Go for Green Guidelines: Salad Bar
|
|
- Maurice Logan
- 5 years ago
- Views:
Transcription
1 Go for Green Guidelines: Salad Bar Overview Many people assume the salad bar is a healthy option, but it also can contain less healthy, performance-limiting options. That means the kinds of items offered and where each item is placed on the Salad Bar are very important. The Go for Green guidelines for salad bars are to increase fresh, healthy choices for the fixings while minimizing the less healthy and more processed options. Your dining-facility staff influences what service members choose to eat through what your facility serves as well as where your staff places menu items. Featuring Green-coded menu items in prominent places and educating diners on how to select healthy meals encourages them to choose Green- and Yellow-coded options over Red-coded options. Your staff also can encourage diners to be creative and design their own entrées using different Green-coded items throughout the dining facility. For example, combining a Green-coded protein from the short-order grill, such as grilled chicken, with Green-coded sides from the specialty bar makes a balanced and delicious entrée. G4G Menu Coding Goals for Dining Facilities (See for basic guidelines.) No more than 3 5 toppings on the salad bar should be Red-coded items. For example, if your salad bar typically features toppings, only 3 items should be coded Red. If the salad bar is smaller, further limit the number of Red offerings. At least 3 Green-coded salad dressings should be offered at each meal. No more than 3 Red-coded dressings may be offered at each meal. 1 FOOD PLACEMENT/SETUP The diagram below shows a possible way to set up the Salad Bar to be within G4G guidelines. Use the equipment you have on hand to mimic these ideas. Consider low-cost changes and movement of equipment within the dining facility/galley when feasible. Romaine lettuce Almonds Baked ham Croutons Bacon Caesar Ranch Spinach Berries Brown rice Black beans Garbanzo beans Grilled steak Roasted sweet potatoes Low-fat cheese Egg slices Balsamic vinaigrette Fromscratch Italian Bleu cheese Oils & Vinegars Diner flow of traffic
2 Place Green-coded options first on the line before Yellow- and Red-coded options to encourage the diner to choose the healthier options. Also place Green-coded items closest to the diner, requiring him or her to reach further for the Yellowand Red-coded options. Place Green-coded items, such as spinach and dark leafy greens, in the largest pan your bar accommodates. Green-coded vegetable toppings also can be placed in large pans. Place Red-coded options in the smallest pan your bar accommodates, and pair them with the smallest serving utensils. Serve Green-coded fats/oils, such as olive oil and avocado, in the smallest pans with small serving utensils to encourage diners to use the designated portions. A wide variety of options will help maintain interest in the Salad Bar. Rotate which items are served on the Salad Bar at least seasonally and ideally each day. Present some items in different order from day to day to make selections more interesting. This method will enhance the perception of variety without actually changing the ingredients. Offer diced cucumbers one day and sliced cucumbers the next. Switch diced tomatoes with wedge tomatoes, or alternate whole and halved cherry tomatoes. Offer hard-boiled eggs whole, halved, and chopped. 2 FOOD ITEMS Expand the types of salad greens offered on the Salad Bar. Instead of just iceberg or romaine, offer spinach, mixed greens, arugula, chopped kale, or shaved cabbage. Offer 2 types of salad greens if your Salad Bar has space. Offer more Green-coded items. Add more types of vegetables the more color, the better. Include fresh fruit such as berries. Offer roasted or grilled vegetables and roasted or grilled meats (chilled). Herbs, spices, and various cooking techniques can make traditional salad-bar toppings more enticing. For example, roasted red pepper and chickpeas develop more natural flavor than when raw. Substitute Red-coded toppings with Green- or Yellow-coded items whenever possible. Offer sunflower seeds or sliced almonds instead of croutons or bacon bits for crunch. Offer dried fruit for a flavor boost. Offer at least one homemade/from-scratch salad dressing per meal. Most of these scratch dressings will be an improvement over standard bottled/pre-made dressings. A homemade/scratch-made salad dressing can be Green-coded if prepared with mostly Green-coded ingredients. Offer a selection of oils (olive, canola, blends) and vinegars (apple cider, balsamic, red, white) on the salad bar as additional dressings. For bottled/pre-made dressings, offer at least one dressing that lists olive oil or canola oil as the first type of oil in its ingredient list. These are most likely to code Green or Yellow. Limit the number of Red-coded dressings you offer to 3 per meal. If diners are asking for 6 different Red-coded dressings, rotate these offerings at lunch and dinner to ensure diners favorites are offered once a day
3 3 FEATURED MEAL OR PLATE Create a Green-coded Featured Salad at least once a week. Offer daily if your facility staff can accommodate it. Diners will take your advice! The display for your Featured Salad should include a sign with: Salad name Ingredient list Directions on how to construct the Featured Salad, much like a recipe Within 6 months of launching G4G, work towards displaying a photograph of the Featured Salad or an actual plated salad. Featured Salad ideas (the portions below are entrée-size salads): 2 cups spinach + 1 Tbsp Feta cheese + 2 Tbsp black olives + ¼ cup tomatoes + ¼ cup cucumbers + balsamic vinaigrette 2 cups kale + 3 oz. chicken + 2 Tbsp croutons + 2 Tbsp banana peppers + ¼ cup chickpeas + Caesar dressing 2 cups Romaine lettuce + ¼ cup chilled Hacienda Corn and Beans + ¼ cup diced or mashed avocado + oil and vinegar Visit the G4G website for other ideas as they are developed: and click on Menu Revisions. Suggested Salad Bar items to help meet Go for Green Menu Coding Goals Listed by type: Leafy greens, vegetables (non-starchy), vegetables (starchy), starches/grains, fruit, protein, fats, dressings, and seasonings. Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Leafy Greens Romaine lettuce Leafy green or red lettuce Spinach Arugula Shredded or baby kale etables (non-starchy) Broccoli florets Tomatoes, cherry, diced, or wedges Red onion, sliced Mushrooms, sliced Carrots, shredded
4 Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Cucumbers, sliced or diced Bell peppers, sliced Banana peppers Green Moderate Jalapeños, sliced Green Moderate Portobello mushroom, marinated or grilled In development etables (starchy) Peas Hacienda Corn and Black Beans, chilled Legumes, cooked, cooled (lentils, beans: black, pinto, kidney, chickpeas/garbanzo) Green Low Q Green Moderate Garbanzo beans, roasted In development Starches/Grains Whole grains, cooked, cooled (quinoa, brown rice, barley, farro) Pita bread Yellow Low Croutons Red Low Tabbouleh In development Fruit Berries, fresh (strawberry, blueberry, blackberry, raspberry) Cranberries, dried Yellow Low Mandarin oranges Yellow Low Protein Baked chicken breast (boneless), sliced or diced Green Low L Baked salmon fillets Green Low L Hard-boiled egg, chopped, halved, or whole Yellow Low Grilled sirloin steak, sliced Yellow Low L Baked ham, diced Yellow High L
5 Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Fats Assorted nuts, toasted, unsalted Avocado, diced ½-inch Green Low U Feta cheese Yellow Low Parmesan cheese Yellow Low Part-skim ricotta cheese Yellow Moderate Cheddar cheese, shredded Red Moderate Bacon bits Red High Dressings Assorted oils (olive, safflower, sesame, flax, avocado) Assorted vinegars (balsamic, rice wine, sherry, apple cider, lemon juice) Homemade dressings In development Seasonings Lemon, wedges Pepper Red pepper flakes Fresh herbs, chopped (chives, cilantro, basil, scallions) Salt Green High * AFRS recipes can be found on the G4G website: click on Menu Revisions
Go for Green Guidelines: Salad Bar
Go for Green Guidelines: Salad Bar Overview Many people assume the Salad Bar is a healthy option, but it also can contain performance-limiting options. That means the types and variety of items offered
More informationGo for Green Guidelines: Deli/Sandwich Bar
Go for Green Guidelines: Deli/Sandwich Bar Overview Specialty bars are an excellent way to increase variety beyond what s offered on the Main/Hotline. When creating a Deli/Sandwich Bar, take into consideration
More informationGo for Green Guidelines: Taco Bar
Go for Green Guidelines: Taco Bar Overview Specialty bars are an excellent way to increase variety beyond what s offered on the Main/Hotline. When creating a Taco Bar, take into consideration the following
More informationGo for Green Guidelines: Breakfast
Go for Green Guidelines: Breakfast Overview The typical American breakfast menu has long been characterized by high-fat, high-calorie meats, fried eggs, and starchy side items. The Go for Green guidelines
More informationGo for Green Guidelines: Breakfast
Go for Green Guidelines: Breakfast Overview The typical American breakfast menu has long been characterized by high-fat, high-calorie meats, fried eggs, and starchy side items. The Go for Green guidelines
More informationYour Quickstart Range Seeker Meal Plan
Your Quickstart Range Seeker Meal Plan Welcome to your 4-day plan for feeding your best self. Make it yours Use stand-ins for preferences or sensitivities. Replace dairy with plant-based milks, meat with
More informationYour Quickstart Range Seeker Meal Plan
Your Quickstart Range Seeker Meal Plan Welcome to your 4-day plan for feeding your best self. Make it yours Use stand-ins for preferences or sensitivities. Replace dairy with plant-based milks, meat with
More informationBUILDING BETTER SALADS. Biggest Health Challenge Presentation
BUILDING BETTER SALADS Biggest Health Challenge Presentation Health Food Perception Salads are often thought of as health food This can be a misconception: Applebee s Oriental Chicken Salad, Regular 1390
More informationMEAL PLAN Week 1 SHOPPING LIST (See staple ingredients on page 2.)
MEAL PLAN Week 1 SHOPPING LIST (See staple ingredients on page 2.) 420 Calories 300 Calories Bacon burger Salad Spring Mix & Grilled Croutons Turkey Reuben Salad 230 Calories 450 Calories Penne with Arugula
More informationG4G Training STAFF TRAINING MODULE 4 INSTRUCTOR GUIDE CLASS TIMELINE
G4G Training STAFF TRAINING MODULE 4 INSTRUCTOR GUIDE CLASS TIMELINE Program Title: Module 4: G4G Food Placement Instructor: Certified Go for Green trainer Preferred: Dietitian certified as a Go for Green
More informationFAMILY-STYLE SALADS + WRAP PLATTERS
chicagocatering@justsalad.com FAMILY-STYLE SALADS + WRAP PLATTERS Chicken Caesar Romaine, Grilled Chicken, Shaved Parmesan, Croutons CREAMY CAESAR Try it with Shrimp or Organic Tofu Spicy Chicken Caesar
More informationInspired Meals. Small corn tortillas filled with scrambled eggs, black beans and tomatoes, topped with fresh avocado
Inspired Meals Please only eat breakfast items at breakfast, but if you would like to substitute a dinner recipe for a lunch recipe or vice versa, feel free to do so. BONUS: you may add 1 cup of vegetables
More informationNational Healthy Lunch Day. By Melissa Merrick, RD, LD
National Healthy Lunch Day By Melissa Merrick, RD, LD What is a Healthy Lunch? High in Fiber High in Vitamins & Minerals Low in Sodium Low in Saturated Fat Nutrient Dense vs. Calorie Dense Turkey Sandwich
More informationFAMILY-STYLE SALADS + WRAP PLATTERS
FAMILY-STYLE SALADS + WRAP PLATTERS Chicken Caesar Romaine, Grilled Chicken, Shaved Parmesan, Croutons CREAMY CAESAR Try it with Shrimp or Organic Sesame Tofu Spicy Chicken Caesar Romaine, Grilled Chicken,
More informationFAMILY-STYLE SALADS + WRAP PLATTERS
FAMILY-STYLE SALADS + WRAP PLATTERS Chicken Caesar Romaine, Grilled Chicken, Shaved Parmesan, Croutons CREAMY CAESAR Try it with Shrimp or Organic Sesame Tofu Spicy Chicken Caesar Romaine, Grilled Chicken,
More informationFAMILY-STYLE SALADS + WRAP PLATTERS
FAMILY-STYLE SALADS + WRAP PLATTERS Chicken Caesar Romaine, Grilled Chicken, Shaved Parmesan, Croutons CREAMY CAESAR Try it with Shrimp or Organic Sesame Tofu Spicy Chicken Caesar Romaine, Grilled Chicken,
More informationFAMILY-STYLE SALADS + WRAP PLATTERS
FAMILY-STYLE SALADS + WRAP PLATTERS Chicken Caesar Romaine, Grilled Chicken, Shaved Parmesan, Croutons CREAMY CAESAR Try it with Shrimp or Organic Sesame Tofu Spicy Chicken Caesar Romaine, Grilled Chicken,
More informationPlain Greek yogurt Banana, small, sliced Chopped walnuts honey Unsweetened Coffee or tea Water
FALL/WINTER WEEK 5 MEAL PLAN Day Menu Item 600 calories 2000 calories Protein/Dairy Protein/ Other carbohydrate Plain Greek yogurt Banana, small, sliced Chopped walnuts honey Unsweetened Coffee or tea
More informationHelper. Sheets. For. School Nutrition Programs
Helper Sheets For School Nutrition Programs 2016-2017 Child Nutrition Program Acronyms When planning how much to prepare or purchase: HELPFUL FORMULAS # of Servings Needed Helper Sheets Factor Amount
More informationBREAKFAST PASTRIES. Rotating Baked Goods. Pumpkin Muffin Cherry Scone Banana Tea Bread. Classic Muffin/Muffin Tops (Always Available)
BREAKFAST PASTRIES Rotating Baked Goods Pumpkin Muffin Cherry Scone Banana Tea Bread Classic Muffin/Muffin Tops (Always Available) Blueberry Cranberry Lemon Poppy Chocolate Chip Cinnamon Chip Corn SANDWICHES
More informationCatering Menu Lunch Buffets all include bottled water and assorted sodas
The Conference Center at OCLC Catering Menu Lunch Buffets all include bottled water and assorted sodas Wrap & Deli Connection I Choose Three: (we will add a vegetarian selection in addition to the 3 you
More informationSALADS. [Pesto Salmon Salad] (ENTREE) Pesto baked salmon Filet served atop Mixed Field Greens, Asiago Parmesan Cheese and Italian Dressing
Menu Details Salad SALADS Spinach & Strawberry Salad (Entree) Fresh Baby Spinach, Red Onions, Sliced juicy Strawberries and Feta Cheese tossed with a Sweet & Sour Poppy Seed Dressing. [Pesto Salmon Salad]
More informationWeek 2 Citrus cleanse
Grains (LIST A) ¼ cup quinoa** 2 limes 1 lemon 1 small apple 1 ½ cups spinach DAY 1 2 large zucchini (2 cups chopped, ½ cup grated) ½ cup diced cucumber ¼ cup diced tomato 2 cups diced bell peppers (2
More information7 Proven Salad Hacks to Lose More Weight
7 Proven Salad Hacks to Lose More Weight There is no getting around it just about any pathway to losing those excess pounds to achieve (and maintain) your healthy weight is going to involve crunching salads
More informationThe California Romaine, Grilled Chicken, Avocado, Egg Whites, Grape Tomatoes, Roasted Almonds Balsamic Vinaigrette
FAMILY-STYLE SALADS Buffalo Chicken Romaine, Buffalo Chicken, Pepper Jack, Celery, Tortilla Chips Buttermilk Ranch Chicken Caesar Romaine, Grilled Chicken, Shaved Parmesan, Croutons Creamy Caesar Caesar
More informationEATING NEW CREATIONS RETAIL GRAB - N - GO CATALOGUE
EATING NEW CREATIONS RETAIL GRAB - N - GO CATALOGUE TABLE OF CONTENTS 1... 10... 15... 23... 26... 31... SANDWICHES 2... TRADITIONAL 7... GOURMET WRAPS GREEN LEAF SALADS SHAKER SALADS COMPOSED SALADS LUNCHES
More informationSample Featured Menus
Sample Featured Menus Spring & Summer The Rainier Baby Spinach & Strawberry Sunflower seeds, feta, maple dressing (V, GF) Fire Grilled Seasonal Vegetables Balsamic reduction (VG, GF) Basmati Rice Pilaf
More informationCongratulations on the start of a new beginning with your Adonis Golden Ratio Nutrition Program!
Congratulations on the start of a new beginning with your Adonis Golden Ratio Nutrition Program! Substitutions: 2500 Just like you can adjust when you eat, you can also adjust what you eat. If you really
More informationRed Quinoa & Veggie Stir-Fry
Red Quinoa & Veggie Stir-Fry Our red quinoa and veggie stir-fry is packed with nutritious, crisp vegetables like red and yellow bell peppers, water chestnuts, snow pea pods and shredded carrots. The toasted
More informationJanuary January Sunday Monday Tuesday Wednesday Thursday Friday Saturday Menu 4 Menu 5 Menu 6 Menu 7 Menu 1
January 2017 January 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 Menu 1 Menu 2 Menu3 6 7 8 9 10 11 12 Menu 4 Menu 5 Menu 6 Menu 7 Menu 1 13 14 15 16 17 18 19 Menu 2 Menu 3 Menu
More informationUsing Nutrition to Fight Cancer (Adapted from Cancer Nutrition Info, LLC)
INFORMATION FOR PATIENTS Using Nutrition to Fight Cancer (Adapted from Cancer Nutrition Info, LLC) The most important cancer-fighting foods are plant foods such as vegetables, fruits, whole grains, nuts/seeds
More informationBREAKFAST Served until 9:30am
BREAKFAST Served until 9:30am BUILD YOUR OWN BURRITO BUILD YOUR OWN BOWL Your choice of scrambled eggs, melted cheese, roast potatoes, black or pinto beans, chorizo or bacon and any of our salsas. BREAKFAST
More information*Make sure to have plenty of rest and drink LOTS and LOTS of water! (8 oz. per hour while awake)
Lunch and Dinner (Chef V s Healthy Routine) HOW TO USE CHEF V S HEALTHY ROUTINE I want to make this simple for you. Since you may not always be in the mood for certain things, I ve created an easy chart
More informationApplesauce 1 cup 1 snack container (4oz) Cantaloupe 1 cup, diced or melon balls 1 medium wedge (1/8 of a med. melon)
Colegio de Señoritas El Sagrado Corazón Campus El Naranjo Science / English II Unit Amount of Food Group Tables 8th. FRUITS AMOUNT THAT COUNTS AS 1 CUP OF FRUIT OTHER AMOUNTS (COUNT AS 1/2 CUP OF FRUIT
More informationShareable Starters STARTERS. New! Buffalo Cheese Curds
New! Buffalo Cheese Curds Stone Fired Chicken Wings Wisconsin style cheese curds, hand breaded and lightly fried. Topped with Cajun spice and a buffalo sauce drizzle. Served with celery & ranch dressing.
More information1800-Calorie Mediterranean Menu
1800-Calorie Mediterranean Menu Mediterranean diets are rich in plant foods, such as vegetables, fruits, whole grains, and nuts and seeds, and include healthy proteins and fats. The macronutrient goals
More informationBREAKFAST PASTRIES. Rotating Baked Goods. Pumpkin Muffin Cherry Scone Banana Tea Bread. Classic Muffin/Muffin Tops (Always Available)
BREAKFAST PASTRIES Rotating Baked Goods Pumpkin Muffin Cherry Scone Banana Tea Bread Classic Muffin/Muffin Tops (Always Available) Blueberry Cranberry Lemon Poppy Chocolate Chip Cinnamon Chip Corn SANDWICHES
More informationFibre Content of Foods
Patient & Family Guide 2017 Fibre Content of Foods www.nshealth.ca Fibre Content of Foods Fibre is the part of a plant that your body cannot digest. It is found in whole grain products, vegetables, fruits
More informationGROCERY LIST week one
week one - green beans - medium spaghetti squash - green bell pepper (2) - broccoli - red bell pepper (2) - 4 red potatoes - tomato - baby carrots - celery - head of garlic (2) - head of iceberg lettuce
More informationMyPlate: What Counts as a Cup?
MyPlate: What Counts as a Cup? What Counts as a Cup of Fruit? In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. See the Chart 1 below.
More informationEat WELL. Live WELL. Be WELL!
Meals in Minutes 20 30 Dietitian approved meals in under NUTRITION EDUCATION with Supermarket.Dietitians@Cobornsinc.com minutes for you and your family. Our Supermarket Registered Dietitians AMY, RD, LD
More informationWeek Three Healthy Living Recipes
Week Three Healthy Living Recipes Detox Salad Stuffed Peppers Chicken Tortilla Soup Basil Almond Crusted Salmon with Roasted Asparagus, Sautéd Zucchini and Squash Bun-less Burgers with Kale, Veggie Sauté,
More informationEXCHANGE LISTS. PROTEIN (grams) FRUIT STARCH NUT FAT DAIRY PROTEIN
EXCHANGE CONTENT ELEMENTS Check the following lists to find your favorite foods. If you can t find an item, use the target values below to determine the approximate exchange. The table provides the information
More informationIdeal Low Glycemic Index
Patient Education Section 4 Page 1 Ideal Low Glycemic Index Heart-healthy food choices The glycemic index compares the impact on blood sugar levels of the carbohydrate in foods to an equivalent amount
More informationWeeks 7 & 8. Breakfast: various smashed toasts
Weeks 7 & 8 Breakfast: various smashed toasts A big trend in healthy breakfasts right now is smashed toasts. Basically, it s toasted bread with something delicious and healthy on top of it. Yield: 1 serving
More informationVegetarian Recipes. Your Favorite Berries, Fruit & Nuts (Serves 1)
Vegetarian Recipes Your Favorite Berries, Fruit & Nuts (Serves 1) In a bowl, combine your favorite fresh or frozen berries (blueberries, strawberries, raspberries) with your favorite fruit (i.e. banana,
More informationMy 30 Day Healthy Lifestyle Eating Plan
My 30 Day Healthy Lifestyle Eating Plan Mount Sinai is committed to helping you take a mindful approach to self-care and healthy living. An important part of self-care includes choosing foods that are
More information2018 DIRECT 2 YOU. Set-up/Return On-site or Campus Deliveries At Least 7 days in advance
2018 Our award winning culinary staff is comprised of graduates of some of the best culinary schools in America. Our event planners have years of experience in working with all types of groups and needs
More information~Extensive Lunch Buffet~
~Extensive Lunch Buffet~ Deli Buffet Romaine lettuce tossed in classic Caesar dressing with Parmesan cheese & garlic croutons -OR- House Salad Field greens served with mandarin oranges, bleu cheese and
More informationDaily Goals. Nutrition Plan 4 PLAN 4. Top Tips to Remember. Unlimited non-starchy vegetables. 1 cup beans/legumes
For every 2 vegetables, enjoy 1 fruit 15% of daily calories from meat, dairy, and processed foods Unlimited non-starchy vegetables Daily Goals PLAN 4 1 ounce raw unsalted nuts/seeds 1 cup beans/legumes
More informationMy Menu Planner Healthy eating just got easier.
My Menu Planner Healthy eating just got easier. Type 2 Diabetes Menu Plan- Female This menu is designed to help you prevent and manage type 2 diabetes. How to use this meal plan This meal plan is for general
More information2018 Cityline Weight Loss Challenge: 7-Day Meal Plan #4
2018 Cityline Weight Loss Challenge: 7-Day Meal Plan #4 Throughout the 2018 Cityline Weight Loss Challenge, Dr. Joey will release 4 brand new 7-day meal plans! This is the fourth one enjoy! MONDAY DAY
More informationBURN THE FAT FOODS 2.0.2
Lean Proteins BURN THE FAT FOODS 2.0.2 Beef, ground, 90% lean 4 oz uncooked 113 199 22.7 0 11.3 0.0 Beef, ground 95% lean 4 oz uncooked 113 155 24.3 0 6.0 0.0 Beef, round, top, lean (select) 4 oz uncooked
More informationLunch Menu November 1 st thru October 31, 2016
November 1 st thru October 31, 2016 Our Private Events Menu is created using the best quality, locally sourced products whenever possible. These dishes reflect the long lasting traditions of The Minikahda
More informationA DAY FOR A PICNIC. Select Two Entrées $44.00 Select Three Entrées $46.00 SELECT ENTRÉES. Accompaniments assorted sun chips and kettle chips
CHILLED A DAY FOR A PICNIC Select Two Entrées $44.00 Select Three Entrées $46.00 Soup of Day Homemade Pasta Salad orecchiette pasta, cherry tomatoes, haricot vert and kale CHILLED Baby Green Salad crumbled
More informationEXCHANGE CONTENT ELEMENTS
EXCHANGE CONTENT ELEMENTS Check the following lists to find your favorite foods. If you can t find an item, use the target values below to determine the approximate exchange. The table provides the information
More informationGlycemic Index. Patient Education Diabetes Care Center. What is the glycemic index? Rise in Blood Sugar vs. Time
Patient Education This handout explains the glycemic index (GI). It also lists low glycemic index foods to help you choose foods that will help you improve your blood glucose levels and the quality of
More information650 Newman Springs Road Lincroft, NJ 07738
Fresh, Delicious, Homemade Food 732-212-0010 Open 7 Days Lunch & Dinner www.quesogrill.com 650 Newman Springs Road Lincroft, NJ 07738 Dine-In Take-Out Delivery Catering BYOB 82360 Queso pgs1_2.indd 1 3/30/15
More informationCLIENT FOOD INTERVIEW
CLIENT FOOD INTERVIEW If you are interested in starting service with Annapolitan Palate please complete this form and return to: annapolitanpalate@gmail.com We look forward to working with you. Name: Phone:
More informationMilk. Fruits. Breakfast/ Lunch/Supper. ½ cup ¾ cup 1 cup 1 cup. Snack ½ cup ½ cup 1 cup 1 cup
Milk Breakfast/ Lunch/Supper ½ cup ¾ cup 1 cup 1 cup Snack ½ cup ½ cup 1 cup 1 cup Allowable Milk Options: 1 year old: Whole Milk 2 year old and older: Fat-Free, Low-Fat (1%) Flavored Milk: Must be fat-free
More information1200-Calorie Meal Plan
1200-Calorie Meal Plan Meal/Snack Servings/Food Category Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Breakfast Nutritional Beverage (1 1 oz. Protein 1 hardbed egg (1 Salsa Scrambles Eggs: 2 egg whites (1
More informationHOT BREAKFAST BREAKFAST SCRAMBLES $ HOT CROISSANT SANDWICHES $9.99 pp SCRAMBLED EGG SPECIALS $99.99
Focaccia.com HOT BREAKFAST Egg whites or egg beaters may be substituted upon request. BREAKFAST SCRAMBLES $89.99 Served with assorted fresh-baked breads. (Serves 10) BREAKFAST BURRITOS $9.99 pp SOUTHWESTERN
More informationHOURLY OPEN BAR EVENT PACKAGES
HOURLY OPEN BAR EVENT PACKAGES EAST VILLAGE PACKAGE $25 per person per hour call level spirits all craft beers select wines by the glass 10TH AVE PACKAGE $30 per person per hour premium level spirits all
More information*Note that foods marked with have no current tested ORAC value.
Fruit/ Serving/ ORAC Value Blueberries 1 c= 9,700 Cranberries (raw) 1 c= 9,600 Red Delicious apple 1= 7,800 Blackberries 1 c= 7,700 Granny Smith apple 1= 7,100 Raspberries 1 c= 6,000 Strawberries 1 c=
More informationCityline's 2016 Weight Loss Challenge: 7-day meal plan #2 MONDAY
Cityline's 2016 Weight Loss Challenge: 7-day meal plan #2 MONDAY Green smoothie 1/2 cup frozen berries 1 large handful fresh spinach 1 tbsp ground flax seed or flax seed oil 1 scoop protein powder of choice
More informationRecipe "Make-over" How to make your recipes healthier
Recipe "Make-over" How to make your recipes healthier Healthy eating includes healthy cooking. Whether it's a family favourite or a brand new recipe, many recipes can be made healthier. Healthy recipes
More informationRecharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
More informationServing Size. Calories
DP= Double Protein Calorie's New or Updated Size Serving Size Beverages Apple Cider Green Tea 12 oz. 140 0 0 0 0 70 34 0 34 0 Beet Lemonade 12 oz. 130 0 0 0 0 20 34 0 31 0 Classic Lemonade 12 oz. 150 0
More informationORDER NOW 3337 Michelson Drive, Irvine, CA
CATERING MENU ORDER NOW parkplacecatering@patinagroup.com 3337 Michelson Drive, Irvine, CA 92612 949 660 3337 BREAKFAST Our breakfast menu is based on price per person, minimum of 10 of each item to fulfill
More information2018 OSAI Menu Everyday items The following items will be provided every day in addition to the daily menus
BREAKFAST Yogurt Granola Instant oatmeal & grits packets Assorted cold cereal Sliced fruit (such as pineapple, strawberries, melon) Whole fruit (such as red & green apples, bananas, oranges, pears, grapes)
More informationHealthy Meals in a Hurry Cholesterol Awareness Month. Top Five Tips to Lower Cholesterol
Plan ahead! Plan a weekly menu o Get input from family members o Keep it Simple Make a shopping list based off menu Prepare meals in advance o Avoid unhealthy food choices by having quick and healthy options
More informationAMBIENT LUNCH MENUS Fall and Winter
AMBIENT LUNCH MENUS Fall and Winter Responsibly sourced and thoughtfully prepared menus designed to make entertaining easy A LA CARTE AMBIENT LUNCH SELECTIONS PROTEINS Pepper Crusted Sirloin GF cracked
More informationHealthy Meals in a Hurry
Healthy Meals in a Hurry Plan a weekly menu ahead of time! o Keep it simple & build with your family Make a shopping list based off menu Prepare meals in advance o Avoid unhealthy food choices by having
More informationNutri-Serve Food Management
Nutri-Serve Food Management Dealing With Gluten Allergies in Your School District The number of kids on gluten-free diets has increased over the last couple of years. This is believed to be due to greater
More informationSTANDARD ENTRÉES. Rosemary Garlic Roast Beef. Chicken Marsala. Spinach Stuffed Chicken Thigh. Rosemary Chicken
STANDARD ENTRÉES Rosemary Garlic Roast Beef tri tip beef coated with fresh rosemary and minced garlic Chicken Marsala roasted wild mushrooms and Marsala wine sauce Spinach Stuffed Chicken Thigh fresh spinach
More informationFOUR-COURSE EXPERIENCE Cheese fondue, salad, entrée and chocolate fondue. Please refer to the entrée section for selections and pricing.
FOUR-COURSE EXPERIENCE Cheese fondue, salad, entrée and chocolate fondue. Please refer to the entrée section for selections and pricing. Reservation times are limited. Not available Friday or Saturday
More informationFull Beverage Service 4.25 Freshly Brewed Starbucks Regular and Decaffeinated Coffee, Freshly Squeezed OJ, Bottled Water
HIG Catering Menu breakfast Full 4.25 Freshly Brewed Starbucks Regular and Decaffeinated Coffee, Freshly Squeezed OJ, Bottled Water Healthy Start 9.50 Freshly Baked Low-Fat Mini Muffins, Low-Fat Tea Bread,
More information-Personal Chef Service/Food Coach-
Nicole s Eat Good Feel Good Kitchen -Personal Chef Service/Food Coach- Cell 619-672 1872 nicole@nicoleegfg.com New Client Questionnaire Date: Client: Medical conditions: ( ) None ( ) Diabetic ( ) Heart
More informationHEALTHY EATER #1 RECIPES. Your Favorite Berries, Fruit & Nuts
HEALTHY EATER #1 RECIPES Eggs & Toast 2 whole Eggs 1 slice Ezekiel 4:9 Sprouted Whole Grain Bread Lightly spray pan with Misto Olive Oil Sprayer. Cook eggs scrambled or sunny side up. Toast bread Your
More informationL U N C H. All prices subject to a taxable 22% service charge & applicable sales tax Commerce Center Dr. Colorado Springs, CO 80919
L U N C H DELICATESSEN BUFFETS Pressed For Time $23 Seasonal Soup Mixed Field Greens, Chef's Choice Condiments and Dressing Heirloom Tomato and Mozzarella Salad Individual Bags of Potato Chips Roast Turkey
More informationLoaf makes 16 slices 1 slice: 140/6/19/172. Flax Brownies Jada Jude Emerson
1 cup all-purpose flour ½ cup whole-wheat flour ½ cup wheat bran 1/3 cup sugar or sugar substitute ¼ cup ground flaxseed or flax meal 1 tsp each baking soda and baking powder ½ tsp cinnamon ¼ tsp salt
More informationBlackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
More informationBISTRO FEATURES try one of our St. Patty s Day inspired beverage pairings!
BISTRO FEATURES try one of our St. Patty s Day inspired beverage pairings! IRISH POUTINE waffle fries, corned beef, gravy, white cheddar cheese curds / 10 Jameson IPA Caskmates / 9 MUSHROOM RAVIOLI WITH
More informationThese quick burger wraps will be a sure fire hit and they are much healthier than their fast food cousins.
TABLE OF CONTENTS Tex-Mex Burger Wraps 3 Veggie Chili 3 Lime Chicken 3 Mushroom and Scallion Chicken 3 Broccoli And Shrimp 3 Southwest Steaks w/salsa Sauce 3 Grilled Eggplant & Portobello Sandwich 3 TEX-MEX
More informationBreakfast Bar. Add on: Create a Bagel and Lox Bar lox platter: cold-smoked salmon, sprouts, cucumber, red onion, capers
Breakfast All buffets are priced per person. Minimum order 10 guest requested. All items are made from scratch using local, sustainable farmed and or organic ingredients including our breads, bagels and
More informationYou can also swap out food items by referring to the substitution guides on the final pages of this manual.
7 Congratulations on the start of a new beginning with your V-Taper Solution Nutrition Program! Substitutions: Just like you can adjust when you eat, you can also adjust what you eat. If you really like
More informationPEARL STREET GRILL BREAKFAST
PEARL STREET GRILL BREAKFAST Hotel Favorites Innjoyable Breakfast* Two eggs any style served with country potatoes, choice of meat and toast. Slider Trio* One each of bacon-sausage-ham slider, topped with
More informationSample Meal Plan & Recipes
Sample Meal Plan & Recipes September 2015 Try our sample meal plan to get you started with new healthy choices. Choose the recipes you like or try them all. These resources can help you get moving! Meal
More information2 Tbsp. fresh mint leaves, chopped 1/2 Asian pear, diced
Sizzling Korean Beef Marinate Time: 10 minutes Prep: 20 minutes Cook: 10 minutes Total: 40 minutes # of Servings: 6 Serving Size: 6 My son Solomon emphatically declared this 'Delicious!' and my daughter
More informationCOSÌ. caters. to order, contact Christie O Brien dining.purdue.edu/cosi. breakfast lunch dinner snacks
COSÌ caters breakfast lunch dinner snacks to order, contact Christie O Brien. 765-494-8035 obrie146@purdue.edu dining.purdue.edu/cosi breakfast squagel assortment an assortment of our squagels baked fresh
More informationIAmMsPrissy Basic Food Groups (Vegetables, Fruits, Grains, Dairy, and Protein Foods) inspire healthy eating and a balanced diet.
Vegetables may be fresh, frozen, canned or dried/dehydrated and may be eaten whole, cut-up, or mashed. 100% Vegetable Juice is part of the vegetable group. Eat a variety of dark green, red and orange vegetables,
More informationEN @mandysalads MANDYS.CA ELEVATING YOUR SPIRIT ONE SALAD AT A TIME OCTOBER SALAD...$13.25 romaine lettuce, mixed greens, toasted pecans, goat cheese, pear, dried cranberries, shredded carrots, cherry
More informationSimply Filling, Simply Delicious
Simply Filling, Simply Delicious Power Food-rich meals, menus and snacks Now Including Breakfasts! Table of Contents Our Favorite Flavor Boosts 3 Three Simply Filling Menus Family-Friendly Menu Baked Chicken
More information5 Day Clean Eating Meal Plan with Grocery List Healthy Wisdom from Amber
5 Day Clean Eating Meal Plan with Grocery List Healthy Wisdom from Amber Like most women, you have probably experienced self- sabotage and a lack of preparation on your health and weight loss journey.
More informationRecipe Conversion Tips Use natural sweeteners o Substitute with Stevia, honey, molasses, sugar in the raw, fructose, maple syrup
Recipe Conversion Tips Use natural sweeteners o Substitute with Stevia, honey, molasses, sugar in the raw, fructose, maple syrup Increase fiber o Leave skins on fruit and vegetables o Decrease portion
More informationTable of Contents. 10 Day Clean Eating Challenge
Table of Contents 10 Day Clean Eating Challenge 10 BREAKFAST RECIPES...3 Italian Scramble (T25)...3 Fruit and Cottage Cheese (Insanity)...3 Pita Scramble (Brazil Butt Lift)...3 Garden Frittata (Insanity
More informationVegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Session 2 Assessment Background Information Tips Goals Assessment of Current Eating Habits Vegetables, Fruit, On an average DAY, how many servings of these foods do you eat or drink?
More informationSLIM DOWN NOW. Monday. Snack 1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries
Monday 1/2 cup egg whites scrambled with 1 teaspoon olive oil, 1 teaspoon chopped basil, 1 teaspoon grated Parmesan, and 1/2 cup cherry tomatoes 1 slice whole-grain toast 1/2 cup blueberries 1/2 cup fat-free
More informationhealthy eat well, live well organic greenleafchopshop.com
organic eat well, live well healthy At the crossroads of delicious and simple, our drive to love, laugh and live longer was born. We look beyond today, forging our legacy out of authentic experiences,
More informationORDERING AND DELIVERY
MENU SELECTIONS WELCOME Southern Foodservice Management is pleased to present our catering menu. We offer a delicious array of food and beverage selections designed to meet the needs of your customers
More information