Today's

Kidney Diet
Fresh Spring Recipes
Today's Kidney Diet
Dear Reader,

Freshen up your eating plan with Todays Kidney Diet: Fresh Spring
Recipes. Cucumber-Lemon Flavored Water, Green Pesto Pasta, and
Strawberry and Goat Cheese Spring Salad are among the included Manage Your Diet
recipes that will give your taste buds something to look forward to with DaVitas Online
this season.
Diet Tools
DaVita DietHelper
TM
Use this cookbook to create low-sodium, low-potassium,
low-phosphorus meals that incorporate colorful ingredients from Easily make shopping lists, plan
spring gardens, farmers markets and your favorite produce stand. menus and track your daily
And uncover high-quality protein dishes such as Citrus Salmon, nutrition goals by visiting
Fresh Tofu Spring Rolls and Lemon Yogurt Parfait that can be easily DaVita.com/MealPlanning.
portion-adjusted for your individualized needs.
Recipes
Youll also find spring-cleaning tips for your kitchen, in-season Get access to 900+ kidney-
produce picks and picnic-recipe favorites. Plus, our Todays Kidney friendly recipes by going to
Diet: Quick Reference Guide* (see insert in back) will help you DaVita.com/GetRecipes.
choose the right foods for your stage of chronic kidney disease.
Cookbook Collection
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 idney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment
modality if on dialysis, body size, nutritional status, blood test results and other factors. Consult your dietitian or
physician for the specific diet that is right for you.
2016 DaVita HealthCare Partners Inc. 10531 Fresh Spring Recipes
 BRE AKFA ST

Spaghetti-Basil
Frittata
Recipe created by DaVita dietitian Donna from California.

Portions: 4 Serving size: 1 wedge

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 271, Protein: 17 g, Carbohydrates: 26 g,
Fat: 11 g, Cholesterol: 196 mg, Sodium: 208 mg, Potassium: 212 mg,
Phosphorus: 279 mg, Calcium: 178 mg, Fiber: 3.1 g Food choices: 1-1/2 meat,
2 starch, 1-1/2 fat Carbohydrate choices: 2

Ingredients
1/3 cup green onion 4 large eggs
2 tablespoons fresh basil 2 large egg whites
2 teaspoons olive oil 1/4 teaspoon black pepper
2-1/2 cups whole-wheat 2 ounces shredded
spaghetti, cooked mozzarella cheese
1/3 cup low-fat milk

Preparation
1. Chop the green onion and
basil; set aside.
2. Coat a medium non-stick
skillet with 2 teaspoons of
olive oil. Spread the cooked
spaghetti noodles evenly in the
skillet and cook over medium
heat for 2 minutes.
3. Whisk the milk, eggs, egg
whites and black pepper
together in a bowl. Gently
pour the mixture over the
pasta. Sprinkle the top of the
frittata with cheese, green
onions and basil. Cover and
cook it for approximately 8
minutes until set.
4. Cut the frittata into 4 wedges
and serve.

6 Veggies to Plant in Your Spring Garden

Although some cities are still thawing out during the
spring, warmth and sunshine are on the horizon. That
means its a good time to plant a spring vegetable garden
in your backyard or in a planter on your patio. Here are
six veggies to consider planting:
1. Cucumb ers 3. Onions 5. Snow peas
2. Lettuce 4. Radishes 6. Spinach

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 APPETIZER

Fresh Tofu
Spring Rolls
Recipe submitted by DaVita dietitian Christina from California.

Portions: 6 Serving size: 2 spring rolls

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 156, Protein: 8 g, Carbohydrates: 20 g,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 161 mg, Potassium: 302 mg,
Phosphorus: 93 mg, Calcium: 46 mg, Fiber: 1.3 g Food choices: 1 meat,
1 starch, 1 medium-potassium vegetable Carbohydrate choices: 1

Ingredients
12 Romaine lettuce leaves 1/2 tablespoon granulated garlic
2 medium carrots 1/4 teaspoon sea salt
1/2 medium red onion 1/2 teaspoon black pepper
16 ounces firm tofu 1 tablespoon olive oil
1/2 tablespoon ground cumin 12 rice wrappers for spring rolls

Preparation
1. Wash and dry the lettuce, then
cut each leaf in half lengthwise.
Cut the carrots julienne-style
and slice the onion. Set aside.
2. Boil 6 cups of water and
set aside to soak the rice
wrappers later.
3. Drain and pat dry the tofu.
Slice it into 12 pieces, each
about 4" long.
4. Spread the tofu on a plate
and season it evenly with
cumin, garlic, sea salt and
black pepper.
5. Heat a non-stick pan with
olive oil. Place the tofu strips in
the pan, seasoned side down.
Season the other side and
fry until the bottom is lightly
browned, about 1 to 2 minutes.
Flip and fry until the second side
is lightly browned. Place the tofu
on a plate to cool.
6. Pour the hot water into a large,
shallow bowl. Dip a rice wrapper
in hot water. Once its slightly
soft, place the wrapper on a
large plate and place 2 halves
of the lettuce in the center of
the wrapper. Sprinkle 2 to 3
tablespoons of carrot and 1 to
2 tablespoons of sliced onion
on top of the lettuce. Place one
cooled tofu strip on top of
the vegetables.
7. Fold the sides in, and then fold the
bottom up and roll tightly. Repeat
with the rest of the rice wrappers,
vegetables and tofu strips.
8. Refrigerate and serve cold
with your favorite low-sodium
dressing or see the Easy Honey
Mustard Balsamic Vinaigrette
recipe on p.8.

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 LUNCH

Roasted Red Pepper

and Vegan Provolone
Sandwich
Recipe submitted by DaVita dietitian Michele from New Jersey.

Portions: 2 S
 erving size: 1 sandwich
Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 502, Protein: 11 g, Carbohydrates: 65 g,
Fat: 22 g, Cholesterol: 0 mg, Sodium: 665 mg, Potassium: 528 mg,
Phosphorus: 260 mg, Calcium: 112 mg, Fiber: 9.5 g Food choices: 1/2 meat,
4 starch, 1 low-potassium vegetable, 3 fat Carbohydrate choices: 4

Ingredients
2 medium red bell peppers
2 whole-grain sandwich rolls
or ciabatta rolls
1 tablespoon olive oil
4 slices Daiya provolone-style
vegan cheese
8 fresh basil leaves

Preparation
1. Rinse and dry the red peppers.
Light two burners on the stove
and adjust to medium heat.
Using tongs, place a pepper
on each burner. When the
side starts to blacken, turn the
peppers. Keep cooking and
turning for 5 to 7 minutes
until all sides of the peppers
are blackened.
2. Place the peppers in a paper
bag and close; leave for 5 to
8 minutes.
3. Cut each sandwich roll in half.
4. Pour the olive oil into a small
bowl. Dip a pastry brush into
the oil to brush the inside of
each roll.
5. Place a slice of the cheese on
the inside of each roll and place
them in a toaster oven. Toast
until the cheese starts to melt.
Remove the rolls from the oven
and set aside.
6. Take the red peppers out of the
bag, and remove the outer
charred skin and discard.
7. Cut off the pepper stems; cut
the peppers open to remove
the seeds. Absorb any excess
water with a paper towel. Cut
each pepper in half.
8. Take 2 roll halves and place 2
peppers on each one. Add 4
fresh basil leaves and top it off
with the remaining roll halves.

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 LUNCH

Citrus Salmon
Recipe submitted by DaVita dietitian Jennifer L. from Wisconsin.

Portions: 6 Serving size: 3 ounces

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 294, Protein: 23 g, Carbohydrates: 1 g,
Fat: 22 g, Cholesterol: 68 mg, Sodium: 190 mg, Potassium: 439 mg,
Phosphorus: 280 mg, Calcium: 21 mg, Fiber: 0.2 g Food choices: 3 meat,
1 fat Carbohydrate choices: 0

Ingredients
2 garlic cloves
1-1/2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
2 dashes cayenne pepper
1 teaspoon dried basil
1 teaspoon dried dill
1 tablespoon capers
24 ounces salmon filet

Preparation
1. Crush the garlic. (Salmon can be baked in the
2. In a small saucepan, combine oven at 350 Fahrenheit for
all the ingredients except 10 to 15 minutes instead of on
the salmon. Heat to a boil, the grill, if desired.)
and then reduce the 4. Cover the grill and cook for
temperature to low and 12 minutes or until salmon is
cook for 5 more minutes. cooked. (Do not flip salmon.)
3. Meanwhile, preheat grill. Place Cut the salmon into 6 servings.
the salmon, skin side down,
on a sheet of foil slightly larger
than the fish. Fold up the edges
so the sauce stays with the
salmon on the grill. Place the
foil and fish on the grill. Top
the salmon with the sauce
prepared above.

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90-minute kidney education class in your community.
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 LUNCH

Easy Honey
Mustard Balsamic
Vinaigrette
Recipe created by DaVita dietitian Wai Yin from South Carolina.

Portions: 8 Serving size: 2 tablespoons

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 110, Protein: 0 g, Carbohydrates: 7 g,
Fat: 9 g, Cholesterol: 0 mg, Sodium: 12 mg, Potassium: 22 mg,
Phosphorus: 4 mg, Calcium: 5 mg, Fiber: 0 g Food choices: 2 fat,
1/2 high-calorie Carbohydrate choices: 1/2

Ingredients
1/2 cup balsamic vinegar 1 tablespoon stone
1/3 cup olive oil ground mustard
2 tablespoons honey 1/4 teaspoon black pepper

Preparation
1. Put all the ingredients in a jar.
Cover and shake vigorously,
then serve immediately.
2. If the dressing is prepared
ahead of time, shake well
before serving.
3. Store the leftover dressing
in the refrigerator for up to
one week.

Read Kidney Diet Tips

Learn more about nutrition and the kidney diet from
DaVita dietitians on the Kidney Diet Tips blog.
Visit DaVita.com/DietTips.

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 LUNCH

Strawberry and
Goat Cheese
Spring Salad
Recipe submitted by DaVita dietitian Michele from New Jersey.

Portions: 4 Serving size: 1-3/4 cups

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 300, Protein: 13 g, Carbohydrates: 11 g,
Fat: 23 g, Cholesterol: 26 mg, Sodium: 289 mg, Potassium: 404 mg,
Phosphorus: 195 mg, Calcium: 148 mg, Fiber: 3 g Food choices: 1-1/2 meat,
1 low-potassium vegetable, 1/2 low-potassium fruit, 3 fat Carbohydrate
choices: 1

Ingredients
5 cups mixed baby 3 tablespoons extra virgin
lettuce/baby greens olive oil
1 pint fresh strawberries 1/4 teaspoon ground
8 ounces soft goat cheese black pepper
2 tablespoons balsamic vinegar

Preparation
1. Wash and dry the lettuce;
remove the stems of the
strawberries and slice them in
half; and cut the goat cheese
into 8 even pieces.
2. In a small bowl, mix the
balsamic vinegar and olive oil
together with a whisk.
3. Mash half the strawberries
together with a potato masher
or fork, and add them to
the bowl. The mixture will
be chunky. Set the dressing
mixture aside.
4. Place the lettuce into a large
bowl. Add the dressing and mix
to coat.
5. Divide the lettuce onto four
plates. Slice the remaining
strawberries and add them to
each plate of salad. Top with
2 of the goat cheese slices on
each plate.
6. Add ground black pepper
to taste.

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 DINNER

Herbed-Rubbed
Pork Tenderloin
Recipe submitted by DaVita dietitian Heather from Georgia.

Portions: 7 Serving size: 3 ounces

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 178, Protein: 24 g, Carbohydrates: 1 g, Fat: 8 g,
Cholesterol: 67 mg, Sodium: 160 mg, Potassium: 401 mg, Phosphorus: 230 mg,
Calcium: 20 mg, Fiber: 0.4 g Food choices: 3 meat Carbohydrate choices: 0

Ingredients
2 garlic cloves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoons black pepper
2 tablespoons Dijon mustard
2 pork tenderloins,
12 ounces each
1-1/2 tablespoons vegetable oil

Preparation
1. Mince the garlic cloves. Combine 5. Bake the tenderloins for
the spices in a small bowl. Add 20 minutes or until a meat
the mustard and garlic, and thermometer registers 160
mix well. Fahrenheit (medium) to 170
2. Rub the herb mixture over the Fahrenheit (well done).
pork tenderloins evenly. Cover 6. Allow the tenderloins to rest for
the tenderloins and let them 10 to 15 minutes before carving
rest in the refrigerator for at to allow the juices to distribute
least two hours. throughout the meat.
3. Preheat the oven to
400 Fahrenheit.
4. Heat the oil in a large skillet over
medium-high heat. Place the
tenderloins in the oil and brown
on all sides. Remove them from
the skillet and place them in a
baking dish with plenty of space
so they arent touching.

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 DINNER

Roasted Rosemary
Chicken and
Vegetables
Recipe submitted by DaVita dietitian Sarah from California.

Portions: 4 Serving size: 1 piece chicken

and 3/4 cup vegetables
Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 215, Protein: 30 g, Carbohydrates: 8 g,
Fat: 7 g, Cholesterol: 73 mg, Sodium: 107 mg, Potassium: 580 mg,
Phosphorus: 250 mg, Calcium: 65 mg, Fiber: 3 g Food choices: 4 meat,
1-1/2 medium-potassium vegetables Carbohydrate choices: 1/2

Ingredients
2 medium zucchini 1 tablespoon olive oil
1 medium carrot 1 teaspoon black pepper
1/2 bell pepper 4 chicken breasts, bone-in
1/2 large red onion 1 tablespoon dried rosemary
8 garlic cloves

Preparation
1. Preheat the oven to
375 Fahrenheit.
2. Slice the zucchini 1/2" thick;
slice the carrot and bell pepper
1/4" thick; cut the onion into
1/2" wedges; and crush the
garlic cloves.
3. Combine the zucchini, carrot,
bell pepper, onion, garlic and
oil in a 13" x 9" roasting pan.
Season the mixture with 1/2
teaspoon black pepper and
toss to coat. Roast until the
vegetables are heated through,
about 10 minutes.
4. While the vegetables are
roasting, lift up the skin from
the chicken breasts and rub
the flesh with black pepper and
rosemary. Replace the skin,
and then season the chicken
with additional pepper and
rosemary, as desired.
5. Remove the roasting pan
from the oven, and place the
chicken, skin sides up, on top
of the vegetables. Return to
the oven and continue roasting
until the chicken is cooked
through and the vegetables
are tender, about 35 minutes.
The chicken is done when the
internal temperature reaches
165 Fahrenheit and the juices
run clear.

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 DINNER

Green Pesto Pasta

Recipe submitted by DaVita dietitian Barbara from Texas.

Portions: 4 Serving size: 3/4 cup

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 303, Protein: 8 g, Carbohydrates: 34 g,
Fat: 15 g, Cholesterol: 2 mg, Sodium: 47 mg, Potassium: 170 mg,
Phosphorus: 145 mg, Calcium: 92 mg, Fiber: 5.5 g Food choices: 2 starch,
1 low-potassium vegetable, 2-1/2 fat Carbohydrate choices: 2

Ingredients
6 ounces whole-wheat
spaghetti, uncooked
2 cups fresh basil leaves
4 garlic cloves
2 tablespoons shredded
Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

Preparation
1. Bring water to a boil and cook 3. Add pepper to taste.
the pasta as directed, without 4. Pour the pesto sauce onto the
salt. Drain. pasta and toss to coat evenly
2. Place the basil leaves, garlic before serving.
and Parmesan cheese in a food
processor, and pulse to chop.
Gradually stream olive oil into
the basil mixture and continue
to pulse the mixture, scraping
the sides of the processor
as needed.

4 Spring Picnic Favorites

Its picnic season! These are some of our
favorite kidney-friendly dishesall available on
DaVita.com/GetRecipesto eat while relaxing on a
picnic bench or blanket on a sunny day.

1. Dill Nibbles 3. Picnic Potato Salad

2. Minted Lemonade 4. Sweet and Tangy
Oven-Fried Chicken

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 SIDE

Red Wine Vinaigrette

Asparagus
Recipe submitted by DaVita dietitian team.

Portions: 8 Serving size: 1/2 cup

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 58, Protein: 2 g, Carbohydrates: 6 g, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 70 mg, Potassium: 154 mg, Phosphorus: 51 mg,
Calcium: 19 mg, Fiber: 1.9 g Food choices: 1 medium-potassium vegetable,
1/2 fat Carbohydrate choices: 1/2

Ingredients
1 garlic clove 1/4 cup red wine
2 pounds fresh asparagus vinaigrette dressing
1 tablespoon olive oil 1/2 teaspoon black pepper

Preparation
1. Mince the garlic; cut the
asparagus into 2" pieces.
2. Heat the oil in a skillet, add the
garlic and saut for 1 minute.
3. Add the asparagus pieces;
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stir to mix.
4. Add the red wine vinaigrette
dressing and pepper.
5. Stir and heat for an
additional minute.
6. Remove from the heat
and serve.

Meet your local kidney expert. Register for a

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instructor in your community.

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10 Low-Potassium Spring Fruits & Veggies
Stock up on this in-season produce that has less than
250 mg of potassium per half-cup serving:

1. Apricots 6. Lettuces, arugula, spinach

2. Asparagus 7. Pineapple
3. Green and sweet onions 8. Strawberries
4. Green peas 9. Sugar snap peas
5. Lemons 10. Young carrots

Note: Check with your dietitian to be sure this recipe is acceptable for your indi-
vidual diet. Greek yogurt is a significant source of protein, potassium, phosphorus
and calcium. This recipe provides an easy way to increase protein intake but portion
must be limited to keep other nutrients of concern within an acceptable amount.

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 BEVERAGE

Cucumber-Lemon
Flavored Water
Recipe submitted by DaVita dietitian Kara from Arizona.

Portions: 10 Serving size: 1 cup

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 4, Protein: 0 g, Carbohydrates: 1 g, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 8 mg, Potassium: 38 mg, Phosphorus: 4 mg,
Calcium: 15 mg, Fiber: 0.4 g Food choices: 0 Carbohydrate choices: 0

Ingredients
1 medium cucumber 1/4 cup fresh mint leaves
1 lemon 10 cups water
1/4 cup fresh basil leaves

Preparation
1. Thinly slice the cucumber 3. Add the cucumber, lemon,
and lemon. basil and mint to a pitcher,
2. Finely chop the basil and and then add the water.
mint leaves. 4. Refrigerate overnight to allow
all the flavors to infuse the
water before serving.

Spring Means Strawberries
Strawberries begin to come into season during the spring
months. And they just happen to be among the top
healthy foods for people with kidney disease. Heres why:

1/2 cup serving of fresh Theyre good sources

strawberries = 1 mg of manganese and fiber.
sodium, 120 mg Theyre known to
potassium, 13 mg protect the heart and
phosphorus. fight inflammation.
Theyre rich
in antioxidants.
Check out our favorite strawberry recipe on the next page.

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 DESSERT

Strawberry Bread
Recipe submitted by DaVita dietitian Gaye from Tennessee.

Portions: 20 Serving size: 1 slice

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 254, Protein: 3 g, Carbohydrates: 33 g,
Fat: 12 g, Cholesterol: 42 mg, Sodium: 157 mg, Potassium: 64 mg,
Phosphorus: 39 mg, Calcium: 10 mg, Fiber: 0.8 g Food choices: 1 starch,
1/2 low-potassium fruit, 1/2 high-calorie, 2 fat Carbohydrate choices: 2

Ingredients
2-1/2 cups fresh strawberries
or 14 ounces no-sugar-added
frozen strawberries
3 cups all-purpose white flour
2 cups granulated sugar
Preparation
1. Preheat the oven to
350 Fahrenheit.
2. Finely chop the strawberries.
3. Mix the dry ingredients
together in a large
mixing bowl.
4. Make a well in the center of
the dry ingredients and pour in
the liquid mixture.
5. Use a large spoon and mix
until well blended; do not
over mix.
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
4 large eggs
1 cup canola oil
6. Pour the batter into two
ungreased 9" x 5" loaf pans.
Bake for 50 to 60 minutes.
7. Cool for 15 minutes, then use a
knife to loosen the sides of the
bread from the loaf pans and
remove gently. Finish cooling
on a rack.
8. Serve or wrap the bread
in plastic wrap or foil to
keep it fresh. Loaves can be
refrigerated or frozen.

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 DESSERT

Berries Napoleon
Recipe submitted by DaVita dietitian Marie from Colorado.

Portions: 6 Serving size: 1 filled wonton stack

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 97, Protein: 2 g, Carbohydrates: 20 g, Fat: 1 g,
Cholesterol: 3 mg, Sodium: 100 mg, Potassium: 50 mg, Phosphorus: 25 mg,
Calcium: 22 mg, Fiber: 1 g Food choices: 1/2 starch, 1/2 high-calorie
Carbohydrate choices: 1

Ingredients
12 wonton wrappers 1/2 cup raspberries
2 tablespoons granulated sugar 1/2 cup blueberries
1 cup fat-free dairy 1 tablespoon powdered sugar
whipped topping

Preparation
1. Preheat the oven to
400 Fahrenheit.
2. Spray the cooking spray on
a baking sheet that will fit 12
wonton wrappers.
3. Spread out the wonton
wrappers, and spray them with
cooking spray.
4. Sprinkle the granulated sugar
on the wonton wrappers.
5. Bake the wontons for 5 minutes
or until golden brown; remove
from the baking sheet.
6. Place 6 wonton wrappers on a
serving tray.
7. Top each wrapper with 2
tablespoons of whipped
topping, 1 tablespoon of
raspberries and 1 tablespoon of
blueberries.
8. Top the berries with a second
wonton wrapper.
9. Sprinkle the tops with
powdered sugar. Garnish
them with a dollop of whipped
topping, fruit and a mint leaf, if
desired. Serve immediately.

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 DESSERT

Lemon Yogurt
Parfait
Recipe submitted by DaVita dietitian Iris from Florida.

Portions: 4 Serving size: 1 cup

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 137, Protein: 10 g, Carbohydrates: 22 g,
Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg, Potassium: 197 mg,
Phosphorus: 145 mg, Calcium: 122 mg, Fiber: 3 g Food choices: 1 meat (due
to protein content), 1 milk, 1/2 high-calorie Carbohydrate choices: 1-1/2

Ingredients
16 ounces vanilla Greek yogurt* 1/2 teaspoon lemon zest
1 teaspoon vanilla extract 3/4 cup fat-free dairy
4 teaspoons lemon juice whipped topping
1 cup fresh raspberries
Preparation
1. Mix the Greek yogurt, vanilla 3. When ready to serve, top
extract, lemon juice and lemon the parfait with 1 tablespoon
zest together until smooth. of whipped topping and
Fold in 1/2 cup of the remaining raspberries.
whipped topping.
2. Divide half of the mixture
into 4 portions in parfait
glasses. Top each with 2
tablespoons of raspberries.
Top each with the remaining
yogurt mixture. Chill.

*Note: Check with your dietitian to be sure this recipe is acceptable for your individual diet. Greek yogurt is a
significant source of protein, potassium, phosphorus and calcium.

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7 Ways to Spring Clean Your Kitchen
As the weather begins to warm up, now is the perfect time to give your kitchenand your dieta
kidney-friendly makeover. The first step is to take inventory of what you have. After that, follow these steps:

1. Check expiration dates and throw away
anything that has expired.
2. Donate anything thats still safe for those not
following a kidney diet and isnt expired to your
local food bank. Find one near you by visiting
FeedingAmerica.org.
3. Replace high-sodium versions of foods, such as
broths, condiments and dressings, with lower-
sodium ones.
4. Fill up your produce bowl with seasonal fruits
and veggies (see p.14 for ideas).
5. Swap unhealthy fats, such as shortening, for
healthy fats, such as olive oil.
6. Remove any store-bought sauces and gravies
with ingredients you dont recognize.
7. Get rid of canned soups, many of which have
more than 800 mg sodium per serving, and
learn how to make fresh soup instead by visiting
DaVita.com/GetRecipes.

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2000 16th Street :: Denver, CO 80202
There is so much more on DaVita.com!
Take charge of your kidney diet from your mobile device
or computer today.
: : DaVita Diet Helper
Easily plan menus, make shopping lists, track your daily
nutrition goals and more.
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: : Cookbook Collection
Download the entire Today's Kidney Diet series to get
kidney-friendly recipes, essential diet tips and more.
Get free cookbooks at DaVita.com/Cookbook.
: : Phosphorus Challenge
Play the 30-day challenge to learn about phosphorus
and the kidney diet.
Get savvy about phosphorus now at
DaVita.com/Phosphorus.
: : Recipe Alerts
Each month, get delectable, kidney-friendly recipes
delivered straight to your inbox.
Sign up now at DaVita.com/Alerts.
: : Kidney Diet Tips
Learn more about the kidney diet from DaVita dietitians
on the Kidney Diet Tips blog.
Get tips at DaVita.com/DietTips.
: : myDaVita Community
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