Along with the start of 2015, readers can expect some exciting changes and additions to the PKD Connection blog. One of the changes that you might notice is that I have decided to step down as a regular contributor to the PKD Health Notes section. After more than three years of providing weekly blogs and recipes, I feel that there really isn’t a better time to welcome new, fresh voices, ideas and writers. So instead, I will remain an avid reader, and continue to look forward to all of the fantastic information that the PKD Foundation provides for us. I have thoroughly enjoyed being a regular contributor to the PKD Connection blog. Educating is where my professional passion will always lie.
Patriots and Seahawks fans alike are gearing up for the big game on Sunday, or, if you are like me, for the half-time show and fun commercials. We all know that eating is a huge part of the day, but don’t forget to pay attention to what you are eating. Here are a few fun ideas for a delicious and healthy Super Bowl XLIX that will give you the energy to cheer to the end and not leave you deflated (see what I did there…deflated, deflategate, HA!).
While grocery shopping the other day, I had an interesting experience with my two girls. Halle and Macy are 12 and 8. As they get older, they are really starting to pay attention to what goes into their bodies. They, like the majority of us, believe what a food company places on the label as the truth. But, that isn’t always necessarily true. My girls found that pretty frustrating when trying to make healthy choices. So, what do some of the claims on packaging actually mean? What can you believe and when should you dig deeper? If it says “natural,” does that automatically mean it’s good for me?
- 3 pounds baby carrots or carrot chunks (peeled)
- 8 cups low sodium vegetable or chicken broth
- 2 sprigs fresh thyme
- 1/2 tsp ground ginger
- 1/3 cup honey
- 1/3 cup heavy cream
- Pepper to taste
Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
Remove from the heat and transfer the soup in two batches to a blender. Puree the soup completely, and then stir in the honey and cream. Taste and add pepper, as desired.
Halloween is almost here again! For many, October 31st marks the beginning of holiday eating and many diet temptations. Eating candy is not only for holidays such as Halloween. Sweets are enjoyable all year round. Candy seems to be everywhere, especially now. For people with chronic kidney disease (CKD), who have been told to limit certain things in their daily diets, some candies may be too high in phosphorus, potassium or sodium. But that doesn’t mean you shouldn’t treat yourself every now and then. There are some candies that are better choices than others. Planning ahead, knowing your labs and setting goals are your best bets to ensure you are starting out the holiday season right.
- 4 cups cooked orzo, chilled (about 1 2/3 cup dried orzo)
- 1 cup dried cranberries
- 2 cups diced apple¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil
- ½ cup crumbled blue cheese
- ¼ cup blanched almonds, chopped
1. In a medium bowl, add all the ingredients except blue cheese and almonds, gently combining until well-incorporated.
2. Transfer the mixture to a serving dish, sprinkle with the crumbled blue cheese and almonds and serve.
I have exciting news to share! Starting next Monday, Oct. 13, PKD Health Notes will be hosted on the PKD Foundation’s new blog, PKD Connection.
PKD Connection will provide the PKD community a place to gain tips to proactively manage your or your loved one’s health, hear the latest news from the PKD Foundation and have a conversation with other PKD patients and families.
Portions: 6 Serving size: 1/2 cup
4 ounces bow-tie pasta, uncooked
2 tablespoons red bell pepper
2 tablespoons orange bell pepper
2 tablespoons yellow bell pepper
3 tablespoons red onion
3 tablespoons cucumber
3 tablespoons carrot
1/8 teaspoon black pepper
2/3 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice
1. Chop bell peppers, red onion, and cucumbers. Shred carrots.
2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.
3. Mix prepared vegetables with pasta and mix to combine.
4. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.
5. Chill for at least 1 hour before serving.
• 1 tbsp butter
• 8 stalks asparagus, woody bottoms removed, chopped into 1″ pieces
• black pepper to taste
• 8 eggs
• 2 tbsp fat-free milk
• 1/4 cup crumbled fresh goat cheese
• 4 oz smoked salmon, chopped
Portions: 6 Serving size: 1/4 cup
– 1 medium cucumber
-1 teaspoon lemon juice
-1/2 cup reduced-fat sour cream
-1 tablespoon fresh dill weed
-1 tablespoon red onion
-1 teaspoon honey
-1 teaspoon prepared horseradish
1. Peel and dice cucumber. Chop dill weed and onion.
2. Place diced cucumber in a bowl and toss with lemon juice. Set aside.
3. Combine sour cream, dill weed, onion, honey and horseradish in a bowl.
4. Gently mix the cucumber into the sour cream mixture.