Kidney-Friendly Recipes to Pack for a Perfect Summer Picnic

Now is the perfect time to bask in the sun and enjoy a meal outside. Whether heading to the park, relaxing in your backyard, or planning a picnic with family and friends, these five kidney-friendly foods will make the experience even better.

• Appetizer: Mushroom Croquettes
• Snack: BBQ Apple Chips
• Main: Crispy Tofu Veggie Sandwich
• Side: Roasted Vegetable Orzo
• Dessert: Pineapple Bar Cookies

These crispy and creamy croquettes are a great way to start your picnic. Air-fried to perfection, they make an excellent starter for any meal or a fun snack on their own.

Ingredients

• 3 tbsp vegetable oil (divided)
• 2 cups raw mushrooms, diced
• 1 garlic clove, minced
• ⅛ tsp salt
• ⅛ tsp black pepper
• ⅓ cup whole wheat flour
• 1 cup unsweetened oat milk without phosphorus additives, warm
• ¼ tsp ground nutmeg
• ½ cup Japanese breadcrumbs (Panko)
• 1 tsp dried parsley

Directions

1. Preheat a medium skillet over medium heat.
2. Add 1 tablespoon of oil, mushrooms, salt, and pepper. Sauté for 5 minutes.
3. Add garlic and cook for an additional minute. Reduce the heat to low.
4. Add the remaining oil and flour. Cook the flour for 1-2 minutes.
5. Add the warm milk and nutmeg, stirring continuously. Cook for 2-4 minutes until thickened.
6. Transfer the mixture to a container with a lid. Let it cool for 20-30 minutes, then cover and place in the freezer for 1 hour.
7. Remove from the freezer and divide the mixture into 6 equal parts.
8. In a small bowl, mix the breadcrumbs with dried parsley.
9. Preheat the air fryer to 350°F.
10. Shape each portion into a cylinder and roll in the breadcrumb mixture.
11. Cook in the air fryer for 10 minutes, flip, and cook for another 10 minutes.
12. Let cool for 4-5 minutes before serving hot.

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Enjoy these smoky, crunchy apple chips are a tasty and healthy alternative to store-bought snacks.

Ingredients

• 1 apple (Granny Smith, Golden Delicious, or Fuji)
• Parchment paper1 tbsp smoked paprika
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt-free onion powder
• 1 tsp salt-free garlic powder
• 1 tsp brown sugar
• 1 tsp freshly cracked black pepper
• ¼ tsp mustard powder

Directions

1. Preheat the oven to 225°F.
2. Core the apple and slice it into 1/8-inch slices using a mandoline or sharp knife.
3. Line two 9x11-inch baking sheets with parchment paper.
4. In a small bowl, mix the spice ingredients.
5. Rub the spice mix on both sides of the apple slices.
6. Arrange the slices in a single layer on the baking sheets.
7. Bake for 1 hour, flip the slices, and bake for another hour.
8. Turn off the oven and let the apples cool inside to crisp up.
9. Store in an airtight container or enjoy immediately.

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A picnic isn’t complete without a good sandwich! Marinated tofu, crunchy cucumbers, juicy tomato, fresh spinach, and creamy hummus come together for a satisfying, mess-free bite.

Ingredients

• ½ cup low-sodium vegetable broth
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp liquid smoke (optional)
• 4 oz extra-firm tofu, drained and sliced into ¼-inch thick slices
• 2 slices of low-sodium whole wheat bread
• 2 tbsp hummus
• ½ small cucumber, sliced
• 1 slice tomato (¼-inch thick)
• ¼ cup fresh spinach

Directions

1. Whisk vegetable broth, garlic powder, onion powder, paprika, and liquid smoke in a small bowl.
2. Marinate tofu slices for at least 30 minutes or overnight.
3. Preheat the oven to 425°F and line a baking sheet with parchment paper.
4. Bake tofu for 10-15 minutes, flip, baste with marinade, and bake for another 10-15 minutes until crispy.
5. Spread hummus on both slices of bread. Layer cucumber, tomato, spinach, and tofu.
6. Top with the second slice of bread and serve.

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This roasted vegetable orzo is a great make-ahead dish that tastes just as good cold as it does warm.

Ingredients

• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 1 ½ tbsp olive oil (divided)
• ½ tsp dried thyme
• 1 tbsp unsalted butter
• 1 cup dried orzo pasta (or brown rice for a gluten-free option)
• 2 cups water
• ¼ tsp salt (optional)
• 1 tbsp balsamic vinegar
• Black pepper to taste
• 1 cup fresh basil, thinly sliced

Directions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Toss chopped vegetables with 1 tbsp olive oil and thyme. Spread on the baking sheet and roast for 10-30 minutes, stirring halfway.
3. Melt butter and toast orzo in a skillet for 3-5 minutes.
4. Add water, boil, reduce heat, and simmer for 7-8 minutes until cooked. Drain excess water.
5. Toss orzo with the remaining ½ tbsp olive oil. Stir in roasted vegetables.
6. Add salt (if using), pepper, and balsamic vinegar. Garnish with basil.
7. Serve warm or cold.

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End your meal with these light, fruity pineapple bar cookies. With a soft, buttery crust and naturally sweet pineapple topping, they’re the perfect treat for a picnic.

Ingredients

Dough:

• 1 cup all-purpose flour, sifted
• ½ cup butter, at room temperature
• ¼ cup powdered sugar

Topping:

• 20 oz crushed pineapple (in 100% juice)
• 10 packets of stevia2 eggs, beaten

Directions

1. Preheat the oven to 350°F.
2. Mix crust ingredients and press into an 8x8-inch pan. Bake for 20 minutes.
3. While baking, mix the topping ingredients.
4. Pour the topping over the baked crust and bake for another 20 minutes.
5. Let cool, then cut into 1x1-inch squares.

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

*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.