So many dietary variables can make it challenging to provide meals that are safe and satisfying for all. Good for you and for allįrize estimates that about 10 percent of students with UND meal plans face some kind of dietary restriction, whether that’s gluten sensitivity or allergies to one or more of what the FDA identifies as the eight most common food allergens: milk, eggs, fish, shellfish, peanuts, tree nuts, wheat and soybeans. Students love those hand-held options that can be eaten on the go, Frize says. Rounding out the rest of the Top 5 are boneless chicken wings, burgers, street taco chicken carnitas and Asian pot stickers. He said UND Dining Services serves 1,120 pounds of macaroni and cheese each month. Dustin Frize scoops a spoonful of pasta noodles. A few more tweaks, and chefs will be able to throw in a few different ingredients to create some brand-new flavor profiles - say, a creamy alfredo sauce or a spicy southwest variety for quesadillas. Stirring the sample cup of cheese sauce once again, he comments how it holds together and isn’t granular like other nondairy cheeses can be. “They want to be part of the regular crowd and environment and not feel like they’re outcasts just because they can’t eat regular macaroni and cheese.” “Students want to eat mainstream,” he explained. ![]() Michel says that because the plant-based cream is both vegan and gluten-free, it opens a whole new world of cuisine for people living with dietary restrictions. Michel and other area restaurant chefs how to create about 25 new dishes to satisfy the ever-evolving palates of health-conscious diners. ![]() also known as Rich’s - recently flew its company chef all the way from Texas to show St. The maker of the culinary cream, Rich Products Corp. Michel says it just might be that new plant-based cooking cream they’re using to perfect the mac-n-cheese. Now, you ask, what possibly could be better than happy pets and healthier noodles? Well, St. The North Dakota brands are sold in area grocery stores, and an added bonus is that a portion of sales goes to support Journey Home Animal Rescue in Grand Forks. Plus, they’re higher in protein and lower in calories than the white varieties. The Four Families company, headquartered in Casselton, N.D., boasts that its HealthSense High Fiber Wheat Flour and pasta deliver up to 10 times the dietary fiber of traditional wheat flour. (Just in case you’re curious, boneless chicken wings, burgers, street taco chicken carnitas and Asian pot stickers round out the rest of the Top 5 favorites.) From farm to tableĪlways on the lookout for ways to heighten the health factor as well as shrink the carbon footprint and distance from farm to table, Frize says UND already made the switch in 2020 to a whole wheat pasta that’s made with a specialty wheat grown by farmers right here in the Red River Valley. 1, most-popular dish, 1,120 pounds of mac-n-cheese is served every month at UND. Michel and UND Registered Dietician Dustin Frize say the perennial favorite of college students is about to get even healthier.Īnd that’s some heavy intel. You can take that extra bite of hearty, rib-sticking macaroni and cheese with no regret. ![]() It’s just the kind of home-cooked goodness one would expect for Sunday dinner at Grandma’s house - and soon it will come to a dining hall near you, not just on Sunday, but every day.įinally, no worries. Mm-hmm … the smooth and creamy sauce is rich and delicious. It’s free of all the common allergens - no soy, no dairy, no eggs. “This is our first go at an all plant-based cheese sauce. “Do you want to have a taste? Tell us what you think,” says UND Dining Services’ longtime associate director of culinary support. Michel settles into the booth and slides a small paper cup across the table as he hands the guest a plastic spoon. UND Dining Services mixes it up with local foods and more plant-based options on the menu Registered Dietician Dustin Frize says UND Dining Services’ pizzas pack a little extra nutritional punch because they’re made with Four Families’ HealthSense High Fiber Wheat Flour, which is higher in dietary fiber and protein and lower in calories than other varieties.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |