Are you part of the 50+ Boomer/Senior generations and concerned with your dietary health challenges such as high cholesterol, hypertension, heart disease or elevated A1C? If so, you've definitely come to the right place!
Food Over 50 is here to tempt you with valuable nutritional information and healthy, flavorful recipes that focus on our dietary wellness and longevity.
Missed an Episode of Food Over 50?
Want to know what's coming next? Check out the whole lineup of our series episodes with video, full descriptions and plenty of photos!
Dietary Fat: The Good, The Bad & The Necessary
Season 1 - Episode 8Fat is flavor! Butter and lard forever! That's what all the self-styled cooking experts on commercial
Subtracting Sodium
Season 2 - Episode 7 Whether or not we flirt with hypertension, a diet that Reduces, Replaces and Removes excess
Dietary Fiber: Bulking Up on Taste
Season 1 - Episode 5Did You Know?Most of us only get about 50% of the fiber that we need on
Did you Know?
Sweet Things
Sugar and saturated fat trigger your body to make more of its own cholesterol.
Sodium
About 75% of the sodium added to our diets comes from processed foods, not the salt shaker.
Omega 3's
Fattier fish such as salmon, mackerel & anchovies are great sources of Omega 3 fatty acids.
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These Food Over 50 Recipes, and More, are Just a Click Away!
Fancy some healthier breakfast options, like deliciously Dirty Eggs, a sizzling Garden Skillet or sumptuous Slow Oats? Does Ambrosia Tropicale, Berry & Quinoa Salmagundi, or Pisto Manchego sound exotically & nutritiously appetizing? Would leaner, higher fiber comfort foods like Fireside Chili, Meatloaf & Mash, Sweet Corn Hash & Turkey Noodle Soup tickle our tastebuds?
Featured Post
Pollock Ceviche
Pollock is a somewhat odd textured and bland tasting white fish, but it’s also a nutritious source of lean protein that is substantially more affordable than cod or halibut. Therefore, our tasty Ceviche recipe shows us how to improve on
Spanish Rice
Good old rice and beans! For centuries we’ve known that this classic plant-based pairing not only sticks to our ribs and satisfies our hunger, but also forms a nutritious, complete protein without all the saturated fat associated with meat. That
Chimichurri Sauce
This herbaceous sauce originated in the South American cattle country, namely Argentina and Uruguay, to accompany grilled meats with a zesty tang. There are “verde” and “rojo” versions. I prefer the green Chimichurri, which pairs well with lamb and I