Those living with Rheumatoid Arthritis often have difficulty with daily activities and cooking is no exception. This chronic condition causes inflammation at the joints and surrounding tissues. This can affect your ability to use a cutting board, open jars, carry pots and stand for long periods of time.
But by using certain kitchen tools and modifying your kitchen environment, you can decrease the amount of stress placed on your joints. If you or a loved has Rheumatoid Arthritis, follow these tips to make cooking easier.
Use Adaptive Kitchen Tools
Posted in: Caregiving, Food and Recipes, Health Care Tips, Healthy in NYC, Senior Citizens, Staying Active Tags: Adaptive Kitchen Tools, arthritis, caregiver, caregiver support, caregivers, cooking, coping with illness, elderly, Modify Environment, prevention, Rheumatoid Arthritis, safety, tips
This guest blog was written by Theresa Brereton, Visiting Nurse Service of New York Regional Nutritional Manager.
Looking for easy ways to make your favorite meals a little healthier? Try these 10 simple tips—you won’t have to give up the things you love when you learn a few heart-healthy cooking skills.
Try it for meats and vegetables. Use a rack so meat/poultry does not sit in its own drippings. Baste with fat-free, unsweetened liquids like wine, or salt-free or low-sodium tomato juice or lemon juice.
Add a little extra liquid to meats and vegetables,…
Many people feel overwhelmed by the diet and nutrition information that abounds in type and online. If you are always trying to lose weight this time of year–let’s all get ready for summer!–then you have probably tried many different weight-loss plans over the years. How about your kids? Have some of your diet successes and failures trickled down to them?
You know showing your children how to eat healthy is necessary, but buying fresh fruit for a change is only a part of it. Many children, both boys and girls, begin developing food issues,…
The Girl Scouts Troop 1986 is working hard on their 2013 intergenerational project at the VNSNY CHOICE Adult Day Center. The goal of this year’s initiative is to create nutrition-related in home activity kits for an underserved community in Westchester. Some bags will go to VNSNY CHOICE Westchester and others may go to a Meals on Wheels Program in Mt. Vernon.
A few months ago, Troop 1986 Heart of the Hudson, came to the Center to introduce the project. The Girl Scouts gave a cooking demonstration and led a discussion group…
I live in the Hudson Valley. We lose power during most big storms, often for several days. Over the years I’ve thrown out thousands of dollars in spoiled food. I’ve figured out a few ways to tell if stuff really needs to be tossed, and I’ve learned ways to minimize the loss.
How to minimize the damage
Listen to the forecast. Before a storm hits, my meals are all designed to clear out the perishables. In the days before Sandy struck, I ate several frozen dinners; I left the carrots…
When my son was little, we’d have conversations that went like this:
“Which would you rather eat, black beans and rice or candy?”
“Black beans and rice.”
“How about black beans and rice or ice cream?”
“How about black beans and rice or apples?”
As a result, we ate a lot of black beans and rice (my secret recipe: heat up a can of beans and dump over rice that’s been cooked in chicken broth), and we ate a lot of apples.
This, as you might suspect, is one of his favorite meals. I…
You know you “should” eat more vegetables. Maybe you don’t make them because you (or your spouse or kids) don’t like them or because they’re just so boring and you have to add so much butter or sauce to make them taste good that what’s the point—whatever your reason, you may not eat anywhere near the recommended number or servings.
The question, then, is: How do you cook your vegetables? Are you still steaming them? I’d like to propose you try a different technique. Toss…
August is National Sandwich Month. Whether you’re looking for fresh ideas for school lunches or your own brown bag, here are some ideas to reduce fat, boost the vitamins and minerals or just make a sandwich more healthful—but still delicious.
1. Spread pumpernickel with apple butter and grainy Dijon or German-style mustard. Layer with thin slices of leftover pork tenderloin.
2. Spread sourdough or toasted ciabatta with Sun-Dried Tomato Dip. Layer with strips of grilled chicken and avocado slices.
3. Boost the nutrients in your BLT: Bake the bacon on a rack so…
If you aren’t familiar with a galette, think of it as an open-faced pie that’s baked flat, not in a pie plate.
I don’t have air conditioning, so when I decide to bake something, I usually do it early in the day, before the sun gets too high and starts shining into my kitchen. The bonus: I get to eat pie for breakfast.
This might sound decadent, but nutritionally, there’s not much difference between an apple pie and an apple turnover, and muffins are pretty close to unfrosted cupcakes. By only using…
Going to a Fourth of July barbecue? When it’s too hot to cook, don’t offer to bring brownies or potato salad. You can mix up a bowl of coleslaw in about 15 minutes (less time if you have a food processor) without breaking a sweat.
I don’t use a lot of appliances when I cook. I’m much more likely to reach for a chef’s knife than I am my food processor—except when I make coleslaw. Shredding a head of cabbage takes about five seconds with a food processor, and I never…