Category Archives: Resources
It is hard to believe that spring is here (literally). With the start of a new season means different fruits and vegetables are in season as well. As far as fruits and vegetables go, spring is considered to be March, April and May. When a fruit or vegetable is in season it means is at its peak of flavor or harvest. Not only will the flavor be optimal the price will be the cheapest. Next time you head out to the grocery store be sure to try some of the following items that are in season right now!
Remember, you can enjoy the taste of any fruit or vegetable year-round by using fresh, frozen, canned, dried, and 100% juice – it all counts!
Red Leaf Lettuce
Spring Baby Lettuce
Coming to the end of February means that National Nutrition Month is just around the corner. Every March is National Nutrition Month and every year UND celebrates March with many nutrition related activities. This year UND is offering a recipe contest, Student Iron Chef, Lunch and Learn, food drive, grocery bingo, and a wellness screening.
The Delicious and Nutritious Recipe Contest will be going on the majority of the month. The recipe submission deadline is March 21; to find out details about this event click on the following link.
Student Iron Chef Contest Semi-final dates of the competition are March 3rd and March 4th. The final competition will take place on March 11th. Groups of students will be creating a dish consisting of Alaskan Salmon, YUM.
A food drive will take place for the whole month of March. Non-perishable food items and personal care products are appreciated. Donation boxes will be placed throughout the campus.
Grocery Bingo will take place on March 28th at 9pm in the loading dock. It is free to all students and it’s a great way to win free groceries and meet students.
A lunch ‘N learn will be held on March 26th in Gamble Hall from 12:30pm to 1:30pm in room 225. This event is part of the Deans for wellness initiative; it is open to all staff, faculty, spouses and partners of the College of Business and Public Administration. You can RSVP to this email:
The wellness screening will be held at the EERC on March 5th. It is open to faculty, staff, partners and spouses. This is an appointment only event to make an appointment click the following link.
Maintain strong bones, carry out many important functions. Stored in bones, where it supports their structure and hardness. Needed for muscle movement and to send messages between the brain and body parts by way of your nerves. Helps blood vessels move blood throughout the body, and release hormones and enzymes that effect functions in the body.
Milk, yogurt, cheese, kale, broccoli, sardines, salmon, grains (breads, pasta, unfortified cereals), often added to fruit juices, soy and rice beverages and tofu
Involved in immune function, vision, reproductions and cellular communication. Also, plays a key role to support cell growth, differentiation and maintenance of the heart, lungs, kidneys and other organs of the body.
Dairy products, fish, meat, leafy green vegetables, orange and yellow vegetables, tomato products also fortified cereals; carrots, broccoli, squash and cantaloupe
RDA: 19-50yrs old Men: 900 mcg RAE; Women: 700 mcg RAE
You know the saying “Pork chops and apple sauce!”.. well we took that to a whole new level in the Culinary Corner today! At Crockpot Cooking today we made pork chops with apple chutney. This is a very simple recipe that is easy to throw in the crockpot before you leave for class or work. It is very convenient and is great to pair with any vegetable!
Pork Chops with Apple Chutney
- 4 Center-cut bone-in pork loin chops 1 inch thick
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 Tbsp packed brown sugar
- 2 Tbsp cider vinegar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground red pepper (cayenne)
- 1/4 cup sweetened dried cranberries
- 2 medium baking apples, peeled, chopped
- Spray 3-4 Quart slow cooker with cooking spray. Sprinkle pork with salt and pepper, place in slow-cooker
- In a small bowl mix brown sugar, cider vinegar, ground ginger, ground cinnamon, cayenne pepper and cranberries. Spoon over pork in slow-cooker and top with apples.
- Cover, cook on low heat for 4- 4 1/2 hours
Makes 4 Servings