Heart- and Kidney-Friendly Cooking
Featured Recipe of the Month
Let’s get cooking! Try our fresh, delicious, heart- and kidney-friendly Roasted Veggies at your next family dinner!
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Roasted Vegetables
Servings: 6
Ingredients:
- 1 red bell pepper, cut into bite size pieces
- 1 orange bell pepper, cut into bite size pieces
- 4 cups broccoli florets
- 2 cups carrots, diced
- 2 cups zucchini, sliced into coins
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Prepare vegetables and place in large bowl. Add olive oil and seasonings to bowl. Toss to coat vegetables.
- Pour vegetables onto baking sheet. Arrange vegetables in a single layer to make sure they cook evenly.
- Roast vegetables for about 25-30 minutes, or until they are tender and lightly browned.
- Enjoy!
| Calories | 90 |
| Carbohydrates | 11 g |
| Protein | 2 g |
| Total Fat | 5 g |
| Phosphorus | 71 mg |
| Potassium | 472 mg |
| Sodium | 50 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.
