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Stone Soup

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

3 Sneaky Substitutions for Kitchen Improvisers

I am not much of a strict recipe follower. I prefer to follow creative inspiration rather than do what the recipe tells me. Here are three of my favorite substitution discoveries in the kitchen!

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Yogurt Waffles with Strawberry-Rhubarb Syrup

Light Belgian waffles topped with a homemade strawberry-rhubarb syrup is the perfect breakfast or brunch for springtime.

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Pistachio Butter — It's Time!

As a longtime fan of pistachios, I decided that it was high time that someone made a recipe for pistachio butter. And why shouldn't that person be me?

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Join Us in the Rise of Food Videos

Dietitians have a unique opportunity to share evidence-based information through food videos. Here's why we need to do it and how to get started!

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Testing 3 Exercise Classes to Get Moving with Osteoarthritis

Despite living with mild chronic pain, I began using osteoarthritis as a cop-out to exercising. Me! Someone who knows better and helps others overcome these kinds of obstacles. Something had to change so I made a commitment to find a challenging, safe exercise that I'd enjoy and stick to for good.

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6 Tips to Crush It at FNCE

For registered dietitian nutritionists, FNCE is one of the best conferences to attend — but it can be one of the most overwhelming conferences to attend, too. Here are my tips and tricks on how to have an amazing experience.

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Broiled Stone Fruit

Sumptuous broiled brown sugar peaches are topped with creamy siggi’s yogurt and a fig sherry reduction.

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4 International Resources for Global-Minded RDNs

Ever since I was young, I have loved to explore new places and experience different cultures. My passion for these activities did not stop when I became an RDN. In fact, since beginning my career in nutrition, I have had countless opportunities to travel, taste new foods, interact with people from different cultures and meet nutrition professionals from all around the world!

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End "Radish Greens Remorse"

Do you feel "radish greens remorse" when you toss out radish tops? Good news: It doesn't have to be this way! The green leafy tops of radishes (and many other vegetables such as turnips or beets) are perfectly edible and are, in fact, delicious. Try them in this recipe for chimichurri.

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Tandoori Shrimp Bowls

Fragrant basmati rice is topped with tandoori shrimp in a spicy tomato-coconut sauce and garnished with a refreshing siggi’s yogurt sauce.

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Chickpea Salad Sandwich with Sweet Apple Slaw

This sandwich is a vegetarian twist on two diner lunch classics: tuna salad and coleslaw. Made with beans, veggies, dairy, oils and fruits, it's packed with fiber, protein, antioxidants, vitamins, minerals and healthy fats. Talk about a well-balanced lunch!

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Advice to Future RDNs

Recently, I spoke at a graduation ceremony for dietetic interns. I based my presentation on a book I made my son for his graduation — listing all the goals I hoped he'd accomplish as an adult. Here are my 15 pieces of advice for "future RDNs."

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Blood Orange Granita

Granita — a Sicilian-style frozen dessert made from water, sugar and flavorings — is kind of like a cross between a snow cone and a sorbet. It's the perfect treat to enjoy (in moderation) on a hot late-summer day.

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Berry Breakfast Bites

Hearty whole-grain bread is topped with thick siggi’s yogurt, fresh fruit and almonds for a balanced breakfast.

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Diagnosed with High Triglycerides? Why Fish and Supplements Need to Be Part of Your Diet

If your doctor has told you your triglycerides are too high, consider taking a fish oil supplement. Why? Consuming omega-3 fatty acids has been shown to lower triglycerides … not to mention promote heart health, reduce mental decline with aging and reduce overall mortality.

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Wild Honeysuckle Simple Syrup

As those of us raised below the Mason-Dixon Line can attest, honeysuckle flowers are actually kind of edible, containing a tiny taste of nectar at the base of the flower. I wanted a way to concentrate that flavor from my youth and use this crazy plant that was sprawling all over my family's forest — so I came up with the idea of making a simple syrup using the nectar.

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Corn Cob Stock Tastes Like Summer

I almost hesitate to use the word "recipe" here. With just two ingredients (three if you feel fancy) you'll have a sweet, summery stock that is a wonderful addition to soups, risotto or other rice or grain dishes, or any recipe that calls for vegetable or chicken stock.

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Honey Vanilla Breakfast Bowl

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!

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What to Eat When It's Too Hot to Cook

When temperatures soar, my dinner plans don't include an oven or stove. Frankly, even the barbecue gives off too much heat. That's why I've been experimenting with meals that require no cooking at all.

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Stuffed Mini Peppers Are a One-Bite Burst of Nutrition

Stuffed bell peppers are often a hearty hit at the dinner table, so why not downsize them for a light, tasty and healthy bite at the party table?

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5 Ways to Overcome Burnout (The Struggle Is Real)

There are days when I absolutely love my job. I feel deeply proud of my career and appreciative of the independence, variety and excitement. Then, there are days when I fantasize about deleting all my social media accounts, moving to the country and raising chickens. Can you relate?

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4 Ways to Enjoy Grilled Fruit

Grilling fruit really brings out its natural sweetness. Try a watermelon salad appetizer or swap ice cream for yummy Grilled Strawberry Banana Pizza!

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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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