This plant-based kidney friendly smoothie is a breeze to make and is a refreshing way to start your day!
We used unsweetened plain coconut yogurt in this recipe. If you opt for a sweetened variety, aim for 10 grams or less per serving. We really like the Lavva brand!
Remember to always check the label of plant-based dairy for for sneaky added Phosphorus!
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questionsPrint
Recipe developed and tested by Jessica Prohn, MS, RD, CSR, LDN.
This smoothie recipe is a breeze to make and is a refreshing way to start your day!
We are used unsweetened plain coconut yogurt in this recipe. If you opt for a sweetened variety, try to aim for less than 10 grams per serving and always check the label for for sneaky added Phosphorus!
- 3/4 cup unsweetened plant based yogurt
- 1.5 cup frozen mixed berries
- 1 tsp. maple syrup
- 1/4 cup non-dairy milk or water to thin
1. Add all ingredients into blender. Blend until smooth, adding water or almond milk as needed to achieve desired consistency. Add maple syrup or other sweetener to taste.
Higher Calorie: Use canned coconut milk instead of coconut milk yogurt. Adjust consistency by adding water.
Higher Protein: Add Peanut Butter for a peanut butter and jelly inspired smoothie!
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