Satellite Wellbound - Spotlight Archive
Satellite Healthcare Welcomes Holiday Season with Kidney-Friendly Recipes
The holiday season is a time many spend indulging in special meals and treats. As a dialysis patient, these foods may seem off limits, but Satellite WellBound dietitians and nurses encourage their patients to partake in the festivities keeping moderation in mind, and enjoy the holidays with kidney-friendly alternatives to traditional meals and desserts.
Certain foods can be modified to limit sodium and potassium, opening up some more options for patients. A couple options Satellite WellBound suggests are using soy protein in place of meats to reduce sodium, and experimenting with different herbs and sodium-free seasonings to replace salt.
KidneysDoThat.org, an online source of kidney health information, sponsored by Satellite Healthcare, offers a number of delicious recipes that can help everyone eat right during the holidays and year round. Below are a few recipes that can easily fit into a kidney-friendly diet during the holiday season:
- 2 teaspoons lemon juice or vinegar
- 1 tablespoon margarine
- ½ cup skim milk
- 1 cup sifted flour
- 1 egg
- ½ teaspoon baking soda
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons brown sugar substitute
- 1 ½ teaspoons ginger
- 2 tablespoons molasses
- Pinch of cloves
In a small bowl, add 2 teaspoons lemon juice or vinegar to ½ cup skim milk to make sour milk. Set aside. Beat egg with sugar, sugar substitute and molasses until fluffy. Mix sour milk, margarine, sifted flour, baking soda and spices together. Add egg and sugar mixture and beat until smooth. Bake in an 8-inch greased pan at 350°F for 25 to 30 minutes.
- 6 (day-old) French bread slices or rolls
- 5 ounces grated jack cheese
- ½ cup piloncillo (Mexican sugar cone)
- ½ cup raisins
- 4 cups water
- 2 tablespoons Spanish peanuts
- 3 or 4 whole cloves
- ½ ounce rainbow candy sprinkles
- 1 cinnamon stick
- 5 tablespoons margarine
Cut bread or rolls into 1-inch slices. Place on cookie sheet in warm oven and heat until dry and toasted. Place piloncillo in pan with water, cloves and cinnamon stick. Heat until sugar dissolves. Add margarine. Line a large, shallow baking dish with the bread slices and top with ⅓ of the cheese, raisins and peanuts. Repeat, making 3 layers. Remove cloves and cinnamon stick from syrup and pour syrup over the top layer. Top with rainbow sprinkles. Bake at 275° F for 45 minutes.
Makes 10 servings.
- 1 ½ cups liquid non-dairy coffee creamer
- 2 tablespoons sugar
- ½ cup frozen eggs or ½ cup liquid low-cholesterol egg substitute
- 1 ½ teaspoons vanilla
Combine first 4 ingredients in a blender or beat with an electric mixer until well mixed. Chill thoroughly. Serve with a sprinkle of nutmeg. Makes 6 servings.
- 8 cup store-bought apple cider
- 2 cinnamon sticks
- ¼ tsp. whole cloves
- ¼ tsp. allspice
- ¼ cup packed brown sugar
Pour cider into a slow cooker and add spices and sugar. Heat on low for one hour. Serve in mugs.
Nutrition facts for each recipe can be found at the links provided above, as well as additional recipes.