Finding the right foods to eat with different stages of kidney disease can be daunting, especially when left on your own. Yet after all these years my kidney levels have stayed pretty much at the same levels and even improved slightly. Guess I am doing something right.
This past year I have pretty much given up chocolate as I previously mentioned in one of my past posts. I have opted for an occasional gummy, or marshmallow to satisfy my sweet tooth. Occasionally I will have a bite size candy bar, but only on occasion.
I have adapted to lots of salads, fresh veggie snacks, switched to rice milk instead of cow's milk, and adjusted my proteins from red meats to mainly chicken and garbanzo beans or white fish. Yes, it seems like it is a lot, but as someone once told me...."Slow n Steady wins the race".
The following recipe contains Quinoa which is a safer grain for Stage 3 and makes just 2 servings, so it's less time consuming and a great recipe to try. I personally had never tried quinoa in my younger years as it was never something that my mom ever made, although we did eat a lot of rice dishes growing up.
The blend of the vegetable and spices add that perfect flavor when combined with just the right amount of protein from the shrimp. The quinoa leaves that feeling of fullness and satisfaction of a good hearty meal. I hope you will add it to your list and give it a try.
Recipe:
Quinoa & Shrimp
2 servings
1/2 cup uncooked quinoa
1 cup water
2 medium cloves garlic chopped
1/2 teas salt (can even lower to 1/4 teas if desired)
1/2 teas course black pepper
1/4 teas sugar
4 Tbsp white wine vinegar
3 Tbsp olive oil
1/2 medium red bell pepper chopped (3oz)
1/2 medium cucumber chopped (2 oz)
1/2 cup frozen peas thawed
2 green onions sliced (separate the white n green
parts)
12 med to large, cooked shrimp
2 Tbsp thinly sliced fresh basil
Important Note! Place the measured frozen shrimp in
a covered container overnight so it is fully thawed for when you are ready to
make the recipe
1. Cook the quinoa. Combine the quinoa, garlic, salt and
pepper in a 1-quart saucepan over medium high heat. Bring to a boil,
reduce heat to low, cover and simmer until the quinoa is tender and the water
is absorbed, about 15 minutes.
2. Mix the dressing in a medium bowl, stirring the sugar
and vinegar until the sugar is dissolved. Whisk in the olive oil and season
with salt and pepper. Balance the dressing at this point. Adjust the seasonings
to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own
personal taste.
3. Mix the vegetables together by pouring half the
dressing into one bowl and adding the red bell peppers, cucumber, peas, and the
white parts of the onions and toss all together.
4. Add the shrimp to the remaining dressing in another
bowl and toss. Add the shrimp and veggies together at this point into one
bowl.
5. Assemble the final dishes by placing the cooked quinoa
in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the
green parts of the onion and fresh basil on top.
This is a tasty meal in itself but pairs well with
some crisp GF bread. I hope you will try the recipe, and as always, I love to
hear your feedback!
Until next time,
Lee
1 Corinthians 10:31
"So whatever you eat or drink or whatever you do, do
it all for the glory of God."
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