Celebrate the Holidays with Kidney-Friendly Recipes from Around the World

Start your holiday morning off with a stack of sweet, fruit-filled pancakes the whole family will enjoy.

Serving size: 2 pancakes

Ingredients

• 1 large banana, peeled and sliced
• 1 cup complete pancake mix
• ½ cup water
• Nonstick cooking spray
• 1-½ cups frozen strawberries (unsweetened)
• 2 tablespoons strawberry jam

Directions

For The Pancakes:

1. Place the banana in a medium bowl and mash with a fork.
2. Add pancake mix and water; stir until blended.
3. Spray a large skillet with non-stick cooking spray over medium heat.
4. Pour ¼ cup batter for each pancake into a hot skillet.
5. Cook pancakes for about 2 minutes per side or until cooked through.

For The Topping:

1. Place berries in a small bowl with jam.
2. Microwave on HIGH for 1 minute.
3. Stir, then cook for 1 minute more.
4. Spoon topping over pancakes.

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In Puerto Rico, rice pasteles are a holiday favorite. These smaller, rice-based parcels are filled with chicken or pork, wrapped in plantain leaves, and boiled to perfection. This recipe keeps all the classic flavors while being lower in sodium and kidney-friendly.

Serving size: 2 small pasteles

Ingredients

• 1½ cups medium-grain white rice
• 1 red bell pepper
• 1 lb chicken thighs
• 1 tbsp annatto oil (for cooking chicken)
• ¼ cup low-sodium tomato sauce
• 2 tbsp sofrito
• ½ tsp dried oregano
• ½ tsp garlic powder
• 1 tbsp annatto oil (for rice)
• ¼ tsp salt
• 8 tsp annatto oil (for pastele assembly)
• Plantain leaves, pastel wrapping paper, and string
• 2 garlic cloves

Directions

1. In a bowl, add the uncooked rice and cover with water. Let soak.
2. Preheat the oven to 400°F.
3. Wash the red bell pepper thoroughly. Cut it in half and remove the seeds.
4. Place the two halves of the pepper skin-side up on a baking sheet.
5. Roast for 30 minutes. Let cool.
6. Chop the chicken thighs into small pieces.
7. In a skillet, add the tomato sauce, sofrito, 1 tbsp annatto oil, oregano, garlic, and
8. chopped chicken.
9. Cook over medium heat for 10-12 minutes.
10. Cut the roasted red pepper into 16 thin strips.
11. Drain the rice and return it to the bowl.
12. In a small bowl, mix 1 tbsp annatto oil, salt, and 1 tbsp chicken broth. Add this mixture to the rice and mix well.

To assemble each small pastel: 

1. Place a sheet of pastel wrapping paper on a flat surface,
2. Add a plantain leaf on top. Spread ½ tsp annatto oil, 1/8 cup (or 2 tbsp) rice, 1/8 cup
3. (or 2 tbsp) chicken, and 1 strip of roasted red pepper. Wrap the pastel and tie it securely.
4. Repeat for the remaining 16 small pasteles.
5. Pasteles that won’t be cooked immediately can be frozen at this point.
6. To cook, bring a pot of water to a boil. Add the sliced garlic cloves for flavor without salt.
7. Boil the pasteles for 40 minutes.
8. Open each pastel and enjoy. Add hot sauce if desired.

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This colorful salad combines roasted sweet potatoes, crisp apples, and a hint of ginger for a dish that’s both refreshing and comforting.

Serving size: 1 cup

Ingredients

• 2 sweet potatoes, peeled and diced
• 1 8-oz. can pineapple tidbits, drained
• 1 apple, cored and diced
• ½ cup diced celery
• ½ cup coarsely chopped dry roasted, unsalted cashews
• ¼ cup honey mustard dressing
• 2 teaspoons freshly grated ginger
• 6 cups mixed salad

Directions

1. Roast the sweet potatoes – preheat oven to 425 degrees. Drizzle olive oil over sweet potatoes, stir to coat evenly. Spread sweet potatoes on a baking sheet. Bake for 25 minutes, stirring the sweet potatoes halfway through.
2. Combine roasted sweet potatoes, pineapple, apple, celery and cashews in a large bowl.
3. In a small bowl, combine salad dressing and ginger; pour over sweet potato mixture; toss lightly.
4. Cover and chill for at least 1 hour.
5. Serve over salad greens.

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This fragrant, plant-based main dish pairs hearty lentils and rice with a zesty tabbouleh salad and a drizzle of creamy tahini sauce.

Serving size: 1 cup of mujadara, 1 tablespoon of tahini sauce, 2 tablespoons of tabbouleh

Ingredients

• 3 cups
• 1 cup Dry Green Lentils (rinse with water)
• 1 cup basmati rice (rinse with water several times until water is clear)
• 2 cups vegetable stock low low-sodium
• ¼ cup chopped onions
• 1 teaspoon of cumin seeds
• 2 cloves chopped garlic
• 1 tablespoon olive oil
• ½ teaspoon coriander
• ¼ teaspoon salt
• ¼ cup fine bulgur
• ½ cup of hot water to cook bulgur
• 2 lemons, juiced
• 1tablespoons olive oil
• 1/4 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup or 2 bunches of fresh curly parsley, finely chopped
• ¼ cup fresh mint leaves, finely chopped
• 1 tomato, seeded, finely chopped
• ¼ cup or 2 scallions, white and green parts finely chopped
• ¼ cup tahini
• ¾ cup water for the tahini sauce
• 1 teaspoon pomegranate molasses (optional)

Directions

1. In a pot, add olive oil over medium heat, along with cumin, coriander, chopped onions, and garlic. Cook until the vegetables are softened.
2. Add rice and cook for 1-2 minutes to infuse flavors. Then add lentils and vegetable stock.
3. Bring to a boil. Cover and simmer over low heat for 20 minutes, until the rice and lentils are cooked.
4. While the rice is cooking, cook crispy onions in the air fryer at 375°F for 20 minutes, depending on your air fryer brand. Check constantly so they don’t get burned. Move them every 5 minutes to shake the basket until they are crispy and golden brown.
5. To make Tabbouleh salad, add hot water and bulgur to a pot. Cover and set aside to soften for at least 20 minutes.
6. In a bowl, mix chopped curly parsley, mint, green onions, cooked soft bulgur, olive oil, lemon juice, salt, and pepper.
7. Serve the mujadara rice. Add the caramelized onions on top. Serve with tabbouleh salad and a tablespoon of lemon tahini sauce.

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End your meal on a cozy note with this smooth, lightly spiced dessert. It’s creamy, comforting, and the perfect amount of sweet.

Serving size: 2 tablespoons

Ingredients

• 1 tablespoon pecan butter or cashew butter
• 1 (14 oz) package silken tofu
• ¼ cup monk fruit sugar replacement
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon Celtic salt
• ¼ teaspoon pumpkin pie spice
• 1 medium Gala apple, chopped—reserve some for sliced garnish
• 1 tablespoon chopped pecans, for garnish

Directions

1. In a blender or food processor, combine silken tofu, nut butter, vanilla extract, cinnamon, salt, and pumpkin pie spice (if using). Blend for 1 minute or until completely smooth. You may need to scrape down the side or bottom of the canister to incorporate the cashew butter.
2. Transfer the mixture to a bowl and fold in the apple chunks. Chill for at least 20 minutes.
3. Scoop into bowls and garnish with pecans and apple slices.

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Looking for more kidney-friendly inspiration? Explore our kidney-friendly superfoods or find a new kidney-disease-friendly recipe.