The Scoop February 2017 Share The Love Month Dear Campus Community, Just like that we are into February, we hope that you have had a great start to 2017, we know that we have. This past month we celebrated the retirement of John Washnieski, welcomed on a new staff member in the cafeteria, and updated the look of Mondo’s in the Campus Store. We also participated in the first Taste of the Bay to benefit The Brick food pantry in town. February looks to be an exciting month for us as well, we have many specials throughout the month in both the Campus Store and Cafeteria. We have been working with a new marketing calendar and this has given us some great new events and specials, we hope that you are able to join us for multiple events during the month. To help you out with that we will give you 1 free meal if you load 10 meals onto your Universal Dollars account this month, just mention the February newsletter when loading your card. Take Care, Amanda Tutor
7
Embed
The Scoop - Dine On Campus · 2019. 2. 21. · 2 teaspoons pure vanilla extract Fresh raspberries and mint sprigs, serving suggestion Recipe and photo from FoodNetwork.com Yield 12
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
The ScoopFebruary 2017
Share The Love Month
Dear Campus Community,
Just like that we are into February, we hope that you have had a great start to 2017, we
know that we have. This past month we celebrated the retirement of John Washnieski,
welcomed on a new staff member in the cafeteria, and updated the look of Mondo’s in the
Campus Store. We also participated in the first Taste of the Bay to benefit The Brick food
pantry in town.
February looks to be an exciting month for us as well, we have many specials throughout
the month in both the Campus Store and Cafeteria. We have been working with a new
marketing calendar and this has given us some great new events and specials, we hope that
you are able to join us for multiple events during the month. To help you out with that we will
give you 1 free meal if you load 10 meals onto your Universal Dollars account this month, just
mention the February newsletter when loading your card.
The PositiveWith Sarah Nicklay MS RD, Chartwells Dietitian
The Protein Story Chances are you know someone that is going paleo, gluten free, low carb, sugar free, whole 30
or some other type of diet where they decrease carbohydrates in their diet and increase protein. There is some merit in these plans, but proceed with caution.
Protein is important for building muscle and maintaining body functions. The average person
needs 50-100 grams of protein a day depending on size and activity level. A 3 ounce piece of
meat contains about 21 grams of protein, and there is protein in many other foods like grains,
dairy, and vegetables. If every meal and snack contains a source of protein, you will be meeting
your protein needs. And you can overdo it! Just like everything else, extra protein gets turned into fat.
Don’t completely discount carbohydrates. Whole grains contain important vitamins, minerals, and fiber and carbohydrates provide fuel for your body during exercise.
Bottom line- eat a balanced diet. If a “low carb diet” helps you eat more vegetables and less junk food, you’re on the right track.
Superfoods: Dark Chocolate No empty calories here. This sweet treat comes with an antioxidant boost. Cacao is rich in
flavonoids, which are thought to help lower blood pressure, cholesterol and reduce other risk factors for heart disease.
Balanced BiteThe recommended serving of dark chocolate is 1 ounce per day. Look for at
least 50% cocoa content.
Protein Power Chocolate Truffle CheesecakeCrust:
1 ¼ cups chocolate graham cracker crumbs, 8 whole sheets
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon melted unsalted butter
Filling:
2 ounces dark chocolate, chopped
24 ounces 1 percent cottage cheese
8 ounces 1/3 less fat cream cheese, at room temperature
¾ cup granulated sugar
½ cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
Fresh raspberries and mint sprigs, serving suggestion Recipe and photo from FoodNetwork.com
Yield 12 servings
1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill
about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springformpan with cooking spray
and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.2. Crust: Mix the graham cracker
crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared
pan. Freeze until firm, about 15 minutes, while preparing the filling.3. Filling: Put the chocolate in a microwave safe
bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven.
Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese,
sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg
whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined.
Pour over the prepared crust.4. Put the pan on the upper rack in the oven and bake until just set and the center
jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the
cheesecake to a cooling rack and run a knife around the edge of the pan.5. Let stand at room temperature until
cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for
about 1 hour before serving. For easier serving, slice with a clean hot knife,wiped clean after each slice. Serve each
slice with a few fresh raspberries and a sprig of mint. Nutritional analysis per serving Calories 245; Total Fat 9g (Sat