sauce, pepper, vegetables and tomato sauce
7. Simmer uncovered for about 10 minutes
8. Preheat oven to 400° F
9. Mash the potatoes with the rest of the butter and mix the milk in. Season with
pepper
10. Spread the beef in a baking pan and top off with potato
11. Bake until bubbly, about 30 minutes
12. Serve with gravy
Grilled Salmon with an Herb Crust
Makes 4 portions
Serving – 1 fillet
Ingredients
4 salmon fillets, skinless
½ cup oregano
¼ cup green onion
1/3 cup cilantro
1 clove of garlic
1 tbsp. lemon juice
1 tbsp. olive oil
¼ tsp black pepper
¼ tsp salt
Preparation
1. Preheat the oven to 400° F
2. Make a pocket for each fillet using aluminum foil
3. Chop up the cilantro, oregano, onion and garlic and mix with the lemon
juice, salt, pepper and olive oil in a blender or food processor
4. Coat the salmon with the mixture and seal into the pocket
5. Bake for about 30 minutes or until the salmon is cooked through
Chapter 6: Desserts
Cherry Cake
Makes 24 portions
Serving – 1 piece 2 x 3”
Ingredients
½ cup butter, unsalted
2 eggs
1 cup sugar
1 cup sour cream
2 cups white flour
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
20 oz. pie filling – cherry
Preparation
1. Preheat the oven to 350° F and soften the butter at room temperature
2. Cream the eggs, butter, vanilla, and sour cream together
3. In another bowl combine the baking powder, flour, and baking soda together
4. Gradually mix the dry ingredients into the wet creamed mixture, folding to
combine thoroughly
5. Grease a pan, 9” by 13” and pour the batter in
6. Spread the cherry mixture over the batter evenly
7. Bake until golden brown, about 40 minutes
Blueberry Peach Crisp
Makes 10 portions
Serving – 1 portion (1 1/0 recipe)
Ingredients
7 medium sized peaches
1 cup of fresh blueberries
¼ cup sugar
1 tbsp. freshly squeezed lemon juice
¾ cup white flour
¾ packed cup of brown sugar
½ cup unsalted butter
Preparation
1. Preheat the oven to 375° F
2. Pit the peaches and slice them evenly into ¾” slices
3. Spray oil over a 12” by 9” baking dish
4. Arrange the slices of peach and the blueberries evenly over the base of the
dish
5. Sprinkle lemon juice and sugar over the fruit
6. Mix the brown sugar and flour together in a bowl and but the butter into it
until it crumbles
7. Sprinkle the crumble mixture over the fruit evenly
8. Bake until the fruit has softened and the crumble is browning off, about 45
minutes
9. Serve warm
Chilled Lemon Cake
Makes 20 portions
Serving – 1 square 2” by 2”
Ingredients
1 box (18 ½ oz.) of a yellow cake mix
½ cup of applesauce, unsweetened
3 eggs
1 cup water
¼ cup lemon juice
2 cups of sugar, powdered variety
Preparation
1. Preheat the oven to 350° F
2. Grease a pan, 13” by 9” by 2” and sift flour over it
3. Put the cake mix in a bowl and blend the applesauce, beaten eggs, and
water. You can use your food processor – blend for 30 seconds on low and
then turn to medium and blend for a further 2 minutes
4. Put the batter into the pan and bake it until cooked (a toothpick will come out
clean when inserted), about 40 minutes
5. Cool off the cake, leaving it in the pan
6. Mix the lemon juice and powdered sugar together until thoroughly blended
7. Poke holes into the top of the cake, each one ½” apart
8. Spoon the lemon glaze over the top, letting it drip down into the holes
9. Eventually, the entire top of the cake will be covered
10. Chill for several hours and serve
Conclusion
I want to thank you for taking the time to read my book, and I hope that it was able to
help you understand what the renal diet is about and why you need to be following it if
you have been diagnosed with kidney disease.

I must urge you to seek medical advice before you undertake the renal diet and your
healthcare provider will need to tell you how much potassium, sodium, etc. You should
be eating. And, of course, if you are on dialysis, you will need to follow a different diet
altogether.

Finally, if you enjoyed this book, then I’d like to ask you for a favor, would you be kind
enough to leave a review for this book on Amazon? It’d be greatly appreciated, not just
by me but by other readers as well.

Thank you and good luck!

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