Dialysis Recipes

If you or your loved one is undergoing dialysis treatment, you do not have to skip all of those wonderful holiday meals and treats. As you likely already know, being on dialysis requires special dietary needs, to help keep the toxins that dialysis removes from building up again. For those on dialysis, there are some wonderful recipes, perfect for sharing, that you can enjoy this holiday and potluck season.

And while dialysis helps make up for the work that your kidneys did when they were healthy, this treatment can't do it all. Waste and fluid can still build up in your body between dialysis appointments, so it's important to monitor what you eat and drink daily to prevent further problems. Those on dialysis primarily need to limit potassium, phosphorus, fluids and sodium.

Those on hemodialysis also need to watch how much protein they take in, while those undergoing peritoneal dialysis actually need to eat more protein because it's working 24/7 to keep waste and fluids out of your blood.

The Best Foods for Dialysis Patients

Foods that are high in antioxidants and low in potassium, sodium and phosphorus include red peppers, cabbage, garlic, cauliflower, apples, onions, cranberries, raspberries, blueberries, cherries, eggs, fish and olive oil. Tuna fish is a great food because it's packed with protein.

Definitely avoid salt if you're on dialysis. Make your own vegetable or chicken stock for gravies, instead of using pre-packaged broth or bouillon, and use fresh herbs and spices to flavor food instead of salt. Be sure to buy the reduced salt versions of your favorite condiments, such as ketchup, mustard and soy sauce.

You'll also need to keep the fluids that you drink in check if you're on dialysis. Caffeine-free tea is fine, but do limit coffee and any dairy that you put into it because dairy tends to be high in phosphorus. Choose water over fruit juice and avoid hot chocolate, milkshakes and lattes. If imbibing, white wine or spirits are better than beer.

Recipes

Use these recipes developed specially by Renal Dialysis Dietician from Nephron Corporation, Paul Hayes. These recipes are custom created by Nephron Corporation's Dietician using traditional holiday recipes and manipulating and changing them to meet dialysis diet Needs.

Spicy Deviled Eggs

Makes 16

Patients taking phosphate binders may have also been told to take them with snacks containing protein, and a deviled egg is a great way to do that. These spicy eggs are a great party hors d'oeuvres to enjoy before Thanksgiving dinner or during holiday gatherings.

Ingredients:

• 8 large hard-boiled eggs
• 1/3 cup mayonnaise
• 1 tablespoon Sriracha hot sauce or more to taste
• 2 tablespoons sesame oil
• 1 teaspoon rice wine vinegar
• 2 scallions, both green and white parts, finely chopped
• 2 tablespoon toasted sesame seeds

Directions:

1. Cut hard-boiled eggs in half lengthwise and carefully remove the yolk.
2. Mash the yolk with the mayonnaise, hot sauce, sesame oil and vinegar. Add more of any ingredients to taste.
3. Refill eggs with mixture. Garnish with scallions and sesame seeds.

Roasted Cauliflower with Herbs

Serves 8-10

This easy side dish is low in phosphorus, potassium and sodium and goes well with an array of vegetarian dishes - or as a side to your holiday roast.

Ingredients:

• 1 medium head cauliflower
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Fresh ground black pepper

Directions:

1. Preheat oven to 450 degrees F.
2. Cut cauliflower into bite-sized pieces and toss with the rest of the ingredients in a bowl.
3. Spread the cauliflower mixture over a baking sheet.
4. Roast for 15 minutes, then stir.
5. Cook for 15 minutes more until lightly browned.

Cranberry Salsa

Serves 18-20

If you've been asked to bring the cranberry sauce this holiday, then bring something new and different. They can always plunk out that cranberry sauce from a can, too. Instead of using canned cranberries, a 12-ounce bag of fresh berries will work, too, just cook them according to the instructions on the bag. Add some finely minced jalapeno pepper for a nice kick.

Ingredients:

• 16 ounces whole canned or fresh cranberries
• 8 ounces canned or fresh pineapple, crushed
• 10 ounces frozen strawberries with light syrup
• 1/2 cup applesauce
• 1 jalapeno pepper, minced (optional)

Directions:

1. Drain pineapple if using canned.
2. Thaw strawberries.
3. In a large bowl, mix all ingredients together until combined.
4. Store in a covered container in the refrigerator until ready to serve.