Heart-and Kidney-Friendly Cooking
Featured Recipe of the Month
Let’s get cooking! Try our fresh, delicious, heart- and kidney-friendly Roasted Balsamic Veggies with Walnuts at your next family dinner!
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Roasted Balsamic Veggies with Walnuts
Servings: 5
Ingredients:
1/2 red bell pepper, cut into slices
1/2 orange bell pepper, cut into slices
1/4 red onion, diced
1 cup broccoli, chopped
3/4 cup sugar snap peas
1 zucchini, sliced
1 yellow summer squash, sliced
2 cloves garlic, minced
2 tbsp walnuts, chopped
1 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp fresh basil, chopped
Preheat the oven to 400°F. In a large bowl, toss bell peppers, onion, and broccoli with olive oil. Spread in a single layer on a baking sheet and bake for 10 minutes.
Add snap peas, zucchini, yellow squash, and garlic to the sheet. Stir gently, then top with walnuts and bake for an additional 5 to 10 minutes, until vegetables are crisp-tender and walnuts are toasted.
Drizzle with balsamic vinegar, toss well, and sprinkle with basil before serving.
Enjoy!
| Calories | 78 |
| Carbohydrates | 7 g |
| Protein | 3 g |
| Total Fat | 5 g |
| Phosphorus | 62 mg |
| Potassium | 277 mg |
| Sodium | 11 mg |
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Depending on your stage of kidney disease, specific nutrients in your diet should be limited. For instance, Chronic Kidney Disease (CKD) patients should limit protein, while End-Stage Kidney Disease (ESKD) patients should increase protein to offset what is lost during dialysis. If you are unsure about your nutrition requirements, speak with your Somatus dietitian or a medical provider.
The information contained here is for educational purposes and is not intended to be a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your healthcare provider with any questions you may have regarding a medical condition or treatment, and never disregard professional medical advice or delay seeking it because of something you read here.
