Five Wintery Recipes Perfect for People with Kidney Disease

Are you struggling with cabin fever? These delightful recipes are sure to warm you up and help you make it to spring.

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Cinnamon stewed apples
Peanut butter oatmeal
Sesame greens with tofu
Pomegranate brûlée
Marinara sauce

1. Cinnamon stewed apples

These apples smell and taste like an apple pie without the added carbohydrates from the crust. Add it to your morning pancakes or over a dairy-free frozen dessert.

Makes: 4 servings
Serving size: ½ cup

Ingredients

• 1 tablespoon butter or vegan butter
• 4 medium apples, peeled and cubed or sliced
• 1 teaspoon ground cinnamon
• ¼ cup water

Instructions

1. Heat the butter in a large sauté pan over medium heat.
2. Add the apples and cinnamon and stir to coat.
3. Add the water and reduce the heat to a low simmer.
4. Cook the apples to your desired consistency for 5 to 10 minutes.
5. Cool slightly and serve warm. Perfect for dessert or delicious for breakfast, served over oatmeal, pancakes, or waffles.

Get the full recipe and nutritional information.

2. Peanut butter oatmeal

Elevate your morning routine with this decadent, filling bowl of oatmeal.
Makes: 4 servings. 
Serving size: ⅔ cup 

Ingredients

• 1⅓ cups uncooked oatmeal
• 4 tablespoons peanut butter
• ¼ cup honey

Instructions

1. Cook oatmeal in water following the directions on the package, but omit the salt.
2. Divide cooked oatmeal into four bowls and dollop one tablespoon of peanut butter and one tablespoon of honey in each bowl.

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3. Sesame greens with tofu

Who said dinner had to take hours to prepare? This filling, tasty tofu dish takes less than 25 minutes.

Makes: 4 servings per recipe
Serving size: ¼ recipe

Ingredients

• 4 cups (about ¾ pound) mixed greens (lettuce, collard, beet, etc.)
• 1 tablespoon olive oil
• 1 cup onions, sliced thin
• 1 teaspoon curry powder
• 1 tablespoon low-sodium soy sauce
• ½ cup unseasoned rice vinegar
• 8 ounces firm tofu, cut into cutes
• ½ teaspoon sesame oil
• 1 teaspoon sesame seeds

Instructions

1. Cut greens into 2-inch-long shreds. Remove hard stems if needed.
2. Drain tofu and pat dry with a paper towel.
3. Heat oil in a wok or sauté pan.
4. Sauté tofu for 3 to 5 minutes until golden. Set aside.
5. Sauté onions until translucent, about 2 minutes.
6. Sprinkle curry over onions and add sugar and greens. Cover.
7. Reduce heat and let greens steam in their juice until tender, 3 to 5 minutes. Stir halfway through cooking. Don’t overcook, or the greens will turn darker.
8. Add soy sauce and vinegar, and heat to boiling.
9. When the sauce is slightly thickened, remove it from the heat and add the tofu.
10. Garnish with sesame oil and seeds. Serve with rice or pita bread.

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4. Pomegranate brûlée

Wow your friends and family with this velvety dessert that has notes of sweetness and tartness that work in perfect harmony.

Makes: 4 servings per recipe
Serving size: ¼ recipe

Ingredients

• ½ cup light sour cream
• ½ cup plain cream cheese at room temperature
• ¼ cup brown sugar, divided
• ¼ teaspoon ground allspice 
• 1 cup fresh pomegranate seeds

Instructions

1. Preheat oven to broil
2. In a small bowl, beat the sour cream, cream cheese, two tablespoons of brown sugar, and cinnamon for about 4 minutes or until the mixture is very smooth and fluffy.
3. Evenly divide the pomegranates among 4 (4-ounce) ramekins.
4. Spoon the cream cheese mixture over the pomegranates and smooth the tops.
5. Store the ramekins in the refrigerator, covered, until you are ready to serve the dessert.
6. Sprinkle ½ tablespoon brown sugar evenly over each ramekin.
7. Place ramekins on a baking sheet and broil four inches from the heating element until the sugar is caramelized and golden brown.
8. Remove from the oven. Let the brûlées sit for one minute and serve.

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5. Marinara sauce

This sauce is perfect for those chilly nights when you don’t want to spend hours cooking.

Makes: 4 servings per recipe
Serving size: ¼ recipe

Ingredients

• 2 tsp of garlic (minced)
• 1 tsp dried oregano
• 2 pieces of bay leaves (dried)
• 3 cups of crushed tomatoes
• 1 small onion (chopped)
• 3 cups of tomato sauce
• 2 ½ Tbsps. of olive oil
• ½ cup of grated Parmesan cheese
• ¾ tsp of salt and pepper to taste

Directions

1. Over medium heat, add the olive oil and the chopped onion. Cook until translucent. 
2. Add the garlic and cook for 2 minutes. 
3. Add the crushed tomatoes, tomato sauce, spices, and salt and pepper to taste. 
4. Once the sauce starts boiling, simmer at a low temperature for at least one hour. 
5. After one hour, add the parmesan cheese to the sauce. 
6. Serve on top of whole grain pasta with a side of green salad. 
7. Refrigerate or freeze leftovers.

Get the full recipe and nutritional information.

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