Notes From the CKD Kitchen: A Variety of Salt-Free Seasonings

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One of the challenges with renal diets is how to make flavorful food while maintaining the low sodium restrictions. I have found three spice companies that have created seasoning mixtures using a mixture of herbs that do not add sodium or potassium chloride in their flavors. The recipe Ginger Roasted Chicken with an Asian Slaw is an example of how you can use three different salt-free seasonings to create a flavorful meal.

I know from personal experience that I feel better, have more energy, and sleep better if I restrict my sodium intake. It is easy to stop using the salt shaker and replace the garlic salt and onion salt with garlic powder and onion powder in the kitchen. It takes a dedicated shopper to find the hidden sodium in foods. I find myself reading more and more labels in the aisles of the grocery store before I put any foods in my grocery cart. I also find myself studying the spice selections looking for salt-free seasonings. Mrs. Dash is great and very popular, but there must be more options for us patients with chronic kidney disease. After doing some culinary research, I was pleased to find a much larger section of salt-free seasonings than I expected. I have listed a few of the seasoning combinations below and a table of three major spice companies along with their contact information for purchasing their products.

ENJOY BEING CREATIVE with these aforementioned salt-free seasonings, and patients with chronic kidney disease can add a variety of flavors back into our meals. The Ginger Roasted Chicken with an Asian Slaw is an example of how you can use three different salt-free seasonings to create a flavorful meal.

Ginger Roasted Chicken with an Asian Slaw

Chicken

1/8 teaspoon Chinese five spice salt free

1/2 teaspoon Thai or oriental salt-free seasoning

1/2 teaspoon lemon pepper salt-free seasoning

3 tablespoons minced fresh ginger

3/4 teaspoon minced garlic

1 tablespoon rice vinegar

1/4 teaspoon sesame oil

3-8 oz. skinless chicken breast, cut in half

Mix Chinese five spice, Thai or oriental seasoning, lemon pepper, minced fresh ginger, and rice vinegar into a paste. Place chicken breasts in an oiled baking dish. Spread the ginger paste over the top of the chicken breasts and bake in a preheated 350°F oven for 45 to 55 minutes or until the chicken is cooked completely without becoming dry. Drizzle sesame oil over top of chicken before serving.

Asian Slaw

4 cups shredded or diced green and red cabbage

1 red delicious apple cored and diced

1 green onion, sliced

Dressing

1/4 teaspoon dry mustard

1 teaspoon oriental or Thai salt-free seasoning

1 teaspoon lemon juice

1 tablespoon rice vinegar

1 teaspoon honey

2 tablespoons vegetable oil

1/2 teaspoon sesame seed oil

1 teaspoon Dijon mustard

Mix all of the dressing ingredients together and microwave for 20 to 30 seconds to warm dressing. Mix cabbage, apples, and green onions in a bowl. Pour warm dressing over the cabbage mixture, toss to coat with dressing, cover, and refrigerate for several hours. To serve chicken, place on top of salad.

Chicken

Analysis

6 servings per recipe, serving size 3/4 cup, calories 204, total fat 6.5 g, saturated fat 0.77 g, monounsaturated fat 3.18 g, polyunsaturated fat 1.9 g, omega-3 fat 4.8 g, cholesterol 65.8 mg, calcium 40.4 mg, sodium 105.6 mg, phosphorus 239.8 mg, potassium 452 mg, total carbohydrates 8.4 g, dietary fiber 1.72 g, sugar 5.3 g, protein 27.2 g.

Vegetarian Substitute

22.5 oz. tofu, extra firm, sliced into 6 slices, and substitute tofu for the chicken breast. Be sure and turn over tofu at least once during the baking process.

Analysis

6 servings per recipe, serving size 3/4 cup, calories 176, total fat 11.3 g, saturated fat 1 g, monounsaturated fat 7.5 g, polyunsaturated fat 2.1 g, omega-3 fat 4.6 g, cholesterol 0.0 mg, calcium 214 mg, sodium 40.4 mg, phosphorus 162 mg, potassium 303.2 mg, total carbohydrates 10.5 g, dietary fiber 2.2 g, sugar 5.9 g, protein 11.6 g.