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Information for

Fall Term 2018

Hours

Weekdays

Breakfast (hot): 7:30 - 9:00 am

              cold:  7-10:30 am

Lunch:     11:30 am- 1:40 pm

Supper: 5:00 pm - 6:30 pm

Weekends and Holidays

Breakfast (cold): 8:00 am - 11:00 am

Lunch: 12:00 pm - 1:30 pm

Supper: 5:00 pm - 6:00

 

 Food Services is committed to creating and serving delicious, nourishing, balanced meals with quality, variety and freshness in a spirit of hospitality. 

Welcome Frosh and Returning Students 

September 3 - 9, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

 

Continental Breakfast

Banana Chocolate Chip Pancakes

Muffins

Scrambled Eggs

Waffles

Fried Eggs

Scrambled Eggs

Tofu Patties

 
L

Move In Lunch

Pretzel Bun Sandwiches

Perogies

Taco Soup

Croissant Sandwiches Chicken Shawarma Students at Camp Trillium   
V Pretzel Bun Sandwiches Sweet Potato Quesadilla Vegetable Chili Dilly Chic Pea Salad Falafels    
D

Smoked Pork Chop

BBQ Supper

Hamburgers

Community Supper

Grill Chicken on a Bun

Creamy Ham Fettuccine Pizza   Beef Oriental
V Baby Bok Choy and Tofu in Orange Ginger Sauce Veggie Burger Ratatouille Teriyaki Veggie Noodle Bowl Pizza   Vegetable Stir Fry
S Ice Cream Sundae Popcorn Ice Cream Sandwiches/Popsicles Rice Krispie "Cards" Brownies   Open Kitchen Snack

We remind students who require a bag lunch or late supper to sign up this week and to drop by the food services office for any food concerns or questions!  
 

September 10 - 16, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Oatmeal

Poached Eggs

Waffles

Scrambled Eggs

Muffins

Boiled Eggs

Fried Eggs

Waffles

Salsa Cheese Omelet

   
L

Bacon on a Bun

Top a Potato

Steak on a Bun

Grilled Cheese Chicken Wraps

Apple Pie French Toast

Sausage

Kaiser Sandwich
V Portabello Burger Loaded Sweet Potato Tofu Bites Tomato Rice and Beans Aloo Gobi and Baby Spinach Wrap Black Bean Corn and Quinoa Salad "No-Tuna" Salad Sandwich
D

Salsa Chicken

Pork Ragu with Apples and Thyme

Community Supper

Jerk Chicken

Cajun Sweet Potato

Peas

Coleslaw

Oatmeal Cookie Ice Cream Sandwich

Positive Thinking Day

Spring Rolls

Korean Style Beef Ribs

Rice Noodle

Asian Blend Vegetable

Nappa Salad

Coconut Cream Pie

Fortune cookies

Battered Fish and Chips Roast Beef Ratatouille Bake
V Dragon Bowl Lentil Ragu Cuban Beans and Rice Tofu and Onion Braised in Asian BBQ Sauce Vegetable Pot Pie Curried Cauliflower and Chic Peas Spaghetti and Vegetable Sauce
S Cookies     Cheese, Crackers, Grapes   Toast Night Open Kitchen Snack  

Nutrition Tip:

Many people claim food hypersensitivities which include food intolerance or allergy.  It is important to have these sensitivities diagnosed medically by an allergist.  It is also important to remember that food poisoning from eating contaminated food, and food aversions (not like a food, but not becoming ill from it) - are not food hypersensitivities. 

Some of the symptoms of food intolerance and food allergy are similar, but the differences between the two are very important.  Eating a food you are intolerant to can leave you feeling miserable. An intolerance is often dose-related i.e. symptoms (usually digestive) are evident after consuming a large portion or eating a particular food frequently.

However, if you have a true food allergy, your body's reaction to this food could be life-threatening. An immune system response occurs where the body mistakes an ingredient as harmful and creates a defense (antibodies) to fight it.

If you have a food intolerance or allergy and have not checked in with the kitchen, please remember to do so this week.

If you signed up for a bag lunch or late supper, please double check the list for accuracy.   

September 17 - 23, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Blueberry Pancakes

Waffles

Fried Eggs

Muffins

Poached Eggs

French Toast

Cream of Wheat

Waffles

Scrambled Eggs

   
L Pizza Tuna Melt Chicken Pasta Salad

Quiche Lorraine

Roasted Red Pepper Quiche

Sausage on a Bun Bagel Sandwich

Vegetable Omelet

Bacon

V Pizza Sweet Chili Tofu Stir Fry Mediterranean Orzo Salad Quinoa and Apple Salad with Curry Rice Vinaigrette California Grill Veggie Sandwich Chic Pea Avocado Sandwich Tofu Scramble with Vegetable
D Sweet and Sour Pork Turkey

Community Supper

Ribs

Herbed Potato Salad

Corn and Zucchini

Caesar Salad

Peach Cheesecake

Cornmeal Tamale Pie

Lemon Chicken 

Beef Stroganoff Chicken Fingers
V Coconut Dahl Stuffed Acorn Squash Black Bean Burgers Tamale Bean Pie Gingered Kale and Tofu Golden Stir Fry Noodle Bowl Zucchini Boats
S Salsa and Chips     Ice Cream Bars   Toast Night Open Kitchen Snack

September 24 - 30, 2018 

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs 

Waffles

Scrambled Eggs

Baked Oatmeal

Boiled Eggs

Poached Eggs

Time Capsule Day

Friday Flashback Foods 

Muffins

Fried Eggs

   
L Sloppy Joes Mac and Cheese Chicken Burgers Sub Sandwiches

Beans and Wieners

Perogies Breakfast Burrito
V Vegetarian Sloppy Joes Vegan Mac and Cheese Eggplant Burger Basil Sunshine Focaccia Baked Beans Penne with Spinach and Sundried Tomato Hurry Up Fill Me Up Burritos
D Sticky Lime Pork Loin Chicken Stir Fry

Community Supper

Beef Rouladen

Egg Noodle

California Mix Vegetable

Beet and Feta Salad

Pear Gingerbread Cake

Sundried Tomato and Oregano Chicken

French Fry Casserole

Corn

Iceburg Salad

"Cheesecake"

Taste of Grebel

BBQ Chicken

Pulled Pork
V Spicy Asian Tempeh Vegetable Stir fry Stuffed Portabello Cassoulet Vegetarian Shepherds Pie Autumn Harvest Couscous Coconut Curry Tempeh
S Pudding Bar     Cupcakes   Toast Night Open Kitchen Snack

Nutrition Tip:

University is about learning, having fun and having new food experiences.  You may have heard of the freshman 15 referring to weight gain during the first year.  Remember you are in the driver's seat! 

Maintaining good eating habits are important so that you have energy for studying, socializing and athletic activities, for sleeping well and for avoiding colds and coughs that are easily spread.

October 1 - 7, 2018 

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Waffles

Scrambled Eggs

Muffins

Poached Eggs

French Toast

Red River Cereal

Waffles

Fried Eggs

   
L Reuben Sandwiches Fish Tacos with Mango Salsa Croissant Sandwich with Fillings Buddha Bowl Gyros and Falafels Farmers Market Breakfast Casserole Ciabatti Sandwiches
V Greek Vegetable Wrap Tempeh Tacos Grilled Balsamic Vegetables Buddha Bowl Greek Style Bean Pita Southwestern Breakfast Hash Quinoa and Kale Salad with Maple Vinaigrette
D

Thankful Harvest Dinner

Sausage Sweet Potato Bake

Lasagna

Community Supper

Turkey and Fixings

Mashed Potatoes

Glazed Carrots

Leafy Salad

Pumpkin Cheesecake

Beef Stew

Pizza Beef Nachos Chicken Souvlaki
V Maple Baked Lentils with Sweet Potato Eggplant Rollups Stuffed Squash Lentil Stew Pizza Vegetarian Nachos Stuffed Pepper
S Pumpkin Bread     Apples and Popcorn   Toast Night Open Kitchen

October 8 - 14, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Thanksgiving Day

Waffles

Scrambled Eggs

Muffins

Boiled Eggs

Fried Eggs

Waffles

Western Omelet

   
L Chili Chicken Shawarma Cheese Quesadilla Octoberfest Sausage on a Bun Top a Potato Egg Burger Pretzel Bun with Meat and cheese
V Vegetable Chili Greek Bean Pita Sweet Potato Black Bean Quesadilla Portabello Burger Top a Potato Tofu Burger Pretzel Bun Sandwich
D BBQ Ribs Orange Hoisin Salmon Chicken Wings Meatloaf Chicken Adobo BBQ Beef on a Bun Manicotti
V Vegetable Burger Ratatouille Gingered Kale and Tofu Lentil Quinoa Loaf Sesame Honey Tempeh Rice Bowl Teriyaki Veggie Noodle Bowl Spaghetti Squash with Vegetable Tomato Sauce
S Salsa and Chips     Snack Mix and Orange Slices   Toast Night Open Kitchen

Nutrition Tip:

According to Jan Chazen Bays, MD in her book, "Mindful Eating - a Guide to Rediscovering a Healthy and Joyful Relationship with Food," countries that have an abundance of food often have a disharmony with food and eating.  In a survey she conducted, she found that Americans worry more about food and derive less pleasure from eating than people in any other nation surveyed.  She mentioned that other countries associate food with pleasure and Americans associate food with health, yet the United States is far from the healthiest nation.

Secondly, when food and drink are abundant, it is easy to take them for granted.  This makes it easy to stop paying attention to what is on our plate or in our mouth.  When we stop paying attention, we stop smelling and tasting and get less of an experience from the meals we eat.

Being grateful for all the choices we have for food on the grocery shelves, those who contribute their time and energy to plant, tend, harvest, package, purchase, and prepare our  food can also help increase our appreciation.

 October 15 - 21. 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Banana Chocolate Chip Pancakes

Waffles

Scrambled Eggs

Muffins

Poached Eggs

Oatmeal

French Toast

Waffles

Fried Eggs

   
L Chicken Nuggets Pizza Chicken a la King Steak on a Bun Quiche Croissant Sandwiches Falafels
V Vegetarian Nuggets Pizza Sweet Chili Tofu Stir Fry TLT Sandwich Black Bean Corn and Quinoa Salad Dilly Chic Pea Sandwich Spread Falafels
D

Tribute to the Beatles Dinner

Glass Onion Soup

Baby Back in the USSR Ribs

Please Peas Me

Strawberry Fields

I am the Waldorf Salad

All My Oven Potatoes

Savoy Truffle

Marshmallow Pie

Chicken Fajitas

Community Supper

Pork Schnitzel with Mushroom Sauce

Mini Red Parslied Potatoes

Peas and Carrots

Green Salad with Autumn Fruit

Apple Cake with Caramel Sauce

Cranberry Chicken Shepherds Pie Smoked Pork Chop Roast Beef
V Mellow Submarine Smoked Tofu Strips Chic Pea Swiss chard Curry Thai Vegetable Curry Bowl Vegetarian Shepherds Pie BBQ Beans Stuffed Zucchini
S Veggies, Hummus and Pita     Brownies   Toast Night Open Kitchen

October 22-28, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Waffles

Scrambled Eggs

Muffins

Boiled Eggs

Fried Eggs

Poached Eggs

Baked Oatmeal

   
L Mac and Cheese Subs Hamburgers Caribbean Pita Perogies Ciabatti Sandwich Breakfast Burrito
V Vegan Mac and Cheese Chic Pea Avocado Sandwich Veggie Burger Chana Masala Quinoa and Kale Salad California Grill Sandwich Tofu Veggie Scramble
D Chicken Indian Burrito Bar

Community Supper

Lemon Chicken

Rice

Broccoli

Kale Apple Salad

Chocolate Cream Cake

Maple Dijon Pork Loin Spaghetti Pulled Pork Turkey
V Madras Lentils Burrito Bar Orange Teriyaki Tofu Spicy Vegetable Hot Pot Vegetarian Bolognese Vegetarian Sloppy Joes Stuffed Butternut Squash
S Popcorn and Apples       Cheese, Grapes and Crackers Toast Night Open Kitchen

Nutrition Tip:

It may not be hot outside anymore but it is still important to keep hydrated.  Water is not only calorie free and thirst quenching, it influences a multitude of the processes in our body.  We need water to digest our food, carry nutrients and remove waste.  Being hydrated can also improve our mood. So when you're feeling tired or not thinking as clearly, ask yourself if what you really need is a refreshing glass of water.

October 29 - November 4, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Waffles

Scrambled Eggs

Poached Eggs

Muffins

French Toast

Waffles

Boiled Eggs

 Red River Hot Cereal

   
L Grilled Cheese Pastrami on Rye Bagel Sandwich Gyros Meatball Sub Chicken Burger Eggs Benedict
V Quinoa Apple Salad with Curry Rice Vinaigrette Vegetarian Wrap Southwestern Edamame Salad Falafels Vegetarian Meatballs Sweet Potato Chic Pea Burger Pan Roasted Vegetables and Beans
D Mediterranean Fish Chicken Parmesan

Black and Orange Community Supper

Roast Beef

Crispy Fingerling Potatoes

Squash

Veg and Dip

Dirt Pudding

Pizza Penne Chicken and Chorizo Paella Glazed Ham Beef Nachos
V Stuffed peppers Golden Stir Fry Noodle Bowl Lentil Quinoa Loaf Baked Penne with Roasted Vegetables Vegetarian Paella Coconut Curry Tempeh Vegan Nachos
S Salsa and Chips     Fruit Danish   Toast Night Open Kitchen

November 5 - 11, 2018       International Education Week

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Cream of Wheat

Waffles

Scrambled Eggs

Muffins

Poached Eggs

Salsa Cheese Omelet Waffles Fried Eggs    
L Steak on a Bun Chicken Wraps Bacon on a Bun Grilled Mozza Pesto Sandwich Top a Potato Kaiser Sandwich

Bananas Foster French Toast

Breakfast Sausage

V Tofu Bites Aloo Gobi Wrap Portabello Burger Grilled Balsamic Vegetable Sandwich Loaded Sweet Potato Quinoa Platter Tofu Scramble
D

Thai Dinner

Thai Spring Rolls

Green Curry Chicken

Jasmine Rice

Asian Blend Vegetable

Mango Salad

Tropical Fruit with Lime

African Dinner

North African Meatballs

Moroccan Couscous

Fresh Tomato and cucumber Salad

Ethiopian Cabbage (Tikil Gomen)

Pumpkin Fritters

Community Supper

Italian Dinner

Chicken Cacciatore

Linguine

Italian Style Green Beans

Caesar Salad

Tiramisu Dessert

Indian Dinner

 Mango Lassi

Pork Vindaloo

Spiced Potatoes

Cauliflower

Cucumber Salad

Indian Rice Pudding

Costa Rican Casado Plate

Steak Tails

Rice

Refried Black Beans

Plaintain

Corn Tortillas

Tossed Salad

Orange Pound Cake

Three Cheese Tortellini Battered Fish and Chips
V Thai Vegetable Curry Bowl Ethipian Red Lentil Stew with Injera Bread Ratatouille Curried Cauliflower and Chic Peas Black Beans    
S Granola Bars     Ice Cream Bars   Toast Night Open Kitchen

Nutrition Tip:

Food is a need. Food is a pleasure.  Even though having enough food is a human right, this is not a reality for one out of nine persons in the world.  The choices we make regarding food production and consumption have consequences on the climate, on the use of resources like water and land, and on people's ability to feed themselves and lead a decent life.

Today food production contributes to global warming, is a major cause of deforestation and desertification, and uses 70% of fresh water while degrading water quality due to pesticide and fertilizer run off. 

Food waste is another aspect that has consequences for people and the planet.   A recent report in 2017 by the National Zero Waste council suggests that over 60% of the food Canadians throw away could have been eaten.  For Canada as a whole, that amounts to almost 2.2 million tonnes of edible food wasted each year. 

Even if you are living in residence and not purchasing and preparing your own food, you can help to cut food waste by taking responsible food consumption seriously.  One way to start is to take the portion size you need and consume what you take.  


 November 12 - 18, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Baked Oatmeal

Poached Eggs

Waffles

Fried Eggs

Muffins

Boiled Eggs

French Toast

Waffles

Scrambled Eggs

   
L Pizza Chicken a la King Tacos Quiche Chicken Shawarma Ciabatti sandwiches

Pancakes

Bacon

V Pizza Penne with Spinach and Sundried Tomato Tacos Quinoa and Kale Salad Greek Bean Pita Veggie Burger Southwestern Breakfast Hash
D Honey Baked chicken Beef Broccoli Noodle Bowl

Community Supper

Apple Cranberry Pork Loin

Scalloped Potatoes

Mixed Vegetable

Tossed Salad with Mandarins

Doughnuts

Chicken Provencal Sausage and Squash Pasta Chicken Fingers Beef Stroganoff
V Baby Bok Choy and Tofu in Orange Ginger Sauce Teriyaki Veggie Noodle Bowl Marrakesh Vegetable Curry Cassoulet Stuffed Butternut Squash Crispy Spicy Tofu Lentil Ragu
S Colourful Cupcakes     Orange Slices and Pretzels   Toast Night Open Kitchen

November 19 - 25, 2018 

  Mon Tues Wed Thur Fri Sat Sun

B

Blueberry Pancakes

Waffles

Scrambled Eggs

Muffins

Poached Eggs

Boiled Eggs

Oatmeal

Noah's Favourite Food Day

Egg in a Hole

   
L Perogies Sub Sandwiches Turkey Sloppy Joes Mac and Cheese Chicken and Waffles Egg Burger

Breakfast Burrito

V Asian Quinoa Salad Basil Sunshine Foccacia Vegetarian Sloppy Joes Vegan Mac and Cheese Black Bean Burger TLT Sandwich Hurry Up Fill Me Up Burrito
D Chicken Cordon Bleu Stuffed Peameal

Community Supper

Lasagna

Peas

Romaine and Radicchio Salad

Lemon Cream Cupcakes

First Nations Dinner

Blueberry Bannock

Teriyaki Salmon

Wild Rice Blend

Green Beans

Salad Greens with Cranberry

Maple Pumpkin Tarts

Dinner Sausage

Hash Brown Potato Casserole

Oreo Ice Cream Cake

Roast Beef Chicken Souvlaki
V Marinated Tofu and Vegetablel Stuffed Portabello Eggplant Rotini Three Sisters Stew Baked Beans Maple Baked Lentils with Sweet Potato Falafels
S Cheese Crackers and Grapes     Veggie Hummus and Pita   Toast Night Open Kitchen

Nutrition Tip: 

Cold and flu season is upon us!  Along with being physically active, reducing your stress and getting enough sleep, a healthy diet is important to keep your immune system working at its best.  Eat foods from all of the food groups to get all of the nutrients your body needs.  Some evidence based helpers for fighting cold and flu are Vitamin C, (best sources being peppers, strawberries, kiwi, oranges and broccoli), Zinc (fish, seafood, beef, pumpkin seeds and baked beans) and probiotics (yogurt and some other fermented foods). For nausea or a cold, try making ginger tea. 

November 26 - December 2, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Waffles

Scrambled Eggs

Muffins

Poached Eggs

French Toast

Waffles

Boiled Eggs

Cream of Wheat

   
L Gyros Chili Hayters Turkey Burger Steak on a Bun Chicken Burrito Breakfast Omelet Pretzel Bun Sandwich
V Greek Quinoa Salad Chili Eggplant Burger Tofu Bites Black Bean Sweet Potato Quesadilla Scrambled Tofu with Vegetable Curried Chic Pea Avocado Sandwich
D Pasta Bar Sweet and Sour Pork

Community Supper

Glazed Bone in Ham

Roasted Sweet Potato

PEI Blend Vegetable

Cucumber Salad

Apple Pie

Chicken Wings Pizza Turkey Manicotti
V Pasta Bar Sweet and Sour Tofu Dragon Bowl Coconut Dahl Pizza

Stuffed Zucchini

Golden Stir Fry Noodle Bowl
S Popcorn and Apples     Pudding Bar   Toast Night Open Kitchen

 December 3 - 9, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Waffles

Scrambled Eggs

Danishes

Poached Eggs

Western Omelet

Waffles

Fried Eggs

   
L Croissant Sandwiches

Hot Dogs

Onion Rings

Cheese Quesadilla Pastrami on Rye Top a Potato Blueberry French Toast Sausage on a Bun
V Dilly Chic Pea Filling Vegetarian Hot Dogs and Beans Tomato Rice and Beans Quinoa Salad Top a Potato Tofu Patty Grilled Balsamic Vegetable Wrap
D Beef Oriental Term End Banquet Hawaiian Ham

St Nicholas Day

Tourtiere

Glazed Carrots

Green Salad with Beets and Fetz

Apple Gingerbread

Salsa Chicken Nachos Fish and Chips
V Spicy Asian Tempeh   Teriyaki Veggie Noodle Bowl Vegetarian Pot Pie Sweet Chili Tofu Stir Fry Nachos Swiss Chard Chic Pea Curry
S Salsa and Chips     White Chocolate Cranberry Scones & Cheese   Toast Night Open Kitchen

Nutrition Tip: 

Exams make it easy to get into the habit of glugging coffee and snacking late into the night.  Fuel your brain with good nutrition to ace those tests.  Eating smaller, more frequent nutritious meals makes sure you have a flow of steady nourishment ot keep you awake and alert without overloading your stomach and making you sleepy.  Choose more of those foods that contain vitamins that help fight stress (Vit B and C foods), increase brain efficiency (Vit A, C and E foods) and enhance brain function and memory (seafood, flax, seeds, and some oils).

December 10 - 16, 2018

  Mon Tues Wed Thur Fri Sat Sun

B

Pancakes

Waffles

Poached Eggs

Muffins

Boiled Eggs

Scrambled Eggs

Waffles

Fried Eggs

   
L

Tacos

Tuna Melt

Hamburgers

Poutine

Falafels Buddha Bowl Bagel Sandwich Grilled Cheese
V Tempeh Taco California Grill Black Bean Burger Falafels Buddha Bowl Southwest Edamame Salad Basil Sunshine Focaccia
D Chicken Stir Fry Sausage Sweet Potato Bake Jerk Chicken Pork Chops Spaghetti Garlic and Herb Tilapia Pulled Pork
V Tofu and Onion Braised in Asian BBQ Sauce Sweet Potato Thai Curry Cuban Beans and Rice Stuffed Portabello Vegetarian Bolognese Coconut Curry Tempeh Stuffed Pepper
S Snack Mix and Clementines     Chocolate Cream Cheese Cupcakes   Toast Night Open Kitchen