Fall has finally arrived in the Pacific Northwest and we couldn’t be more excited. With the crisp, clean air and changing color of leaves, it’s time to dust off those autumnal meals. Tired of all your old favorites? Don’t despair – we recently added some scrumptious new recipes to the recipe section of our website, delicious, low-sodium recipes that suit most kidney diets. These recipes were developed by Chef Duane Sunwold who has chronic kidney disease and understands firsthand the importance of creating tasty food that follows the kidney diet. As always, check with your doctor to make sure these recipes are OK for you and if they are, enjoy their bright, tasty flavors!
Most store-bought ranch dressings and dips are packed with salt. This recipe for ranch blend cuts the salt but not the flavor and is ideal for mixing with Greek yogurt, sour cream or mayonnaise to create ranch dip. Slice up some veggies and you’re good to go!
Roast these vegetables in the oven or on the barbecue – they’re delicious either way! Roasting vegetables adds flavor without adding salt and is a great way to add texture to meals. Pro tip: when preparing this dish, chop extra vegetables up and pop them in the freezer to make future meal prep even easier. Check out the full roasted cauliflower, carrots and onions recipe and give it a try sometime soon.
This citrusy pasta dish is light and bright and, with a vegetable and protein mixed in, has everything you need for a complete meal. Plus, it’s simple to make – just nine ingredients, most of them likely in your pantry already. Check out the full creamy lemon salmon pasta recipe today and give it a try.