A Personal Kidney Chef’s Weekend Meal Plan

How do you make kidney-friendly meals visually enticing and mouth wateringly delicious? Renal dietitian and home chef Judy Beto takes Lori and her audience on an imaginary culinary journey acting as a weekend personal chef. Judy details her meal preparations throughout the day, from breakfast through dinner, including snacks, and shares her tips for adding excitement and flavor. Listen in to hear an abundance of meal-prep tips, including the secret to the perfect scrambled egg, plus pantry staples to add to your next grocery list.


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Tips and pantry items to stock up on for menu items in this podcast:

Basic Pantry Items:  

    • Eggs
    • Loaf of bread
    • Lemon
    • Parsley
    • Basic oils
    • Salad ingredients
    • Cinnamon
    • Sugar
    • Chinese Five Spice Powder (a spice blend)

Breakfast Poaching Bowls:

Make-ahead freezable ingredients to use in breakfast poaching bowls:

    • Meatballs
    • Whole Chicken with lemon
      or try this dressing for chicken: Equal parts parsley, lemon juice, oil and garlic (optional)
    • Rice

Fresh ingredients to use in breakfast poaching bowls:

    • Cranberry sauce
    • Snap peas
    • Zucchini
    • Red peppers
    • Celery
    • Raw Fennel

Tortilla Wrap Ingredients: 

    • Ground meat
    • Fish
    • Cooked frozen shrimp
    • Green onion

Hosted By Lori Hartwell

Lori Hartwell is the Founder & President of Renal Support Network (RSN) and the host of KidneyTalk®, a radio podcast show. Lori was diagnosed with kidney disease at the age of two. In 1993 she founded RSN to instill “health, happiness and hope” into the lives of those affected by chronic kidney disease. Lori is also the author of the inspirational book Chronically Happy: Joyful Living in Spite of Chronic Illness and is a four-time kidney transplant recipient.

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