November 5, 2024

Caregivers find themselves wearing multiple hats throughout the day.  One common one is a chef’s hat.  Some caregivers have never worn such a hat before.  Perhaps, most of the cooking was done by the spouse.  Perhaps, eating out was the norm.  For other caregivers, they are comfortable in a chef’s hat, having been the main cook for years.  But they are overwhelmed and weighed down by the amount of hats they now have to wear as they must put on other hats their spouse had previously worn.

Whether a caregiver is used to cooking regularly or not, this particular hat brings another level of stress to an already stressful situation.  It adds another layer to an already overloaded amount of responsibility.  Cooking a meal is more than just the time spent in the kitchen.

First, a caregiver must put together a meal plan and grocery list.  Doing this week in and week out is daunting.  They must keep in mind their loved ones’ ever changing dietary needs.  They must balance what their loved one can and will eat and a healthy diet.  Good nutrition is crucial to maintain so many important aspects of life – weight management, energy levels, vitamin intake, bladder and bowel function.  Too much weight on a loved one makes transferring them more difficult.  Weight loss can lead to other health complications.  Energy levels are needed for quality of life.  Vitamin intake helps ward off infections.  Too much processed food can cause constipation.  Too much fiber can cause diarrhea.  It’s a continual balancing act.

Once they have navigated the meal planning process, then they must venture out to the store – no easy feat if they cannot leave their loved one home alone.  They must arrange care for the time they will be gone.  If they cannot arrange care, they must take their loved one with them.  This adds hours to a trip to a store.  It is similar to taking a trip with a young child.  The caregiver must have diapers, wipes, and extra clothes in case of an accident.  Then comes the tricky part of  transferring the loved one to and from the car.  Once at the store, how does the caregiver gather the necessary groceries all while pushing a wheelchair?  It’s a creative process and a tiring one.  Groceries are bought.  Then it’s back to the car to load up your loved one and the groceries and drive home.

After they acquire the groceries, get them home, and put them away, then they are finally ready to cook.  Depending on the recipe that process could take anywhere from 20 minutes to an hour or more.  

Finally, it’s time to eat.  The chef’s hat can come off.  But another hat replaces it.  Many caregivers must assist their loved one to eat.  Maybe that looks like speaking cues to keep the loved one on the task of eating.  Maybe that looks like using a utensil to manually put the food in their mouth.  Either way, eating is not a relaxing or leisurely activity.

The meal is complete, but the duties are not over.  The chef’s hat goes back on and the caregiver begins the task of cleaning up – gathering dishes, rinsing them off, loading the dishwasher, hand washing dishes, wiping up counters, and putting away leftovers.  It’s all part of the process of feeding your disabled loved one.

Let’s be honest.  No one can maintain this schedule indefinitely.  Changes must be made in order to allow the caregiver more energy and more time to enjoy with their loved one.  So, let’s talk about some adjustments and changes that can be implemented to make the process more manageable.

For some, hiring someone to come in to help is an option.  Even in the best situations, however, most hired help will not be available for 3 meals a day, 7 days a week.  They will also not likely take over the meal planning and grocery shopping.

Meal planning is time consuming, but there are some hacks to make it simpler.  

1. Try to plan a week at a time.

2. Stick with foods you know you and your loved one enjoys.

3. Pick recipes that are quick to make – 30 minutes or less, start to finish. 

4. Attempt to find recipes that only use 1 or 2 pans. 

5. Add in a few “pre-made” meals to your week’s plan.

6. Fill in the meal plan with simple snacks such as pre-cut fruits, sliced cheeses, and granola bars.

To simplify grocery shopping, try to designate one day a week as your grocery shopping day.  That allows you consistency in your schedule as well as allowing you to schedule someone to sit with your loved one.  

Grocery pick up is another useful option that can ease the stress of shopping.  After your grocery list is complete, shop online and your favorite local grocery store and schedule a pick up time.  When you go to retrieve your groceries, your time away from your loved one is shortened, and if you must take your loved one with you, it reduces the amount of times you must transfer them.

Here are a few suggestions to ease the meal prep.

1. Buy pre-cut vegetables like onions or peppers.

2. Buy pre-shredded cheeses.

3. Buy pre-seasoned meats.  They’re tasty and you don’t waste time mixing and waiting for your own marinade.

4. Buy bottled sauces such as BBQ, teriyaki, etc.

5. Buy steam in bag vegetables.

When cooking try to use only items that can be cleaned in the dishwasher.  And attempt to clean as you go.  This will shorten the duration of clean up time after a meal.

To help get those creative juices flowing, here are a few simple, tasty, healthy recipes that you can add to your rotation.

Smoothie:
1 banana
1 (8oz) container of yogurt, your choice of flavor
1.5 cups frozen fruit, your choice
1 handful baby spinach
½-1 cup milk, depending on your thickness preference

Put all ingredients in a blender and blend until smooth.  Pour into a glass, insert straw for easier drinking, and enjoy!

Pizza Quesadillas:
Package of flour tortillas
1 jar pizza sauce
Meat of choice (ham, sausage, pepperoni, etc.)
Pre-shredded cheese
Pre-chopped vegetables of choice (onions, green peppers, olives, mushrooms, etc)

Heat an electric griddle to low-medium heat – approximately 275 degrees.  Place three tortillas on a plate.  Put a spoonful of pizza sauce on each tortilla.  Layer a ¼-½ cup shredded cheese on the sauce.  Top with meat and/or vegetables.  Place another tortilla on top. Carefully transfer tortillas to griddle.  Heat on one side for about 3-4 minutes.  Turn over and heat other side 3-4 minutes.  Remove from griddle and cut into quarters with a pizza cutter.

*** Quesadillas can be made with a variety of fillings – ham and cheese; broccoli and cheese; chicken or steak and cheese, etc.

BBQ Chicken Sandwiches:
Chicken thighs or tenders, frozen or fresh
BBQ Sauce
Buns

Place chicken in crockpot and add ¼ cup water.  Turn on low and cook 8 hours or high and cook 4 hours.  When done cooking, shred the chicken with tongs or two forks and pour BBQ sauce in.  Mix until all chicken is covered.  Transfer a scoop of chicken on to a bun.

*** Can serve with pre-made coleslaw or potato salad and warmed canned baked beans.

Baked Potato Bar:
Potatoes
Shredded cheese
Diced ham
Sour cream
Butter
Salt and Pepper
Steam in bag broccoli

Pick out a few decent sized potatoes, as many as you’ll need to feed your family.  Wash them well.

A few options to cook:

1. Prick potatoes a few times with a fork.  Cover in olive oil or butter.  Sprinkle with salt.  Cover tightly in foil and place in a crockpot.  Cook on high 4-5 hours or low 7-8 hours until tender.

2. Preheat oven to 400 degrees.  Prick potatoes a few times with a fork.  Cover in olive oil or butter.  Sprinkle with salt.  Place potatoes on cookie sheet lined with foil.  Bake for 1 hour or until tender.

3. Place a few inches of water in a pot and place a steam basket in pot.  Place potatoes in basket and cover.  Steam for about 1 hour, adding water as necessary.

While potatoes are cooking, prep remaining ingredients.  Once potatoes are done, prepare as desired with topping of choice.

Chicken Stir Fry:
Chicken thighs or tenders
Stir Fry sauce
Steam in bag vegetables like broccoli, snap peas, or stir fry vegetable
Steam in bag rice

A few options to cook:

1. Place chicken in crockpot and cook on low for 6 hours or high for 3.  When cooked, shred the chicken and add stir fry sauce.  

2. Heat canola oil in large pan.  Add chicken and brown for 4-5 minutes per side.  Continue to cook until internal temperatures reached 165 degrees.  Add in stir fry sauce.

While chicken is cooking, steam the vegetable and rice.

When chicken is done, assemble the plate or bowl with chicken, rice, and vegetables.