“We are a culture driven to create food that is alive with flavor and nutrition…for the well-being of our guests…” The Bon Appetit Dream Statement
Our kitchens on campus are committed to embracing whole foods first as the foundation of a healthful diet, and this month we’re celebrating Nutrition and Food For Your Well Being. Power Your Day at Marquis on Tuesday, March 10th, with breakfast power bowls – fuel you need to start your day off right, especially as midterms approach! A healthy breakfast boosts your energy levels by stimulating the brain and body first thing in the morning.
If you’re looking for something simple or non-traditional, fruits and vegetables are super beneficial to incorporate into your breakfast routine. Most Americans don’t eat enough of them, so stepping up your fruit and veggie game is the perfect way to enhance your wellness. Marquis also offers Performance Grain Bowls every Tuesday for lunch – eat well, perform your best!
This month we’re also talking about hydration. Good hydration supports brain focus, body temperature regulation, and absorption of essential nutrients — important reasons to stay hydrated.
Did you know? Thirst can make you feel hungry. Before reaching for a snack, drink some water! Although most people need about 64 oz. of water per day, the amount varies depending on a person’s activity level, diet, and environment. Added sugars in beverages can actually be dehydrating – to truly quench your thirst, stick with water or unsweetened beverages like spa water – always available in your cafes around campus!
Recipe of the Month:
WARM WALNUT QUINOA SALAD WITH EDAMAME AND TARRAGON
Protein works to build and maintain muscles as well as keep your hair, skin, and nails healthy and strong. But eating meat isn’t always necessary to reap these benefits — plant proteins deliver as well! Plus, they are beneficial in a variety of ecological, economic, and health-related ways.
Serves 4. Serving Size: 1-1/2 cup
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse, then set aside.
Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7-8 minutes. Drain remaining liquid, if necessary.
Whisk lemon zest, lemon juice, oil, tarragon, and salt in a bowl. Add peppers and the quinoa mixture, tossing to combine. Divide among 4 plates and top with walnuts.
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General Manager of Dining Services: Christopher Brown, firstname.lastname@example.org