Kidney Diet Tips

Fall into Seasonal Recipes

The change in seasons from summer to autumn brings cooler temperatures, crisper air, and a plethora of delicious fruits and vegetables. Fall often feels like a time of renewal with the beginning of a new school year and winding down from busy summer activities. After trying to avoid heat cooking methods in the warm summer months, the cooler temperatures of fall typically mean firing up the oven, stove, and slow cooker for apple pie, apple or pear pork chops, and turkey with cranberry sauce. Find out what’s in season this fall and how you can incorporate fresh seasonal produce into your kidney friendly lifestyle.

What’s in Season?

When incorporating new produce into your diet, remember to be watchful of potassium content if you are following a low potassium diet. Too much potassium in the blood may cause weakness, muscle cramps and irregular heartbeat. Use the list below to help determine which fall produce is appropriate for you. Keep in mind that when consuming a large quantity of low potassium fruits and vegetables, the potassium can quickly add up. Always remember to choose a variety of foods and be mindful of portion sizes! Potassium is usually limited to 2000 to 3000 mg per day. However, this can vary individually depending on whether or not you are on dialysis. Plus, the type of dialysis you are receiving makes a difference in potassium needs. Check with your doctor or dietitian to determine the amount of potassium that is acceptable for your specific condition.

Low Potassium: Less than 250 mg of potassium per serving. One serving is equivalent to 1/2 cup.

Apples, arugula, beets (canned) broccoli, Brussels sprouts, cauliflower, cabbage, carrots, cherries, cranberries, collards, celery, eggplant, endive, green beans, lettuce, leeks, mushrooms*, onion, pears (small or canned), radishes, peppers, raw spinach, turnips, and turnip greens

High Potassium: More than 250 mg of potassium per serving. One serving is equivalent to 1/2 cup.

Beets (fresh), beet greens, carrot juice, kohlrabi, parsnips, peas*, persimmon, potatoes and sweet potatoes (you can decrease the potassium content in potatoes by double boiling), pumpkins, cooked spinach and winter squash

* indicates food is higher in phosphorus

Recipes

Try some of the recipes below to fall into seasonal cooking.

Entrees:

Sides:

Try a side of cauliflower with one of these 8 Crazy about Cauliflower recipes.

Desserts:

For more fall recipes visit DaVita.com or download DaVita’s Autumn Recipes cookbook at no cost. Look for other cookbooks in the collection to download.

Be Active

Get outside and enjoy the fall weather! For a fun outdoor activity consider seeking out a local orchard to go picking! Personal favorites include picking apples, broccoli and spinach. Many orchards also have hayrides, corn mazes and other activities that offer fun for all ages. If it’s a cold day, warm up with hot apple cider!

Resources

  1. Fruits & Veggies More Matters. What’s in Season? Fall. Retrieved September 8, 2017.
  2. Freshfarm.org. Retrieved September 23, 2016.
Krista Blackwell, RD, LDN, CNSC

Krista Blackwell, RD, LDN, CNSC

Krista believes eating well is an essential component of a healthy lifestyle. She is new to DaVita, but has been working as a clinical dietitian in the Washington, D.C. Metropolitan area for almost three years and obtained her certification in nutrition support last year. She is so far enjoying being a part of a strong team of renal medical experts at DaVita. In her free time Krista loves traveling, cooking, reading, and staying active.