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              
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New Grebel Kitchen project

Making Space for Community

Grebel has embarked on a project to expand the kitchen and renovation the dining room. Construction started in April 2019 and is anticipated to finish in the fall of 2020. Learn more about this exciting endeavor and see how you can get involved in the Fill the Table capital campaign!