Our Dietitian's blog

June Martin is a Registered Dietitian who has been working with PD, Hemodialysis and CKD patients for over 10 years at Grand River Hospital in Kitchener, On. She is currently the Chair of the Canadian Association of Nephrology Dietitians and was part of the team behind "Spice It Up!", a series of cookbooks for CKD patients. June has two small children and regularly volunteers at their school.

You can contact June at blogs@kidney.ca.


Eat Renal-Friendly, with June Martin
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Summer's (almost) here!
June-14-10 12:01:00 PM

While summer is not officially here yet, it certainly feels like it! I’m having a houseful of company this weekend and of course the cooking is made so much easier with plans to make a bunch of cold salads ahead and barbecue something easy. Warmer weather often means outdoor get-togethers, pot-lucks and barbecues. Navigating the buffet table while on a renal diet can be very stressful so make sure to always bring something you know you can eat. It can be especially difficult if you are on a low potassium diet.

Food Group


Fruits



Vegetables and Salads

Snacks and Sweets

High Potassium
Limit or Avoid


Cantaloupe, Honey Dew, Kiwi, Mango, Nectarines, Prunes, Oranges, Bananas, Apricots

Baked Beans, Kidney Beans, Bean Salads, Baked Potatoes, Potato Salad, Spinach, Tomatoes

Potato Chips, Nuts and Seeds, Chocolate Desserts, Ice Cream
Enjoy Instead


Berries, Apples, Cherries, Grapes, Plums, Pineapple, Peaches, Canned Fruit Cocktail


Corn, Cucumbers, Green & Yellow Beans, Lettuce, Zucchini, Macaroni Salad, Coleslaw, Crab Salad, Gelatin Salad, Tuna Salad

Unsalted Popcorn or Pretzels, Strawberry Shortcake, Sherbet, Sorbet, Sugar Cookies, White Cake

 This super-fast, easy and delicious salad can be served warm or cold and becomes a complete meal when combined with leftover grilled meat, chicken, fish or shrimp. If you’ve never tried couscous before you’ll be pleasantly surprised by how easy it is and how well it keeps.  

COUSCOUS SALAD (serves 10)
3 cups boiling water
1/2 tsp cinnamon
1/2 tsp cumin
1 tbsp honey
2 tbsp lemon juice
3 cups quick cooking couscous
2 tsp olive oil
1 green onion finely chopped
1 small carrot finely chopped
1/2 red pepper finely chopped
fresh cilantro

Bring water to boil with cinnamon, cumin, honey & lemon juice. Add couscous. Cover and remove from heat. Fluff with fork and add vegetables, olive oil, and fresh herbs. Salad can be served warm or chilled.





 

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The views on this blog do not, and should not, replace personalized medical advice. The Kidney Foundation of Canada strongly recommends that you seek healthcare advice appropriate to your own situation; and that this blog be used to inform those discussions.


 

 

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