The nutrition fact sheets on kidney.ca have been updated and are better than ever! Working collaboratively with the Ontario Renal Network, a team of dietitians has been working on these for several months. I’d like to thank my dietitian colleagues who devoted their time and considerable talents to making sure that these are the most accurate set of materials we’ve ever had: Christine Nash, Shannon Chesterfield, Melissa Atcheson and Darlene Broad. I have been most excited to use the new potassium in multicultural foods factsheet! The world of food is indeed an international one and it is a challenge to keep up!
So what can you do when you’re eating something that your dietitian has never heard of? Try taking a picture of it! A picture is truly worth a thousand words and can be of huge help in identifying uncommon or unfamiliar foods. In fact, sometimes the problem isn’t that we don’t know the food that our patient is eating but we just use different words for it. A quick picture can solve that problem. I had a very creative patient who took pictures of a number of foods and emailed them to me!
So check out the new factsheets and let us know what you think! Keep in mind that there is no standard kidney diet and that not all factsheets apply to all patients. Generally most people with early CKD (and even some with late stage or end stage CKD) do not need a potassium restriction. If you aren’t sure – check with your doctor or dietitian before restricting your diet unnecessarily.
I promised more recipes from our chef day in June – so here is a fantastic summer barbeque recipe. Enjoy!
Turkey Sliders with Peach Tarragon Aioli (3 servings*)
450 g ground turkey
1/2 tablespoon dijon mustard
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/3 cup parsley, chopped
1/4 cup red onion, diced
1/2 cup arugula
6 slider buns**
For the aioli:
2 tablespoons mayonnaise
2 tablespoons peaches, pureed
1 teaspoon tarragon, chopped
Preheat BBQ or grill pan on medium/high heat. In a mixing bowl, combine turkey, dijon, garlic powder, poultry season, parsley, and red onion. Shape mixture into 6 patties. Cook turkey sliders approximately 5-6 minutes per side or until the internal temperature reads 165F. Make peach tarragon aioli. To assemble turkey sliders, spread aioli on top and bottom of the slider buns. Place turkey patty on top of the bottom bun. Garnish with arugula and top with bun.
Recipes developed by Chef Leslie Cairns
* Renal exchange: 2 Protein, 2 Starch, 1/2 Veg
** If you have diabetes: Make sure to check the label on your slider buns to determine the Carb choices.
NUTRIENT ANALYSIS PER SERVING