Philomena Quince didn’t set out to become an advocate for kidney-friendly cooking. But when her father was diagnosed with chronic kidney disease, everything changed.
“We had to throw out half of our pantry,” she says. “The sauces, the soups, even some of the so-called ‘healthy’ snacks—way too much sodium.”
At first, cooking without salt felt like punishment. The food seemed bland, and Philomena worried that her dad wouldn’t eat enough. But with persistence, she began to rediscover flavor through herbs, spices, acid, and natural umami.
“I learned to lean on garlic, lemon juice, smoked paprika, and fresh herbs,” she explains. “The food came alive again.”
From mushroom barley soup to roasted cauliflower with tahini drizzle, her recipes are full of warmth and creativity. She’s especially proud of her low-sodium turkey meatballs served over spaghetti squash. “My dad loves it. And honestly? So do I.”
The key, Philomena insists, is to stop thinking of salt as flavor. Once she let go of that idea, her cooking transformed.
Today, she shares her kidney-friendly meals online and teaches local workshops for families adjusting to dietary changes. “It’s about empowering people,” she says. “You can eat well and take care of your health at the same time.”
