Introduction

As we age, our digestive systems, nutrient needs, and overall metabolism change — sometimes more than we realize. While vegetables remain essential for long-term health, certain options may become harder for the body to process after age 60. One such veggie is the humble cruciferous cabbage, which, despite its nutritional value, can trigger digestive discomfort in older adults due to its high fiber and sulfur content.
The good news? Plenty of other vegetables offer gentler digestion and powerful nutritional benefits. Below is a simple, wholesome recipe featuring a few of these well-tolerated, nutrient-rich vegetables.

Ingredients

1 cup sliced zucchini

1 cup diced carrots

1 cup baby spinach

½ cup chopped sweet bell peppers

1 tablespoon olive oil

1 teaspoon minced garlic

¼ teaspoon ground turmeric

Salt and pepper to taste

Optional: squeeze of fresh lemon

Instructions

Prep the veggies: Rinse and chop all vegetables into even, bite-sized pieces.

Heat the pan: Warm olive oil in a medium skillet over medium heat.

Sauté aromatics: Add garlic and cook for about 30 seconds until fragrant.

Cook the hardy vegetables: Add carrots and peppers first, cooking for 4–5 minutes until they begin to soften.

Add remaining veggies: Mix in zucchini and cook for an additional 3 minutes.

Finish with greens: Stir in the spinach and turmeric, cooking just until the spinach wilts.

Season and serve: Add salt, pepper, and a touch of lemon juice if desired.

Serving and Storage Tips

Serving: Pair these sautéed veggies with brown rice, quinoa, or a lean protein for a balanced, senior-friendly meal.

Storage: Keep leftovers in an airtight container for up to 3 days in the refrigerator.

Reheating: Warm gently on the stovetop or microwave in 30-second intervals to prevent overcooking.

Variations