Episode 30: LCHF with the Elderly

LCHF Family

030: LCHF with the Elderly Released: March 22, 2018 Anne and Adam chat about their experience trying to get Anne's mom, a type-2 diabetic in nursing care, on a diet better suited to her needs than pancakes and pasta. Listen in to learn how they handled working with the staff, as well as the difference in dietary needs and considerations for the elderly. This episode was recorded a month in advance. There have been developments that will be addressed in episode 31! This week's sponsor is Anne's editing company, 3T Editing. Anne helps self-publishing authors polish their work to the point of professionalism. She's been honored to work with Amazon best-selling authors Connor Boyack and Scott Horton. She also works with bloggers and podcasters. Swing by the website to learn more, or contact her at anne @ 3tediting . com. After moving back to the US, Anne got clearance from her mother's nursing home to bring in meals for her. The following is the first week of meals. These are all tasty straight from the fridge, so they would be great packed meal options for any occasion, as long as you can keep them cold. Day 1: B: 2 hardboiled eggs with salt and pepper, 3 slices of bacon. L: Taco Salad, salsa and sour cream, Sabra single-serve guacamole. D: Orange ginger glazed pork with a green salad with nuts, cheese, cucumber and vinaigrette dressing. (Pork recipe from Eat Happy.) S: Sharp cheddar cheese. Day 2: B: Greek yogurt, 1 tsp vanilla, 1/2 c. raspberries, 10 gr. unsweetened coconut flakes, 2 whole walnuts. L: Tuna mayo salad with olives, celery, and mustard. Green salad with vinaigrette. D: Cottage cheese with salt and pepper, veggie sticks, salami, 10 olives. S: Mixed nuts. Day 3: B: Onion, cheese, bacon, and broccoli frittata with mixed greens and vinaigrette. L: Three grain-free meatballs with marinara for dipping, mozzarella cheese stick. D: Corn Dog Muffins with mustard and mayo for dipping, fresh broccoli. (She liked these, but they fall apart too much for her to eat them as finger food, so these are coming out of the rotation.) S: Sharp cheddar cheese. Day 4: B: Greek yogurt, 1 tsp vanilla, 1/2 c. raspberries, 10 gr. unsweetened coconut flakes, 2 whole walnuts. L: A sliced Italian sausage with grilled onions and peppers, and marinara sauce for dipping. D: Chef salad with vinaigrette. S: Mixed nuts Day 5: B: 2 hardboiled eggs with salt and pepper, 3 slices of bacon. L: Prepackaged salami and cheese (Costco), nuts, and olives. D: Sliced steak with green salad and vinaigrette. S: Sharp cheddar cheese Day 6: B: Cheddar biscuit (recipe below), bacon, blackberries. L: Egg and mayo salad with a green salad and vinaigrette. D: Vegetable and bacon fritters (roughly that recipe, with bacon added) with sour cream and salsa dipping sauce. S: Olives. Day 7: B: Frittata with mixed greens. L: Two containers of Sabra guacamole with cheese crisp crackers and veggie sticks. D: Big Mac Salad. S: Trail mix: chop up a few walnuts, and pecans, add coconut chips and a chopped square of 85% dark chocolate. Throw it all in a snack bag. LCHF Biscuits Makes 6-8 biscuits. 10 min prep time. 12 min bake time. Ingredients: 1.5 cups almond flour 1/4 tsp salt 1 Tbsp baking powder 1/2 tsp garlic powder (optional) 2 eggs 4 Tbsp liquid fat + more for greasing the pan. (melted butter is our favorite, but it can also be made with bacon grease or melted coconut oil.) 1/3 cup sour cream 1/3 cup finely shredded cheddar cheese 1. Preheat the over to 400F or 200C. Grease a muffin tin with melted butter, coconut oil, or bacon grease, or line the muffin tin with paper or silicone liners. 1. Mix the first 4 ingredients in a bowl with a whisk or fork to break up any lumps. 2. In another bowl, whisk the eggs, butter, fat, and sour cream. 3. Add the wet ingredients to the dry and stir to combine. 4. Fold in the shredded cheese. 5. Fill the compartments of the muffin tin about 3/4 of the way full. 6. Bake for around 12 minutes, until the center is set. 7. Remove from oven and cool for 3-5 minutes. These should leave the pan easily, but if they offer resistance, slide a table knife along the edge before turning the pan over. They should pop right out. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.