Friday, April 28, 2017

The Biggest Loser Challenge 2017 at Central Baptist Village

The third nutrition tip sheet from Central Baptist Village. Click on it to make it larger and use the information to excite your employees about wellness!

Thursday, April 27, 2017

RMS Titanic Celebration

Last week, we honored the extravagance and splendor of the ship, the RMS Titanic. To celebrate, our residents were treated to a special dinner that the guests enjoyed on the grand voyage. Chef Emily prepared Chicken Lyonnaise and Roast Sirloin of Beef Forestiére accompanied with Creamed Carrots and Duchesse Potatoes. 
One of our residents, Richard is huge fan on the history of the steamliner. He was actively involved in assisting us with the setup and display of some memorabilia he has collected over the years. We featured these items during our Heirloom dinner. The residents had a great time during the meal and even got to learn interesting facts about the ship and listen to music that was played on the ship. Community Life was involved with the events last week, showing the 1997 epic film, 'Titanic'.

DavidAnsel | Assistant Director of Dining Services | Morrison Community Living| Fountains at Bronson Place

Wednesday, April 26, 2017

Bay County Medical Care Facility's Moon Festival

Moon Festival in China
This month at Bay County Medical Care Facility, our residents chose a Chinese-themed dining event! We featured chicken lettuce wraps which included red peppers, water chestnuts, cilantro, garlic, mushrooms and green onion in teriyaki sauce. The residents enjoyed this fresh and colorful dish! 

Tuesday, April 25, 2017

Homemade Dressing for Community Outreach

Registered Dietitian, Christina Weber, and Chef Travis stopped into the Saline Senior Center for a lunch and learn.  Chef demonstrated how to make a fresh vinaigrette utilizing simple ingredients that participants may have at home, including ingredients from fresh herbs and spices, raspberry, lemons, limes, and more!  We discussed the nutrition benefits of making dressing from scratch.  After the demo the participants gathered around chef’s table to craft their own personalized dressing and engaged in nutrition and culinary discussions. 

The Team at EHM Senior Solutions – Brecon Village

Monday, April 24, 2017

The Biggest Loser Challenge 2017 at Central Baptist Village

The second of three awesome wellness tip sheets created by Central Baptist Village! Click on it to make it larger and use the information to excite your employees about wellness.

Monday Motivation from Elly

Thursday, April 20, 2017

Promotional Ideas for May

ALS Awareness:
Arthritis Awareness:
Carrot Month
Cauliflower Month:
Celiac Awareness Month:
Family Wellness Month:
Grapefruit Month
Kiwi Month
National Egg Month:
National BBQ Month:
Best Hamburger Month
National Salad Month
National Salsa Month

1st - May Day:
4th - National Star Wars Day:
4th and 5th - Kentucky Derby: 

5th - Cinco de Mayo:
6th - No Diet Day
6th - Nurse's Day
8th - Red Cross Day
9th - 3rd Shift Worker's Day
9th - Receptionist's Day
10th - Lupus Day:

12th - Nutty Fudge Day
13th - Mother's Day
14th - National Chicken Dance Day
16th - National Employee Health and Fitness Day:
18th - I Love Reeses Day
18th - National Pizza Party Day
19th - Artichoke Day:
21st - National Wait Staff Day
23rd - National Taffy Day:
27th - Indianapolis 500:
28th - Memorial Day
30th - Senior Health and Fitness Day:
31st - World No Tobacco Day:

Wednesday, April 19, 2017

Making Puree Plates More Appealing

After attending the regional Puree Training, Chef Austin came back to our unit and trained his cooks on what he had learned.  I am sure this will make a big difference in the appearance of our purees, as Chef is very diligent about following up with the cooks and servers about important initiatives such as this.

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

Tuesday, April 18, 2017

Heart Healthy Talk and Food Presentation

At our SNF, we've been pushing the importance of introducing heart-healthy items on the menu and the benefits of reducing sodium in our diet. 
Recently, we invited a couple of instructors from a local community college to talk with our residents and invited guests about selecting healthier and delicious food items, whether you are grocery shopping or ordering off a menu. 
After the presentation, Chef Emily prepared a variety of items that could be sampled. The most popular was the herb crusted chicken topped with a strawberry relish!

DavidAnsel | Assistant Director of Dining Services | Morrison Community Living| Fountains at Bronson Place

Stop Food Waste Theme at Minnesota Chapter LLN Event and Zone 4 Meeting at The Waters of Edina

 The Minnesota Chapter Leadership Legacy Network (LLN) Event and Zone 4 Meeting was held on Tuesday, April 4 at The Waters of Edina. In honor of the upcoming Stop Food Waste Day on April 28, System Executive Chef Jeremy Thornhill crafted a unique menu featuring unusual and tasty items using imperfectly delicious produce (IDP) and other ingredients often discarded during meal preparation and food manufacturing.

 Minnesota Chapter LLN Event and Zone 4 Meeting Menu

Chicken skin canapé with buffalo chicken mousse and celery leaf gelee (used IDP celery)

"Fish and Chips" - fried salmon skins, fennel fronds and garlic chips with grapefruit zest, and fried potato skins with fennel remoulade, served in mini newspaper cones (fish skin sourced from fish processed at American Fish that would be thrown away)

Pickled cucumber butts (sourced from Bix where they normally would be thrown away)

Wilted cabbage core salad with bacon ends and cider vinaigrette
(used the cores and lettuces that were starting to wilt; sautéed the greens and served warm as a non-traditional presentation)

Spent grain coffee stout coffee cake (spent grains sourced from a local brewery after they brewed a Russian Imperial Stout)

Strawberry-Rhubarb tartlet (used bruised fruits that would normally get tossed)
"These ingredients were perfectly suitable, yet are most often thrown away or sent to pig farmers. There's a lot we can do to stop food waste, including utilizing IDP and getting creative with our trimmings," said Jeremy Thornhill, System Executive Chef at The Waters Restaurant Group.

Compass Group launched their Imperfectly Delicious Produce (IDP) program in May of 2014 to fight food and water waste by “rescuing” or purchasing imperfect fruits and vegetables from growers and distributors—produce that might have otherwise been sent to a landfill simply for not meeting an artificial standard of attractiveness. It’s estimated that every pound of vegetables saved keeps up to 20 gallons of water from being wasted. In the program's first year of limited operation, 221,000 pounds of produce were saved, resulting in 4.4 million gallons of water saved in nine states.

Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group |­

Monday, April 17, 2017

The Biggest Loser Challenge 2017 at Central Baptist Village

Keeping wellness simple is the best way to keep employees engaged AND doesn't have to be reserved just for National Nutritional Month! Click on the picture below to make it larger and use it to excite your employees.


Monday Motivation from Elly

Friday, April 14, 2017

This Week's Celebration Tuesday Video Winner

Celebration Tuesday Video: The Waters of Highland Park Celebrates Diversity!
In keeping with this month’s Chat theme, The Waters of Highland Park celebrated diversity.
Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group

Showing the Value of Morrison

For years our Client has subscribed to a monthly workplace inspiration service that provides showcase posters--for a substantial fee.  Seeking cost efficiencies, the service was discontinued. Having  noticed the safety and recognition boards we display in Dining Services, they came to us when other departments failed to step up.  
What a great opportunity to extend the messages of Diversity, Associate Recognition, and Health and Wellness.  Our client is thrilled with the results, and this measure is saving them money as well.

Christina Bodanza, Director of Dining Services, Christian Rest Home

Thursday, April 13, 2017

Trying Something New: Black Bean Brownies

To finish out National Nutrition Month, we made vegan and gluten-free black bean brownies for Bay County Medical Care Facility. A lot of people have not had vegan and gluten-free desserts, and were surprised with the black bean ingredient. These brownies were a perfect way to add a little fiber and protein into dessert.
Vegan & Gluten-Free Black Bean Brownies Recipe
Serves: 12
1 15oz can black beans, rinsed
2 heaping Tbsp flaxseed meal + 6 Tbsp water
3 Tbsp coconut oil, melted
¾ cup cocoa powder
¼ tsp sea salt
1 tsp vanilla extract
½ cup sugar
1 ½ tsp baking powder
Optional toppings: walnuts, chocolate chips
1.       Preheat oven to 350 degrees F.
2.       Lightly grease muffin pan. Rinse and drain beans.
3.       Prepare “flax egg” by combining flax and water in
the bowl of the food processor. Pulse a couple times
and let rest for a few minutes.
4.       Add remaining ingredients to food processor and
puree to a smooth texture.
5.       Evenly distribute the batter into the muffin tin and
smooth the tops with a spoon. Add toppings.
6.       Bake 20-26 minutes or until the tops are dry and
edges start to pull away from the sides.
7.       Remove from oven and let cool for 30 minutes.
Gently remove brownies. Enjoy!