Office Holiday Closure

Happy Holidays from all of us at Healthy Steps!

We are incredibly thankful for each and every one of you.

Please note our holiday hours, as our office will be closed the week of Christmas and early January

We look forward to health, happiness and your continued success in 2019

Thanksgiving Week Closure



We will be OPEN Monday (11/19) through Wednesday (11/21) (**half day, 9a-12p).

So stop on in to pick up your supplements, especailly your Probiotics and Vitamin C to keep healthy during the cold and flu season.

CLOSED: 11/21 (@12pm) through 11/23

Back from Camp!

For the past five summers I have had the opportunity to be a camp counselor at Camp McCumber Type 1 Diabetes camp. This weeklong camp in beautiful and secluded Shingletown gives kids with Type 1 diabetes the opportunity to have a fun camp experience, all while learning more about their diabetes and under medical supervision of doctors, nurses, dietitians, and trained counselors. Each year camp provides amazing learning opportunities with new insulin pump technology, helping campers learn about nutrition choices, keeping track of carbohydrates, ensuring the correct insulin dosage at meals and snacks, and correcting blood sugars all during the day. It is so important for these kids to have a sense of community, where everyone tests blood sugars six to ten times a day, where it isn’t embarrassing when insulin pumps start beeping during the day, and of course having some good old-fashioned fun at camp with very little sleep!

I look forward to camp each year and feel lucky to be part of the camp family.

Now that camp is over, I am equally happy to be back at Healthy Steps—where there are far fewer mosquitos and I can sleep in my own bed. Camp reminds me each year how important food choices are for health, and I am looking forward to bringing some of the magic from camp to each nutrition visit.

Larissa Saschin, RD

Sweet Potato Black Bean Quinoa Bowls

Sweet Potato Black Bean Quinoa Bowls

Author: Healthy Steps

Servings: 2-3 people



3 large sweet potatoes

1 cup quinoa

1 can black beans, drained

2 ears of fresh corn, cut off the cob

¼ cup red onions, cut in slivers

1 jalapeño, minced

1 jar marinated bell peppers, chopped

1 avocado, sliced



½ cup plain yogurt

1 lemon, juiced

½ cup cilantro leaves

½ cup basil leaves


3 TBS olive oil



Cook quinoa. Begin by rinsing the quinoa and placing into a saucepan. Add 2 cups water to 1 cup quinoa. Place on a simmer, covered with a lid, for 12-15 min or until the water is evaporated. Fluff with a fork.

Roast sweet potatoes. Peel sweet potatoes and cut into bite size pieces. Toss with olive oil, salt and pepper (can add other seasonings like garlic powder or onion powder, etc.). Roast for 30 minutes at 350 degrees F or until tender when pierced with a fork.

Drin black beans. Prep all other ingredients.

Assemble dressing. In a blender add yogurt, lemon juice, cilantro, basil, salt and pepper. Blend adding just a few tablespoons of olive oil, just enough to blend well.

With each serving, place in a bowl each of the ingredients: roasted sweet potatoes, cooked quinoa, black beans, corn, red onion, jalapeño, marinated peppers and avocado. Drizzle with dressing and serve hot or cold.