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Appropriate for CKD, Dialysis, Diabetes
2 corn tortillas, cut into triangles
2 tsps. vegetable oil
1 zucchini, peeled into ribbons/noodles
1 cup arugula, washed
1 lime, juice and zest
2 tablespoons fresh cilantro, chopped
Pinch red chili pepper flakes, optional
Set the oven to 375 degrees Fahrenheit and place the corn tortilla triangles on a baking sheet. Place into the oven and cook the tortilla triangles for 8 to 10 minutes, or until they are crisp.
Meanwhile, heat the vegetable oil in a skillet over medium-high heat. When ready, add the zucchini ribbons, the arugula, and the lime zest and juice. Cook until the vegetables have softened and the liquid has evaporated, about 5 to 8 minutes.
Then, take the tortilla triangles out of the oven and transfer them to a serving platter. Place a tablespoon of the cooked vegetables on top. Sprinkle with cilantro and red chili pepper flakes as desired. Serve and eat.
Calories 62, Fat 2.7 g, Saturated fat 0.3 g, Cholesterol 0.0 mg, Sodium 28.8 mg, Protein 1.6 g, Carbohydrates 9.4 g, Dietary Fiber 1.8 g, Sugars 1.3 g, Potassium 198.7mg, Phosphorus 65.7mg
This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at sodiumgirl.com.