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30-Minute Renal Diet Cookbook: Easy, Flavorful Recipes for Every Stage of Kidney Disease Paperback – December 17, 2019
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Open up a world of flavor while on the renal diet.
Nutrition can be a powerful tool in the fight against chronic kidney disease, and the 30-Minute Renal Diet Cookbook shows you how to use that tool for your own health. This book gives you over 100 recipes that you can tailor for each stage of chronic kidney disease so you get exactly what your body needs from each serving―every time.
Helpful charts outline specifically what types of renal diet foods are ideal for every stage of chronic kidney disease, and the simple yet tasty recipes mean you’ll be able to whip up any dish with ease. Most importantly, these recipes include creative, yummy, fast meals like Herbed Mushroom Burgers, Creamy Mac and Cheese, and Thai Tuna Wraps.
The 30-Minute Renal Diet Cookbook includes:
- The complete kitchen essentials―A thorough list of kitchen basics means you’ll always be just 30 minutes away from a delicious, kidney-healthy meal.
- Easy labels―Adjust any renal diet recipe to suit your personal needs with labels that identify key nutrients such as protein and potassium in each meal.
- Nutritious food fast―Fight the progression of CKD with amazing renal diet meals that can be prepared quickly, but don’t sacrifice flavor.
Don’t let a restricted diet restrict your lifestyle with the 30-Minute Renal Diet Coobook
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From the Publisher
Try something tasty from the book: Cherry Berry Bulgur Bowl | HIGH FIBER, LOW PROTEIN
Serves 4 • Prep time: 15 minutes • Cook time: 15 minutes
Delicious porridge can be made with any grain, including nutty-tasting bulgur. Bulgur is cracked wheat that has been parboiled so it cooks more quickly. This high-fiber grain is an excellent choice for people with CKD. When combined with sweet cherries, colorful berries, and yogurt, it makes a delicious breakfast.
1. In a medium saucepan over medium heat, combine the bulgur, water, and salt. Bring to a boil. 2. Reduce the heat to low and simmer, partially covered, for 12 to 15 minutes or until the bulgur is almost tender. Remove the pan from the heat, cover, and let stand for 5 minutes to finish cooking. 3. While the bulgur is cooking, combine the raspberries and blackberries in a medium bowl. Stir the cherry jam into the fruit. 4. When the bulgur is tender, divide among four bowls. Top each bowl with 1/2 cup of yogurt and an equal amount of the berry mixture and serve.
Nutrition Info per Serving: Calories: 241; Total fat: 5g; Saturated fat: 3g; Sodium: 85mg; Phosphorus: 237mg; Potassium: 438mg; Carbohydrates: 44g; Fiber: 7g; Protein: 9g; Sugar: 13g
Increase Protein Tip: To make this a medium-protein recipe, use nonfat plain Greek yogurt. The amount of protein per serving will increase to 18 grams.
Diabetes Tip: To make this a diabetes-friendly recipe, omit the cherry jam and reduce the cherries in the recipe to 1/2 cup. The carbohydrates will be reduced to 38 grams per serving (31 net carbs) and the sugar to 9 grams per serving.
- 1 cup medium grind bulgur
- 2 cups water
- 1 cup halved and pitted cherries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 tablespoon cherry jam
- 2 cups plain whole-milk yogurt
"Ms. Whelan has produced a modern and noteworthy addition to publications providing diet and menu information for patients with various levels of kidney dysfunction. The recipes described are exceptional since they are appetizing, affordable, avoid repetition, and can be prepared efficiently with limited time commitment. Renal patients will benefit greatly by acquiring the information made available."―Michael F. Michelis, MD served as Director of the Nephrology Division, Lenox Hill Hospital, New York City for more than 40 years
"This is THE resource that chronic kidney disease patients and their healthcare providers have been waiting for! Each dietary issue is explained in easy-to-understand terms, allowing people to tailor these recipes to their individual medical needs and tastes. In addition, this is the first book I have seen that helps clarify to patients suffering from both diabetes and kidney disease how to optimize their diet for both conditions. I will definitely recommend this book to my patients with renal disease and their caregivers, helping them to feel empowered to do just that."―Dr. Valerie Barta, MD, Nephrologist
- Publisher : Rockridge Press (December 17, 2019)
- Language : English
- Paperback : 192 pages
- ISBN-10 : 1641526963
- ISBN-13 : 978-1641526968
- Item Weight : 1 pounds
- Dimensions : 7.5 x 0.5 x 9.25 inches
- Best Sellers Rank: #437,948 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Reviewed in the United States on December 26, 2019
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Although this author is based in New York, the body weight and nutritional needs are given in kilograms and fractional grams per kilogram of weight. Be prepared to do a lot of math. And then more math, because this is all computed on a per day basis, not a per meal basis. Although I have studied both chemistry and math at university level, this immediately puts me off and adds to the task before one can even make a decision about the recipe.
Serving sizes range between 4 and 6, but I am cooking for two, as I am along "for the ride" with my CKD husband. Most recipes cannot be scaled down. The suggested prep times are well under what I have found accurate. The prep time of 15 minutes for Savory Herb Waffles, for example, with 12 different ingredients, three bowls, an electric mixer, and a waffle iron took me 15 minutes just to assemble the ingredients. Another twelve minutes to whisk, combine, beat, and stir. Another 12 minutes to preheat, handle batter, and cook the waffles. Then another 8 minutes for the dishes and utensils used for the prep to be put in the dishwasher, the ingredients returned to their places, and the counter cleaned. This is all before eating the meh waffles, for which the author suggests adding sautéed veggies and salsa. About an hour of work with no flavor payoff for me.
It does get two stars because the author has included the phosphorus value among the others: sodium, potassium, protein, and the typical nutritional analysis items. There are other bits of information I have not learned elsewhere; many CKD patients are iron and vitamin D deficient, Crown Prince and Trader Joe's clams are free of phosphate additives, and recipes for making salt-free seasoning mixes. She also includes recipes for CKD-friendly mustard, barbecue sauce, and "cranberry ketchup." There are parts of this I will use. But too many recipes (Sauteed Spicy Cabbage, Berry Bulgur Bowl, and Chickpea Curry) involve foods which are not palate-pleasing or worth the time and effort involved. I do not want to spend an hour or more to produce an entree which is so disappointing. I am still in search of a great CKD cookbook.