A Supervisor Guides You Through the CoHo at UC Davis

 

 

coho_ca_Padar (1)

By:  Jackie Ahern, Nutrition Peer Counselor, Fitness and Wellness Center, UC Davis

Every visit to the Coffee House seems to feel like an obstacle course. Do you wait in a 20 minute line just to wait another 15 for a latte? Should you get a salad? But the pizza line is pretty short… Where did she get that poke bowl?

Fear not. Let me guide you through saving money, time and options for plant eaters.

Saving Pennies        

As a college student, I’ll take any opportunity to save a few cents. Bring your own coffee cup to get 25 cents off any espresso drink and coffee refills for only $1.50. On top of that, bring your own clean plate or bowl for food purchased at the Coho and get 25 cents off your purchase. Saving pennies and the planet! And more: Skip the tortilla on your taco salad and save another 50 cents.

Skipping the Line

This year, the Coho rolled out a fancy new system: Tapingo. Through an app on your smartphone, you can now pre order and pay for your meal through the Tapingo app. No more waiting in line, nifty!

Avoiding Peak Hours

            If you’re able to, try to avoid the peak times. These include 9-10 am and 12-1 pm. Additionally 10 minutes before and after the hour are generally pretty busy any time of the day. Plan ahead to avoid the rush.

Vegetarian & Vegan Options

            I’ve spent my entire college career scouting out vegetarian and vegan options. It’s been a long process but here’s the wisdom I’ve gathered at each food area:

Swirlz: You can get almost any espresso drink made with soy for a few more cents. The only drink that can’t be made with soy are blasts, which are made with ice cream. Shucks.

  • Vegan note: The caramel, pumpkin spice and white chocolate sauces all have milk in them, but the chocolate sauce is vegan!

Ciao: Check out the hot sandwich line to the left and load up a delicious garden patty or black bean burger!

  • Vegan note: All the breads are vegan except for the whole wheat bun; it has yogurt in it.

Cooks: Stop by on Meatless Monday for delicious meat-free options every week at Cooks. They also distinguish vegan and vegetarian options on the menu.

TxMx: Ask for ½ beans ½ rice on your burrito or taco salad for an inexpensive and complete protein option! Also try out the Tofu Rojas made with delicious seasonings.

  • Vegan note: Make sure to ask for “no cheese” on your tortilla, as their default has cheese

Croutons: Load up a build your own baked potato or build your own salad for a nutritious and filling meal. Once it’s made, sprinkle on some nutritional yeast (those yellow flakes) for a nutty, cheesy and vitamin packed topping.

Chopstixx: Get your soup on with vegetarian pho (made with vegetable broth) and try out the quick and easy vegetarian sushi roll made with avocado, cucumber and carrots.

Fickle Pickle: Tofu salad is a great vegan addition to your usual sandwich, or throw it on a bagel with hummus!

 

Best wishes for managing the CoHo maze. In the end the drinks are caffeinated, the food is warm and the company is good. And if you have questions, just ask an employee. They’re there to help!

Mysterious Secret InGredient: What is MSG?

MSG

Mysterious Secret InGredient: What is MSG?

We have a few notions about MSG. It’s salty. It makes an appearance in Asian cuisine. And it may not be good for us. But what exactly is it? Can we really experience side effects from eating it? And overall, could it actually cause harm so that we can never eat instant ramen and Chinese cuisine again?? HELP!

What exactly is MSG?

To explain it in a way that is not terrifyingly scientific, MSG or monosodium glutamate is a compound of glutamic acid (a non-essential amino acid) and a sodium molecule.

You can find glutamic acid naturally in foods like tomatoes and Parmesan cheese. MSG on the other hand, was manufactured by a University of Tokyo chemistry professor Kikunae Ikeda in 1908. The discovery of MSG, added to the four basic tastes of sweet, salty, sour, and bitter with a new taste called umami. Umami is used to describe a meaty and savory taste like in a juicy cheeseburger hence the popular burger chain called UMAMI Burger.

What about Side Effects? How did MSG gain a bad reputation?

Chinese Restaurant Syndrome, or MSG symptom complex is a group of conditions some people report after having a meal that includes MSG. Symptoms reported included nausea, headaches, and numbness.

However, these symptoms were not reported until 1968 after a letter published in the New England Journal of Medicine became popular. Ironically, a Chinese-American man, Dr. Robert Ho Man Kwok in the letter theorized that MSG was the culprit for his symptoms of numbness, general weakness, and palpitation after eating at Chinese restaurants. What adds to this interesting history is that MSG was actually quite popular prior to letter and not just in Chinese cuisine as it was heavily used in World War II to add flavor to bland soldiers’ rations.

Since 1968, studies have been done to confirm the safety of MSG as a food additive.

Harmful for my health?

The FDA has determined that MSG is generally recognized as safe (GRAS).

Double blind studies have shown little correlation between MSG and negative symptoms. The amount of MSG you eat in foods is also typically a very small amount so it’s not likely to cause any problems. But pun intended, take this information with a grain of salt. Because those that are against MSG claim that MSG producers fund these studies (and skew results…), while those that are for MSG claim those that are anti-MSG are just instilling fear in the public.

TLDR

Studies indicate that MSG is generally safe for most people. There may be an occasional person who is sensitive to it. If that is the case, read labels and avoid foods with added MSG. In addition, the FDA’s designation for MSG doesn’t mean that other aspects of the ingredient, like the sodium level are not of concern. So even though MSG is safe, it does not necessarily mean no consequences can come from eating a spoonful of it everyday. But feel free to enjoy your instant ramen with MSG flavoring as a treat once in awhile!

Resources:

http://www.bbc.com/future/story/20151106-is-msg-as-bad-as-its-made-out-to-be

http://www.smithsonianmag.com/arts-culture/its-the-umami-stupid-why-the-truth-about-msg-is-so-easy-to-swallow-180947626/

 

 

Sweet and Sour Japanese Eggplant Bruschetta

PC: RachelRayMag.com

Ingredients:

  • 4 Japanese Eggplants

  • Extra Virgin Olive Oil

  • 1 White Onion

  • 4 Tablespoons Honey

  • ½ Cup Vinegar

  • ½ Cup Tomato Sauce

  • 1 Medium Ball of Fresh Mozzarella

  • 1 French Baguette

  • Salt and Pepper to taste

Preparation:

1. Sauté peeled and thinly sliced Japanese eggplant in olive oil; reserve.

2. In the same skillet cook thinly sliced onions. Deglaze with honey and vinegar. Add tomato sauce and reserved eggplant. Simmer for 10 minutes, let cool.

3. Spoon onto baguette slices and place mozzarella slice on top. Sprinkle with salt and pepper.

Butternut Squash and Pomegranate Quinoa Salad

Ingredients:

  • 2 Cups Butternut Squash (1/2 inch cubes)

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1 Cup Quinoa (Uncooked)

  • 2 Cups Water

  • 1 Pomegranate Seeds

  • 2 teaspoons Chopped Fresh Sage

  • ¼-1/2 Cup Crumbled Goat Cheese

  • Salt and Pepper to taste

Preparation:

1. Preheat oven to 400 F. Spray a baking sheet with olive oil.

2. Toss the squash with the olive oil and salt and spread in a single layer on the baking sheet. Roast for about 20 min, or until tender, tossing after 10 min.

3. While squash is roasting, prepare the quinoa according to the package.

4. In a bowl, combine the squash, quinoa, and remaining ingredients. Sprinkle goat cheese on top.

Sweet Spaghetti Squash

PC: ASweetPeaChef.com

Ingredients:

  • 1 Spaghetti Squash

  • 6 Tablespoons of butter

  • 1/4 Cup Brown Sugar

  • 1/2 teaspoon Cinnamon

Preparation:

1. Cut squash in half lengthwise.  Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish.

2. Bake at 350 degrees for an hour or until the shell of the squash is flexible and the inside is tender.  Let the squash cool for 10-15 minutes.

3. Using a fork, scrape out the inside of the squash to form strands.

4. Place all of the squash strands into a large bowl and toss with butter, brown sugar, cinnamon.  Serve hot.

Spaghetti Squash with Marinara Sauce

PC: FromTheBartoliniKitchens.com

Ingredients:

  • 1 Spaghetti Squash

 

  • 2 Cups Marinara Sauce

  • Salt and Pepper to taste

Preparation:

1. Cut squash in half lengthwise.  Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish.

2. Bake at 350 degrees for an hour or until the shell of the squash is flexible and the inside is tender.  Let the squash cool for 10-15 minutes.

3. Using a fork, scrape out the inside of the squash to form strands.

4. Place all of the squash strands into a large bowl and toss marinara sauce , salt and pepper.  Serve hot.