Living with kidney disease means constantly adjusting—not just to treatments like dialysis, but to the everyday choices that affect our health. One of the biggest adjustments? Food.

Today, during dialysis, I had a constructive conversation with my dietitian. We talked about potassium—how it builds up in the body when your kidneys aren’t working properly, and how it can become dangerous if not managed carefully. That led to two big dietary changes we’re making at home: switching from regular milk to oat milk, and rethinking how we make tomato sauces.

🥛 The Milk Swap: Why Oat Milk?

Cow’s milk is a staple in many households, but it’s surprisingly high in potassium. For someone on dialysis, that’s a problem. A single cup of milk can contain over 350 mg of potassium, and that adds up fast.

So we’re making the switch to unsweetened oat milk. It’s lower in potassium, still creamy, and works well in everything from cereal to cooking. Plus, it’s easy to find and doesn’t feel like a compromise. Just a smarter choice for where we are right now.

🍅 Tomato Sauce, Reimagined

Tomatoes are another potassium-heavy ingredient, especially in concentrated forms like tomato purée. But giving up tomato sauce entirely? That’s a tough ask.

Instead, we’re experimenting with creamier, lower-potassium alternatives. Think:

• Roasted red peppers blended into the sauce
• A splash of oat milk for creaminess
• Fresh tomatoes (peeled and deseeded) instead of purée
• Herbs and spices to keep the flavour bold without relying on salt or concentrated tomato

It’s a creative challenge, but one that feels empowering. We’re not just cutting things out—we’re finding new ways to enjoy food while protecting health.

💬 Why Share This?

Because kidney disease can feel isolating. Because food is emotional. And because small changes like these can make a big difference—not just in lab results, but in how we feel day to day.

If you’re navigating dialysis or supporting someone who is, I hope this helps spark ideas or conversations. And if you’ve got tips of your own, I’d love to hear them.

Here’s to nourishing choices and learning as we go.