Canadians live busy lives; which leads to many of us skipping breakfast1. Consuming breakfast can help you kickstart your day as it provides you with the energy and nutrients you need, may help you achieve or maintain a healthy weight, and can help improve your appetite control to limit foods that are higher in salt, sugar, or fat2,3.
Build a balanced breakfast to help keep you full and energized by including these items on your plate:
- Protein – depending on your stage of kidney disease, you may need to limit protein or consume more. Some options for protein sources for breakfast include 100 g yogurt, ¼ cup cottage cheese, 1-2 eggs, and 1 TBSP peanut butter.
- Vegetables or fruit – aim for half your plate in vegetables or fruit by including them with the main dish or as a side dish. If needed look for low potassium sources such as an apple or applesauce, berries (raspberries, blackberries, blueberries, strawberries), canned fruit, bell peppers, onion, carrots, or eggplant.
- Grain product – look for grains such as barley, bulgur, cream of wheat, oatmeal, light rye, 60% whole wheat or sourdough bread. Aim for a quarter of your plate in grain products.
Not a morning person?Nutritious and delicious breakfast ideas can be easy when you are in a hurry. Try these options:
- Hard-boiled egg mixed with mayo on a tortilla wrap served with berries and an apple.
- Smoothie made with: strawberries, blueberries, collard greens, ½ cup milk or 100 g yogurt.
- Half a bagel with peanut butter and apple.
- Kidney-friendly pancake recipe – this recipe can be served at your next holiday celebration or make them ahead of time and pop in the toaster to warm up for an easy weekday breakfast.
Makes 12 pancakes
Serving per recipe: Four
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1½ teaspoons baking soda
- 2 cups almond milk (no phosphorus additives)
- 2 large eggs
- 1 tablespoon canola oil (for cooking)
- 2 cups strawberry halves
- 2 cup applesauce, unsweetened
- Place skillet or frying pan on medium heat to warm up.
- Combine dry ingredients in a bowl.
- Combine wet ingredients in a large bowl. Add dry ingredients with a whisk until completely blended and moist.
- Add oil to pan. Scoop the pancake mixture on the skillet using a ⅓-cup measuring cup. Flip pancakes using a spatula when bubbles appear. Allow the other side to brown until the center no longer appears wet.
- Enjoy pancakes with ½ cup strawberries and ½ cup applesauce.
Nutrition Information (per serving): 393 calories, 69 g carbohydrates, 5 g fibre, 10 g protein, 135 mg phosphorus, 450 mg potassium, 589.61 mg sodium. Modifications to the recipe will change the nutritional information.
Submitted by: Emily Campbell, MScFN RD CDE, a registered dietitian and certified diabetes educator available on Instagram @KidneyNutrition.
1. Charlebois S, et al. Fragmented Food Habits and the Disintegration of Traditional Meal Patterns: A Challenge to Public Health Nutrition in Canada?. Journal of International Food & Agribusiness Marketing. 17 May 2019.
2. WebMD. Why Breakfast Is the Most Important Meal of the Day. December 27, 2019. Available at: https://www.webmd.com/food-recipes/breakfast-lose-weight#1
3. Harvard Health Publishing. Breakfast and your health. March 2014. Available at: https://www.health.harvard.edu/newsletter_article/Breakfast_and_your_health