Cook your sweetie a Valentine’s Day dinner to remember

Valentine’s Day is a great excuse to tell your spouse, significant other or even your best friend how much you love them. One sure-fire way to show you care is with a thoughtfully planned and home-cooked meal. But, if you or your loved one has PKD, making this day special should include a meal that is healthy as well as delicious. Read on for a simple meal plan that everyone will love!

Salad: Almond Salad With Mandarin Oranges, Raspberries and Gorgonzola Cheese


  • 6 ounces  red and  green leaf  lettuce
  • 2 (11 ounce) cans mandarin orange segments (drained)

Food and fun for the Super Bowl

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!).


Crab Guacamole

Kidney-Smart Potato Salad

Red Dijon Potato Salad



Portions: 8 Serving size: 1/2 cup

-1 stalk celery
-1 small onion
-1/2 red bell pepper
-3 cups potatoes (potatoes will be leached in cooking process)
-3 large eggs
-1 cup mayonnaise
-3 tablespoons cider vinegar
-1 teaspoon Dijon mustard
-1/2 teaspoon pepper
-1/2 teaspoon of horseradish, if desired

1. Boil eggs to hard-cooked stage.

2. To reduce potassium in potatoes, peel potatoes, cut into
small pieces, cover with water and bring to a boil. Discard the
water and add fresh water. Cook until potatoes are done. Take care not to
overcook. Test with a fork for doneness (when the potato is still firm when
punctured with a fork).

Creamy Carrot Thyme Soup

Carrot SoupServings: 8


  • 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.

Eating Well During the Holiday Season

Homemade Turkey Thanksgiving DinnerThe holiday season can be a wonderful time of the year. Days off work and spending time with family are all a part of the hype. However, when you talk about the holidays, the first thing that comes to mind is…food! While most people simply worry about extra weight gain, others have to ask the question, “What can I do to keep my kidney healthy?” Here are some kidney friendly tips for making it through this meat-centric, sodium-rich, calorie-laden holiday season.

  • Make meat a side dish and let vegetables be primetime

Fall Harvest Orzo Salad


Servings: 8


  • 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.

Fiesta Pasta Salad

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.

Summer Cucumbers

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.

Mozzarella and Corn Salad


1 cup quinoa

2 ears corn, shucked

1/4th of a red onion, minced

2 cups sliced grape tomatoes

4 oz smoked mozzarella, cubed

2 T extra virgin olive oil

2 T balsamic vinegar



Simmer the quinoa in 3 cups water for 15 minutes until all the water has been absorbed. Add the corn kernels, red onion, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil,  and vinegar. Mix well.