Maintenance

7 Days

Low Sodium

7 Day Meal Plan for Kidney Disease

A 7-day, kidney-friendly meal plan with low-sodium meals (≤2,000 mg/day target) and moderate protein. Calories align to the maintenance target from the linked calculator; portions auto-adjust.

1600–2400 kcal/day

25% Protein

Total Meals

Day 1 - Day 1

1995 kcal

Breakfast

Blueberry Apple Overnight Oats (Low Sodium)

1.75× portion

Make-ahead oats with almond milk, chia, blueberries, and diced apple for a low-sodium, kidney-friendly start.

595 cal

Ingredients(adjusted)

Rolled Oats110 g

Almond Milk (Unsweetened)400 ml

Chia Seeds20 g

18gProtein

91gCarbs

19gFat

Lunch

Chicken Romaine & Cucumber Salad (Low Sodium)

1.75× portion

Grilled chicken breast over crisp romaine with cucumber and cherry tomatoes, dressed with lemon and olive oil for a kidney-friendly lunch.

665 cal

Ingredients(adjusted)

Chicken Breast200 g

Romaine Lettuce (chopped)120 g

Cucumber (sliced)120 g

60gProtein

39gCarbs

32gFat

Dinner

Lemon Cod & Zucchini Skillet (Low Sodium)

1.75× portion

Flaky cod cooked with zucchini and cherry tomatoes, finished with lemon and dill. Served over rice for a kidney-friendly dinner.

735 cal

Ingredients(adjusted)

Cod (2 fillets)225 g

Zucchini (half-moons)150 g

Cherry Tomato (halved)120 g

58gProtein

77gCarbs

25gFat

Day 2 - Day 2

1993 kcal

Breakfast

Spinach & Herb Egg Toast (Low Sodium)

1.5× portion

Lightly sautéed spinach on whole wheat toast with soft-scrambled eggs and fresh parsley for a heart-healthy, kidney-conscious breakfast.

540 cal

Ingredients(adjusted)

Whole Wheat Bread (2 slices)90 g

Egg3 piece

Spinach80 g

27gProtein

48gCarbs

27gFat

Lunch

Lemon Cod Rice Bowl (Low Sodium)

1.75× portion

Flaky cod with zucchini and carrots over rice, finished with lemon and dill for a light kidney-friendly lunch.

735 cal

Ingredients(adjusted)

Cod (2 fillets)200 g

Brown Rice (dry)110 g

Zucchini (half-moons)120 g

56gProtein

81gCarbs

25gFat

Dinner

Chicken Asparagus & Pepper Sauté (Low Sodium)

1.75× portion

Quick sauté of chicken breast with asparagus and red bell pepper, brightened with lemon. Lean, low sodium, and weeknight-fast.

718 cal

Ingredients(adjusted)

Chicken Breast (thin strips)250 g

Asparagus (cut in 2-inch pieces)150 g

Bell Pepper (Red) (sliced)120 g

67gProtein

42gCarbs

28gFat

Day 3 - Day 3

1988 kcal

Breakfast

Zucchini & Pepper Egg Muffins (Low Sodium)

2.25× portion

Baked egg muffins with zucchini, red bell pepper, and onion. Portable, protein-friendly, and low in sodium.

585 cal

Ingredients(adjusted)

Egg (beaten)5 piece

Zucchini (diced)90 g

Bell Pepper (Red) (diced)80 g

41gProtein

20gCarbs

38gFat

Lunch

Zucchini Carrot Pasta Primavera (Low Sodium)

1.75× portion

Whole wheat pasta tossed with sautéed zucchini, carrots, and red bell pepper in olive oil and herbs—light, colorful, and kidney-conscious.

753 cal

Ingredients(adjusted)

Whole Wheat Pasta (dry)110 g

Zucchini (half-moons)140 g

Carrot (thin strips)110 g

26gProtein

110gCarbs

23gFat

Dinner

Salmon & Asparagus Pasta (Low Sodium)

1.25× portion

Seared salmon and tender asparagus tossed with whole wheat pasta, olive oil, and lemon-dill. Omega-3 rich and kidney-conscious.

650 cal

Ingredients(adjusted)

Salmon (2 fillets)175 g

Whole Wheat Pasta (dry)110 g

Asparagus (trimmed, cut in pieces)110 g

45gProtein

70gCarbs

23gFat

Day 4 - Day 4

2050 kcal(+50)

Breakfast

Strawberry Apple Chia Pudding (Low Sodium)

1.75× portion

Creamy chia pudding with almond milk, fresh strawberries, and crisp apple for a gentle, kidney-conscious breakfast.

578 cal

Ingredients(adjusted)

Almond Milk (Unsweetened)400 ml

Chia Seeds40 g

Strawberries (sliced)120 g

16gProtein

77gCarbs

26gFat

Lunch

Tofu Vegetable Rice Bowl with Lemon (Low Sodium)

1.75× portion

Crisp tofu with broccoli, carrots, and spinach over rice, dressed with lemon and olive oil instead of soy sauce for a low-sodium lunch.

753 cal

Ingredients(adjusted)

Tofu (Firm) (firm, pressed and cubed)175 g

Brown Rice (dry)110 g

Broccoli (florets)150 g

35gProtein

98gCarbs

26gFat

Dinner

Tofu Cauliflower Vegetable Stew (Low Sodium)

2.25× portion

Hearty vegetable stew with tofu, cauliflower, carrots, spinach, and tomatoes simmered in olive oil and herbs. Plant-based and kidney-friendly.

720 cal

Ingredients(adjusted)

Tofu (Firm) (firm, cubed)175 g

Cauliflower (florets)150 g

Carrot (sliced)100 g

38gProtein

81gCarbs

27gFat

Day 5 - Day 5

2025 kcal

Breakfast

Savory Tofu & Spinach Scramble (Low Sodium)

2.25× portion

Tofu crumbles with spinach, cherry tomatoes, and turmeric for a plant-powered, kidney-friendly breakfast.

585 cal

Ingredients(adjusted)

Tofu (Firm) (firm, crumbled)225 g

Spinach80 g

Cherry Tomato (halved)90 g

36gProtein

32gCarbs

36gFat

Lunch

Salmon Cucumber Spinach Salad Bowl (Low Sodium)

1.5× portion

Baked salmon served over spinach with cucumber and cherry tomatoes, dressed with lemon and dill for omega-3s and low sodium.

720 cal

Ingredients(adjusted)

Salmon (2 fillets)200 g

Spinach90 g

Cucumber (sliced)90 g

54gProtein

36gCarbs

36gFat

Dinner

Chicken Zucchini Rice Soup (Low Sodium)

2.25× portion

Light chicken soup with zucchini, carrots, celery, and a touch of brown rice for gentle carbs. Soothing and kidney-conscious.

720 cal

Ingredients(adjusted)

Chicken Breast175 g

Zucchini (diced)110 g

Carrot (sliced)90 g

59gProtein

68gCarbs

23gFat

Day 6 - Day 6

1980 kcal

Breakfast

Apple Cinnamon Oatmeal (Low Sodium)

1.75× portion

Warm oats simmered with diced apple, cinnamon, and almond milk for a gentle, kidney-friendly breakfast.

578 cal

Ingredients(adjusted)

Rolled Oats110 g

Almond Milk (Unsweetened)400 ml

Apple (diced)158 g

14gProtein

95gCarbs

16gFat

Lunch

Egg Salad Lettuce Cups (Low Sodium)

2.25× portion

Creamy olive-oil egg salad with celery and cucumber tucked into romaine leaves for a crisp, kidney-conscious lunch.

720 cal

Ingredients(adjusted)

Egg5 piece

Romaine Lettuce (leaves separated)140 g

Celery (diced)70 g

41gProtein

27gCarbs

50gFat

Dinner

Baked Chicken with Broccoli & Carrots (Low Sodium)

1.75× portion

Sheet-pan roasted chicken breast with broccoli and carrots tossed in olive oil, garlic, and lemon. Simple, balanced, and kidney-friendly.

683 cal

Ingredients(adjusted)

Chicken Breast (large pieces)275 g

Broccoli (florets)150 g

Carrot (sticks)120 g

63gProtein

46gCarbs

28gFat

Day 7 - Day 7

1990 kcal

Breakfast

Garden Egg Skillet (Low Sodium)

One-pan eggs with zucchini, cherry tomatoes, and spinach for a light, kidney-friendly breakfast.

580 cal

Ingredients

Egg3 piece

Zucchini (half-moons)120 g

Cherry Tomato (halved)100 g

32gProtein

28gCarbs

38gFat

Lunch

Cauliflower Chickpea Rice Bowl (Low Sodium)

1.5× portion

Roasted cauliflower and chickpeas with carrots and parsley over rice, dressed with olive oil and lemon for a plant-powered kidney-friendly meal.

660 cal

Ingredients(adjusted)

Cauliflower (florets)175 g

Chickpeas (drained and rinsed)150 g

Carrot (sliced)90 g

21gProtein

96gCarbs

23gFat

Dinner

Salmon Vegetable Rice Bowl (Low Sodium)

1.5× portion

Seared salmon served over brown rice with broccoli, carrots, and spinach, finished with lemon and olive oil.

750 cal

Ingredients(adjusted)

Salmon (2 fillets)200 g

Brown Rice (dry)90 g

Broccoli (florets)140 g

54gProtein

75gCarbs

30gFat

Daily Nutrition Average

2003

calories / day

Target: 2000 kcal

2500 − 550 kcal/day = 2000 kcal

Protein123g

Carbs191g

Fat85g

Weekly Overview

Avg Calories2003

Total Meals21

Weekly Deficit-3,479 kcal

Est. Weight Change-0.45 kg/week

Plan Duration7 Days

Tips for Success

•Taste before adding salt; rely on lemon, herbs, and spices for flavor.
•Space fluids evenly through the day if you monitor fluid intake.
•Choose no-salt-added products where possible to keep sodium low.
•If potassium is a concern, keep portions of higher-potassium produce modest.