Recipes for kidney healthy snacks

National Kidney Day is Thursday, March 14th. Eating the right foods and snacks can support kidney health. Elizabeth Coover, Healthy Weight Program nutritionist, and Elisha Pavlick, Division of Nephrology, nutritionist, offer recipes for two delicious kidney treats.

Smart and Sweet Popcorn

What you will need:

12 cups low-fat, low-sodium microwave popcorn or 12 cups popcorn
Butter flavored cooking spray
1½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1½ teaspoon Worcestershire sauce
1/2 teaspoon of brown sugar
1/2 teaspoon of paprika
1 teaspoon cayenne pepper (optional)
Let’s cook!
Preheat the oven to 250 degrees.
Place the popcorn in a large bowl or a large, sealed plastic bag.
Lightly spray the popcorn with cooking spray.
Combine cumin, garlic powder, onion powder, paprika and cayenne pepper in a small bowl.
Sprinkle the spices over the popcorn and mix well.
Mix the Worcestershire sauce and brown sugar in a small bowl until the sugar dissolves. Sprinkle the mixture over the popcorn and mix.
Spread the popcorn evenly on the large baking sheet.
Bake for 10 minutes.

A serving of popcorn is 3 cups and contains 95 mg of sodium, 105 mg of phosphorus and 159 mg of potassium.

Download the Nutrition Facts label for more information.

Very Veggie Dip

What do you need :

1 8-ounce package light cream cheese, softened
1/4 cup fat-free sour cream
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1/4 cup chopped chives
1/4 cup red bell pepper, diced
1 tablespoon Worcestershire sauce
Let’s cook!
Combine cream cheese, sour cream, garlic powder and Parmesan cheese.
Add chives, peppers and Worcestershire sauce. homogenize.
Cover and chill in the fridge.
Serve with carrots, celery or any of your favorite vegetables.

A serving of veggie sauce is 2 tablespoons and contains 260 mg of sodium, 49 mg of phosphorus and 91 mg of potassium.