When diagnosed with CKD Stage 4, your kidney diet should help reduce your symptoms as well as maintain an appropriate amount of your daily nutrient intake to prevent malnutrition and weight loss. 

You just need to make sure that you consult with your dietitian first. But here are 5 quick snacks for CKD Stage 4 patients that are low in SPPP: 

Ingredients

18 oz. package low-fat cream cheese

¼cup low-fat plain yogurt

1 teaspoon "Simply Organic Ranch Dip Mix"

2 Tablespoon diced celery

2 Tablespoon diced green onions

2-3 dashes of Tabasco sauce

2 Tablespoon crushed walnuts

¼ teaspoon freshly ground black pepper

-Olive oil spray

Directions

1. Cream cheese should be left at room temperature for 30 minutes.

2. Before combining everything with cream cheese, combine yogurt with ranch dip mix, diced celery, green onions, and Tabasco sauce.

3. Roll them into a ball and roll in crushed walnuts.

Ingredients

8 eggs

⅓ cup rice milk

1 tablespoon chopped chives

⅓ cup chopped green peppers

¾ teaspoon Dijon mustard

¼ teaspoon ground sage

4 vegetarian sausage patties, browned, cooled and diced

-Vegetable Oil Spray

Directions

1. Set the oven to 350°F.

2. Beat the eggs in a sizable bowl. Add chives, green pepper, Dijon mustard, ground sage. Add rice milk and vegetarian sausage after mixing.

3. Fill muffin tins with a third of a cup at a time. After 20 to 25 minutes of baking, a knife inserted in the center should come out clean.

Ingredients

1 can (21 ounces) peaches in their own juice (drained)

1 teaspoon lemon juice

½ cup brown sugar

¼ cup white flour

¾ cup oats

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ stick cold butter, unsalted

Directions

1. Set the oven to 350 degrees Fahrenheit.

2. Put the peaches and lemon juice in a muffin pan that has been greased.

3. Add the spices, brown sugar, flour, and oats together.

4. Once the mixture resembles wet sand, gradually add butter.

5. Sprinkle over the fruit mixture.

6. Bake for 25-30 minutes or until browned and bubbly.

7. Serve hot.

Ingredients

12 button mushrooms, stems removed

¼ cup balsamic vinegar

¼ cup apple cider vinegar

1 tbsp. chopped chive + extra for garnish

-Pinch freshly ground black pepper

Directions

1. The mushrooms should be combined with the other ingredients in a medium bowl or Tupperware container and sealed.

2. Put everything in the refrigerator for a minimum of two hours and a maximum of two days, stirring occasionally to disperse the vinegar dressing. Use your hands to combine everything.

3. Remove the mushrooms from the bowl or Tupperware, separating them from the vinegar, and top with additional chives before serving. You may also put an extra drizzle of the leftover vinegar on top of the mushrooms. Or get even fancier by reducing the vinegar (by placing it in a pot, on the stove, and cooking over medium heat) and using it as a thicker sauce.

Ingredients

2 corn tortillas, cut into triangles

2 tsps. vegetable oil

1 zucchini, peeled into ribbons/noodles

1 cup arugula, washed

1 lime, juice and zest

2 tablespoons fresh cilantro, chopped

- Pinch red chili pepper flakes, optional

Directions

1. Place the triangles of corn tortilla on a baking sheet and preheat the oven to 375 degrees Fahrenheit.

2. The triangles of tortilla should be baked for 8 to 10 minutes, or until crisp.

3. Meanwhile, heat the vegetable oil in a skillet over medium-high heat.

4. The arugula, lime zest, and juice should be added after the zucchini ribbons are cooked. Cook for 5 to 8 minutes, or until the vegetables are tender and the liquid has completely evaporated.

5. Once out of the oven, remove the tortilla triangles and place them on a serving platter. Place a tablespoon of the cooked vegetables on top. Add as much cilantro and red chili flakes as you like. 

6. Serve and eat it. 

Your Next Step 

If you want to know more about what foods you can eat and how to incorporate them into your kidney diet, you can click here to get started.