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Open up a world of flavor while on the renal diet.
Nutrition can be a powerful tool in the fight against chronic kidney disease, and the 30-Minute Renal Diet Cookbook shows you how to use that tool for your own health. This book gives you over 100 recipes that you can tailor for each stage of chronic kidney disease so you get exactly what your body needs from each serving―every time.
Helpful charts outline specifically what types of renal diet foods are ideal for every stage of chronic kidney disease, and the simple yet tasty recipes mean you’ll be able to whip up any dish with ease. Most importantly, these recipes include creative, yummy, fast meals like Herbed Mushroom Burgers, Creamy Mac and Cheese, and Thai Tuna Wraps.
The 30-Minute Renal Diet Cookbook includes:
- The complete kitchen essentials―A thorough list of kitchen basics means you’ll always be just 30 minutes away from a delicious, kidney-healthy meal.
- Easy labels―Adjust any renal diet recipe to suit your personal needs with labels that identify key nutrients such as protein and potassium in each meal.
- Nutritious food fast―Fight the progression of CKD with amazing renal diet meals that can be prepared quickly, but don’t sacrifice flavor.
Don’t let a restricted diet restrict your lifestyle with the 30-Minute Renal Diet Coobook
From the Publisher
Try something tasty from the book: Cherry Berry Bulgur Bowl | HIGH FIBER, LOW PROTEIN
Serves 4 • Prep time: 15 minutes • Cook time: 15 minutes
Delicious porridge can be made with any grain, including nutty-tasting bulgur. Bulgur is cracked wheat that has been parboiled so it cooks more quickly. This high-fiber grain is an excellent choice for people with CKD. When combined with sweet cherries, colorful berries, and yogurt, it makes a delicious breakfast.
1. In a medium saucepan over medium heat, combine the bulgur, water, and salt. Bring to a boil. 2. Reduce the heat to low and simmer, partially covered, for 12 to 15 minutes or until the bulgur is almost tender. Remove the pan from the heat, cover, and let stand for 5 minutes to finish cooking. 3. While the bulgur is cooking, combine the raspberries and blackberries in a medium bowl. Stir the cherry jam into the fruit. 4. When the bulgur is tender, divide among four bowls. Top each bowl with 1/2 cup of yogurt and an equal amount of the berry mixture and serve.
Nutrition Info per Serving: Calories: 241; Total fat: 5g; Saturated fat: 3g; Sodium: 85mg; Phosphorus: 237mg; Potassium: 438mg; Carbohydrates: 44g; Fiber: 7g; Protein: 9g; Sugar: 13g
Increase Protein Tip: To make this a medium-protein recipe, use nonfat plain Greek yogurt. The amount of protein per serving will increase to 18 grams.
Diabetes Tip: To make this a diabetes-friendly recipe, omit the cherry jam and reduce the cherries in the recipe to 1/2 cup. The carbohydrates will be reduced to 38 grams per serving (31 net carbs) and the sugar to 9 grams per serving.
1 cup medium grind bulgur
2 cups water
1 cup halved and pitted cherries
1/2 cup raspberries
1/2 cup blackberries
1 tablespoon cherry jam
2 cups plain whole-milk yogurt