Published on in Health Tip of the Week
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National Kidney Day is Thursday, March 14. Eating the right foods and snacks can support kidney health. Elizabeth Coover, a dietitian with the Healthy Weight Program, and Elisha Pavlick, a dietitian with the Division of Nephrology, offer recipes for two delicious kidney-friendly snacks.
Smart and Sweet Popcorn
What you’ll need:
- 12 cups low-fat, low-sodium microwave popcorn, or 12 cups air-popped popcorn
- Butter-flavored cooking spray a
- 1½ teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons Worcestershire sauce
- 1/2 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- Preheat oven to 250 degrees.
- Place popcorn in a large mixing bowl or large resealable plastic bag.
- Lightly spray the popcorn with cooking spray.
- Combine cumin, garlic powder, onion powder, paprika and cayenne pepper in a small bowl.
- Sprinkle spices over popcorn and toss to coat evenly.
- Mix Worcestershire sauce and brown sugar in a small bowl until sugar dissolves. Sprinkle mixture over popcorn and toss.
- Spread popcorn evenly in large baking pan.
- Bake for 10 minutes.
A serving of popcorn is 3 cups and contains 95 mg of sodium, 105 mg of phosphorus, and 159 mg of potassium.
Very Veggie Dip
What you’ll need:
- 1 8-ounce package light cream cheese, softened
- 1/4 cup fat-free sour cream
- 1/4 teaspoon garlic powder
- 2 tablespoons grated parmesan cheese
- 1/4 cup chives, finely chopped
- 1/4 cup red peppers, diced
- 1 tablespoon Worcestershire sauce
- Combine cream cheese, sour cream, garlic powder and parmesan.
- Add chives, peppers and Worcestershire sauce. Mix thoroughly.
- Cover and chill in refrigerator.
- Serve with carrots, celery or any of your favorite vegetables.
A serving of veggie dip is 2 tablespoons and contains 260 mg of sodium, 49 mg of phosphorus, and 91 mg of potassium.
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Contributed by: Elizabeth Coover, RD, LDN, Elisha Pavlick, RD, CSP, LDN
Categories: Health Tip of the Week