Holiday Sample Menu

Mixed Greens with Tarragon Vinaigrette
Dinner Roll - white or sourdough
Turkey with Homemade Gravy
Cranberry Sauce or Apple Sauce
Choice of Peas, Corn, Turnips, or Cauliflower
Bread Stuffing
Mashed Potatoes (double boiled)
Apple Cranberry Cake

Mixed Greens with Tarragon Vinaigrette

1 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp white wine vinegar
1 tbsp minced shallot
2 tbsp fresh tarragon or 1 tsp dried tarragon
1/3 cup extra virgin olive oil

Mince shallots.  Add mustard, tarragon, lemon juice, and vinegar.  Whisk in olive oil.  Drizzle over mixed greens.   
Experiment with different salad greens: watercress, arugula, leaf lettuce, radicchio and rapini are all acceptable for renal diet. Oil & vinegar salad dressing can safely be refrigerated for up to 3 months.

1 cup greens = 1 vegetable choice

Recipe by Chef Leslie Cairns

Homemade Gravy

After cooking turkey, drain the juices into a saucepan. Heat juices over medium heat until the mixture is steaming. Slowly add a small amount (1 tablespoon) of cornstarch and stir. Continue stirring, adding small amounts of cornstarch to desired thickness. Add pepper and other herbs/seasonings (not salt) to season the gravy.

Bread Stuffing (Yield: 12 Servings)

Almost everyone has different herbs they like. Feel free to change the seasonings with such things as thyme, and basil. The longer you let the bread cubes dry out before making the stuffing, the more broth you will need.   Use homemade chicken or turkey broth; or choose low sodium commercial brands that do not contain potassium chloride.

8 cups white bread, cubed
2 cups low sodium chicken or turkey broth
1 cup onion, chopped
1/2 cup celery, chopped
2 tsp tarragon
1 tsp sage
1 Tbsp poultry seasoning
1 1/2 tsp black pepper

Combine all ingredients and toss lightly. Place in a greased 9x13 baking dish. Bake at 350 until heated through, about 30 minutes.  

Adapted from

Mashed Potatoes (double boiled)

In the past, soaking potatoes in water was recommended to lower their potassium content.  New research has been done to find the best way to remove potassium from potatoes.  Double boiling potatoes has been found to be an equally effective method for removing potassium that does not require advanced preparation.

One medium whole baked potato contains a whopping 926 mg of potassium.  This is a considerable amount for a low potassium diet (1/3rd of the daily allowance).  Peeling potatoes; followed by soaking or double boiling potatoes can reduce potassium by about half.  Portion size remains important to consider as ½ cup soaked or double boiled potatoes will still contain ~200 mg potassium.

To remove the most potassium from potatoes, three factors need to be considered:
  • Dicing, slicing or grating potatoes into smaller pieces helps maximize exposure of the potato surface to water
  • Temperature of water (soaking in room temperature water or warmer will remove more potassium than soaking in fridge)
  • A large volume of water to potatoes is required (at least 2:1)
How to double boil:
  1. Peel and cut potatoes into thin slices or small pieces or grate.
  2. Place the sliced potatoes in a large amount of water.
  3. Bring the water to a boil.
  4. Drain off the water and add a large amount of fresh water. 
  5. Bring the water to a boil again and cook until the potatoes are soft and tender.
  6. Discard cooking water.
Adapted from the Journal of Renal Nutrition, November 2008

Apple Cranberry Cake (serves 12)

1/3 cup butter
3/4 cup sugar
2 eggs
1 1/2 cup all purpose flour                
1 1/2 tsp baking soda
zest of 1 lemon
2/3 cup yogurt (plain)
1 cup cranberries
2 apples (peeled and sliced)
1/2 cup brown sugar
1 1/2 tsp cinnamon

Preheat oven to 350F.   Line a 10" cake pan with parchment.   Beat butter and sugar together.   Add eggs one at a time.   Alternate adding sifted dry ingredients and yogurt.    Spread half of batter in cake pan.   Arrange cranberries on top and sprinkle with brown sugar and cinnamon.   Spread remaining batter over top.  Arrange apple slices and sprinkle with brown sugar and cinnamon.   Bake for 50-60 minutes.

Recipe by Chef Leslie Cairns



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