Grill, Chill, and Stay Kidney-Healthy This 4th of July

The 4th of July is a time for food, fun, and fireworks. But it can be tough to find recipes that are festive and kidney-friendly. Don’t worry! From grilled veggies to sweet frozen treats, we’ve got you covered! Enjoy five dishes that are great for backyard BBQs, potlucks, or family dinners—no need to miss out on the fun.

• Fresh Pineapple with Strawberry Lemon Thyme Sorbet
• Eggplant Dip
• Grilled Portobello Mushroom Burgers
• Grilled Veggie Kabobs
• Creamy Lemon Popsicles

This icy mocktail combines strawberry, pineapple, and lemon with fresh thyme syrup for a burst of flavor. The herbs add a grown-up twist, making it a great alcohol-free option that still feels special.

Ingredients:

• 2 cups strawberries
• ⅛ cup orange juice
• 1 cup water
• ⅛ cup fresh lemon juice
• 30 oz pineapple (fresh or canned)
• 8 oz fresh thyme
• 1 cup sugar

Lemon Thyme Simple Syrup Directions:

1. Mix water and sugar in a saucepan and bring to a boil.
2. Turn the heat down to a simmer for 10 minutes.
3. Remove from heat and steep thyme sprigs in the syrup as it cools.
4. Strain the sprigs and refrigerate for up to 4 weeks.

Sorbet Directions:

1. Add strawberries and ½ cup lemon-thyme syrup to a food processor and blend until smooth.
2. Add the remaining syrup, orange, and lemon juice, blend, and pour into ice cube trays.
3. Freeze until solid, then blend again to achieve a creamy texture.
4. Pour into cups to enjoy immediately or keep frozen for later. Just blend and serve when ready.

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This smoky, creamy eggplant dip is the perfect low-sodium, kidney-friendly appetizer for your 4th of July BBQ. Serve with raw veggies or low-sodium crackers!

Ingredients:

• 2 pounds eggplant (2 large or 3 medium)
• 2 garlic cloves
• 2 teaspoons olive oil
• 1 ½ teaspoons lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon salt

Directions:

1. Preheat the oven to 400°F. Rinse and prick eggplants.
2. Bake on a tray for 45-60 minutes. Turn the eggplants halfway through the cooking time.
3. Add unpeeled garlic cloves wrapped in foil to the tray during the last 20 minutes.
4. Cool for 15 minutes, then peel the skin off the eggplants and garlic.
5. Blend eggplant flesh, garlic, olive oil, lemon juice, and spices until smooth.
6. Serve warm or cold with veggies or low-sodium crackers.

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Fire up the grill for tasty burgers made of grilled portobello mushrooms instead of meat. Serve on a whole wheat bun with lettuce, tomato, onion, and mustard. It’s a fun, kidney-friendly meal that’s perfect for a summer BBQ.

Ingredients:

• ¼ cup olive oil
• 1 tbsp low-sodium soy sauce (or coconut aminos)
• 2 tbsp apple cider vinegar
• 1 tsp brown sugar
• ½ tsp ground oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 4 large portobello mushroom caps
• 3 ¾ oz Swiss cheese
• 4 whole wheat buns
• 4 slices of tomato
• 4 romaine lettuce leaves
• 4 thin slices of red onion
• 4 tsp yellow mustard

Directions:

1. Whisk olive oil, soy sauce, vinegar, and spices in a baking dish.
2. Brush mushrooms with the oil mixture and grill over medium heat for 5 minutes on each side.
3. Top with Swiss cheese 1-2 minutes before finishing.
4. Serve on whole wheat buns with a tomato slice, lettuce leaf, onion slice, a tablespoon of mayo, and a teaspoon of mustard.

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These grilled veggie kabobs are a simple, healthy, and kidney-friendly side dish that pairs perfectly with your 4th of July BBQ spread.

Ingredients:

• 2 zucchini (sliced ¼ inch thick)
• 2 colored bell peppers (cut into ½ inch pieces)
• 8 oz white mushrooms
• 1 red onion (cut into ½ inch pieces)
• 2 tbsp olive oil
• dried oregano and basil
• ⅛ tsp salt
• black pepper to taste

Directions:

1. Prepare the vegetables and skewer them onto 8 skewers.
2. Brush with olive oil and sprinkle with oregano, basil, salt, and pepper.
3. Grill on high heat for 8-10 minutes, turning halfway through for even cooking.

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Wrap up your Independence Day with a frozen dessert that’s creamy, refreshing, and kidney-friendly. 

Ingredients:

• 6 oz water
• 3 Medjool dates (pitted)
• 3 oz low-fat cream cheese
• ⅓ cup fresh lemon juice
• ½ tsp vanilla extract

Directions:

1. Warm water and soak dates for 15 minutes.
2. Squeeze lemons for ⅓ cup juice. Remove seeds
3. Combine all ingredients in a blender.
4. Blend until smooth and pour into popsicle molds.
5. Freeze for at least 4 hours, then enjoy immediately.

Get nutritional information and substitutions. 

View our kidney superfoods or get more kidney-friendly recipes.

*These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.