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03/26/20

From Our Dietitians: Replacing Eggs with Aquafaba

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When you use canned beans, you probably pour the liquid in the can down the drain. But did you know that you can use it in recipes? The liquid, called aquafaba, can function as an allergen-free, vegan egg replacer. Aquafaba is created when beans are cooked. As the beans cook, the starches absorb water, which makes them expand and then break down. As the starches break down, they release into the water along with a small amount of protein, sugars...

03/19/20

From Our Dietitians: The Snacking Trend

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Snacking, or consuming food between “typical” meals, has continued to grow in popularity over the years, with people turning more and more to smaller, more frequent meals. According to 2019 research from the International Food Information Council Foundation, 57% of those surveyed reported snacking at least once daily, with 97% snacking at least once weekly. As nearly everyone joins in on the snacking trend, let’s look at some of the reasons to snack — one of the biggest is hunger...

03/12/20

From Our Dietitians: An RDN’s Role at SAGE

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Registered Dietitian Nutritionists are food and nutrition experts who work in many settings, including healthcare, sports nutrition, corporate wellness, public health, education, research, and food-related businesses — including SAGE! Did you know that there are four Dietitians working for SAGE? Our Dietitians specialize in food allergy management, eating disorder prevention, and nutrition education — and they use these skills to delight the senses, inspire minds, and foster community. Let’s take a look at the role of our Registered Dietitians. In...

03/05/20

From Our Dietitians: Supporting Your Immune System

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Protein; vitamins A, C, and E; zinc; and probiotics are some of the many nutrients that come together to support the immune system. To get these nutrients: Eat a balanced diet of proteins (meat, seafood, eggs, beans, and peas), carbohydrates (especially whole grains), and fats (especially in seeds and oils). Choose a variety of fruits and vegetables in different colors. Try to include a fruit or vegetable at every meal or snack. Add in some fermented foods and drinks, such...

03/03/20

From Our Dietitians: National Nutrition Month

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What Does It Mean to Eat Right, Bite by Bite? March is our Dietitians’ favorite month because it’s National Nutrition Month®! Every year, the Academy of Nutrition and Dietetics selects a theme that reinforces what nutrition professionals focus on when educating the public, including making informed food choices, selecting nourishing foods, and incorporating movement and exercise into daily life when appropriate. This year’s theme is Eat Right, Bite by Bite. Check out what this theme means to each of SAGE’s...

02/26/20

How We Protect Against Eating Disorders

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National Eating Disorders Awareness Week (February 24 to March 1) is a reminder that although it isn’t easy to talk or think about eating disorders, it’s important. Eating disorders are complex and life-threatening mental illnesses, and they’re on the rise. They affect all ages, genders, races, nationalities, sexual orientations, and body shapes and sizes. Eating disorders exist on a continuum with disordered eating, and symptoms range from extreme restriction to binge eating and distorted body image. According to the National...

02/17/20

On the Road with RDs: New England Schools

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Hello! We’re here again with another edition of our blog series, “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This time, we’re joining one of our Registered Dietitians, Taylor Chan, who recently visited Hillside School, Milton Academy, and Kimball Union Academy in the New England area. As a dietitian, I love food and talking about food...

02/04/20

From Our Kitchen: Balsamic-Roasted Vegetable Farfalle

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This veggie-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots! Serves 6 Ingredients: 9 ounces farfalle pasta 1 cup diced yellow squash 1 cup diced zucchini ½ diced red bell pepper ½ diced green bell pepper ¼ cup diced red onions ¼ cup diced onions ¾ cup drained, chopped canned artichoke hearts 2 tablespoons balsamic vinegar 3 peeled, minced fresh garlic cloves 1 ½ teaspoons dried basil ½ teaspoon dried oregano ½ teaspoon...

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