Weekly menu

Fall Term 2020

Hours

Weekdays

Breakfast (hot): 8:00 - 9:00 am

cold: 7:30 - 9:30 am

Lunch: 12:00 - 1:00 pm

Supper: 5:00 pm - 6:00 pm

Weekends and Holidays

Breakfast (cold): 8:00 am - 10:00 am

Lunch: 12:00 - 1:00 pm

Supper: 5:00 pm - 6:00

Every time you eat, it is an opportunity to nourish the mind, body, and spirit.

WELCOME STUDENTS!

September 7 - 13, 2020

	Sun	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B		Continental Breakfast	Fried Eggs	Blueberry Muffins Poached Eggs	French Toast	Scrambled Eggs
L	Kaiser Sandwich	Hamburgers Poutine	Chicken Pasta Salad	Pastrami on Rye	Sub Sandwich	Nachos	Vegetable Chili Cornmeal Bread	Egg Bacon Bagel
V	Kaiser Sandwich	Veggie Burger	Garden Pasta Salad	Portabello Mushroom Sandwich with Swiss and Saurkraut California Grilled Portabello Sandwich with Garlic Hummus	Quinoa Kale Salad Vegetarian Meatball Sub	Nachos	Vegetable Chili	TLT Sandwich with Avocado
D	Chicken Pieces	Smoked Pork Chop	Positive Thinking/Fortune Cookie Day Vegetable Spring Rolls Beef Bolgogi Bowl with Rice Asian Blend Vegetable Broccoli Slaw Fortune Cookies/Smile Cupcakes	Homemade Bread Jerk Chicken Cajun Sweet Potato Peas Island Slaw Banana Cake with Coffee Cream Cheese Frosting	Pork Souvlaki	Chicken Cordon Bleu	Meatloaf	Ravioli
V	Vegetarian Fingers	Sticky Tofu and Broccoli Stir Fry	Vegetarian Seoul Bowl	Cuban Beans and Rice Jerk Tofu	Vegetable Moussaka	Dragon Bowl	Lentil Quinoa Loaf	Sundried Tomato and Spinach Pasta
S	Ice Cream Drumsticks	Apples and Popcorn/Smores Squares	Snack		Rice Krispie Squares	Apples and Popcorn/Smores Squares	Toast Night	Open Kitchen

Food Services is committed to creating and serving delicious, nourishing, balanced meals with quality, variety and freshness in a spirit of hospitality. If you have any food allergies, sensitivities, intolerances, or have had dietary changes, please let us know who you are so we can serve you well!

September 14 - 20, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Chocolate Chip Pancakes	Boiled Eggs	Assorted Danishes Poached Eggs	Cheese Omelet with Salsa	Fried Eggs
L	Coirssant Sandwiches with Chicken, Egg and Tuna Salad Filling	Perogies	Grilled Mozza Pesto Sandwich	Steak on a Bun	Gyros	Breakfast Burrito	French Toast with Apples Bacon
V	Vegan "Egg" Filling	Loaded Sweet Potato	Balsamic Vegetable and Hummus Wrap	Tofu Bites	Falafels Greek Quinoa Salad	Tempeh Taco	Vegan Fry Up
D	Ham	Buddha Bowl	BBQ Ribs Potato Salad Corn on Cob Tomato Cucumber Feta Salad Peach Platz	Turkey Pot Pie	Pizza Pepperoni Deluxe	Sundried Tomato and Oregano Chicken	Beef Stew
V	Cassoulet	Buddha Bowl	Black Bean Cakes	Vegetable Pot Pie	Pizza vegetarian vegan	Cauliflower Thai Curry	Lentil Stew
S	Chocolate Zucchini Muffins			Frozen Yogurt Bars Chia Pudding with Fruit		Toast Night	Open Kitchen

Nutrition Tip:

Have you been thinking about your immune system during these days of the COVID-19 pandemic? While no particular food or diet can prevent or cure infectious diseases, your food choices can impact your immune system health, which can affect your body’s response to infection.

Begin by ensuring that you have adequate amounts of protein, Vitamin C, Vitamin D and zinc.

Protein – Dietary protein is made up of amino acids that play various roles in immune responses. Some good protein sources include lean meat, poultry, fish, eggs, milk, Greek yogurt, tofu, beans, and nuts.
Vitamin C – This antioxidant vitamin is well known as a key player in immune function. Besides citrus fruit, good sources include strawberries, red bell peppers, mangoes, tomatoes, and broccoli.
Vitamin D – Commonly referred to as the “sunshine” vitamin, it helps the immune system work properly. It can be made in the skin when exposed to sunlight. Few foods are good sources of vitamin D, but you can find it in egg yolks, fatty fish such as salmon and sardines, and fortified versions of milk, orange juice, soy and margarine.
Zinc – This mineral is crucial for normal development and function of cells mediating immunity. It can be found in foods such as whole grains, seafood, meat, milk products, and legumes.

September 21 - 27, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Scrambled Eggs	Fried Eggs	Apple Streusel Coffee Cake Poached Eggs	French Toast	Boiled Eggs Overnight Apple Oats
L	Mac and Cheese	Burrito Bowl	Top a Potato	Griled Ham and Cheese	Quiche Ham and Broccoli Broccoli Mushroom, Spinach and Carmelized Onion	Pretzel Bun/Bagel Sandwich with Meat and Cheese	Pancake Bar Sausage
V	Green Goddess pasta	Burrito Bowl	Top a Potato	Apple Quinoa Salad	Tofu Scramble with Vegetable	Vegetarian Sandwich	Pancakes Vegan Sausage
D	Roast Turkey	Spaghetti and Meatballs	Lemonade Chicken Rice Autumn Vegetable Tossed Salad with Mandarins Cheesecake	Johnny Appleseed Themed Dinner Pork Ragout with Apples and Thyme Mashed Potatoes Barley Salad with Apples and Pomengranate Apple Coleslaw Cinnamon Apple Dessert Tacos	Beef Fajitas	Stuffed Peameal	Chicken fingers
V	Quinoa Mushroom Meatballs with Vegan Gravy	Spaghetti Bolognese with Lentils	Autumn Harvest Couscous	Curried Lentil Squash and Apple Stew	SMoked Tofu Strips	Maple Baked Lentils and Sweet Potato	Gingered Kale and Tofu
S	Cinnamon Buns			Rice Krispie Squares		Toast Night	Open Kitchen

Nutrition Tip:

Food is a necessity for life, and centuries ago, if you were starving and got something to eat, you were mighty thankful. At the beginning of the pandemic, there were some concerns about shortages of food. As we enter into the season of harvest and thanksgiving, may we be able to realize and express gratitude for the many blessings we enjoy. Offering thanks for the food we eat connects us to the food we eat, the people we share it with and the world that has supported us with nourishment. Expressing gratitude doesn’t just affect your mental health. There is also an association between gratitude and physical health also. Being appreciative can help you respect and care for your own body.

September 28 - October 4, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Fried Eggs	Scrambled Eggs	Banana Muffins Boiled Eggs	Blueberry Pancakes	Waffles Poached Eggs
L	Chicken Wraps	Pizza	Pretzel Bun Sandwich	Jamaican Patty	Cheese Quesadilla	Egg Burger	Vegetable Omelet Hash Browns
V	Grilled Vegetable Wrap	Pizza	Asian Flavoured Quinoa Salad	Jamaican Patty	Black Bean Sweet Potato Quesadilla	Vegan Sausage Burger	Southwestern Breakfast Hash
D	Meatless Monday Greek Spinach Pie with Tzatiki Roasted Potatoes Greek Salad Lemon Raspberry Cupcakes	Chicken Adobo	Steak with Sauteed Garlic Butter Mushrooms Twice Baked Potato Tangy Carrot Slaw Caesar Salad Boston Cream Sheet Cake	Fettuccini Alfredo	Sloppy Joes	Perch Crunchie	Dinner Sausage
V	Greek Style Baked Beans	Coconut Dahl	BBQ Tofu and Onion	Golden Stir fry Noodle Bowl	Vegetarian Sloppy Joes	Curried Cauliflower and Chic Peas	Three Sisters Stew
S	Fruit/Yogurt Cups			cookies		Toast Night	Open Kitchen

October 5 - 11, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Poached Eggs	Scrambled Eggs	Assorted Pastry Fried Eggs	Baked Oatmeal Boiled Eggs	Scrambled Eggs
L	Sub Sandwich	Perogies	Beef Chili	Oktoberfest Sausage and Saurkraut in a Bun	Chicken Fingers	French Toast Breakfast Sausage	Steak on a Bun
V	Sub Sandwich	Greek Style Bean Pita	Mexican Lentil Chili	Vegan Sausage and Saurkraut in a Bun	Aloo Gobi Wrap	Vegan French Toast and Breakfast Sausage	BBQ Tofu
D	Chicken Enchilada Bake	Pork Souvlaki	Roast Turkey and Stuffing Mashed Potatoes Glazed Carrots Broccoli Cauliflower Salad Pumpkin Pie	Gemutlichkeit Themed Dinner Turkey Schnitzel with Mushroom Sauce Spaetzle PEI Veg Crunchy Romaine Salad Black Forest Trifle	Beef Oriental	Tortellini	Turkey Nachos
V	Chilaquile	Sweet Potato Falafel Burger	Stuffed Squash	Ratatouille	Chowmein with Rice Noodle and Tofu	Smoky Chic Pea Pasta	Vegetarian Nachos
S	Ginger Cookies			Bits and Bites Apples		Toast Night	Open Kitchen

Nutrition Tip:

We eat together to build connection, cement ties and experience care of one another. Gemutlichkeit! The word doesn't have a driect English translation, but it refers to a mix of coziness, cherrfulness, friendliness, and social acceptance - this is a spirit we can share all year around to all we encounter.. in the dining room as we eat together, and beyond, as a way to express our care of one another and promote happiness and well-being.

October 12 - 18, 2020 Reading Week

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Thanksgiving Cold Breakfast
L	Kaiser Sandwich	Chicken Burger	Reuben Sandwich	Grilled Cheese	Chicken Shawarma	French Toast Bacon	Breakfst Burrito
V	Quinoa Salad	Malibu Burger	Portabello Mushroom with Swwis Cheese or Hummus and Saurkraut	Southwest Edamame Salad	Falafels	French Toast	Vegan Fry UP
D	Greek Meatball	Maple Dijon Pork Loin	Buddha Bowl	Roast Beef	Pizza Penne	Honey Baked Chicken	Beef Stroganoff
V	Greek Lentils and Rice	Beans Bourguinon	Buddha Bowl	Lentil Loaf	Vegan Lasagna	Sticky Ginger Sesame Tofu	Lentil Bolognese
S	Popcorn and Apples			Muffins		Toast Night	Open Kitchen

October 19 - 25, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Baked Oatmeal Boiled Eggs	Scrambled Eggs	Apple Muffins Poached Eggs	French Toast	Fried Eggs
L	Chicken Wings	Burrito Bowl	Top a Potato	Quiche	Hawaiian Ham Noodle	Bagel Sandwich	Pancake Bar Sausage
V	Vegan Wings	Burrito Bowl	Top a Potato	Tofu Scramble	Garden Pasta Salad	California Grill Sandwich	Pancakes Vegan Breakfast Sausage
D	Sweet and Sour Pork	1920s Themed Dinner Mint Julep Mocktails Cream of Celery Soup Classic Caesar Salad Jazzy Gelatin Salad Gatsby's Chicken a la King Pineapple Upside Down Cake	Smoked Pork Chop Hash Brown Casserole Pea and Pearl Onions Nappa Salad Apple Roll up	Shepherds Pie	Chicken Fajita	Jamaican Patty	Chicken Parmesan
V	Sweet and Sour Tofu	Lentil Ragu	Cauliflower Thai Curry Bowl	Vegetarian Shepherds Pie	Vegetable Fajita	Jerk Bowl	Gingered Kale and Tofu
S	Cinnamon Buns			Guac and Chips/Hummus and Chips		Toast Night	Open Kitchen

Nutrition Tip:

Over the last 100 years food has been impacted by global events, societal and technological changes, and food and nutrition science. These changes have led to nutrient supplementation, improved processing/technology such as refrigeration, microwaves, and pasteurization, food fortification such as iodine to salt, folic acid to flour to curb micronutrient deficiencies and thus preventable disease, increased demand for ethnic and global food variety, and spawned trends and events such as dining out, superfoods, different types of diets, food sensitivities etc. While it may be entertaining and edifying to re-visit some popular foods in the last 100 years, three guiding principles of healthy eating remain: balance, moderation, and as unprocessed as possible.

October 26 - November 1, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Greek Omelet	Fried Eggs	Blueberry Muffins Boiled Eggs	Cinnamon Roll Pancakes	Poached Eggs
L	Bacon on a Bun	Pizza	Pulled Pork	Chicken Wrap	Falafels	Breakfast Casserole	Meatball Sub
V	TLT Sandwich	Pizza	Tofu Bites	Vegan Caesar Wraps	Falafels	Pan Roasted Vegetables and Beans	Veggie Meatball Sub
D	Meatless Monday Cornbread Salad Greens with Pears Festive Black Beans and Rice Roasted Maple Glazed Squash Zucchini Brownies	Chicken Stir Fry	Roast Beef Niagara Blend Vegetable Crispy Fingerling Potatoes Chard and Kale Apple Salad Carrot Cake	Garden Fettucini	Teriyaki Salmon Bowl	Cranberry Chicken	Dinner Sausage
V	as above	Vegetable Stir Fry	Lentil Quinoa Loaf	Smoky Chic Pea Pasta	Teriyaki Broccoli and Tofu	Coconut Dahl	Three Sisters Stew
S	Pumpkin Bread			Puffed Wheat Squares

November 2 - 8, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Fried Eggs	Poached Eggs	Assorted Danish/Croissant Scrambled Eggs	Baked Oatmeal Boiled Eggs	Fried Eggs
L	Chicken Fingers	pork souvlaki	Turkey Chili	steak on a bun	Croissant Sandwich	French Toast Casserole	Chicken Pasta Salad
V	Aloo Gobi Wrap	greek style bean pita	Mexican Lentil Chili	BBQ Tofu	Croissant Sandwich	French Toast	Vegetable Pasta Salad
D	Beef Broccoli Noodle Bowl	Chicken Cordon Bleu	Apple Cranberry Pork Loin Mini Red Parslied Potatoes Broccoli Green Salad with Autumn Fruit Apple Cranberry Crumble	Tailgate Themed Dinner Wings Potato Skins Sticky Sesame Caulilfower Spinach Artichoke Dip with Veggies and Chips Football Brownies	Meatloaf	Tortellini	Nachos
V	Chowmein with Rice Noodle and Tofu	Tamale Bean Pie	Stuffed Portabello	Vegan Wings	Vegetarian Shepherds Pie	Sundried Tomato and Spinach Pasta	Nachos
S	Cookies			Ice Cream Bars

Nutrition Tip:

Here's a quick guide for serving yourself at lunch or dinner. Divide your plate into quarters. Fill two of the quarters or half your plate with vegetables and/or fruits. Grain products can fill another quarter and protein can fill the last quarter. Your plate will have more colour, more crunch, more fiber, a variety of minerals and vitamins and less calories!

November 9 - 15, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Chocolate Chip Pancakes	Cheese Omelet	Cherry Coffee Cake Fried Eggs	Poached Eggs	Fried Eggs
L	Tuna or Turkey Melt	Hamburgers	Grilled Mozza Pesto Cheese Sandwich	Perogies	Reuben Sandwich	Breakfast Burrito	Pretzel Bun Sandwich
V	Smashed Chic Pea Avocado Sandwich	Veggie Burger	Balsamic Vegetable Wrap with Hummus or Cheese	Loaded Sweet Potato	Kale and Quinoa Salad	Tempeh Taco	Pretzel Bun Sandwich
D	Buddha Bowl	Ribs	Chicken Souvlaki Lemon Rice Mediterranean Mix Vegetable Cucumber Salad Doughnut	Chicken Pot Pie	Pizza	Beef Stew	Roast Turkey
V	Buddha Bowl	Cassoulet	Dragon Bowl	Vegetable Pot Pie	Pizza	Rockin Morrocan Stew	Stuffed Squash
S	Popcorn and Apples			Muffins		Toast Night	Open Kitchen

November 16 - 22, 2020 International Education Week

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Baked Oatmeal Boiled Eggs	Scrambled Eggs	Pumpkin Muffins Poached Eggs	French Toast	Fried Eggs
L	Mac and Cheese	Top a Potato	Chicken Burger	Gyros	Burrito Bowl	Kaiser Sandwich	Quiche
V	Vegan Mac and Cheese	Top a Potato	Malibu Burger	Falafels	Burrito Bowl	California Grill	Tofu Scramble
D	Steak Fajita	Jerk Chicken	Lasagna	Butter Chicken	Kofta	Chicken Pieces	Stuffed Peameal
V	Smoked Tofu Fajitas	Jerk Tempeh	Vegan Lasagna	Vegetable Biriyani	Koshari	Gingered Kale and Tofu	Stuffed Pepper
S	Rice Krispie Squares			Hummus and Chips		Toast Night	Open Kitchen

Nutrition Tip:

Today, a large amount of the world's food comes from roughly 12 plants. More than 90% of edible crop varieties are no longer grown by farmers. As farmers put their energy into growing a narrow amount of staple crops that people demand, there is a loss of biodiversity. Diversity in our diet has numerous benefits. Biodiversity creates a more stable ecological community. On a personal level, a diet with a wide range of food ensures adequate amounts of all nutrients. And there are more reasons why it is good to explore and eat new foods. It can promote cultural sensitivity when paired with conversation about customs and norms. And it can create easy conversation around the table, strengthening current relationships and creating new ones. Happy exploring this week and beyond!

November 23 - 29, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Fried Eggs	Scrambled Eggs	Muffins Boiled Eggs	Pancakes	Poached Eggs
L	Cheese Quesadilla	Pork Souvlaki	Chicken Wraps	Pizza	Pretzel Bun Sandwich	Apple French Toast	Jamaican Patty
V	Black Bean Sweet Potato Quesadilla	Greek Style Bean Pita	Vegetable Wrap	Pizza	Asian Flavoured Quinoa Salad	Apple French Toast	Jamaican Patty
D	Spaghetti	Thai Chicken	Glazed Ham with homemade mustard Scalloped Potatoes Mixed Vegetable Spinach Salad Lemon Dessert	BBQ Beef on a Bun	Chicken Adobo	Tilapia	Dinner Sausage
V	Spaghetti	Coconut Dahl	Vegan Sausage	Vegetarian Sloppy Joe	Sweet Chili Tofu	Curried Cauliflower and chic Peas	Ratatouille
S	Bits and bites & Apples			Coffee Cake		Toast Night	Open Kitchen

November 30 - December 6, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Baked Oatmeal Boiled Eggs	Fried Eggs	Croissants Scrambled Eggs	Pancakes	Vegetable Omelet
L	Vegetable Chili	Sub Sandwiches	Hamburgers Poutine	Chicken a la King with Tea Biscuits	Perogies	Breakfast Casserole	Eggs Benedict
V	Vegetable Chili	Dilly Chic Pea	Veggie Burger	Lentil Ragu	Loaded Sweet Potato	Southwest Breakfast Hash	Vegan Breakfast Sausage Burger
D	Meatless Monday Garlic Breadsticks Minestrone Soup Vegetable Lasagna Romaine and Radicchio Salad Lemon Honey Semifreddo	Ribs & Wings	Honey Baked Chicken	Beef Stroganoff	Term End Banquet	Pulled Pork	Nachos
V	Vegan Lasagna	Black Bean Cakes	Sticky Tofu and Broccoli Stir Fry	Smoky Chic Pea Pasta		Asian Braised BBQ Tofu and Onion	Nachos
S	Holiday Monster Cookies			Holiday Ice Cream Bars		Toast Night	Open Kitchen

December 7 - 13, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B
L
V
D
V
S

December 14 - 20, 2020

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B
L
V
D
V
S

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B
L
V
D
V
S

Weekly menu

Fall Term 2020

Hours

Making Space for Community