Fall into Flavor: 5 Kidney-Friendly Recipes for Autumn

Get ready for autumn with a selection of kidney disease-friendly recipes that are not only delicious but also mindful of your health. These dishes prove you can indulge in a tasty meal while following your kidney diet.

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1. BBQ Apple Chips
2. Turkey Bacon, Egg, and Cheese Deviled Eggs
3. Turkey Patty 
4. Edamame Salad with Quinoa
5. Creamy Piña Colada Popsicles

1. BBQ Apple Chips

Skip the store-bought bag of potato chips full of sodium and preservatives. Instead, start your cookout with sweet and savory apple chips baked with ingredients you control.

Makes: 4 servings
Serving size: ¼ apple per serving

Ingredients

• 1 apple (Granny Smith, Golden Delicious, or Fuji)
• Parchment paper
• 1 tbsp smoked paprika
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt-free onion powder
• 1 tsp salt-free garlic powder
• 1 tsp brown sugar
• 1 tsp freshly cracked black pepper
• ¼ tsp mustard powder

Directions

1. Preheat the oven to 225 degrees F.
2. Core your apple and then cut it into 1/8-inch slices using a mandoline. Time-saver tip: If you don't want to core the apple, you can pull out the seeds with your fingers after slicing. And if you don't have a mandoline, you can make thin slices with your knife.
3. Next, cover two 9x11-inch baking sheets with parchment paper and set aside.
4. In a small bowl, mix the spice ingredients together.
5. Place a few apple slices on a large plate and rub the spice mix on both sides.
6. Set slices in a single layer on the parchment-lined baking sheet.
7. Continue until all the apple slices are spiced and placed on the sheet. Place the apples in the oven and bake for one hour. Flip the pieces over and bake for another hour.
8. Then, turn the oven off but leave the apples inside to cool to get nice and crispy.
9. Serve and enjoy immediately or keep in an airtight container for a few days.

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2. Turkey Bacon, Egg, and Cheese Deviled Eggs

Enjoy this exquisite twist on the classic deviled egg. Topped with turkey bacon and cheese, these delectable treats combine rich, smoky, and tangy flavors that will leave your taste buds craving more.

Makes: 6 servings
Serving size: 1 deviled egg

Ingredients

• 6 large whole egg
• ⅛ tsp ground black pepper
• 2 slices fully cooked turkey bacon
• 2 tbsp chopped spring onions or scallions
• 1 tbsp mustard
• 3 tbsp mayonnaise, light
• 1 tbsp reduced-fat shredded sharp cheddar cheese

Directions

1. Place eggs in a saucepan in a single layer. 
2. Add water to cover the eggs.
3. Cover the pot and bring water to a rolling boil.
4. Immediately turn off the water and let the eggs sit for 15 minutes.
5. Drain water.
6. Place eggs in ice water, set aside, and let cool.
7. Crack and peel eggs.
8. Halve eggs lengthwise. Remove the yolks and place them in a bowl.
9. Combine cooked egg yolks, mayonnaise, mustard, cheese, one piece of turkey bacon, and pepper.
10. Scoop egg yolk mixture back into halved eggs.
11. Garnish with the remainder of the bacon, cheese, and green onion.

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3. Turkey Patty

Do you want to enjoy a burger but are worried about eating red meat? This turkey patty is the perfect substitute that will leave you guilt-free and satisfied.

Makes: 4 servings
Serving size: 1 patty

Ingredients

• 1 pound ground turkey
• 2 cloves garlic, minced
• 2 tablespoons onion, minced
• ½ Granny Smith apple, peeled, cored, and minced
• 2 tsp poultry seasoning
• 2 tbsp all-purpose flour
• 1 egg

Directions

1. Mix all ingredients together, divide into 4 patties, and press into a flat oval shape.
2. Place on an oiled baking sheet.
3. Bake the patties in a preheated 350 F oven for 15 to 18 minutes or until the patties are entirely cooked through the center.

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4. Edamame Salad with Quinoa

With wholesome, filling ingredients like edamame and quinoa tossed together with a tangy dressing of red wine vinegar and olive oil, this colorful salad is a refreshing treat that will leave guests begging for more.

Makes: 8 servings
Serving size: 1-¼ cups

Ingredients

• 2 cups frozen shelled edamame, thawed
• 1½ cups no-salt-added frozen corn kernels, thawed (may use fresh or canned corn instead)
• 1 small red onion, diced (may substitute additional red bell pepper)
• 1 large cucumber, diced
• 1 large red bell pepper, seeded and diced
• 2 cups cooked quinoa (may use alternative cooked grain such as brown rice, bulgur, or farro)
• 1 bunch fresh cilantro, chopped (may use fresh parsley instead of cilantro, if preferred)
• 3 tbsp red wine vinegar (may substitute champagne vinegar for red wine vinegar)
• 4 tbsp olive oil
• ¼ tsp salt (may omit or reduce salt for further sodium restriction)
• Lime wedges

Directions

1. Using a large bowl (preferably one with a lid), toss edamame, corn, onion, cucumber, bell pepper, quinoa, and cilantro together.
2. Drizzle red wine vinegar, olive oil, and salt over vegetables and quinoa.
3. Toss to combine well.
4. Cover and refrigerate for at least one hour or overnight.

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5. Creamy Piña Colada Popsicles

Sad that summer is ending? Take a bite of these luscious tropical popsicles and get transported to an island beach without leaving your backyard.

Makes: 6 servings
Serving size: 1 popsicle

Ingredients

• 2 Medjool dates, pitted (May substitute 1 tbsp honey)
• ½ cup boiling water
• 8-oz canned coconut milk, divided (May substitute reduced-fat or lite canned coconut milk)
• 8-oz crushed pineapple in juice, undrained (May substitute pineapple juice)
• 2 tbsp unsweetened dried coconut flakes (optional)
• 1 tsp coconut extract (optional)

Directions

1. Using a small heat-safe bowl, carefully add dates and hot water. Allow dates to soak for at least 30 minutes to soften. It may be soaked overnight.
2. Add softened dates and ¼ cup of coconut milk in a blender. Blend until smooth.
3. Add the rest of the coconut milk and the remaining ingredients to the blender and blend until desired consistency.
4. Pour mixture evenly into popsicle molds. Seal or cover with plastic wrap or popsicle mold cover. 
5. If molds do not come with popsicle sticks, first seal with plastic wrap and use a small, sharp knife to puncture a hole in the middle of the seal. Add popsicle sticks so one end is inserted into the mold, with the other sticking out to create a stick handle.
6. Place in the popsicle's freezer overnight or until the popsicle is frozen solid.
7. When ready to serve, remove them from the freezer and defrost for several minutes so it softens slightly.
8. Enjoy!

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