Skip to main content

Table 1 Examples of low-protein diet cooking recipes for patients with CKD

From: A practical approach to low protein diets in Sweden– 45 years of clinical use

Pasta gratin with spinach, champignon and bacon (Serves 2)
Ingredients
3 dl uncooked low protein pasta
Water + a pinch of salt or bullion
125 g frozen baby spinach
1 pinch of salt
¼ teaspoon ground nutmeg
100 g bacon (approx. 10 slices)
100 g sliced champignons
Margarine or butter
2 x ½ dl half-and-half or cream
2 x 10 g shredded cheese containing at least 39 % fat
Directions
Turn the oven to 225 °C. Cook the pasta according to direction on the package in water or bullion. Drain thoroughly. Defrost the spinach, press out excess fluid and add salt and nutmeg. Dice the bacon, fry and remove from the pan. Fry the sliced champignons in the fat from the bacon, add margarine or butter if needed. Grease two 1-portion sized ovenproof gratin dishes. Coat the bottoms with the boiled pasta. Divide spinach, champignons and bacon evenly. Pour ½ dl cream over each portion and drizzle the grated cheese on top. Cook in oven for 20 minutes.
Serve with a mixed salad, bread and butter.
Protein content: 1 portion contains 13 grams of protein
Warm apple compote with cinnamon and ice cream (Serves 2)
Ingredients
200 g peeled and seeded apple (approx. 2 apples)
1-2 tablespoons of butter
1 tablespoon honey
1 teaspoon cinnamon
2 x 50 g ice cream containing a least 12 % fat
Directions
Slice the apples. Melt the butter in a saucepan and stir in the honey. Add apple slices and boil them slowly until soft on low heat. Divide evenly in two portions. Serve with ice cream and dust over cinnamon.
Protein content: 1 portion contains 2 grams of protein