Salad With a Side of Fries Nutrition, Wellness & Weight Loss · Jenn Trepeck

Building Connection and Community with Wellness In Mind (feat. Sarah Wragge)

·40 min·2 clips

Sarah’s rule is “three to four hours between meals” and “eat not less, but less often.”

1. Salad With a Side of Fries focuses on building connection and community with wellness in mind, with Jen Trebek interviewing Sarah Wragge. 2. Jen Trebek hosts the show, and Sarah Wragge is the founder of SarahRaggy Wellness, bringing her experience from advertising and holistic nutrition coaching. 3. The episode asks how people can connect, socialize, and feel good without defaulting to dinner, drinks, and hangovers. 4. Sarah says her career shift started with gut issues, acid reflux, inflammation, and multiple colonoscopies and endoscopies by age 18. 5. She describes a turning point after a cleanse, an acupuncturist visit, and a referral to a holistic nutritionist, which led her to leave prescription meds and change her habits. 6. Sarah says she got certified through the Institute for Integrative Nutrition and launched her company in 2016 after working full time and raising children. 7. Sarah connects her business model to advertising by saying connection is the common thread in business and relationships. 8. She describes moving networking from dinners and drinks to SoulCycle classes in 2011, including booking Stacey Griffith’s 7:30 class at the Union Square location. 9. Sarah says those fitness-based relationships left people feeling empowered instead of hungover, and some of those contacts eventually became business clients. 10. Jen and Sarah frame the holidays as a time when people often overcommit, overdrink, and expect a January reset that never feels simple. 11. Sarah argues that the biggest misconception is waiting for a big “ta-da” moment instead of using small daily choices. 12. She lists practical starting points: water in the morning, alkalizing before coffee, protein as the first meal, and 20-minute workouts. 13. Sarah says her family example is often better served by a walk or a picnic than by a packed day at American Dream mall and Nickelodeon. 14. She explains that many foods she grew up with in a big Italian family were acidic or processed, including cereal, sandwiches, granola bars, dairy, caffeine, sugar, and alcohol. 15. Sarah says green leafy vegetables and green juice inspired her alkalize product during COVID, when fresh juice was harder to get and often expensive. 16. She calls blood sugar balance a major theme, saying many people start with coffee, lack protein, get hungry all day, and end up in the “pantry party” and “oh, F it spiral.” 17. Sarah says athletes are a different case, but for most people the goal is fewer spikes, better digestion, and less constant hunger between meals. 18. The interview stays conversational and practical, with Jen asking follow-up questions and Sarah giving detailed examples from family life, fitness, and work. 19. People interested in blood sugar, alcohol moderation, and realistic holiday wellness strategies would likely enjoy this episode. 20. People wanting a purely clinical nutrition discussion without personal stories may skip it.

As heard by us

A practical blood-sugar conversation about appetite, meal timing, and feeling more in control this time of year.

Jen Trebek shapes this mid-December episode into a clear wellness conversation about blood sugar, meal spacing, and feeling more satisfied between meals.

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Why you'd press play

If holiday meals are pushing your blood sugar into a roller coaster, this one helps settle the tempo.

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