Dietitians Present Let's Eat!
mrp dietitians’ present.Let's Eat!Kidney Friendly Recipesvolume 12nd edition
mrp dietitians’ present.Let's Eat!Kidney Friendly Recipesvolume 12nd edition2011
– Acknowledgements –The Renal diet can be one of the hardest lifestyle changesfor individuals to understand, coordinate (with other diets)and, last but not least, follow over the long term.The Manitoba Renal Program Renal Dietitians are hard atwork trying to help you by providing recipes. The Recipeof the Month was instituted in 2002 to provide a monthlyresource for all the patients and their families that we seein Manitoba. We have included the best of those recipesin this cookbook and we hope that you enjoy them andincorporate these recipes into your cooking.Thanks to the Renal Dietitians at Health Sciences Centre,St. Boniface General Hospital, Seven Oaks General Hospitaland Brandon General Hospital, who have helped inproviding recipes and putting this cookbook together;Pat HillWendy HeisingerCharlene CohenCaroline LangCrystal VanderzalmDiane YuHelen ProctorIlana KobricNoreen GnitzingerElizabeth ChagasJing ZuoMadge MaSandi FitzmauriceRhonda DerkatchDiane Fejes GarnhamSheri BobrowichRenee HyndmanKaren Kennedy
ContentsThe Renal DietDessertsAppetizers and BeveragesChinese Almond Cookies.29Cranberry Cookie Kisses.30Cranberry dip with fruit.31Cranberry Pineapple Loaf.32Fruity Rice Pudding.33Ice-Cream Sandwiches.34Peach Crisp.35Strawberry Pie.36Wacky Cake.37Apple Brie Pizza.1Baked Garlic.2Broccoli Dip in French Bread. 3Deviled Eggs.4Mexican Nibbles.5Nuts & Bolts.6Say Cheese.7Strawberry-Lemonade Slush.8Tortillas with Peach Salsa.9Tuna Snack Spread.10Watermelon Summer Cooler. 11Breakfast, Brunchand LunchAwesome Apple Muffins.13Cool n’ Crunchy Chicken Salad. 14Dutch Apple Pancakes.15Low Phosphorus Biscuits.16Homemade Phosphorus-FreeBaking Powder.17Egg Sandwiches .18Feather Biscuits.19French Toast.20Lemon Poppy Seed Muffins.21Low Phosphorus Pancakes.22Renal Friendly Bran Muffins. 23Summer GrilledVeggie Sandwich. 24Tortilla Rollups.25Italian Turkey Salad.26Vegetable Omelet.27Zucchini Scramble.28Main CoursesBeefBeef & Barley Stew.39Beef Kabobs.40Confetti Rice.41Cranberry Meatloaf.42Irish stew.43Italian Meatballs withparsley & parmesan.44Meatballs with RoastedRed Pepper Sauce.45Onion Smothered Steak.46Roasted Red Pepper Pizza.47Tangy Beef & vegetable kabobs. 48Fish & SeafoodBroiled Maple Salmon Fillets. 49Dazzling Dilly Fish.50Fish Dish.51Grilled Fish in Foil.52Linguine with Garlic and Shrimp. 53Salmon Stuffed Pasta Shells.54Baked Tilapia Fishwith Garlic Sauce.55
PorkSidesCranberry Spareribs.57Herb-rubbed Pork Tenderloin. 58Italian Pork Cutlets.59Peppercorn Pork Chops.60Pork Chops.61Pork Patties.62Pork Souvlaki.63Candied Carrots and Apples. 89Chicken & Pasta Salad.90Chicken & Mandarin Salad.91Cucumber Pickles.92Dilled Green Beans.93Fresh Herb Cranberry Stuffing. 94Fried Rice.95Garlic & Herb Chicken & Pasta. 96Golden Potato Croquettes.97Green & Yellow Bean Salad.98Grilled Corn on the Cob.99Hawaiian Chicken Salad.100Potassium FriendlyHash browns.101Potassium FriendlyMashed Potatoes.102Renal-Safe Macaroni & cheese. 103Sautéed Red Cabbage.104Stuffed Green Peppers.105Summer Potato Salads.106PoultryBasil Chicken.65Barbecued Lemon Chicken. 66Chicken Curry .67Chicken Fingers.68Chicken Satays.69Chicken Sausage Patties.70Ginger Asparagus Chicken.71Herbed Chicken.72Honey Garlic Chicken.73Spaghetti with Roasted GarlicCream Sauce & Herbed Chicken.74Light Sweet & Sour Chicken.75Sauces andSalad DressingsBarbeque Sauce.77Basic Dressing/Italian & Curry Dressing.78Creamy Vinaigrette Dressing.79Honey Dressing.80Marinades.81/82Oil & Vinegar Salad dressing.83Pickled Pineapple.84Seasonings – Basic & Chinese.85Seasonings – Italian & Taco.86Vegetable Confetti Relish.87SoupsBeef Broth.107Chicken Broth.108Chicken Soup with Star Anise. 109Hearty Chicken & Rice Soup.110Leek, Potato and Carrot Soup.111Roasted Red Pepper Soup.112
The Renal Dietthe renaldiet
The Renal DietWhen you have chronic kidney disease, diet is an importantpart of your treatment plan. Your recommended diet maychange over time if your kidney disease gets worse. Noteveryone has the same restrictions and everyone’s dietis individualized. Nutrients affecting the kidney are:protein, sodium, potassium & phosphorusProtein Eating the right amount of protein will help to:-build muscles & repair tissues, fight infectionsand prevent wastes from building up in your blood Large protein portions may increase the workloadof the kidney-keep portion size to 3 ounces per serving Protein comes from:-red meats, poultry (chicken, turkey, duck), fish and otherseafood, eggs, milk, cheeses, tofu, legumes and beansTip: There are two kinds of protein. Higher quality proteincomes from animal products like meat, poultry, fish, eggsand dairy products. These are the easiest proteins for yourbody to use.Lower quality protein comes from vegetables and grains.A well balanced diet should include both kinds of proteinsevery daySodium Limiting sodium (a mineral found in most foods) to2000-3000 mg per day helps to reduce fluid build up inthe body and to control blood pressure within normal rangesLet's Eat! The Renal Diet i
Sodium is found in most foods, but is especially high in:-table salt & sea salt-salty seasonings (e.g. soy sauce, teriyaki sauce,garlic salt, and seasoning salt)-most canned foods and some frozen foods-processed meats (e.g. ham, bacon, sausage, cold cuts)-salted snack foods (e.g. chips, crackers, pickles)-most restaurant and take-out foods-canned or dehydrated soups (e.g. packaged noodle soup)Tip:-eat foods closest to their natural state (unprocessed)-read food labels for sodium content.-try fresh or dried herbs and spices instead of table salt-add a dash of hot pepper sauce.-vinegar or lemon juice, oil and spices can be usedto marinate meat.-try no-added salt blends (Mrs. Dash , McCormick’sNo Salt Added )-avoid salt substitutes (Half Salt or No-Salt )Potassium Is an important mineral that helps your muscles &heart work well. Too much or too little potassium in the blood canbe dangerous. Not everyone needs the same amount of potassium –how much you need will depend on:-how well the kidneys are working-if you are taking medication that can change the level Potassium is found in all foods but large amountsare found in:-certain fruits & vegetables (bananas, melons, oranges,potatoes, tomatoes, dried fruits, dark green leafy vegetables& some fruit & vegetable juices), milk and yogurt, driedbeans and peas, salt substitutes, chocolate, nuts andseeds, lentils and legumesii The Renal Diet Let's Eat!
Tip:-know your blood potassium level (normal 3.5-5.0).-if it is too low you may need a supplement to raise the level-if it is too high you will need to avoid high potassium foods-if it is too high you may need a binder to lower the level-soaking or double-boiling root vegetables will reducethe amount of potassium in the vegetablesPhosphorus Is a mineral that works together with calcium to formstrong bones & teeth. In kidney disease, phosphorus starts to build up in yourblood and Calcium is pulled from the bone into the bloodcausing serious problems like:-damage to the heart & other organs, poor bloodcirculation, bone pain & bone weakness, skin ulcers. Phosphorus is found in most foods. Large amountsare found in:-dairy products (milk, cheese, pudding, yogurt, ice cream)-dried beans and peas (kidney beans, split peas, lentils)-nuts and seeds-other beverages (colas, beer, cocoa)-chocolate.-whole grains especially bran-seasoned meats & processed/convenience foods-baking powderTip: use non-dairy creamers and recommended milksubstitutes in place of milk to help lower the amountof phosphorus in your diet.Let's Eat! The Renal Diet iii
appetizers& beveragesappetizers& beverages
8 Appetizers & Beverages Let's Eat!
APPLE BRIE PIZZA!(A THIN, CRISPY APPETIZER)Pizza Crust:Topping:1 ¼ c. all-purpose flour1 tsp. instant yeast½ cup hot water4 tsp. cooking oil2 tsp. cornmeal7 oz. brie cheese, with rind, softened2 tbsp. sour cream¼ tsp. dill weed1 tsp. apple juice1-2 medium red apples, with peel,cut into paper-thin wedges2 tsp. grated parmesan cheesePizza Crust:Measure flour and yeast into food processor. (This can alsobe done by hand). With lid in place and machine running,pour hot water and cooking oil through food chute. Processfor about 50 seconds until a ball is formed. Remove andwrap in plastic wrap. Let rest for 10 minutes.Divide dough into 2 equal portions. Sprinkle 1 tsp. cornmealon working surface. Roll 1 portion of dough over cornmealto 10" diameter. Repeat with second portion of dough. Placeon greased baking sheet. Poke holes all over dough with fork.Bake on bottom rack in 450 F (230 C) oven for about 10 min.You can bake these 1 at a time. Cool.Topping:Mash Brie cheese, sour cream, dill weed and apple juicewith fork on large plate. No need to mash until smoothbut rather to coarsely mix. Divide between crusts.Arrange apple slices in single layer over each. Sprinklewith Parmesan cheese. Bake in center of 450 F oven forabout 5 min. until crust is crisp and surface is beginningto turn golden. Cut each pizza into 12 wedges for a totalof 24 wedges.2 pizza wedges 1 bread/starch servingLet's Eat! Appetizers & Beverages 1
BAKED GARLICBaking garlic cloves results in a mild, sweet,nutty flavour and a buttery consistency.Ingredients4 whole bulbs or heads of garlic1 tbsp. olive oil1 tsp. dried oregano or rosemaryA small covered baking dishToasted bread such as French bread or baguetteInstructionsPreheat oven to 375 F.Cut tops off garlic bulbs to expose cloves(cut off about ½")Brush with oil and sprinkle with herbsBake covered for one hour, basting occasionally.Squeeze garlic out of its skin and enjoy!!Spread on your favorite toasted breador use as a base for wonderful sauces.Serves about 101 serving approx 7-8 cloves(1 low potassium vegetable serving)2 Appetizers & Beverages Let's Eat!
Broccoli Dip inFrench BreadIngredients10 oz. pkg. frozen broccoli, chopped1 cup sour cream½ cup low-calorie mayonnaise2 tbsp. green onion, chopped, including tops1 tbsp. dried parsley½ tsp. dill weed1 tsp. garlic powderInstructionsThaw broccoli, squeeze out excess moisture with papertowel. Finely chop broccoli. In small bowl, combine sourcream and mayonnaise, blend well. Stir in broccoli andremaining ingredients. Refrigerate at least 2 hours.Heat oven to 350 F. Slice-off top crust of Frenchbread and hollow out inside of loaf. Cut removed breadinto chunks and place on ungreased cookie sheet. Bakeat 350 F for 8 to 10 minutes, or until lightly toasted.Spoon dip into hollowed-out bread loaf. Serve withtoasted bread chunks or salt free crackers.Makes 2 cups.1 Serving 2 tbsp. dip and 1 slice of bread(or 8 unsalted crackers)Each serving 1 low potassium vegetable and 1 starchDid you know that Manitoba has the highest rateof kidney disease in the country?Let's Eat! Appetizers & Beverages 3
Deviled EggsIngredientsDash of paprikaPepper to taste2 tbsp. (30 ml) mayonnaise½ tsp. (2.5 ml) dry mustard½ tsp. (2.5 ml) vinegar1 tbsp. (15 ml) onion, finely chopped4 hard boiled eggsInstructions1. Cut eggs in half lengthwise and remove yolk.2. Mash yolks with a fork and mix withremaining ingredients (except paprika).3. Refill eggs, heaping slightly.4. Sprinkle with paprika.Serves 41 serving (2 pieces) 1 meat and alternates choice4 Appetizers & Beverages Let's Eat!
MEXICAN NIBBLESIngredients1 egg white, room temperature2½ tsp. chili powder½ tsp. cumin¼ tsp. garlic powder3 cups Life Cereal cereal or another corn square type cerealInstructionsBeat egg white until foamy. Combine next 3 ingredients inbowl, stir well; fold into egg white. Add cereal, stir gently tocoat. Spread mixture on lightly greased cookie sheet. Bake at325 F for 15 minutes, stirring every 5 minutes. Cool on sheet.Store tightly covered.Makes 6 cups1 serving ½ cup 1 starchLet's Eat! Appetizers & Beverages 5
Nuts & BoltsIngredients4 cups Cheerios cereal4 cups Shreddies cereal2 cups white bread, cut in cubes¼ cup margarine, melted½ cup oil½ tsp. garlic Powder1 tsp. onion Powder¼ tsp. black PepperInstructions1. Place white bread on a cutting board, cut in cubes.2. In a large bowl, mix together bread cubes, and cereals.3. In a small bowl, melt margarine. Pour margarine overcereal mixture.4. Add oil and spices to cereal mixture. Stir well.5. Spread mixture onto 2 cookie sheets. Bake in a 250 Foven for 1 hour.6. Cool and store in a covered container.Makes 20 – ½ cup servings.6 Appetizers & Beverages Let's Eat!
SAY CHEESE!Cheese contains phosphorus. Some cheeses have morephosphorus than others. People on renal diets need to limitcheese. Here are some cheeses that are lower in phosphorus.Remember, you still need to limit these!Brie (1 oz.)Cottage cheese (¼ cup)Cream cheese (2 oz.)Soft goat cheese (1 oz.)Here is a quick appetizer made with cheese:Cream cheese (any size)Green pepper or Jalapeno JellySpoon jelly over slightly softened cream cheese.Serve with unsalted crackers.Every year, more than 275 Manitobans start chronicdialysis therapy to stay alive.Let's Eat! Appetizers & Beverages 7
StrawberryLemonade SlushIngredients cup lemonade base or sugar-free lemon base½ cup strawberries, fresh or unsweetened frozen1 tbsp. sugar or Splenda granular no calorie sweetener½ cup ice cubes13Instructions1. In a blender combine strawberries, lemonade baseand 1 tbsp. sugar or Splenda . Blend until smooth.2. With blender running, add ½ cup ice cubes, one at atime, through opening in lid until beverage is slushy.3. Sip slowly and enjoy!Makes 1 serving of 1 cup. 1 medium potassium fruit*For those with a fluid restriction, please rememberto limit your intake of these and other drinks.8 Appetizers & Beverages Let's Eat!
Tortillas withPeach SalsaIngredients4 white flour soft tortilla shells, 10"½ tsp. cinnamon1 tbsp. white sugar (or Splenda )1 can peach slices (canned in juice, drained and chopped)(14 oz. or 398 ml)½ cup apple sauce, unsweetened1 tbsp. brown sugar6 grapes, red or green, choppedInstructions1. Place tortilla on cutting board. Brush with a small amountof water. Sprinkle with cinnamon and sugar. Cut tortillainto 8 wedges. Place wedges on a cookie sheet. Repeatwith remaining tortillas. Bake tortilla wedges in a 350 Foven for 5-7 minutes until crisp.2. Drain peach slices well and discard juice. Choppeaches into small pieces. Place in bowl. Chop grapes;add to bowl. Mix in applesauce and brown sugar.3. Serve tortilla crisps with salsa.Makes 4 servings1 serving 8 wedges & ½ cup salsa 2 starch, medium potassium fruitLet's Eat! Appetizers & Beverages 9
Tuna Snack SpreadIngredients1 can (6 oz.) low-sodium tuna, rinsed and drained1 package (8 oz.) cream cheese2-3 tsp. lemon juice1 tsp. onion powder3-4 drops hot pepper sauce¼ cup fresh minced parsleyInstructionsIn a bowl, combine the first five ingredients until well mixed.Shape into a ball; roll in parsley. Chill. Serve with crackers.Serves 41 Serving 2 protein & 1 starch (4-6 crackers)(From: www.kidneyoptions.com)10 Appetizers & Beverages Let's Eat!
WatermelonSummer CoolerIngredients1 cup crushed ice1 cup seedless watermelon cubes2 tsp. lime juice1 tbsp. sugar (or sugar substitute equal to 1 tbsp. sugar)Instructions1. Place all ingredients in a blender and blend for 30 seconds.2. Pour into 2 small glasses and enjoy!Makes 2 servings1 serving 3 4 cup 1 low potassium fruitDid you know that when the kidneys fail, the onlyoptions to stay alive are dialysis or a kidney transplant?Let's Eat! Appetizers & Beverages 11
12 Breakfast, Lunch & Brunch Let's Eat!
Breakfast,brunch & lUnchbreakfast,brunch & lunch
AwesomeApple MuffinsIngredients1 cup (250 ml) apples, peeled and diced1 3 cup (80 ml) applesauce¾ cup (190 ml) milk1 ½ tsp. (7.5 ml) baking powder1 3 cup (80 ml) white sugar1 ¾ cup all-purpose flour¼ tsp. (1.25 ml) ground ginger½ tsp. (2.5 ml) ground cinnamonInstructions1. Mix together the sugar, cinnamon and ginger.2. In a large bowl, mix flour, baking powder, sugarmixture, salt, milk and applesauce. Do not over-beat,as the muffins will get tunnels from the air pockets.3. Stir in the diced apples.4. Spoon the batter into 12 greased muffin cups.5. Bake at 400 F for 20 to 25 minutesor until tops spring back when touched lightly.6. Serve after muffins have cooled down(approximately 30 minutes).Recipe makes 12 small muffins1 serving 1 muffin 1 starch(From: www.kidney.ab.ca Kidney Kitchen)Let's Eat! Breakfast, Lunch & Brunch 13
Cool ‘n’ CrunchyChicken SaladIngredients2 cups cooked, chicken, diced or shredded1 large hard boiled egg, chopped2 tbsp. onion, diced¼ cup celery, diced¼ cup low-fat mayonnaise1 tsp. fresh lemon juice1 3 tsp. sugarBlack pepper to tasteInstructionsDice or shred chicken. Chop egg, onion and celery. Placein a large bowl. Add mayonnaise, lemon juice, sugar andblack pepper. Stir all ingredients together. Cover and chillovernight or at least 2 hours before serving. If desired,serve on bread, roll or pita bread with green leaf lettuce.Makes 6 servings1 Serving ½ cup 2 protein(Recipe from: www.davita.com/recipes)14 Breakfast, Lunch & Brunch Let's Eat!
DUTCH APPLEPANCAKESIngredients2 tbsp. butter or margarine3 large granny smith apples, peeled and sliced6 tbsp. granulated sugar1 tsp. ground cinnamon3 eggs½ cup all-purpose flour½ cup water1 tbsp. sour cream1 tsp. grated lemon zestInstructions1. Melt butter or margarine over a medium-highheat in an oven proof pan.2. Add apples, sugar and cinnamon; sauté and stir3-5 minutes. Remove from heat.3. In a bowl, beat eggs until frothy. Add flour, water,sour cream and zest.4. Beat until smooth batter forms.5. Pour over apples and bake in 400 F oven until puffedand golden brown, about 25 minutes.6. Cut into 4 wedges and serve directly from the pan.Optional: Drizzle honey or dust with powde
work trying to help you by providing recipes. The Recipe of the Month was instituted in 2002 to provide a monthly resource for all the patients and their families that we see in Manitoba. We have included the best of those recipes in this cookbook and we hope that you enjoy them and incorporate these recipes into your cooking.
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spaige@eat.uk.com mmota@eat.uk.com vwood@eat.uk.com flewis@eat.uk.com 01924 478 482 Reach Academy Head Teacher Hannah Lord hlord@eat.uk.com 01924 478 482 Ethos College DSL Diane Dunn ddunn@eat.uk.com 01924469170 07803508293 Ethos College DDSLs Lucy Beeby Michelle Brown lbeeby@eat.uk.com mbrown@eat.uk.com 07803508245 07803508232
DIETITIANS IN PRIMARY HEALTH CARE: A PAN-CANADIAN ENVIRONMENTAL SCAN DIETITIANS OF CANADAI 4PAGE Recommendations For government: . 1. Support innovative primary health care delivery of nutrition services (e.g. teledietetics) in underserviced areas in Canada, as an adjunct to local team-based care. 2.
Eat, Pray, Love Eat, Pray, Love Eat, Pray, Love Eat, Pray, Love ALSO BY ELIZABETH GILBERT Pilgrims Stern Men The Last American Man Eat, Pray, Love Eat, Pray, Love VIKING Published by the Penguin Group Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014
Apple Tree Way up high in the apple tree I saw two apples smiling at me I shook that tree as hard as I could Down came the apples Mmmmm they were good Apples and Bananas I like to eat, eat, eat Apples and bananas I like to eat, eat, eat Apples and bananas Then sing it substituting various first sounds to the sound of each vowel:
EAT EAT consists of the EAT Forum, EAT Foundation, and the EAT-Lancet Commission on Sustainable Healthy Food Systems. EAT . Bayer, City Finansiering, Deloitte, Google, Novo Nordisk, Umoe, Eurofins.17 Food and Land Use Coalition (FOLU) FOLU is a partnership created in 2017 matching private sector interest with countries at the UN General .
sample schedule 3 to 6 months sample 1: 7am Wake up for the day Eat Play 8:30am Nap 10am Wake Eat Play 11:30am Nap 1pm Wake Eat Play 2:30pm Nap 4pm Wake Eat Play 5-5:30pm Cat nap 7pm Bath Bedtime routine Eat 7:30pm Bed Down for the night 10-11pm Dreamfeed (if desired) 11pm-7am Night feeds (as needed) sample 3: 7am Wake up for the day Eat Play 9am Nap .
Refer to the Recipe Manual for your weekly plan above. Serving sizes are suggested for females. Males can eat 1.5 servings of what is listed in the plan or manual. If you need more, please eat just more of what is listed. KIDS - YES, they should eat what you eat. Let them eat as much as they want. Yes, there are also plenty of
