Jan / Feb 2015

VOLUME
ISSUE
19 1
January—February 2015
Inside this issue
Dietitian’s Message P.1
February is Heart Month P.1
Recipe Corner P.1
Black Diamond Cheese
Portions P.2
Armstrong Ham Toupie Lean P. 2
Olymel 100% White Meat Diced
ChickenP.2
Maple Leaf Sure Slice Meats P.2
Top Food Trends for 2015 P.3
The Updater
School/Childcare Purchasing Program
Happy New Year! It’s been a great
6 months working with Armstrong
and I’m so happy to be able to
continue on with everyone into the
New Year. As second term is upon
us, this is a great time implement
some new products, try out a taste
testing and start planning changes
for next year. Keep in mind, the
new school nutrition guidelines will
be implemented in September, so it’s never too early to
begin introducing students to any changes that may be
coming. Please feel free to contact me anytime with any
questions or for support via email at [email protected] or by phone (902) 2252043.
Local Supplier—Terra Beata P.4
February is Heart Health
Month!
Ask the RD P.4
Brain Teaser P.4
February is Heart Health month, which means this
is the time to help raise awareness about living a
healthy lifestyle and protecting your heart against
heart disease. Fortunately, making small changes
in your lifestyle can significantly reduce your risk
for developing heart disease. A diet that includes
less saturated fat, more fruits and vegetables and
a life that includes consistent exercise helps
tremendously. Make your cafeteria or daycare
centre a heart healthy place by providing some of
these healthy food samples available at lunch:



Blueberries, and berries in general, are
high up on the heart-healthy foods list
because they are rich in antioxidants. You
can offer them whole, in a parfait or
smoothie, sprinkled on top of cereal, or on
a salad!
Bell peppers, carrots and broccoli also
make the list, and can be easily served
with dip such as hummus for an on-the-go
snack.
Eggs, in moderation, are a fantastic way to
keep your heart in shape. Try offering hard
boiled eggs with cheese and sandwiches,
or serve it up for breakfast!
Recipe Corner
Tikka Turkey Wrap with Mint Yogurt
Yield: 8 servings
Ingredients:
500g lean turkey or chicken
2 tbs tikka curry paste
1/2 cup water
1 small bunch mint
1/2 cup low fat Greek-style yoghurt
1 tbs lemon juice
8 whole grain tortillas
8 lettuce leaves
1 medium carrot, grated
1 large cucumber, cut into thin ribbons
1/2 red onion, thinly sliced
Directions
1. Heat a non-stick frying pan over a medium-high
heat, add turkey mince and cook until browned all
over, breaking up any large pieces with a wooden
spoon. Add tikka paste, stir over heat a further minute
3. Stir in water and simmer uncovered for 3-5
minutes or until liquid has reduced. Transfer to a
serving dish, cover and keep warm.
4. Set aside a handful of mint leaves for filling. Finely
chop the remaining mint leaves and combine with
yoghurt and lemon juice in a small bowl.
5. Add tortillas one at a time to a heated non-stick
frying pan and cook over a medium-high heat for
about 30 seconds on each side until heated through
and lightly browned.
6. Top warm tortillas with lettuce, tikka mince mixture, carrot, cucumber and onion, if you are using it.
7. Sprinkle with the leftover mint leaves and drizzle
with mint yoghurt. Wrap up to enclose filling and
serve straightaway.
Ham Toupie Lean Boneless Product Code #113169
Top Food Trends for 2015
With the new year comes a plethora of predictions about the new food trends consumers are
looking for on menus, whether it be in healthcare, retail or schools. Take a look at this list and
see how you can accommodate these trends at your school or daycare.
1.
Root Vegetables
Most foodservice operators are trying to purchase locally and seasonally, but let’s face it, in most regions of the country
the offerings aren’t as abundant in winter as they are in summer. Potatoes and carrots are winter staples in most foodservice operations, but what about their lesser known cousins—parsnips, turnips, rutabaga, kohlrabi and celery root?
These root vegetables are rich in nutrients, make for great comfort food and enable you to support local and sustainable
agriculture while offering greater variety on your winter menus. They serve as cheap alternatives to most other veggies
and are great in soups, side dishes or even as part of a veggie plate special.
2.
Fermented Foods…Beyond Yogurt
Fermented foods have been around for ages, as that was mankind’s way of preserving food. Today, fermented foods—
such as tempeh, miso, kimchi, sauerkraut and kombucha, a fermented tea—are making a comeback for their digestive
health benefits, as they contribute good bacteria to our gut. Food services directors can purchase from local companies
(such as Armstrongs!) that are ensuring a product with the live cultures that provide the nutritional benefits your customers are seeking. Try items like sauerfkraut in your next meal!\
3.
Small Plates
Small plates are a mainstay of many traditional food cultures. For many reasons, these small plates are now becoming
a part of the fabric of American cuisine. People like eating communally and trying several tastes without being committed to an entrée. These small-bite portions can be a more economical way to experience food. And some prefer small
plates for the reduced portion size or as a snack offering.
4.
Plant-based Proteins
Health professionals have been advising the public to eat a more plant-based diet for a long time, as there is a mountain
of evidence showing the health benefits. But plant-based eating goes beyond fruits and vegetables. Putting plant-based
proteins—such as beans, nuts, seeds, soy foods and higher protein grains—at the center of the plate provides many
benefits. They provide the protein our bodies need for metabolism and give meals staying power while also contributing
fiber and phytochemicals, nutrients not available in animal proteins.
From a foodservice perspective, it is very cost-effective to purchase plant-based foods without incurring the costs from
serving more meat and dairy. If your residents, patients, or customers aren’t requesting plant-based proteins, you can
overcome this dilemma with education, which brings familiarity.
and her team do tastings, Try fun things like Iron Chef competitions and demos as a way to interface with residents/
customers so they accept plant-based meals. You can then try offering plant-based protein on a salad bar, as well as a
vegetarian entrée such as a quinoa black bean burger, falafel made with chickpeas and quinoa, bean burritos or an
Asian tofu bowl.
If you want your students to accept these food trends that are good for their health, the planet and potentially even your
bottom line, the key is figuring out the educational experiences and opportunities for exposure that make sense for your
dining environment and population base!
Local Supplier —Terra Beata Cranberry Farm
Armstrong Foodservice is dedicated to providing local option
whenever and as much as possible, especially when it comes
to produce! We have built great relationships with farms and
community growers over the years, and this edition puts the
spotlight on Terra Beata Cranberry Farm in Lunenburg, Nova
Scotia.
Q: What is the product
recall process at Armstrong Foodservice?
A: We treat issues of food
safety and product recalls
with maximal importance.
We have a recall team
who first investigates the
issue with detailed documentation and product
tracking. Then, they determine exactly whether or
not it’s been distributed,
to whom, quantities, etc.
They then place a hold and
coordinate and monitor
the retrieval of all the
product and submit samples of product to CFIA for
testing and corrective
action. If you would like a
copy of our recall policy,
please email me for a
copy!
Terra Beata specializes in dried packed cranberries, but also
in blueberries, cranberries and cherries. They also create gourmet preserves, premium pure
juices, not-from-concentrate juice cocktails, and packed frozen berries.
Terra Beata was founded in 1998 by David and Evelyn Ernst, which grew first from a patch of
undeveloped peat bog sold at a tax auction to a 12 acre cranberry farm. They now still operate
the original farm, plus they receive cranberries from about 25 other farms in Atlantic Canada,
for a total of over 5 million pounds per year. Terra Beata products are made with no additives
or preservatives. That means there are no corn fibres, sulfites or oils in their dried cranberries.
Plus the facility is gluten-free and nut-free. Their dried cranberries contain 40% less sugar than
the average brand!
Q: What are some small changes you can make in your lifestyle to
significantly reduce your risk for developing heart disease?
Hint: The answer can be found within this updater!
BrAiN tEaZeR
Please send your responses to Edwena Kennedy at [email protected]
for a chance to win a case of juice from Lassonde!
ARMSTRONG, EASTERN & IDEAL FOODSERVICE – PROUD NOVA
SCOTIAN COMPANIES
We’re on the Web!
www.oharmstrong.ca
www.easternmeats.ca
www.idealfoods.ca