Meet the Founder and Owner of CKD Culinary Consulting

and the Creator of

The How to Eat for CKD Method

Linda is the Owner of CKD Culinary Consulting, and Creator of The How to Eat for CKD Method.

She is a chef honors graduate of Escoffier School of Culinary Arts, and ISSA Certified Nutritionist.

She is a Certified Kidney Health Coach, and a caregiver to her husband who has stage 3 kidney disease.

Linda is a culinary consultant for American Kidney Fund®, and many of her recipes are on their Kidney Kitchen® website, and

She is also the Chef behind their "Ask the Chef" blog.

You benefit from her years of experience, researching, living, and eating the CKD way.

A Little bit about me...


When my husband first received his Stage 3 diagnosis, the first two things the doctor said when entering the room were about preparing for needing dialysis, and how long it would be before needing to be put on the donor list for a transplant.


Then we talked with a dietician to learn the importance of managing not just sodium, but also other nutrients that needed to be restricted based on his labs and progression. Not much help there. She gave us three recipes, one of them (some kind of wet, chopped herb mix) we had never heard of and when we asked her what it was, she said to use that instead of salt. um... no.


My husband was instantly scared to eat anything. After dropping a pants size within two weeks, we realized that it was imperative to quickly learn about foods, how to adapt our cooking, where to shop, how to read labels, and even how to eat.


We first tried kidney friendly recipes we found online, but so many were terrible, we lost the joy of preparing food together and having a meal. There was no flavor, and the portions were so small.

We then tried to recreate our favorite meals on our own.


"What can we swap out that is lower in specific nutrients?

How much can we use?

Now what can we safely add in so there are bigger portions?

What can I do to create more flavor without salt?

Will these meals still be within restrictions?


It was a challenging and confusing thing to deal with each and every day. The conflicting information created further difficulties and frustrations, the lack of accurate nutritional information increased our difficulties.


After a month of struggling and spiraling, I decided things had to change. We needed to stop the progression and avoid the approaching necessity of dialysis. We needed clarity and truth so we could enjoy eating once more.


That’s when I made my “No Plan B Commitment” to myself and my husband, and decided to invest all my time and energy into unlocking the truths, busting the myths, and prove that kidney friendly eating can be simple and delicious.


Giving up was not an option.

Ignoring it was not an option.

Relying on others was not an option.


I was all in.


I enrolled in culinary school, then more for nutrition. I became a certified kidney health coach, and was brought on as a culinary consultant for American Kidney Fund®.


My commitment and tenacity paid off. This was the turning point.


I noticed patterns and processes occurring and began to note everything. I discovered precisely where to find accurate nutritional info, how to easily combine our favorite foods yet ensure the restricted nutrients amounts were adhered to, I learned the simple process of creating and adding flavor without using salt, and I even discovered the crazy easy way to increase the bulk in the meals, so our tummies were full.


We believe carefully managed eating has been the key to keeping my husband's kidney function stable all these years.


The way I pull my clients out of their torturous spiraling and end their repeated defeats is by supplying them updated, comprehensive information, and guiding them through the fresh, innovative process we live and swear by.


Living with an enjoyable, easy, stress-free CKD diet is second nature now, and I am committed to making sure others can do the same.

I have been in your shoes. Whether getting the diagnosis, or struggling to eat for CKD, I have been through it.

The CKD community is my inspiration and is why I have taken on this continuing labor of love.

So, thank YOU!

For the love of kidneys,

Linda

DO YOU...

need to know what fruits and vegetables are the best options for CKD?

which cuts of meat or which beans have the lowest phosphorus?

which nuts are lowest in carbs?

What grains are best to use?

Then you need these!

Get the comprehensive lists now! You won't find them anywhere else.

Disclaimer:

FOR INFORMATIONAL PURPOSES ONLY

This work is offered with the understanding that CKD Culinary Consulting, LLC is not rendering medical, legal, or other professional advice or services. Seek professional services if needed. No guarantee to health or the slowing or halting of kidney disease is expressed.

CKD Culinary Consulting, LLC makes no representations, warranties, or medical claims or advice, or to the accuracy or completeness of the contents. No guarantees may be created or extended by use of the materials within. Advice, strategies, suggestions, menus, methods, information, recipes, etc., may not be suitable for every situation.

CKD Culinary Consulting offers no guarantee or undertaking and makes no representation of any kind that the program or products will meet Your requirements, achieve any intended results, be compatible or work with any other dietary needs.

This information is for home use only. This is shared information based on experiences.

No liability is assumed by CKD Culinary Consulting, LLC for this information, for any misuse, misdirection,

or situations arising from what you do with this information.