Celebrity Chef Unveils New Recipes for Smoky
Salmon Dip, Tilapia Tapas and Chilled Noodle Salad for those on
Restricted Dialysis Diets
Summer is here again, and for millions of Americans that means
it’s time for picnics, potluck dinners and cooking outside on the
grill.
Yet many traditional barbecue dishes are off limits for the more
than 450,000 Americans with kidney failure who depend on dialysis –
a life-sustaining process that cleans waste products from the blood
and removes extra fluids. Because the dialysis diet has strict
limitations on salt, potassium and phosphorus, patients are advised
to avoid processed sausages, baked beans, potato salad, ice cream,
watermelon, many sodas, flavored drinks and other summer
favorites.
To help dialysis patients enjoy the season while staying within
their dietary guidelines, Fresenius Medical Care North America
(FMCNA), the nation’s leading network of dialysis facilities, has
teamed up with celebrity Chef Aaron McCargo, Jr., star of Food
Network’s “Big Daddy’s House,” to create several new
kidney-friendly recipes that are perfect for summertime cookout
appetizers or side-dishes. Developed in collaboration with FMCNA
dietitians, these three new dishes not only taste great, they are
also great sources of protein and vegetables that can round out a
meal with fresh lean meats.
Chef McCargo’s first new recipe, “Chilled Veggie and Shrimp
Noodle Salad,” is a delicious Asian-inspired combination of shrimp,
scallions, broccoli, carrots and shitake mushrooms served cold over
chilled linguini noodles. Next is “Adobo Marinated Tilapia Tapas,”
which combines pieces of baked tilapia fillet marinated in tangy
Spanish adobo sauce and fresh cabbage slaw served in bite-size
crispy wonton cups. “They’re an explosion of flavor in your mouth,”
says McCargo, “and the great thing is, you can serve them cold or
hot.”
A third new recipe, “Smoky Salmon Dip,” is a flavor-packed crowd
pleaser that can also be served on a bed of salad greens.
“These new dishes are ideal for get-togethers,” says Robin
Russell, lead dietitian for FMCNA’s North Texas region, who often
collaborates on recipes with Chef McCargo. “Getting out and about
and being social is important for dialysis patients’ quality of
life, and Chef McCargo’s recipes are fun, full of flavor, and
people just don’t expect that with such a restricted diet.”
Summer Food Tips for Dialysis
Patients
1. Read fish and shrimp ingredient labels carefully to avoid
additives with “phos” in the name, such as phosphate, polyphosphate
or phosphoric acid, which can lead to weaker bones and hardening of
the arteries.
2. Leave the husks on to cook fresh corn-on-the-cob directly on
a hot grill. Turn occasionally for 15-20 minutes. Cool for five
minutes, then protect hands with a towel while removing the charred
husks and silk.
3. For easy prep and rich flavor, try grilling other
low-potassium vegetables whole. Red bell peppers, pearl onions,
mushrooms, small summer squashes and cabbage wedges can go straight
to the grill.
4. For best results, brush the grill to remove food debris and
oil lightly before cooking to prevent sticking. If not marinating,
pat dry fish, chicken and other proteins and spray lightly with
non-stick cooking spray.
5. Serve foods buffet-style or on separate plates to reduce
temptations at the table to over-consume – especially foods
containing sodium, phosphorus or potassium.
For a complete list of Chef McCargo’s dialysis-friendly recipes,
as well as fitness tips, videos and other information about staying
active and maintaining a healthy diet on dialysis, visit FMCNA’s
Healthy Lifestyles website. To find a dialysis facility near you,
call toll free at 1-888-325-5175.
About Fresenius Medical Care North America
Through its leading network of more than 2,150 dialysis
facilities in North America and vascular access centers,
laboratory, pharmacy and affiliated hospitals and nephrology
practices, Fresenius Medical Care provides renal services to
hundreds of thousands of people throughout the United States,
Mexico and Canada. It is also the continent’s top producer of
dialysis equipment, dialyzers and related disposable products and a
major supplier of renal pharmaceuticals.
For more information about the company, visit www.fmcna.com; for
information about patient services, visit
www.ultracare-dialysis.com.
About Chef Aaron McCargo, Jr.
Chef Aaron McCargo, Jr. competed on and won season four of “The
Next Food Network Star” in 2008, beating out thousands of culinary
hopefuls for the ultimate dream job – his own Food Network show.
“Big Daddy’s House” premiered in 2008 and continues to be a
success. On “Big Daddy’s House,” Aaron shares his passion for big,
bold flavors and fun, family cooking, bringing a down-to-earth vibe
and warm smile to the kitchen. He recently published his first
cookbook, “Simply Done, Well Done.” Whether cooking for his
children, relatives, friends, or even himself, big food and big fun
reign supreme. FMCNA and Aaron have been working together since
2011 to encourage dialysis patients to get back in the kitchen by
developing dishes with big, bold flavors that they can enjoy, while
still adhering to the restrictions of their dialysis diets.
Media:Full & ByHeather Smith, 1-617-638-0022 /
voicesmithh@fullandby.co
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