Podcast #34 Released on August 13, 2014
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I have deemed this month as a month to talk about healthy meals at home and using herbs and spices in your cooking – instead of adding salt.
Last week we talked about making healthier meals at home and creating a good grocery list. That way you have healthier foods to start with. We also talked about making a casserole from scratch and how that can be a great fall back meal for you.
And this week we are talking about cleaning out your kitchen or pantry cupboards. What types of foods should you keep and for how long? It’s important to do some good spring or fall cleaning and make sure you aren’t keeping food past it’s prime. I’m also going to talk about making good snacks to take along with you to dialysis or other trips.
So, lets get started. Have you looked at the foods in your cupboard and thought – I wonder when I got that? Or taken out the pudding package and looked at the date only to realize it was a couple of years ago.. That’s NEVER happened to me. Ok, the pudding maybe. Well, I’m going to go over some main foods to look at and how long to keep them.
Now, onto making good snacks to take along with you. Now remember, if you take something that needs to be kept refrigerated, please use a cooler. They make it easy to carry along items. I’m going to go over some quick and easy ways to make nutritious foods to take along.
I am going to the AAKP national meeting – learn more at www.renaldiethq.com/go/
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Also published on Medium.