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Come join the Student Sustainability Initiative on Thursday, 30 May 2013 in celebrating its 10th anniversary of passing the Green Fee at Oregon State University. The SSI will also be celebrating its many accomplishments and events achieved during the 2012-2013 school year.

Container Gardening Workshop, live music, good people, and food will all be a part of this exciting Spring Celebration! See you there!

Find out more on their Facebook page.

A cool new opportunity for faculty and staff at OSU!

Spend your summer mornings with Recreational Sports as a member of U-Fit! This fun and active program is for Oregon State University faculty and staff who want to get and stay active.

About U-Fit:

U- Fit is designed for OSU faculty & staff who:

• Are new to physical activity and exercising
• Want to build the skills and confidence to become regularly physically active
• Need support and motivation to become and stay active
• Have little to no experience in a gym setting

Program Details:

      Dates: July 8, 2013 – August 15, 2013

      Days: Mondays & Wednesdays OR Tuesdays & Thursdays

      Time: 6:30 a.m. – 7:30 a.m.

      Location: Dixon Recreation Center

Find out more specifics on the RecSports website.

Find out more here: http://calendar.oregonstate.edu/event/83534/

This is a refreshing dish delicious anytime of the year but especially in the summer when most veggies are at their peak. It’s also a great opportunity to add a greater variety of more nutritious whole grains to your diet. Also remember that cooking is an experiment. So be bold and explore the endless opportunities to incorporate other fresh veggies not listed for added textures and flavors.

Food Hero Recipe

Ingredients
1 cup dry barley
3 cups water
1⁄4 cup dried cranberries
1 cup fresh blueberries
1 cup sweet snap peas
1⁄2 cup red bell pepper, chopped
2 cups apples or another fresh fruit or veggie, chopped
1⁄2 cup green onions, sliced thin
1 tablespoon vinegar
3 tablespoons vegetable oil
1⁄4 cup lemon or lime juice

Directions
Place barley and water in a medium saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
Rinse cooked barley briefly in cold water. Drain.
Add remaining ingredients. Toss well.
Season with salt and pepper.
Refrigerate leftovers within 2 hours.

Notes
Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.

Looking for a delicious hot dinner on a cold rainy evening? This spicy dish will keep you warm as well as provide essential nutrients, like vitamins A and vitamin C. Make it vegetarian by adding tofu or use whole grain pasta if you really want to boost the nutrient and fiber content. This dish is also great heated up for those long study sessions or a busy work-week when time is tight!

Food Hero Recipe

Ingredients
4 cups water
2 packages (3-ounces each) ramen-style noodles
1⁄4 cup peanut butter
2 tablespoons soy sauce
1⁄2 cup water
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts, cut in thin strips
1 teaspoon red pepper flakes
1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
2 carrots, thinly sliced (about 2 cups)
1⁄2 large head cabbage, thinly sliced (about 6 cups)
1⁄4 cup green onions, thinly sliced

Directions
Bring 4 cups water to boil in a medium pot. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink when cut (3-5 minutes).
In a small pot, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
Add red pepper, ginger, and carrots. Cook 2 minutes.
Add cabbage and green onions. Cook 2 minutes.
Add cooked noodles and peanut sauce; toss and serve immediately.
Refrigerate leftovers within 2 hours.

Notes
To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

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The Linus Pauling Institute invites all to Public Sessions about 

• Morning presentations by respected scientists from across the country, at the CH2M HILL Alumni Center.
• Healthy dietary patterns in the prevention of breast cancer and metabolic syndrome
• Effects of whole grains and nuts on cardiometabolic syndrome risk factors
• Polyphenols and health—More than just a berry good idea
• An integrative, family-based approach to childhood obesity
• Lunch with LPI researchers.
• Afternoon tours of the Linus Pauling Science Center and also of the Pauling Papers at the OSU Libraries Special Collections & Archives Research Center.

Presentations and tours: Free. Lunch: $10.
No registration required for morning presentations.

To register for lunch (by May 10) and afternoon tours, please email HYP@oregonstate.edu , or call 541-737-8014

For details, please see lpi.oregonstate.edu/conf2013/public.html

Pear Quesdadilla

Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Are you a fan of fruit and cheese combos or just want a fun way to incorporate fruit into a meal? If so, take it to the next level by testing out this delicious recipe. The creaminess of the cheese with fresh sweetness of fruit will make your mouth sing! Also packed with 4g of “so good for you” fiber and 11g of filling protein. If you’re not a fan of pear, apples will work just as well.

Food Hero Recipe

Ingredients

• 4 medium whole wheat tortillas
• 1 cup grated cheese (try cheddar or jack)
• 1 cup pear cubes (fresh or canned/drained)
• 1⁄2 cup finely chopped green or red peppers
• 2 tablespoons minced onion (green, red, or yellow)

Directions

1. Lay two tortillas on a clean cutting board or on two plates.
2. Place 1/4 of the cheese on each tortilla.
3. Divide pears, peppers, and onion between the two tortillas.
4. Divide the remaining cheese between the two tortillas. Top with remaining two tortillas.
5. Heat a pan or griddle to medium. Place one quesadilla in pan. Cook for 2-4 minutes, or until bottom of quesadilla begins to look a little brown.
6. With large spatula, gently turn quesadilla over and cook the other side
7. until a little brown, 2-4 minutes.
8. Gently slide quesadilla onto plate. Cook the second quesadilla.
9. Cut each cooked quesadilla into 4 pieces and serve.
10. Refrigerate leftovers within 2 hours.
11. Notes
12. Put pear cubes on a paper towel for a couple of minutes to help dry them out. This will help your quesadilla stick together!
13. Out of pears? Try diced fresh apples, halved grapes, or even sliced bananas.
14. Flavor boosters: add some chopped cilantro, or use pepper jack cheese

Notes

• Try other flavors of low fat yogurt or even cottage cheese.
• Try other fresh, frozen, or canned fruits.
• Some foods can cause choking in young children. Be sure that fruit pieces are very small and soft for toddlers. Avoid grapes, chunks of pineapple or melon. Instead, use softer canned fruit, such as fruit cocktail.
• Honey is not recommended for children under 1 year old.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here