From Your Leaders in Aging Services  •  Presbyterian SeniorCare Network  •  Lutheran SeniorLife
Select Page

From breakfast to dinner, keep your body nourished and your belly happy

Welcome to 2022! A new year calls for nourishing your body with healthy comfort foods that take advantage of the flavors of the season. These nutrient-packed recipes will help you warm up from the inside out – keeping you cozy from the time you roll out of bed in the morning until you’re ready to call it a day.

Walnut Fig Oatmeal

Since ancient times, humans have been enjoying figs, one of the most prized fruits in history. Figs offer a delicate sweetness plus nutrients like manganese and fiber. Delicious spices and a quick cooking oatmeal create the perfect complement to figs on a cold morning. Makes two servings.


  • 6 dried figs
  • 1 cup rolled oats
  • 2 cups water
  • ½ teaspoon cinnamon
  • 2 pinches nutmeg
  • ¼ cup walnuts

Step 1. Cut the dried figs into bite-size pieces.
Step 2. In a saucepan, bring the water and oats to a rolling boil over medium-high heat. Reduce the heat and let simmer.
Step 3. Once most of the water is absorbed, stir in chopped figs.
Step 4. Remove the pan from the heat. Stir in the cinnamon, nutmeg, and walnuts.

For faster prep, soak the oats and water overnight in the fridge. You’ll have soft, ready-to-eat oatmeal the next morning!

The Best Detox Slow-Cooker Lentil Soup

As you’re cleaning up from breakfast, get this easy, healthy soup going so that you’ll have a tasty dish to look forward to at dinnertime. Stocking your pot with season-ready vegetables adds nutritious colors and variety to your menu; using a slow cooker will help your whole house smell delicious throughout the day. This recipe makes eight servings, so you can freeze half of it for an easy meal next month to reheat when you’re hungry for something hearty, healthy and quick.

Ingredients for the Crock-Pot:

  • 2 cups butternut squash (peeled and cubed)
  • 2 cups carrots (peeled and sliced)
  • 2 cups potatoes (chopped)
  • 2 cups celery (chopped)
  • 1 cup green lentils
  • ¾ cup yellow split peas
  • 1 onion (chopped)
  • 5 cloves garlic (minced)
  • 8-10 cups vegetable or chicken broth
  • 2 teaspoons Herbes de Provence
  • 1 teaspoon salt (or more to taste)

Ingredients to add at the end:

  • 2-3 cups kale (stems removed, chopped)
  • 1 cup parsley (chopped)
  • ½ cup olive oil
  • Sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Step 1. Place all ingredients in the slow cooker.
Step 2. Cover and cook on high for 5-6 hours or low for 7-8 hours.
Step 3. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking. (The oil will form a creamy emulsion with the soup.)
Step 4. Add back to the pot and stir to combine.
Step 5. Stir in the kale and parsley.
Step 6. Turn the heat off and just let everything rest for a bit before serving. The taste gets better with time – and so does the texture.
Step 7. Season to taste, adding the sherry, vinegar and/or lemon juice.

Take this recipe to the next level by serving it with crusty wheat bread and a bit of Parmesan cheese.

How to Get Started