Eating Outdoors -
food over 50

This episode focuses on the dietary challenges of "Eating Outdoors." Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S'mores pose a problem to those of us who can't, or at shouldn't, eat like teenagers anymore! Where we eat often impacts what we eat, and al fresco dining before the big game, or out in the woods, requires greater dietary diligence than cooking and eating at home. Chef/host David Jackson starts us off in the kitchen by prepping deliciously lean and tasty Lemon/Pepper Salmon Skewers and Fresh Tomato & Basil Salad, destined for the cooler and eventually the grill for a lighter, more nutritious tailgate party in the great outdoors. Then David cooks up a campsite supper with his extraordinary Fireside Chili. With ground turkey meat, three varieties of beans, a garden full of fresh vegetables and fragrant spices, it's delectably low in fat, low in sodium, high in fiber and guaranteed to stick to our ribs rather than our arteries!

Episode Duration: 26 minutes and 46 seconds

Episode Number: 203

No future air times were found for this episode.

About Food Over 50:

The mission of the cooking series FOOD OVER 50 is to inform, instruct and entertain America's late Gen-X, Boomer and senior audiences with artistic and appetizing preparations of wide-ranging international recipes that are nutritionally enticing.

Hosted by David Jackson, FOOD OVER 50 is primarily taped in the scenic Mojave Desert, with cooking segments taking place in the kitchen, and select seafood recipes shot at Jackson's quaint seaside cottage in The Outer Hebrides in Scotland.

The series also provides viewers with their own personal nutritionist.

During each episode, registered dietician Elizabeth Kelsey joins David to critique recipes from a health perspective and emphasize the importance of cooking fresh food.