Cystinuria-Friendly Meal Planning: 7-Day Low-Sodium Diet Plan with Recipes

Key Takeaways:

• Cystinuria requires limiting sodium to under 2,000 mg daily and moderating animal protein intake
• Plant-based proteins help reduce cystine levels while maintaining proper nutrition
• Meal prepping and planning make low-sodium eating sustainable and enjoyable
• Medications like tiopronin (Thiola) work best when combined with dietary management
• Family-friendly recipes prove that low-sodium meals can be delicious for everyone

Living with cystinuria means making dietary changes to prevent kidney stone formation—but that doesn’t mean sacrificing flavor or variety. This educational resource provides a sample 7-day meal plan to demonstrate how low-sodium, moderate-protein meals can be delicious, family-friendly, and sustainable long-term.

This is a general educational guide, not a personalized meal plan. Whether you’re newly diagnosed with cystinuria or have been managing the condition for years, you should work with a registered dietitian who specializes in kidney disease to create a meal plan tailored to your specific needs, 24-hour urine test results, and medication regimen.

The recipes and strategies shared here are based on established dietary principles for cystinuria management. Combined with proper hydration and medications like tiopronin (brand name Thiola), dietary management is a cornerstone of preventing cystine kidney stones—but your individual dietary needs should always be determined by your healthcare team.

Why Diet Matters for Cystinuria Management

Before diving into the meal plan, let’s understand why dietary changes are so important for people with cystinuria.

The Role of Sodium in Cystine Excretion

High sodium intake increases the amount of cystine your kidneys excrete into urine. Research shows that reducing sodium intake from high levels to less than 2,300 mg per day can decrease cystine excretion by approximately 156 mg daily—a significant reduction that helps prevent stone formation.

According to the National Kidney Foundation, limiting sodium is one of the three dietary pillars for cystinuria management, alongside high fluid intake and moderate protein consumption.

Understanding Protein and Methionine

Animal proteins are rich in methionine, an amino acid that breaks down to cystine in the body. By moderating animal protein intake—not eliminating it entirely—you can reduce the amount of cystine passing through your kidneys.

Recommended protein intake:

• Adults: 0.8-1.0 grams per kilogram of body weight daily
• Limit animal protein to no more than 60% of total daily protein
• Replace some animal protein with plant-based alternatives
• Children need adequate protein for growth—consult a pediatric dietitian

The Medication Connection: Thiola and Diet Work Together

If you’re taking tiopronin (Thiola or generic tiopronin) to manage cystinuria, dietary changes enhance the medication’s effectiveness. Even when drug therapy is instituted, maintaining dietary management appears to be a major factor predictive of therapeutic success.

Many patients worry about the cost of cystinuria medications. Fortunately, Thiola copay assistance programs and patient savings cards can significantly reduce out-of-pocket expenses. Generic tiopronin is also available, and copay cards may help make this more affordable.

Cost-conscious medication management: Contact QuickRx Specialty Pharmacy at (917) 839-2525 or (800) 496-6111 for free help enrolling in tiopronin copay assistance programs, patient assistance programs, and manufacturer savings cards.

Essential Pantry Staples for Low-Sodium Cooking

Before starting the meal plan, stock your kitchen with these cystinuria-friendly essentials:

Fresh Produce (Buy Weekly)

• Leafy greens: spinach, kale, arugula, romaine
• Vegetables: broccoli, bell peppers, zucchini, carrots, tomatoes
• Fruits: berries, apples, bananas, oranges, melons
• Fresh herbs: basil, cilantro, parsley, rosemary, thyme
• Aromatics: garlic, onions, ginger

Proteins (Fresh and Frozen)

• Chicken breast (fresh, not pre-seasoned)
• Fish fillets: salmon, cod, tilapia
• Eggs (fresh, not liquid egg products)
• Dried beans: black beans, chickpeas, lentils
• Tofu (extra-firm, unseasoned)
• Plain Greek yogurt (check sodium content)

Grains and Carbohydrates

• Brown rice
• Quinoa
• Rolled oats (not instant packets)
• Whole grain pasta
• Sweet potatoes
• Low-sodium whole grain bread

Flavor Boosters (Essential for Low-Sodium Cooking)

• Spices: cumin, paprika, turmeric, cinnamon, black pepper
• Dried herbs: oregano, basil, thyme, rosemary
• Fresh citrus: lemons, limes
• Vinegars: apple cider, balsamic, red wine
• Low-sodium vegetable broth
• Extra virgin olive oil
• Garlic powder (not garlic salt)
• Onion powder (not onion salt)

What to Avoid

• ❌ Processed meats: deli meats, bacon, sausages, hot dogs
• ❌ Canned soups and broths (unless labeled low-sodium)
• ❌ Frozen dinners and convenience meals
• ❌ Salty snacks: chips, pretzels, salted nuts
• ❌ Condiments: ketchup, soy sauce, BBQ sauce (high sodium)
• ❌ Processed cheese products
• ❌ Pickled foods and olives
• ❌ Restaurant and fast food meals (very high sodium)

7-Day Cystinuria-Friendly Meal Plan

This meal plan keeps sodium under 2,000 mg daily, provides moderate protein (approximately 0.8-1.0 g/kg body weight), and includes plenty of alkalizing fruits and vegetables. Each day includes three meals and one snack.

Day 1: Getting Started Strong

Breakfast: Berry Almond Oatmeal Bowl

Sodium: 45mg | Protein: 12g | Prep time: 10 minutes

Ingredients:

• 1/2 cup rolled oats
• 1 cup water
• 1/2 cup mixed berries (fresh or frozen)
• 1 tablespoon ground flaxseed
• 1 tablespoon sliced almonds
• 1/2 teaspoon cinnamon
• 1 teaspoon honey (optional)

Instructions:

1. Cook oats in water according to package directions (microwave or stovetop)
2. Top with berries, flaxseed, almonds, and cinnamon
3. Drizzle with honey if desired
4. Serve with a glass of water to start your hydration for the day

Lunch: Mediterranean Quinoa Bowl with Lemon-Herb Chicken

Sodium: 380mg | Protein: 32g | Prep time: 25 minutes

Ingredients:

• 4 oz chicken breast
• 1 cup cooked quinoa
• 1 cup mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tablespoons hummus (low-sodium)
• Juice of 1 lemon
• 1 tablespoon olive oil
• Fresh herbs: basil, parsley
• Black pepper to taste

Instructions:

1. Season chicken with lemon juice, herbs, and black pepper
2. Grill or bake chicken until internal temperature reaches 165°F (15-20 minutes)
3. Cook quinoa according to package directions (use water, not broth)
4. Assemble bowl: quinoa base, top with greens, tomatoes, cucumber
5. Slice chicken and place on top
6. Add hummus and drizzle with olive oil and fresh lemon juice

Snack: Apple Slices with Almond Butter

Sodium: 2mg | Protein: 4g

• 1 medium apple, sliced
• 1 tablespoon unsalted almond butter

Dinner: Herb-Crusted Baked Salmon with Roasted Vegetables

Sodium: 420mg | Protein: 28g | Prep time: 35 minutes

Ingredients:

• 5 oz salmon fillet (wild-caught if possible)
• 1 cup broccoli florets
• 1 cup diced sweet potato
• 1/2 cup bell peppers, sliced
• 2 tablespoons olive oil (divided)
• Fresh dill and parsley
• 1 clove garlic, minced
• Lemon wedges
• Black pepper to taste

Instructions:

1. Preheat oven to 400°F
2. Toss vegetables with 1 tablespoon olive oil and roast for 25 minutes
3. Season salmon with garlic, fresh herbs, lemon juice, and black pepper
4. Drizzle with remaining olive oil
5. Bake salmon for 12-15 minutes until flaky
6. Serve with lemon wedges

Daily Total: Sodium ~847mg | Protein ~76g

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Day 2: Plant-Forward Eating

Breakfast: Veggie-Packed Scramble

Sodium: 190mg | Protein: 16g | Prep time: 12 minutes

Ingredients:

• 2 eggs
• 1 cup spinach
• 1/4 cup mushrooms, sliced
• 1/4 cup bell peppers, diced
• 1 tablespoon olive oil
• Fresh herbs: chives, parsley
• Black pepper to taste
• 1 slice low-sodium whole grain toast

Instructions:

1. Sauté vegetables in olive oil until tender (3-4 minutes)
2. Beat eggs and pour over vegetables
3. Scramble gently until eggs are cooked
4. Top with fresh herbs and black pepper
5. Serve with toast

Lunch: Black Bean and Sweet Potato Buddha Bowl

Sodium: 310mg | Protein: 18g | Prep time: 30 minutes

Ingredients:

• 1 cup roasted sweet potato cubes
• 3/4 cup black beans (cooked from dried or low-sodium canned, rinsed)
• 1 cup mixed greens
• 1/2 avocado, sliced
• 1/4 cup corn
• 1/4 cup diced tomatoes
• Lime-cilantro dressing: juice of 1 lime, 1 tablespoon olive oil, fresh cilantro, cumin

Instructions:

1. Roast sweet potato cubes at 425°F for 20-25 minutes with olive oil and paprika
2. Warm black beans with a pinch of cumin
3. Arrange greens in bowl as base
4. Top with sweet potato, beans, corn, tomatoes, and avocado
5. Drizzle with lime-cilantro dressing

Snack: Homemade Trail Mix

Sodium: 5mg | Protein: 6g

• 1/4 cup unsalted mixed nuts
• 2 tablespoons dried cranberries (no added sugar)
• 1 tablespoon pumpkin seeds

Dinner: Lemon Herb Roasted Chicken with Quinoa Pilaf

Sodium: 480mg | Protein: 35g | Prep time: 40 minutes

Ingredients:

• 6 oz chicken breast
• 1 cup cooked quinoa
• 1/4 cup diced carrots
• 1/4 cup diced zucchini
• 2 cups steamed green beans
• Juice and zest of 1 lemon
• Fresh rosemary and thyme
• 2 tablespoons olive oil (divided)
• 2 cloves garlic, minced

Instructions:

1. Marinate chicken in lemon juice, zest, herbs, garlic, and 1 tablespoon olive oil for 20 minutes
2. Roast chicken at 375°F for 25-30 minutes
3. Sauté carrots and zucchini in remaining olive oil
4. Mix vegetables with cooked quinoa
5. Steam green beans until tender-crisp
6. Slice chicken and serve over quinoa pilaf with green beans on the side

Daily Total: Sodium ~985mg | Protein ~75g

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Day 3: Easy Meal Prep Day

Breakfast: Overnight Oats with Banana and Walnuts

Sodium: 40mg | Protein: 11g | Prep time: 5 minutes (night before)

Ingredients:

• 1/2 cup rolled oats
• 3/4 cup unsweetened almond milk
• 1/2 banana, sliced
• 1 tablespoon chopped walnuts
• 1 teaspoon chia seeds
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon

Instructions:

1. Combine oats, almond milk, chia seeds, vanilla, and cinnamon in a jar
2. Refrigerate overnight
3. In the morning, top with banana and walnuts
4. Enjoy cold or heat briefly in microwave

Lunch: Lentil Vegetable Soup (Makes 4 servings – freeze extras!)

Sodium: 290mg per serving | Protein: 14g | Prep time: 45 minutes

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) no-salt-added diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups spinach
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Bay leaf
• Black pepper to taste
• Fresh lemon juice

Instructions:

1. Sauté onion, carrots, and celery in olive oil until softened (8 minutes)
2. Add garlic and spices, cook 1 minute
3. Add lentils, tomatoes, broth, and bay leaf
4. Simmer 30-35 minutes until lentils are tender
5. Stir in spinach until wilted
6. Remove bay leaf, add lemon juice and black pepper
7. Freeze extra portions for busy days

Serve with: Side salad with olive oil and vinegar dressing

Snack: Carrot and Celery Sticks with Hummus

Sodium: 120mg | Protein: 4g

• 1 cup raw vegetables
• 3 tablespoons low-sodium hummus

Dinner: Stir-Fried Tofu with Vegetables and Brown Rice

Sodium: 420mg | Protein: 24g | Prep time: 25 minutes

Ingredients:

• 8 oz extra-firm tofu, pressed and cubed
• 1 cup cooked brown rice
• 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
• 2 tablespoons olive oil (divided)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons low-sodium tamari or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Green onions, sliced

Instructions:

1. Press tofu for 15 minutes to remove excess water
2. Cut into cubes and pan-fry in 1 tablespoon oil until golden (8-10 minutes)
3. Remove tofu, add remaining oil
4. Stir-fry vegetables with garlic and ginger until tender-crisp (5-7 minutes)
5. Return tofu to pan, add tamari and vinegar
6. Serve over brown rice, garnish with sesame seeds and green onions

Daily Total: Sodium ~870mg | Protein ~53g

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Day 4: Family-Friendly Favorites

Breakfast: Whole Grain Pancakes with Fresh Berries

Sodium: 180mg | Protein: 12g | Prep time: 20 minutes

Ingredients (Makes 6 small pancakes):

• 1 cup whole wheat flour
• 1 tablespoon baking powder (sodium-free)
• 1 egg
• 3/4 cup unsweetened almond milk
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup fresh berries
• Pure maple syrup (optional, small amount)

Instructions:

1. Mix dry ingredients (flour, baking powder)
2. Whisk wet ingredients (egg, milk, honey, vanilla)
3. Combine wet and dry, don’t overmix
4. Cook on griddle or non-stick pan (2-3 minutes per side)
5. Top with fresh berries
6. Use maple syrup sparingly (contains some sodium)

Lunch: Chicken and Vegetable Wrap

Sodium: 420mg | Protein: 28g | Prep time: 10 minutes

Ingredients:

• 1 low-sodium whole wheat tortilla (check labels – aim for <150mg sodium)
• 4 oz grilled chicken breast (leftover from Day 2)
• 1/4 avocado, mashed
• 1/2 cup mixed greens
• 1/4 cup shredded carrots
• 1/4 cup cucumber, sliced
• 2 tablespoons plain Greek yogurt mixed with herbs

Instructions:

1. Spread mashed avocado on tortilla
2. Layer chicken, vegetables, and herbed yogurt
3. Roll tightly and slice in half
4. Serve with fresh fruit on the side

Snack: Greek Yogurt Parfait

Sodium: 65mg | Protein: 12g

• 3/4 cup plain Greek yogurt (check sodium – aim for low-sodium brands)
• 1/4 cup berries
• 1 tablespoon granola (low-sodium variety or homemade)
• Drizzle of honey

Dinner: Baked White Fish with Sweet Potato and Brussels Sprouts

Sodium: 380mg | Protein: 32g | Prep time: 35 minutes

Ingredients:

• 6 oz white fish (cod, tilapia, or halibut)
• 1 medium sweet potato, cubed
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil (divided)
• Fresh thyme and rosemary
• Lemon wedges
• 2 cloves garlic, minced
• Black pepper to taste

Instructions:

1. Preheat oven to 400°F
2. Toss sweet potato and Brussels sprouts with 1 tablespoon oil, place on sheet pan
3. Roast vegetables for 20 minutes
4. Season fish with herbs, garlic, lemon, remaining oil
5. Add fish to pan with vegetables, bake 10-12 more minutes
6. Fish should flake easily when done

Daily Total: Sodium ~1,045mg | Protein ~84g

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Day 5: Quick and Easy Midweek Meals

Breakfast: Avocado Toast with Tomato

Sodium: 210mg | Protein: 10g | Prep time: 8 minutes

Ingredients:

• 2 slices low-sodium whole grain bread, toasted
• 1/2 avocado, mashed
• 1/2 cup cherry tomatoes, halved
• Fresh basil
• Red pepper flakes (optional)
• Black pepper
• Drizzle of olive oil
• Squeeze of lemon juice

Instructions:

1. Toast bread
2. Mash avocado with lemon juice and black pepper
3. Spread on toast
4. Top with tomatoes, fresh basil, red pepper flakes, and olive oil drizzle

Lunch: Chickpea Salad with Lemon-Tahini Dressing

Sodium: 340mg | Protein: 16g | Prep time: 15 minutes

Ingredients:

• 1 cup chickpeas (cooked from dried or low-sodium canned, rinsed)
• 2 cups mixed greens
• 1/2 cup cucumber, diced
• 1/2 cup bell peppers, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes
• Dressing: 2 tablespoons tahini, juice of 1 lemon, 1 clove garlic, water to thin, cumin, black pepper

Instructions:

1. Whisk dressing ingredients until smooth
2. Combine all salad ingredients
3. Toss with dressing
4. Can be made ahead and stored in fridge

Snack: Banana with Peanut Butter

Sodium: 5mg | Protein: 4g

• 1 medium banana
• 1 tablespoon unsalted natural peanut butter

Dinner: Turkey and Mushroom “Meatballs” with Zucchini Noodles

Sodium: 440mg | Protein: 38g | Prep time: 30 minutes

Meatball Ingredients (Makes 12 small meatballs):

• 8 oz ground turkey (93% lean)
• 1/2 cup mushrooms, finely chopped
• 1/4 cup oat flour or breadcrumbs (low-sodium)
• 1 egg
• 2 cloves garlic, minced
• Italian herbs: basil, oregano, parsley
• Black pepper

Sauce & Noodles:

• 2 medium zucchini, spiralized
• 1 can (14 oz) no-salt-added crushed tomatoes
• 2 cloves garlic, minced
• Fresh basil
• 1 tablespoon olive oil
• Pinch of red pepper flakes

Instructions:

1. Preheat oven to 375°F
2. Mix meatball ingredients, form into 12 balls
3. Bake on lined sheet for 20 minutes
4. Meanwhile, make sauce: sauté garlic in olive oil, add tomatoes, herbs, simmer 15 minutes
5. Sauté zucchini noodles 3-4 minutes until tender
6. Serve meatballs over zucchini noodles with sauce

Daily Total: Sodium ~995mg | Protein ~68g

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Day 6: Weekend Cooking

Breakfast: Veggie Frittata (Makes 4 servings – great for meal prep!)

Sodium: 200mg per serving | Protein: 14g | Prep time: 35 minutes

Ingredients:

• 8 eggs
• 1/4 cup unsweetened almond milk
• 1 cup spinach, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup zucchini, diced
• 1/4 cup onion, diced
• 1/4 cup low-sodium feta cheese (optional)
• 2 tablespoons olive oil
• Fresh herbs: basil, parsley
• Black pepper to taste

Instructions:

1. Preheat oven to 350°F
2. Sauté all vegetables in oven-safe skillet with olive oil until tender (8 minutes)
3. Whisk eggs with milk, herbs, and black pepper
4. Pour egg mixture over vegetables
5. Sprinkle with feta if using
6. Cook on stovetop 2-3 minutes, then transfer to oven
7. Bake 18-22 minutes until set
8. Cool slightly, slice into wedges
9. Store extras for easy breakfasts throughout the week

Lunch: Grilled Portobello Mushroom “Burger” with Sweet Potato Fries

Sodium: 350mg | Protein: 12g | Prep time: 35 minutes

Ingredients:

• 2 large portobello mushroom caps
• 1 low-sodium whole wheat bun
• 1 large sweet potato, cut into fries
• 2 tablespoons olive oil (divided)
• Balsamic vinegar
• Garlic powder, paprika
• Lettuce, tomato, onion for toppings
• Mashed avocado or hummus as spread

Instructions:

1. Preheat oven to 425°F for fries
2. Toss sweet potato fries with 1 tablespoon oil, paprika, garlic powder
3. Bake 25-30 minutes, flipping halfway
4. Marinate mushroom caps in balsamic vinegar and remaining oil (15 minutes)
5. Grill or pan-sear mushrooms 4-5 minutes per side
6. Assemble burger with toppings and avocado spread

Snack: Homemade Energy Bites

Sodium: 8mg | Protein: 5g | Makes 12 bites

Ingredients:

• 1 cup rolled oats
• 1/2 cup unsalted almond butter
• 1/3 cup honey
• 1/4 cup ground flaxseed
• 1/4 cup dark chocolate chips (check sodium)
• 1 teaspoon vanilla extract

Instructions:

1. Mix all ingredients in bowl
2. Refrigerate 30 minutes
3. Roll into 12 balls
4. Store in fridge up to 1 week

Dinner: Lemon-Garlic Shrimp with Asparagus and Brown Rice

Sodium: 480mg | Protein: 32g | Prep time: 20 minutes

Ingredients:

• 6 oz large shrimp, peeled and deveined (fresh, not pre-seasoned)
• 1 cup cooked brown rice
• 1 bunch asparagus, trimmed
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Fresh parsley
• Red pepper flakes (optional)
• Black pepper

Instructions:

1. Roast asparagus at 400°F with olive oil for 12-15 minutes
2. Heat remaining oil in large skillet
3. Sauté garlic briefly (30 seconds)
4. Add shrimp, cook 2-3 minutes per side until pink
5. Add lemon juice, zest, herbs, and black pepper
6. Serve shrimp and asparagus over brown rice

Daily Total: Sodium ~1,038mg | Protein ~63g

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Day 7: Comfort Food, Cystinuria-Style

Breakfast: Cinnamon Apple Quinoa Bowl

Sodium: 45mg | Protein: 10g | Prep time: 20 minutes

Ingredients:

• 1/2 cup quinoa
• 1 cup unsweetened almond milk
• 1 apple, diced
• 1 tablespoon chopped walnuts
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• Pinch of nutmeg

Instructions:

1. Cook quinoa in almond milk instead of water (15 minutes)
2. Meanwhile, sauté apple with cinnamon until softened
3. Top quinoa with cooked apple, walnuts, and maple syrup
4. Sprinkle with additional cinnamon

Lunch: White Bean and Vegetable Stew

Sodium: 380mg | Protein: 18g | Prep time: 35 minutes

Ingredients:

• 1 cup white beans (cooked from dried or low-sodium canned, rinsed)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups kale, chopped
• 1 can (14 oz) no-salt-added diced tomatoes
• 3 cups low-sodium vegetable broth
• 2 cloves garlic, minced
• Fresh rosemary and thyme
• Bay leaf
• Black pepper

Instructions:

1. Sauté onion, carrots, and celery in olive oil (8 minutes)
2. Add garlic and herbs, cook 1 minute
3. Add beans, tomatoes, broth, and bay leaf
4. Simmer 20 minutes
5. Stir in kale, cook until wilted (3-4 minutes)
6. Remove bay leaf, season with black pepper

Snack: Cucumber and Tomato Salad

Sodium: 10mg | Protein: 2g

• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• Fresh basil
• Olive oil and vinegar dressing
• Black pepper

Dinner: Herb-Roasted Chicken Breast with Roasted Root Vegetables

Sodium: 450mg | Protein: 38g | Prep time: 45 minutes

Ingredients:

• 6 oz chicken breast
• 1 cup diced butternut squash
• 1 cup diced parsnips
• 1 cup diced beets
• 3 tablespoons olive oil (divided)
• Fresh rosemary, thyme, and sage
• 3 cloves garlic, minced
• Lemon wedges
• Black pepper

Instructions:

1. Preheat oven to 400°F
2. Toss root vegetables with 2 tablespoons oil, herbs, and garlic
3. Spread on sheet pan, roast 30 minutes
4. Season chicken with remaining oil, herbs, lemon juice, and black pepper
5. After vegetables have roasted 15 minutes, add chicken to pan
6. Continue roasting until chicken reaches 165°F (15-20 more minutes)
7. Let chicken rest 5 minutes before slicing

Daily Total: Sodium ~885mg | Protein ~68g

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Complete 7-Day Grocery List

This grocery list covers all meals for the week. Adjust quantities based on household size.

Produce

• Leafy greens: 4 containers mixed greens, 2 bunches spinach, 1 bunch kale
• Vegetables: 3 bell peppers, 4 zucchini, 2 heads broccoli, 3 cups Brussels sprouts, 1 bunch asparagus
• Root vegetables: 4 sweet potatoes, 5 carrots, 1 butternut squash, 2 parsnips, 2 beets
• Aromatics: 4 onions, 20 garlic cloves, fresh ginger
• Tomatoes: 3 cups cherry tomatoes, 1 can diced tomatoes, 1 can crushed tomatoes
• Cucumbers: 3 large
• Celery: 1 bunch
• Mushrooms: 1 container + 2 large portobello caps
• Fresh herbs: basil, cilantro, parsley, rosemary, thyme, sage, dill
• Fruit: 4 bananas, 3 apples, 4 lemons, 2 limes, 4 cups mixed berries
• Avocados: 3

Proteins

• Chicken breast: 2 lbs
• Ground turkey: 8 oz
• Salmon: 5 oz
• White fish (cod/tilapia): 12 oz
• Shrimp: 6 oz
• Eggs: 2 dozen
• Extra-firm tofu: 1 package
• Greek yogurt: 1 large container (plain, low-sodium)

Pantry Staples

• Dried lentils: 1 cup
• Black beans: 1 can low-sodium or dried
• White beans: 1 can low-sodium or dried
• Chickpeas: 1 can low-sodium or dried
• Quinoa: 1 bag
• Brown rice: 1 bag
• Rolled oats: 1 container
• Whole wheat flour: 1 bag
• Whole grain pasta: 1 box (low-sodium)
• Low-sodium whole grain bread: 1 loaf
• Low-sodium tortillas: 1 package
• Low-sodium crackers: 1 box

Nuts, Seeds & Nut Butters

• Almonds: 1 bag (unsalted, sliced and whole)
• Walnuts: 1 bag (unsalted)
• Mixed nuts: 1 bag (unsalted)
• Pumpkin seeds: 1 bag
• Almond butter: 1 jar (unsalted)
• Peanut butter: 1 jar (unsalted, natural)
• Tahini: 1 jar
• Ground flaxseed: 1 bag
• Chia seeds: 1 bag

Oils, Condiments & Flavor

• Extra virgin olive oil: 1 bottle
• Low-sodium vegetable broth: 2 cartons
• Unsweetened almond milk: 1 carton
• Balsamic vinegar: 1 bottle
• Apple cider vinegar: 1 bottle
• Rice vinegar: 1 bottle
• Low-sodium tamari or coconut aminos: 1 bottle
• Honey: 1 jar
• Pure maple syrup: 1 bottle
• Vanilla extract: 1 bottle
• Low-sodium hummus: 1 container

Spices & Dried Herbs

• Black pepper
• Cinnamon
• Cumin
• Paprika
• Turmeric
• Garlic powder (not garlic salt)
• Onion powder (not onion salt)
• Red pepper flakes
• Dried oregano
• Dried basil
• Dried thyme
• Bay leaves
• Sodium-free baking powder

Meal Prep Tips for Cystinuria Success

Sunday Meal Prep Session (2-3 hours)

What to prep ahead:

1. Cook grains in bulk: Make 3-4 cups each of quinoa and brown rice. Store in fridge for 5 days.
2. Prep vegetables: Wash, chop, and store vegetables in airtight containers
3. Cook proteins: Grill 2-3 chicken breasts to use throughout the week
4. Make the frittata: Bake the veggie frittata for easy grab-and-go breakfasts
5. Prepare lentil soup: Make full batch, portion into containers, freeze extras
6. Mix energy bites: Make the full batch for healthy snacks
7. Prep overnight oats: Make 2-3 jars for quick breakfasts

Storage Tips

• Cooked grains last 5 days in fridge, 3 months in freezer
• Prepped vegetables last 3-5 days in airtight containers
• Cooked chicken lasts 4 days in fridge, 3 months in freezer
• Soups and stews last 4 days in fridge, 3-4 months in freezer
• Label everything with date prepared

Time-Saving Strategies

• Double recipes and freeze half for busy weeks
• Use the same base (quinoa, rice) for multiple meals
• Roast large batches of vegetables at once
• Prep grab-and-go snacks (energy bites, cut vegetables, portioned nuts)
• Keep frozen vegetables on hand for quick additions
• Invest in good storage containers to keep prep organized

Restaurant Ordering Guide for Cystinuria

Eating out while managing cystinuria requires extra vigilance, as restaurant meals typically contain 2-3 times more sodium than home-cooked meals.

Before You Go

• Check nutrition information online (many chains post sodium content)
• Call ahead to ask if they can prepare food without added salt
• Choose restaurants that make food to order rather than pre-prepared
• Eat a small, low-sodium snack before leaving so you’re not overly hungry

When Ordering

Always request:

• “No salt added to my food during cooking”
• “Dressing on the side”
• “Grilled, baked, or steamed – not fried”
• “No cheese or go easy on cheese”
• “Extra vegetables instead of fries”

Avoid:

• Soups (even “healthy” soups contain 800-1,500mg sodium per bowl)
• Sauces and gravies
• Anything described as “smoked,” “cured,” “pickled,” or “brined”
• Bread baskets (hard to resist and high in sodium)
• Anything with cheese sauce

Best Restaurant Choices by Cuisine

Mexican:

• ✅ Fajitas with grilled vegetables (hold the tortillas or use sparingly)
• ✅ Burrito bowl with black beans, brown rice, vegetables, guacamole
• ✅ Fresh salsa (often lower sodium than jarred)
• ❌ Avoid: chips, queso, refried beans, enchiladas with sauce

Italian:

• ✅ Grilled chicken or fish with steamed vegetables
• ✅ Simple pasta with olive oil, garlic, and vegetables
• ✅ House salad with oil and vinegar
• ❌ Avoid: pizza, pasta with cream or tomato sauces, breadsticks

Asian:

• ✅ Steamed vegetables with chicken or tofu (sauce on side)
• ✅ Brown rice (instead of fried rice)
• ✅ Pho (ask for low-sodium broth if available)
• ❌ Avoid: soy sauce, teriyaki, General Tso’s, anything deep-fried

American/Casual Dining:

• ✅ Grilled chicken breast or fish
• ✅ Baked potato (plain or with olive oil)
• ✅ Steamed vegetables
• ✅ Side salads with oil and vinegar
• ❌ Avoid: burgers, sandwiches, fries, anything with gravy

Mediterranean:

• ✅ Grilled fish or chicken
• ✅ Greek salad (ask for no feta or light feta)
• ✅ Quinoa or rice pilaf
• ✅ Grilled vegetables
• ❌ Avoid: falafel (often high sodium), gyros, pita bread

How Dietary Management Enhances Medication Effectiveness

If you’re taking tiopronin (Thiola) or considering starting medication, understanding how diet and medication work together is crucial.

Why Diet Matters Even With Medication

Studies show that maintaining dietary management appears to be a major factor predictive of therapeutic success, even when drug therapy is instituted. This means:

• Lower medication doses may be sufficient when diet is optimized
• Side effects may be reduced with lower necessary doses
• Stone prevention is more effective with combined approach
• Long-term kidney health is better protected

Monitoring Your Progress

Work with your healthcare team to track:

• 24-hour urine cystine levels: Should decrease with proper diet and medication
• Urine pH: Aim for 7.0-7.5 (diet helps with alkalinization)
• Fluid intake: Track daily to ensure 3-4 liters consumed
• Sodium intake: Use food tracking apps to stay under 2,000mg daily
• Stone formation: Regular imaging to catch new stones early

Affording Your Medication: Copay Assistance Programs

The cost of tiopronin (Thiola) shouldn’t prevent you from getting the treatment you need. Multiple assistance programs can help:

Manufacturer Copay Cards:

• Available for patients with commercial insurance
• Can reduce copays to as little as $0 per month
• Easy enrollment process with QuickRx assistance

Patient Assistance Programs:

• For uninsured or underinsured patients
• Provides free or low-cost medication based on income
• QuickRx helps with application paperwork

Foundation Grants:

• Help for Medicare and Medicaid beneficiaries
• Covers medication costs that insurance doesn’t
• QuickRx monitors grant availability and applies on your behalf

Learn about Thiola copay assistance and generic tiopronin savings programs. QuickRx Specialty Pharmacy also provides copay assistance for many other specialty medications beyond cystinuria treatments.

Get started today: Call (917) 839-2525 or (800) 496-6111 for free consultation on tiopronin copay assistance programs and patient savings options.

Adapting the Meal Plan for Your Family

Living with cystinuria doesn’t mean cooking separate meals for yourself and your family.

Making It Work for Everyone

For families without cystinuria:

• Cook the base meal low-sodium, let others add salt at the table
• Serve higher-sodium sides (like cheese, crackers) that others can enjoy
• Most people benefit from lower sodium intake anyway
• Kids adapt quickly to herb and spice flavoring

For picky eaters:

• Start with familiar foods prepared low-sodium (like chicken and rice)
• Gradually introduce new vegetables and flavors
• Let kids help with meal prep to increase interest
• Make “build your own” meals (taco bowls, grain bowls) where everyone customizes

Budget-friendly adaptations:

• Buy dried beans instead of canned (lower cost, lower sodium)
• Purchase frozen vegetables when fresh is expensive
• Buy chicken thighs instead of breasts (cheaper, stay moist without salt)
• Grow fresh herbs in pots on windowsill
• Meal prep to reduce food waste

Key Takeaways: Sustainable Eating for Cystinuria

Managing cystinuria through diet doesn’t mean deprivation—it means getting creative with flavors and prioritizing whole foods.

Remember these principles:

1. Sodium is the primary dietary enemy: Keep daily intake under 2,000mg (ideally under 1,500mg)
2. Moderate protein, don’t eliminate it: Focus on 0.8-1.0 g/kg body weight, emphasize plant proteins
3. Meal prep is your friend: Dedicate 2-3 hours weekly to set yourself up for success
4. Restaurant meals are occasional treats: Home cooking gives you control over sodium
5. Diet enhances medication: Thiola/tiopronin works best combined with dietary management
6. Copay assistance makes medication affordable: Don’t let cost prevent proper treatment
7. It gets easier with time: New habits take 3-4 weeks to feel natural
8. The whole family can eat this way: Low-sodium, whole-food cooking benefits everyone

Questions to Ask Your Healthcare Team

When discussing diet and treatment with your doctor or dietitian:

• What is my current 24-hour urine cystine level? What’s my target?
• Should I work with a renal dietitian who specializes in kidney stones?
• How much protein is appropriate for my body weight and activity level?
• Do I need medication (tiopronin/Thiola) or can I manage with diet alone?
• Are there any specific foods I should completely avoid?
• How often should I have follow-up urine tests to monitor progress?
• What are my options for tiopronin copay assistance if medication is prescribed?
• Do I qualify for patient assistance programs or manufacturer savings cards?
• Can you help me enroll in financial assistance programs for my medication?
• Should my children be tested for cystinuria? What about dietary changes for them?

Additional Resources

For more information about cystinuria, diet, and treatment:

• National Kidney Foundation – Cystine Kidney Stones
• International Cystinuria Foundation – Diet Resources
• Academy of Nutrition and Dietetics – Find a Dietitian
• National Institute of Diabetes and Digestive and Kidney Diseases
• Prevent Cystine Stones – Tips and Suggestions

Conclusion: Taking Control Through Food

Living with cystinuria requires commitment to dietary changes, but the reward—preventing painful kidney stones and protecting your kidney health—is absolutely worth the effort. This 7-day meal plan proves that eating for cystinuria can be delicious, satisfying, and enjoyable for the whole family.

Remember that you’re not alone in this journey. Your healthcare team, including nephrologists, urologists, and renal dietitians, can provide personalized guidance. And when it comes to affording your medications, financial assistance programs exist specifically to help patients access the treatment they need.

Ready to get started?

• For dietary guidance: Ask your doctor for a referral to a renal dietitian who specializes in kidney stone prevention
• For medication assistance: Contact QuickRx Specialty Pharmacy at (917) 839-2525 or (800) 496-6111 for free help with tiopronin copay assistance, generic Thiola savings programs, and patient assistance applications
• For community support: Connect with other cystinuria patients through online support groups and the International Cystinuria Foundation

By combining proper hydration, dietary management, and appropriate medication (with copay assistance to make it affordable), you can take control of cystinuria and live a full, active life.

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Last Updated: October 31, 2025
Content Type: Educational Resource – Not Medical Advice
Prepared By: QuickRx Clinical Education Team