Your kidneys are your body’s natural filtration system. It’s important to keep them healthy so they can perform this vital task. Eating the right foods and snacks can support kidney health. 

The nutritional needs of children with renal insufficiency are complex. The goals of medical nutrition therapy are to:

• Promote normal growth and development
• Maintain optimal nutrition status
• Reduce the risk of malnutrition, uremic toxicity and metabolic abnormalities

Diet recommendations are individualized. Fluid and electrolyte recommendations will vary depending on an individual’s primary diagnosis, urine output, stage of chronic kidney disease (CKD), and serum chemistry values. To help prevent metabolic abnormalities, dietary sodium, potassium and phosphorus may be restricted. 

Here, we provide kidney-friendly recipes created by our Division of Nephrology team as a resource for families.

These recipes are designed to be used by patients who are followed by Children’s Hospital of Philadelphia’s Division of Nephrology. Before using, please refer to our  Recipe Disclaimer. 

Applesauce Pancakes

Makes: 10 to 12 pancakes

Total Time: 20 minutes

Ingredients:

• 1½ cups all-purpose flour
• ¼ cup unsweetened applesauce
• 1 cup soy milk (or nut milk)
• 2 tsps vanilla extract 
• 1 tbsp ground cinnamon 
• Optional on top: Butter & honey

Nutrition Facts for 1 Pancake

• Calories: 88 kcal
• Fat: 0.6 g
• Protein: 2.8 g
• Carbohydrates: 167 g
• Sodium: 13 mg
• Potassium: 58 mg
• Phosphorous: 34 mg

Equipment:

• Food processor 
• 1 nonstick pan or griddle

Steps:

• Combine all ingredients in a food processor. 
• Once mixture is well combined and chopped, grease a pan with nonstick cooking spray (or a small amount of butter).
• Preheat the pan over medium heat until warm.
• Pour the pancake batter into the pan, creating piles throughout the pan. 
• Cook until bubbles begin to form, then flip to cook the other side. 
• Cook until both sides are golden and firm. 
• Remove from the pan and serve warm. Top with butter and honey, if desired. 

Chef Tips/Adjustments:

• These pancakes freeze very well and can be made in advance.
• Note: These pancakes are more dense than regular pancakes because they don’t use baking soda/powder. 
• Any type of milk can be used in this recipe (e.g., soy milk, almond milk). Cows milk should be avoided, as it is highest in potassium and phosphorous. Water can also be used for a lower phosphorous and potassium content. 
• Other dry seasonings can be added for additional flavor (e.g., nutmeg, cloves)
• Honey or granulated sugar can be added for sweetness. Regular sweetened applesauce could also be used.  

Carrot Stars

Makes: 22 to 23 pieces

Total Time: 30-35 minutes

Ingredients:

• 3 cups sliced carrots, cooked
• 2 eggs, raw
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder 

Nutrition Facts for 1 Star

• Calories: 21 kcal
• Fat: 1 g
• Protein: 1 g
• Carbohydrates: 2 g
• Sodium: 13 mg
• Potassium: 73 mg
• Phosphorous: 18 mg

Steps:

• In a food processor or blender, combine all ingredients. 
• Chop until all ingredients are blended and smooth. 
• Grease a star-shaped mold with nonstick cooking spray. 
• Scoop carrot mixture into each star cavity, dividing evenly. 
• Place in a 350° oven for 25 to 30 minutes or until golden brown. 
• Remove from oven and let cool before removing from molds. 
• Serve warm or store in the refrigerator for future use. 

Chef Tips/Adjustments:

• Store in sealed container in the refrigerator. 
• Seasonings can be adjusted as desired. 
• Carrot can be substituted with other pureed vegetables such as broccoli or cauliflower.
• Description automatically generated this recipe can be frozen for future use in a sealed container.  

Energy Bites

Makes: 9 to 10 bites
Total Time: 5-10 minutes

Ingredients:

• 1 cup rolled oats 
• ¼ cup macadamia nuts
• ¼ cup coconut milk (or any milk)
• 1 tbsp coconut flakes 
• ¼ cup peanut butter
• 2 dried dates 

Nutrition Facts for 1 Bite

• Calories: 110 kcal
• Fat: 8 g
• Protein: 3 g
• Carbohydrates: 9 g
• Sodium: 2 mg
• Potassium: 102 mg 
• Phosphorous: 64 mg

Steps:

• In a food processor, combine all ingredients. 
• Chop all together for about 15 to 20 seconds or until a thick mixture is formed. 
• Roll the mixture to form small balls.
• Serve or store in the refrigerator for future use. 

Chef Tips/Adjustments:

• Store energy bites in a sealed storage container in the refrigerator. 
• Peanut butter can be substituted for another type of nut butter, or it can be omitted. 
• Dates are used in this recipe to help hold everything together. They should not be substituted or omitted. 
• Macadamia nuts can be substituted with any other nut. 
• To decrease potassium and phosphorous, omit the peanut butter. This will make each bite 67 mg of potassium and 43 mg of phosphorous.  

Kale Chips

Makes: 2 to 3 cups 

Total Time: 25-30 minutes

Ingredients:

• 3 cups kale leaves, raw
• 1 tbsp olive oil for drizzling
• ½ tsp garlic powder
• ½ tsp onion powder 

Nutrition Facts for 1 Cup

• Calories: 51 kcal
• Fat: 5 g 
• Protein: 0.8 g
• Carbohydrates: 2 g
• Sodium: 7 mg
• Potassium: 89 mg 
• Phosphorous: 18 mg

Steps:

• Preheat oven to 350°. 
• Remove the thick stems from the kale, keeping just the leaves. 
• Put the kale leaves in a bowl, drizzle with olive oil, and add a dash of seasonings to coat. 
• Place on baking sheet and bake for 10 minutes.  
• Remove from the oven and serve warm or at room temperature. 

Chef Tips/Adjustments:

• An air fryer could also be used for this recipe. 
• Store at room temperature in a paper bag to keep texture crispy.  
• Adjust seasonings as desired. 
• Beets, jicama and/or carrots can also be added for a variety of vegetables, though the potassium and phosphorous content will increase.

Crispy Chicken Fingers

Makes: 5 to 6 tenders

Total Time: 25-30 minutes

Ingredients:

• 1 lb chicken tenders, raw
• ½ cup all-purpose flour 
• ½ cup panko breadcrumbs, unseasoned
• ½ cup parmesan cheese
• 2 eggs, raw 
• 1 tsp garlic powder
• 1 tsp onion powder

Nutrition Facts for 1 Chicken Finger

• Calories: 119 kcal
• Fat: 4 g
• Protein: 13 g
• Carbohydrates: 7 g
• Sodium: 12 mg
• Potassium: 130 mg 
• Phosphorous: 177 mg
• ¼ cup vegetable oil for frying

Steps:

• In a medium-sized bowl, add the all-purpose flour. 
• In another medium-sized bowl, crack the eggs and whisk to combine. 
• In another medium-sized bowl, combine the panko breadcrumbs, parmesan cheese and dry seasonings. 
• Pour the vegetable oil in a pan and heat to a medium temperature. 
• Trim any fat or tendons off the raw chicken tenders. 
• Test to make sure that the oil is hot enough by dropping a breadcrumb into it; it should bubble.
• Coat the chicken tenders in the all-purpose flour, then coat with raw egg, then coat with the breadcrumbs on all sides. 
• Gently place the coated chicken tenders into the hot oil. The oil should be bubbling around the chicken. 
• Flip the chicken once the breadcrumbs become golden brown (1-2 minutes). 
• Remove from the hot oil and place on a plate coated with a paper towel to absorb the excess oil. 
• Season with another dash of garlic powder. 
• Serve warm. 

Chef Tips/Adjustments:

• This recipe is low in sodium, but it has higher amounts of phosphorous and potassium due to the high protein content of the chicken. Firm tofu can be used in place of chicken for a lower amount of phosphorous and potassium. 
• Create nuggets by slicing the raw tenderloins into nugget sizes. 
• Store in the refrigerator after tenders sit on fresh paper towels to absorb all excess oil. 
• Reheat tenders in oven or air fryer for best texture. 
• This recipe can also be made in an air fryer. 
• Parmesan cheese can be omitted.

Spinach Risotto 

Makes: 8 servings | Serving size: ½ cup

Source: Recipe adapted from The Kitchen

Ingredients:

• 4 cups vegetable broth, low sodium 
• 1 medium yellow onion 
• 3 ounces Parmigiano Reggiano cheese, finely grated (about ¾ cup) 
• 1 (10 ounce) package frozen chopped spinach 
• 3 tablespoons olive oil, divided 
• 1 ½ cups arborio rice 
• ½ teaspoon black pepper 

Directions

• Place 4 cups broth in a medium saucepan over low heat and keep it at a very low simmer. While it is heating, finely chop 1 yellow onion. Finely grate 3 ounces Parmesan cheese (about 3/4 cup). If not using chopped spinach, break up 1 (10-ounce) package frozen spinach into small pieces. 
• Heat 2 tablespoons of the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups rice and cook, stirring occasionally, until toasted and fragrant, about 3 minutes
• Add the broth 1/2 cup at a time, stirring frequently. Wait until the broth has been almost completely absorbed by the rice before adding the next 1/2 cup. Cook until the rice is al dente and the broth is creamy, 16 to 18 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space. Stir in the spinach and cook over low heat until warmed through, about 1 minute. 
• Remove from the heat. Stir in the Parmesan and remaining 1 tablespoon olive oil. Season with black pepper as needed. Serve immediately. 

Nutritional Facts for one serving (1/2 cup) 

• Sodium: 163 mg   
• Potassium: 156 mg  
• Phosphorus: 35 mg

Southern Meatloaf 

Makes: 8 servings | Serving size: 1/8 meatloaf 

Source: Recipe adapted from Davita and Black Peoples Recipes

Ingredients:

• 20 saltine crackers, unsalted tops, crushed 
• ½ cup beef broth, low sodium 
• 1 medium onion diced 
• ½ green bell pepper diced 
• 1 egg lightly beaten 
• 1 Tablespoon garlic powder 
• 1 teaspoon paprika 
• ½ teaspoon black pepper 
• 1 lb ground beef, 90% lean 

For the glaze: 

• 1/3 cup ketchup 
• ¼ cup brown sugar 

Directions:

• Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil paper and set it aside.
• Place the crackers in a large bowl and use your hands and crush them into small pieces. Pour the beef broth over the crackers. Set aside for about 5 minutes.
• Add the diced onion, bell pepper, egg, garlic powder, paprika, black pepper, and beef to the bowl. Use clean or gloved hands and stir the mixture until thoroughly combined. Be careful not to overmix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf. 
• Place the meat mixture onto the sheet pan and form an oval loaf. 
• Bake meatloaf in preheated oven for about 40 minutes. You’ll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit. 
• When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking. 
• Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve. 

Nutritional Facts for one serving (1/8 meatloaf)

• Sodium: 381 mg 
• Potassium: 318 mg 
• Phosphorus: 152 mg 

Ratatouille 

Makes: 16 servings | Serving size: ½ cup

Source: Davita

Ingredients:

• 2 cups onion 
• 5 cups zucchini squash
• 1 medium eggplant 
• 2 medium carrots 
• 1 green bell pepper 
• 1 yellow bell pepper 
• 1 red bell pepper 
• 4 garlic cloves 
• 2 tablespoons olive oil 
• 1 cup canned tomatoes, low sodium 
• 1 tablespoon fresh basil* 
• 1 tablespoon fresh oregano* 
• 1 tablespoon fresh rosemary* 
• 1 tablespoon fresh thyme* 
• 1 tablespoon fresh sage* 
• 1 teaspoon black pepper 
• 8 tablespoons grated parmigiano reggiano cheese

*If using dried herbs instead of fresh, decrease to 1 teaspoon each instead of 1 tablespoon 

Directions:  

• Dice onion, squash, eggplant, carrots and peppers. Mince garlic cloves. Add canola or olive oil to large skillet, with garlic, herbs, black pepper and carrots. 
• Cook 2 minutes, then add the rest of the vegetables, except tomatoes.
• Sauté well and stir frequently, 10–15 minutes or until vegetables are semi-tender. 
• Add tomatoes and cheese and mix well. 
• Simmer covered for approximately 1/2 hour. 

Nutritional Facts for one serving (1/2 cup)

• Sodium: 28 mg   Potassium: 322 mg   
• Phosphorus: 45 mg   

Sweet Potato Souffle 

Makes: 9 servings | Serving size: 1/9 of souffle 

Source: Recipe adapted from Celebrating Sweets

Ingredients:

• 4 medium-sized sweet potatoes* 
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed 
• 2 large eggs 
• ½ cup half and half 
• 4 tablespoons unsalted butter, melted 
• 1½ teaspoons pure vanilla extract 
• ½ teaspoon salt Topping
• 1 cup light brown sugar, packed 
• ½ cup all-purpose flour 
• ½ teaspoon ground cinnamon 
• ½ cup finely chopped pecans, optional, but highly recommended 
• 4 tablespoons unsalted butter, softened 

Directions:

Sweet potatoes: 

• Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside. 
• Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, boil, and drain. Add fresh water and return to a boil until tender*. Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes. 
• Whisk granulated sugar, brown sugar, salt, eggs, half and half, melted butter, and vanilla. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish. 

Topping:

• Combine brown sugar, flour, cinnamon, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand). 
• Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown. 

*The double boiling technique reduces the potassium to 60%

Nutritional Facts for one serving (1/9 souffle) 

• Sodium: 173 mg   
• Potassium: 189 mg   
• Phosphorus: 71 mg