Kidney Diet Tips

Today’s Kidney Diet Veggie Lovers Cookbook is Here!

There’s no denying it—a vegetarian-style eating plan is getting lots of attention these days. In the kidney community, today’s kidney diet has triggered a change from the old kidney diet to a healthier way of eating. It includes more whole foods such as whole grains, legumes, nuts and plant-based protein sources. More kidney patients today are embracing meatless meals or vegetarian eating styles than ever before. It is possible to stay within your goals for sodium, potassium, phosphorus and protein on a plant-based diet. Your dietitian can provide guidance to help with a meal plan that meets your needs.

If you are following a vegan or vegetarian eating plan, or considering eating less meat, check out the newest Today’s Kidney Diet Veggie Lovers cookbook. This collection of 14 recipes, from Arroz con Gandules (Rice with Pigeon Peas) to Tempeh Pita Sandwiches to Zucchini, Black Beans and Rice Supper, offers a sampling of kidney-friendly recipes that are sure to make you embrace your inner vegetarian!

Helpful Tips Included

In addition to recipes, the TKD Veggie Lovers cookbook has helpful information on healthy vegetarian protein sources, potassium and phosphorus content of your favorite meatless proteins, and diet tips on making vegetarian meals a part of your meal planning. You will also learn about the health benefits associated with going vegetarian—and there are many!


One of my favorite recipes from this cookbook is the Veggie Crumbles with Bowtie Pasta and Kale. Instead of ground meat, this recipe calls for soy-based veggie protein crumbles. For my meat-eating family members, this substitute has even gone unnoticed—or at least is acceptable. I also like that it’s a one skillet meal that includes kale and a touch of Greek yogurt to add creaminess and flavor.

Download your copy of Today’s Kidney Diet Veggie Lovers cookbook today and start exploring these new kidney-friendly, wholesome recipes that are great for the whole family.

This article is for informational purposes only and is not a substitute for medical advice or treatment. Consult your physician and dietitian regarding your specific diagnosis, treatment, diet and health questions.

Sara Colman, RDN, CDCES

Sara Colman, RDN, CDCES

Sara is a renal dietitian with over 30 years experience working with people with diabetes and kidney disease. She is co-author of the popular kidney cookbook "Cooking for David: A Culinary Dialysis Cookbook". Sara is the Manager of Kidney Care Nutrition for DaVita. She analyzes recipes and creates content, resources and tools for the kidney community. In her spare time Sara loves to spend time with her young grandson, including fun times together in her kitchen.