Navigating the Food Bank on a Kidney Diet

This is the season of giving and receiving and seems to bring out the best in everyone! I walk into work each day past bins of food and toys that our renal unit is collecting for a local family and my children’s school is hosting food drives, mitten drives and toy drives all month. It’s nice to see all of this generosity everywhere you go!One of my colleagues recently gave an interview to our local paper on what sort of healthy foods one could donate to the food bank because this year there is more demand than ever.  This of course makes one realize that there is a large need for all of these things and never more than as the holiday season approaches and the weather gets cold.Take a look at this new resource on Navigating the Food Bank on a Kidney Diet:

If you’re looking to make a donation to the foodbank consider donating some of the “Kidney-friendly” items discussed in the resource.

Christmas (for me) always evokes memories and thoughts of food. And it doesn’t really seem like the holidays until I’ve baked my first batch of Christmas cookies with my children. Here’s an easy and delicious recipe that takes almost no time to put together.

Here is a recipe for Almond Meringue Cookies to help you satisfy your nut craving without the nuts! Flavour extracts such as almond extract or maple extract are a great way to get the flavour without the potassium or phosphorus.

Almond Meringue Cookies
2 egg whites or 4 tbsp pasteurized egg whites (allow to come to room temperature)
1tsp cream of tartar
½ tsp almond extract
½ tsp vanilla extract
½ cup white sugar

Beat egg whites with cream of tartar until doubled in volume. Add remaining ingredients and beat until firm peaks are formed. Using two teaspoons, push one teaspoon full of meringue onto a parchment lined cookie sheet with the back of the other spoon. Back at 300F for approximately 25 minutes or until meringues are crisp. Store in an airtight container.

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