Northeastern University Dining Services Blog

Wednesday, April 21, 2021

Breakfast

Wednesday, April 21, 2021 | 4:02 PM Posted by Northeastern Dining No comments

#WellnessWednesday with Registered Dietitian Christine (MS, RDN, CSSD)

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Breakfast is a great way to start your day. You will be more likely to consistently continue to fuel throughout the day when you eat something at the beginning of the day. If you skip breakfast to save up for other meals you may want to rethink this thought as skipping breakfast often results in feeling cranky, not being able to concentrate and not to mention that your body wants you to make up for the missed meal at lunch or another time during the day. If you are not hungry right when you wake up, pack up some granola bars, fruit… to go! Or make a quick breakfast in a mug.
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π”½π•£π•–π•Ÿπ•”π•™ π•₯𝕠𝕒𝕀π•₯ π•šπ•Ÿ 𝕒 π•žπ•¦π•˜
𝘐𝘯𝘨𝘳𝘦π˜₯π˜ͺ𝘦𝘯𝘡𝘴
2 slices of bread (your favorite! - white, wheat, cinnamon) cubed
3 TBSP milk
1 egg
Pinch of cinnamon
π˜‹π˜ͺ𝘳𝘦𝘀𝘡π˜ͺ𝘰𝘯𝘴
1) Be sure to melt butter, use oil or spray the inside of the mug
2) Put the cubed bread in a mug
3) Mix the milk, egg, and cinnamon together in a small bowl and then poor over the bread and coat all pieces.
4) Microwave for 1 minutes and 30 seconds (could be more or less time depending on your microwave)
5) Add powdered sugar, syrup and some sliced fruit (or whatever toppings you like) and enjoy!

Wednesday, April 14, 2021

Convenience Foods

Wednesday, April 14, 2021 | 4:01 PM Posted by Northeastern Dining No comments

#WellnessWednesday with Registered Dietitian Christine (MS, RDN, CSSD)

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Convenience foods can be really helpful because they make cooking a little easier and it cuts down on prep time. Some examples of convenience foods would be salad in a bag, shredded carrots, rotisserie chicken, frozen fruits, and lots of other options that can make things just a little easier in the kitchen!

Wednesday, April 7, 2021

Myth of eating after 7pm

Wednesday, April 7, 2021 | 4:00 PM Posted by Northeastern Dining No comments

#WellnessWednesday with Registered Dietitian Christine (MS, RDN, CSSD)

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If you ever wondered if you are supposed to or not supposed to eat after 7 PM, the short answer is yes! You can, and should, eat after 7 PM. Something to consider about this “rule” is that your stomach does not shut off after a certain time of day and the clock does not know whether you are hungry or not.

Wednesday, March 31, 2021

Importance of hydration

Wednesday, March 31, 2021 | 3:59 PM Posted by Northeastern Dining No comments

#WellnessWednesday with Registered Dietitian Christine (MS, RDN, CSSD)

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Staying hydrated is important all year long. If you can keep a refillable water bottle with you throughout the day that can help stay hydrated. The amount of water you need will vary a little depending on amount of exercise, body size, and temperature. The Institute of medicine does recommends about 9 cups of water/day for women and about 13 cups/day for men. Fruits and vegetables will contribute water as well as coffee, tea and other beverages that you consume during the day.

Wednesday, March 24, 2021

Family food traditions

Wednesday, March 24, 2021 | 3:58 PM Posted by Northeastern Dining No comments

#WellnessWednesday with Registered Dietitian Christine (MS, RDN, CSSD)

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Holidays are a time to enjoy time with friends and/or family along with food traditions and honoring your food cravings. Many people will feel that they need to save up the meals for the day leading up to holiday dinners. Please consider that if you eat throughout the day (as you do on any other day), you will be able to enjoy your day and holiday dinner.

Wednesday, March 17, 2021

Veganism

Wednesday, March 17, 2021 | 3:57 PM Posted by Northeastern Dining No comments

#WellnessWednesday with Registered Dietitian Christine (MS, RDN, CSSD)

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I want to remind you of ways to meet your protein needs from plant protein sources- lentils, beans, nuts, seeds, nut butters, grains (quinoa, amaranth, cereals, pasta, rice) and to meet calcium and vitamin D needs with non-dairy milk substitutes. Check out nudining.com for vegan options available in the dining halls on-campus

Monday, March 15, 2021

UNDER THE SEA: VEGETABLE SUSHI

Monday, March 15, 2021 | 2:23 PM Posted by Northeastern Dining No comments

Sea vegetables, commonly called edible seaweed, are a class of marine algae packed with healthful nutritional value. Used for centuries around the world with documented use in Asian and Aztec civilizations, edible seaweed was one of the hottest food trends in 2015 as it gained popularity in American cuisine.

Today we will be working with green seaweed. Green seaweeds get their pigment from chlorophyll. They can absorb the largest amount of light energy and found in coastal waters. Edible forms of green seaweed are sometimes referred to as sea lettuce. (Today’s Dietitian)

Seaweed is rich in vitamins, minerals, and phytonutrients, including sulfated polysaccharides known to have anti-inflammatory, antiviral and cardiovascular benefits. Seaweed can be included in soups, salads, and other dishes beyond sushi.

Food’s carbon footprint: Eating a plant-based diet can reduce your footprint by cutting down on red meats such as beef and lamb. What’s your diet’s carbon footprint?

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Vegetable Sushi

Recipe is for 1 roll (8 slices). Calories 90, Fat 3g, Saturated Fat 0.5g, Carbohydrate 15g, Protein 1.5g, Fiber 1.5g, Sodium 4mg

INGREDIENTS

Step 1

  • ½ each Dried Nori Seaweed Sheet
  • 3 oz Sushi Rice-white short grain (cooked)
  • *Pro Tip: wash rice before cooking, rinse until
  • water is clear. This will get remove some of the
  • starches. Fluff rice after cooked.
  • 1 oz Cucumber, peeled, Julienne-Slice
  • 1 oz Bell pepper Julienne-Slice
  • 1 oz Avocado Julienne-Slice
  • 1 oz Shredded carrot
  • 2 tbsp Rice wine vinegar

Step 3

  • 1¼ cup Rice, white short grain
  • 1½ cup Water, cold
  • 1½ oz Rice Wine Vinegar
  • ¼ oz Sugar, granulated

DIRECTIONS: RICE

Prep + cook time: 55 minutes

  1. Wash and rinse rice with fresh water three for four times then drain water. Add place rice in rice cooker.
  2. Add cold water to the rice cooker and gently mix the rice and water. Switch on the rice cooker and let it set for 50 minutes (30 min. for Cook, 20 min. for Steam). Rice needs to be cooked to 150 F.
  3. Empty hot cooked rice (150 F) into shallow container. Fold rice with rubber spatula and fan to release steam from cooked rice as much as possible for approximately 1 minute.
  4. Sprinkle rice wine vinegar and Awasezu (8oz. Rice Wine Vinegar and 2oz. Sugar) over the rice and incorporate using spatula in cutting motion (Should be done in about two minutes.)
  5. Cool the sushi rice in a refrigerator until temperature reaches 41F or lower.

DIRECTIONS

Prep time: 10 minutes

  • Lay ½ the Nori sheet on the rolling mat with the rough side facing up.
    1. Place cooked rice (41 degrees or lower) onto Nori sheet and spread equally over the sheet leaving the upper margin uncovered. (Roughly ¼ inch thick)
    2. Place strips of cucumber, bell pepper, avocado, and carrot, on the uncovered edge of the Nori
    3. Using the closer edge of the rolling mat, close on the filling with the Nori making a rectangular shaped hill and tighten it from above. Move forward and continue rolling, keeping it tight with every move until you reach the end of the Nori . Put pressure on the roll form all three side at all times, especially on stops to allow it to roll tightly.
    4. Store in cooler at 41 F or lower until ready to slice and serve.