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 7th, 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 13th, 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 27th, 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 28th 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.
2.
3.
Preheat the oven to 325 degrees. Generously grease a 9 inch square baking pan with
aluminum foil. Spray the foil with cooking spray.
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.
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
studentsaabout
unnecessary food waste at each
Feature
seasonal
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
a Project Clean Plate, the
and we want to chef
create recipe,
awareness.or
With
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
recent
catered
abundance of food.
This spring
semester a total of 203 pounds of
uneaten food was collected
but
event. 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 2nd.
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
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.
Pour the honey and peanut butter mixture into a mixing bowl. Add the
Healthy gluten-free, honey-sweetened, oat-based cookies made with peanutmashed 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
and sprinkles until they are evenly combined. Drop the dough by the
⅓ cup mashed overripe banana (about 1 medium banana)
4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut heaping tablespoon (a small cookie scoop is perfect for this) onto your
prepared baking sheets. I added a few extra sprinkles on top for good
oil
1 large egg
measure.
1 teaspoon vanilla extract
Bake the cookies, reversing the pans midway through (swap the cookies on
the top rack with the cookies on the lower rack) until they're barely set and
½ teaspoon baking soda
½ teaspoon baking powder
just beginning to turn golden around the edges, about 16 minutes. Remove
the cookies from the oven and let them cool completely on the pans. If
¾ teaspoon fine-grain sea salt
desired, sprinkle lightly with flaky sea salt now.
½ teaspoon ground cinnamon
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. Recipe courtesy of http://cookieandkate.com/2014/peanut-butterLine two baking sheets with parchment paper (if you don't have parchment banana-honey-oat-chocolate-chip-cookies/
paper, lightly grease the baking sheets).
Recipe type: Cookies Prep time: 14 mins
Cook time: 16 mins Total time: 30 mins
Serves: 36 cookies