March 16, 2016 |
Easter is just around the corner, meaning it is time to prepare for traditions that come with this holiday. As with most holidays, Easter revolves around traditions that include food. For patients with kidney disease watching your diet is very important as it is easy to eat more salt, potassium, and phosphorous than is recommended. Here are some tips ensure a happy and healthy Easter Holiday.
Download the easter dinner handout.
Main Dish: Roasted turkey, chicken, lamb, fresh pork, or fish can make for a tasty dish. Try to avoid ham, seasoned poultry or other seasoned meats, as they are high in sodium and phosphorous.
Sides: Mashed potatoes can be part of your holiday dinner too. Double boil potatoes and add garlic and margarine instead of milk. Other great side dishes include rice, couscous or noodles.
Vegetables: There are many lower potassium vegetables that can make for a great side dish. Examples are boiled cauliflower, raw cabbage, peppers, broccoli, asparagus and corn. Try to avoid any root vegetables, as they are high in potassium.
Desserts: Desserts with apples, lemons, or berries are great choices. Try choosing cakes or cookies without chocolate, nuts, or dried fruits. Short bread or sugar cookies are delicious and low in potassium. For pudding based desserts try using original rice milk or almond milk instead of regular milk.
TIP: Cook from scratch using fresh fruit and vegetables. Try making stuffing from scratch using white or rye bread, as this will reduce the amount of salt. Prepare foods with herbs and spices or Mrs. Dash. Daily salt intake should be less than 2300mg / day which is equal to 1 teaspoon.
Servings: 10, Serving size: 4 ounces
- 1 boneless leg of lamb, well trimmed, rolled and tied (about 4-1/2 pounds)
- 2 Tbsp. dried oregano leaves
- 1/4 cup fresh rosemary leaves
- 2 garlic cloves
- 1 tsp. black pepper
- 4 Tbsp. butter or margarine
- 1/4 cup fresh lemon juice
- 1 cup water
- Preheat oven to 325° F. Leave butter out at room temperature to soften.
- Lightly trim the fat from the lamb.
- Chop rosemary and mince the garlic.
- Blend the oregano, rosemary, garlic and pepper and half the soft butter or margarine together in a small bowl.
- Make slits into the leg of lamb with a sharp knife and stuff the butter mixture into the slits.
- Spread the remaining mixture over the lamb.
- Mix lemon juice with remaining butter mixture and pour over lamb.
- Cover and bake 30 minutes for each pound.
- After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.
Uncover during the last half hour of cooking for a crisp skin.
Green & Yellow Bean Salad
Servings: 5, Serving size: ½ cup
- 1 cup green beans,
- 1 cup yellow (wax) beans
- 1⁄3 cup onion, sliced
- 1⁄3 cup red pepper, sliced
- ¼ cup olive oil
- ¼ cup vinegar
- 1 tsp. dried basil and parsley
- ¼ tsp. black pepper
- Wash beans. Cut ends off and cut beans in half.
- Put beans in a pot with water. Bring to a boil and simmer for 2-3 minutes. Remove from heat and drain. Fill pot with cold water and cool beans.
- Slice onion and red pepper in thin slices.
- In a small bowl, mix oil, vinegar, basil, parsley and pepper.
- Add cooked beans, onions and red pepper. Stir until vegetables are coated with oil and vinegar.
- Chill in fridge until ready to serve.
Information adapted from: Davita: https://www.davita.com/kidney-disease/diet-and-nutrition/special-occasions/holiday-eating-tips-for-people-on-dialysis/e/5374 and MRP: http://www.kidneyhealth.ca/wp/patients-and-caregivers/nutrition/nutrition-articles/festive-feasting-a-guide-to-holiday-meals/.
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