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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:

  • 1 large Japanese pumpkin

  • 1.5 tbsp extra virgin olive oil

  • 2 brown onions (diced)

  • 6 cloves garlic (diced)

  • 3.5 oz Swiss brown mushrooms, (diced)

  • Herbs: oregano, thyme, rosemary, bay leaf

  • 1 bunch of spinach(chopped)

  • 1 bunch parsley (chopped)

  • 3.5 oz plant-based butter/margarine

  • 5.29 oz panko bread crumbs

  • 1.7 oz dried cranberries

  • 5.2 oz slivered almonds

  • Salt and pepper

Gravy:

  • 1 oz grapeseed oil

  • 2 brown onions (diced)

  • 3.5 oz Swiss brown mushrooms, (diced)

  • 1 medium size carrot (diced)

  • 1 celery stick (diced)

  • 3 cloves garlic (diced)

  • 2 bay leaves

  • 2 thyme sprigs

  • 2 tbsp all-purpose flour

  • 1/2 cup red wine

  • 2 1/2 cups of vegetable broth or water

  • 1 tbsp raspberry jam

Instructions:

  • Preheat the oven to 400°F.

  • Sauté onions, garlic, mushrooms, and herbs. Cut the top off the pumpkin, scoop out seeds.

  • Mix chopped spinach, parsley, butter, and breadcrumbs into the mushroom mixture.

  • Remove bay leaf, stir in almonds and cranberries. Stuff pumpkin and bake for 2–3 hours.

  • For gravy, sauté onions, mushrooms, carrots, celery, garlic, and herbs. Add flour, wine, broth, and jam.

  • 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:

  • 1.5 lb. of potatoes or sweet potatoes

  • Your choice of all-purpose kidney-friendly seasoning

  • Avocado oil (for roasting)

Instructions:

  • Wash and cube the potatoes.

  • Double boil potatoes until tender, then drain.

  • Toss boiled potatoes with oil and kidney-friendly seasoning.

  • 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:

  • 2 cups white all-purpose flour

  • 2 tablespoons Hain Pure Foods Sodium-Free Baking Powder

  • 2 tablespoons stevia

  • 1/2 teaspoon NoSalt

  • 5 tablespoons plant-based butter/margarine

  • 1 cup

Instructions:

  • Preheat the oven to 425°F.

  • Place flour, baking powder, stevia, and NoSalt into a bowl.

  • Add margarine and mix.

  • Turn dough onto a floured surface, shape it into a rectangle (about an inch thick), and let it sit for 20-30 minutes.

  • 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.

  • 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:

  • 1 1/2 cup of corn kernels

  • 14 oz of coleslaw mix (from bag)

  • 1/2 cup chopped red bell pepper

  • 1 can of black beans (salt-free), rinsed and drained

  • 1 minced jalapeño (seeds removed)

  • 1/2 cup chopped cilantro

Coleslaw Dressing:

  • 3/4 cup low-phosphorus mayonnaise

  • 1/4 cup low-fat sour cream

  • 1 tablespoon lower-sodium taco seasoning

  • 1 tablespoon Mrs. Dash Extra Spicy

  • 2 tablespoons lime juice

Instructions:

  • Broil or grill corn for about 8 minutes, turning 2-3 times to blacken on all sides.

  • Mix mayonnaise, sour cream, taco seasoning, Mrs. Dash, and lime juice in a small bowl for the coleslaw dressing.

  • Once corn has cooled, cut blackened kernels off the cob with a knife.

  • Combine corn, black beans, coleslaw mix, jalapeño, bell pepper, and cilantro in a large bowl.

  • 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.

KIDNEY-FRIENDLY Low Sodium Cornbread

Ingredients:

  • 1 cup unsweetened almond milk
  • 2 tablespoons white vinegar
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup Stevia
  • 3/4 cup thawed frozen corn kernels
  • 2 eggs
  • 1/2 cup melted unsalted butter

Instructions:

  • Preheat the oven to 400°F and spray an 8-inch square baking pan with cooking spray.
  • Combine milk and vinegar, let sit for 3-5 minutes until slightly curdled.
  • In a large bowl, whisk together flour, cornmeal, baking powder, and baking soda.
  • In a food processor or blender, combine brown sugar, corn, and milk mixture. (leaving some whole corn pieces). 
  • Add eggs and blend briefly.
  • Add the blended corn mixture to the bowl with dry ingredients. Add melted butter and continue mixing until consistent.
  • Pour into the prepared baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool and enjoy your kidney-friendly cornbread!

*While shopping ALWAYS check label and choose 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 Jalapeno Cheddar Corn Muffins

Ingredients:

  • 1 box kidney friendly corn muffin mix
  • 1/3 cup canola oil
  • 1 cup milk
  • 1 large egg
  • 2 jalapenos, seeded and diced
  • 8 oz natural sharp cheddar cheese, shredded

Instructions:

  • Preheat the oven to 400 degrees.
  • Whisk together corn muffin mix, oil, milk, and egg until smooth.
  • Add diced jalapeño and shredded cheddar cheese. Stir until evenly mixed
  • Grease muffin pans using a non-stick spray (approximately 20 muffins)
  • Spoon mixture into muffin pans. Fill approximately half way.
  • Bake for 16-20 minutes or until muffins are golden brown on top. Let cool and enjoy your kidney-friendly low sodium jalapeno cheddar corn muffins!

*While shopping ALWAYS check label and choose 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 Vegetable Fried Rice

Ingredients:

  • 1 tablespoon minced raw ginger root
  • 4 medium spring onions or scallions
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped onion
  • 1/3 cup chopped carrots
  • 1/2 cup chopped red bell pepper
  • 1 large whole egg
  • 1/4 cup frozen peas
  • 1/4 cup fresh cilantro
  • 1/3 cup fresh or frozen sweet yellow corn kernels
  • 4 cups cooked white rice
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lite soy sauce

Instructions:

  • Double wash 4 cups of rice and cook according to package directions. Once cooked, heat olive oil in a large sauté pan or wok.
  • Add diced carrots, minced garlic, minced ginger, onion, and red pepper flakes. Cook for approximately 1 minute.
  • Add bell pepper, corn, and peas. Cook for an additional minute.
  • Add rice, black pepper, and soy sauce. Cook for approximately 2 minutes.
  • Add scrambled egg and cook thoroughly.
  • Toss in sliced scallions and cilantro. Reserve some for garnish.
  • Garnish with reserved scallions and cilantro. Enjoy your kidney-friendly vegetable fried rice!

*While shopping ALWAYS check label and choose 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 Lemon Garlic Green Beans

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Black pepper, to taste

Instructions:

  1. Blanch: Boil water and blanch green beans for 2-3 minutes until bright green. Drain and rinse under cold water.
  2. Sauté: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Combine: Add blanched green beans and lemon juice to the skillet. Sauté for an additional 2-3 minutes until heated through.
  4. Season: Add black pepper to taste (no salt).
  5. Serve: Transfer to a serving dish and enjoy warm.

Kidney-Friendly Benefits:

  • Green beans are an excellent source of fiber, vitamins, and minerals and have a relatively low potassium content, making them an ideal low potassium side dish.
  • Uses fresh ingredients
  • Heart-healthy olive oil
  • Dairy-free and nutritious

Enjoy this simple and delicious side dish at your holiday meals!

*While shopping ALWAYS check the label and choose 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. 

https://blog.renaltracker.com/low-potassium-recipe/low-potassium-side-dishes-for-kidney-disease/

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