Weekly menu

Fall Term 2018

Hours

 

 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