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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

Make a "Salad-Pizza" for a Healthier Twist

Instead of ordering an unhealthy version of pizza, try making your own like this Quinoa-Crusted, Pear-Arugula and Pomegranate Salad-Pizza, which is super-healthy, portion-controlled and offers a fantastic opportunity to fit in veggies.

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Valentine's Day Dark Chocolate Chia Pudding

Celebrate your heart and your love by ending your Valentine's Day dinner with Double Dark Chocolate Chia Pudding with Coconut Cream.

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3 Reasons I Don't Count Calories Anymore

I'm guilty: I used to diligently track my nutrition intake each day. I would be ecstatic when my day's calorie total hit my exact projected calorie goal. Today, however, I have been "calorie count free" for more than two years ... and will never go back. Here are three reasons why.

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Pack a Finger-Food Lunch in Under 5 Minutes

Skipping lunch can wreak havoc on your metabolism and overall health. Aside from fatigue and brain fog, you are more likely to overeat at the next meal or be more inclined to skip your post-work workout. Luckily, you can avoid all that with a finger-food lunch (also known as an "adult Lunchable")!

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What the U.S. Could Learn from England's Vegetarian Food Labels

We're all familiar with U.S. food labels, and they've come a long way in how they inform consumers. But, as a vegetarian and registered dietitian now living in rural England, I've seen how much more labels can do to educate.

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Hearty, Healthy and Vegan White Bean Stew

Looking for something hearty and healthy? Try this super-simple, vegan dish with beans and kale.

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Last Call for Pumpkin Coffee Cake Muffins

Despite the first hints of spring in some parts of the country, I'm still in love with the flavor of pumpkin: slightly sweet, smooth and creamy, but with an unbeatable depth. This modified coffee cake recipe — made using white whole-wheat flour and less oil and sugar — makes a delicious treat for breakfast, brunch or dessert.

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Braised Pork Shoulder with Kale

"There's nothing to eat in the house!" my husband said. I went to the fridge and found little more than carrots, kale, pork and tomatoes. Well, I thought, why not just throw everything together in the pot and see what happens?

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9 Nutrient-Dense Health Tips for Busy Families

Are you stuck and need some ideas on how to get more nutrients into your family's daily meals? Try one of these nine ways to add nutrients to your diet.

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6 Tips — and a Recipe — to Beat the Super Bowl Spread

Whether you're most excited for the cutting edge commercials, the halftime show or the football game, everyone can agree Super Bowl 50 is all about the snack table. Follow these six easy tips to maintain control of this year’s Super Bowl spread.

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Look Past Kohlrabi's Rough Exterior to Find a New Favorite Vegetable

Sweet and peppery kohlrabi is a favorite in Central European and Kashmiri cuisine. Learn more about the origins, nutritional qualities and culinary uses of this distinctively versatile vegetable.

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Academy Elections – Your Vote Counts

While the rest of the country may be captivated by that other election, members of the Academy of Nutrition and Dietetics are gearing up for our own annual election. If you haven't voted before, here are three reasons to do it this year.

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Celebrate Têt with a Classic Vietnamese Dessert

February 8 marks the Lunar New Year. In the Vietnamese community, that means it's Têt, "the first morning of the first day." From spending time with family and friends to wishing for a lucky year to follow, Têt is a time filled with food. The Vietnamese dessert Che Dau Trang is always present at Têt celebrations.

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Lower-Sodium Miso Soup

Seaweed is rich in vitamins and minerals, but is not used often in American cuisine. If you'd like to incorporate this healthy ingredient into your diet, try my recipe for miso soup.

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7 Foods (Other than Dried Beans and Beef Stew) You Can Cook in Your Slow Cooker

While slow cookers are usually saved for casseroles, stews and chowders, they can be used for so much more. Try these seven new foods you can make in your slow cooker.

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Taste Paradise with Hawaiian Ahi Poke Bowl

Ready for a taste of the Pacific? Hawaiian cuisine is projected to be one of 2016's biggest food trends. Lucky me, I was able to research the trend first-hand recently when I visited Hawaii for a family wedding. This recipe for Ahi Poke Bowl was my favorite thing I ate!

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Go Nuts! But Consider Portion Size, Too

Once the subject of fighting about fat, nuts have emerged as a healthy option for snacking. But I still make an effort to emphasize that nuts should be a replacement food, not just added to a diet.

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Escape Winter by Planning Your Summer Garden

You might think the first harbinger of spring is daffodils and crocuses pushing through the soil, but for gardeners like me, it's the day that seed catalogs start arriving in the mail.

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What Should I Do if My Child Won't Eat Meat?

It’s quite common for toddlers, up to preschool age children to experience a phase in which they turn their heads in disgust at the sight of meat. However, if the desire to abstain from animal protein comes from an older child, it might become a choice that sticks. Here is what a parent of a vegetarian need to know.

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One Simple Trick for Easier Butternut Squash Soup

How many recipes have you read that include the seemingly simple ingredient: 1 butternut squash, peeled and cubed? It sounds so easy ... but it never is. If you are as clumsy with butternut squash as I am, this recipe is for you.

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Dietary Guidelines-friendly, Reduced-sugar Hot Cocoa Soufflé

My original recipe for Hot Cocoa Soufflé called for a whopping 13 tablespoons of added sugar! My goal was to cut it to 4 tablespoons — or 12 teaspoons — of added sugar, divided among 6 serving sizes.

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The Easiest Way Ever to Experience Trendy Shishito Peppers

Though more sweet than spicy, shishito peppers are hot! These small, thin ancient Japanese native peppers are currently trendy in the culinary world. Roasted Shishitos are my go-to appetizer when entertaining because they are crazy easy to prepare and make a great finger food. But please, a warning: You will become addicted to this recipe!

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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

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