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Somatus Patient Blog

Somatus' Summertime Menu Is Here

Prepare to satisfy your summertime cravings with Somatus' new seasonal recipes!
kidney-friendly recipes for summer
July 21, 2022

Somatus’ summertime menu is here! Using fresh, seasonal ingredients, these kidney-friendly recipes for summer are perfect for a hot day and for your kidneys.  

We gather more often at BBQs and cookouts with friends and family during the summertime, and it can be hard to make kidney-healthy food choices. But, not anymore! Somatus Dietitians have designed these recipes using seasonal and natural ingredients that will satisfy all your summertime cravings while keeping your kidneys happy. 

Don’t miss out on cooking these recipes this summer – your kidneys will thank you! 

Did you try a recipe? Be sure to tag @SomatusKidneyCare on Facebook and @somatus_kidney-care on Instagram, so we can share what you made!

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Sparkling Lemonade

Servings: 1

Ingredients:  

  • 1 lemon, juiced  
  • 2 tsp agave syrup 
  • 8 oz sparkling water, plain and unsweetened  
  • ½ cup ice cubes 
  • Optional: Garnish with fresh lemon slices 

 Directions: 

  1. Add lemon juice and agave syrup to sparkling water
  2. Stir well to combine.
  3. Pour into glass with ice cubes.
  4. Top with fresh lemon slices.
  5. Enjoy! 
Calories  54 
Carbohydrates  14 g 
Protein  0.2 g 
Total Fat  0.2 g 
Phosphorus  4.0 mg 
Potassium  50 mg 
Sodium  1 mg  

Cucumber Salad

Servings: 

Ingredients: 

  • 2 large cucumbers, peeled and sliced 
  • 1 medium white or red onion, sliced 
  • 1 tbsp feta cheese 
  • 1 tbsp olive oil 
  • 1 tbsp balsamic vinegar 
  • ¼ tsp garlic powder 
  • ¼ tsp ground black pepper 

Directions: 

  1. Thinly slice cucumbers and onions and place in small bowl. 
  2. Add olive oil, vinegar, black pepper and garlic powder and whisk well to combine. 
  3. Pour oil/vinegar mixture over cucumber and onions. Add feta cheese. Mix well to combine. 
  4. Cover and place in fridge for at least 30 minutes to set before serving for best results.  
  5. Enjoy! 
Calories  65 
Carbohydrates  6 g 
Protein  1.5 g 
Total Fat  4 g 
Phosphorus  43.6 mg 
Potassium  236 mg 
Sodium  31 mg  

Lemon Garlic Chicken and Vegetable Skewers

Servings: 4

Ingredients: 

  • ½ pound boneless skinless chicken breast, cut into 1-inch cubes  
  • ½ lemon, juiced  
  • 3 garlic cloves, peeled and minced 
  • 1 red bell pepper, cut into 1-inch pieces 
  • 1 green bell pepper, cut into 1-inch pieces 
  • 1 cup pineapple, chunks  
  • 1 cup mushrooms, cut in halves 
  • 1 red onion, cut into wedges 
  • 1 tbsp olive oil 
  • ¼ tsp ground black pepper 
  • Metal or wood skewers (if using wooden skewers, soak in water prior to usage) 

Directions: 

  1. Prepare vegetables by chopping peppers, onions and mushrooms.  
  2. Cut chicken breast into cubes.  
  3. In small bowl mix lemon juice, olive oil, minced garlic and black pepper.  
  4. Add chicken and vegetables to lemon juice mixture and coat evenly. 
  5. Thread chicken, vegetables and pineapples onto skewers.  
  6. Grill kabobs for 8-12 minutes, or until chicken has cooked through.  
  7. Enjoy! 
Calories  144 
Carbohydrates  13 g 
Protein  14 g 
Total Fat  4.3 g 
Phosphorus  46 mg 
Potassium  282 mg 
Sodium  160 mg  

This recipe originally appeared in Halsa Nutrition Grilled Chicken and Veggie Kabobs and has been modified for a kidney-friendly diet.

Frozen Yogurt Berry Cups

Servings: 12 kidney friendly recipes for summer

Ingredients: 

  • 2 cups oats 
  • ¼ cup natural peanut butter, unsalted 
  • ¼ cup pure maple syrup 
  • 2.5 cups dairy free yogurt 
  • ½ cup strawberries, diced 
  • ½ cup blueberries  

Directions: 

  1. Cut and dice strawberries for toppings. 
  2. Combine oats, peanut butter and maple syrup and stir well to combine. 
  3. Line muffin pan with muffin liners. 
  4. Add 2 tbsp of oats/peanut butter/maple syrup mixture on bottom of each muffin cup.  
  5. On top of the oat mixture, add 2-3 tbsp of dairy free yogurt into each cup. 
  6. Add diced strawberries and blueberries on top of the yogurt. 
  7. Cover the muffin pan tightly with foil and place in the freezer for at least 2 hours to set.  
  8. Keep frozen and allow to thaw for a few minutes prior to consuming.  
  9. Enjoy! 
Calories  151 
Carbohydrates  26 g 
Protein  3.6 g 
Total Fat  4.5 g 
Phosphorus  87 mg 
Potassium  122 mg 
Sodium  19 mg  

This recipe originally appeared in Tasty Frozen Yogurt Granola Cups and  Veggie World Recipes Frozen Yogurt Fruit Cups and has been modified for a kidney-friendly diet.

Looking for more recipes like these? Click here to download our FREE kidney-friendly recipe book!

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.

How can we help you manage your kidney health? Email us or call us today at 855 851-8354 (TTY: 711).