Blogs

SAS Nutrition

As a staff of certified nutritionists, our mission is to bring you the most up-to-date nutrition information that will enable employees to make strategic nutrition choices for their personal health needs and the needs of their family.

Work & Life at SAS

Cathy Greer Mazanec, MPH, RDN, LDNFebruary 24, 2016 0

The Truth about Fat: The Latest Update

I recently attended a Fat Summit hosted by Integrative and Functional Medicine physician, Mark Hyman, MD, Director of the Center for Functional Medicine at the Cleveland Clinic. Dr. Hyman invited some of the most prestigious U.S. researchers to join this online Summit to share their individual research data. This academic

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Work & Life at SAS

Kelly Gehle, MS, RDN, LDN, IFNCPFebruary 10, 2016 0

All About Tempeh

A few years back I did a blog about my love for tofu, so I feel I am way past due for a blog on tempeh. Tempeh is like tofu’s hippy cousin- more fiber, and fermented. Tempeh doesn’t seem to get the same recognition that tofu does, which seems odd

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Work & Life at SAS

Ashley Bailey, MS, RDN, LDN, IFNCPJanuary 27, 2016 0

Thaw Out with a Taste of Summer

With our first real taste of Old Man Winter last week, we’re all dreaming of warm, sunny days and sweet, melt-in-your-mouth produce…..but wait, it’s only January, bummer! However, just because it’s the dead of winter doesn’t mean we can’t enjoy juicy blueberries or succulent corn.

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Work & Life at SAS

Ashley Bailey, MS, RDN, LDN, IFNCPJanuary 13, 2016 0

SPROUT into the New Year

With the New Year also comes new beginnings and feelings of a clean slate. With that fresh start, many of us have high hopes of cleaning up our diets and eating more nutritious foods. You’ve probably heard all about the importance of replacing processed carbs with intact, whole grains and

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Work & Life at SAS

Ashley Bailey, MS, RDN, LDN, IFNCPDecember 16, 2015 0

Another Sweet Season for Giving

We want to extend a huge thank you to everyone who donated their leftover (and excess) Halloween candy this year, you outdid yourselves!! We tipped the scales at just under 250 pounds of candy! So what happened to ALL that candy? Well, we are happy to report that we were able

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Work & Life at SAS

Cathy Greer Mazanec, MPH, RDN, LDNDecember 9, 2015 2

Edible Food Art for the Holidays

With all the holiday treats and fixins’, it’s nice to find some healthy options in the mix. These two recipes are as much fun to make as they are to eat. Create them with your children, grandchildren or significant other and enjoy eating them without guilt. Either recipe will make

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Work & Life at SAS

Cathy Greer Mazanec, MPH, RDN, LDNNovember 19, 2015 0

Recipe for a Great Bottle of Wine

In my previous blog post, I took you through the amazing adventure of Grape Camp in Sonoma, California. As you learned in that post, Sonoma Valley is near and dear to my heart because of its beautiful terrain, quaint boutique wineries, sustainable agricultural practices and, of course, it’s award winning

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Work & Life at SAS

Cathy Greer Mazanec, MPH, RDN, LDNNovember 11, 2015 0

Grape Camp in Sonoma

After several years of visiting the wine country of California, my husband and I have grown to love Sonoma Valley – it’s climate, it’s laid back atmosphere, it’s sustainability mindset, and of course, the Wine. Yes, Napa Valley is the big dog in wine country where most of the large

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Work & Life at SAS

Ashley Bailey, MS, RDN, LDN, IFNCPOctober 21, 2015 0

Skip the Boxed Stuff

Today’s society is all about doing things faster, smarter, better—including the food industry. While on the surface this may sound like a great idea (who wouldn’t want cooking to be faster, smarter, better?!), in reality the luxury of today’s convenient processed foods comes with a price tag: your health.

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Work & Life at SAS

Ashley Bailey, MS, RDN, LDN, IFNCPOctober 7, 2015 3

Prevail Over Processed Carbs

“Everywhere modern processed foods go, chronic diseases like obesity, type 2 diabetes and heart disease soon follow.” -Kris Gunnars The typical American diet is inundated with highly processed carbohydrates. We have a bagel made from white flour and sugar for breakfast, a sandwich on white bread for lunch, potato chips

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