Healthy eating is right at all ages


Eating healthfully is the right way to eat for all ages. If you are looking for some guidance, try MyPlate.Gov, a food guidance website run by the U.S. Department of Agriculture Center for Nutrition Policy and Promotion. It  offers the following suggestions for healthy eating:


“MyPlate is a reminder to find your healthy eating style and build it throughout your lifetime. Everything you eat and drink matters. The right mix can help you be healthier now and in the future.” 

• Focus on variety, amount and nutrition.

• Choose foods and beverages with less saturated fat, sodium and added sugars.

• Start with small changes to build healthier eating styles.

• Support healthy eating for everyone.

• Eating healthy is a journey shaped by many factors, including our stage of life, situations, preferences, access to food, culture, traditions and the personal decisions we make over time. All your food and beverage choices count. Focus on making healthy food and beverage choices from all five food groups including fruits, vegetablesgrainsprotein foods and dairy to get the nutrients you need.

• Eat the right amount of calories for you based on your age, sex, height, weight and physical activity level.

• Building a healthier eating style can help you avoid overweight and obesity and reduce your risk of diseases such as heart disease, diabetes, and cancer.

At the Phyllis Siperstein Tamarisk Assisted Living Residence in Warwick, residents choose from an array of dining options to accomplish these healthy eating goals.

The recipes we share here are created by our chefs. Maintaining a healthy lifestyle via meals, along with a daily fitness program and stimulating social activities keeps everyone in our community and yours happy and healthy.


Winter Vegetable & Bean Soup

Serves 10-12


2 large carrots, sliced

1 large onion, diced

2 stalks celery, diced

2 cloves garlic, chopped

2 leeks, cut lengthwise and sliced

2 tablespoons vegetable oil

3 plum tomatoes, seeds removed, cut into 1-inch pieces

1 zucchini, skin on, cut into 1-inch pieces

1 cup diced butternut squash

2 cans cannellini beans

1 large potato, peeled, cut into 1-inch pieces

1 large sweet potato, peeled, cut into 1-inch pieces

Fresh thyme leaves

Fresh basil

2 cups baby kale, stems removed

7-8 cups water

Salt and pepper  to taste



Heat oil in soup pot and sauté  onions, leeks, carrots, celery, garlic and thyme until soft and translucent, about 15 min. Add the tomatoes and turn heat to medium.  Cook for 10 minutes stirring so it doesn’t stick. 

Add the zucchini, butternut squash, kale and cook for additional 5 minutes. Add salt and pepper, water and potatoes. 

Bring to a boil, then add the beans and simmer covered, for 25-30 minutes, stirring occasionally, until the butternut squash and potatoes are fork tender. Taste and adjust seasoning, stir in the fresh basil and serve.

Turkey Meatloaf


2 pounds ground turkey

1 medium onion, diced

1/2 diced red pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

3/4 cups oats

8 ounce can low-sodium V8 Juice

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 cup ketchup


Preheat oven to 350 degrees.

Combine everything but the ketchup and mix until well combined.

Transfer to a loaf pan and rub the ketchup over the loaf.  Bake for an hour or until thermometer reads 160 degrees.

Remove from oven and let rest for 15 minutes before slicing.

Root Vegetable Ratatouille

Serves 8-10


2 onions, diced

1 cup  green beans, trimmed and cut in half

4 cloves garlic, chopped

2 red peppers, cut into 1-inch pieces

8 tablespoons vegetable oil

2 plum tomatoes, seeds removed, cut into 1-inch pieces

1 zucchini, skin on, cut into 1-inch pieces

1 cup diced butternut squash

2 parsnips, peeled, cut into 1-inch pieces

1 large potato, peeled, cut into 1-inch pieces

1 sweet potato, peeled, cut into 1-inch pieces

1/2 large eggplant peeled,

cut into 1-inch pieces

1 1/2 cups water

1 tablespoon sugar

3 tablespoons each garlic and onion powder

2 tablespoons tomato paste

Salt and pepper to taste


Preheat oven to 400 degrees.

Place potatoes, butternut squash and parsnips in a large bowl.  Add 4 tablespoons of oil, garlic powder and onion powder and toss.  Spray a sheet pan and roast the root vegetables for approximately 20-30 minutes. 

While they are cooking, in a heavy pot on medium heat, add the other 4 tablespoons of oil, add the onions and fry for 5 minutes, stir in the garlic and red peppers and fry for another 5 minutes. Add the green beans, zucchini and eggplant, stirring occasionally just until they begin to soften.  Add tomatoes, sugar, tomato paste, salt and pepper. Add the roasted vegetables and stir well. Pour in the water just enough to cover half of the vegetables.   Cover and leave to simmer gently for 30 minutes.  Taste and add more salt and pepper if needed.  Uncover and simmer for another 30 minutes until vegetables are very soft and most of the liquid is evaporated.  Serve over basmati or brown rice for a meal, or as is for a side dish.

SUSAN ADLER is the marketing and communications director at Tamarisk where Deb BLAZAR is the executive chef. For further information about Tamarisk or to schedule a tour, please contact Adler at 401-732-0037 ext. 104 or