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MARCH 2015

What Our Dietitians Eat

Nutrition, From Our Kitchen

Dietitians know all about food and nutrition. In honor of Registered Dietitians Day (March 11), we asked our RD's about their favorites dishes. The answers may surprise you! Our dietitians follow the philosophy of the SAGE Spotlight Program®. Eating a variety of foods, balancing choices and moderating less desirable options is the way to go! Lauren Hess: Favorite green dot food: "Strawberries – I love this fruit! They're delicious in everything from salads to smoothies, and even dessert." Favorite...


Healthy Bite Of Life

Nutrition, From Our Kitchen

If you are looking for motivation to get healthy, then March is your lucky month! No, not because of St. Patrick's Day; it's National Nutrition Month® and the theme is “Bite Into a Healthy Lifestyle." You may think you're healthy if you’re simply not sick or you eat your veggies daily. Maybe you say that your health is defined by factors out of your control like genetics and environment. The World Health Association has a more comprehensive take on...


The Luck Of The Irish

Nutrition, From Our Kitchen

When you think of St. Patrick's Day, Irish stew, corned beef and cabbage, and shepherd's pie probably come to mind. Many of these recipes call for ingredients like potatoes, carrots and cabbage – all nutrient rich foods. Did you ever think that the “pot of gold” at the end of the rainbow may be about the food and its benefits? Potatoes, carrots and cabbage are all rich in fiber. Benefits of fiber include: improving digestion and lowering your risk of...


Green With Envy - Creating A Great Garden

Sustainability, From Our Kitchen, Gardens

Spring has sprung! Now is the perfect time to start planning your garden. Whether you have a large yard or a small space on your deck or windowsill, here's our advice for creating a green space this season. Getting started Pick a location. No matter if it's inside or out, it should have access to at least six-hours of sunlight per day. If you are planting your garden outside, have your soil tested for acidity and nutrient content. This is...


Fresh v. Frozen Fresh

Nutrition, From Our Kitchen

From veggies to Spring gardens to whole-grains, March is about living healthy. You already know eating plenty of vegetables is key. But, did you know fruits and vegetables immediately begin losing valuable nutrients, like vitamin C, from the moment they are picked? By the time vegetables travel from the vine to your plate, they could have significantly fewer nutrients. Unless you live in a year-round warm climate with access to fresh local produce you may be missing out. Frozen fruits...


Passover & Easter

From Our Kitchen

Over the years it's become more common to see interfaith marriages. A 2010 study showed 42% of marriages in the United States are interfaith. That got us thinking about Passover and Easter. The two overlap this year, meaning many families will serve dinners that bring both cultures to life. It presents an opportunity to get creative in the kitchen. Start your meal with a bowl of matzoh ball soup or a small garden salad. Serve beef tenderloin or turkey in...


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