THE

North Central College, May

2015

SCOOP

Dear North Central College Community,

We thank you for making April such a successful month filled with fun
dining and catering events on campus! It was great to see some familiar
faces at the Wellness Fair and Earth Day Sustainability event! Be sure to
check out some of the great food setups put together by our chefs and
catering associates by visiting the North Central College Catering Flickr page
at https://flic.kr/ps/32aHfE.
For seniors, graduation is quickly approaching and we want you to make
the most of what is left of your college experience! Be sure to attend our
upcoming events such as Springfest, the Cornerstone Day Picnic, the
Boilerhouse $5 BBQs, and the last Midnight Breakfast coming up in early
June. More information regarding these events can be found in this
newsletter. Be Central. Eat Central.
Sincerely,
Lauren Sauer
Student Engagement Manager
North Central College Dining Services

North
North Central
Central College
College

MayEvents
Closing& Hours
of Operation
May
The Cages
Innovation Kitchen Calendar

Tuesday May 5th

Cinco de Mayo!
Kaufman and the Cage will be featuring Mexican dishes this day for lunch!
Cinco de Mayo Sampling Event: Boilerhouse 11am-2pm. Come try bold and spicy chip flavors,
Propel electrolyte water, and Mountain Dew DEWshine!
Tuesday May 12th
Honors Day
8am-11am Coffee and Conversation in Wentz
4pm-5pm Dessert Reception in Wentz
Wednesday May 13th, May 20th, May 27th, and June 3rd
Help kick off our Summer BBQ on Wednesdays
at the Boilerhouse! $5 includes a sandwich, chips,
and a drink!
11am-1pm
Friday May 15th
Cornerstone Day Picnic in Jefferson Plaza
11am-1:30pm
Saturday May 16th
Barn Dance in Jefferson Plaza
6pm-11pm
DJ, Games, Food, Prizes, Dancing
Wednesday May 20th
Student Leadership Award Ceremony in Wentz
Thursday May 28th
Service Awards in Wentz
5:30pm-8pm

Congratulations
Graduates!
Iesha Milford
Jackie Sprague
Tiona Mouton
Elizabeth Stewart
Jasmine Hobbs
Tyler Finnegan
Brittany Spitzer
Josh Rodewald
Wesley Rasmussen Wilson
Christian Druce-Jones
Kate Limbach

The Positive Pulse

With Laura Vollink, RD LD, Chartwells Dietitian

Balanced U: Spotlight on Project Clean Plate

Balanced U is Chartwells national award winning program on health, wellness and sustainability.
Sustainability initiatives include eating green, building green, returning green, and running green.
As part of Chartwells run green campaign, we are dedicated to creating efficiency in the dining halls
and educating our staff and students on how to play their part.
Project Clean Plate is one of the programs used to encourage students to reduce food waste within
campus dining. Each year on college campuses, students throw away hundreds of tons of food. This
large volume of solid waste not only adds to the environmental impact of a communitys landfill, but
more important, this waste of food reminds us that we must do more to help solve global hunger.
Through goal-setting and charitable contributions, Project Clean Plate helps raise social awareness
of these problems among students.

Fad Diets: Separating Fact From Fiction

With all the focus on weight in our society, weight loss plans or products that promise dramatic weight loss results
or claim to instantly improve your health appeal to the masses. The bottom line is simple though- if a diet or
product sounds too good to be true, it probably is!
So, how do we know the difference between a fad diet and a diet that will help us sustain health over the long term?
First, lets get rid of the word diet. Diet implies a short term fix- who wants to be on a diet for the rest of their
lives? We need to look at making positive behavior changes such as adding exercise, or cutting back on portion size.
To help identify and avoid fad diets, here are a few claims to watch out for:
Weight loss claims. Slow and steady weight loss is more likely to last than dramatic weight changes. Be
wary of diets that claim you will lose 5-10 pounds in one week, most of this loss will be from water weight.
Healthy weight loss is about .5 to 1pound per week.
Limitations. Avoid diets that eliminate or severely restrict entire food groups or macronutrients. By
restricting these foods, you are missing out on critical nutrients you would be getting from a balanced diet.
Rigid menus. Following rigid meal plans can be overwhelming, limiting, and not very practical. Think about
social situations such as going out to eat with family and friends. Does this diet allow you to easily do that?
Investment. Be wary if a product requires you to spend a lot of money.
If the plan claims to be successful only if you attend a seminar, take a
pill, or purchase prepackaged meals, the diet is more likely to be a
money making gimmick rather than have your best interests at heart.
No need to exercise. Regular physical activity is essential for good
health and weight management. Diet is only part of the path to
weight loss. Find physical activities that you enjoy and aim for 30 to
60 minutes of activity on most days of the week.
Testimonials. Most often testimonials come from clients or experts
in weight loss or nutrition. Keep in mind these people are probably
being paid to advertise the plan or product.
With any new diet ask yourself, can I eat this way for the rest of my life? If
the answer is no, the diet is not for you.

Balanced Bite
There is no miracle weight loss plan or pill. Look to slowly incorporate physical activity into your life and find
ways to change what and how much you are eating.

Eat Your
Greens Muffins
Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
cup sugar
2 tsp baking powder
tsp baking soda
1 tsp ground cinnamon
tsp salt
cup canola oil
cup milk
1 (6 ounce) bag fresh baby spinach
cup mashed banana (from about 1 to 2
bananas)
2 tsp pure vanilla extract

Preparation:
Preheat oven to 350F.
Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda,
cinnamon, and salt. Set aside.
In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until
completely pured. Add banana and vanilla; blend on low just to mix.
Pour pured mixture into dry mixture and fold together until completely combined.
Fill lined muffin cups about full and bake 18-20 minutes or until a toothpick inserted
into the center comes out clean.

Laura is a registered, licensed Chartwells dietitian. She has been with Chartwells since
2011, and is a graduate of Southeast Missouri State University in Cape Girardeau, Missouri.
laura.vollink@compass-usa.com | 573-651-5145

Catering
Whether you may be looking to set up an event
catering to a small group of students or an event
with hundreds of people, our catering team can
help you! We offer fun Make Your Own food bars
including walking tacos, sandwiches, popcorn,
smores and more!

Contact Tatiana Dotdot for all of your

catering needs!
thdotdot@noctrl.edu | 630-637-5673

Retail
May brings the arrival of a new pancake special at the
Cage! This month stop by the Cage and enjoy Birthday
Cake Pancakes on special for $2.55. All day every day!
We are also offering a new Innovation Kitchen menu for the
month of May at the Cage. Lydia is preparing a new menu
item each day. Available for swipe or purchase!
Stop in to the Rolland Center Boilerhouse Cafe to receive
special priced breakfast and lunch combos. $1.99 for a
small regular coffee and donut, and $4.99 for a cold
sandwich, bag of chips, and small water. Dont miss out
on this great deal!

ake
Panc
y
a
M
l
Specia
Birthday Cake Pancake

Our Favorite Photos From April

Wellness Fair

Wellness Fair

Earth Day Sustainability

Event

Wellness Fair

Earth Day Event-Catering

Wellness Fair

Memorial Day Recipe

Rocky Road Brownies
Makes: 16 (2-inch) brownies
Active Time: 20 minutes
Total Time: 3 hours (including cooling time)

Ingredients

1 cup less 1 tablespoon all-purpose flour

1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa

powder
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips

Preparation
1

2
3

4
5

Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking
spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you
dont plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat
to 350F.
Thoroughly whisk flour, baking powder and salt in a small bowl.
Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The
mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth
and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the
batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time,
cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and
brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat
oven to 350F.
Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute
nuts and chocolate (or chips) around the marshmallows.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test
for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some
moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if youre
unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in
the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into
16 brownies.

THE SCOOP I CHARTWELLS AT NORTH CENTRAL COLLEGE

30 N. BRAINARD ST, NAPERVILLE IL 60540

WWW.DINEONCAMPUS.COM/NCC