Hello! Today I like to share with you a healthy and delicious recipe that not only will make your taste buds sing, but will also be protective of your kidney function and help support tissue alkalinity.
I know for many eating a healthy kidney diet can be the struggle, and so I hope this recipe can be another tool in your toolbox in beating kidney disease.
Baked Quinoa and Broccoli Frittata
This quick and easy dish provides an interesting twist on your common frittata.
Quinoa is a South American staple and is one of the few alkaline “grains” (technically it is a seed). If you are sure what quinoa is or how to cook with it, don’t worry, if you can cook with rice, then you can cook with quinoa.
This recipes strengths lie in the fact it is gluten and dairy free, and soundly alkaline – all three being an important factor in maintain kidney health. Being “gluten free” is particularly important for those with IgA Nephropathy as it helps reduce the load on the immune system. Gluten is an “aggravator” to the immune system.
Alrightly, without further ado, here is your recipe for the day…
Ingredients (serves 4)
• 1 cup quinoa (measure before cooked)
• 2 cups broccoli florets
• ½ teaspoon celtic sea salt
• ¼ teaspoon crushed pepper
• 1 ½ cups soymilk
• 4 eggs
• Lemon wedge (optional)
1. Preheat the oven to 180°C and brush a casserole dish with a thin layer of olive oil.
2. Place the quinoa in a saucepan with 2 cups of water over medium heat and simmer for 15 minutes. Add the celtic sea salt while the quinoa is cooking. Most of the liquid should have disappeared after 15 minutes.
3. Once cooked, stir through the quinoa, place the broccoli on top and turn off the cooker, leaving the saucepan on top.
4. While the quinoa is cooking beat the eggs in a mixing bowl. Mix in the pepper and soymilk.
5. Place the cooked quinoa in the casserole dish and cover with the egg and soymilk mixture. Bake for up to 45 minutes, removing from the oven when the dish has browned on top.
6. Once cooked, sit the dish for 10 minutes and then cut into slices and serve.
Optional: Squeeze fresh lemon juice on top to your taste preference.
Nutritional Analysis (per serving)
- Potassium: 531mg
- Protein: 16g
- Phosphorus: 361mg
- Sodium: 419mg
This dish is great as it does not involve too many ingredients and is relatively simple to make. The other great thing is that it keeps well for a couple of the days, so you can enjoy the next day for lunch too!
Also don’t be shy in playing around with the flavours of this dish, add some spices, or chopped vegetables to make it even a bigger hit (e.g. mushrooms).
Please let me know in the comments section below how you get on with this kidney recipe; if you enjoyed it; and possibly ways to even make it better – though anything with broccoli for me is a winner (I’m a bit of a broccoli fiend.)
Thank you once again for stopping by, and look forward to chatting with you next week.
And don’t forget, if you have enjoyed this article, please click the “LIKE” or Share buttons below to show your support (They’re my kind of currency 🙂!)
Look I know I am guilty of it, and I sure bet you are too… Sometimes you just get over eating healthy and crave something sweet. The great thing however is you don’t need to be unhealthy while doing it. There are plenty of options (available in your local health store right now) to replace unhealthy sugar, with healthy natural sweeteners.
The most common (and best) is Stevia. Stevia is a plant, stevia is natural, and stevia is definitely NOT created in some laboratory. It is 200 times sweeter than sugar without the calories, and also helps regulate blood levels. How awesome is that? Guilty pleasures here we come!
Note: On the other hand, avoid artificial sweeteners like the plague! These are some of the most poisonous substances around. They are linked to cancer, neurological problems, psychiatric side-effects, fatigue, weight gain, and many others. And frankly, they should be banned from our food. Aspartame for example converts into formaldehyde (embalming agent) and formic acid (found in the stings of ants and other insects) when it is digested. But that is a whole other article. Artificial sweeteners include: Aspartame, Equal ™, Sucralose, Splenda (TM), Acesulfame K, Saccharin, and Neotame.
Today I thought I would give you a recipe that will help stop those cravings, be kind to your kidneys, and not give you an unhealthy hit of sugar.
Healthy Baked Rice Pudding – Kidney Disease Recipe
This recipe is an oldie but a goodie. It is simple to make, requires few ingredients, and is often a childhood memory favourite.
Let’s dig in shall we?
Ingredients (serves 4)
• 220g ( 1cup) short grain rice (such as Aborio rice)
• 500ml water
• 2 eggs, beaten
• 500ml (2 cups) Soy or Rice milk (preferably rice milk)
• 10 drops liquid vanilla stevia extract (to taste) – if using stevia powder, use ½ teaspoon
• 1 teaspoon vanilla essence
• 200g mixed fresh or frozen berries
• Pinch ground nutmeg
• Flaked toasted almonds (optional)
1. Preheat oven to 160 C.
2. Bring to boil water in a large saucepan (3 litre), and then add in rice. Stir rice often to avoid sticking on the base of the pan. Cook rice on a gentle simmer until tender (15-25 minutes).
3. Mix well in a large bowl, the beaten eggs, rice milk, vanilla essence, and stevia. Stir in rice and berries.
4. Pour mixture into a baking dish (e.g. 20x30cm).
5. Place baking dish into the oven and bake for 30 minutes; after 30 minutes stir pudding and add nutmeg and almond flakes. Bake for another 30 minutes.
6. Rest for 5 minutes and then serve.
This dish does take a little while to create (up to 90 minutes); however 60 minutes of this is just oven time. So put it on as you are preparing dinner and then set and forget!
I really hope you find this an enjoyable dessert option. As sometimes changing your diet can be… well, let’s just say, a challenge.
Keep up the good work with your kidney diet and you will sure see improvements in your health and kidney function.
If you enjoyed this kidney recipe please be sure to click the “Like” button below, and leave a comment.
To Your Endless Health,
Hi everybody, I hope those of you that celebrate Easter had a great one!
For me the Easter break has meant that I haven’t been able to write blog post as soon as I would have liked, so here I am today to rectify that! To be honest I am still playing catch up with all the work that has accumulated in this short space of time – which is crazy isn’t it? It has only been a few days.
Therefore today I thought a kidney recipe would be the perfect addition to my blog to help you on your way to kidney health, and give me a little time up my sleeve to answer all the emails in my inbox!
Today I have a delicious chicken salad kidney recipe for you – this provides you with kidney beneficial protein (unlike red meat) and alkalising benefits.
Lemon Chicken and Potato Salad Kidney Recipe
- 250g green beans
- 400g peeled kipfler potatoes
- 400g chicken tenderloins or breast
- 1/2 red onion, cut into wedges
- 1/3 cup natural plain yoghurt
- 2 tsp olive oil
- 1 garlic clove, crushed
- 3 tsp sumac (or lemon grated zest if not available)
- 2 tbs fresh lemon juice
- 1 tbs pistachio kernels, chopped
- 1 cup mint leaves, fresh
- Mix the oil, garlic, lemon juice, and 1 teaspoon of sumac in a bowl. Then put in the chicken to coat evenly. You may also like to place this bowl in the fridge for 15 minutes to let the flavours infuse.
- In boiling water, cook the potatoes for 10 minutes (or to your liking); in the last 3 minutes add the beans for cooking. Once all is cooked to your liking, take off the heat immediately, drain, then run under cold water to take out the heat, and then drain again.
- Grab another bowl and place the sumac (or grated lemon zest) and yoghurt within. Stir.
- Cut the potatoes into inch thick slices (or 2 cm), place them in the bowl, and then add the onion, mint, and beans.
- Season to taste. Mix gently.
- Heat a cooking grill (or frypan with a tablespoon of olive oil) and cook the chicken for 3 minutes each side (or until cooked through).
- Serve on plates and top with yoghurt mixture and pistachio nuts.
I hope you enjoy the kidney recipe, and live healthy!
Today I wanted to give you a quick home remedy that virtually anyone can do to help aid the healing of your kidneys, and gently cleanse the body.
Juicing is the perfect natural treatment for renal disease, as it is easy, very safe, cost effective, and tastes great! Juicing literally takes the best of the plant, concentrates it, and delivers the benefits in such a manner that the body absorbs virtually all of it. Have you tried eating 2 apples, 3 carrots, a handful of celery, a knob of ginger, and a slice of cucumber all at once? I am sure a lot of it would pass right through you if you did – not to mention I would feel sorry for your poor stomach, as that’s quite a lot! But that’s where juicing is fantastic, it allows us to consume a much larger portion of vegetables (and fruit) than we ordinarily would, thereby giving us the a ‘therapeutic dose’, and without giving us a bloated stomach.
Juicing is not just about providing your body with naturally occurring vitamins and minerals (which is worthwhile benefit just in its self), juicing will also help heal your kidneys, give your entire body a cleanse, and flush out any toxins. You see plants (vegetables and fruit) give us so much more than standard nutrients, they give us phytonutrients.
“Phytonutrients in specific plant foods are some of the most powerful biological response modifiers scientists have yet discovered.” (Jeffrey Bland Ph.D.) Phytonutrients can be defined as plant derived nutrients.
Phytonutrients can be defined as: chemical compounds such as isoflavones that occur naturally in plants. Plants produce these substances for various reasons, including, structure, chemical messengers, protection from harmful organisms or insects or even attracting pollinating insects. Once eaten by humans though, these substances take on a new role. Using isoflavones as an example, isoflavones can balance the female hormonal system and protect them from breast cancer.
Anyway, I am getting a little side tracked… Case in point juicing = good.
Hi guys! You’re going to L.O.V.E. this recipe. It makes me feel good just looking at it (i.e. salivate)! And the great thing is is that it actually is really beneficial for your kidneys. Here’s why:
1. The overall effect of this recipe on the body is alkalising – which is one of the most important actions necessary to retaining and maintaining good kidney function.
2. Buckwheat is a fantastic gluten free grain, that not only allows for delicious pancakes to be made, but because it is gluten free it is totally edible for those with IgA Nephropathy kidney disease. Gluten exacerbates this condition.
3. And lastly because it is packed with two super foods: raspberries and walnuts. Both of these super foods actually have qualities that are beneficial for the kidneys. Particularly as seen from a traditional Chinese medicine perspective. Raspberries enrich and cleanse the kidneys, control urinary function, and treat anemia – which is a common complication of kidney disease. Walnuts on the other hand nourish the kidney-adrenals, including the brain.
A definite must to spice up your kidney diet!