In this new category, we will post once a month practical tips and tricks for healthy living with kidney disease. Consider these as tools that you can modify according to your unique situation. These tools span across our principles of Integrative medicine approach for kidney disease, including genetics, environmental exposure, gut health, lifestyle, and others. We invite others to contribute to this category. If you are interested in contributing, please contact us info@inkidney.com. In this first blog, we will share a recipe for making a grilled chicken greek salad.
Plant-dominant diets have been shown to delay the progression of kidney disease. With proper implementation, eating plant-dominant provides a good source of alkali-promoting foods without significant risk of raising potassium or phosphorus levels.
Ideally, a plant-based diet should include 8-10 servings per day primarily of vegetables, with some fruits. For any given meal, vegetables and fruits should be the main dish with animal protein, if included, as a side dish, not the main attraction. This is often the opposite of how many people typically center on meat or poultry as the main event, with vegetables serving as sides. Fruit is also recommended, choosing those lower in carbohydrates, and higher in fiber and phytonutrient benefits.
Join us to end the kidney disease epidemic and receive the FREE Report “5 Pitfalls to Avoid When Caring for Kidney Patients”
Grilled Chicken Greek Salad
This recipe is a healthy plant-dominant lunch with 22 g of protein and 10 grams of fiber. It is a good option for lunch and can be prepared ahead of time.
Ingredients
The dressing
- 1/4 cup of organic olive oil
- 1/4 cup of lemon juice
- cracked pepper to taste
- 2 tablespoons of dried oregano
- 1 tablespoon of red wine vinegar
- 2 fresh large garlic cloves, minced
- All-purpose Greek Seasoning to taste
The salad
- 4 oz of organic boneless chicken breast
- 1 cup of romaine lettuce leaves (washed and shredded)
- 1/4 large cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 oz of fresh feta cheese, cubed
- 4 organic grape tomatoes, cut in halves (half of that if you are on potassium restrictions)
- 1/4 avocado (skip if you are on potassium restrictions)
- 1/4 cup of pitted organic kalamata olives, halved lengthways
- 1/4 organic medium green pepper deseeded and sliced
- 1 tablespoon of organic lightly salted pumpkin seeds
Directions:
- Whisk together all the dressing ingredients in a shallow dish. Pour 1/4 cup to use as dressing. Reserve the rest in the refrigerator for later use.
- If desired, you can marinate the chicken in this dressing for 30 minutes before grilling. While the chicken is marinating, prepare all the salad ingredients (except for the avocado) in a large bowl and mix.
- Heat a large grill pan or cast-iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Grill or sear until the chicken is golden on the outside and cooked through (5-6 minutes on each side).
- Remove chicken from the pan and allow to rest for 5 minutes. Slice and arrange over salad.
- Slice avocados and arrange on salad.
- Add salad dressing.
- Garnish with pumpkin seed.
Enjoy!
While the publisher and author have used their best efforts in preparing this blog, they make no representations or warranties with respect to the accuracy or completeness of the contents of this blog and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for you or your patients. You should always consult with a professional where appropriate. Neither the publisher nor the author shall be liable for any loss of profit or any other personal/commercial damages, including but not limited to special, incidental, consequential, or other damages.
