Jen Hernandez RDN, CSR, LDN

Founder of Plant-Powered Kidneys

Hollywood, FL

Jen Hernandez is a registered dietitian and a certified specialist in renal nutrition. She has served the kidney community in dialysis clinics as well as with the National Kidney Foundation of Hawaii to help spread awareness of kidney disease and strive for prevention with early detection and interventions.
 
In 2018, Jen founded Plant-Powered Kidneys. Jen uses her virtual private practice to help people in all stages of kidney disease, from stage one through transplant, with evidence-based nutrition guidelines. The clients and students of Plant-Powered Kidneys learn and implement the fundamentals to keep their kidney function so that they can delay or even prevent kidney failure and the need for dialysis. 
 

Follow Melanie on Social Media:

Instagram | Facebook | Pinterest

Featured Recipes

Creamy Piña Colada Popsicles

This bright and refreshing treat is the perfect way to cool down in the summer heat. Tangy pineapple pairs with creamy cool coconut in the best way. Dates are used to provide natural sweetness, as well as fiber and potassium to boot. The fat from the coconut milk will also provide extra satiety to this treat while curbing blood sugar. Coconut extract adds a boost of that tropical flavor without extra sugar or calories.

 

View Recipe

Edamame Salad with Quinoa

This bright and festive salad will be the perfect recipe to bring to your next picnic, potluck, or even to prepare for delicious lunches through the week! Enjoy the sweet and satisfying flavor of corn kernels combined with the crunch of fresh cucumber and bell pepper. On top of that, you’ll get a punch of plant protein from the quinoa and edamame. And while this salad does have some salt included, it is still a low-sodium meal. This dish is great for those that need to follow a high potassium diet, with over 900 milligrams as an entrée and 450 milligrams as a side dish.

 

View Recipe

Brown Rice Linguine with Creamy Tofu Alfredo

A classic comfort food with a healthy and surprising twist! We swapped out the traditional heavy cream base of alfredo for a lighter and kidney-friendly option.. Silken tofu! This plant protein powerhouse may be unfamiliar to you, but silken tofu blends so easily into a deliciously creamy sauce. You can taste and tweak the flavors as you whip up the sauce, making it very customizable. Toss with your favorite pasta or noodles and serve with a side of your favorite veggies, and you’ll have an easy weeknight meal in less than 30 minutes. Add flavor and brightness to this creamy dish by garnishing with fresh parsley or basil, a lemon wedge and some red chili flakes if you like the heat!

 

View Recipe

Roasted Vegetable Orzo

Enjoy fresh summer vegetables with this easy side dish! Green zucchini, red bell peppers, and bright white onions give this dish a variety of colors. Toasting the orzo before boiling deepens the flavor of the pasta, while also providing a darker color to the dish. Finally, a satisfying flavor combination of thyme, basil, and balsamic vinegar will make you and your guests surprised that this dish can pack so much flavor with little to no salt. This dish is under 300 milligrams of potassium per serving, so even those with a low potassium diet can find room to enjoy!

 

View Recipe

Crispy Tofu Veggie Sandwich

This plant-based protein sandwich is flavor-infused with just the right amount of go-to spices in a delicious tofu marinade. The tofu cooks up quickly in the oven, thanks to the “deli-thin” slices you cut it into to soak up the savory marinade. Stack this crispy tofu with the right accompaniment of fresh veggies and you won’t go back to the sandwich shop! Plus, you’ll have everyone impressed with your tofu transformation! Don’t forget to pair your sandwich with a side of fruit if you want to add even more color and good-for-you nutrients to your plate.

 

View Recipe