The ScoopMarch 2017

Dear UIC Community,

March is an exciting month for UIC Dining Services. This month we have many exciting events such as our St. Patrick’s Day event at the Leaf and Bean Café (in library of Health Sciences)where customers will have the opportunity to sample our coffee from Metropolis, sample our pastries and sandwiches, and enter to win free coffee for life. We are celebrating St. Patrick’s Day with a big dinner which will feature delicious corned beef. This month we are also celebrating National Nutrition Month with fish dishes and a healthy strawberry banana acai bowl. Please refer to our calendar for more highlighted specials at East Café and South Café. Additionally, we will have a “Meet the Dietitian” event on March 7 and 28 for students to be able to have their questions answered about their daily diets. March is a busy and exciting month to enjoy with us at UIC Dining Services.

National Nutrition Month

CommunitySUN MON TUES WED THURS FRI SAT

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

Spring Break!

Celebrate National Nutrition Month!

Only @ The East Café & South Café!

Join us in celebrating cupcakes! These delicious treats are available on all days marked with a at East Café & South Café.

Look for our fish offerings at East Café & South Café during our Fish Market week. It’s o-FISH-ally delicious! Look for the on the calendar.

Ask the Dietitian! Join us for a two day event on March 7 and March 28 at East Café for your chance to speak with a dietitian about your day to day diet.

@Marketplace @Halsted St. Station & Morgan St. Station

@The Daley Grind

Limited Time Offers!

dineoncampus.com/UIC

2

The Positive

Did you eat your vegetables today? Everyone needs this reminder once and in a while. March is National Nutrition Month®, a nutrition education campaign provided annually by the Academy of Nutrition and Dietetics. The theme for 2017 is “Put Your Best Fork Forward.” This is a reminder that every bite makes a difference for your health. Over time, small changes in your eating habits can have a big impact. Small changes are a sustainable and enjoyable way to shift ,your lifestyle to a healthier one. Eat a variety of your favorite, healthful foods every day. Every food can fit in a healthy diet. Just remember that how much you eat is as important as what you eat. MyPlate is a great tool for balancing portion sizes of different foods to create a meal. This month choose one or two habits to break and replace them with healthy alternatives. Tracking what you eat and drink is a great way to get started eating mindfully. This simple step causes you to reflect on what you ate and makes you feel accountable for your choices. With a little persistence you can eat your vegetables every day!

Sarah Nicklay MS RD, Chartwells DietitianPut Your Best Fork Forward

Leafy greens, especially the dark green varieties, are rich in fiber, vitamins and minerals and tend to be very low in calories, making them some of the most nutrient-dense foods you can eat.

Superfoods: Leafy Greens

3

Directions:

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain & cool.2. While the beets are cooking, place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.4. Place the salad greens in a large bowl. Sprinkle beets, dabs of goat cheese, and candied walnuts on top. Toss with salad dressing or serve dressing on the side.

Nutritional analysis per serving: Calories 350; Total Fat 26g; Protein 5g; Carb 25g; Fiber 3g; Cholesterol 7mg; Sodium 107mg

Ingredients: (Yield 6 servings)

4 Medium beets—peeled and cut in slices ½ cup frozen orange juice concentrate cup chopped walnuts ¼ cup balsamic vinegar3 tablespoons white sugar ½ cup extra-virgin olive oil1 (10 ounce) package mixed baby salad greens 2 ounces goat cheese

Salad Greens with Beets, Candied Walnuts, & Goat Cheese

Balanced BiteGreens are typically thought of in salads, but they can

also be steamed, roasted, grilled, or baked!

½3

4

Cuisine

Executive Chef Sean Gordon has been producing amazing and colorful dishes that are full of colors and flavors from all around the world. Every day, the special at the dining halls ranges from meat dishes to vegetarian and vegan dishes, creating a diverse palette for students to choose from.

Catering Chef Sven Lindroth and team create a beautiful display of their food for the Eye Exam dinner and a sweet table for a student affairs event on campus.

Executive Chef Sean Gordon:

Catering Chef Sven Lindroth & team:

5

March Promos

Let’s Get Social

During March 1–17 with every purchase over $5 in the c-stores, every customer will receive a St. Patrick’s Day scratch-off card. Prizes include travel mugs, discounts & more!

This month, as an effort to waste less food, executive chef Sean Gordon will measure liquid waste in the dining halls. To show students how much fluids are wasted on a daily basis at East Café and South Café Chef Gordon will place a large clear container in each dining hall in which students may pour unconsumed beverages. Afterwards, totals of liquid waste collected will be shared with students in an effort to raise awareness and consideration for all that’s wasted.

To stay up-to-date with all of our events, specials & news, follow us on social media.

facebook.com/diningservicesuic

@UICdining

@UICdiningservices

6

Ramon Gavigan

Ramon has been with Chartwells at UIC for 3 years. He is dedicated to doing his job with safety. This month he was our Safety Bingo winner. Congratulations Ramon and thank you for your continued service!

The Scoop | Chartwells at UIC750 S. Halsted St., Chicago, IL 60607 I dineoncampus.com/UIC

People

Real People Committed to Service

Chartwells’ associates provide a“Wow” experience every day, with every meal, and for every guest.

7