When you are on dialysis, your diet is an important part of your overall treatment plan.
Following a healthy meal plan that is high in protein and low in sodium and phosphorus can prevent many health problems such as heart disease, bone disease, and infections. This will help you feel better and live longer. Your dietitian is available to guide you as the dialysis diet can be confusing at first. Lunch is a tricky meal since many people like to eat out or make quick sandwiches at home. Convenience foods such as fast food and processed deli meats are often high in sodium and phosphorus.
Here are 3 quick tips for a dialysis friendly lunch:
Follow these steps and enjoy a summery homemade green salad with lemon pepper grilled chicken. This easy yet tasty lunch recipe includes protein and a good amount of vegetables. The recipe includes two options for the dressing. Both keep in the refrigerator for up to two weeks, so go ahead and make extra.
Cooking fresh chicken at home makes this dish delicious and good for you. Do not be tempted to buy rotisserie chicken or pre-cooked sliced chicken in a bag as these contains added phosphate and sodium.
Makes 2 servings.
8 oz boneless skinless chicken breast
1 oz avocado oil
1 tsp Mrs Dash Lemon Pepper
Fresh ground pepper to taste
1. Cover cutting board or counter top with sheet of parchment paper
2. Place chicken breasts on parchment and cover with plastic wrap
3. Flatten chicken breast with smooth side of tenderizer
4. Remove plastic wrap and use studded side of tenderizer to make indentations in the chicken
5. Whisk together avocado oil, Mrs Dash and pepper
6. Brush or sprinkle the oil mixture onto the chicken
7. Heat skillet or grill on medium heat
8. Place chicken breast on grill and cook for 3-5 minutes on each side depending on thickness
9. Continue to brush with oil mixture after turning
10. Ensure that the center reaches 165 °F by checking with a food thermometer
11. Remove from heat and allow to cool
12. Slice for salad, use one chicken breast per salad below
Per serving: Calories 245, Fat 11 g, Saturated Fat 3 g, Cholesterol 100 g, Sodium 100 mg, Carbohydrates 1 g, Fiber 1 g, Sugars 0 g, Protein 33 g, Calcium 20 mg, Iron 2 mg, Potassium 350 mg
Make ahead of time. Chill in refrigerator. Lasts up to 2 weeks.
Serving Size 2 Tbsp.
Makes 12 servings.
½ cup light mayonnaise
½ cup light sour cream
1 tsp dried chives
½ tsp dried parsley
½ tsp dried dill weed
½ tsp onion powder
1/8 tsp ground black pepper
½ c 2% milk
½ tsp white vinegar
1. Mix vinegar with milk and set aside for 15 minutes
2. In a large bowl, whisk mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder and pepper.
3. Whisk in the milk/vinegar mixture
4. Funnel into container of choice, and cover with a tight-fitting lid
5. Refrigerate to chill
Per Serving: Calories 64, Fat 6 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 80 mg, Carbohydrates 3 g, Fiber 0 g, Sugars 1 g, Protein 1 g, Calcium 26 mg, Iron 0 mg, Potassium 24 mg
Serving size 1 Tbsp.
Makes 16 servings.
¼ c balsamic vinegar
¾ c olive oil
1 tbsp minced garlic
½ tsp ground black pepper
1. Whisk or shake together ingredients and serve
Per Serving: Calories 83, Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrates 0 g, Fiber 0 g, Sugars 0 g, Protein 0 g, Calcium 2 mg, Iron 0 mg, Potassium 6 mg
Assemble Your Salad
Ingredients for 1 salad
2 cups iceberg or Romaine lettuce
1 hard-boiled egg, peeled and sliced
¼ red onion, chopped
3 baby carrots
Leaves from 3 sprigs fresh parsley (or try cilantro)
4 oz grilled chicken breast, sliced
2 tbsp low sodium salad dressing of choice
For 1 salad: Calories 444, Fat 30 g, Saturated Fat 6 g, Cholesterol 242 g, Sodium 183 mg, Carbohydrates 9 g, Fiber 3 g, Sugars 4 g, Protein 36 g, Calcium 97 mg, Iron 6 mg, Potassium 667 mg
Tara Bzdok is a registered dietitian and kidney health diet expert with more than 10 years' experience. She works closely with people living on dialysis to help them live their best life.