March is the month we celebrate both National Kidney Month and National Nutrition Month®. It is a great pairing because so much of nutrition therapy for chronic kidney disease goes to stopping or slowing the progression of kidney disease. This year, National Nutrition Month® focuses on celebrating a world of flavor. This theme reminds us that healthy foods include the individual flavors of our cultural favorites and that eating healthy does not mean bland and boring.
The foods we eat are so important to keep our kidneys healthy and to treat kidney disease. As kidney disease progresses the diet changes in response to changes in your laboratory values. In stages 1 and 2 the focus is on managing other health conditions, like high blood pressure and diabetes, that can affect the kidneys. Stages 3 and 4 focus on reducing protein and salt in the diet. Stage 5 brings focus to phosphorus, potassium, and fluid. The kidney diet is never the same for each person and is customized based on your unique health needs. It is important to work with your health care team and a registered dietitian nutritionist to help you best manage your health condition.
Did you know that:
1 in 3 Americans are at-risk for kidney disease
37 million people have chronic kidney disease
660,000 people live with kidney failure
100,000 people are waiting for a kidney transplant
Take this quiz to find out if you are one of the 33% living with chronic kidney disease https://www.kidney.org/phi/form?version=awareness
Get to know more about your kidneys here https://www.kidney.org/sites/default/files/NKM_Infographic_Flyer4-page-001_0.jpg
Celebrate a world of flavor!
Tex-Mex Tofu Scramble
Makes: 4 servings
Per serving: Calories 215, Protein 12 g, Sodium 247 mg, Potassium 262 mg, Phosphorus 71 mg
8 oz of firm or extra firm tofu
1 tsp chili powder
1 tsp cumin
1 tsp black pepper
3/4 tsp turmeric
1/4 tsp garlic powder
2 TBSP olive oil
1/2 yellow or red onion, chopped
1 bell pepper, chopped
1/2 can black beans, drained and rinsed
Drain tofu. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
While tofu is draining, measure spices and mix in a small bowl. Set aside.
Warm a large skillet over medium heat and prep onion and bell pepper. Once the skillet is hot, add olive oil, onion, and red pepper. Stir occasionally and cook until softened about 5 minutes.
While the vegetables cook, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add the spices and black beans. Stir everything together immediately and cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately with the toast and fruit. Stays fresh 2-3 days in the refrigerator or freezer for up to 1 month and reheat on the stovetop or in the microwave.