
Nick, 17 years old, diagnosed with IGA Nephropathy. Ready to tackle the challenge.
Sorry for the lack of blogs over the past couple of weeks but my oldest son was diagnosed with IGA Nephropathy, a form of Kidney Disease recently. He had always been a healthy kid so this threw our family into a time warp for a couple of weeks.
He is home from the hospital now and on a very heavy dose of a steroid as an anti inflamitory to benefit his Kidneys. The amount and time he is estimated to be on the steroid has me concerned, so I’ve been looking into other ways to improve his health.
That leads me to this blog. In reading many articles and talking with a Registered Dietatian I may be able to help him by reducing both the sodium in his diet to under 2000 milligrams per day and eating more of a vegan or vegeterian diet. Once I heard this I couldn’t help but realize what a great opportunity for me to improve my own diet and nutrition while modeling and learning with my son at the same time.
I’ve been eating a fairly healthy diet for the past several years yet there is more that can be done to improve my health and what is more important now, my child’s health. I don’t kid myself to believe I can remove all animal based protein and dairy from my 17 year old’s life overnight but we’re meal planning, shopping, and cooking together. One meal and day at a time he will learn to manage his Kidney disease while we, as a family, all grow and learn to live healthier more nutritious lives in the process.
I’ll be posting our family favorite nutritious meals on my website weekly, in hopes to inspire all of us to find healthier options. You may choose to eat healthier meals to avoid health concerns that are common with obesity, or maybe it’s other illnesses we encounter (like IGAN with my son), or maybe it’s because you believe the golden rule that we are what we eat. No matter the reason, I hope you enjoy the recipes and that we all are inspired to maintain our weight, our health, and love our families.
Our first family favorite, Quinoa Taco’s : 
4 cups water
2 cups Quinoa, rinsed and drained
3 cups cooked or canned black beans, rinsed and drained
2 garlic cloves, minced or pressed
12 small or 6 large whole wheat tortillas
2 cups low-fat guacamole
3 Tablespoon chopped fresh cilantro
5 cups chopped romaine lettuce
1 cup mango salsa
** Bring the water to a boil in a medium saucepan. Add the quinoa, cover, lower the heat to medium-low, and cook for 20 minutes. Remove and set aside.
Pre-heat shallow pan over medium head and cook the garlic for a couple of minutes. Add the beans and warm for 5 minutes.
If desired, warm the tortillas, one as a time, in a dry skillet over medium heat.
Fill the tortillas with the quinoa, beans, guacamole, and cilantro. Top with the lettuce and salsa and serve.
One Taco is approximately: 358 calories, 7.5 grams of fat, 1.4 g saturated fat, 18.8% calories from fat, 0 mg cholesterol, 13 g protein, 61.1 g carbohydrate, 4.5 g sugar: 10 g fiber, 800 mg sodium (which is higher than I’d like but look at boiling your own beans and lower sodium tortillas to bring that down next time), 133 mg calcium, 6 mg iron, 9 mg vitamen C, 791 mcg beta-carotene, 2 mg vitamen E.
** We used a large burrito tortilla and my 6’3″, 200 lb. seventeen year old boy only ate one if that helps determine portions needed.
Next week I’ll blog about handling food cravings since I know none of us have those, right? Just kidding, we all do and need to learn strategies to manage through them. Until then I hope you have a healthy happy week.