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Cal Poly Campus Dining strives to provide healthful and delicious experiences to everyone in the campus community. What better way to do that than to provide dining plans for all students, faculty and staff?



Cue the&nbsp;<a href="https://www.calpolydining.com/diningprograms/community/">Community Dining Memberships</a>! New for the 2021-22 academic year, Campus Dining is introducing Community Dining Memberships which are simple, low-cost plans that make it easy for students, faculty and staff to access delicious and healthful food and snacks during busy days on campus. Not only are these new memberships convenient for a quick meal, but most plans include bonus Dining Dollars.



These memberships are easy, flexible and come in six different size options. They range from the Poly 2250 for those who will frequently eat on campus, to the Poly 250 for the snackers who need a quick pick-me-up while passing through. For those who also like to venture off campus, the hybrid PolyGrub plan offers even more options. This plan comes with $100 that can be spent off campus via&nbsp;<a href="https://www.calpolydining.com/grubhub/">Grubhub</a>. There is also the option to recharge your membership in $25 increments.



Based on a declining balance system that works like money on a debit card, your Poly ID will be loaded with Dining Dollars that can be used for purchases at all Campus Dining restaurants, food trucks and markets, including Subway, Shake Smart and Starbucks. Any unused Dining Dollars will roll over to the next quarter through the end of the academic year. Funds remaining at the end of the spring quarter are forfeited unless a plan is purchased and maintained for the 2022-23 academic year.



Faculty, staff and students with&nbsp;<a href="https://www.calpolydining.com/dietaryconsiderations/">dietary restrictions</a>&nbsp;can also benefit from these memberships as Campus Dining has developed many different options to support campus community members with food allergies and special nutritional considerations. It is recommended that those interested should review the&nbsp;<a href="https://www.calpolydining.com/menus/dietary-consideration-menus/">food options</a>&nbsp;at calpolydining.com to determine if their dietary needs can be met prior to submitting their initial payment registration.



Get access to more than 21 dining venues, three markets and over 1,000 menu options and enroll today!



For more information on these new memberships or to sign up please visit the&nbsp;<a href="https://www.calpolydining.com/diningprograms/community/">Community Dining Membership webpage</a>​

Woman with curly hair wearing a green polo shirt and jeans sits on a wooden bench eating from a foil container outdoors.

Campus Dining Memberships for All!

They’re the textbook definition of healthy eating. They come in all textures, shapes, sizes and colors but have three things in common — they’re green, leafy and loaded with valuable nutrients.



This month’s SuperFood is one of the most versatile foods out there. Leafy greens are delicious, bite-sized powerhouses that humans have eaten for 200,000 years. Since then, however, we have learned the best ways to prepare them, so we can better enjoy their great taste as well as their benefits. (Hint: there are countless ways to eat these greens beyond a salad.)



Kale, for example, is one of the most nutrient-dense foods on the planet. Just one cup of raw kale offers nearly 700 percent of the daily vitamin K you need, among a myriad other minerals and antioxidants. Chop up some kale for a quick green boost to scrambled eggs or any pasta dish. When possible, though, try to eat it raw, as cooking kale can reduce its nutritional value.



Spinach is the next food that is sure to turn you into the&nbsp;ultimate lean green machine. A softer, sweeter alternative to its kale-y counterparts, it’s an incredibly easy addition to many dishes. With 15 different vitamins and minerals — including more than five grams of protein per cup — spinach also plays a key role in red blood cell production while promoting good heart health. Sauté spinach in any stir fry, or blend a handful of fresh leaves into a smoothie for an extra daily serving of iron.



Don’t forget about romaine lettuce, everyone’s favorite go-to base for Caesar salads. A highly popular leafy green, romaine — like kale — is an awesome source of vitamin A and K. Try swapping out taco shells or burger buns with this luscious lettuce for an added crisp, healthy crunch.



Many leafy greens contain chlorophyll, which acts as a blood cleanser and detoxifier. Darker leafy greens are packed with calcium and magnesium, important for building strong bones and teeth.



Microgreens, arugula, cabbage — the list of these nutritious SuperFoods could go on. But the bottom line is this: don’t be scared of little green leaves. Once you learn how to incorporate them into your daily routine, your body — and your tastebuds — will thank you.



Leafy greens are available across campus. During this time, introduce something new and impress your family at home. If you are still on campus look no further than the Poly Fresh Grab-and-Go salads at Campus Market, or The Ave for your daily dose.

Fresh leafy greens including kale and Swiss chard with text "Lettuce celebrate leafy greens! This month’s superfood

Chloro-fill up with leafy greens

Fall is commonly known as the season for pumpkins, spices and other cozy treats. However, November comes with other nutritiously packed foods like mushrooms and sweet potatoes. These two superfoods may not be the prettiest, but they are packed with flavor and nutritional benefits.



As the second most popular pizza topping, next to pepperoni, mushrooms have become a favorite add-on to any meal. Edible fungi, like shiitake, oyster, and lion’s mane mushrooms, have been linked to boosting immune systems and improving treatment results in cases of cancer, high cholesterol, and neurological diseases.&nbsp;<a href="https://foodscience.psu.edu/research/centers/mushroom-center">One study</a>&nbsp;even showed that two common antioxidants in some mushrooms -ergothioneine and glutathione- have the potential to ward off diseases such as heart disease and Alzheimer’s.



There are over 70,000 types of mushrooms, but only around 250 species are edible. Be careful when finding mushrooms in the wild, they are likely not edible and could harm your health rather than boost it. Mushrooms should be stored unwashed in a paper bag in the fridge. If you buy them packaged in plastic, try transferring them to a paper bag or tray with a paper towel. To incorporate more mushrooms into your diet, here are&nbsp;<a href="https://www.tasteofhome.com/collection/recipes-for-mushroom-lovers/view-all/">50 savory, satisfying mushroom recipes</a>.



Although sweet potatoes are commonly called ‘potatoes,’ they are actually categorized in a different family. Botanically, the sweet potato belongs in the bindweed or morning glory family, while a regular potato sits in the nightshade family. Sweet potatoes are a fan favorite all year long, but are especially ap(peel)ing in the fall- as a side dish, soup, stew, or even pie. Don’t let their sugary name fool you, sweet potatoes are full of vitamins, antioxidants, and other nutrients that will keep you feeling healthful all of Fall. One cup of baked sweet potatoes provides nearly half of your daily vitamin c needs as well as 400% of your recommended vitamin a intake! These vitamins also function as antioxidants that support age and disease fighting cells. Last but not least, the same portion of sweet potatoes, delivers a third of your daily manganese intake, a mineral that promotes skin and bone health. If you’re already sweet potato fan, here are&nbsp;<a href="https://www.health.com/food/stuffed-sweet-potatoes">4 ways</a>&nbsp;to give your sweet potato fix an upgrade.

Fall foods that leaf you smiling, November superfoods: mushrooms and sweet potatoes at salad bars, Cal Poly Campus Dining.

Fall Foods That Leaf You Smiling

It’s only 9:00 a.m., and your stomach won’t stop growling — you forgot to eat breakfast again. As your English professor lectures on, you can’t stop staring at the clock, even though its tiny hands seem to move in slow motion. After a late night of studying, you could barely scramble out of bed on time in the morning, let alone throw together a balanced meal. How can anyone handle healthy eating on top of everything else?



As a busy college student, nutrition might be the last thing on your mind. Between studying for exams, rushing to class and having an active social life, maintaining healthy eating habits can be tricky. However, just because you live in a dorm doesn’t mean you have to jeopardize your health.



Here are some ways you can eat healthy while living on campus.



Start Your Day Off Right



Students who eat a well-balanced breakfast low in simple sugars tend to maintain greater concentration throughout the day. Not only is it beneficial to just eat breakfast in the morning, but it’s also important to eat a healthy one.



Try choosing foods that are high in fiber and protein to keep you full all morning. Here are some nutritious and easy breakfast ideas:



· Peanut butter and banana covered bagel



· Fruit and flaxseed smoothie



· Yogurt parfait with fruit and granola



· Oatmeal with nuts and fruit



If you’re short on time, grab something healthy on the go like trail mix, fruit or a hardboiled egg.



Mini Fridge Essentials



Keeping the fridge in your dorm room stocked allows you to have plenty of options to choose from. Try keeping your fridge full with a balance of carbohydrates, proteins and healthy fats — all of which you can find at Campus Market.



Here are some pro tips: pick up veggies that don’t require much prep and stay fresh longer, like baby carrots, snap peas and cherry tomatoes. Dip fruits and veggies into nut butters, which are full of healthy fats. Grab an apple or banana for a quick bite on the go. Add some berries and granola to yogurt for a calcium-rich snack. Have a loaf of whole grain bread handy to make toast or a quick PB&amp;J.



Good Eats for the Pantry



Oats&nbsp;— make overnight oatmeal with milk or water, fruit and nut butter



Nuts &amp; seeds&nbsp;— whip up some no-bake granola bars for an easy snack



Beans&nbsp;— add to a rice and bean burrito or mash them into a dip for an inexpensive protein-filled meal



Rice&nbsp;— microwave a bag of this pre-cooked grain to create the perfect base to any dish.



<h1 class="wp-block-heading">No-Bake Granola Bars</h1>



These fun, nutritious breakfast bars are the easiest dorm dish you’ll make all month. Filled with healthy servings of oats, nuts and fruits, these treats are sure to keep you full during morning classes.



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You’ll need:



· 2 cups oats



· ¾ cups almonds



· ½ cup nut butter of your choice



· ¼ cup honey



Directions:



1. Combine oats, almonds and dried cranberries in a bowl.



2. In a separate bowl, combine the nut butter and honey, then microwave for 30 seconds.



3. Combine the hot nut butter mix with the oat mix.



4. Find a flat dish and spoon your granola mixture in. Press firmly to compact the granola.



5. Place the granola in the freezer for 15–30 minutes, then cut into 9–12 bars.



6. Enjoy!

Mason jar with layered yogurt, raspberries, oats, and fruit compote, topped with fresh raspberries.

Healthy Eating for Dorm Living

One of the most underrated superfoods has to be the humble tomato. Mixed into salsa, thrown into salad, or blended into pasta sauce, tomatoes tend to fly under the radar when used in different meals. However, this superfood holds incredible health properties you won’t want to miss out on.



While most people think of it as a vegetable, tomatoes are actually categorized as fruits. These fruits contain high levels of beta-carotene, an antioxidant that supports the immune system and helps maintain healthy skin and tissue lining. One medium-size tomato contains 50% of the recommended daily dose of vitamin C and no saturated fats!



The pigment that gives them their deep red color is called lycopene. This antioxidant attacks radicals which, if allowed to build up, can cause cell damage and trigger cancer. The amount of lycopene in a tomato varies according to the variety, but the deep red tomatoes are the best- they contain 50 mg of lycopene per kilogram. Cooking the tomatoes can help concentrate the lycopene.



Tomatoes also contribute to a healthy heart. The high vitamin C levels enable oxygen to be transported around the body and to the heart more efficiently. The highest concentration of vitamin C is found in the jelly-like coating around the seeds so shy away from scrapping them out when cooking.



Tomatoes are one of the easiest and most rewarding fruit to grow in your garden. However, if you’re like most people who grow tomatoes, you know the struggle of having waaayyyyyy too many tomatoes on your hands. Not to worry, here are 28 things to do with too many tomatoes:



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Red tomatoes scattered around text reading "Healthy from my head tomatoes" and "August superfood" on a white background.

Healthy From My Head Tomatoes

July’s superfood is just peachy. Stone fruits, such as cherries, nectarines, and peaches, get their name from their pit, or stone, found in the middle of the fruit. Whether you’re relaxing by the beach or running to work, this fruit has all the essential vitamins and minerals to have you feeling radiant. Packed with vitamin C and full of fiber, stone fruits provide key nutrients for a healthy mind and body.



Natural cherries, not to be confused with maraschino cherries, contain vitamin c, antioxidants, and melatonin. Because of their melatonin content, cherries are a natural way to help regulate sleep cycles and to ensure adults get their full 7–9 hours. After hitting the gym or climbing up Bishops, the antioxidants in cherries are great for healing over worked muscles. Eat them by the handful or toss them into a smoothie!



Nectarines, the less fuzzy cousins of peaches, may be one of the most refreshing fruits of the summer. High in beta-carotene, an antioxidant used by the body to produce vitamin A, nectarines are great for promoting skin, teeth, and bone health. Nectarines can be eaten sliced up as a snack or tossed into a salad.



Need some inspiration?&nbsp;<a href="https://archive.nytimes.com/www.nytimes.com/interactive/2012/06/24/magazine/stone-fruit-recipes.html">Here</a>&nbsp;are a dozen different ways to serve a stone fruit. Many people don’t know that mangoes and green almonds, the younger non-processed version of almonds, are also considered stone fruit. Both fruits can add a sweet, tangy flavor to any smoothie.

Bowl of plums, peach half, bunch of cherries with text "Healthy with a cherry on top, July Superfood" on white background.

Tag: Nutrition

Campus Dining Memberships for All!

Chloro-fill up with leafy greens

Fall Foods That Leaf You Smiling

Healthy Eating for Dorm Living

Healthy From My Head Tomatoes

Healthy with a Cherry on Top