HOLIDAY RECIPES - SIDE DISHES
Explore our curated selection of side dishes that align with KIDNEY-FRIENDLY guidelines without compromising on the richness of flavors. Each dish is a celebration of health and taste.
KIDNEY-FRIENDLY Roasted Stuffed Pumpkin with Gravy
Ingredients:
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1 large Japanese pumpkin
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1.5 tbsp extra virgin olive oil
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2 brown onions (diced)
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6 cloves garlic (diced)
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3.5 oz Swiss brown mushrooms, (diced)
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Herbs: oregano, thyme, rosemary, bay leaf
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1 bunch of spinach(chopped)
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1 bunch parsley (chopped)
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3.5 oz plant-based butter/margarine
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5.29 oz panko bread crumbs
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1.7 oz dried cranberries
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5.2 oz slivered almonds
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Salt and pepper
Gravy:
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1 oz grapeseed oil
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2 brown onions (diced)
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3.5 oz Swiss brown mushrooms, (diced)
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1 medium size carrot (diced)
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1 celery stick (diced)
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3 cloves garlic (diced)
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2 bay leaves
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2 thyme sprigs
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2 tbsp all-purpose flour
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1/2 cup red wine
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2 1/2 cups of vegetable broth or water
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1 tbsp raspberry jam
Instructions:
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Preheat the oven to 400°F.
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Sauté onions, garlic, mushrooms, and herbs. Cut the top off the pumpkin, scoop out seeds.
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Mix chopped spinach, parsley, butter, and breadcrumbs into the mushroom mixture.
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Remove bay leaf, stir in almonds and cranberries. Stuff pumpkin and bake for 2–3 hours.
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For gravy, sauté onions, mushrooms, carrots, celery, garlic, and herbs. Add flour, wine, broth, and jam.
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Simmer for 15 minutes and strain. Let it cool and enjoy your Kidney-Friendly roasted stuffed pumpkin with gravy!
*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.
KIDNEY-FRIENDLY Roasted Potatoes
Ingredients:
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1.5 lb. of potatoes or sweet potatoes
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Your choice of all-purpose kidney-friendly seasoning
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Avocado oil (for roasting)
Instructions:
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Wash and cube the potatoes.
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Double boil potatoes until tender, then drain.
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Toss boiled potatoes with oil and kidney-friendly seasoning.
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Bake at 400°F for 20-30 minutes on a baking sheet. Let cool and enjoy your Kidney-Friendly roasted potatoes!
*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.
KIDNEY-FRIENDLY Low-Sodium Biscuits
Ingredients:
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2 cups white all-purpose flour
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2 tablespoons Hain Pure Foods Sodium-Free Baking Powder
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2 tablespoons stevia
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1/2 teaspoon NoSalt
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5 tablespoons plant-based butter/margarine
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1 cup
Instructions:
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Preheat the oven to 425°F.
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Place flour, baking powder, stevia, and NoSalt into a bowl.
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Add margarine and mix.
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Turn dough onto a floured surface, shape it into a rectangle (about an inch thick), and let it sit for 20-30 minutes.
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Shape the dough into a 10×6-inch rectangle. Cut out 8 biscuits using a 3-inch biscuit cutter and place on a baking sheet.
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Bake for 10-15 minutes until golden brown. Let cool and enjoy your Kidney-Friendly low-sodium biscuits!
*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.
KIDNEY-FRIENDLY Mexican Coleslaw
Ingredients:
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1 1/2 cup of corn kernels
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14 oz of coleslaw mix (from bag)
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1/2 cup chopped red bell pepper
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1 can of black beans (salt-free), rinsed and drained
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1 minced jalapeño (seeds removed)
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1/2 cup chopped cilantro
Coleslaw Dressing:
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3/4 cup low-phosphorus mayonnaise
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1/4 cup low-fat sour cream
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1 tablespoon lower-sodium taco seasoning
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1 tablespoon Mrs. Dash Extra Spicy
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2 tablespoons lime juice
Instructions:
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Broil or grill corn for about 8 minutes, turning 2-3 times to blacken on all sides.
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Mix mayonnaise, sour cream, taco seasoning, Mrs. Dash, and lime juice in a small bowl for the coleslaw dressing.
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Once corn has cooled, cut blackened kernels off the cob with a knife.
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Combine corn, black beans, coleslaw mix, jalapeño, bell pepper, and cilantro in a large bowl.
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Add coleslaw dressing, toss to coat evenly, and mix ingredients. Let it cool down and enjoy your Kidney-Friendly Mexican coleslaw!
*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.