5 Tasty Recipes that Seniors and their Caregivers can Enjoy
Many factors can affect the taste of food for seniors. Make these tasty recipes for them and they’ll get nutrition and a meal they’ll want to eat again.
As people age many factors including medicine, joint problems, digestion and loss of vision, taste and smell can make food less appealing and lower older adults’ ability to shop, cook and eat. It’s important that seniors continue to get a nutrient-rich diet to keep their bodies healthy as they age.
A caregiver can cook, prepare, and cold store meals for a few days at a time.
- Make a grocery list so you remember all the essentials and don’t end up buying items you don’t need.Keep the fridge stocked with fresh chopped fruits and vegetables such as carrots, cucumbers, melons, and sliced apples.
- Keep the fridge stocked with fresh chopped fruits and vegetables such as carrots, cucumbers, melons, and sliced apples.
- Keep the pantry stocked with nuts, oats, and whole-grain cereals.Purchase canned and frozen vegetables to make cooking easier for older individuals.
- Purchase canned and frozen vegetables to make cooking easier for older individuals.
Here are 5 easy recipes that seniors and caregivers can enjoy.
Breakfast - Savory Oatmeal
Oatmeal is easy to prepare and can be customized with your favorite mix ins. Try this savory spin for an extra boost to your morning meal.
• Quick-cooking oats • Low-fat or fat-free milk • ¼ cup cooked turkey sausage • ½ cup spinach • 1 tsp flax seeds • Sliced avocado
Directions: Make oatmeal as directed on the package for stove or microwave. Cook turkey sausage. When oatmeal and sausage is cooked, add turkey, spinach, and flax seeds to oatmeal. Top with sliced avocado.
Substitutions and Tips: Substitute water for milk if dairy intolerant. You can customize with your own favourite mix-ins such as nuts, kale, and paprika.
Lunch - Quinoa Bean Salad with Cilantro Lemon Dressing
Directions: Cook quinoa according to package. Combine olive oil, cilantro, lemon juice, mustard, sugar, pepper, and garlic in a large bowl. Stir until blended and then add in quinoa. Stir in tomatoes, green onions, carrots, and beans.
Ingredients: • 1 ½ cups uncooked quinoa • 1 tbsp olive oil • 1 cup chopped cilantro • 3 tbsp lemon juice • 2 tbsp dijon mustard • 1 tsp sugar • 1/2 tsp black pepper • 3 garlic cloves, minced • 4 cups chopped tomato (about 3 medium) • ½ cup sliced green onions • ½ cup chopped carrots • 1 (15 oz) can black beans • 1 (15 oz) can garbanzo beans Substitutions and Tips: • Substitute cucumber for carrots if have difficulty chewing or swallowing. • Make a large batch and enjoy lunch for several days.
Snack - Cereal Crunch Trail Mix
Ingredients: • 1/2 cup dried cranberries • 2 cups whole-grain Rice Chex • 3 cups Kashi Go Lean Crunch Cereal • ½ cup roasted almonds.
Directions: Mix all together
Substitutions and Tips: Add in cooked barley, bulgur or wholewheat couscous for extra fiber.
Sweet treat - Berry Lemon Parfait
Ingredients: • 1 cup low-fat or fat-free vanilla greek yoghurt • 2 (3.5-ounce) containers fat-free vanilla pudding • 2 tbsp lemon curd • 1/2 tsp vanilla extract • 2 tbsp honey • 1 tbsp fresh lemon juice • 3 cups mixed berries (such as blueberries, strawberries, and raspberries) • Granola for topping
Directions: Whisk together yoghurt, pudding, lemon curd, and vanilla extract. Set aside. In a medium bowl, stir honey and lemon juice together. Add berries and stir until combined. Scoop yoghurt into a small bowl, then top with berry mixture and sprinkle granola on top. Substitutions and Tips: • Reduce honey and lemon curd by 50 percent if you have diabetes. • Top with fresh nuts instead of granola if desired.
Dinner - Chicken Vegetable Soup
Ingredients: • 10 cups chicken broth • 4 cups cooked shredded chicken • 4 medium carrots, diced • 3 medium celery stalks, diced • 1 medium onion • 1 cup spinach or kale • 1 sprig fresh thyme • 1 sprig fresh rosemary • 1 tsp lemon seasoning
Directions: In a large pot, bring broth to a boil. Add in onion, carrots and celery. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in chicken. Add in leafy greens, thyme, rosemary and lemon seasoning. Cook until chicken is warmed, about 3 to 5 minutes..
Substitutions and Tips: Add in cooked barley, bulgur, or whole-wheat couscous for extra fiber.