We can all find it difficult to come up with new sandwich fillers and this can be more of a challenge when you trying to stick to your kidney friendly diet. Here are a couple of suggestions which will use up Sunday lunch leftovers and hopefully brighten up Mondays lunch box for the whole family.
Each recipe will tell you how many protein exchanges, as well as how many portions of fruit, vegetable, it provides per serving. All coding is based on one serving and not the full recipe. Check your diet sheet to see what your allowances are.
All the recipes are kidney friendly and do not include ingredients that are high in potassium, phosphate or salt. If they are low in fat they have been marked low fat. The coding system, which is based on the Irish Nutrition & Dietetic Institute (INDI) renal diet sheet, was developed for the Truly Tasty Cook book by Valerie Twomey.
Beef & Radish Salad Sandwich
2oz sour cream
4 medium red radishes, trimmed and thinly sliced
¼ teaspoon of white wine vinegar
½ teaspoon of pepper
3 dashes of Tabasco sauce
8 slices of white bread
Mixed salad leaves
8 oz of leftover roast beef
Chicken and marinated courgette sandwich
150 g courgette
¼ red onion, thinly sliced
1 tablespoon thinly sliced lemon zest
2 tablespoon fresh lemon juice
2 tablespoon olive oil
15 oz of roast chicken or chicken breasts
Handful of fresh parsley
5 crusty white rolls
Per portion this dish provides: 315 kcal, 1 portion of vegetables and 3 protein exchanges.
Blackberry and apple flapjacks
80g demerera sugar
2 tbsp golden syrup
125g rolled oats
125g jumbo oats
250g bramley apple, peeled and grated
250g blackberries, washed
Oonagh Deeney. Senior Renal Dietitian, Beaumont Hospital