The series is not just an average How To cooking program. Instead, its more a Why To series emphasizing the importance of a nutritious and health-sustaining diet as we age. This episode advances this philosophy, while balancing good nutrition with abundant flavor, thanks to three disparate but delectable recipes.First, host David Jackson creates a trio of devilish eggs in the kitchen. Instead of traditionally deviled yolks, David stuffs the high protein egg whites with enticing and... [see more] surprising low fat fillings like zesty guacamole and curried squash.Ounce for ounce, lobster has as much protein as beefsteak, but a fraction of the saturated fat. So, David travels to his seaside hideaway in Scotland to catch and cook a luscious lobbie right on the beach.Then its back to his desert kitchen for Spanish arroz and frijoles pintos picantes. In other words, good old rice and beans, which together provide a super low fat protein, source, but masses of flavor thanks to garlic, chili and a decadent culinary twist.The episode finishes with the dietary pros and cons of protein in the Second Helpings segment. Then another visit to Scotland has David showing that hauling a heavy lobster creel from the depths, with a slippery line, is a very taxing way to Earn What You Eat!
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.