Melanie Betz MS, RD, CSR, FNKF, FAND
Founder & CEO, The Kidney Dietitian
Melanie Betz is a nationally recognized Registered Dietitian specializing in kidney stone prevention. The Kidney Dietitian is changing the conversation about kidney stones and is helping thousands of people make better food choices for stone prevention. As a leader in the field, she regularly speaks at national and state conferences and is on the board for multiple professional organizations including the Renal Practice Group, National Kidney Foundation of Illinois & American Kidney Fund.
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“Every kidney patient should have the privilege of working with a renal dietitian - at ANY stage of kidney disease or journey with kidney stones. There is always something nutrition can do to help slow the progression of kidney disease or prevent kidney stones. Always.”
Featured Recipes
This mouthwatering bibimbap oatmeal is topped with carrots, mushrooms, spinach with the savory flavors of soy sauce, sesame oil and garlic. Drizzled with a spicy and slightly sweet hot sauce, you’ll be eating oatmeal anytime of the day.
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Roasted Butternut Squash & Apples
This simple and delicious side dish will be in your regular rotation this fall! Warm butternut squash and apples come together perfectly with flavors of thyme, cinnamon and maple syrup.
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Grilled Portobello Mushroom Burgers
Portobello in place of meat on a sandwich is a classic! These portobello “burgers” are packed with flavor and meaty texture. They are brushed with a mix of herbs and olive oil for extra tastiness. Top them with all of your favorite burger toppings! They are a scrumptious option at any cookout this summer.
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This frittata is bursting with the spring flavors of asparagus, green onion, chives and lemon. To keep the sodium down, but still add a ton of flavor, we used lemon zest, chives, green onion and sauteed shallots. It will be sure to be a new favorite for brunch - or any meal!
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This delicious quick Thai curry will become one of your go-to weeknight favorites! Creamy tofu is mixed with your favorite crisp vegetables and hearty potatoes simmered in a flavorful curry broth with aromatic spices. It is a perfectly balanced and utterly satisfying kidney-friendly, vegan meal!
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Codfish with eggplant is a common dish in Puerto Rico. Typically, dried codfish high sodium and with phosphorus additives is used for this dish. However, for this version, codfish fillet without phosphorus additives was used. The cod is stewed with eggplant in a Creole sauce. This dish ends up low in protein by using less codfish and more eggplant. Serve hot with white or brown rice.
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Earthy mushrooms make an amazing lower-protein, more kidney-friendly substitute in this delicious bolognese sauce.
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White Bean Chili is a hearty, kidney-friendly swap for traditional white chicken chili. Savory white beans, corn and red bell pepper come together with warm cumin and coriander - with just the right amount of heat.
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The perfect addition to any BBQ or cookout this summer! These grilled veggie kabobs are super easy, delicious and can be a meal all by themselves!
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Flavorful orzo tossed with fresh tomatoes and cucumbers with bursts of those undeniably Greek flavors from feta cheese and olives - without a ton of salt! This will be your new favorite quick weeknight summer meal or side dish and will be sure to wow at potlucks and cookouts.
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