4
Inside this issue Dietitian’s Message P.1 Nutrition Month P.1 Energizing Lunch Options P.1 Whole Fruit Frozen Juice Cups P.2 Oasis Nutrisolution and Hydra+ P.3 General Mills P.3 Mott’s Fruitsations P. 3 Rich’s 12” Oval Flatbread P.3 Give and Go Cinnamon Crunchies P.3 Classic Frozen Cookies and Muffins P.3 Maple Leaf Gluten Free Products P.3 Comeau’s Fish Cakes P.4 King Cole’s Tagged Tea P.4 ISSUE March –April 2015 2 19 VOLUME The Updater Healthcare Purchasing Program Perk up your fast lunch with 4 tasty energizing options! 1. Layer black bean dip, avocado and peppery arugula on a rustic whole grain baguette for a simple sandwich with big flavour. 2. Pack hard boiled eggs, cheese, fresh veg- gies, a few olives and whole grain crackers for a super snack-like lunch. 3. Mix lentils, roasted sweet potato and red peppers, quinoa and a drizzle of lemony dressing for protein-packed salad bowl. 4. Toss light tuna, snow peas, grape tomatoes, with leftover whole grain pasta, basil filled pesto, and a pinch of chili flakes—this dish is great cold or heated. Is it Spring yet? Although we’ve had quite the Winter so far, we have a lot of great new items for the “Spring” that you will find with- in this updater. Try these new items and as always, please don’t hesitate to contact your reps for assistance or sampling with any- thing. Tried something new and loved it? Let us know! It’s always great to be able to feature a menu item that works for other facilities that will hopefully spark an new idea for others. As always, please feel free to contact me at any point with any questions, comments, or feedback via email at [email protected] or phone (902) 225-2043. March is Nutrition Month! This year’s theme for Nutrition Month is “Eating 9-5”. Throughout the month of March, Dietitians across Canada will be sharing their food and nutrition expertise and serving up tips to eat well at work including how to: combat rushed mornings; improve choices at meetings, events and in the workplace; revive lunchtime; fight the mid-day slump and manage commuter cravings. The secret to starting off your day right? Getting ready the night before! Put dinner leftovers into containers and refrigerate for tomorrow’s lunch. Portion and pack lunchbox snacks, such as fruit, vegetables and hummus, or roasted soy nuts. Fill up and refrigerate your reusable water bottle for sipping at work. Prep breakfast: wash and chop fruit, get out the breakfast dishes and set up the coffee maker. Make barley, quinoa, or oat porridge and refrigerate in portions. Reheat with mix-ins, such as fruit and seeds in the morning. Get ready for tomorrow nights dinner: cut veggies, cook grains, and marinate meat.

VOLUME ISSUE 19 2 - OH Armstrong · for a super snack-like lunch. 3. Mix lentils, roasted sweet potato and red peppers, quinoa and a drizzle of lemony -packed salad bowl. 4. Toss

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Page 1: VOLUME ISSUE 19 2 - OH Armstrong · for a super snack-like lunch. 3. Mix lentils, roasted sweet potato and red peppers, quinoa and a drizzle of lemony -packed salad bowl. 4. Toss

Inside this issue

Dietitian’s Message P.1

Nutrition Month P.1

Energizing Lunch Options P.1

Whole Fruit Frozen Juice

Cups P.2

Oasis Nutrisolution and

Hydra+ P.3

General Mills P.3

Mott’s Fruitsations P. 3

Rich’s 12” Oval Flatbread P.3

Give and Go Cinnamon

Crunchies P.3

Classic Frozen Cookies and

Muffins P.3

Maple Leaf Gluten Free Products P.3

Comeau’s Fish Cakes P.4

King Cole’s Tagged Tea P.4

I S S U E

Ma rch – Ap r i l 20 1 5

2 19 V O L U M E

The Updater

Healthcare Purchasing Program

Perk up your fast lunch with 4 tasty energizing options!

1. Layer black bean dip, avocado and peppery

arugula on a rustic whole grain baguette for

a simple sandwich with big flavour.

2. Pack hard boiled eggs, cheese, fresh veg-

gies, a few olives and whole grain crackers

for a super snack-like lunch.

3. Mix lentils, roasted sweet potato and red

peppers, quinoa and a drizzle of lemony

dressing for protein-packed salad bowl.

4. Toss light tuna, snow peas, grape tomatoes,

with leftover whole grain pasta, basil filled

pesto, and a pinch of chili flakes—this dish

is great cold or heated.

Is it Spring yet? Although we’ve had quite the Winter so far, we have a lot of great new items for the “Spring” that you will find with-in this updater. Try these new items and as always, please don’t hesitate to contact your reps for assistance or sampling with any-thing. Tried something new and loved it? Let us know! It’s always

great to be able to feature a menu item that works for other facilities that will hopefully spark an new idea for others. As always, please feel free to contact me at any point with any questions, comments, or feedback via email at [email protected] or phone (902) 225-2043.

March is Nutrition Month! This year’s theme for Nutrition Month is “Eating 9-5”. Throughout the month of March, Dietitians across Canada will be sharing their food and nutrition expertise and serving up tips to eat well at work including how to: combat rushed mornings; improve choices at meetings, events and in the workplace; revive lunchtime; fight the mid-day slump and manage commuter cravings.

The secret to starting off your day right? Getting ready the night before!

Put dinner leftovers into containers and refrigerate for tomorrow’s lunch.

Portion and pack lunchbox snacks, such as fruit, vegetables and hummus, or roasted soy nuts.

Fill up and refrigerate your reusable water bottle for sipping at work.

Prep breakfast: wash and chop fruit, get out the breakfast dishes and set up the coffee maker.

Make barley, quinoa, or oat porridge and refrigerate in portions. Reheat with mix-ins, such as fruit and seeds in the morning.

Get ready for tomorrow nights dinner: cut veggies, cook grains, and marinate meat.

Page 2: VOLUME ISSUE 19 2 - OH Armstrong · for a super snack-like lunch. 3. Mix lentils, roasted sweet potato and red peppers, quinoa and a drizzle of lemony -packed salad bowl. 4. Toss

GET $2.00 OFF/CASE IF YOU ORDER IN MARCH!

GET $1.00 OFF/CASE IF YOU ORDER IN MARCH! SEE EDWENA FOR DETAILS!

Also available in Nectar

consistency!

NEW GENERAL MILLS GLUTEN FREE RICE CHEX BOWL PACK 96X20G

NEW GENERAL MILLS CHOC. CHEERIOS BOWL PACK 96X26G

NEW GENERAL MILLS CHOC. CHEERIOS SLEEVE PACK

4X1150G

NEW GENERAL MILLS BISQUICK GLUTEN FREE 6X454G

189375 NATURE VALLEY GRANOLA CEREAL W/FRUIT

4X1400G

186349 GENERAL MILLS CHEERIOS SLEEVE PACK 4X822G

186345 GENERAL MILLS CINAMON TOAST CRUNCH SLEEVE

4X1275G

186249 GENERAL MILLS LUCKY CHARMS SLEEVE 4X992G

NEW BETTY CROCKER GLUTEN FREE CHOCO-LATE CHIP COOKIE MIX 6X539G

NEW BETTY CROCKER GLUTEN FREE BROWNIE MIX 6X454G

Special dis-counts if you

order in March!

See Edwena.

Page 3: VOLUME ISSUE 19 2 - OH Armstrong · for a super snack-like lunch. 3. Mix lentils, roasted sweet potato and red peppers, quinoa and a drizzle of lemony -packed salad bowl. 4. Toss

Homestyle Cinnamon Crunchies

10 X 12 X 510 GRAMS

Armstrong code 98062

Product Code Description

21333 Maple Leaf Sure Slice Roast Beef

21334 Maple Leaf Sure Slice Turkey

21440 Maple Leaf Sure Slice Black Forest Ham

21444 Maple Leaf Sure Slice Corned Beef

21385 Maple Leaf Sure Slice Combo Pack (Roast Beef, Turkey, Ham)

42706 Schneiders Main Street Deli Roast Beef

44938 Schneiders Main Street Deli “Montreal Style” Corned Beef

Sausage

Product Code Description

64003 Maple Leaf Fully Cooked Country Sau-sage

Sliced Meats

New gluten free poultry products coming soon!

These cinnamon rolls are pure magic! The inside

starts with a delicious cinnamon swirl with a touch

of brown sugar for just the right amount of sweet-

ness, then enrobe each roll with a honey glaze.

Perfect for

morning or

snack solutions!

Product Code Description

21333 Maple Leaf Sure Slice Roast Beef

21334 Maple Leaf Sure Slice Turkey

21440 Maple Leaf Sure Slice Black Forest Ham

21444 Maple Leaf Sure Slice Corned Beef

21385 Maple Leaf Sure Slice Combo Pack (Roast Beef, Turkey, Ham)

42706 Schneiders Main Street Deli Roast Beef

44938 Schneiders Main Street Deli “Montreal Style” Corned Beef

Product Code Description

64003 Maple Leaf Fully Cooked Country Sau-sage

Gluten Free Products

Sausage

Sliced Meats

New gluten free poultry products coming soon!

Page 4: VOLUME ISSUE 19 2 - OH Armstrong · for a super snack-like lunch. 3. Mix lentils, roasted sweet potato and red peppers, quinoa and a drizzle of lemony -packed salad bowl. 4. Toss

We’re on the Web!!

www.oharmstrong.ca

www.easternmeats.ca

www.idealfoods.ca

Armstrong, Eastern & Ideal Foodservice

Toll Free: 800-661-6331

Fax: 902-765-3856

Updater Email Contact:

[email protected]

Created by Armstrong Foodservice

PO Box 220

Kingston, NS B0P 1R0

Armstrong, Eastern and Ideal Foodservice — proud Nova Scotian companies

SUPPORT LOCAL!!

KING COLE TEA IS THE MARI-TIMES #1 TEA AND LOCALLY

MANUFACTURED!!

#637343 King Cole 2 x

100 tagged and enveloped

Orange Pekoe

#109030 King Cole 1 x

100 tagged and enveloped Green Tea

These teas are individually tagged and envel-

oped which makes them great for patient trays

or the cafeteria.

#657515 King Cole 200/1/2 gal King Cole Or-

ange Pekoe Tea

#631250 Bluenose 4 x 250 (2 cup)

Comeau’s Sea Foods make their home-style Fish Cakes the tradi-tional way with freshly harvested potatoes, locally processed salt

fish, onions and spices.

Prepared in Comeau’s modern facilities in southwest Nova Scotia using quality Atlantic Canadian ingredients, they are perfect for

either your lunch or supper menus. Serve with Baked Beans, Salad of fries. Soft texture makes them easy to eat for most dietetic re-

quirements.

Armstrong # 166482

Pack size: 27 x 3oz