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This March, celebrate National Nutrition Month by choosing a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your mealseach day.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

March is National Nutrition Month, so take the Well Being Challenge by choosing a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your meals each day this month.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple, yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

March is National Nutrition Month and we challenge you to choose a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your meals each day this month.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple, yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

For this month’s Well Being Challenge, we encourage you to eat at least seven servings of fruits and vegetables and two servings of whole grains every day for one week. Visit cafebonappetit.com for resources to help determine what is a standard serving of fruits, vegetables, and whole grains. Share your experiences by posting comments or photos of foods in proper portions on our Facebook page wall. Here’s a recipe to get you started.

For this month’s Well Being Challenge, we encourage you to eat at least seven servings of fruits and vegetables and two servings of whole grains every day for one week. Visit cafebonappetit.com for resources to help determine what is a standard serving of fruits, vegetables, and whole grains. Share your experiences by posting comments or photos of foods in proper portions on our Facebook page wall. Here’s a recipe to get you started.

For this month’s Well Being Challenge, we encourage you to eat at least seven servings of fruits and vegetables and two servings of whole grains every dayfor one week. Visit cafebonappetit.com for resources to help determine what is a standard serving of fruits, vegetables, and whole grains. Share your experiences by posting comments or photos of foods in proper portions on our Facebook page wall. Here’s a recipe to get you started.

By Kristen Rasmussen, MS, RD For this month’s well being challenge, we encourage you to provide your body with more nutrients and fiber and decrease your carbon footprint by enjoying more plant- based proteins. Demonstrate your commitment to increasing vegetable proteins in your diet by posting photos or comments about your plant-based protein meals and experiences on our Facebook page wall. This white bean hummus recipe s a great way to get started.  White Bean Hummus with Oregano 1 can of white beans, drained and rinsed* 3-4 tablespoons tahini 1-2 tablespoons olive oil Juice from 1/2 lemon 1/2 -1 teaspoon salt 3 sprigs fresh or 1 teaspoon dried oregano *In Bon Appétit kitchens, menu items containing beans are made with cooked dry beans. You can substitute cooked dry beans for canned beans in your home as well. They may take longer to prepare, but have fresher […]

To any Gallaudet University students walking into the Bon Appétit café on Tuesday Sept. 27, it seemed like a transformation had occurred. The normally wood-colored tables were decked out in blue and red checkered picnic-style cloth, and the entire café staff had donned blue jeans and farmers hats. It was Eat Local Challenge Day, and the point was to celebrate local, farm-fresh food. Students scattered themselves at different stations throughout the café in honor of the event. One group hosted a Taste Test, challenging their peers to guess which tomato was local (picked fresh that day from the Gallaudet Community Garden) and which was conventional (from California). Green Gallaudet, the on-campus environmental group, spoke with passers-by about the impacts our food choices have on the environment (did you know that by eating one less hamburger a week, you can significantly […]

By Tatianna Losk, Marketing Manager Author and Penn alum Kim O’Donnel with Houston Market Executive Chef Christopher Smith The University of Pennsylvania has friends in high places. The Penn Bookstore invited three food-focused alumnae back to their Philadelphia alma mater to talk about their work and share their experiences fostering a more sustainable, but still deeply satisfying and celebratory way of eating. First up was author and chef Kim O’Donnel. Flavorful meat-free recipes from her book The Meat Lover’s Meatless Cookbook were offered in Houston Market’s Hemisphere Station, much to the enthusiasm of the author, who hasn’t had much opportunity to experience her recipes executed by other chefs. During the lunch period, Kim spoke to students and passed out samples of dishes. Students were excited to meet her and taste the food. Later that evening, she signed books at the […]

by Dayna Burtness, Midwest Fellow for the Bon Appétit Managment Company Foundation Here's an unlikely sentence: The highlight of my recent trip to Boston centered around coagulated and pressed soymilk, aka tofu.  As a Fellow for the Bon Appétit Managment Company Foundation I travel around the country speaking with college students who eat in our onsite restaurants at colleges like MIT.  While I'm in town, I pop in on some of our Farm to Fork Partners to take pictures and learn their stories.  When I found out that the supplier of artisan tofu and seitan for our cafe at MIT was on the docket, I was stoked! See, I love tofu. I love eating it straight from the package, cold and plain, or smothered in fiery sauces in a stirfry.  I'll even pop a few cubes into my spinach and […]