At Lyndale Abilene Memory Care, we believe that our nutrition should be fresh, healthy and nourishing. We’re not okay with average. Our goal is to set the standard in the quality and presentation of meals for senior living. We want to bring the joy and entertainment of dining back into our residents’ lives – I have that privilege, so why shouldn’t they?
At our community, culinary is all about the food and presentation for our residents. No matter what their stage is in life, we want to give people an opportunity to enjoy delicious, sustaining food. We use fresh ingredients, locally-sourced vegetables and focus on plate presentation. It’s not uncommon for us to hear, “this is even nicer than what you see in restaurants!” That’s the Sagora difference.
If you’re caring for a loved one with Alzheimer’s or dementia at home, I recommend offering them a visual, controlled choice of what to eat. We work on a visual menu at our community, that’s why plating is so important. Residents end up enjoying things that they wouldn’t normally order from a print menu.
It’s also my philosophy that fresh is best, that’s what this generation is accustomed to, and the taste brings them back to familiar times. I recommend working a proper portion of lean proteins, including fish and chicken, and fresh vegetables into their diets. I also advise implementing in fresh fruits, especially blueberries because they have high antioxidants that aid in memory recollection. We often serve blueberry lemonade or put blueberries in salads or smoothies.
Below is a recipe for a resident favorite – Vegetable Frittata! This is a perfect meal for brunch. Bon Appétit!
Vegetable Frittata
Ingredients:
6 eggs
1 small red bell pepper diced
½ sweet onion diced
½ cup grape tomatoes cut in half length-wise
½ cup shredded cheese
1 Tbsp olive oil
½ tsp salt
½ tsp pepper
Instructions:
- Arrange a rack in the middle of the oven and heat to 400 degrees F.
- Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat. Add the bell pepper, onion and salt. Sauté until slightly softened, about 5 minutes. Add the grape tomato and cook for about 3 minutes. Remove from heat.
- Whip the eggs, cheese and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables.
- Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Allow to cool about 5 minutes before slicing and plating.
- Place frittata over grilled vegetables like asparagus or squash medley. Pairs well with fresh fruit for breakfast, brunch or dinner. Enjoy!