HEALTH

Healthy Meal Plan for Dialysis Patients

Kidney patients or those who are undergoing dialysis can still enjoy eating delicious food in moderation. We’ve come up with a list of recipes which are healthy for kidney patients without leaving out the taste. Good food should nourish and help you while letting you enjoy the flavors.

You can mix and match these recipes according to your “food mood” during the day. You can also schedule which recipes to make during the day or week for that filling nutritional boost.

Take note of the following:

Check with your doctor regarding the amount of protein you should take per day. If you have kidney disease but not going through dialysis, it is best to lower or control protein intake. You can also consult a dietician for a comprehensive diet plan that you can refer to in planning meals.

Limit your sodium intake to 1,500 mg per day. For patients undergoing hemodialysis, restrict potassium to 2,000 mg per day. For people who are going through short daily dialysis or peritoneal dialysis, limit potassium to 3,500 mg per day. Dialysis patients should also limit their phosphorus intake to around 1,000 mg per day.

 

BREAKFAST

Breakfast Recipe 1: Omelet Surprise

omelette

Here’s an easy omelet recipe that can be a great start to your day. The meal is high in protein while low in potassium. You can choose among vegetables, seafood, meat or fruit as a filling.

Serves 1

(Nutritional Info: 255 Calories, 1.3 grams carbohydrates, 13 grams protein, 22 grams dietary fiber, 296 mg sodium, 122 mg potassium, 195 mg phosphorus)

Ingredients:

–    2 eggs

–    ½ cup filling (can be meat, seafood, vegetables, fruit, or a combination of any)

–    1 tablespoon margarine

–    2 tablespoons water

Instructions:

  1. Beat eggs and water together until well blended.
  2. Heat margarine in a cooking pan until it sizzles.
  3. Pour egg mixture into the pan.
  4. When the edges of the egg are cooked thoroughly, push cooked portions from the edges toward the center so that uncooked portions can reach the hot surface. Try tilting or moving the pan as needed. Continue cooking up until the egg is no longer runny.
  5. Fill half of the omelet with ½ cup filling.
  6. Fold the other half of the omelet on top of the half which has the filling.
  7. Serve the dish warm.

Breakfast Recipe 2: Orange and Chicken Salad in a Sandwich

chicken sandwich

Here’s a filling sandwich recipe that can get you through the day. It’s low in sodium, potassium and phosphorus while high in protein content. The recipe is suitable for six people, so you can enjoy it with others.

Serves 6

(Nutritional Info: 162 Calories, 7 grams protein, 101 mg sodium, 146 mg potassium, 59 mg phosphorus)

Ingredients:

–    1 cup cooked chicken, chopped

–    Slices of bread (loaf bread, ciabatta bread or any bread that can hold a lot of filling)

–    1 cup Mandarin oranges

–    ½ cup diced celery

–    ¼ cup onion, finely sliced

–    ½ cup green pepper, chopped

–    1/3 cup mayonnaise

Instructions:

  1. Lightly toss chicken, celery, onion and green pepper in a medium-sized bowl.
  2. Add mayonnaise and Mandarin oranges into the mix. Gently mix everything together.
  3. Fill slices of bread with the chicken salad and serve.

LUNCH

Lunch Recipe 1: Delish Baked Macaroni and Cheese

mac and cheese

You can’t go wrong with baked mac and cheese. A kidney patient can enjoy this with the whole family or bunch of friends. This meal is a high-protein, low-potassium recipe that you should eat in moderation, of course.

Serves 8

(Nutritional Info: 424 Calories, 36 grams carbohydrates, 22 grams protein, 2 grams dietary fiber, 20 grams fat, 479 mg sodium, 237 mg potassium, 428 mg phosphorus)

Ingredients:

–    3 cups elbow, bowtie or small shell pasta

–    2 cups milk

–    2 tablespoons flour

–    2 cups cheddar or gouda cheese

–    2 tablespoons margarine or butter

–    1 teaspoon paprika

–    1 teaspoon dry hot mustard

–    1 tablespoon fresh tarragon or thyme, chopped

Instructions:

  1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  2. Boil pasta according to package instructions until al dente.
  3. In a glass measuring cup, pour in flour and butter. Microwave for one or two minutes until golden brown.
  4. Take out flour mixture from the microwave and stir in milk. Microwave again until it thickens.
  5. Stir in fresh herbs after microwaving the flour mixture.
  6. Drain pasta and mix it together with flour mixture and cheese.
  7. Put mac and cheese in a casserole and bake for about 20 minutes.
  8. Top the baked mac and cheese with chopped almonds or croutons in the last 5 minutes of baking.
  9. Serve the dish warm.

Lunch Recipe 2: Rice and Apple Salad

This dish is perfect for kidney patients and vegetarians alike. This fresh-tasting salad is low in phosphorus, potassium, and sodium. It is also high in protein which is good for those who want to get that needed kick after a strenuous workout.

Serves 4 – 6

(Nutritional Info: 299 Calories, 59 grams carbohydrates, 5 grams protein, 4 grams dietary fiber, 2 grams fat, 31 mg sodium, 180 mg potassium, 100 mg phosphorus)

Ingredients:

–    2 medium-size apple, chopped

–    2 cups cooked rice, chilled

–    2 tablespoons sunflower seeds (preferably unsalted and shelled)

–    ½ cup celery, thinly sliced

–    2 teaspoons orange peel, shredded

–    1 clove of garlic, minced

–    2 tablespoons vinegar (balsamic or any dressing you want)

–    2 teaspoons honey

–    1 tablespoon virgin olive oil

–    2 teaspoons Dijon or brown mustard

Instructions:

  1. Mix rice, celery, apple, and sunflower seeds in a bowl.
  2. In a smaller bowl, mix the other remaining ingredients together.
  3. Pour the rice mixture over the ingredients in the smaller bowl. Gently toss everything together.
  4. You can serve this salad immediately. You can also cover and refrigerate it for up to one day if you want to eat it later.

DINNER

Dinner Recipe 1: Seafood and Chicken Gumbo Surprise

seafood

This ethnic dish is flavorful and savory that you might want to make this a staple meal for the rest of the week. It is low in phosphorus, potassium, and sodium for a healthy meal at the end of the day.

Serves 12 (1 cup for each serving)

(Nutritional Info: 240 Calories, 19 grams carbohydrates, 10 grams protein, 14 grams dietary fiber, 2 grams fat, 320 mg sodium, 426 mg potassium, 156 mg phosphorus)

Ingredients:

–    8 ounces lean smoked turkey sausage, sliced

–    1 tablespoon canola oil

–    2 skinless chicken breasts, chopped

–    6 ounces canned crab, drained

–    ½ pound cooked shrimp

–    2 quarts low sodium chicken broth

–    3 cups frozen okra, chopped

–    3 celery stalks, chopped

–    1 red bell pepper, chopped

–    1 yellow onion, chopped

–    ½ cup flour

–    ½ cup canola oil

–    1 tablespoon salt-free Cajun seasoning

Instructions:

  1. Pour in 1 tablespoon of canola oil in a large pot over medium heat.
  2. Add chicken, turkey sausage, bell pepper and onion. Cook for 10 minutes
  3. Remove chicken mixture from pot and set aside to cool
  4. Continue heating the pot over medium heat. Add ½ cup canola oil.
  5. Stir in ½ cup flour to make a roux (flour and fat cooked together to thicken sauces).
  6. Add in Cajun seasoning and cook for about a minute. You can lengthen cooking time according to how dark you want the gumbo to be.
  7. Stir in chicken broth slowly and consistently to prevent bumps.
  8. Increase the heat to medium-high. Bring the mixture to a boil for about 10 minutes or until it starts to thicken.
  9. Reduce heat to medium and add chicken mixture, crab, shrimp and okra to the pot.
  10. Cook for about 10 minutes or until well heated.
  11. Serve the dish warm.

Dinner Recipe 2: Chicken Lasagna Delight

lasagna

You’ll love how healthy and delicious this lasagna recipe is. You can enjoy this with the rest of your family as it is a healthy alternative to the usual lasagna. This recipe is low in phosphorus, potassium and sodium while high in protein.

Serves 6

(Nutritional Info: 453 Calories, 32 grams carbohydrates, 23 grams protein, 277 mg sodium, 317 mg potassium, 179 mg phosphorus)

Ingredients:

–    1 pack no boil lasagna noodles

–    6 ounces chicken breast or thigh

–    12 ounces low sodium chicken broth

–    6 ounces cream cheese

–    ½ cup fresh parmesan cheese, grated

–    1 ½ cups mocha mix or any non-dairy creamer

–    3 tablespoons flour

–    ¼ cup white wine (optional)

–    1 large onion, diced

–    1 ½ zucchini, sliced into little moons

–    ½ cup mushrooms, thick sliced

–    ¼ teaspoon black pepper

–    1 tablespoon oregano

–    ¼ to ½ teaspoon nutmeg

–    ¼ cup olive oil

Instructions:

  1. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit)
  2. Pour in broth and add chicken into a small pot. Bring to a boil.
  3. Simmer the broth until the chicken is thoroughly cooked. You can cook the chicken faster if it’s cut into smaller pieces.
  4. Heat olive oil in a large pan over medium heat. Add onion, black pepper and oregano. Sauté for five minutes or up until the onion softens. You can also add wine and allow it to evaporate for that exquisite taste.
  5. Add mushrooms to the mixture.
  6. Sprinkle flour over the pan. Stir it evenly to combine the flavors well. Make sure that the ingredients don’t clump.
  7. Allow the ingredients to cook for around three minutes.
  8. Break the cream cheese into smaller pieces and add to the pan. Stir gently until the cheese melts and is evenly distributed.
  9. Stir in mocha mix to the pan. Continue stirring until ingredients thicken up without getting too clumpy.
  10. Add nutmeg to the mixture while stirring gently.
  11. Remove chicken from the pot without throwing away the broth. Shred the chicken apart using two forks. Try to keep the chicken pieces even.
  12. Set aside the chicken pieces.
  13. Add ½ cup broth to the cream. Let it thin out and occasionally stir for about 2 minutes.
  14. Put the lasagna sheets into a pan. Top with 1/3 of the sauce then ½ chicken. Evenly spread ½ of the zucchini pieces on top. Repeat this process for the succeeding layers and top it off with the remaining sauce.
  15. Cover the lasagna with foil and bake it for 30 minutes. Remove foil during the last few minutes and continue baking until it is crispy enough.
  16. Serve warm and enjoy!

Meal plan for dialysis patients

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