TKD WinterCookbook 2015

8/16/2019 TKD WinterCookbook 2015

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Today's

Kidney DietHearty Winter Dishes


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* Kidney diet guidelines var y for each individual based on factors such as stage of chronic kidney disease, treatment

modality if on dialysis, body size, nutritional status, blood test results and other factors. Consult your dietician or

physician for the specific diet that is right for you.

© 2015 DaVita HealthCare Partners Inc. 09911 Winter Cookbook

Dear Reader,

Warm up from winter’s chill with the Today’s Kidney Diet: Hearty

Winter Dishes cookbook, a collection of kidney-friendly recipes and

tips for holiday events and everyday cold-weather meals. Entertain

guests with Crab-Stuffed Shrimp, Green Chile Stew and Gingerbread

Apple Cobbler. Settle in for a family dinner with Peppercorn Pork

Chops, Caraway Cabbage and Rice, and Anise and Orange Biscotti.

It’s easier to create a meal plan that’s low in sodium, potassium

and phosphorus—and also has the right amount of high-quality

protein—when you have recipes and tips to help. Learn about

seasonal winter produce, get ideas for managing your diet through

the holidays, uncover suggestions for warm dinners and sweet

treats, and prepare for the New Year with a healthy eating checklist.

Plus, our Today's Kidney Diet: Quick Reference Guide* (see insert in

back) will help you choose the best foods for your stage of chronic

kidney disease.

We hope you enjoy the recipes and tips found in the following pages.

Happy cooking!

Your DaVita Care Team

Today's Kidney Diet

Manage Your Diet

with DaVita’s OnlineDiet Tools

DaVita DietHelperTM

Easily make shopping lists, planmenus and track your dailynutrition goals by visiting

DaVita.com/MealPlanning.

Recipes

Get access to 900+ kidney-friendly recipes by going to

DaVita.com/GetRecipes.

Cookbook CollectionDownload all the cookbooks in the

Today’s Kidney Diet series for free

at DaVita.com/Cookbook.


3/24

B R E A K F A S T

Find 900+ kidney-friendly recipes

on DaVita.com/GetRecipes today.

Access DaVita Diet HelperTM Easily make shopping lists, plan menus and track your

daily nutrition goals.

Sign up at DaVita.com/MealPlanning.

Ingredients

Gluten-Free PuffedOven Pancake

Portions: 4 Serving size: 1/4 pancake

Recipe created by DaVita patient Emma Jean and submitted by

DaVita dietitian Sue from Washington.

1. Preheat the oven to 400° F.

2. Place the butter in a 10-inchovenproof skillet or glass pieplate. Place in the oven for 3 to5 minutes or until the buttermelts.

3. In a medium mixing bowl, use

a wire whisk or rotary beater tobeat the eggs until combined.Add the rice flour, rice milk andsalt. Beat until smooth.

4. Remove the skillet or pie platefrom the oven. Immediatelypour the batter into the hotpan. Bake for 25 to 30 minutesuntil the pancake is puffedand well browned. Check themiddle to be sure the pancakeis done.

5. Transfer the pancake to aserving plate and cut into 4portions. Serve warm. Addtoppings of choice. Suggestedtoppings include blueberries,raspberries, sliced peaches,sliced strawberries orapplesauce. If desired, sprinkle

the pancake with powderedsugar or top it with whippedcream or syrup.

• 2 tablespoons butter

• 2 large eggs

• 1/2 cup rice flour

• 1/2 cup rice milk

• 1/8 teaspoon salt

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes

Nutrients per serving: Calories: 177, Protein: 5 g, Carbohydrates: 19 g, Fat:

9 g, Cholesterol: 108 mg, Sodium: 166 mg, Potassium: 70 mg, Phosphorus:

79 mg, Calcium: 20 mg, Fiber: 0.5 g Food choices: 1/2 meat, 1 starch, 1 fat

Carbohydrate choices: 1


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B R E A K F A S T



Preparation

Get No-Cost Kidney Care EducationMeet your local kidney expert. Register for a

no-cost, 90-minute training session taught bya certified instructor in your community.

Register at DaVita.com/KidneyEducation.

Ingredients

Portions: 2 Serving size: 1/2 omelet

Recipe submitted by DaVita dietitian Brenda from Washington.


2. Peel and core the apple. Thinlyslice the apple and onion.

3. Beat the eggs with milk, waterand pepper in a small bowl;set aside.

4. Over medium heat, melt thebutter in a small, ovenproofskillet.

5. Add the onion and apple to theskillet and sauté until the onionbecomes translucent, about 5to 6 minutes.

6. Spread out the onion and applemixture evenly in the skillet andsprinkle cheddar cheese over it

7. Pour the egg mixture evenlyinto the skillet and cook overmedium heat until the edgesbegin to set. Transfer the

skillet to the oven and bakeuntil the center is firmly set,approximately 10 to 12 minutes.

8. Cut the omelet in half and slideeach half onto an individualplate. Serve immediately.

• 3 large eggs

• 1/4 cup 1% low fat milk• 1 tablespoon water

• 1/8 teaspoon black pepper

• 1 tablespoon butter

• 3/4 cup sweet onion• 1 large apple

• 2 tablespoons shreddedcheddar cheese




237 mg, Calcium: 146 mg, Fiber: 2.2 g Food choices: 2 meat, 1 low-

potassium fruit, 1/2 low-potassium vegetable, 1 fat Carbohydrate choices: 1

Apple OnionOmelet


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Ingredients

Artichoke Relish onToasted PitaPortions: 16 Serving size: 2 tablespoons

of relish on 2 pita wedges

Recipe submitted by DaVita dietitian Carol from Alabama.

1. Drain and chop the artichokehearts and pimento. Thinlyslice the green onions andmince the garlic clove.

2. Combine the artichokes,pimentos, green onions,Parmesan cheese, garlic,lemon juice, olive oil andpepper in a bowl, and mix well.

3. Cover and chill for 8 hoursor overnight.


5. Split pita rounds open. Cuteach half into quarters.

6. Place the pita wedges on abaking sheet, smooth side

down and spray with cookingspray. Bake for 8 minutes oruntil lightly browned.

7. Cool the pita wedges and setaside in an airtight containeruntil ready to serve.

8. Top each pita wedge with 1tablespoon of Artichoke Relish

• 14 ounces canned artichokehearts

• 2 ounces canned dicedpimento

• 2 green onions

• 1 garlic clove

• 3 tablespoons gratedParmesan cheese

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1/2 teaspoon pepper

• 4 pita bread rounds, 7” size

Preparation


Nutrients per serving: Calories: 82, Protein: 3 g, Carbohydrates: 13 g, Fat: 2

g, Cholesterol: 1 mg, Sodium: 166 mg, Potassium: 103 mg, Phosphorus: 41 mg

Calcium: 43 mg, Fiber: 2 g Food choices: 1 starch, 1/2 medium-potassium

vegetable Carbohydrate choices: 1

A P P E T I Z E R / S N A



Read Kidney Diet Tips

Learn how to make delicious meals and stay healthy

with DaVita dietitian Sara Colman's blog.

Visit DaVita.com/DietTips.


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Ingredients

Cranberry Dipwith Fresh FruitPortions: 24 Serving size: 2 tablespoons dip,

2 slices apple, 2 slices pear and3 pineapple chunks

Recipe submitted by the DaVita dietitian team.

1. Place the sour cream,cranberry sauce, nutmeg andginger in a food processorand process until well mixed.

Remove to a small bowl.2. Cut the pineapple into bite-size

pieces. Cut the apples and pearsinto 12 slices each. Toss theapple and pear slices with lemonjuice to prevent browning.

3. Arrange the fruit on a platterwith the dip bowl in the middleChill until ready to serve.

• 8 ounces sour cream

• 1/2 cup whole berry cranberrysauce

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ground ginger

• 4 cups fresh pineapple

• 4 medium apples

• 4 medium pears

• 1 teaspoon lemon juice

Preparation



2 g, Cholesterol: 4 mg, Sodium: 8 mg, Potassium: 101 mg, Phosphorus: 15 mg,

Calcium: 17 mg, Fiber: 1.5 g Food choices: 1 low-potassium fruit


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8/24



1. Think about what you’ll eat in advance.

2. Take your binders to the party and remember to take themwhen you eat.

3. Watch portion sizes.

4. Eat fresh meats and poultry instead of cured, deli or smoked.

5. Add flavor to foods with herbs instead of salt.6. Limit your fluid intake if you are on a fluid restriction.

7. Choose fruit pies over cream, chocolate or nut pies.

8. Limit high-potassium yams, sweet potatoes and pumpkinto a taste instead of a serving.

9. Choose sugar-free desserts if you have diabetes.

10. Limit all nuts and chocolate to a small taste.

10 Holiday Party Diet TipsWhether you’re hosting or attending a holiday party, use these tips to healthfully enjoy the event while sticking to your kidney diet.

For more kidney diet tips, visit DaVita dietitan Sara Colman's blog at DaVita.com/DietTips.


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Ingredients

Crab-StuffedShrimp

Portions: 4 Serving size: 3 shrimp

Recipe created by DaVita patient Lynn and submitted by

DaVita dietitian Danielle from Nevada.


2. Finely chop the crab meat,celery, parsley, onion andbell pepper.

3. In a bowl mix together thecrab, bread crumbs, 3tablespoons melted butter,celery, parsley, onion and bellpepper; set aside.

4. Spray a baking sheet with non-stick cooking spray.

5. Wash and devein theshrimp, and pat dry. (Frozen,deveined jumbo shrimp maybe substituted—thaw before

making recipe.)6. Use a sharp knife to cut a 1/2“-

deep pocket in the inner curvedside of shrimp from the tailalong the center, leaving 1/2”at end. Do not cut through theback of shrimp. Use your fingerto widen the pocket.

7. Use about 2-1/2 tablespoonsof the crab mixture per shrimp.

Place the crab in the shrimppocket and distribute to fill.Place the shrimp on a bakingsheet. Repeat, preparing allthe shrimp.

8. Brush the shrimp with meltedbutter. Bake for 10 to 12minutes. Do not overcook.

9. Serve with a side dish ofmelted, unsalted butterif desired.

• 6 ounces crab meat• 1/4 cup dry bread crumbs

• 3 tablespoons unsalted butter

• 1 teaspoon celery

• 1 teaspoon parsley

• 1 teaspoon onion

• 1 teaspoon green bell pepper

• 1/4 teaspoon lemon juice• 3 drops hot sauce

• 1/8 teaspoon garlic powder

• 1/8 teaspoon black pepper

• 12 jumbo shrimp, raw andshelled with tails on

Preparation




278 mg, Calcium: 106 mg, Fiber: 0.4 g Food choices: 3-1/2 meat, 1/2 starch

1 fat Carbohydrate choices: 1/2





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Ingredients

Roasted TurkeyPortions: 8 plus leftovers Serving size: 3 ounces

Recipe submitted by the DaVita dietitian team.

1. If frozen, thaw the turkeyin the refrigerator for threedays before roasting. Checkplastic wrap on the turkey todetermine cooking time.

2. Preheat the oven to 425° F.Remove the neck and gibletbag from the cavity of theturkey. Rinse the turkey withcold water, and then pat it drywith clean paper towels.

3. Using several fingers, loosenthe skin from the turkey breastand drumsticks. Rub poultryseasoning onto the turkey fleshunder skin. Place the parsley,sage, rosemary and thymesprigs between the turkey skinand flesh.

4. Place a meat thermometer inthe fleshy part of the thigh,without touching the bone.

5. Coat the turkey with meltedbutter (or oil) and place itbreast side up in a roasting panon a rack. Cover it loosely withaluminum foil. Cook for 30minutes, and then reduce theheat to 325° F.

6. Begin basting the turkeyevery 15 to 20 minutes withthe giblet stock and panjuices. During the last 30

minutes, remove the foil fromthe roasting pan. Cook for3 to 4 hours until the meatthermometer registers 165° F.

7. Let the turkey rest for 30minutes before carving.

• 12 pound turkey, fresh or frozen(avoid self-basting)

• 1 teaspoon poultry seasoning

• 4 sprigs fresh parsley

• 4 sprigs fresh sage

• 4 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 1/2 cup unsalted butter

• 1 cup low-sodium turkey stockfrom turkey giblets

Preparation


Nutrients per serving: Calories: 144, Protein: 25 g, Carbohydrates: 0 g,

Fat: 4 g, Cholesterol: 64 mg, Sodium: 57 mg, Potassium: 256 mg,

Phosphorus: 182 mg, Calcium: 22 mg, Fiber: 0 g Food choices: 3 meat


E N T R É E



Connect with the Kidney Diet CommunityShare diet tips and recipes with the myDaVita

community.

Sign up at DaVita.com/SocialCommunity.


12/24

Ingredients

Cranberry ChickenPortions: 6 Serving size: 1 chicken breast with

1/2 cup of sauce

Recipe submitted by DaVita dietitian Jennifer from Maryland.

1. Chop the onion.

2. Preheat the oil in a large skillet.Add the onion and sautéuntil clear.

3. Add the chicken and cook for 3to 4 minutes on each side.

4. In a medium-sized bowlcombine the ketchup, drymustard, cranberry sauce,packed brown sugar andvinegar. Stir until mixed andpour into skillet.

5. Cover and cook on mediumheat for 15 to 20 minutes.

• 1/4 cup onion


• 2 pounds boneless, skinless,chicken breasts

• 1/4 cup ketchup

• 1 teaspoon dry mustard

• 16 ounces canned whole-berrycranberry sauce

• 1/4 cup brown sugar

• 1 tablespoon apple cidervinegar

Preparation




242 mg, Calcium: 27 mg, Fiber: 1.4 g Food choices: 4 meat, 1 low-potassium

fruit, 1-1/2 high calorie Carbohydrate choices: 3

E N T R É E



5 Cold-Busting FoodsViruses that cause common colds spread more easily in colder, drier

air. Arm yourself with these immune-boosting foods that are also low

in potassium and phosphorus.

1. Apple: 1 medium, 158 mg potassium, 10 mg phosphorus

2. Dried cranberries: 1/2 cup, 24 mg potassium, 5 mg phosphorus

3. Garlic: 1 clove, 12 mg potassium, 4 mg phosphorus

4. Pomegranate: 1/2 medium, 182 mg potassium, 28 mg phosphorus

5. White mushrooms: 1/2 cup, 150 mg potassium, 30 mg phosphorus


13/24

Ingredients

PeppercornPork Chops

Portions: 6 Serving size: 1 pork chop

Recipe submitted by DaVita dietitian Kathleen from Pennsylvania.

• 1 tablespoon crushed orcoarsely ground blackpeppercorns

• 6 pork loin chops, 4 ounceseach

• 2 tablespoons olive oil

• 1/4 cup trans-fat freemargarine

• 5 garlic cloves• 1 cup green and red bell

peppers

• 1/2 cup apple juice

1. Press peppercorns into bothsides of the pork chops.

2. Heat the oil, margarine andwhole garlic cloves in a largeskillet over medium heat,stirring frequently.

3. Add the pork chops and cookuncovered for 5 to 6 minutes.

4. Dice the bell peppers. Add thebell peppers and apple juice tothe pork chops.

5. Cover and simmer for another5 to 6 minutes or until the porkis thoroughly cooked.

Preparation



30 g, Cholesterol: 92 mg, Sodium: 112 mg, Potassium: 332 mg, Phosphorus: 189

mg, Calcium: 26 mg, Fiber: 0.4 g Food choices: 3-1/2 meat, 2 fat, 1/2 low-

potassium vegetable Carbohydrate choices: 0

E N T R É E

Seasonable Winter ProduceFood that’s in season is more nutrient-rich and flavorful. The produce

on this list is best during the winter months.

Low Potassium (250 mg/serving)

Beet greens and fresh beets, fennel, kale, oranges, parsnips,

persimmons, sweet potatoes and winter squash




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Ingredients

Green Chile StewPortions: 6 Serving size: 3/4 cup stew, 1 tortilla

Recipe submitted by DaVita dietitian Kara from Arizona.

1. In a large zip-top plastic bagcombine the flour, garlicpowder and black pepper; mixwell.

2. Cut the pork into bite-sizecubes. Place the pork in the bagand shake to coat well with theflour mixture.

3. Heat the olive oil in a largeskillet and brown the porkpieces.

4. Drain the chili peppers anddice. Mince the garlic clove.

5. Place the browned pork, chilipeppers, garlic and chickenbroth into a slow cooker. Cookfor 10 hours on low heat.

6. Place 3/4 cup of the stew on atortilla and roll it burrito-style.As an alternative to burrito-style, serve stew in a bowl with

a tortilla, bread or low-saltcrackers.

7. Shred the lettuce and chopthe cilantro. Top each servingwith 1 tablespoon sour cream,lettuce and cilantro.

• 1/2 cup all-purpose white flour

• 1 tablespoon garlic powder

• 1 teaspoon black pepper

• 1 pound lean pork chops


• 8 ounces green chile peppers,canned

• 1 garlic clove

• 14 ounces low-sodium chickenbroth

• 6 flour tortillas, burrito size

• 3/4 cup iceberg lettuce

• 1/4 cup cilantro

• 6 tablespoons sour cream

Preparation




181 mg, Calcium: 32 mg, Fiber: 4.0 g Food choices: 2-1/2 meat, 2 starch, 1

low-potassium vegetable Carbohydrate choices: 2

E N T R É E




15/24

Ingredients

Pumpkin ChiliPortions: 10 Serving size: 1 cup

Recipe submitted by DaVita dietitian Melissa from Massachusetts.

1. Chop the onion and celery;thinly slice the carrots andmince the garlic cloves.

2. In a large pot heat 1 tablespoonof olive oil over medium heat

and sauté the onion, celery,carrots and garlic until tender.Remove from the pot andset aside.

3. Add the turkey and remainingolive oil to pot and cookuntil the crumbles are nolonger pink.

4. Add the sautéed vegetablesand remaining ingredients tothe pot and stir.

5. Reduce heat to a simmerand cook for 1 hour. Stiroccasionally to prevent theingredients from sticking to thepot.

6. Remove the bay leaves andserve the chili over the riceor with low-sodium crackers. Ifdesired, add red chilipepper flakes.

(Note: Pumpkin replacestomatoes and tomatosauce in this recipe. Followthe recommended portionsize to keep the potassiumwithin an acceptable range fora low-potassium kidney diet.)

• 2 pounds ground turkey breast,uncooked


• 1/2 cup onion

• 1/2 cup celery

• 1/2 cup carrots

• 3 garlic cloves

• 1 tablespoon chili powder

• 2 bay leaves

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1 cup red kidney beans

• 15 ounces canned pumpkinpurée

• 1/2 cup canned chopped greechilies

• 3 cups low-sodium chickenbroth

Preparation




215 mg, Calcium: 53 mg, Fiber: 3.5 g Food choices: 3 meat, 1 medium-

potassium vegetable Carbohydrate choices: 1/2

E N T R É E




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Ingredients

RatatouillePortions: 16 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Robin from Connecticut.

1. Dice the onion, squash,eggplant, carrots and peppers.Mince the garlic cloves. Addthe olive oil to large skillet, with

the garlic, herbs, black pepperand carrots.

2. Cook for 2 minutes, and thenadd the rest of the vegetables,except the tomatoes.

3. Sauté well and stir frequently,10 to 15 minutes or until thevegetables are semi-tender.

4. Add the tomatoes andParmesan cheese, and mix well.

5. Simmer covered forapproximately 1/2 hour.Serve hot.

6. Portion the remainingRatatouille into 1- to 2-cupportions and freeze. Reheatin microwave for a quick dishlater. Serve the Ratatouille asa side dish or add pasta (smallshells, bow ties or elbows).Make it a complete meal byadding cooked ground turkey,chicken or beef.

• 2 cups onion

• 2 cups zucchini squash

• 3 cups yellow crooknecksquash

• 1 medium eggplant

• 2 medium carrots

• 1 green bell pepper

• 1 yellow bell pepper

• 1 red bell pepper

• 4 garlic cloves

• 2 tablespoons olive oil

• 1 cup canned tomatoes

• 1 tablespoon fresh basil

• 1 tablespoon fresh oregano

• 1 tablespoon fresh rosemary

• 1 tablespoon fresh thyme

• 1 tablespoon fresh sage

• 1 tablespoon black pepper

• 8 tablespoons gratedParmesan cheese

Preparation




58 mg, Calcium: 57 mg, Fiber: 2.4 g Food choices: 1-1/2 medium-potassium

vegetables, 1/2 fat Carbohydrate choices: 1/2

E N T R É E / S I D




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S I D E

Ingredients

Caraway Cabbageand RicePortions: 2 Serving size: 1 cup

Recipe submitted by DaVita dietitian Sara from California.

1. Shred the cabbage and chopthe onion.

2. Spray a nonstick frying panwith cooking spray and sautéthe onion and cabbageuntil limp.

3. Add the water, Worcestershire

sauce and caraway seeds.Cook for 3 minutes. Stir toprevent burning.

4. Drain the mandarin orangesand add them to cabbagemixture. Stir in the hot rice.

5. Remove from heat and serve.

• 1 cup cabbage

• 1 tablespoon onion

• 1/4 cup water

• 1 tablespoon Worcestershiresauce

• 1/2 teaspoon caraway seed

• 1/4 cup canned mandarin

oranges• 1 cup cooked rice

Preparation




51 mg, Calcium: 41 mg, Fiber: 2.4 g Food choices: 1 starch, 1 medium-

potassium vegetable, 1/2 high calorie Carbohydrate choices: 2



7 Warm Dinners for Cold Winter NightsWhat’s better on a cold winter’s night than a warm, homemade meal?

This collection of hearty, kidney-friendly recipes, which are all available

at DaVita.com/WarmDinners, will help warm you up.

1. Apple Pork Chops with Stuffing

2. Beef and Barley Stew3. Roasted Rosemary Chicken and Vegetables

4. Slow Cooker Chicken with Green Beans and Carrots

5. Southern Style Stuffed Peppers

6. Turkey and Beef Chili

7. Veggie Strata


19/24

Ingredients

Lemony CouscousSalad with

CranberriesPortions: 10 Serving size: 1/2 cup

Recipe created by DaVita dietitian Martha from Missouri.

1. Chop the celery, cucumber,onion and parsley.

2. In a sauce pan, combine 2 cupsof water with olive oil and bringto a boil. Stir in the couscousand cover. Remove from theheat and let it stand for 5minutes. Transfer the couscousto a large serving bowl andcool it in the refrigerator whilepreparing the other ingredients.

3. Combine the lemon juice withcayenne pepper and cumin.

4. To the cooled couscous,stir in the lemon juiceand seasonings, choppedvegetables, cranberriesand parsley; mix well with awooden spoon.

5. Return to the refrigerator forseveral hours. Fluff with a forkbefore serving. Garnish withlemon slices and parsley.

• 1/2 cup celery

• 1/2 cup cucumber

• 1/2 cup green onion

• 1 tablespoon parsley


• 1-1/2 cups (10 ounces)couscous, uncooked

• 1/4 cup lemon

• 2 teaspoons fresh lemon zest

• 1/4 teaspoon ground cayennepepper

• 1/2 teaspoon ground cumin

• 1 cup dried sweetenedcranberries

Preparation




55 mg, Calcium: 18 mg, Fiber: 2.5 g Food choices: 1 starch, 1 low-potassium

fruit, 1/2 low-potassium vegetable Carbohydrate choices: 2

S I D E




20/24

Ingredients

Anise and OrangeBiscottiPortions: 18 Serving size: 2 cookies

Recipe submitted by DaVita dietitian Anne from Pennsylvania.

1. Preheat the oven to 350° F.Line a large cookie sheet withparchment paper.

2. Mix the first five dryingredients in a large bowl andstir well.

3. Place the egg, oil and extractin a small bowl and beat until

frothy, either by hand with awhisk or with an electric mixerfor about 30 seconds.

4. Pour the liquid mixture into dryingredients. Mix with a woodenspoon until the dough is mixed.Or, you can use a low speed ona mixer for about 1 minute.

5. Place the dough on a lightlyfloured board and shape it intoa ball. Cut it in half.

6. Roll each half into a log that’sapproximately 12“ long. Flattenthe top slightly.

7. Place the dough on a cookiesheet and bake until it’s lightlygolden, approximately 15 to20 minutes.

8. Remove it from oven. Use

a bread knife or otherserrated knife, and slice atapproximately 3/4” intervalsto get 18 biscotti per half ofthe dough.

9. Place the sliced biscotti backon a cookie sheet with thecut side up and bake untillightly golden, approximately5 minutes. Remove from theoven, turn the biscotti overand bake for 5 minutes.Remove from the oven andcool on a rack.

• 2-1/2 cups all-purposewhite flour

• 2 teaspoons baking powder

• 2 teaspoons anise seed

• 1 teaspoon grated orange rind

• 1/2 cup sugar

• 1 large egg

• 2 tablespoons canola oil

• 1 teaspoon orange extract

Preparation



2 g, Cholesterol: 12 mg, Sodium: 45 mg, Potassium: 26 mg, Phosphorus: 76 mg

Calcium: 43 mg, Fiber: 0.5 g Food choices: 1 starch Carbohydrate choices: 1

D E S S E R T




21/24

Ingredients

Cream CheeseThumbprint

CookiesPortions: 24 Serving size: 3 small cookies

Recipe submitted by DaVita dietitian Jackie from North Dakota.

1. Preheat the oven to 350° F. Setthe butter and cream cheeseout to soften.

2. In a medium bowl combine theflour, sugar and baking powder.

3. In a large bowl combinethe butter, cream cheeseand vanilla; beat until lightand fluffy.

4. Add the dry ingredients tothe cream cheese mixtureand blend well. Form the doughinto a ball, wrap and chill for2 hours.

5. There are two ways to roll outthe dough.

Method #1:

Roll chilled dough to 1/4“thickness on lightly flouredsurface. Cut cookies out with a1-1/2” round cutter. Place 2”apart on an ungreased cookiesheet. Press center of eachcookie slightly with your thumband fill center with 1/2teaspoon jam before baking.

Method #2:

Roll chilled dough to 1/8”thickness on lightly flouredsurface. Cut cookies out with

a 2” fluted cookie cutter. Cuta small hole in the middle ofhalf of the cookies. Sandwichthe cookies together and fill thehole with jam before baking.Place 2” apart on ungreasedcookie sheet. (Makes 24cookies, serving size is 1 cookie.

6. Bake for 10 to 12 minutes.

• 1 cup unsalted butter

• 8 ounces cream cheese

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract

• 1/2 cup strawberry jam

• 2 tablespoons powdered sugar

Preparation


Nutrients per serving: Calories: 162, Protein: 2 g, Carbohydrates: 15 g,

Fat: 11 g, Cholesterol: 32 mg, Sodium: 74 mg, Potassium: 33 mg,

Phosphorus: 31 mg, Calcium: 38 mg, Fiber: 0.3 g Food choices: 1 starch, 2 fa


D E S S E R T




22/24

Ingredients

Gingerbread

Apple CobblerPortions: 8 Serving size: 3/4 cup or 1/8 cobbler

Recipe submitted by DaVita dietitian Judy from Pennsylvania.


2. Peel and chop the apples.Combine the apples, brownsugar, lemon juice, 1 cup waterand 1/2 teaspoon cinnamon ina medium saucepan. Cover andcook until the apples are tender.

3. Mix the cornstarch and 1tablespoon of water togetherand stir into the hot applemixture. Continue cooking untilthe mixture thickens. Pour the

apple mixture into a 1-1/2 quartcasserole dish and set aside.

4. Add 1 tablespoon of vinegar tothe milk and stir. Set aside.

5. Beat together the sugar, egg,milk mixture, molasses, cornsyrup and oil.

6. In a separate bowl, stir togetherthe flour, baking soda, bakingpowder, ginger and remaining1/4 teaspoon cinnamon. Addto the beaten egg and milkmixture, and beat until smooth.

7. Pour the gingerbread mixtureover the apples in the casseroledish. Bake for 30 minutes.

8. Serve warm with 1 tablespoonof whipped dessert topping orwhipped cream.

• 4 medium apples

• 1/3 cup brown sugar

• 1 tablespoon lemon juice

• 1 cup water

• 3/4 teaspoon cinnamon

• 2 tablespoons cornstarch

• 1 tablespoon cider vinegar

• 7 tablespoons 1% low fat milk

• 1/4 cup sugar

• 1 large egg

• 2 tablespoons light molasses

• 2 tablespoons corn syrup

• 2 tablespoons oil

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon ground ginger

• 1/2 cup whipped desserttopping

Preparation


Nutrients per serving: Calories: 203, Protein: 3 g, Carbohydrates: 41 g, Fat: 3 g,

Cholesterol: 21 mg, Sodium: 123 mg, Potassium: 184 mg, Phosphorus: 73 mg, Calci

75 mg, Fiber: 1.5 g Food choices: 1 medium-potassium fruit, 1 starch, 1 high calorie

1/2 fat Carbohydrate choices: 3

D E S S E R T




23/24



Healthy Eating Checklistfor the New YearThe New Year is a great time to start fresh habits and address eating challenges that may be interfering with your health.Use this healthy eating checklist and DaVita Diet HelperTM (visit DaVita.com/MealPlanning) to take action and renew yourcommitment to your kidney-friendly eating plan.

Create a one-week meal plan. Place menus and recipes

in a notebook kept close by the kitchen, or store them

electronically using DaVita.com/MealPlanning on yourcomputer or mobile device.

Stick with a shopping list to stay on track at the

grocery store.

Record what you eat for at least one day each week using

the tracker feature on DaVita.com/MealPlanning.

Pick a new kidney-friendly recipe to try each week to buildyour own collection of recipes, and prepare them often.

Increase your food IQ. Visit DaVita.com/MealPlanning to look up the nutrient content of foods you eat so you’re

aware of their sodium, potassium and phosphorus content.

Identify a go-to meal for busy days. Consider a quick

sandwich, nutrition bar or drink, or a homemade frozen

meal to reheat quickly.

Measure the liquids you consume and compare that

amount to your goal each day.

Ask your dietitian to recommend at least one healthy,

kidney-friendly food each week. Include new foods you

have never tried.

Sample salt-free seasoning blends, herbs and spices tofind your favorites. Keep them in sight in the kitchen or on

the table.

Share a kidney-friendly dish with friends and family at a

potluck or other social event once a month.


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There is so much more on DaVita.com!Take charge of your kidney diet from your mobile deviceor computer today.

: : DaVita Diet Helper™Easily plan menus, make shopping lists, track your daily

nutrition goals and more.

Sign up today at DaVita.com/MealPlanning.

: : Cookbook CollectionDownload the entire Today's Kidney Diet series to getkidney-friendly recipes, essential diet tips and more.

Get free cookbooks at DaVita.com/Cookbook.

: : Phosphorus Challenge®Play the 30-day challenge to learn about phosphorus

and the kidney diet.

Get savvy about phosphorus now at

DaVita com/Phosphorus

: : Recipe AlertsEach month, get delectable, kidney-friendly recipes

delivered straight to your inbox.

Sign up now at DaVita.com/Alerts.

: : Kidney Diet TipsLearn how to make delicious foods and how to stayhealthy on DaVita dietitian Sara Colman's blog.

Get tips at DaVita.com/DietTips.

: : myDaVita CommunityShare diet tips and recipes with the

myDaVita community.

Sign up now at DaVita.com/SocialCommunity.

Documents

TKD WinterCookbook 2015