The good news is that you can keep your kidneys healthy by managing your diabetes properly and keeping your blood pressure in check. Managing your diabetes includes monitoring your blood glucose and following the eating guidelines outlined by your doctor or nutritionist.
Several foods have been identified as being “kidney-friendly.” This list includes:
You can learn more about why these foods are beneficial by reading Top 15 Healthy Foods for People with Kidney Disease. Also check out my recipes for Garden Fresh Vegetable Soup, Cauliflower Pizza Crust, and Grilled Wahoo (or Cod) with Romesco Sauce which also include many of these foods.
To create a kidney-friendly dish to celebrate World Kidney Day, I incorporated red bell peppers, cabbage, garlic, and onions into an easy-to-make stir-fry. The cabbage is so crunchy and filling, you won’t even miss the rice.
Time-saving tip: Buy pre-chopped bell peppers (or get them at your grocery store’s salad bar), a coleslaw mix of cabbage and carrots, chopped garlic in a jar, and easy-peel deveined shrimp. This will save you some chopping time.
Shrimp and Cabbage Stir-Fry
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon sriracha or other hot sauce
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 2 teaspoons coconut oil divided
- 1/2 pound large shrimp peeled and deveined
- 1/3 head green cabbage thinly sliced
- 1 medium red bell pepper cut into strips
- 2 scallions sliced, white and green parts separated
In a small bowl, combine cornstarch, water, tamari/soy sauce, and sriracha. Add ginger and garlic. Mix well and set aside.
Heat 1 teaspoon coconut oil in wok or large skillet over medium-high heat. Line a plate with paper towels. Add shrimp to wok and cook, stirring constantly, until pink and barely opaque, about 2 minutes. Do not overcook. Remove to prepared plate.
Add remaining 1 teaspoon coconut oil to wok. Add cabbage, red bell pepper, and scallion whites. Stir-fry until cabbage is crisp-tender, about 3 minutes.
Stir cornstarch mixture and then add to wok along with the shrimp. Cook, stirring constantly, until sauce has thickened and shrimp is coated, about 2 minutes.
Remove to two serving plates and garnish with scallion greens.
You can use boneless chicken breast cut into cubes instead of shrimp. Your cooking time will be a little bit longer.
If your shrimp are extra large, cut them in half or thirds to make bite-sized pieces.
Time-saving tip: Buy pre-chopped bell peppers (or get them at your grocery store's salad bar), a coleslaw mix of cabbage and carrots, chopped garlic in a jar, and easy-peel deveined shrimp.