National Kidney Month Time To Watch Diet
July 28, 2016 at 4:25 p.m.
By Kathy [email protected]
Warner works with dialysis patients at which she describes as “the largest dialysis center in the world.” With locations around northern Indiana – including one in Warsaw and the Mishawaka site where she works – the medical center provides dialysis patients with that necessary procedure plus dieticians, such as Warner, who work with them on personalized menus.
Warner has had years of experience in food chemistry. After graduation from Tipton High School, she studied at Ball State University to prepare for becoming a registered dietician. She explained this career path required courses in biochemistry, metabolism and even cooking classes.
She explained how Fresenius joined with Chef Aaron McCargo Jr., known for his success on season four of “The Next Food Network Star” in 2008. The competition saw him beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show. “Big Daddy’s House” premiered in 2008 and continues to be a success.
Fresenius’ website explains that on “‘Big Daddy’s House,’ Aaron shares his passion for big, bold flavors and fun, family cooking, bringing a down-to-earth vibe and warm smile to the kitchen.” He recently published his first cookbook, “Simply Done, Well Done.”
Whether cooking for his children, relatives, friends or even himself, big food and big fun reign supreme. The medical center and Aaron have been working together since 2011 to encourage dialysis patients to get back in the kitchen by developing dishes with big, bold flavors that they can enjoy, while still adhering to the restrictions of their dialysis diets.
Warner said, “I have been working with long-term care and acute patients, and various menus and recipes,” but, she added, she wants everybody to be aware of their kidney health. A few key items, she added, are keeping sodium to a minium and learning how to read labels. “And of course, fresh food is always best,” she added.
She is excited to present some recipes from McCargo and FMCNA and encourages the public to stay healthy.
Kidney-friendly cooking tips from McCargo and FMCNA include:
1. Use lemon juice or vinegar – These acidic liquids enhance flavors and give tartness to foods without adding calories or salt.
2. Try kosher salt – If you must use salt, coarse-grained kosher salt contains about 16 percent less sodium per teaspoon than regular table salt.
3. Deglaze the skillet – Use the low-sodium flavor left in your skillet after cooking meats to make sauces.
4. Reserve pot liquid – Save the juice from steaming vegetables to make a flavorful low-sodium sauce.
5. Mix your own – It takes a few more steps to make bread and cakes from scratch, but you can use less sodium and phosphorus than boxed mixes.
6. Avoid commercial baking powder – For low-phosphorus quick breads, substitute 1/2 teaspoon of baking soda and 3 teaspoons of lemon juice for every teaspoon of baking powder called for.
7. Use real cheese – As a general rule, always choose fresh instead of processed foods. Processed cheese such as Velveeta or American is high in sodium and phosphorus. Healthier options (in limited quantities) include Brie, cream cheese, and low-fat cottage cheese.
8. Rinse canned foods – Rinse canned vegetables and meats in a strainer to remove some salt.
9. Go lean – Choose lean cuts of meats such as sirloin, top round and bottom round for stews or roasting. They’re less fatty and can cost less than fillets, rib-eyes or New York strip steaks.
10. Rub it in – Flavor meats with salt-free spice rubs rather than pre-made sauces, marinades and salty spice blends.
Here are a couple recipes to help with your new diet awareness.
Berry and Peach Parfait
Ingredients:
2 cups coarse crumbled graham crackers (8 whole crackers)
16 ounces vanilla or plain Greek yogurt
16 ounces frozen raspberries (thawed)
16 ounces frozen peaches (thawed)
16 ounces frozen blueberries (thawed)
1/2 cup whipped cream
14-16 large strawberries for garnish
Fresh mint for garnish
Preparation:
Serve in 6-ounce rocks glasses, layered in the following order: graham crackers, yogurt, raspberries, then graham crackers, yogurt, peaches, graham crackers, yogurt, blueberries, graham crackers, whipped cream, strawberries and mint. Repeat for the other 3 glasses, or do all 4 glasses at the same time using equal amounts. Chill for 30 minutes, then serve.
Serves 6
1 serving = 1 cup
Nutrient analysis: Calories: 235, Protein: 10g, Carbohydrate: 36g, Fat: 6g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 14g, Sodium: 125mg, Potassium: 216mg, Phosphorus: 57mg.
Buffalo Chicken Salad- Stuffed Cucumber Cups
Ingredients:
Spice blend:
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
1 teaspoon cayenne pepper
2 tablespoons hot sauce
1/2 cup Kraft mayonnaise
1/4 cup blue cheese crumbs
2 tablespoons lemon juice
1 tablespoon chopped fresh garlic
2 tablespoons fresh chopped chives
3 cups diced or shredded chicken breast
2 large seedless cucumbers sliced into 1” pieces, with half of their centers scooped out (15-20 slices).
Tip: Cucumber sizes vary, so be sure to get one at least 15 inches long, or 2 smaller ones.
1/4 cup chopped fresh parsley for garnish
Preparation:
Combine all ingredients except the chicken and cucumbers in a medium-size bowl. Stir in chicken and mix until well coated. Set aside in refrigerator for about 30 minutes. Remove from refrigerator and spoon equal amounts (about 1-2 teaspoons) into each cucumber slice. Garnish with chopped parsley.
Serves 8
1 serving = 2 cucumber cups
Nutrient analysis: Calories: 243, Protein: 23g, Carbohydrate: 6g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 65g, Sodium: 270mg, Potassium: 374mg, Phosphorus: 203mg.
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Warner works with dialysis patients at which she describes as “the largest dialysis center in the world.” With locations around northern Indiana – including one in Warsaw and the Mishawaka site where she works – the medical center provides dialysis patients with that necessary procedure plus dieticians, such as Warner, who work with them on personalized menus.
Warner has had years of experience in food chemistry. After graduation from Tipton High School, she studied at Ball State University to prepare for becoming a registered dietician. She explained this career path required courses in biochemistry, metabolism and even cooking classes.
She explained how Fresenius joined with Chef Aaron McCargo Jr., known for his success on season four of “The Next Food Network Star” in 2008. The competition saw him beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show. “Big Daddy’s House” premiered in 2008 and continues to be a success.
Fresenius’ website explains that on “‘Big Daddy’s House,’ Aaron shares his passion for big, bold flavors and fun, family cooking, bringing a down-to-earth vibe and warm smile to the kitchen.” He recently published his first cookbook, “Simply Done, Well Done.”
Whether cooking for his children, relatives, friends or even himself, big food and big fun reign supreme. The medical center and Aaron have been working together since 2011 to encourage dialysis patients to get back in the kitchen by developing dishes with big, bold flavors that they can enjoy, while still adhering to the restrictions of their dialysis diets.
Warner said, “I have been working with long-term care and acute patients, and various menus and recipes,” but, she added, she wants everybody to be aware of their kidney health. A few key items, she added, are keeping sodium to a minium and learning how to read labels. “And of course, fresh food is always best,” she added.
She is excited to present some recipes from McCargo and FMCNA and encourages the public to stay healthy.
Kidney-friendly cooking tips from McCargo and FMCNA include:
1. Use lemon juice or vinegar – These acidic liquids enhance flavors and give tartness to foods without adding calories or salt.
2. Try kosher salt – If you must use salt, coarse-grained kosher salt contains about 16 percent less sodium per teaspoon than regular table salt.
3. Deglaze the skillet – Use the low-sodium flavor left in your skillet after cooking meats to make sauces.
4. Reserve pot liquid – Save the juice from steaming vegetables to make a flavorful low-sodium sauce.
5. Mix your own – It takes a few more steps to make bread and cakes from scratch, but you can use less sodium and phosphorus than boxed mixes.
6. Avoid commercial baking powder – For low-phosphorus quick breads, substitute 1/2 teaspoon of baking soda and 3 teaspoons of lemon juice for every teaspoon of baking powder called for.
7. Use real cheese – As a general rule, always choose fresh instead of processed foods. Processed cheese such as Velveeta or American is high in sodium and phosphorus. Healthier options (in limited quantities) include Brie, cream cheese, and low-fat cottage cheese.
8. Rinse canned foods – Rinse canned vegetables and meats in a strainer to remove some salt.
9. Go lean – Choose lean cuts of meats such as sirloin, top round and bottom round for stews or roasting. They’re less fatty and can cost less than fillets, rib-eyes or New York strip steaks.
10. Rub it in – Flavor meats with salt-free spice rubs rather than pre-made sauces, marinades and salty spice blends.
Here are a couple recipes to help with your new diet awareness.
Berry and Peach Parfait
Ingredients:
2 cups coarse crumbled graham crackers (8 whole crackers)
16 ounces vanilla or plain Greek yogurt
16 ounces frozen raspberries (thawed)
16 ounces frozen peaches (thawed)
16 ounces frozen blueberries (thawed)
1/2 cup whipped cream
14-16 large strawberries for garnish
Fresh mint for garnish
Preparation:
Serve in 6-ounce rocks glasses, layered in the following order: graham crackers, yogurt, raspberries, then graham crackers, yogurt, peaches, graham crackers, yogurt, blueberries, graham crackers, whipped cream, strawberries and mint. Repeat for the other 3 glasses, or do all 4 glasses at the same time using equal amounts. Chill for 30 minutes, then serve.
Serves 6
1 serving = 1 cup
Nutrient analysis: Calories: 235, Protein: 10g, Carbohydrate: 36g, Fat: 6g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 14g, Sodium: 125mg, Potassium: 216mg, Phosphorus: 57mg.
Buffalo Chicken Salad- Stuffed Cucumber Cups
Ingredients:
Spice blend:
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
1 teaspoon cayenne pepper
2 tablespoons hot sauce
1/2 cup Kraft mayonnaise
1/4 cup blue cheese crumbs
2 tablespoons lemon juice
1 tablespoon chopped fresh garlic
2 tablespoons fresh chopped chives
3 cups diced or shredded chicken breast
2 large seedless cucumbers sliced into 1” pieces, with half of their centers scooped out (15-20 slices).
Tip: Cucumber sizes vary, so be sure to get one at least 15 inches long, or 2 smaller ones.
1/4 cup chopped fresh parsley for garnish
Preparation:
Combine all ingredients except the chicken and cucumbers in a medium-size bowl. Stir in chicken and mix until well coated. Set aside in refrigerator for about 30 minutes. Remove from refrigerator and spoon equal amounts (about 1-2 teaspoons) into each cucumber slice. Garnish with chopped parsley.
Serves 8
1 serving = 2 cucumber cups
Nutrient analysis: Calories: 243, Protein: 23g, Carbohydrate: 6g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 65g, Sodium: 270mg, Potassium: 374mg, Phosphorus: 203mg.
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