Great Food: A Beloved Chef’s Recipe for Health and Longevity at Chelsea Jewish Lifecare
These days, residents on the Chelsea and Peabody campuses are eating a lot of beans. In fact, hummus is among the most-requested dishes from residents. But it wasn’t always this way.
“Ten years ago, we had very few bean lovers in our midst,” said Michael Millard, Director of Food Service at Chelsea Service Lifecare. “Today, we can’t serve hummus often enough.” To introduce new foods, Chef Michael usually begins with a small amount. “I’ll serve a burger with garbanzo bean salad, or a hummus appetizer with a side of pita, or a white bean soup with carrots and potatoes. It’s a great way to add fiber, nutrients and taste.”
Millard, who has been with the organization for over 12 years, has seen many food trends come and go. Now he totally embraces a diet heavy with fruits, vegetables, olive oil, fish, lean meats, healthy fats, legumes, and whole grains. Often referred to as the “Blue Zone” or “Mediterranean Diet,” this way of eating is not so much a diet, but rather more of a lifestyle.
There’s also a strong Jewish and Israeli influence in Millard’s cooking. “The foods native to Israel have introduced us to incredible flavors,” he explains. “They also align well with keeping kosher, which we observe in all of our residences.”
Does healthy eating promote longevity and good health? Research shows a diet rich in plant-based whole foods can support heart health, reduce inflammation, and even boost cognitive function, making it especially beneficial for older adults. “Beans have good amounts of protein and fiber,” explains Millard, “Fish has omega that is necessary for healthy joints. I’m beginning to sound like a commercial for eating healthy,” he adds with a laugh.
Millard also enjoys putting a healthy twist on classic dishes. “Stuffing is a great example,” he says. “I sometimes substitute sweet potatoes for bread. It’s a subtle change, but it adds vitamins, antioxidants, and fiber–and the savory-sweet flavor is delicious. “Variety is key. I like to mix things up, rotate menus, and keep meals balanced, flavorful, and comforting.”
Salmon is another resident favorite. Prepared with olive oil, lemon, fresh herbs, and occasionally za’atar—a traditional Middle Eastern spice blend—this dish reflects the essence of Mediterranean cooking. “I couldn’t have pulled this off ten years ago,” jokes Millard.
Soups are widely requested all year round. Chicken vegetable, tomato, lentil, and garbanzo bean top the list. Salads also shine—especially in warmer months—with popular choices such as grilled chicken salad and Israeli chopped salad offering a satisfying mix of protein, fiber, and fresh vegetables.
Quinoa, which Michael calls a “sneaky super healthy grain,” can often be found on the menu. “Residents were hesitant at first, but now they embrace this superfood. For example, I’ll make stuffed peppers with quinoa instead of rice. It has more nutritional value, and most people don’t even notice the difference. All they know is that it tastes good.”
And what about dessert? “Absolutely,” says the chef with a smile. “Everything in moderation. I try to encourage our residents to eat sugar earlier in the day as opposed to nighttime. But is there anything better than home-made, freshly baked chocolate chip cookies? The aroma alone is irresistible.”
At Chelsea Jewish Lifecare, healthy eating isn’t about strict rules—it’s about balance, enjoyment, and nourishing both the body and spirit. Judging by the new-found popularity of hummus and quinoa, residents are happily embracing the journey.
