If you've been around long enough to read the articles on this blog, you're now probably aware that keeping your sodium in control is a great help to your kidneys.
That being said, there are a few different ways to eat with less sodium. One is to look for foods with low sodium content, and swear off of processed foods (as they are often packed with sodium and other preservatives).
Another easy way to control your sodium intake is to stop using salt in your dishes and replace it with herbs and spices instead. This is what I'm going to emphasize today.
Below is a chicken recipe that you can prepare without worrying about going over your sodium limits. Check it out!
Jalapeno Pepper Chicken
Sodium 45 mg
Calories 143 cal
Protein 17 g
Fat 7 g
Water 55 g
Potassium 160 mg
Carbohydrates 2 g
Phosphorus 127 mg
Calcium 12 mg
If you're allowed to go bold with your spices, this chicken recipe will definitely fire-up your meal. Makes 8 servings.
3 tbsp vegetable oil
2-3 lbs chicken, cut up (skin and fat removed)
1 onion, sliced into rings
1 ½ cups low-sodium chicken bouillon
½ tsp ground nutmeg
¼ tsp black pepper
2 tsps fresh jalapeño peppers,
finely chopped and seeded
1. Heat oil, brown chicken pieces and set aside, keeping warm.
2. Add onion rings to oil and sauté. Add bouillon and bring to a boil, stirring often.
3. Return chicken to pan; add nutmeg and black pepper. Cover and simmer for 35 minutes or until chicken is tender.
4. Stir in jalapeño peppers, and simmer for another minute.
However, if you're not fond of chicken, or if you're vegan, there are easy-to-prepare kidney-friendly recipes for you as well. Here's an example:
Lemon Rice with Vegetables
Sodium 13 mg
Calories 183 cal
Protein 3 g
Fat 7 g
Water 40 g
Potassium 143 mg
Carbohydrates 27 g
Phosphorus 37 mg
Calcium 22 mg
Typical rice flavored with lemon and made more healthy with vegetables. Makes 5 servings.
½ cup celery
¼ cup onion
1 ½ cups fresh mushrooms
3 tbsps unsalted margarine
1 ¼ cups water
2 tbsps lemon juice
1/8 tsp dried whole thyme
1/8 tsp black pepper
1/8 tsp Mrs. Dash® original herb seasoning
10 tbsps rice, uncooked
1. Slice celery and chop onion. Thinly slice mushrooms.
2. Sauté celery and onion in 1 ½ tablespoons margarine in a large skillet.
3. Stir in water, lemon zest, lemon juice, thyme, pepper and Mrs. Dash® herb seasoning. Bring to a boil.
4. Add rice, allow water to boil again then cover, reduce heat, and simmer 20 minutes until rice is tender.
5. Melt remaining 1 ½ tablespoons of margarine in a small skillet. Sauté mushrooms until tender.
6. Spoon mushrooms into rice mixture and stir to combine. Serve hot and enjoy.
Keeping your nutrient limits is a crucial part of your renal diet. By adjusting your food intake and your lifestyle, you're extending your kidneys' life and helping yourself delay the need for dialysis in the process.