Carrot Pie with Crumb Topping by Brooke from Colorado

Folks following the renal diet can savor a luscious, guilt-free dessert thanks to our recipe for kidney-friendly Carrot Pie with Crumble Topping from DaVita renal dietitian Brooke from Colorado. Our mock pumpkin pie begins with a smooth, creamy filling made from pureed carrots, brown sugar, non-dairy creamer and eggs, all flavored with vanilla, cloves, ginger, allspice, nutmeg and cinnamon, poured into an unbaked pie crust, and then finished off with a crumble topping made from oatmeal, brown sugar, flour and butter (or margarine). We think you’ll agree that Carrot Pie with Crumble Topping is the perfect ending to a homemade meal. 

DaVita renal dietitian Brooke has lived in Colorado and New Mexico and attended Colorado State University. She says she became a dietitian because “life is a blessing meant to be enjoyed and good nutrition helps make that happen.” 

She got into the renal field, because she wanted “a challenge and the chance to know patients long-term in order to foster positive nutrition lifestyle changes.” 

It’s not always easy to promote change among her patients, however. “The most challenging aspect of my job is convincing patients to change their diets (phosphorus specifically) when they feel fine and are symptom-free,” Brooke explains. 

Challenging as her job can be, Brooke derives satisfaction from the work she does at DaVita. “The most rewarding aspect of my job,” says Brook, “is when a patient who has had sub-optimal labs for months on end makes some changes and has smiley faces on his or her report card, or when a patient tries a modified recipe and loves it.” 

Information is the key to improving health, and this renal dietitian understands the importance of educating her patients. “I make a difference in patients’ lives by empowering them with the information they need to control their own nutritional health,” Brooke says. She describes her approach to working with patients as “education delivered with kindness and compassion.” 

The on-going relationships that she has with her patients at DaVita is what Brooke loves most about her job, because it allows her to have a greater impact on their health and their lives. “What I enjoy most about working with my patients is knowing them long-term. It is almost impossible to inspire nutritional changes during a one-time hospital visit,” Brooke explains. One approach that Brooke has found to be effective with her patients is interactive learning in addition to written information. 

Renal dietitian Brooke believes in the benefits of self-empowerment. “The single most important thing patients can do to improve their health is to take the knowledge available from their dietitian, nurse, doctor, or other health care provider and use it!” insists Brooke. “Do not rely on anyone else to make you healthy.” 

Brooke has been with DaVita for 3 years and works in the DaVita center in Grand Junction, Colorado, where she says the geography is simply stunning. Brooke enjoys the collaborative team environment at DaVita, plus the daily chances to learn and grow.  

Brooke’s Carrot Pie with Crumble Topping may be a lower potassium substitute for pumpkin pie, but the flavor is decidedly real. And in addition to all of its creamy goodness, this pie fits in perfectly with the renal diet.

Recipe 

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