Go 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 for breakfast increase the availability of Greencoded menu items for each meal part (entrée, starchy side, and non-starchy side) and specialty bars while still offering some traditional and familiar menu items. When creating a breakfast menu, take into consideration these performance-minded guidelines. They will help you achieve the Go for Green Menu Coding Goals. The Armed Forces Recipe Service (AFRS) team is currently reviewing and developing new breakfast recipes. Your dining-facility staff influences what Military 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 create healthy meals encourages them to choose Green- and Yellow-coded options over Red-coded ones. Your staff also can encourage diners to be creative and design their own entrées with different Green-coded items throughout the dining facility. For example, start with a Green-coded protein from the Omelet Bar (such as an egg-white omelet), add Green-coded items from the Breakfast Bar (vegetables or fruit salsa), and add a slice of whole-wheat toast for a balanced and delicious entrée. G4G Menu Coding Goals: Breakfast for Dining Facilities (The G4G Menu Coding Goals can be found at https://www.hprc-online.org/resources/programrequirements-appendix-g-g4g-menu-coding-goals.) Main/Hotline entrées: Offer at least one Green-coded item daily. Main/Hotline starchy sides: Offer at least one Green-coded item every other day. Main/Hotline non-starchy sides: Offer at least one Green-coded item daily. Short Order/Grill Omelet station, breakfast entrées (where applicable): Offer at least one Greencoded omelet or entrée and at least 4 Green-coded omelet toppings/fillings daily. Short Order/Grill sides: Offer at least one Green-coded item daily. Breakfast Bar: Offer at least 6 Green-coded items and no more than 3 Red-coded items daily. Cold cereals: Offer at least 2 Green-coded and no more than 2 Red-coded cold cereals daily. Hot cereals: Offer at least one Green-coded hot cereal daily. 050118 1

1 FOOD PLACEMENT/SETUP The diagram below (page 3) shows one possible way to present Breakfast to be within G4G guidelines. Use the equipment you have on hand to mimic these ideas. And consider low-cost changes and movement of equipment within the dining facility/galley when possible. For each category, place Green-coded options first on the line before Yellow- and Red-coded ones to encourage diners to make healthier choices. Also place Green-coded items in easy-to-reach spots, requiring diners to reach further for Yellow- and Red-coded items. Place high-volume, Green-coded options in the largest pans your bar accommodates. Place Red-coded items in the smallest pans your bar accommodates, and pair them with your 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. Use areas of the dining facility that are generally not in service during the breakfast hours. For example: Create a Breakfast Bar in the Salad Bar space that s used at lunch and dinner, and offer items such as cottage cheese and yogurt with toppings that can be mixed into or paired with these offerings. Place hot cereal, such as oatmeal and grits, in the space used for soups. The same toppings offered for cottage cheese and yogurt (nuts, fresh or dried fruit, and granola) can be mixed into these cereals. 050118 2

Main/Hotline Example Whole Grain Pancakes Creamed ground turkey or beef Non-starchy vegetables Hard-boiled eggs Roasted potato or white rice Scrambled eggs Hash browns (R) Whole Grain Baking Powder Biscuits Bacon (R) Turkey sausage (R) Diner flow of traffic Breakfast Bar Grits Low-fat cottage cheese Vanilla yogurt Fruit salsa Nuts Shredded cheese Brown sugar Oatmeal Plain yogurt Assorted fresh, cut fruit Vegetable salsa Fresh vegetables Avocado Beans (black chickpea, pinto) Craisins Granola Raisins Peanut butter Diner flow of traffic Omelet Bar Eggs Pico de gallo or salsa Spinach Corn Onions Sliced sausage (R) Diced chicken Cheddar cheese Feta cheese Egg whites Broccoli Tomatoes Bell peppers Jalapeño peppers Diner flow of traffic 050118 3

2 FOOD ITEMS Breakfast can be one of the hardest stations/bars to change. Aim to make changes over a 6-month period. Offer Green-coded recipes in place of traditional Red-coded menu items. For example: Canadian bacon in place of regular oven-fried bacon Creamed ground turkey in place of creamed ground beef Whole-grain pancakes/waffles in place of white-flour pancakes/waffles Increase variety by rotating the entrées and sides offered each day. For example: Offer bacon one day and sausage the next day. On another day, offer both bacon and sausage in smaller pans. Introduce a variety of starchy and non-starchy sides, and post signs with ideas of how to incorporate these items. For example: Top oatmeal or grits with roasted vegetables and a fried egg. Pair Canadian bacon with quinoa or brown rice and fresh fruit. Use avocado as a spread for whole-wheat toast and top with a fresh tomato slice, various cooked veggies, or a sliced hard-boiled egg. Serve vegetables as a nutritious side or an addition to any traditional breakfast item. For example: Offer sautéed spinach, onions, or mushrooms as a side to egg dishes. Mix roasted vegetables, sautéed onions, or mushrooms with starches such as oatmeal, grits, or brown rice and top with parmesan cheese. Offer a variety of fresh vegetables such as spinach, kale, mushrooms, onions, tomatoes, peppers, broccoli, or vegetable salsa as add-ins for omelets. Serve soups Green- or Yellow-coded, preferably at breakfast. Although Americans don t usually think of soup as a breakfast item, it can be nutritious at any time of day. Offer soups as toppings for hot cereals, scrambled eggs, biscuits, home-fried potatoes, etc. For example: > > Beef Rice Soup over oatmeal or grits > > Navy Bean Soup paired with whole-grain toast > > Turkey Lentil Chili or Chili Con Carne with Beans topped with a fried egg > > Chicken Gumbo Soup over Whole Grain Baking Powder Biscuits Offer smoothies at the Short Order/Grill as a way to incorporate fruits and vegetables into a meal. Use fresh or frozen fruit rather than canned fruit or frozen with syrup; this helps reduce added sugars. Place a sign on the Main/Hotline to direct diners to the Breakfast Bar (at the Salad Bar location) for additional toppings for oatmeal, eggs, pancakes, and French toast. For example: Top eggs with salsa, avocado, and/or green onions. Top pancakes/french toast with fresh fruit, vegetables, and/or nuts. Add nuts, fruits, or veggies into hot cereal. 050118 4

3 FEATURED MEAL OR PLATE Create a Green-coded Featured Breakfast, such as an omelet, at least once a week. Offer one daily if your facility staff can accommodate it. Diners will take your advice! The display for your Featured Breakfast should include a sign with: Meal name Ingredient list Directions much like a recipe to build your own breakfast Within 6 months of launching G4G, work towards displaying a photograph of the Featured Breakfast or an actual plated meal. Featured Breakfast Meal ideas for the Omelet Bar: Mediterranean Omelet: ½ cup egg whites + ¼ cup spinach + 2 Tbsp mushrooms + 2 Tbsp feta cheese Mexican Omelet: ½ cup liquid eggs + ¼ cup bell peppers + 1 tsp diced jalapeño peppers + 2 Tbsp black beans + 2 Tbsp corn Huevos Rancheros: 1 corn tortilla + 3 Tbsp refried beans + 1 fried egg + 2 Tbsp salsa + 1 tsp cilantro + 1 Tbsp cheese (feta, cheddar, jack) + sliced avocado Spicy Chicken Omelet: ½ cup liquid eggs + ¼ cup shredded chicken + 1 Tbsp diced jalapeño peppers + 2 Tbsp broccoli + 1 Tbsp Pepper Jack cheesee Visit the G4G Menu Revisions web page for more ideas: https://www.hprc-online.org/page/g4goperations-getting-started/menu-revisions Suggested Breakfast items to help meet Go for Green Menu Coding Goals Boost the number of Green-coded options at breakfast with the following menu items and recipes. Many items are available ready-to-serve or can be prepared from scratch and/or speed scratch with AFRS recipes. Inhouse preparation is preferred when possible because you have more control over ingredients and preparation techniques. A certain item might code differently based on whether it s an AFRS homemade recipe vs. commercial, which might vary among brands. Sodium codes are assigned based on standard portion sizes. So if a larger-than-standard portion is served, the code might be incorrect. Listed by type: Main/Hotline: Entrées meat/bean; entrées egg; entrées starches; starchy sides, non-starchy vegetables, starchy vegetables, soups, smoothies. Breakfast Bar: starches, dairy, vegetables, fruit, and fats. Omelet Bar: meats, vegetables, fruit, fats, and seasonings. Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Main/Hotline Entrées Meat/Bean Roast Beef Hash Green Low L-033-00 Baked Salmon Fillets Green Low L-075-00 Grilled Chicken Breast Green Low L-305-00 Turkey Lentil Chili Green Moderate L-234-00 050118 5

Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Texas Hash (Turkey, Brown Rice) Green Moderate L-061-04 Quinoa and Black Bean Burrito Green Moderate T-007-00 Chili Con Carne with Beans Green Moderate L-028-00 Creole Cod Fillets Green High L-135-00 El Rancho Stew Yellow Low L-022-02 Braised Beef Cubes Yellow Low L-017-01 Canadian Bacon Yellow Moderate L-002-01 Roast Turkey (Boneless) Yellow Moderate L-162-00 Teriyaki Beef Strips Yellow High L-008-04 Teriyaki Steak Yellow High L-008-00 Stuffed Green Peppers (90/10 Beef, White Rice) Yellow High L-040-12 Baked Ham Yellow High L-069-00 Entrées Egg Broccoli Quiche Yellow Low F-011-01 Breakfast Burrito Yellow Low F-012-00 Veggie Egg Pocket Yellow Moderate F-013-00 Muffin Tin Frittata Yellow Moderate F-300-01 Entrées Starches Whole Grain Pancakes Green Moderate D-025-00 Whole Wheat Carrot Cake Pancake Green Moderate D-025-15 Whole Grain French Toast Green Moderate D-022-00 Banana Oat Pancakes Green Moderate D-025-12 Italian Breakfast Pizza Yellow Low F-015-02 Breakfast Pizza Yellow Low F-015-00 Mexican Breakfast Pizza Yellow Moderate F-015-01 Pumpkin Pancakes Yellow Moderate D-025-13 Starchy sides Brown Rice with Tomatoes Green Low E-019-00 050118 6

Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Mediterranean Brown Rice Green Low E-017-01 Home Fried Potatoes Green Low Q-047-00 Oven Browned Potatoes Green Low Q-050-00 Quinoa and Brown Rice Sautee Green Moderate E-027-00 Black-Eye Peas with Rice (Hoppin John) Green Moderate E-010-02, 03 Whole Grain Corn Bread Green Moderate D-014-00 Steamed White Rice, Long Grain Yellow Low E-005-03 Baking Powder Biscuits Yellow Low D-001-00 Whole Grain Baking Powder Biscuits Yellow Moderate D-001-00 Non-starchy Vegetables Steamed Green Beans Green Low Q-309-00 Stewed Tomatoes Green Low Q-058-00 Roasted Summer Squash Green Moderate Q-122-00 Roasted Brussels, Carrots, Parsnips Green Moderate Q-001-00 Roasted Carrots Green High Q-108-00 Roasted Broccoli Green Moderate Q-315-00 Roasted Cauliflower Green Moderate Q-109-00 Sautéed Spinach Green High Q-306-00 Starchy Vegetables Boston Baked Beans Green Moderate Q-003-00 Refried Beans Green Moderate Q-038-01 Three-Bean Salad Green Moderate M-045-01 Spanish-Style Pinto Beans Green Moderate Q-006-00 Savory Baked Beans Green Moderate Q-003-01 Refried Beans w/cheese Green Moderate Q-038-00 Roasted Sweet Potato Wedges Green Moderate Q-305-00 Red Bean Salad Green Moderate M-031-00 050118 7

Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Red Bean and Cilantro Salad Green Moderate M-031-01 Smashed Black Beans Green High Q-303-00 Hacienda Corn and Black Beans Green High Q-080-00 Soups Tomato Rice Soup Green Low P-006-01 Split Pea Soup with Ham Green Low P-023-00 Navy Bean Soup Green Low P-008-00 Creole Soup with Brown Rice Green High P-003-00 Chicken Gumbo Soup Yellow Low P-010-00 Chicken Rice Soup Yellow Low P-002-00 Chicken Noodle Soup Yellow Low P-002-01 Cream of Chicken and Rice Soup Yellow High P-022-00 Beef Rice Soup Yellow High P-001-00 Smoothies Tropi-Kale Smoothie Green C-010-00 Kiwi Avocado Smoothie Green C-008-00 Cherry Berry Smoothie Green C-006-00 Breakfast Bar Starches Oatmeal Green Low E-001-00 Grits Yellow Low E-002-00 Granola Yellow Low Dry cereal Yellow Variable Dairy Plain yogurt Green Low Vanilla yogurt Yellow Low Cottage cheese, fat-free (0%) and low-fat (2%) Yellow High Cottage cheese, full-fat (4%) Red Moderate 050118 8

Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Vegetables Roasted Vegetable Salsa Green Low O-007-03 Medium Salsa (Fresh Tomatoes) Green Low O-007-01 Salsa Verde Green Low O-301-00 Fruit Fresh whole fruit, assorted Green Fresh-cut fruit, assorted Green Tropical Fruit Salsa Green Low O-030-00 Pineapple Salsa Green Low O-030-01 Craisins /Raisins Yellow Dried fruit, unsweetened Yellow Fats Avocado Green Low Nuts, assorted, unsalted Green Low Cheddar cheese, shredded Yellow Moderate Omelet Bar Meats Oven Fried Canadian Bacon Yellow Moderate L-002-01 Baked ham, diced Yellow High L-069-00 Chicken sausage, cooked, ground, or sliced Pork sausage, cooked, ground, or sliced Yellow or Red, depending on type Yellow or Red, depending on type Vegetables Moderate or High, depending on type Moderate or High, depending on type Spinach/kale/collards Green Low Tomatoes, diced, sliced, or wedges, (raw, roasted, sautéed, grilled) Green Low Jalapeño peppers, diced Green Low 050118 9

Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Mushrooms, sliced Green Low Onions, red, chopped, sliced Green Low Onions, green, sliced Green Low Bell peppers, diced or sliced Green Low Steamed Broccoli Green Low Q-105-00 Corn Green Low Roasted Vegetable Salsa Green Low O-007-03 Salsa Verde Green Low O-301-00 Fruit Tropical Fruit Salsa Green Low O-030-00 Fats Avocado, diced ½-inch Green Low Olives, black, sliced Yellow Moderate Feta cheese Yellow Moderate Swiss cheese, shredded Yellow Moderate Parmesan cheese Yellow Moderate Cheddar cheese, shredded Yellow Moderate Seasonings Cilantro, fresh, chopped Green Low Paprika Green Low Basil, fresh Green Low Crushed red pepper Green Low Other herbs/spices Green Low Hot sauce, assorted Green Low * AFRS recipes can be found on the G4G Menu Revisions web page: https://www.hprc-online.org/page/g4goperations-getting-started/menu-revisions [U17-238] 050118 10