Healthy For The Holidays
Kidney-friendly Thanksgiving Recipes
In need of kidney-friendly meals to make this holiday season? Look no further!
November 18, 2022
Kick off the holiday season with Somatus’ latest recipe drop! This month, Somatus’ team of dietitians have crafted the perfect holiday menu for you, your friends and family, and your kidneys. It’s not always easy to stick to a healthy diet during this time of year, but these recipes will satisfy all the savory and sweet cravings the holidays bring using nutritious, tasty, and seasonal ingredients.
Click the links below to jump to each recipe!
Did you try a recipe? Be sure to tag @SomatusKidneyCare on Facebook and Instagram, so we can share what you made!
Thank you!
Holiday Spritzer
Servings: 1 (12 oz)
Ingredients:
- 12 oz lime sparkling water
- 2 tbsp pomegranate juice
- 1 lime wedge
Directions:
- Mix all ingredients together.
- Serve over ice if desired and garnish with lime wedge.
- Enjoy!
- Calories – 20
- Carbohydrates – 5 g
- Protein – 0 g
- Total Fat – 0 g
- Phosphorus – 5 mg
- Potassium – 76 mg
- Sodium – 3 mg
Whole Lemon Chicken
Servings: 6-8
Ingredients:
- 5–7-pound whole chicken, giblets removed
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp ground pepper
- 1 tsp dried thyme
- 1 fresh lemon, sliced
Directions Slower Cooker Method:
- Pat chicken dry with paper towels and remove giblets from inside chicken.
- Roll pieces of aluminum foil and shape into small balls. Place aluminum foil balls on bottom of crockpot to elevate chicken while cooking. You could also use a small rack to place chicken on. This will prevent the chicken from sitting in its juices and will ensure a crisper texture.
- In a small bowl, combine olive oil, garlic powder, pepper, and dried thyme and mix. Brush or rub olive oil seasoning mix onto front and back of chicken.
- Place whole chicken breast side up, laying on top of aluminum balls or rack.
- Slice lemon into thin slices.
- Place lemon slices on top of chicken and between legs.
- Set slow cooker to cook on low temperature for 6-8 hours or high temperature for 4-6 hours.
- Once cooked, carefully remove from slow cooker pot and transfer into serving dish.
- Let chicken cool and rest for 10 minutes before serving.
- Once cooled, carve chicken, and remove skin.
- Enjoy!
Directions Oven Method:
- Preheat oven to 425 °F.
- Pat chicken dry with paper towels and remove giblets from inside chicken.
- In a small bowl, combine olive oil, garlic powder, pepper, and dried thyme and mix. Brush or rub olive oil seasoning mix onto front and back of chicken.
- Place whole chicken breast side up laying in aluminum pan or shallow roasting pan lined with aluminum.
- Slice lemon into thin slices.
- Place lemon slices on top of chicken and between legs.
- Roast chicken for 75-90 minutes depending on the size of the chicken. Chicken is fully cooked when internal temperature reaches greater than 165 °F.
- Once cooked, carefully remove chicken from oven and transfer into serving dish.
- Let chicken cool and rest for 10 minutes before serving.
- Once cooled, carve chicken, and remove skin.
- Enjoy!
- Calories – 292
- Carbohydrates – 2 g
- Protein – 16 g
- Total Fat – 15 g
- Phosphorus – 157 mg
- Potassium – 220 mg
- Sodium – 80 mg
Roasted Maple Green Beans
Servings: 4
Ingredients:
- 12 oz green beans, ends cut and stems removed
- 2 tbsp olive oil
- ¼ cup unsalted almonds, sliced
- 1 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tsp ground black pepper
Directions:
- Preheat oven to 425°F and line large baking sheet with parchment paper.
- Wash, rinse and cut ends and stems from green beans.
- In a small bowl, combine olive oil, maple syrup, Dijon mustard, black pepper, and vinegar and mix well.
- In a large bowl, toss green beans in olive oil and maple mixture to coat evenly.
- Pour green beans onto lined baking sheet.
- Sprinkle sliced almonds on top.
- Bake for 15 minutes.
- Enjoy!
- Calories – 148
- Carbohydrates – 11 g
- Protein – 3 g
- Total Fat – 12 g
- Phosphorus – 36 mg
- Potassium – 248 mg
- Sodium – 96 mg
Garlic and Herb Mashed Cauliflower
Servings: 4
Ingredients:
- 1 medium cauliflower head
- 1 tbsp olive oil
- 2 cloves garlic, peeled
- 1 tsp no salt added herb seasoning
- 1 tsp black pepper
Directions:
- Wash and rinse cauliflower head and cut into florets.
- In a large pot with water, add cauliflower and boil until tender (about 15-20 minutes).
- Once cauliflower is cooked, drain water.
- In a food processor, add cooked cauliflower, olive oil, garlic cloves, herb seasoning, and black pepper. If you do not have a food processor, a potato masher will work as well.
- Pulse in a food processor for a few minutes until well combined and smooth.
- Enjoy!
Cranberry Apple Crisp
Servings: 12
Ingredients:
- 1 pound of apples, sliced
- 1 cup fresh cranberries
- 1 lemon, juiced
- 2 tbsp pure maple syrup
- 1 tbsp unsalted butter, melted
- ½ tsp cinnamon
- ¼ tsp ground ginger
- Non-stick cooking spray
Oat Crisp Topping
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1 cup old fashioned oats
- 1/3 cup oat flour
- 2 tbsp unsalted butter, melted
- 1 tbsp pure maple syrup
- Optional: 2 tbsp non-dairy whipped topping
Directions:
- Pre-heat oven to 350 F° and spray a 9×9 baking dish with non-stick cooking spray.
- Wash and rinse apples and cut into thicker slices.
- Mix sliced apples, fresh cranberries, lemon juice, melted butter, maple syrup, cinnamon and ginger in large bowl and toss to coat evenly.
- Pour apple mixture into baking dish.
- Prepare crisp topping in medium bowl by combining oats, oat flour, melted butter, maple syrup, cinnamon, nutmeg, and ginger and mix evenly.
- Pour oat crisp mixture over apples and use spatula to spread out evenly.
- Bake at 350° F for 50-60 minutes until browned.
- Let cool for 10-15 minutes prior to serving.
- Top with non-dairy whipped topping.
- Enjoy!
- Calories – 300
- Carbohydrates – 48 g
- Protein – 4.2 g
- Total Fat – 11 g
- Phosphorus – 102 mg
- Potassium – 262 mg
- Sodium – 8 mg
Learn more about the healthy living program.
Somatus is here to answer your questions anytime. Call us (855) 851-8354
