Many people with chronic kidney disease may be encouraged to follow diets such as a low sodium (salt) diet to help improve their health.
Sometimes it can be hard to come up with new ideas for what to cook. Australian Dietitian Dr Kelly Lambert and dietitian students Celine Kanos and Ellen Jackson have recently published a cookbook full of low sodium, low potassium, low phosphate and low protein recipes for main meals, light meals, and snacks.
Each recipe specifies what type of diet it is suitable for and includes a breakdown of nutrition information. Please note these recipes are great for anyone but are low protein and so those on dialysis should increase the protein (meat, nuts, dairy or plant-based protein equivalent e.g. legumes, tofu, beans) portion of their meals. You don’t need to restrict your potassium or phosphate intake unless you’ve been advised to by your kidney dietitian. If you aren’t sure what diet you should be following check with your dietitian.
We have included some of our favourite recipes below! The cookbooks are available to download free.
Chicken and Veggie Patties with side salad
- Patties 300g chicken mince
- ¼ cup zucchini, grated
- ¼ cup carrot, grated
- ½ cup rolled oats
- 100g sweet potato, mashed
- 4 cups iceberg lettuce
- 1 cucumber
- 2 spring onions
- 12 cherry tomatoes
- Combine all patty ingredients in a bowl and mix well.
- Shape into patties.
- Heat a frying pan over medium heat with a drizzle of olive oil and cook patties for 3-5 minutes a side or until cooked through.
- Chop lettuce, cucumber and spring onions and mix all salad ingredients together.
- Serve patties with salad on side.
Salt free seasoning mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon of dry mustard
- 1 tablespoon of paprika
- 1 teaspoon of thyme
- 1 teaspoon of basil
- 1 teaspoon of cayenne
- ½ teaspoon of pepper
Combine all ingredients together and mix well Sprinkle over meats or any cooking.
Simple seafood marinade
- ¼ cup olive oil
- Rind of 1 lemon
- 2 tablespoon of lemon juice
- 2 garlic cloves, minced
- ¼ teaspoon black pepper
- 2 tablespoon chopped parsley
Combine all ingredients and spread over fish before cooking
The information contained in this article is designed to provide helpful information to most people. It may not be applicable to all readers as individual dietary requirements differ.
Amelia Thomsen, Auckland City Hospital (on behalf of Auckland Regional Renal Dietitians (ARRD)