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If you are a foodie - or simply love good food – join Hospitality Services and the School of Hospitality and Tourism students for unique dining opportunities throughout the year.

Wellness Week: Healthier Food Choices (January 17 - 21, 2022)

Saskatchewan Polytechnic recognizes that wellness is vital to student success and in fostering a healthy workplace for faculty and staff. We integrate aspects of wellness into each of our connections and this week is about highlighting the supports and services available to you on and off campus.

Healthier food choice purchases

An awareness of healthier food options is a small step toward a mindful purchase to support your health and well-being. Healthier options include dishes that are made from unprocessed whole fresh foods, from all areas of Canada's Food Guide. This also includes food that are cooked in a healthier manner. Choosing baked, roasted, boiled, braised, steamed, or poached foods are healthier options.

For the week of January 17 - 21, 2022, for every healthier food choice purchase, you are entered to win 1 of 2 $25 Sask Polytech gift cards, per campus. 

Healthier food choice official contest rules

Participants are eligible for one entry per “Healthier Food Choice” purchase at each of Saskatchewan Polytechnic Cafeterias from Monday January 17, 2022 to Friday January 22, 2022.

For every “Healthier Food Choice” purchase, you are entered to win 1 of 2- $25 Sask Polytech cafeteria gift card, per campus.

This contest starts Monday, January 17, 2022 at 7 a.m. CST and ends on Friday, January 21, 2022 at 4:30 p.m. CST.  

How to enter

To enter, entrants can purchase one of the “Healthier Food Choice” items specified at each campus’s Cafeteria and be presented with a QR code by Cafeteria Staff to be scanned with your phone; paper entries will also be available if required.

Contest rules

  1. To collect a prize, entrants will be required to answer a skill-testing question.
  2. This contest is open to Saskatchewan Polytechnic students, staff and alumni who are of the age of majority in Saskatchewan at time of entry.
  3. This contest is not open to residents of Quebec.
  4. There is no maximum number of entries for prize draw.
  5. Draws will be completed using Random Name Generator.
  6. The odds of winning this contest will depend upon the total number of entries.
  7. There will be 2 - $25 gift cards awarded per Saskatchewan Polytechnic Campus (Regina, Moose Jaw, Saskatoon, Prince Albert).
  8. By participating in this contest, entrants consent to the collection and use of their personal information by Saskatchewan Polytechnic, including name and email address. This personal information will be used to assess contest entries, to select and contact winners, to award prizes and for administration, marketing and promotional purposes. Saskatchewan Polytechnic’s Privacy Policy is available at https://saskpolytech.ca/privacy.aspx .
  9. Saskatchewan Polytechnic is not responsible for any technical difficulties experienced due to overload, busy signals, loss of cellular service, Wi-Fi, electronic problems, mail service delays, or any other factor that may impact entry, participation or prize claim.
  10. Saskatchewan Polytechnic reserves the right to substitute prizes of equal or greater value.
  11. Winners will be contacted by preferred email. Winners will be contacted by preferred email twice and if no reply is returned, Saskpolytech reserves the right to deem that entrant as an ineligible winner.
  12. In the event of an ineligible winner, Saskatchewan Polytechnic will select a new winner.
  13. Disputes over entrant eligibility shall be determined in accordance with the laws of Saskatchewan.
  14. In the event that this contest cannot be completed as planned, Saskatchewan Polytechnic reserves the right to conduct a random draw from all eligible entrants.
  15. Saskatchewan Polytechnic reserves the right to disqualify entrants for a failure to comply with any contest rule, for obscene, profane, slanderous or defamatory entries, or for a violation of Saskatchewan Polytechnic’s code of conduct.
  16. Saskatchewan Polytechnic reserves the right to suspend, cancel or modify the contest at any time.
  17. This contest is subject to and governed by the laws of Saskatchewan and of Canada, where federal laws such as the Criminal Code and the Competition Act.
  18. No purchase necessary to enter draw.

 

Samples and recipes

Pick up a free sample of the healthier food choice highlight, Monday - Friday between 11 a.m. - 1 p.m., and learn how to recreate it at home with a complimentary recipe.

Monday, January 17
Quinoa Tabbouleh

Quinoa Tabbouleh

Serves 4 , Vegan 

Quinoa

2 cups water

1 cup quinoa, rinsed

Fresh ingredients 

1 can (15 ounces) black beans, rinsed and drained

1 small cucumber, peeled and chopped

1 small sweet red pepper, chopped

1/3 cup minced fresh parsley

Sauce 

1/4 cup lemon juice

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

  1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat, fluff with a fork. Transfer to a bowl; cool completely.
  2. Add the beans, cucumber, red pepper, and parsley. 
  3. In a small bowl, whisk the lemon juice, olive oil, salt, and pepper
  4. Drizzle sauce over salad and toss to coat. Refrigerate until chilled.

Tips

How long does quinoa tabbouleh last in the fridge?

  • While this quinoa tabbouleh will last up to one week in the fridge, the vegetables won't stay at their best for that long. They'll be optimal and crisp for 2 to 3 days.

Is quinoa or bulgur healthier?

  • The texture of quinoa and bulgur are similar, but quinoa is a seed and bulgur are a wheat grain, so for someone with wheat allergies or sensitivities, quinoa is a good option. Both quinoa and bulgur are loaded with vitamins, protein, and fiber. Quinoa is the winner, by 2 grams, for protein and bulgur, by 3 grams, in fiber. Whichever your preference, it’s a healthy choice. 

Nutrition facts

3/4 cup: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat

Tuesday, February 18
Farro and Chickpea Greek Salad

Farro and Chickpea Greek Salad

Serves 4, Vegetarian 

Ingredients

½ cup chickpeas, drained

½ cup cherry tomato halves

½ cup cucumber slices

¼ teaspoon Greek seasoning, or more to taste

½ cup cooked farro

2 tablespoons Balsamic Vinaigrette, or more to taste

2 teaspoons plain Greek yogurt

2 teaspoons chopped Kalamata olives

1 teaspoon crumbled feta cheese

Directions

  1. Cook Faro as per package directions. Drain and cool. 
  2. Sprinkle chickpeas, cherry tomatoes, and cucumbers with seasoning blend.
  3. Place in a bowl with farro, Italian dressing, yogurt, olives, and feta cheese and combine well.
  4. Serve hot or cold.

Nutrition facts

Per Serving: 400 calories; protein 10.9g; carbohydrates 60.5g; fat 14.1g; cholesterol 4.6mg; sodium 1145mg. 

Wednesday, January 19
Chickpea Chili

Chickpea Chili

Makes 3 liters, Vegan 

Ingredients

1 can (2.84L) Chickpeas, puréed

5 Carrots, fine dice

5 ribs Celery, fine dice

3 Onion, fine dice

2 Green pepper, fine dice

1 Tbsp Cumin

1 Tbsp Paprika

3 Tbsp Chili powder

1/3rd tsp Cinnamon

¾ tsp Oregano

¾ tsp Thyme

2 Tbsp Garlic paste

2.5 Tbsp Kosher Salt

1 can (2.84L) Plum tomatoes, puréed

1 can (369ml) Tomato paste

1.5 L (6 cups) Veggie broth

2.5 Tbsp Sugar

1 Tbsp White vinegar

5 cups Corn

Directions

  1. Sweat vegetables in 2 Tbsp of oil in medium sauce pot until softened (approx. 5-10 mins).
  2. Add puréed chickpeas and spices until fragrant (approx. 1 min).
  3. Add all remaining ingredients except corn.
  4. Simmer for 45-60 mins until reached desired consistency, add corn.

Thursday, January 20
Grilled Corn and Barley Salad with Goat Cheese and Blueberries

Grilled Corn and Barley Salad with Goat Cheese and Blueberries

Serves 6,Vegetarian 

Vinaigrette

¼ cup (50 mL) white wine vinegar

¼ cup (50 mL) olive oil

2 Tbsp (30 mL) honey

½ tsp (2 mL) Dijon mustard

salt and pepper, to taste

Salad

1 cup (250 mL) pearl barley, uncooked

2 cobs corn, husks removed

1 cup (250 mL) blueberries

½ cup (125 mL) almonds, sliced

¼ cup (125 mL) red onion, sliced

¼ cup (50 mL) parsley, chopped

1 pkg (4 oz/115 g) soft goat cheese, crumbled

Directions (Vinaigrette)

  1. In bowl, whisk together vinegar, oil, honey, mustard, salt, and pepper. Set aside.

Directions (Salad)

  1. Cook barley according to package directions. Allow to cool completely.
  2. Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
  3. In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley, and goat cheese.
  4. Pour reserved vinaigrette over salad ingredients and toss gently to combine.

Friday, January 21
Moroccan Quinoa Salad

Moroccan Quinoa Salad

Serves 8 people

Ingredients 

Lentils 

1 ½ cups quinoa   

2 cups vegetable or chicken broth 

2 tsp ground turmeric 

½ cup raisins 

Roasted Vegetables 

1 red bell pepper – cut into bite size pieces 

2 cups eggplant – cut into bite size pieces 

1 small red onion – cut into bite size pieces 

1 medium zucchini – cut into bite size pieces 

4 cloves garlic minced or 4 tsp minced garlic 

Olive oil 

Salt and Pepper 

Sauce 

3 Tbsp olive oil 

2 Tbsp fresh lemon juice 

2 cloves garlic minced 

1 tsp ground cumin 

1 tsp ground coriander 

Salt and pepper to taste 

Toppings/Garnish 

2 medium carrots – grated 

1 – 14oz can of drained chickpeas 

½ cup chopped Italian parsley 

½ cup slivered almonds 

Directions 

  1. Heat oven to 450 degrees F.
  2. Cook the quinoa: in a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and add quinoa.  Reduce heat to medium heat and cook for 15-20 minutes. Add raisins and cook for another 2 minutes. Drain excess liquid and set aside to cool.
  3. Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through. 
  4. Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
  5. In a large bowl, toss prepared quinoa with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

Learn more about other Wellness Week 2022 activities taking place during the week.

 

Want to know more about our programs?

Culinary Arts  Food and Nutrition Management Hotel and Restaurant Management  Professional Cooking