Resilient Kitchen
Join the community for tips, sharing, learning, and thriving — one meal, one garden, and one jar at a time.
Cooking for Kidney Health
Eating whole foods is one of the best ways to nourish our bodies and support our health but it’s not always easy. This is a friendly space for anyone who wants to learn how to save money, grow or buy food in season, preserve the harvest, and get more comfortable cooking with simple, wholesome ingredients.
Whether you’re just starting out or have years of experience, we welcome you to join the conversation to learn from our experts and share insights with peers in a collaborative space.
Together, we will swap tips on gardening, canning, fermenting, and cooking, share seasonal recipes and food traditions, & support each other in building food confidence and resilience. Celebrate the joy and wisdom of simple, sustainable living
On-Demand Classes
Growing Herbs
Growing Herbs Indoors or Outdoors
Growing your own herbs with these beginner-friendly tips will allow you to enjoy fresh herbs year-round.
Good for You. Good for the Earth
Plant-Based Cooking when Living with Chronic Illness
Cooking is one of the most important things we can do to support our health, especially if we are managing a new or ongoing illness. Eating patterns and recipes that are better for the environment can often improve our health and help us save money. Using fresh ingredients when cooking this way also makes it taste great.
Breakfast Burrito
coming soon
Veggie Scrap Soup
coming soon
Grain Bowl
coming soon
Energy Bites
coming soon
Simple Smoothie
coming soon
Supercharged Smoothie
coming soon
This project was supported by dietitians Dani Renouf, Stephanie Maclean, and Karen Giesbrecht, with the aid of Jacob Levitt, Hacina Gill, and Ernesto Martin and other members of the Environmental Stewardship Team—Food Working Group, a diverse team of physicians, dietitians, researchers, administrators, and other caring staff who are working toward a common goal of promoting sustainable food for the populations we serve at Providence Health Care. This booklet was designed by Iva Cheung.
Thank you to the St. Paul’s Foundation Enhanced Patient Care Grant and the Kidney Foundation of Canada for support of this project.
The Kidney Wellness Hub offers a number of live, online cooking classes and demos throughout the year. These are a great opportunity to hear from renal dietitians on how to eat well at any stage of kidney disease. You can also cook along and learn easy food swaps, cook along and discover new kidney-friendly recipes, and have your questions answered. A number of these classes are recorded and can be found on the Kidney Wellness Hub Youtube channel.
Session Host & Instructors
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Sarah Pike is a health and wellbeing professional passionate about supporting individuals in building and maintaining habits that help them to thrive. She believes in the inherent power of people and their ability to succeed when they have the support required. She has her Bachelor of Applied Science from the University of Guelph in Applied Human Nutrition, and her Masters of Science from the University of North Texas in Lifestyle Health Sciences and Coaching. She has worked in community, clinical, and academic spaces, and currently works at Coquitlam College. She spends her weekends reading, attending live music, adventuring with friends, or visiting her two nephews she adores so much.
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I am a Red Seal Certified Horticulturist with over 15 years of hands-on experience in Horticulture management, plant care, and landscape maintenance practices. Throughout my career, I have worked across a range of residential, commercial, and municipal projects, earning a reputation for expertise in plant health, landscape design, and maintenance strategies. I am passionate about creating and caring for beautiful and resilient green spaces for the community to enjoy. Whether leading a team, managing maintenance practices, or complex installations I always maintain a strong commitment to environmental stewardship and aesthetic quality.
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My roots in horticulture run deep—growing up in a family immersed in the Netherlands’ flower bulb industry, I developed an early appreciation for gardening. After earning a Diploma as a Greenhouse Technician from Kwantlen Polytechnic University in 2009, I joined my family’s business, growing and supplying landscapers and garden centers across Canada with a wide variety of plant material, specializing in pond and tropical plants. Working behind the scenes left me wanting to be closer to garden displays, leading me into municipal parks, where I utilized my skills as a gardener for the City of Surrey. Today, as a coordinator with the City of Coquitlam, I take pride in guiding our gardening staff to create and maintain beautiful public spaces. My greatest reward is knowing our parks provide a backdrop for families to make memories and connect with the outdoors.
Dates: Wednesday, May 20
Time: 5:00-6:00pm PT
Location: Online
Transforming Tofu
Join us for an encouraging session designed to help you feel confident and capable of cooking with the various forms of tofu. Facilitated by Tamara Graham, a kidney patient and home chef who understands the day-to-day realities of living with kidney disease. Tamara will share simple, practical tips to make tofu approachable, flavourful, and easy to prepare.
Tofu is not only kidney-friendly but also helps you stretch your food budget. This session will help you build your confidence in the kitchen and inspire you to try something new. Whether you’re new to tofu or looking for fresh ideas, you’ll leave feeling empowered to cook with creativity and confidence and bring joy to your table all year long.