Abbots Care Recipe Guide18th June 2019
Eating healthy meals is important at any stage of life. Following a few nutritional guidelines every day will help you and your family stay healthy and allow those at any stage of life to continue living to the fullest.
- Aim for at least five servings of fruit and vegetables a day, whether they’re fresh, frozen, tinned or dried
- Make sure you get loads of different colours of fruit and vegetables into your meals to ensure you’re getting a great range of vitamins and minerals
- Include a portion of carbohydrate in your meals, such as bread, rice, pasta, potato or cereal, and choose high-fibre or wholewheat options when you can
- Choose foods that are high in protein to maintain the healthy function of cells and muscles, such as lean meat, fish, eggs, nuts and pulses
- Add some healthy fats to your diet in your meals or as snacks, such as oily fish, nuts, olive oil and avocado to help regulate cholesterol levels
- Try to choose food with less salt in by avoiding processed foods, and choosing fresh foods as much as possible
- Stay hydrated by aiming for at least eight glasses of water, cordial, juice or tea every day
Although providing three balanced meals a day can seem daunting, it’s easier than you think! To help you out and provide a little inspiration for quick and easy meals, we’ve put together the Abbots Care Recipe Guide.
It’s packed full of delicious meals that you can make any day of the week, as well as helpful tips on nutrition, food preparation and food storage. Whether you’re a carer or a family member, you’ll get everything you need to prepare healthy and tasty breakfasts, lunches and dinners.
Here’s an example of one of the meals you’ll find in our recipe guide:
One-pot Chicken Pilaf
1 tsp sunflower oil
1 small onion, chopped
1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
2 tsp curry paste (choose your favourite)
1/3 mug Basmati rice
2/3 of a mug chicken stock
1 mug frozen mixed vegetables
1/2 mug frozen leaf spinach
Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add
the chicken pieces, fry for a further couple of minutes to brown, then stir in the
curry paste and rice and cook for another minute. Pour in the chicken stock
and throw in any larger bits of frozen veg. Bring to the boil, lower the heat,
then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg.
Scatter over the spinach, cover, then cook for 10 mins more until all the stock
is absorbed and the rice is tender. Give everything a good stir, season to taste,
then tuck in!
Total fat 13g
Saturated fat 2g
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