The Scoop April 2017 Our annual Spring Break is over and the season of spring certainly is in the air. With the month of March now over, it is time to shift our focus to the academic year finish line. Graduation is a little over a month away which means for a very busy month of April. Many end of the year receptions, dinners and programs honoring student achievements are quickly filling the calendar. Our One Warm Coat campaign has been completed. I am happy to report that 55 coats were donated as a result of the campaign and were donated to the Salvation Army in Waukesha. I would like to thank the Campus Community for their donated coats and for recognizing the need in the Waukesha Community. Thank you to Theresa Schommer, one of our managers, for taking the lead and making the One Warm Coat a successful campaign. April will be a very active month for our Community outreach programs. On Friday, April 7 th, the Dining Services will once again team up with student volunteers to serve a meal at the Hope Center. We expect to serve a hot meal to 100 guests in need from the Community. On April 13 th, in conjunction with the Office of Advancement a Share A Meal event will be held. The annual Pay It Forward day generates donations for the Guardian Angel Fund on Campus. The fund is setup for students that are in need as a result of an emergency situations where they can get financial relief. A great program that has been in place for many years and the funds directly assist students at Carroll University. The second Share A Meal event will take place on Thursday, April 27 th, partnering with the Alumni Office and their National Day of Service Event. The Alumni Office has challenged Alumni across the country to donate food items to help get to the goal of providing 40,000 meals to families in need. Our Share A Meal Event allows students to donate meals and Chartwells in turn purchases bulk foods that are contributed to the annual event. Our event is another great way for students on Campus to contribute to the National Day of Service Event. With a month to go in the 2016-2017 academic year, the team is ready to meet the needs of the Campus Community with the end of the year activities. As stated earlier, many events are already on the books, if you need assistance with planning an event, please contact Kevin in our Catering Office. With Commencement rapidly approaching, it certainly means that another great year at Carroll University is coming to a close. Sincerely, Scott Henning Director of Dining Services
Your Campus Name Here Community Hope Center Meal Share a Meal Share a Meal
The Positive Pulse Stop Food Waste In the United States, 40% of the food produced is wasted. At a time when our planet s resources are more precious than ever every romaine leaf or half a sandwich represents all of the land, oil, water, and labor that went into getting it from the farm to your plate. A single avocado requires 71 gallons of fresh water to grow. When one avocado spoils and goes to waste, the water used to grow it goes to waste too that s like turning on an empty shower and letting it run for half an hour! Compass group, the parent company of Chartwells, is taking a stand against food waste and has dedicated April 28 th as Stop Food Waste Day. We ll be highlighting ways to stop food waste and we ll be producing our meals with as little food waste as possible. Follow everything happening on social media with #stopfoodwasteday. Learn more about reducing food waste at savethefood.com. Together we can stop food waste, one day at a time. Superfoods: Whole Grains Packed with protein, fiber, and other health-boosting nutrients, whole grains offer the benefit of the entire grain kernel.
Balanced Bite Giving up gluten doesn t mean giving up grains. Whole grains without gluten include amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, teff, and wild rice. Grain, Fruit & Nut Bars 1 cups rolled oats ½ cup whole wheat flour ½ cup wheat and barley nugget cereal (e.g. Grape-nuts) ½ teaspoon ground cinnamon 1 egg, beaten ¼ cup applesauce ¼ cup honey 3 tablespoons brown sugar 2 tablespoons vegetable oil ¼ cup unsalted sunflower seeds ¼ cup chopped walnuts 1 (7 ounce) bag chopped dried fruit Yield 12 servings 1. Preheat the oven to 325 degrees. Generously grease a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. 2. In a large bowl, mix together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Pat the mixture evenly into the prepared pan. 3. Bake for 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares and store in the refrigerator. Nutritional analysis per serving Calories 200; Total Fat 7g; Protein 4g; Carb 33g; Fiber 2g; Cholesterol 16mg; Sodium 40mg
Carroll University Residential Dining Identify an associate of the month or an associate group photo at an event. For the third year in a row Project Clean Plate has increased awareness among Feature studentsa about seasonal unnecessary food waste at each meal, to encourage students to significantly reduce the amount of special item, a new food wasted at each meal. 1 in 6 American face food insecurity and we want to chef create recipe, awareness. or With a Project Clean Plate, the Carroll community can see how much food is thrown away with photo from a each meal and allows them to think before they take an abundance of food. recent This spring catered semester a total of 203 pounds of uneaten food was collected event. but there was a 24% reduction of food waste from week one to week three. Look for our Love Food Not Waste campaign in the month of April which is designed to increase the awareness of our guests and address concerns about the waste that is created and its cost impact. The campaign focuses on four key areas of waste: food, water, energy and packaging. Our Love Food Not Waste campaign addresses ways that our staff and guests can reduce the amount of waste they produce by encouraging them to change their dining behaviors. Every little bit helps to ensure the Earth is a happy and healthy place. Don t forget Easter Dinner is Tuesday, April 11 from 4:30pm 7:00pm. Be sure to check the calendar of events posted on the TV at the entrance to the MDR for all the latest special events and menu options each month. Retail As the academic year comes to an end, the Dining Services is here to help you finish strong. Final exams and projects will be upon us before you know it. To keep you healthy and full of energy make sure to add a boost to any smoothie at Red Mango. Try an energy shot in our special of the month, Mango Berry Remix Smoothie, for a little extra drive. Or pick up a Ginger Energy Spark fresh pressed juice that blends ginger, apple and carrots into a refreshing drink. Grill Nation will feature a mouth watering grilled ham and cheese on Texas toast which you can add a side of broccoli bites or deep fried pickles. Indulge in a Chicken Alfredo pizza at 2.Mato this month. You can also pick up a Chicken Florentine flatbread for a lighter alternative. As the semester comes to a close look for bulk item purchasing forms in the PIT and Verde to use up the remaining Dining Dollars you may have. As a friendly reminder all meal swipes and Dining Dollars will expire on June 2 nd.
Your Campus Name Here Catering Corner On March 30th the Carroll University Wellness Committee held their annual Wellness Fair in partnership with Chartwells Dining Services. The purpose for the fair, is to share a variety of information and community resources that can support the Carroll employees desire to be healthy and to make positive personal health choices. Included at the Wellness Fair were several fitness opportunities, an organic food store & café, chiropractic, acupuncture and message therapy providers, Carroll student nutritional presentations, basic bio-metric checks, & healthy food options provided by Chartwells. Refreshments included citrus infused waters, healthy choice cookies, popcorn, mixed nuts and whole fruits. The employees also appreciated the opportunity to participate in a door prize drawing for 6 great wellness items. We look forward to supporting next year s event! Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies Recipe type: Cookies Prep time: 14 mins Cook time: 16 mins Total time: 30 mins Serves: 36 cookies Pour the honey and peanut butter mixture into a mixing bowl. Add the Healthy gluten-free, honey-sweetened, oat-based cookies made with peanut mashed banana and melted butter and whisk until the mixture is well butter, banana and chocolate chips! Recipe yields about 36 small cookies. blended. Use your whisk to beat in the egg, scraping down the side of the INGREDIENTS bowl once it's incorporated. Whisk in the vanilla, baking soda, baking ½ cup honey or real maple syrup powder, salt and cinnamon. ½ cup natural unsalted peanut butter* Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips ⅓ cup mashed overripe banana (about 1 medium banana) and sprinkles until they are evenly combined. Drop the dough by the 4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut heaping tablespoon (a small cookie scoop is perfect for this) onto your oil prepared baking sheets. I added a few extra sprinkles on top for good 1 large egg measure. 1 teaspoon vanilla extract Bake the cookies, reversing the pans midway through (swap the cookies on ½ teaspoon baking soda the top rack with the cookies on the lower rack) until they're barely set and ½ teaspoon baking powder just beginning to turn golden around the edges, about 16 minutes. Remove ¾ teaspoon fine-grain sea salt the cookies from the oven and let them cool completely on the pans. If ½ teaspoon ground cinnamon desired, sprinkle lightly with flaky sea salt now. 1½ cup old-fashioned rolled oats, ground for 30 seconds in a food processor NOTES or blender Recipe adapted from my maple-sweetened peanut butter chocolate chip 1½ cups old-fashioned rolled oats cookies. 1½ cups semi-sweet chocolate chips MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats and oat Optional: 2+ tablespoons sprinkles, plus more for sprinkling on top flour. Optional: Flaky sea salt, for sprinkling on top MAKE IT DAIRY FREE: Substitute coconut oil for butter. INSTRUCTIONS IF YOUR PEANUT BUTTER IS SALTED: Reduce salt in recipe to ½ teaspoon. Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets). Measure out the honey and peanut butter I found this easiest to do in a small liquid measuring cup. Add honey to the ½ cup line, then add peanut butter until you reach the 1 cup total liquid line. Recipe courtesy of http://cookieandkate.com/2014/peanut-butterbanana-honey-oat-chocolate-chip-cookies/