5 Kidney-Friendly Recipes for Healthy Holiday Eating

The winter holidays are for celebrating and spending time with family and friends–often while enjoying delicious meals together. Finding festive dishes that meet dietary needs can be challenging for those managing kidney disease. That’s where NKF comes in. We’re here with five tasty kidney disease-friendly recipes everyone can enjoy. 

This creamy appetizer is the perfect way to start your holiday dinner. It’s low in calories but bursting with the flavor of roasted eggplant, garlic, lemon, and spices. Serve it with fresh veggies, toasted pita, or crackers.

Ingredients 

• 2 pounds eggplant (2 large or three medium)
• Two garlic cloves
• 2 teaspoons olive oil
• 1 ½ teaspoons lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika powder
• ¼ teaspoon salt

Directions

1. Preheat the oven to 400°F.
2. Rinse the skin of the eggplants. Prick each eggplant multiple times with a fork to allow steam to escape while cooking.
3. Place all eggplants on a baking tray. If they are large, bake for 60 minutes; for medium-sized eggplants, bake for 45 minutes. Turn the eggplants halfway through.
4. With 20 minutes left, add the garlic cloves, unpeeled and wrapped in foil, to the tray with the eggplants.
5. Let the eggplants and garlic cool for 15 minutes.
6. Add the oil, lemon juice, and spices to a food processor.
7. Peel the skin off each eggplant and garlic clove. Place the flesh of the eggplants and garlic in the food processor.
8. Blend all ingredients until a creamy mixture forms.
9. Serve warm or cold.

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This deliciously spiced, dairy-free soup will soon become a crowd favorite.

Ingredients

• 2 tablespoons olive oil
• One medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon brown sugar, packed
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon white pepper
• 15 oz can of pumpkin
• 1 cup no-salt-added vegetable or chicken broth
• ¼ teaspoon salt
• 1 cup full-fat coconut milk (May substitute cream or whole milk. This will increase the potassium and phosphorus content a little. Lite coconut milk can also be used.)

Directions

1. Sauté onion in olive oil over medium heat until beginning to soften, 3-5 minutes.
2. Add garlic and cook until fragrant. Add sugar and spices.
3. Bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Add coconut milk and stir until fat is melted. Blend using an immersion or standard blender.

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This Puerto Rican potato casserole is a comforting main dish with a kidney-friendly twist that reduces the potassium and sodium content. Each bite of the golden-baked casserole blends creamy layers of potato and chayote with seasoned ground turkey that’s sure to have your guests coming back for seconds!

Ingredients

• 1 medium red bell pepper
• 1 small onion
• 1 pound ground turkey
• ¼ teaspoon salt (for filling)
• ¼ teaspoon ground annatto
• ¼ teaspoon ground black pepper
• ½ teaspoon ground cumin
• 1 teaspoon ground oregano
• 4 cloves minced garlic
• 1 large chayote (500 g raw or 4 cups chopped)
• 4 medium potatoes (500 g raw or 4 cups chopped)
• 2 tablespoons unsalted butter
• ⅛ teaspoon salt (mash)
• ¼ cup shredded cheddar cheese

Directions

For the Filling: 

1. Dice the onions and bell pepper into small pieces. 
2. In a large skillet over medium heat, sauté the onions and bell peppers in about ¼ cup of water for 5-8 minutes until soft. 
3. Add the ground turkey and seasonings, except the garlic. Cook for 10 minutes. 
4. Add the minced garlic and turn off the heat. Set aside while preparing the mash.

For the Mash: 

1. Peel the chayote and potatoes. Cut into approximately 2” x 2” pieces. 
2. In a large pot, add 8 cups of water and bring to a boil. 
3. Once the water is boiling, add the potatoes. Cook for 10 minutes. 
4. Using a strainer, drain the potatoes. In the same pot, add 8 more cups of water and bring to a boil again. 
5. Add the chayote and boiled potatoes. Cook for 10-15 minutes until the chayote is tender. You can use a fork to check if the chayote is soft. 
6. Using a strainer, drain the potatoes and chayote. 
7. Mash the potatoes and chayote with a fork or a masher. Add the butter and salt.

To Assemble the Casserole:

1. Preheat the oven to 350°F (175°C). 
2. In a baking dish, spread half of the potato and chayote mash. 
3. Add the ground turkey filling. 
4. Top with the remaining potato and chayote mash. 
5. Sprinkle shredded cheddar cheese on top. 
6. Bake for 20 minutes until the cheddar cheese melts and becomes golden. 
7. Allow to cool for 10-15 minutes before cutting into 6 equal pieces.

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Bring color to your holiday menu with this roasted vegetable orzo packed with roasted red bell peppers, zucchini, and onions. Mixed with toasted orzo and seasoned with thyme, basil, and balsamic vinegar, it’s a delicious blend that’s sure to impress.

Ingredients

• 1 red bell pepper, chopped (may substitute any other bell peppers)
• One zucchini, chopped (may substitute with eggplant)
• One onion, chopped
• 1 1/2 Tablespoon olive oil, divided
• ½ teaspoon dried thyme
• 1 tablespoon vegan butter (may substitute with unsalted butter)
• 1 cup dried orzo pasta (may substitute with brown rice for a gluten-free option)
• 2 cups water
• 1/4 teaspoon salt (optional)
• 1 tablespoon balsamic vinegar (may substitute for red wine vinegar)
• Black pepper to taste
• 1 cup fresh basil leaves, cut into thin ribbons (may substitute or add other fresh herbs for a variety of flavors, such as rosemary or parsley)

Directions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Using a large bowl, add chopped vegetables and toss with dried thyme and 1 tablespoon of olive oil.
3. Spread vegetables out over the lined baking sheet.
4. Roast in the oven for 10 to 30 minutes, depending on how cooked you prefer your vegetables. Stir at least once halfway through to cook evenly.
5. While the vegetables are cooking, grab a large skillet. Place the skillet on the stove over medium heat.
6. Add butter to the saute pan and let it melt.
7. Once the butter is melted, add dried orzo pasta to the skillet. Stir frequently for 3-5 minutes to lightly toast the orzo.
8. Add the water to the skillet, stirring the orzo to prevent clumping or sticking.
9. Bring water and orzo to a boil, then reduce heat to low. Cover and allow the orzo to simmer until fully cooked, about 7-8 minutes. 
10. Once the orzo is cooked, turn off the heat. Use a colander to drain any excess water. After the water is drained, return the orzo to the skillet.
11. Drizzle pasta with remaining ½ tablespoon olive oil and toss to coat to help prevent pasta from sticking or clumping.
12. Once vegetables are done, add to the skillet with orzo. Stir to combine.
13. Season with salt (if using) and pepper. Drizzle balsamic vinegar and toss again.
14. Garnish with basil ribbons. Serve immediately.

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Wrap up your holiday meal with this delicious carrot cake. It’s a sweet and satisfying way to end your celebration on a high note.

Ingredients

• 1 cup granulated sugar
• 1½ cup grated carrots
• 2 large whole egg
• 2 cups sifted powdered sugar
• 4 oz cream cheese
• ¼ cup margarine without salt
• ½ cup canola oil
• 2 cup all-purpose white flour
• 1 cup crushed pineapple in juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract

Directions

For cake

1. Preheat oven to 375*F
2. Combine sugar, oil, and eggs. Beat well.
3. Add carrots and vanilla. Beat until smooth.
4. Drain pineapple well. Add 2 cups flour, two teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, and crushed pineapple. Mix well.
5. Pour into a greased and floured 9x13-inch cake pan.
6. Bake for 30 minutes. Cool in pan for 10 minutes. Remove from pan; Garnish with whipped cream and top with icing.

For icing

1. Soften cream cheese. Mix 4 oz cream cheese and 1/4 cup unsalted margarine.
2. Add 1 tablespoon vanilla and 2 cups powdered sugar.
3. Spread over cooled cake. Use extra powdered sugar if the icing needs to be stiffened.

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View our kidney superfoods or get more kidney-friendly recipes.