Chronic kidney disease (CKD) impacts millions of people globally. During the early stages of CKD, one can slow the progression of the disease through appropriate lifestyle modifications like changes in diet and exercise.

Proper nutrition is thus crucial for the well-being of CKD patients, particularly when it comes to managing the renal diet.

What is a Renal-Friendly Diet?

A renal-friendly diet is a nutrition plan that controls the intake of specific nutrients like protein, sodium, and potassium to decrease the load on the kidneys.

What are Some Renal-Friendly Recipes for Chronic Kidney Disease Patients?

Below are ten renal-friendly recipes that CKD patients can incorporate into their meal plans.

Recipe #1: Baked Chicken

Ingredients:.

4 boneless and skinless chicken breasts
1/2 cup of apple juice
4 tablespoons of honey
2 teaspoons of soy sauce
2 tablespoons of green onions, chopped
2 cloves of minced garlic
salt and pepper to taste

Instructions:.

Preheat your oven to 375 degrees F.
Line a baking dish with non-stick spray or lightly grease with olive oil.
Pat the chicken dry with paper towels and place it in a baking dish.
Mix the apple juice, honey, soy sauce, green onions, minced garlic, salt, and pepper in a bowl.
Brush the mixture generously over the chicken and bake it for 35-40 minutes or until the internal temperature reaches 165 degrees F.
Once done, remove the chicken from the oven, let it sit for a few minutes, and serve as desired.

Recipe #2: Cabbage Soup

Ingredients:.

1 head of cabbage, chopped finely
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
1 can of diced tomatoes
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
4 cups of vegetable broth
salt and pepper to taste

Instructions:.

Heat olive oil in a large pot over medium-high heat. Add the cabbage, carrots, celery, and onion and saute for 5-7 minutes or until the vegetables soften.
Add the diced tomatoes and seasonings to the pot and stir to combine.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 30 minutes or until the vegetables are tender.
Add salt and pepper to taste, stir the soup, and serve hot.

Recipe #3: Baked Salmon with Herbs

Ingredients:.

4 salmon fillets
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoon of dried basil
1 tablespoon of dried parsley
1 tablespoon of smoked paprika
salt and pepper to taste

Instructions:.

Preheat your oven to 400 degrees F.
Line a baking dish with non-stick spray or lightly grease with olive oil.
Pat the salmon fillets dry with paper towels and place them in a baking dish.
Combine the olive oil, lemon juice, basil, parsley, smoked paprika, salt, and pepper in a bowl.
Brush the mixture generously over the salmon and bake it for 12-15 minutes or until the internal temperature reaches 145 degrees F.
Once done, remove the salmon from the oven, let it sit for a few minutes, and serve as desired.

Recipe #4: Lemon Garlic Shrimp Linguine

Ingredients:.

1 pound of linguine
1 pound of deveined and peeled shrimp
5 cloves of minced garlic
1/4 cup of olive oil
2 tablespoons of unsalted butter
2 tablespoons of chopped parsley leaves
2 tablespoons of grated lemon peel
salt and pepper to taste

Instructions:.

Cook the linguine according to the package instructions in a pot of salted boiling water. Drain and set aside.
Heat the olive oil and butter in a skillet over medium-high heat. Add the garlic and saute for 1-2 minutes or until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side or until they turn pink.
Add the chopped parsley, grated lemon peel, salt, and pepper to the skillet and stir to combine.
Plate the cooked linguine and place the shrimp on top. Drizzle the lemon garlic sauce over the dish and serve hot.

Recipe #5: Slow Cooker Beef Stew

Ingredients:.

2 pounds of beef stew meat, cut into bite-size pieces
4 potatoes, peeled and cubed
2 large carrots, peeled and sliced
1 onion, chopped
2 cloves of minced garlic
1 can of diced tomatoes
4 cups of beef broth
1 teaspoon of dried thyme
2 bay leaves
salt and pepper to taste

Instructions:.

Add the beef stew meat, potatoes, carrots, onion, minced garlic, and diced tomatoes to the slow cooker.
Pour in the beef broth, add the dried thyme and bay leaves, and stir to combine.
Cook on low for 8 hours or on high for 4 hours or until the meat is tender and the vegetables are cooked.
Add salt and pepper to taste, stir well, and serve hot.

Recipe #6: Rainbow Vegetable Skewers

Ingredients:.

1 red onion, cut into chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 green pepper, cut into chunks
1 zucchini, sliced
1 yellow squash, sliced
1/4 cup of olive oil
2 cloves of minced garlic
1 tablespoon of fresh thyme leaves
salt and pepper to taste

Instructions:.

If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the vegetable chunks and slices onto skewers.
Combine the olive oil, minced garlic, fresh thyme leaves, salt, and pepper in a bowl. Brush the mixture over the skewers.
Place the skewers on a preheated grill or grill pan and cook for 6-8 minutes, turning them occasionally, or until the vegetables are tender and slightly charred.
Remove the skewers from the grill or grill pan and serve hot.

Recipe #7: Tuna Salad

Ingredients:.

2 cans of tuna, drained
1/4 cup of finely chopped onion
1/4 cup of finely chopped celery
1/4 cup of finely chopped bell pepper
2 tablespoons of lemon juice
2 tablespoons of olive oil mayonnaise
salt and pepper to taste

Instructions:.

In a bowl, mix the drained tuna with chopped onion, celery, and bell pepper.
Add lemon juice, olive oil mayonnaise, salt, and pepper to the mix and combine well.
Let the salad chill in the refrigerator for 30 minutes before serving.
Once done, serve over a bed of mixed greens, on whole-grain bread, or as desired.

Recipe #8: Mexican Quinoa Bowl

Ingredients:.

1 cup of quinoa, rinsed and drained
1 can of black beans, drained and rinsed
1 avocado, peeled and sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup of frozen corn, thawed
2 tablespoons of olive oil
1 tablespoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
salt and pepper to taste

Instructions:.

Cook the quinoa according to package instructions in a pot of salted boiling water. Drain and set aside.
In a skillet, heat the olive oil over medium-high heat. Add the red and green bell peppers and frozen corn and saute for 5-7 minutes or until the vegetables soften.
Add the black beans, chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet and stir to combine well.
Plate the cooked quinoa and top it with the skillet mix. Add sliced avocado and serve hot.

Recipe #9: Stir-Fried Broccoli with Chicken

Ingredients:.

2 boneless, skinless chicken breasts, sliced
2 cups of broccoli florets
1 tablespoon of cornstarch
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1/4 teaspoon of grated ginger
2 cloves of minced garlic
2 tablespoons of olive oil
salt and pepper to taste

Instructions:.

Combine cornstarch, soy sauce, brown sugar, salt, pepper, and grated ginger in a bowl.
Add sliced chicken to the bowl, mix it well, and let it sit for 15 minutes to marinate.
In a skillet, heat olive oil over medium-high heat. Add minced garlic and saute for 1-2 minutes or until fragrant.
Add the marinated chicken to the skillet and stir-fry for 5-7 minutes on both sides or until cooked through.
Add the broccoli florets to the skillet, sprinkle with some salt and pepper, and stir-fry for an additional 2-3 minutes or until tender-crisp.
Once done, remove the skillet from heat, let it rest for a few minutes, and serve hot.

Recipe #10: Greek Salad

Ingredients:.

4 cups of mixed greens
1 cucumber, sliced
1 red onion, sliced
1 bell pepper, sliced
1/2 cup of feta cheese, crumbled
1/4 cup of kalamata olives
1 tablespoon of red wine vinegar
2 tablespoons of olive oil
salt and pepper to taste

Instructions:.

In a large salad bowl, combine mixed greens with sliced cucumber, onion, and bell pepper.
Add crumbled feta cheese and kalamata olives to the mix and toss well.
In a small bowl, mix together red wine vinegar, olive oil, salt, and pepper.
Add the dressing to the salad and toss well to combine.
Once done, serve cold.