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!
Clever Condiments
Season 2 - Episode 12 In Episode #12 we’re “Minimizing Meat: Recipes For The Cautious Carnivore!” It’s no secret that
Eating Outdoors
Season 2 - Episode 3 This focuses on the dietary challenges of “Eating Outdoors.” Meat-heavy tailgate barbecues and convenience-oriented camping
The Art of the Salad
Season 2 - Episode 2The more we advance in age, the more leafy garden greens deserve a healthful and nutritious
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.
Food Over 50 is Proud to be Sponsored by
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
Garden Skillet
We can absolutely eat a rainbow of colorful, nutritious, savory/sweet vegetables in a traditional Breakfast Skillet. It’s another way to start our day with healthy portion of fiber and a sensible bump of protein with an optional poached egg on
Chicken Chile Verde
Every self-styled young food savant preaches the importance of salt for bringing out the flavor in cooked foods, but what if we have to reduce or avoid sodium? Are we resigned to bland meals? Not with this amazingly fresh, vibrant