24 oz. steaks & triple cheeseburgers are excessive at any age, but ridiculous if we're middle-aged or older! Overall saturated fat is our dietary foe, not so much the cholesterol we consume. With leaner cuts and smaller portions we can still enjoy juicy red meats in moderation, like FO5O's Fire-Roasted Mediterranean Lamb with Couscous and Bittersweet Steak Salad!
A low sodium diet combats hypertension and improves heart health! This is best achieved by avoiding hidden sodium in pre-prepared and packaged foods. Cook fresh, wholesome ingredients into flavorful meals like No-Salt Chicken Chile Verde and Low Sodium Orange Sesame Chicken. In this episode we also visit a Scottish smokehouse to learn the dietary pros and cons of salt-cured smoked salmon!
Ultra-healthy omega-3 fatty acids are found in a wide range of comestibles, but fresh seafood is by far the more efficient source for our healthy physiology and most appealing to our discerning taste buds! FO5O harvests and prepares an enticing trio of recipes from the North Atlantic rich in omega-3s: Mussels Marinara, Smoked Mackerel Pate, and Foil Roasted Salmon with Lemon and Dill!
Whether it's an out-of-kitchen adventure to the Oasis Date Gardens in the arid Coachella Valley, Boozy Oranges with Chocolate, a Mediterranean Sweet and Savory Dessert Tray, or even Date and Bourbon Chantilly Cream whipped up in our kitchen studio, FO5O host David Jackson satisfies our sweet tooth without any of the empty calories of refined sugar! It's "Sweet Things" on Food Over 50!
Just a spoonful of fiber helps the medicine go down! And this "rough" subject is much easier to swallow with flavorful, high fiber recipes like Almost Chicken Soup and Mediterranean Tabbouleh with Artichoke. Plus, we learn about all the fresh, fiber-rich foods that are available to us every day at our local grocery store. Food Over 50 bulks up our diet! Fiber + Fiber = Delicious!
Ounce-for-ounce, lobster has as much nutritious protein as beefsteak, but a fraction of the saturated fat! Ever try "devilish" vs. deviled eggs, where guacamole and curried squash stuff the whites instead of fatty yolks and mayo? For a vegetarian protein source, how about Spanish Brown Rice and Frijoles Picantes! The power of "lean" protein is yours for the cooking on Food Over 50!
A rainbow garden of colorful, healthy vegetables surrounds a humble, herb-roasted chicken to create a gustatory pharmacopoeia prepared in three exquisite ways! Cauliflower, butternut squash, and crumb-crusted tomatoes share space in the oven! Carrots and red cabbage magically transform in the sauté pan! Zucchini and asparagus sizzle on the grill! Impressive and delicious!
In this episode we combat excess saturated fat with a Super Lean Open-Face Burger Deluxe! Then we grill Ahi Tuna Steaks dressed with Herbaceous Olive Oil Sauce to boost our omega-3s! We also visit The Olive View Ranch, one of California's foremost olive oil producers, to pick, press, and educate ourselves to this extra virgin elixir's mono-unsaturated qualities!
FO5O to the rescue! Potatoes, pasta, rice, and bread are staples of the average diet, but as we age how much carbohydrate-rich "fuel food" should we continue to eat? How about skin-on Sautéed Parsley Potatoes, Whole Wheat Fusilli Vongole, or Brown Rice and Vegetable Pilaf? Boosting fiber and moderating our portions means more and better complex carbs in satisfying ways!
As we age our sense of taste declines, much like our vision and hearing acuity. So what can we do about it? Add vibrant flavor profiles to the foods we cook and eat, such as uniquely rich and distinctive Pork Tenderloin Marsala, rife with garlic, shallot, and mushrooms, or the sweet tropical perfume of Mango Chicken Brochettes, redolent with crisp red onion, bell pepper, chile, and lime!
What's more appetizing: eating our meals with a knife and fork or a calculator? Here at FO5O we accrue flavor rather than count calories thanks to delicious, low fat, low carb, lean protein, healthy fiber recipes like crisp, chewy Italian Insalata Di Cavolo, stick-to-your-ribs Southern Style Greens and Beans, or bright, bold Pollock Ceviche. Our calorie counting days are done!
Don't let our spices go stale in the rack! Never fear exotic flavor accents! Embrace fresh spice and reduce salt! With spice-savvy recipes like Indian-influenced Fresh and Easy Lamb Curry, Vegetarian Saag Aloo, and Scandinavian Spiced Fruit Compote, we can explore differing cultural cuisines and inflammation-fighting, anti-occident flavor profiles like coriander, cumin, turmeric and fenugreek!
A traditional English mixed grill of steaks, chops, kidneys, and bacon can lead to clogged arteries and swollen joints, so how about an inflammation fighting, omega-3-rich Seafood Mixed Grill of salmon, scallops, and prawns instead? Served with Beet, Ginger, and Walnut Oil Salad -- three serious inflammation fighters on their own -- the only thing to swell will be your pride!
Scrambled eggs with turmeric, sherry, mushrooms and spinach served over whole grain toast; garden skillet topped with a poached egg; steel cut slow oats with pear and blueberries.
A mixed green medley of escarole, endive, arugula and cress with olive oil and salt; sweet and spicy ambrosia tropicale combines mango, grilled pineapple and coconut; salade nicoise includes grilled tuna, tomato, boiled eggs, olives and green beans.
Lemon pepper salmon skewers with tomato and basil salad; fireside chili made with ground turkey, three varieties of beans and vegetables.
Chicken legs marinated in a Jamaican jerk spice blend then grilled; a classic Indian dal; a vegetable stir-fry accented with Sichuan pepper.
A Spanish tortilla balances egg and cheese protein with the bulk of new potatoes, chickpeas and green beans; chicken and whole-grain salad; a platter of batter-less fish and air-fried chips.
Sushi rolls made with lemon; quick-kraut and pork casserole made with sauteed cabbage, caraway, and vinegar; grilled beef fajitas tacos.
Salmagundi of fresh berries and quinoa; grilled vegetable antipasto; oven-roasted tomatoes stuffed with sweet garden peas.
The myths and facts about gluten; brown rice and quinoa fusilli dressed in walnut and basil pesto; whole-wheat crepes.
Crab in a cradle -- crab meat nestled in an avocado half with lemon dressing; steamed red snapper; maritime stew with fish and shellfish.
Keeping saturated fat at a minimum while cooking beef, pork, & chicken; the importance of accompanying modest meat portions with sensible portions of healthy carbs & vegetables.
A simple recipe for the flavoring elixir pilipili hoho; replacing ketchup with pico de gallo; homemade cranberry sauce.