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Food and fun for the Super Bowl

Patriots and Seahawks fans alike are gearing up for the big game on Sunday, or, if you are like me, for the half-time show and fun commercials. We all know that eating is a huge part of the day, but don’t forget to pay attention to what you are eating. Here are a few fun ideas for a delicious and healthy Super Bowl XLIX that will give you the energy to cheer to the end and not leave you deflated (see what I did there…deflated, deflategate, HA!).


Crab Guacamole

This twist on a traditional Guacamole takes out some of the fat and the addition of crabmeat gives it a fun and unique flavor. Thank you to for this amazing recipe!

Portions: 6

Serving Size: 1/3 cup


  • 8 oz (from 2 small haas) diced avocados, coarsely mashed
  • 1/4 cup diced red onion
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro
  • 3 tbsp fresh lime juice
  • 1/4 tsp kosher salt (omit this if you are limiting sodium; try subbing cumin or paprika for a kick of flavor)
  • 6 oz canned lump crabmeat, drained


1. Mash the avocado with a fork.

2. Add in the rest of the ingredients, mix well and serve immediately with black bean tortilla chips or your favorite healthy chip. Chips are not included in the nutrition information below.

Nutrients per serving:

Calories 96
Protein 6 g
Carbohydrates 4.5 g
Fat 6 g
Cholesterol 25 mg
Sodium 144 mg
Fiber 2 g

BBQ BeefBeef BBQ

This easy Beef BBQ recipe will fill the house with delicious aroma all day long. Be sure to go conservative on the portion size so you don’t fill up, and make it an open-faced sandwich on a whole-wheat bun to limit carbs.

Portions: 15

Serving size: 1/2 cup meat with sauce


  • 4 pound pot roast (chuck, arm, rump roast)
  • 2 cups water
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/3 cup vinegar
  • 1/2 teaspoon allspice
  • 1/4 cup onion, minced

1. Place roast in Crock-Pot®. Add 2 cups water and slow cook roast on low setting for approximately 10 hours until thoroughly cooked and easy to pull apart.
2. Drain meat reserving 1-cup liquid.
3. Place cooked meat in a 9” x 13” pan. Set aside.
4. In a bowl combine reserved liquid from meat, ketchup, brown sugar, vinegar, allspice and onion. Mix thoroughly.
5. Pour sauce mixture over cooked meat and cover. Marinate in refrigerator overnight.
6. Before serving, bake in a 350° F oven for 30 minutes, or until heated.
7. Serve on a bun of your choice, or over pasta or rice.

Nutrients per serving:

Calories 303
Protein 27 g
Carbohydrates 7 g
Fat 17 g

Alexis DennyAlexis Denny is the education resources manager at the PKD Foundation.



  1. Eugenia says:

    Hi – everything I have ever read or discussed with my nephrologist at University of Pennsylvania has focused on two significant methods for controlling PKD. These are, blood pressure control and diet, more specifically, utilising blood pressure medication, all but eliminating sodium and not eating red meat. I do realise a vegetarian regimen may not be as appealing to some, however, this may be the most effective tool for the PKD patient.

  2. Coleen says:

    Hi, Eugenia, Alexis,
    I find myself stuck in the middle of wanting that yummy barbecue and cautioning myself that it isn’t worth a kidney! As someone who is newly diagnosed, I find that diet and nutrition are a hotly contested topic in PKD. I would imagine that if I am still in the normal range for kidney function and BP, then a small serving wouldn’t be terrible, however, if I am dropping below average in function or have elevated BP, then my choice might be different. Unfortunately, I find myself unable to enjoy the darn food anyway because I am constantly thinking that I should just have some lettuce and rice! This is so hard. It is going to take me a while to get used to this lemon!

  3. Gail Lee says:

    These recipes sound good but you fail to omit the amount of potassium per serving which I must monitor. Am I the only one with PKD who has to limit potassium?

    1. wendy says:

      My husband has pkd and has to limit potassium. I wondered why this recipe would be recommended for people with pkd without any information or caution about potassium. Seems like these recipes should be more carefully evaluated with comments/cautions for things like potassium.

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