Michigan: Sterling Heights is **Sparkling**

 The RDs at Evangelical Homes in Sterling Heights prepared a Cranberry Sparkle for the weekly wellness session on Monday, April 25th. As each person tasted the drink, they 'sparkled' after tasting it!!  Families, residents and staff loved it, we quickly ran out!!. Many staff commented they are going to use the recipe for upcoming parties and showers they're hosting. What a great way to stay hydrated this summer!

Superfood CRANBERRY: Cranberry Sparkle

Ingredients for 4 – 6 oz portion:                               

        3 oz Cranberry Juice

          4oz Pineapple Juice

          16 oz Lemon-Lime Soda

Combine all ingredients in a pitcher. Stir well to combine. Cover, refrigerate and serve cold. 

Dana Lutz | RD, Regional Clinical Nutrition Manager | Morrison Community Living |­ Evangelical Homes Sterling Heights

Illinois: Associate education and recognition at Friendship Village

Friendship Village Hospitality Manager, Stephanie Schelle, creates new, fun, and challenging ways to engage and recognize associates. During their recent monthly department meeting, Diet Aides and Assisted Living Wait Staff enjoyed competing in teams in a dining services-themed jeopardy game to win fun prizes like coffee mug sets, portable phone chargers and upside down salad bowls. 

Associates were recognized for those with company milestones, birthdays, perfect attendance, outstanding performance over and beyond job requirements, and new associates joining the team. 

Associates also regularly participate in fun team-building activities including learning their personality type using the DiSC profile to show how different personalities all function uniquely in the work environment. Other activities enjoyed by associates include "the last 30 Seconds" and "Back to Back" these exercises helped associates learn about their coworkers on a personal level and learn that there is more to just being coworkers. This led the associates to discover personal similarities between co-workers that unite us like family, friends, and hobbies.  

While doing these activities associates shed tears of happiness, increased team morale, and learned to set differences aside to become a tight knit group of individuals working towards one goal- to enrich the lives of seniors every day.

Michigan: AMITL Dinner at The Fountains at Franklin

The Fountains at Franklin held the AMITL dinner - The Spice of Indian Life.  We were apprehensive about how the residents would like the unusual spices of Indian cuisine, but they really did enjoy the meal.  We had Curry Chicken with Coconut Rice & Green Beans and The Salmon with Coconut Sauce served with Brussels Sprouts & Quinoa. The highlight for them was the Mango Lassi's. It is nice when we can introduce them to new tastes, and they discover that they actually enjoy something different!

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

Monday Motivation from Elly Kosteck, Illinois

Michigan: National Animal Cracker Day

At the Church of Christ Care Center, we celebrated National Animal Cracker Day. Our residents loved the fun and young tradition and had a blast telling stories about when they were younger eating them. The culinary team made homemade no bake cheese cake squares and use animal crackers as the crust. They were then topped with an animal cracker for a fun and simple dessert. Every month at least once a week we try and celebrate one of the national food days and our residents absolutely love them. Good Job Team, Let's keep up the good work!

No Bake Cheese Cake Squares
Yields 100
9-1/3 Cup Finely ground Graham Cracker
9-1/3 Cup Finely Ground Animal Cracker
2-1/3 Cup Butter
2-1/3 Cup White Sugar
6-1/4 Pound Cream Cheese
4 Cups White Sugar
1-1/2 Cups Lemon Juice
6-1/4 Cups Heavy Whipping Cream (Whipped)

1. In Bowl, Mix together Crushed Crackers, butter and 2-1/3 Cup Sugar.
2. Press into bottom of a 7 inch Spring form Pan, Place in Refrigerator until ready to use.
3. In another bowl. Beat Cream Cheese, 4 Cups Sugar and Lemon Juice.
4. Whip Cream, and fold into Cream Cheese Mix.
5. Spread unto crust.
6. Place into Refrigerator 30 minutes before serving
Katrina Martin | Lead Cook | Morrison Community Living | Church of Christ Care Center

Michigan: Superfood Class showcases mushrooms

For our Watermark University class on Super Foods this month we used the Blended Mushroom recipe for Beef and Mushroom Meatballs.  We also grilled some portabella mushrooms and served the two over fettuccine.  The residents were shocked when we told them that the meatballs were half mushroom, as they were as tasty as all beef.  They learned about the many health benefits of mushrooms, and enjoyed the tasting and information we gave them.

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

Illinois: Young Employee Saves Resident’s Life

See the Chicago Tribune article HERE

Indiana: National Pecan Day at Hoosier Village

In celebration of National Pecan Day, dining services at Hoosier Village, hosted a Pecan Dessert Bake-Off Contest for residents and staff. We provided the two top prize winners with gift cards that were voted on by the staff and residents that attended the event to taste test  pecan dessert entries. This event was very successful by bringing the staff and residents together as a social event. The top two winners are pictured below with their prize winning desert. The residents and staff are already encouraging dining services to plan another bake off contest in the near future. 

Monday Motivation from Elly Kosteck, Illinois

Monday Motivation from Elly Kosteck, Illinois

Illinois: Villa St Benedict Reserve Dinner

Chef Jeremy DeRango at Villa St. Benedict hosted his monthly reserve dinner and the menu as followed.  The theme was parings.  For me each component in the dish complemented each other to help create a memorable experience.  

 

Roasted Chestnut Soup with crispy pancetta

 

House cured salmon with soft poached truffled egg

 

Lamb Shank /w saffron risotto & English peas

 

 Chocolate & Peanut butter brownie with spiced pecans & black berry ice cream

 

 The residents & guests enjoyed the meal immensely and already are looking forward to the next dinner.     

 

 Jeremy Derango | Executive Chef | Villa St. Benedict

Illinois: Savor the Flavor at Lake Forest

Director’s Corner, held weekly at Lake Forest Place, celebrated National Nutrition Month throughout the month of March. In the most recent meeting Megan RDN, Assistant Director of Health Care Dining Services, discussed reducing meat intake and using herbs and spices to add flavor to foods (not salt!).

Stuffed Avocados, prepared by one of our talented Sous Chefs, Patrick, were served. Avocados were stuffed with quinoa (cooked with lemon and seasoned with garlic), covered with a yogurt sauce and topped off with a roasted Kale chip seasoned with garlic and oregano. Residents were eager to receive the recipe to make this healthy, tasty treat on their own.

To keep the spirit of National Nutrition Month alive, we will be having Meatless Mondays at Lake Forest Place. In the month of April all Monday specials served in the recently opened Inverness Room will be vegetarian entrees.

Meatless Monday Specials:

•  Pizza with Asparagus, Roasted Red Pepper & Goat Cheese
•  Spring Vegetable Grain Bowl 
• Egg Plant Parmesan
• Vegetarian Stuffed Peppers

Megan Simon MA RDN LDN| Assistant Director Healthcare Dining Services

Monday Motivation from Elly Kosteck, Illinois

Illinois: VSB intern partnership

Partnership with BU students and the culinary department at VSB:

 About once a month, the culinary department supports students from Benedictine University who are in their Master's program completing their dietetic internship. Over the course of two weeks, the interns develop six nutrition presentations as well as flyers, newsletters, and bulletin boards for residents and staff in all areas of the community under the supervision of Katie Kunkel, Director of Culinary Services. This month, the interns focused on the health benefits of leafy greens, eggs, and getting the right amount of protein. This photo shows interns, Christine Philbin and Junzhu Wang, making green smoothies while discussing the health benefits of green leafy vegetables. The residents look forward to the intern's presentations as they always do such a great job!

Katie Kunkel, MS, RDN, LDN | Director of Culinary Services

Illinois: NNM at Presbyterian Homes

Westminster Place is encouraging residents and staff alike to “Savor the Flavor” throughout National Nutrition Month. Passerbys are inspired to read about and discuss the geographical history of different whole grains as well as ways to enjoy more fruits and vegetables. We even encourage everyone to share how they “go meatless” with friends and family, and we are delighted to read everyone’s tips and tricks! 

With this month’s focus on Savoring the Flavor, we encouraged all to learn about the practice of Mindful Eating through an informational pamphlet, newsletter article, and resident discussion on the topic. Mindful Eating is a way to connect with food by listening to the body’s response to eating and hunger through all of its senses. Residents expressed their ideas related to color and presentation a way to increase one’s positive experience with food, a staple of practicing mindful eating. 

Lastly, we are encouraging staff to make healthy choices in the dining room and by visiting the fitness center with our Third Annual Healthy Choices Punch Card Contest. For every visit to the fitness center and with every salad purchased in the staff cafeteria, participants will receive a punch on their card. Those with completed cards will be entered into a drawing to win a fabulous prize. We are happy to say that the excellent participation we’ve had in years past has carried over into 2016, and we’re excited to see the results of this fun contest! 

Overall, National Nutrition Month has been a success at Westminster Place and we look forward to Savoring the Flavor throughout the year!

Emmy Bawden, RD, LDN

Nutrition Care Manager

Presbyterian Homes