Kidney Kitchen magazines
Eat Well Spend Less recipes cater for all tastes: stock the freezer with family favourites such as cottage pie or spaghetti bolognese, enjoy vegetarian options like vegetable crumble and chunky vegetable and pasta soup or make a quick supper of baked eggs with vegetables or pea risotto. Some of the recipes cost as little as 80p per portion to make and explain how to safely store left-overs for another day.
Our free magazine is packed with valuable cost-saving hints and tips, all geared to help you get the most out of a limited budget.
We know that maintaining a healthy weight can be especially challenging when you’re living with CKD and perhaps diabetes too. For our Safe Weight Loss magazine, working with the British Dietetic Association, Renal Nutrition Specialist Group (RNG), Kidney Kitchen chef Lizzie Morey has developed 20 tasty, kidney-friendly, culturally diverse and satisfying main meal recipes.
You'll also find ideas for quick and healthy breakfasts, lunches and snacks.