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The National Kidney Foundation’s Kidney Disease Outcomes Quality Initiative (KDOQI) recommends a low protein diet of 0.55-0.6 g/kg/day but specific levels of protein intake varies for each individual and should be altered with the advice of a dietician and/or physician. [22] [23]
Meal-Prep Tip: Reserve two servings Lemon Chicken Orzo Soup with Kale to have for lunch on Days 6 and 7. Daily Totals: 1,781 calories, 87g fat, 125g protein, 139g carbohydrate, 43g fiber, 2,183mg ...
How to Meal-Prep Your Week of Meals: Prep Chili-Lime Chicken Bowl for lunch for Days 3 through 6. Make Lemon-Blueberry Frozen Yogurt Bites and Crunchy Chickpeas for snacks throughout the week.
Breakfast ( 423 Calories) 1 serving Baked Eggs in Tomato Sauce with Kale. 1 slice whole-wheat toast. A.M. Snack ( 42 Calories) 1/2 cup blueberries. Lunch ( 401 Calories) 1 serving Hearty Chickpea ...
Meal-Prep Tip: Reserve 4 servings Moroccan-Inspired Chicken & Sweet Potato Soup to have for lunch on days 2 through 5. Daily Totals: 1,793 calories, 93g fat, 19g saturated fat, 95g protein, 160g ...
How to Meal-Prep Your Week of Meals: Prepare Chicken & Kale Soup to have for lunch on days 2 through 5.. Day 1 Breakfast (585 calories) 1 serving Pesto Breakfast Sandwich. A.M. Snack (180 calories ...
How to Meal-Prep Your Week of Meals Prep Chia Chocolate Strawberry Breakfast Pudding for breakfast for Days 2 through 5 Make Chickpea Tuna Salad for lunch for Days 2 through 6
Breakfast (338 Calories) 1 serving Spinach and Mushroom Quiche. 1 medium orange. A.M Snack ( 137 Calories) 1 medium banana. 1 Tbsp. natural peanut butter. Lunch (606 Calories) 1 serving Chicken ...
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