Sandwiches, Burgers & Pizza - DaVita Inc

Sandwiches, Burgers & Pizza

TODAY'S KIDNEY DIET

*Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment modality if on dialysis, body size, nutritional status, blood test results and other factors. This cookbook is for informational purposes only and is not intended to be a substitute for medical advice.

© 2018 DaVita Inc. 14296-MKTG-Sandwiches, Burgers & Pizza

Today's Kidney Diet

Dear Reader,

Sink your teeth into kidney-friendly versions of mouth-watering sandwiches, burgers and pizza! Enjoy kidney-friendly versions of some of your favorite meals with the latest addition of our cookbook, Today’s Kidney Diet: Sandwiches, Burgers and Pizza. Recipes such as Crunchy Chicken Wraps, Sour Cream and Onion Turkey Burgers, and Homemade Pizza are easy to whip up any time of the year. All the recipes featured in this cookbook were created with the kidney diet in mind, meaning each recipe contains lower levels of sodium, potassium and phosphorus, as well as high-quality protein to help you get the nutrition you need to feel your best. Inside this cookbook you’ll also learn tips for building a kidney-friendly sandwich, what to order on your pizza and condiment control. Plus, our Today’s Kidney Diet: Quick Reference Guide* (see insert in back) will help you when choosing foods for your stage of chronic kidney disease (CKD). We hope you enjoy the delicious recipes and tips found in the following pages.

Happy cooking!

The DaVita Kidney Care Team

3

Today's Kidney Diet | Sandwiches, Burgers & Pizza

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

Get No-Cost Kidney Diet EducationLearn how diet can impact your kidney health during a 90-minute kidney education class available in your community.

Register at DaVita.com/KidneyEducation.

Potato and Egg SandwichesPortions: 4 Serving size: 1 sandwich

Recipe submitted by DaVita dietitian Angela from Texas.

1. To reduce the potassium content of potatoes, peel potatoes and dice into small pieces. Place potato pieces into a pot of water and bring to a boil. Drain the water, then add fresh water. Bring water to a boil and cook potatoes for 10 minutes. Drain, then dry the potato pieces on paper towels. (Skip the double-boiling method if you do not need a low-potassium diet.)

2. Heat the oil in a skillet and add the diced potatoes. Cook until potatoes are browned.

3. Beat the eggs and pour over the potatoes. Reduce heat to low and stir eggs with potatoes for 2 to 3 minutes until eggs are set.

4. Spoon the egg and potato mixture evenly onto sandwich thins, top with a teaspoon of salsa and enjoy.

INGREDIENTS1/2

2 tbsp64

4 tsp

medium baking potatocanola oillarge eggswhole-wheat Oroweat® sandwich thinssalsa

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 327, Protein: 16 g, Carbohydrates: 32 g, Fat: 15 g, Cholesterol: 279 mg, Sodium: 318 mg, Potassium: 377 mg, Phosphorus: 272 mg, Calcium: 90 mg, Fiber: 6 g Food choices: 1-1/2 meat, 2 starch, 1/2 medium-potassium vegetable, 1 fat Carbohydrate choices: 2

SANDWICHES

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Pimento Cream Cheese Sandwiches

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Portions: 4 Serving size: 1 sandwich

INGREDIENTS1 tbsp

1/2 cup1/2 tsp1/8 tsp

4

canned pimento pepperswhipped cream cheese sugar pepper slices bread

Recipe submitted by DaVita dietitian Polly from North Carolina.

1. Dice the pimento peppers. In a small bowl, combine the whipped cream cheese, pimentos, sugar and pepper.

2. Spread 1/4 cup of the mixture on bread of choice to make sandwiches.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 333, Protein: 7 g, Carbohydrates: 29 g, Fat: 21 g, Cholesterol: 62 mg, Sodium: 483 mg, Potassium: 153 mg, Phosphorus: 123 mg, Calcium: 136 mg, Fiber: 1.5 g Food choices: 1/2 dairy, 2 starch, 3 fat Carbohydrate choices: 2

SANDWICHES


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Grilled Peanut Butter and Jelly SandwichPortions: 1 Serving size: 1 sandwich

INGREDIENTS2

2 tsp2 tbsp1 tbsp

slices breadunsalted butterpeanut butterjelly

Recipe submitted by DaVita dietitian Shannon from Florida.

1. Spread the peanut butter and jelly on the bread and place bread together. Butter the outside of the bread.

2. Heat a frying pan over medium heat. Cook the sandwich until lightly browned on both sides.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 450, Protein: 12 g, Carbohydrates: 42 g, Fat: 26 g, Cholesterol: 11 mg, Sodium: 497 mg, Potassium: 268 mg, Phosphorus: 153 mg, Calcium: 78 mg, Fiber: 3.4 g Food choices: 1 meat (protein), 2 starch, 4 fat, 1 high-calorie Carbohydrate choices: 3

Helpful hint

To reduce the carbs use fruit spread or sugar-free jelly and thin-sliced bread.

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SANDWICHES


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Beefy Pita PocketsPortions: 6 Serving size: 1 pita with 3/4 cup beef and vegetable mixture

Recipe submitted by DaVita patient Charlean and DaVita dietitian Lisa from California.

INGREDIENTS1

2 cups1

1/2 cup2 tsp

1 lb1 tbsp1 tbsp

1/2 tsp6

medium onionsliced mushroomsmedium red bell pepperflat leaf parsleyolive oillean ground beefWorcestershire sauceKitchen Bouquet® browning and seasoning sauceblack pepperpita bread (white or wheat)

1. Slice the onion and mushrooms; slice the bell pepper into thin strips. Chop the parsley.

2. Heat the olive oil in a large skillet over medium-high heat.3. Add the onion, bell pepper and mushrooms. Sauté until vegetables

are tender, about 6 minutes. Transfer the vegetables to a plate.4. Add the beef to the skillet and cook until no trace of pink remains,

about 5 to 6 minutes. Spoon off the fat and discard.5. Add the Worcestershire sauce, Kitchen Bouquet® sauce and black

pepper to the ground beef; stir and cook for 1 to 2 minutes.6. Add the cooked vegetables to the beef mixture and stir to combine.

Stir in the parsley and cook until heated through. Remove from heat.7. Warm the pitas. Cut each pita in half and pull open. Fill each half with

the beef and vegetable mixture. Serve two pita halves per serving.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 420, Protein: 21 g, Carbohydrates: 37 g, Fat: 21 g, Cholesterol: 57 mg, Sodium: 393 mg, Potassium: 443 mg, Phosphorus: 193 mg, Calcium: 102 mg, Fiber: 3 g Food choices: 2 meat, 2 starch, 2 medium-potassium vegetable, 2 fat Carbohydrate choices: 2-1/2

SANDWICHES


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Crunchy Chicken WrapsPortions: 4 Serving size: 1/2 wrap

INGREDIENTS11

1/21/4 cup1/2 tsp

2

8 oz

stalk celerymedium carrotred bell pepperlow-fat mayonnaiseonion powderlavash flatbread (whole wheat or white)low-sodium canned chicken or diced, baked chicken

Recipe submitted by DaVita dietitian Noelle from Oregon.

1. Dice the celery, carrot and bell pepper.2. Combine the mayonnaise and onion powder in a small bowl. 3. Spread 2 tablespoons of the mixture over each lavash flatbread. 4. In a separate bowl, combine the diced vegetables. 5. Place half of the vegetables and 4 ounces of the chicken on one side

of each flatbread. 6. Roll up the flatbread and cut each one in half diagonally. Secure each

half with a toothpick.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 260, Protein: 17 g, Carbohydrates: 27 g, Fat: 9 g, Cholesterol: 42 mg, Sodium: 462 mg, Potassium: 215 mg, Phosphorus: 103 mg, Calcium: 17 mg, Fiber: 2.9 g Food choices: 2 meat, 2 starch, 1/2 low-potassium vegetable Carbohydrate choices: 2

SANDWICHES


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SANDWICHES

Use this roasted turkey breast on your favorite turkey sandwich combination. Get inspiration on page 9.


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Control the amount of salt and other ingredients by making your own sandwiches. Start by making our Roasted Turkey Breast with Salt-Free Herb Seasoning on page 10 (contains only 30 mg of sodium per ounce, versus 255 mg per ounce in deli turkey breast), and slice, portion and freeze until you are ready to make sandwiches. Then, create your favorite turkey sandwich combinations:

BUILD-YOUR-OWN TURKEY SANDWICHES

• Turkey + Cranberry Sauce + Raw Spinach + Goat Cheese• Turkey + Pesto + Red Peppers• Turkey + Cucumber + Hummus• Turkey + Arugula + Tomato (thin slice) + Mayo• Turkey + Avocado (1/6) + Herbed Butter• Turkey + Onion + Bell Peppers + Mustard Also try one of these DaVita.com turkey sandwich recipes: • Day-after Thanksgiving Turkey Panini • Turkey Pinwheel Sandwiches

Roasted Turkey Breast with Salt-Free Herb Seasoning

Portions: 10 Serving size: 3 ounces

INGREDIENTS1/4 cup1/4 cup

1 tbsp

3 lb

onionbutter salt-free herb seasoning blendfresh turkey breast half, bone-in, with skin

Recipe submitted by DaVita dietitian Sara from California.

1. Preheat the oven to 350º F. 2. Finely mince the onion. Melt the butter, and then add the onion and

herb seasoning blend. Divide the mixture in half. 3. In a large roasting pan or skillet, place the turkey breast skin side down.

Coat with 1 tablespoon of the seasoning mixture. 4. Turn the breast over and loosen the skin with your fingers. Spread 3

tablespoons of the seasoning mixture between the flesh and skin. Use toothpicks to attach the edges of the skin to the breast meat.

5. Place the roasting pan in the oven and roast for 1 hour. 6. Remove the pan from the oven and spread the remaining seasoning

mixture over turkey skin. 7. Return the pan to the oven and cook for 15 to 20 minutes or until meat

thermometer reads 160º F. 8. Remove the pan from the oven and let turkey breast rest for 10 to 15

minutes before slicing.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 203, Protein: 25 g, Carbohydrates: 1 g, Fat: 11 g, Cholesterol: 76 mg, Sodium: 88 mg, Potassium: 265 mg, Phosphorus: 184 mg, Calcium: 20 mg, Fiber: 0 g Food choices: 3 meat Carbohydrate choices: 0


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SANDWICHES

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Grilled Salmon Sandwiches with Chipotle Mayonnaise

Portions: 4 Serving size: 1 open-faced sandwich

INGREDIENTS2 tbsp1 tbsp

1/2 tsp

4 4

1/4 cup1 cup

1/2 cup

extra-virgin olive oillime juicesalt-free lemon-pepper seasoningsalmon fillets (4 oz each) slices sourdough breadchipotle mayonnaisearuguladiced, roasted red peppers

Recipe submitted by DaVita dietitian Joseph from Maryland.

1. Preheat a grill to medium-high heat. Rub the salmon fillets with 1 tablespoon of the olive oil. Place salmon fillets on the grill and cover. Cook until the flesh flakes easily, 10 to 15 minutes.

2. Remove salmon from the grill and allow to rest on a surface covered with foil for 5 to 10 minutes. Remove the skin.

3. In a small bowl, combine the remaining olive oil, lime juice and lemon-pepper seasoning.

4. While salmon is resting, brush the sourdough bread with the olive oil mixture and place on the grill grates; grill 1 to 2 minutes on each side, or until toasted.

5. To assemble the open-faced sandwich, start with sourdough bread and spread an even amount of chipotle mayo over the bread, then add the arugula, salmon, and top with the roasted red peppers.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 382, Protein: 26 g, Carbohydrates: 20 g, Fat: 22 g, Cholesterol: 68 mg, Sodium: 384 mg, Potassium: 640 mg, Phosphorus: 268 mg, Calcium: 45 mg, Fiber: 1 g Food choices: 4 meat, 1 medium-potassium vegetable, 1 starch Carbohydrate choices: 1


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BURGERS

Cream Cheesy BurgersPortions: 4 Serving size: 1 burger

Recipe submitted by DaVita dietitian Judy from Illinois.

1. Mix ground beef, eggs, basil, onion powder and garlic powder together. 2. Separate meat into eight 2-ounce patties. 3. Take 1-1/2 tablespoons of the cream cheese and place on top of a patty. 4. Take another patty and place it on top to sandwich the cream cheese

between the two patties. Repeat this procedure with the remaining patties.

5. Cook in a frying pan or on a grill to desired doneness. 6. Serve burgers on a bun with lettuce, onion and condiment of choice.

INGREDIENTS1 lb

21 tsp1 tsp1 tsp

6 tbsp444

ground beef large eggs dried basil onion powder garlic powder cream cheesehamburger buns lettuce leavesonion slices

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 427, Protein: 30 g, Carbohydrates: 25 g, Fat: 23 g, Cholesterol: 182 mg, Sodium: 380 mg, Potassium: 482 mg, Phosphorus: 306 mg, Calcium: 128 mg, Fiber: 1.4 g Food choices: 4 meat, 2 starch, 1/2 low-potassium vegetable Carbohydrate choices: 2


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BURGERS


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Sour Cream and Onion Turkey BurgersPortions: 4 Serving size: 1 burger

Recipe submitted by DaVita dietitian Amie from Minnesota.

1. Dice the onion and chives. 2. Combine the onion, turkey, egg, Worcestershire sauce, garlic and

pepper. Mix well and refrigerate for 1 hour.3. Form turkey mixture into 4 patties and refrigerate until ready to cook.4. Grill the turkey patties over medium heat until well-cooked, about 5

to 6 minutes per side. Burgers are done when a meat thermometer registers 165˚ F.

5. Place each burger on the bottom part of the bun; top with 1 tablespoon sour cream and 1/2 tablespoon chives. Place the other half of bun on top and serve. If desired, top with grilled onions for more onion flavor.

INGREDIENTS1/4

2 tbsp1 lb

11 tbsp

1 tsp1/4 tsp4 tbsp

4

medium onionchivesground turkey, 7% fatlarge eggWorcestershire sauceminced garlicblack peppersour creamcracked wheat hamburger buns

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 350, Protein: 29 g, Carbohydrates: 25 g, Fat: 15 g, Cholesterol: 132 mg, Sodium: 327 mg, Potassium: 444 mg, Phosphorus: 324 mg, Calcium: 95 mg, Fiber: 2 g Food choices: 3 meat, 2 starch Carbohydrate choices: 2

THE DELI DILEMMA—WHAT TO CONSIDER

Bread, Buns and Pizza Dough • Bread can be a hidden sodium source. Compare labels to select lower-sodium choices. • Select thin-sliced bread, buns and pizza crust to help save on sodium and carbs. • Some breads also contain phosphate additives—try to avoid these and anything that contains “phos.”• Check the fiber content and choose whole-grain based breads and buns for a fiber boost. • It's easy to make homemade pizza dough that is low in sodium. Try our recipe on page 15 and check out Easy Pizza Dough on DaVita.com.

Deli Meats • Deli meats are highly processed and contain high levels of sodium.• When choosing deli meats, limit portion to 1-2 ounces and select lowest sodium bread and condiments.• Reduced-sodium deli meats are likely to contain additives that boost their potassium and phosphorus content as well. • Always read labels before buying any deli meats.


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Salmon Burgers with ColeslawPortions: 5 Serving size: 1 burger with 1 cup coleslaw

Recipe submitted by DaVita dietitian Jackie from Virginia.

1. Mix together Greek yogurt, vinegar, onion powder and Mrs. Dash seasoning. Add coleslaw mix and stir until yogurt has coated the coleslaw mix. Refrigerate until burgers are ready to eat.

2. Empty salmon pouches into a large bowl and break apart with a fork. Add egg, egg white, panko, dried dill and pepper. Mix well.

3. Heat a large skillet over medium heat; spray with cooking spray. Cook salmon burgers for 4 to 5 minutes per side, until golden brown.

4. Serve each salmon burger on top of 1 cup of coleslaw.

INGREDIENTS1 cup

3 tbsp1/8 tsp1/2 tsp

5 cups12 oz

11

1/2 cup1/4 tsp1/8 tsp

plain low-fat Greek yogurtwhite vinegaronion powderMrs. Dash® Garlic & Herb seasoning blendcoleslaw mixskinless boneless salmon (3 pouches, 5 ounces each)large eggegg whiteplain panko breadcrumbsdried dillblack pepper

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 198, Protein: 23 g, Carbohydrates: 14 g, Fat: 4 g, Cholesterol: 72 mg, Sodium: 347 mg, Potassium: 505 mg, Phosphorus: 354 mg, Calcium: 90 mg, Fiber: 1.8 g Food choices: 3 meat, 1/2 starch, 2 low-potassium vegetable Carbohydrate choices: 1

BURGERS


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PIZZA

INGREDIENTS2 cups

1

1 tbsp5 cups

1/2 tsp2 tbsp

warm waterpacket active dry yeast (1/4 ounce)plus 1 pinch of sugarall-purpose floursaltolive oil

Pizza DoughPortions: 5 pizza dough rounds Serving size: 1/5 of dough for 1 pizza


1. In a small bowl, combine the water, yeast and a pinch of sugar; stir gently. Let mixture sit for a few minutes to activate (it will bubble).

2. In a mixing bowl, combine the flour, remaining 1 tablespoon sugar, salt and 2 tablespoons olive oil; stir well. Add the yeast mixture to the flour mixture; stir well.

3. Use a mixer with a dough attachment or knead the dough on a floured surface until smooth and easily stretched. Oil the bottom and sides of a bowl and lay the dough inside. Loosely cover the bowl with a dish towel or paper towel.

4. Place the covered bowl on the stovetop and let the dough rise for 1-1/2 to 2 hours. The dough should double in size. Punch down and divide into 5 equal parts.

5. Roll out each ball of pizza dough into a 10-inch circle or rectangular shape to prepare for the pizza toppings. If you are making fewer than 5 pizzas, place the extra dough in a freezer bag and freeze for up to 3 months or refrigerate up to 3 days.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 130, Protein: 3 g, Carbohydrates: 25 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 60 mg, Potassium: 37 mg, Phosphorus: 36 mg, Calcium: 6 mg, Fiber: 0.9 g Food choices: 1-1/2 starch Carbohydrate choices: 1-1/2

Helpful hint

If you are freezing your dough, let the dough rise before freezing, divide into dough balls for each crust, then thaw overnight in the refrigerator before using.


16



Grilled Chicken Pesto PizzaPortions: 3 Serving size: 1/3 pizza


1. Dice the bell peppers, onion and chives. Chop or shred the chicken.2. In a medium saucepan, heat the tablespoon of olive oil, then add the

diced peppers and onion and sauté them. Add the tomato pesto and set aside for later.

3. Roll or stretch the pizza dough to a 10- to 12-inch circle. Set on a floured, rimless pizza sheet (unless you are using an oiled pizza pan for your grill). Let sit for about 5 minutes.

4. Oil the grill surface and preheat the grill to hot heat.5. Put pizza dough on the grill (without toppings), and grill for about 2

minutes. Check bottom for browning; bubbles will form on top. When light brown marks are visible on the bottom of the pizza dough, take the dough off the grill and place pizza dough with grill marks up.

6. Top the pizza dough with the bell pepper, onion and pesto mixture. Then top with the chicken, followed by the Romano and mozzarella cheese.

7. Place the pizza back on the well-oiled grill or grill pan. Grill for another 2 to 3 minutes, until cheese is melted and the bottom of pizza is browned.

8. Remove the pizza from the grill and garnish with chopped chives. Cut into three slices and serve.

INGREDIENTS1

1/2 cup1/2 cup1/4 cup

1 tbsp3/4 cup

2 tbsp1 tbsp

1/3 cup1/4 cup

Pizza Dough (see DaVita.com recipe on page 15)orange bell pepperyellow bell pepperpurple onionchives cooked chickensun-dried tomato pestoolive oilgrated Romano cheesemozzarella cheeseOlive oil for the grill

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 340, Protein: 21 g, Carbohydrates: 39 g, Fat: 18 g, Cholesterol: 46 mg, Sodium: 458 mg, Potassium: 375 mg, Phosphorus: 293 mg, Calcium: 204 mg, Fiber: 2.8 g Food choices: 2 meat, 2 starch, 1 medium-potassium vegetable, 1 fat Carbohydrate choices: 2-1/2

PIZZA


17



CONDIMENT CONTROL

The sauces and condiments that come with your favorite dishes tend to be high in sodium, so be sure to talk to your doctor and dietitian about your recommended sodium intake and always read nutrition labels.

Pick your favorite ingredients from this kidney-friendly menu to build your perfect sandwich.

Note: Sodium per 1 tablespoon. Average values provided. Sodium varies widely between brands. Always compare brands to select the one lowest in sodium.

Barbecue sauce: 180 mgCheese sauce: 240 mgFrench onion dip: 115 mgKetchup: 190 mgMayonnaise: 90 mgMustard, yellow: 165 mgMustard, Dijon: 360 mgPickle relish: 120 mgRanch dip: 120 mgSalsa: 85 mgSoy sauce: 920 mgSoy sauce, reduced-sodium: 575 mgSteak sauce: 280 mgTeriyaki sauce: 610 mgWorcestershire sauce: 180 mgWorcestershire sauce, low-sodium: 60 mg

Start with: • Crusty roll• Light rye • Pita bread• Wheat bread• White bread • Wrap Add some protein:• Chicken• Egg salad• Roast beef• Turkey• Cheese (1 ounce recommended)

Add some veggies:• Arugula• Cucumber slices• Green pepper ring• Onion slices• Roasted red peppers• Lettuce leaves Spice it up:• Fresh hot peppers• Herbed butter or mayonnaise• Hot sauce• Mustard• Sodium-free and low-potassium spice blends

CREATING A KIDNEY-FRIENDLY SANDWICH

ORDERING PIZZA? READ THESE 8 TIPS

1. Build your own pizza and select toppings that are a part of your kidney diet.2. Order thin-crust pizza dough—it’s lower in sodium and carbs compared to regular or thick-crust pizza.3. Order chicken or ground beef for protein instead of pepperoni, Canadian bacon or sausage; or order

all veggies.4. Go to your pizza shop’s website and read the nutrition section to pick a pizza that’s lower in sodium

and potassium.5. Go to places that serve all-natural cheese, rather than processed cheese. 6. Request less cheese, order feta cheese or a cheese-less pizza to save on phosphorus.7. Order white sauce or pesto on your pizza instead of red sauce to save on potassium.8. Add fresh, low-sodium and low-potassium toppings such as: basil, bell pepper, broccoli, garlic,

fresh jalapeño pepper, mushrooms, onion and pineapple.


18



Homemade PizzaPortions: 6 Serving size: 1 slice (1/6 pizza)

Recipe submitted by DaVita dietitian Victoria from Illinois.

1. Preheat the oven to 425° F.2. Dissolve the yeast in 1 cup warm water. Stir in 1 tablespoon of the

olive oil, then the sugar and flour to make dough. Place in a greased bowl, cover and set aside.

3. Combine the tomato paste, 1/2 cup water, garlic powder, Italian seasoning and remaining oil in a small saucepan and simmer for 5 minutes.

4. Chop the onion and bell pepper.5. Brown the meat with black pepper and crushed red pepper in a

skillet. Drain off fat. Add the onion and green pepper. 6. Spray a pizza pan or a 17” x 14” baking sheet with nonstick cooking

spray. Press the dough onto the pan or sheet. Spread sauce, meat mixture and cheese over dough. Bake for 20 minutes or until dough and cheese are golden brown.

7. Cut into 6 slices and serve.

INGREDIENTS1-1/4 tsp

1-1/2 cups2 tbsp1 tbsp2 cups

3 oz1/4 tsp2 tbsp

1/4 cup1/4 cup

1/2 lb1/4 tsp1/4 tsp

6 oz

dry yeast warm water olive oil sugar all-purpose flour low-sodium tomato paste garlic powder Italian seasoningoniongreen bell pepperground beef black pepper crushed red peppershredded mozzarella cheese

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 402, Protein: 22 g, Carbohydrates: 38 g, Fat: 18 g, Cholesterol: 50 mg, Sodium: 150 mg, Potassium: 352 mg, Phosphorus: 230 mg, Calcium: 236 mg, Fiber: 2.8 g Food choices: 2 meat, 2 starch, 1 low-potassium vegetable, 1 fat Carbohydrate choices: 2-1/2

PIZZA


19



Pita PizzaPortions: 2 Serving size: 1 pita pizza

Recipe submitted by DaVita dietitian Sara from California.

1. Preheat the oven to 400° F.2. Mince the garlic; chop the onion and bell pepper.3. Combine the ground meat, pepper flakes, fennel seeds, garlic, onion

and bell pepper in a nonstick frying pan. Sauté until cooked. 4. Spray a baking sheet with cooking spray and place the pitas on it.

Sprinkle with cooked meat and vegetable mixture. 5. Spread 1 tablespoon tomato sauce on top of meat and vegetables.

Sprinkle half the cheese over the top of each pita pizza. 6. Bake for 5 to 8 minutes until cheese is bubbly.

INGREDIENTS2

1/4 cup1/4 cup

2 oz1/4 tsp1/2 tsp

2

2 tbsp1/3 cup

garlic clovesonionbell pepperlean ground pork red pepper flakes fennel seedspieces pita bread, 6-inch sizechunky tomato saucemozzarella cheese

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 284, Protein: 16 g, Carbohydrates: 34 g, Fat: 10 g, Cholesterol: 138 mg, Sodium: 380 mg, Potassium: 303 mg, Phosphorus: 189 mg, Calcium: 117 mg, Fiber: 1 g Food choices: 1 meat, 2 starch, 1 low-potassium vegetable, 1 fat Carbohydrate choices: 2

PIZZA

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Do you know what to eat when you have chronic kidney disease (CKD)? We've created this guide to help you with your kidney diet. Keep in mind that recommendations vary depending on your CKD stage, type of dialysis treatment, body size, nutritional status and blood test results.

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TIPS FOR KNOWING WHAT TO EAT FOR CHRONIC KIDNEY DISEASE STAGES

Quick Reference Guide

TODAY'S KIDNEY DIET

Note: These are general guidelines. Talk to your dietitian or physician to create a plan based on your needs.


Foods Stages 1-2 CKD Stages 3-4 CKD Stage 5 End Stage Renal Disease (ESRD)In-center Hemodialysis, Home Hemodialysis (HHD) and Peritoneal Dialysis (PD)

Non- and low-fat dairy Include Limit to 1/2 cup per day or amount decided with your dietitian

All types of dialysis: Limit to 1/2 cup per day or amount decided with your dietitian

Poultry, seafood, lean red meats, eggs, egg whites or meatless protein sources Include; avoid excess Include; avoid excess All types of dialysis: Increase

Grains, pasta and rice (whole and other grains) Include Include All types of dialysis: Include; make lower phosphorus whole-grain choices; be aware some whole grains are high in potassium

Fruits and vegetables Include Include; change types and amount if potassium from blood test is high

In-center Hemodialysis: Include; select lower potassium choices and limit portions. HHD and PD: Include; change types and amount if potassium from blood test results is high or low

Legumes (beans, lentils, peas) Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Serving size and how often depends on blood test results

Seeds and nuts Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Very limited; avoid if potassium and phosphorus are high; serving size and how often depends on blood test results

Healthy fats (vegetable, canola, flax and olive oil; omega-3 fatty acids) Include Include All types of dialysis: Include

Unhealthy fats (saturated fat, trans fats) Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Herbs and spices Include Include All types of dialysis: Include

Salt, soy sauce, salty seasonings Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Sweets/sugary foods and drinks Limit Limit All types of dialysis: Limit

Phosphate additives Avoid Avoid All types of dialysis: Avoid

Today's Kidney Diet: Quick Reference GuideGuidelines for what to eat for chronic kidney disease (CKD) stages.

Find 1,000+ kidney-friendly recipes at DaVita.com/GetRecipes.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

https://www.davita.com/recipes/?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Recipe

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Sandwiches, Burgers & Pizza - DaVita Inc