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Whether due to ill-fitting dentures or loss of teeth, those who struggle with chewing don’t have to be subjected to dull meals. Here are a few great meals and snacks for ageing adults who require easy to chew foods:
🍝 Well-Cooked Grains: Don’t cut pasta out of diets, just make sure to cook the pasta for extra time to make it soft, then add a smooth, creamy sauce. 🍓 Smoothies – Almonds, walnuts, and harder fruits can still be enjoyed, just blend them up in a smoothie.
It was great to meet Sarah Courtney MP today while we were in George Town with the RFDS and Diabetes Tasmania today. We have been travelling around the state encouraging to people to eat well and be active. Next week we are in St Marys and St Helens. Come along and say Hi, you might even be in time for a healthy snack on us! ... See MoreSee Less
Looking for new side dish recipes? Look no further than this Basil Pesto Potato Salad 🥔 This side packs some serious nutrients, including omega-3’s, B vitamins, and potassium.
Ingredients: 8 medium brushed potatoes For the basil pesto: 5 cups fresh basil leaves, packed 1/4 cup walnuts 1/4 cup pine nuts 3 tablespoons chopped garlic 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1/2 cup nutritional yeast 1/2 cup hemp seeds 1/2 tablespoon lemon zest 2 tablespoons raw apple cider vinegar 1 1/2 cups good olive oil
Directions First, chop the cleaned potatoes into bite-sized chunks. Place in a pot of water (enough so that water is up to about 2 inches over the potatoes). Put the lid on and boil the potatoes for 15 minutes or until they are fork-tender. Immediately drain cooked potatoes and rinse with cool water to cool them down. Set aside.
In the meantime, for the pesto, combine all ingredients — except the olive oil — in a food processor and start to pulse. Then slowly add the olive oil as the food processor or blender is running on low, to combine. Check seasonings and adjust any sea salt or lemon zest at this point.
In a large mixing bowl, add about 1/2 cup of the pesto to the cooked potatoes. Toss to combine and coat. You will have extra pesto leftover, or you can serve it on the side. Add as much pesto to the salad as you enjoy.
Store in an airtight glass container for up to 3 days. Serve at room temperature.
As we age, we tend to experience a decrease in appetite. This can lead to people preferring to eat snacks throughout the day rather than main meals, making it difficult to get in all of their daily nutrient requirements.
To encourage residents to get excited about main meals, we recommend discussing residents’ or clients’ meal preferences with them in more detail and conducting regular surveys. This will guide you in what to serve and engages residents in mealtime conversations, making them feel more involved in the process.
Are you struggling with getting enough protein throughout the day? These No-Bake Oatmeal Protein Balls are for you! Packed with protein and fibre, they are ideal for nutritious, on-the-go snacking.
Ingredients 1 1/2 cups rolled oats 1/2 cup chocolate whey protein powder 1/2 tsp cinnamon 1 tbsp chia seeds 1/2 cup smooth natural peanut butter 3 tbsp raw honey 1 tsp vanilla extract 1/3 cup raisins, chocolate chips, dried cranberries, or preferred add-in 2–4 tbsp almond milk
Method Add dry ingredients to a large bowl and stir to combine, then stir in peanut butter, honey and vanilla extract. Add in raisins (or preferred add-in). Slowly add in almond milk 1 tablespoon at a time and, using hands, combine until it comes together in a sticky ball that holds together. If the mixture is too dry, add in more liquid but not so much that it won’t hold shape. Roll into balls using hands. Place in a container to set in the fridge for at least 30 minutes. Enjoy!
Small changes to your current recipes can make a big difference for those you care for. Food fortification adds nutrients to an ingredient that doesn't naturally occur. For example, soy milk is often fortified with vitamin D and B12. Or try adding protein powder to porridge.
With the cooler weather, we’re bringing back soup! Soups are one of the easiest ways to sneak extra veggies and nutrients into a meal. Here’s a healthy lentil soup recipe to try this Autumn:
Ingredients: 1 tablespoon olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, trimmed, finely chopped 2 x 400g cans brown lentils, rinsed, drained 400g can diced tomatoes 500ml (2 cups) vegetable liquid stock 2 dried bay leaves 2 teaspoons dried oregano leaves Double Cream (optional) to drizzle Fresh herbs and a pinch of chilli flakes to top
Method: Step 1 Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and celery, stirring occasionally, for 5 minutes or until soft. Stir in lentils, tomato, stock, bay leaves and oregano. Reduce heat to low. Simmer for 10 minutes or until the mixture reduces slightly. Set aside for 5 minutes to cool. Remove and discard the bay leaves. Step 2 Process half the soup in a food processor until smooth. Return to the pan. Cook, stirring, over medium heat until heated through. Stir in the parsley. Step 3 Divide among serving bowls. Drizzle with Double Cream, fresh herbs, and chilli flakes.
Chef says: Coat butter nut pumpkin and onions with olive oil, maple syrup, paprika, salt and ground white pepper. Roast until caramelised. In pot, cover with vegetable stock and bring to boil~reduce. Blend and pass through chinoise or seive.
No garlic!
Awesomeness.
Sweet potatoes not only taste great, they are also full of nutrients that are essential for aging adults! Here are just a few benefits of adding more sweet potato into diets:
✅ They are a source of anti-inflammatory nutrients, perfect for those with arthritis. ✅ Their fibre and antioxidants contribute to healthy digestion. ✅ They contain high amounts of vitamin C, boosting the immune system.
With the cooler weather, we’re bringing back soup! Soups are one of the easiest ways to sneak extra veggies and nutrients into a meal. Here’s a healthy lentil soup recipe to try this autumn:
Ingredients: 1 tablespoon olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, trimmed, finely chopped 2 x 400g cans brown lentils, rinsed, drained 400g can diced tomatoes 500ml (2 cups) vegetable liquid stock 2 dried bay leaves 2 teaspoons dried oregano leaves Double Cream (optional), to drizzle Fresh herbs and a pinch of chilli flakes to top
Method: Step 1 Heat the oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring occasionally, for 5 minutes or until soft. Stir in lentils, tomato, stock, bay leaves and oregano. Reduce heat to low. Simmer for 10 minutes or until mixture reduces slightly. Set aside for 5 minutes to cool. Remove and discard the bay leaves. Step 2 Process half the soup in a food processor until smooth. Return to the pan. Cook, stirring, over medium heat until heated through. Stir in the parsley. Step 3 Divide among serving bowls. Drizzle with Double Cream, fresh herbs, and chilli flakes.
Healthy Cooking Tip: Use Greek yoghurt instead of high-fat ingredients like butter, buttermilk, or heavy cream! Swap sour cream for Greek yoghurt during this week’s taco night to test it out for yourself.
Our team offers Cooking Demonstrations to aged care workers, caregivers, and any other small groups that want to learn more healthy cooking tips like this one! Book yours today: nutritionsolutionstas.com.au/contact-us... See MoreSee Less
