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Stone Soup

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

1 Way to Use Joy in Your Nutrition Counseling

How many times have you worked with a client and the majority of the session is negative talk, using the words "can't" and "won't"? I think this emphasis on the negative misses something. Instead, let's start talking about joy: both of the clients and of ourselves.

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How to Build a Fertility-Friendly Food Foundation

Struggling with infertility can be a draining and exhausting life. But here's what we know: nutrition can help. In fact, good nutrition is sometimes unconsciously neglected by many people struggling with infertility.

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What Do You Do with Wheat Berries?

Even if you don't know it, you've likely eaten wheat berries before: whole-wheat flour is the ground form of wheat berries, while cracked wheat is wheat berries broken into tiny pieces.

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4 Ways to Use Feng Shui in Your Kitchen

We know excessive stress from relationships, work and finances can translate to actual physical pain and illness over time. But can the same be said for stress from "unbalanced energy" in our homes and offices?

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3 Veggie-Boosting Tips for "Meat at Every Meal" Men

While it's true not every man feels the need to consume meat with every meal, in my own practice I find a lot of women who report having a hard time making a switch to a more plant-based diet due to resistance from their husbands.

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No-Baking-Required Cocoa Date Balls

I had been running out of snack ideas to take to work, so I came up with this recipe for a mid-day pick me up. They're easy to make, require only a few minutes of time on the stove, and last for the whole week in the fridge.

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4 Ways to Fight Arthritis with What You Eat

Imagine trying to open a jar of peanut butter and feeling excruciating pain, or not being able to walk around the block because your feet are throbbing. For the 350 million people worldwide who suffer from arthritis, these are two of the many symptoms that they experience every day.

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Turn Sour Grapes into a Delicious Treat

Have you ever bought a bunch of grapes only for them to be too sour to enjoy? Try roasting them! Roasting concentrates the sugar content in grapes and makes the taste more palatable.

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Sustainable Seafood Is Everyone's Business

The number one question to ask about before purchasing seafood is, "Do you sell sustainable seafood?" The more we ask, the more the demand will go up.

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What's a Cilantro-Hater to Do?

There are some foods I don't particularly like, but I still would eat them if I really had to. But cilantro? Never. And it's so annoying. You see, cilantro has a pretty hefty presence on restaurant menus nowadays. So while I really don't want to be the person telling the waiter, "Oh, I can't eat that …" — suddenly, I am that person!

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5 Ways to Make Soul Food Healthier

It tastes great on the tongue, but some traditional preparations send soul food over the salt, fat and sugar edge. But there's good news. The traditional foods of African heritage may help lower your risk for heart disease, high blood pressure, obesity and certain cancers.

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Raspberry Caramelized Onion Flatbread

The perfect summer appetizer, each bite is layered with flavors ranging from sweet frozen raspberries, tangy balsamic and nutty walnuts, to peppery arugula, savory caramelized onions and mellow mozzarella.

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4 Surprising, Healthy Meals You Can Make While Camping

No matter where we go camping, evenings at the campsite are always spent around a fire pit and we do most of our cooking there. We still pack ingredients for hamburgers and s'mores, of course, but we look forward to healthier foods that are more like those we would enjoy eating at home.

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Make a Global Impact with Nutrition Knowledge

Working internationally as a dietitian can be an incredibly exciting and fulfilling career path. Even if it’s not your career goal, there are numerous ways to share your nutrition expertise on short-term volunteer assignments abroad.

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5 Creative Ways to Reduce Food Waste at Home

While much of the food waste in America occurs in large-scale food operations, we all can make an impact. Here are five ways to reduce your food waste at home.

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Explore Spaghetti Squash

If they've never tasted it before, the first thing people usually ask me about spaghetti squash is, "Does it really taste like spaghetti?" To me, the answer is yes: a little like angel hair pasta because it is thin, fragile and stringy.

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Swiss Chard for Dessert? An Old Treat from the South of France

Swiss chard is an abundant crop in southern France, which makes this dessert a clever way to use up excess chard. One thing is for certain, it was not created just to make the dessert more nutrient dense or higher in fiber — that is not the French way of eating.

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Veggie and Quinoa Quesadilla with Lime Slaw

OK, time to be honest: I cook a lot, but I don't have the time or energy to make a new recipe every night. So when I'm pressed for time and lacking motivation, I make this Veggie and Quinoa Quesadilla with Lime Slaw. In fact, I actually just ate it for dinner before writing this post.

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Will the Real Mediterranean Diet Please Stand Up?

By now, you've probably heard of the Mediterranean diet and the many health benefits associated with it. But these benefits are linked to the real Mediterranean diet, not the fare at some Italian restaurants. Here's what a real Mediterranean diet looks like.

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Do More with Less: Korean Sesame Ground Beef

While I sometimes follow a recipe, I hardly ever make one that calls for too many ingredients. In fact, I tend to lean toward recipes that require fewer than 10 ingredients and can be made in less than 30 minutes. That's why this Korean Sesame Ground Beef dish has become a go-to favorite.

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Why I've Become a Sous Vide Convert

Sous vide takes the guesswork out of cooking your meat to doneness without overcooking, and will make you feel like a bona fide chef!

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10 Small Changes That Can Improve Your Health

Right now, I don't have any weight loss goals. Instead, I want to focus on making small changes over time, for the rest of time.

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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!

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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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