New episodes post every month! Visit our YouTube channel. @NewYorkStateOfficefortheAging
Live with Greg | Hospice Care in New York State
The four levels of hospice defined by Medicare are routine home care, continuous home care, general inpatient care, and respite care. Join our guests, President and CEO of the Hospice and Palliative Care Association of New York State Jeanne Chirico and Association on Aging in NY Executive Director Becky Preve to discover more about hospice services and end-of-life planning in New York State.
What's Cooking with NYSOFA | Amazing Tasting Bean & Veggie Soup, Warm Up and Fiber Up!
Bean and veggie soup is the focus of this new episode of What's Cooking with NYSOFA - hosted by Registered Dietitian Wendy Beckman.
Ingredients:
2 medium carrots
1 small onion
2 medium cloves garlic
2 medium celery stalks
1 large tomato
1 medium yellow squash
1 (15½-ounce) can red kidney beans
1 Tablespoon canola oil
1 teaspoon dried basil or dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
2 (14½-ounce) cans low-sodium chicken or beef broth
½ cup water
1 cup frozen green sweet peas
1 cup whole wheat pasta (such as macaroni, or penne)
Directions:
Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
Dice onion, celery, and tomato. Mince garlic.
Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
If using, rinse parsley. Pluck leaves from stems. Mince.
In a colander, drain and rinse beans.
In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
Add dried herbs, salt, and pepper. Stir.
Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes.
If using parsley, stir into soup before serving.
More recipes: www.snapedny.org
Ask the Experts: Nutrition Edition. Hosted by NYSOFA Registered Dietitian Lisbeth Irish. New episodes premiere every month.
Bookmark the YouTube playlist: https://ow.ly/rOeJ50V7QXG
NYSOFA's "Live with Greg" is an interview-style show. It streams twice a month here and on the NYSOFA YouTube channel. Director Olsen invites guests from across the aging network to discuss issues and resources that matter to older NYers AND their caregivers!
NYSOFA's unique partnership with SNAP-ED NY has helped us grow our YouTube channel exponentially by talking about maintaining healthy diets. Do you like learning about nutrition? Visit, like, and subscribe! @NewYorkStateOfficefortheAging
Remember: eating the right foods can help keep you healthy. Have some fun watching Registered Dietitian Wendy Beckman make nutritious and delicious dishes on "What's Cooking with NYSOFA." New episodes are released each month here AND on NYSOFA's YouTube channel.
Ask the Experts | Nutrition Edition February 2025 | Tips: Eating More Fruit Can Be Easy!
Hosted by NYSOFA/Snap-Ed NY Registered Dietitian Lisbeth Irish, the February 2025 episode features guest dietitian Janice Nowak, with tips about including more FRUIT in your nutritional choices.
Facts and figures, best practices for maintaining a healthy and active lifestyle, and resources available through the SNAP program are among topics that are discussed each month. Best of all, each show features a segment where YOUR questions are answered by professional dietitians.
Save Time. Save Money. Eat Healthy.
www.snapedny.org
Live with Greg | Alzheimer’s: New Science/Early Detection
More than six million Americans live with Alzheimer’s Disease. There is new science to share! Our guest panel of experts will also share ways to detect Alzheimer’s earlier thanks to recently developed technology.
What's Cooking with NYSOFA | The Magic of Kale and Customizing Your Own Version of A Tasty Dish
This recipe is quick and easy to prepare, and is loaded with nutrients. Try it for breakfast, lunch, or dinner.
Ingredients
vegetable cooking spray
1 bunch kale leaves (3 cups chopped)
1 large onion (1 cup chopped)
1 teaspoon vegetable oil
1/4 cup water
5 eggs
1/2 cup skim milk
2 ounces low-fat cheddar cheese (1/2 cup
grated)
1/2 teaspoon salt
1/4 teaspoon pepper
www.snapedny.org