Edit ModuleShow Tags
Published:

Celebrate National Nutrition Month with Stone Soup Bloggers



Stone Soup bloggers share their tips and recipe for National Nutrition Month!

Happy National Nutrition Month!

Read how some of our Stone Soup bloggers are celebrating this year's theme, "Savor the Flavor of Eating Right," with tips and recipes from their blogs.


Elana Natker, MS, RD

Elana Natker, MS, RD

I'm less interested in "eating right," since that implies there are "wrong" things to eat. Every body is different, and there's room for pretty much anything in the diet, as long as it's well-balanced in nutrients and calories. Part of eating is enjoyment and we can't forget that! I'm pretty particular to my oatmeal recipe. It has all the tastes and textures: sweet, salty, chewy and crunchy. And, it fills me up in the morning!


​Elana Natker, MS, RD, is a nutrition communications consultant in the Washington, D.C. area. Find her online at EnlightenNutrition.com, and on Twitter and Instagram.


Mindy Hermann, MBA, RDN

Mindy Hermann, MBA, RDN

Eat more slowly so that you can savor the flavor. Pause to ask yourself if you are tasting your food. My recipe for a meal in a bowl delivers three food groups, in appropriate portions, with the option to change up the seasonings to create different ethnic flavor combos.


Mindy Hermann, MBA, RDN, is a food and nutrition communications specialist who puts words and food in the mouths of her clients. She also plans conferences for nutrition professionals. Connect with her on her blog and Twitter.


Rachael Hartley, RD, LD, CDE

Rachaely Hartley, RD, LD, CDE

Try different foods from all over the world. No need to travel — just pull open a new cookbook that explores another cuisine! This recipe for vegan rice noodle salad is packed with all the bright fresh flavors I experienced on a trip to Vietnam.


Rachael Hartley, RD, LD, CDE, is a private practice dietitian and owner of Avocado A Day Nutrition, a nutrition counseling business in Columbia, S.C. Read her blog, and connect with her on Twitter, Facebook and Instagram.


Cara Anselmo, MS, RDN

Cara Anselmo, MS, RDN

Jettison the "shoulds" and "shouldn'ts." Equate eating with pleasure and nourishment, not guilt or stress. This National Nutrition Month, I'm only eating excellent quality, expensive chocolate! "Small amounts of the real (and very best) thing" is my take! Take my recipe for Avocado Pesto with Spaghetti. It can be made entirely from plant foods, contains whole-food ingredients, is a snap to prepare and is utterly delicious.


Cara Anselmo, MS, RDN, is a nutritionist and certified yoga instructor in New York City. Read her blog at CaraAnselmo.com, and follow her on Facebook and Twitter.


Kitty Broihier, MS, RD, LD

Kitty Broihier, MS, RD, LD

Cook a healthful meal or dish with someone else — a spouse, roommate, child, parent or friend. It's a chance to bond, an opportunity to teach, a way to nourish one's soul as well as provide for the body. Passing along cultural tradition, nutrition knowledge, cooking skills and savoring the process (as well as the food itself) is a wonderful thing! Looking for a recipe to make? This recipe for Tex-Mex Chicken with Black Beans is a good example of creating a dish that appeals to everyone, whether they live a gluten-free lifestyle or not, and incorporates zesty spices, fresh foods and pantry staples, and results in a nutritious meal that appeals to the senses.


Kitty Broihier, MS, RD, LD, is a registered dietitian, nutrition communications professional and co-author of Everyday Gluten-Free Slow Cooking. Read her blog, and connect with her on Facebook and Twitter.


Lisa Cicciarello Andrews, MEd, RD, LD

Lisa Cicciarello Andrews, MEd, RD, LD

I like to season food with squeezable ginger — I love how convenient it is. I use it in marinades, vegetables, sweet potatoes and stir-fries. I also like jarred garlic, which I affectionately call "jarlic" — it may not be as tasty as fresh, but you can't beat the convenience! This recipe for Asian Broccoli Slaw with Chicken uses both ginger and "jarlic." I make it all the time for family, friends and cooking demos.


Lisa Cicciarello Andrews, MEd, RD, LD, is a Cincinnati-based registered dietitian. Connect with her on her blog, Sound Bites, and on Facebook and Twitter.


Chelsea Gloeckner

Chelsea Gloeckner

Spices help you "Savor the Flavor of Eating Right" because nutritious foods become that much more delicious: no need for added sugar, sodium or fat when spices are involved. My recipe for Carrot Apple Soup is wonderfully reminiscent of pumpkin pie because of the cinnamon, cloves, ginger and allspice, but it has no sugar and very little sodium and fat.


Chelsea Gloeckner is a student in Mount Mary University's Coordinated Program of Dietetics and is also pursuing her master's degree. She owns a nutrition coaching business called VICTAE. Read her blog, and follow her on Facebook, Instagram and Twitter.


Layne Lieberman, MS, RD, CDN

Layne Lieberman, MS, RD, CDN

Food is intimate — it tickles your senses and nourishes your body inside and out — so get to know it well. Where is it from? How was it made? Is it worth letting into your life? It had better be, because you deserve the best! Everyone loves the flavor of a delicious cheesecake, so why not make, eat and share a healthy version: World's Best Healthy Ricotta Cheesecake (Torta di Ricotta). After all, this is how the Italians have always enjoyed cheesecake! I am collaborating with international food and nutrition professionals to offer RDNs a "Savor the Flavor" experience in Puglia, Italy, for an immersion into the modern day Mediterranean diet.


Layne Lieberman, MS, RD, CDN, is an award-winning registered dietitian, educator and entrepreneur. She is author of the book Beyond the Mediterranean Diet: European Secrets of the Super-Healthy. Read her blog and follow her on Facebook, Twitter, LinkedIn, Google+, Pinterest and Instagram.


Brandi Thompson, RD, LDN

Brandi Thompson, RD, LDN

I love cinnamon — I add it to coffee … and pretty much anything that I once added sugar to. Touted as one of the healthiest spices in the world, cinnamon is a great replacement and a great way to savor the flavor of eating right! In fact, one of my favorite cinnamon-containing recipes I've made is my Falafel Waffle.


Brandi Thompson, RD, LDN, is a registered and licensed dietitian and a mom of two young children. She is also the Ambassador of Boca Raton's Food Revolution Day and a consultant for Broward County's TOUCH grant for preschools. Read her blog, ABCD Eat Right, and follow her Dietitian's Husband Unrefined journey on Facebook.


Caroline Sullivan, MS, RD, CSSD, LD

Caroline Sullivan, MS, RD, CSSD, LD

Don't be scared to use a bit of spice! A diet rich in vegetables is key to your health. Spicing them right is just the thing to encourage you to eat them. My favorite thing to do to get my kids to eat new veggies is to make a homemade pizza. Whole-wheat frozen pizza dough is my go-to base. Then, I mix it up each time by sprinkling a new herb-and-spice mix on the pizza dough before I add tomato sauce, cheese and tons of fresh veggies.


Caroline Sullivan, MS, RD, CSSD, LD, is a sports dietitian based in College Station, Texas. Connect with her on Twitter.


Cara Rosenbloom, RD

Cara Rosenbloom, RD

I love adding flavor to dishes by using lots of fresh herbs. Cilantro, parsley, dill, basil and mint take average meals from ordinary to extraordinary — they add depth, brightness and interesting flavor. I tuck dill into egg salad, add fresh parsley to chicken noodle soup and embellish rice with chopped mint. I even add a mix of fresh herbs to my green salads for an extra kick. Using herbs is a way to elevate plain dishes into spectacular creations, with minimal effort. This Fiesta Grain Salad with Cilantro-Lime Dressing uses handfuls of cilantro for a bright, fresh flavor. It's the perfect way to marry the flavors of cumin, lime and black beans. This recipe is a "flavor bomb" and proof positive that healthy ingredients such as beans, quinoa and vegetables aren't boring! You can eat well and enjoy the taste of every mouthful!


Cara Rosenbloom, RD, is the president of Words to Eat By, a Toronto-based nutrition communications company specializing in public relations, writing and nutrition education. Read her blog and connect with her on Facebook and Twitter.


Elizabeth Shaw, MS, RD, CLT

Elizabeth Shaw, MS, RD, CLT

Eating right is about being open to trying new things. If you love the flavor of Italian cuisine, trying switching up your typical pasta and do a 50/50 split with some "zoodles" (noodles made of zucchini). You'll get more nutrition while still enjoying your favorite meal. Here's another of my favorite recipes with a new ingredient: Crunchy Chocolate Chip Granola.


Elizabeth Shaw, MS, RD, CLT, is a San Diego-based dietitian who specializes in nutrition consulting include media, foodservice and corporate wellness. Read her blog, Simple Swaps, and connect with her on FacebookPinterest, Twitter and Instagram.


Cheryl Harris, MPH, RD

Cheryl Harris, MPH, RD

My favorite tip is to eat mindfully: Take the time to welcome the sights, colors, flavors, textures and smells of your food. When we eat with attention, we often take more pleasure in eating. My Chocolate Banana Mousse is a treat for all of my senses. Not only is the taste amazing, the mouthfeel is so light and fluffy!


Cheryl Harris, MPH, RD, is a registered dietitian nutritionist in private practice in Northern Virginia. She is a speaker, freelance writer, gardener and meditation enthusiast. Her website is HarrisWholeHealth.com and her food blog is GFGoodness.com. Follow her on Facebook and Twitter.


Marisa Moore, MBA, RDN, LD

Marisa Moore, MBA, RDN, LD

Roast your vegetables — and fruit! Roasting is my favorite way to cook vegetables. With just a drizzle of your favorite oil, salt and pepper, it makes for quick and easy prep and cleanup. But importantly, roasting creates a sweet, caramelized crust on vegetables that's simply irresistible. Try roasted cauliflower or broccoli, green beans or beets to start. Or, my recipe for Roasted Okra with Chili Oil.


Marisa Moore, MBA, RDN, LD, is a nutrition consultant based in Atlanta and adjunct faculty at Georgia State University. Follow her at MarisaMoore.com, and on Twitter or Instagram.


Colleen Sideck, RDN, LDN

Colleen Sideck, RDN, LDN

Make vegetables and fruit the main focus of meal prep instead of an afterthought. By taking care to cook produce in ways to bring out and complement their natural flavors, I can encourage even picky eaters to enjoy their healthy goodness. This Fresh Beet-Edamame Salad epitomizes the idea. Instead of added salt or sugar, this salad relies on herbs, spices and the natural sweetness of bell peppers, carrots and roasted beets for flavor.


Colleen Sideck, RDN, LDN, is a clinical dietitian near Washington, D.C., and is pursuing a master's degree in public health communications and marketing. Read her blog, Colleen in the Kitchen, and follow her on Twitter and Instagram.


Jessica Fishman Levinson, MS, RDN, CDN

Jessica Fishman Levinson, MS, RDN, CDN

I love cooking with fresh and dried herbs and spices. They add so much flavor without adding calories, fat, and sodium. My Spiced Quinoa with Roasted Apples & Root Vegetables is made with the flavor-rich, warming spices cinnamon, ginger and coriander. Plus, roasting the apples and vegetables brings out their sweetness without adding any sugar.


Jessica Fishman Levinson, MS, RDN, CDN, is a registered dietitian nutritionist and the founder of Nutritioulicious, a nutrition consulting business in the New York area. Follow her on Twitter or Facebook.


Lauren O'Connor, MS, RD

Lauren O'Connor, MS, RD

I lean toward seasonal produce so I can savor the true flavors of a fruit or vegetable. I like to add only minimal seasoning to bring out the ingredients' best flavors. In this Strawberry & Spinach Salad the flavor comes naturally, rather than from highly processed ingredients or saturated with excess fat and salt.


Lauren O'Connor, MS, RD, is owner and nutritional consultant for Nutri-Savvy, a lifestyle program with an intuitive sensory approach to food. Follow her on Facebook and Twitter.


Sangeeta Pradhan, RD, LDN, CDE

Sangeeta Pradhan, RD, LDN, CDE

Instead of using "steam in the bag" veggies, or just boiling or steaming them, sauté them in olive oil with fresh chopped garlic to add a burst of antioxidants, anti-inflammatory agents, MUFAs and — most importantly — flavor! This Asian-Inspired Carrot Spinach Soup artfully taps into the wholesome goodness of fresh ginger, spinach, carrots and beans to create a delectable concoction with a hint of Thai curry paste and lemongrass.


Sangeeta Pradhan, RD, LDN, CDE, is the diabetes program coordinator of Charles River Medical Associates in Massachusetts, chair of the Central Mass Dietetic Association and nutrition columnist for India New England News. Read her blog, Web Dietitian, and follow her on Facebook, Twitter, Instagram and Pinterest.


Zach Breeding, MS, RDN, LDN

Zachari Breeding, MS, RDN, LDN.

Get cooking! Sadly, a lot of people I know and provide nutrition counseling to just do not cook enough. Don't let the kitchen intimidate you. Start checking out recipes online, using simple ingredients and cooking methods and try. Then, try and try again! These Mahi Mahi Tacos with Tropical "Sage Salsa" pack a lot of nutrition into one of my favorite food items: tacos. The best part about this recipe is that you can customize it to include your own ingredients, which is why I love tacos so much.


Zach Breeding, MS, RDN, LDN, is a Philadelphia-based registered dietitian nutritionist, professional chef and clinical dietitian of the Cystic Fibrosis Clinic at Drexel University College of Medicine. He is the author of The Slice Plan: An Integrative Approach to a Healthy Lifestyle and a Better You. Connect with Zach on his website, The-Sage: Nutritious Solutions, and on Facebook and Twitter.


Haley Goodrich, RD, LDN

Haley Goodrich, RD, LDN

Eat with the season! By taking advantage of ingredients at their peak, you get the best flavor, quality and variety. Savor the flavor of spring with this bright green Jalapeno Pea Hummus, which is bursting with the fresh flavors of lemon zest, peas and herbs.


Haley Goodrich, RD, LDN, is a Pittsburgh-based registered dietitian and owner of INSPIRD Nutrition Consulting, LLC. Her passion is helping people learn to enjoy healthy food, build a life free of restriction and create sustainable solutions for their nutritional needs. Read her blog and follow her on Facebook, Twitter and Instagram.


EJ Otto

EJ Otto

Enjoy and try new flavors. Don't be afraid to experiments with spices to explore different tastes!


EJ Otto is a nutrition major at LaSalle University in Philadelphia. Follow him on Twitter and LinkedIn.


Cindy Gay, RD, LD

Cindy Gay, RD, LD

My number one nutrition tip is to have a weekly meal plan, including a plan for leftovers. For instance, leftover ratatouille can be eaten alone, on a pizza or in a calzone, or as a Ratatouille Egg Bake.


Cindy Gay, RD, LD, recently retired from her job in health care. She serves as historian for the West Virginia Academy of Nutrition and Dietetics and blogs at Cindy's Health Meals. Connect with her on Twitter and Pinterest.


Wendy Lopez, MS, RD

Wendy Lopez, MS, RD

Use an array of spices and herbs to bring out the rich flavors of plant-based foods. Play around with turmeric, paprika, cayenne pepper and cumin (some of my favorites!) and see what happens. Adding just one or two spices can completely transform a recipe and add a dose of healthful nutritional properties. Try this recipe for Red Lentil Curry Stew: flavor and spice served on a hot platter.


Wendy Lopez, MS, RD, is an outpatient dietitian based in New York City. She is co-founder of Food Heaven Made Easy. Follow her on Instagram


McKenzie Hall Jones, RDN

McKenzie Hall, RDN

Forget perfection! Some days you're going to eat too much, some days you're going to eat too little and some days you're going to have a piece of cake simply because you want to. Focusing on whole, minimally processed ingredients most of the time and allowing yourself some wiggle room and flexibility is a great way to "Savor the Flavor of Eating Right" for the long term. My husband and I eat this Baked Citrus Salmon together a lot — and a big part of savoring the flavor of eating right is enjoying meals together as a family.


McKenzie Hall, RDN, and Lisa Samuel, MBA, RDN, are registered dietitian nutritionists and co-founders of Nourish RDs. You can find more of their non-diet advice on their blog and connect with them on Facebook, Twitter, Instagram and Pinterest.


Nick Biase, RD

Nick Biase, RD

Good food pairs best with good people. Eating with friends and family provides an opportunity to enjoy the food in front of you more so than eating alone. With great conversation there are moments in between bites to savor the flavor and allow your brain to signal when hunger has ended, rather than letting your stomach decide … after you've already had too much.


Nick Biase, RD, is a San Diego-based registered dietitian and nutrition consultant. Prior to becoming an RD, Nick served for five years in the U.S. Marine Corps as an infantryman and conducted three deployments. Connect with him on Instagram and LinkedIn.


Vicki Shanta Retelny, RDN, LDN

Vicki Shanta Retelny, RDN, LDN

Use herbs and spices to season dishes to add plant-based nutrients and sodium- and calorie-free goodness. Plus, you can take your dishes up a notch by adding heat, aroma and sweetness to your meals and snacks. Try this Eggplant, Garlic and Tomato Farro with Shaved Parmesan.


Vicki Shanta Retelny, RDN, LDN, is the Lifestyle Nutritionist (with a Chicago-based practice focused on lifestyle nutrition and culinary communications) and author of Total Body Diet For Dummies. Read her blog, SimpleCravingsRealFood.com, and connect with her on Facebook, Twitter, Instagram and Pinterest.


Jill Weisenberger, MS, RDN, CDE, FAND

Jill Weisenberger, MS, RDN, CDE, FAND, CHWS

Brighten every day foods with a fresh fruit or vegetable salsa. Try it on fish, chicken, burgers, veggies burgers and crab cakes. Your options are endless: cherry salsa with cilantro or basil; corn salsa with artichoke hearts and feta; avocado, mango or pineapple salsas. Here's a recipe that uses crushed peanuts to finish a dish and accentuate flavor.


Jill Weisenberger, MS, RDN, CDE, FAND, CHWC, is a writer, nutrition consultant and speaker with a private practice in Newport News, Va. She is the author of Diabetes Weight Loss – Week by Week, The Overworked Person's Guide to Better Nutrition and 21 Things You Need to Know about Diabetes and Your Heart. Follow her on Twitter and Facebook.


Kelli Shallal, MPH, RD

Kelli Shallal, MPH, RD

Stop for a second to acknowledge your food, remove distractions and pay attention to each bite. The more you slow down and pay attention to your meal the more delicious each bite will taste! This Spanakopita Turkey Casserole takes all the flavor of a deep-fried spanakopita bite and transforms into a good-for-you-casserole, so you can savor the flavor of every healthy bite.


Kelli Shallal, MPH, RD, is a Phoenix-based registered dietitian, personal trainer, nutrition counselor and communications specialist. Read her blog, and connect with her on FacebookTwitter, Pinterest and Instagram.


Krista Ulatowski, MPH, RDN

Krista Ulatowski, MPH, RDN

Expand your culinary repertoire! Have you tried sous vide, crockpot cooking or stir-frying lately? Have you purchased a seasonal vegetable from your local farmers market? Is there a spice you keep reading about that you've been meaning to experiment with, but haven't done so to date? Now's the time!


Krista Ulatowski, MPH, RDN, is owner of KUcumber Nutrition Communications, creating and implementing marketing, communications and public relations programs for RDNs and food and beverage companies. She is based in Seattle. Connect with her on Twitter or LinkedIn


Tessa Nguyen, RD, LDN

Tessa Nguyen, RD, LDN

I mix in fresh citrus zest, herbs and spices to enhance the flavor of whatever dish I'm cooking, regardless of cuisine. My favorites include orange zest, cilantro, Thai basil and dried chili (ghost, habanero) powders.


Tessa Nguyen, RD, LDN, is a chef and registered dietitian working in the Research Triangle area of North Carolina. When Tessa isn't traveling and discovering new food spots, she works as a private chef and teaches culinary nutrition cooking classes at Duke University. Follow her food adventures at TriFoodies.com, and connect with her on Instagram or Twitter.


Ginger Hultin, MS, RD, CSO

Ginger Hultin, MS, RDN, CSO

My Creamy Vegan Chocolate Mousse is a five-ingredient dessert designed to be a protein-packed, antioxidant-rich, decadent dessert with a complexity of flavors sure to please any chocolate lover.


Ginger Hultin, MS, RD, CSO, is a health writer and owner of Champagne Nutrition specializing in integrative health and whole food-based nutrition. She serves as immediate past-president for the Chicago Academy of Nutrition and Dietetics, chair-elect of the Vegetarian Nutrition Dietetic Practice Group and is a media representative for the Illinois Academy of Nutrition and Dietetics. Read Ginger's blog, Champagne Nutrition, and follow her on Facebook, Twitter, Instagram and Pinterest.


Adrienne Raimo, RD, LD

Adrienne Raimo, RD, LD

Take the time to chew and notice the texture, color and taste of your food — like this savory Turkey Chili & Arugula.


Adrienne Raimo, RD, LD, is a registered dietitian nutritionist and certified holistic health practitioner in private practice in Columbus, Ohio. Read her blog, One Bite Wellness, and follow her on Facebook.


Lara Felton, MBA, RDN

Lara Felton, MBA, RDN

Don't be afraid to try something new! Sometimes new flavors can be surprisingly delicious and a great way to stay out of a food rut. This Celery Root Soup showcases a less popular vegetable — celery root — in delicious way and pulls in new flavors from nutritional yeast and cashew cream to make a healthier creamy soup.


Lara Felton, MBA, RDN, is a registered dietitian who made the jump from clinical to the tech world. She loves home-cooked meals and exploring the great outdoors. She blogs for ShopWell Blog and you can follow her on Twitter.


Marcy Gaston, MS, RD, LD

Marcy Gaston, MS, RD, LD

Keep it simple and let the food shine. Healthy food should not be complicated. Everyone likes chocolate cake, right? Well, instead of hefty amounts of butter, I added olive oil and pureed lentils to make a simple Chocolate Lentil Cake. It turns out that lentils are amazing to bake with!


Marcy Gaston, MS, RD, LD, is currently a clinical dietitian at TriHealth in Cincinnati. While earning her master’s degree in Sustainable Food Systems from Montana State University in 2014, she collaborated on many projects including a community food truck, which sold affordable fresh produce to low-income residents in Bozeman. Read her blog, Cooking Sustainably, and follow her on Twitter.


Melinda Boyd, MPH, MHR, RD

Melinda Boyd, MPH, MHR, RD

Explore how other cultures savor the flavor of eating right to expand your palate, find new ways to eat healthy and get out of your comfort zone. Since variety is an important part of eating right, this helps expose us to new ways to incorporate healthy foods.


Melinda Boyd, MPH, MHR, RD, is a registered dietitian and military spouse living in England. She is co-author of Train Your Brain to Get Thin, and blogs at NutrFoodTrvl.blogspot.com. Follow her on Twitter.


Bethany Grzesiak, MS, RD

Bethany Grzesiak, MS, RD

To bring out a new flavor from a familiar ingredient, have fun with recipes to reveal your favorite produce's versatility. For example, if you like apples whole, try them chopped in a salad or added to a low-fat yogurt.


Bethany Grzesiak, MS, RD, is a clinical dietitian at the Ann Arbor Veterans Affairs Medical Center and recently wrote restaurant reviews for the Examiner. Read her blog, Stuffed, and follow her on Twitter.


Lindsey Joe, RDN, LDN

Lindsey Joe, RDN, LDN

Taking food photos of what I eat (such as this Easiest Guacamole Ever) and drink is more than just an awesome Instagram-able moment — it also allows me to take a few minutes before I eat to appreciate and admire what I'm about to enjoy. I take notice of all the elements: color, symmetry and aromas and how the food might taste and make me feel. When I do this, I really slow down to make the moment last as long as possible.


Lindsey Joe, RDN, LDN, is the registered dietitian nutritionist behind HandmadeHealthy.com. She is a weight management expert, industry consultant and social media coordinator for the Tennessee Academy of Nutrition and Dietetics. Follow her on Facebook, Twitter, Instagram and Pinterest.


Deanna Wolfe, MS, RDN, LD

Deanna Wolfe, MS, RDN, LD

Being your healthiest self does mean having to be healthy 24/7. Health means more than the perfect diet — it is also about social experiences with food, the pleasure of eating unhealthy foods at times and knowing that all of these experiences can lead to a healthy, balanced eating pattern. This recipe for Coconut Flour Pizza is a great example of being able to use a healthy crust recipe to pile on lots of flavors without needing tons of oil or salt.


Deanna Wolfe, MS, RDN, LD, works in corporate wellness and co-founded HealthyBody Nutrition Consulting. Read her blog, and connect with her on Instagram and Twitter.


Whitney Reist, RD, LD

Whitney Reist, RD, LD

Make time to enjoy the cooking process — I love to pay close attention to how ingredients look, feel and smell as I'm preparing them for a dish. Even the sound of whipping egg whites or slicing into a crunchy carrot can bring joy to the cooking process when you take time to notice and appreciate each ingredient and step of the recipe. My recipe for Whole Grain Grapefruit Cake with Olive Oil and Greek Yogurt is a perfect example. Several steps in the recipe enhance the texture, smell and taste of the finished product that bring so much enjoyment to the cooking process. For example, the act of rubbing citrus zest into coarse sugar releases natural oils from the zest and permeates the batter with such an amazing fragrance!


Whitney Reist, RD, LD is a registered dietitian with professional training from Le Cordon Bleu Institute of Culinary Arts. Read her blog, Sweet Cayenne, and connect with her on LinkedIn, Facebook, Instagram, Pinterest, Twitter and YouTube.


Sarah Bond, DTR

Sarah Bond, DTR

I like to experiment with spices to give my food and recipes a lot of flavor without relying on salt or saturated fat. My Roasted Chickpea Gyros are a simple combination of chickpeas and a spice blend, topped with tzatziki and served on warm pita. You get all the delicious flavors of the Mediterranean without the over-the-top fats and sodium.


Sarah Bond, DTR, is the author of LiveEatLearn.com. Follow her on Facebook, Pinterest and Instagram.


Alanna Waldron, RD

Alanna Waldron, RD

Buy in-season produce (and local when possible) to guarantee freshness and the best flavor. This Grilled Peach Salad is simple and easy-to-make and the produce is the star of the recipe.



​Alanna Waldron, RD, is a registered dietitian and food blogger at Eat Real Food, where she shares her passion for healthy recipes and wellness. Follow her on Twitter, Pinterest, Facebook and Instagram.


Jenny Beth Kroplin, RD, LDN, CLC

Jenny Beth Kroplin, RD, LDN, CLC

Practice mindful eating — slow down to enjoy each healthy bite, savoring all the flavors of eating right. This Black-Eyed Pea Chopped Salad Bowl uses whole ingredients full of color, texture, and fresh and natural flavors. The black-eyed peas add a Southern! Eat slowly and enjoy.


Jenny Beth Kroplin, RD, LDN, CLC, is a Nashville-based registered dietitian, certified lactation consultant, nutrition education consultant and family nutrition counselor. She is a past-president of the Nashville Academy of Nutrition and Dietetics. Read her blog, and connect with her on Facebook, LinkedIn, Instagram and Twitter.


Alexandra Caspero, MA, RD, CLT

Alexandra Caspero, MA, RD

Spices are my favorite way to add flavor to foods without relying on extra sodium or saturated fat. This is especially true for vegetables, which the average person does not get enough of. Make them enjoyable by seasoning vegetables with spices the same way you would meat or sauces to encourage you fill up on more of them. This Cauliflower Fried Rice is an easy main dish seasoned in the same way of regular fried rice, swapping in shredded cauliflower and extra vegetables for the rice.


Alexandra Caspero, MA, RD, is a registered dietitian and healthy living blogger at DelishKnowledge.com. Specializing in mindful eating, food sensitivities and weight management, Alex strives to make vegetarian eating simply delicious.


Sammi Haber, MS, RD, CDN

Sammi Haber, MS, RD, CDN

Filling half of your plate with non-starchy vegetables adds volume, fiber, vitamins and minerals for maximum nutrition without excess calories.


Sammi Haber, MS, RD, CDN, is a New York City-based dietitian at Nutrition by Sammi. Connect with her on Instagram.


Allison Schaaf, MS, RD, LD

Allison Schaaf, MS, RD, LD

By buying in-season fruits and vegetables you'll get so much more flavor. Try this Gluten-Free Romesco Sauce to add a punch of flavor to healthy foods such as salmon or pretty much any vegetable.


Allison Schaaf, MS, RD, LD, is the founder of the meal-planning website PrepDish.com and the Austin, Texas-based business Prep Dish: Personal Chefs. Read her blog and follow her on Facebook, Twitter and Pinterest.


Carrie Dennett, MPH, RDN, CD

Carrie Dennett, MPH, RDN, CD

My favorite way to "Savor the Flavor of Eating Right" is to integrate the tastes and aromas of my favorite global cuisines into my everyday meals, using vegetables, whole grains, legumes and fish or lean meats as the base. Mediterranean flavors are my favorite at the moment, but I'm also playing around with Asian flavors, inspired by a delicious miso-ginger dressing. One of my favorite recent recipes is Farro & Arugula Salad with Pistachios. I was doing research on the Mediterranean diet for an article when I created it, because farro, wild greens, herbs and olive oil — all key elements of the wonderfully healthy traditional Mediterranean diet — were very much on my mind. The recipe combines salty, sweet, bitter and sour in a pleasing way, and has a wonderful variation of textures.


Carrie Dennett, MPH, RDN, CD, is a Seattle-based registered dietitian nutritionist specializing in weight management, women's health and disordered eating. She is the nutrition columnist for The Seattle Times and blogs at NutritionbyCarrie.com. Follow her on Twitter and Pinterest


Jessica Cording, MS, RD, CDN

Jessica Cording, MS, RD, CDN

Play around with adding fruits and vegetables to your food for color and flavor. Try this Red Lentil Roasted Beet Hummus.


Jessica Cording, MS, RD, CDN, is a registered dietitian and writer in New York City. She works with a variety of medical populations and is a regular contributor for various print and online media outlets. Read her blog and connect with her on Facebook and Twitter.


Romina Defranchi

Romina Defranchi

Enjoy homemade meals with family! Family meals make family members more confident and happy and promote healthy eating from childhood. Try my recipe for banana bread. It's full of fiber, super-easy and kids can help make it!


Romina Defranchi is a dietitian based in Buenos Aires, Argentina. She specializes in international dietetics and is co-country representative for Argentina in the American Overseas Dietetics Association (AODA). She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. Follow her on Facebook, LinkedIn and Twitter.


Nadine Pazder, MS, RDN, LDN, FAND

Nadine Pazder, MS, RDN, LDN, FAND

Cooking without salt does not doom your meal to being flavorless. Try swapping out your salt shaker for this all-purpose spice blend: 5 teaspoons onion powder, 2½ teaspoons garlic powder, 2½ teaspoons paprika, 2½ teaspoons mustard powder, 1¼ teaspoons thyme, ½ teaspoon ground white pepper and ¼ teaspoon celery seed!


Nadine Pazder, MS, RDN, LDN, FAND, lives in Florida and has been in her current position as outpatient dietitian in Clearwater for the past 20 years. She also facilitates diabetes prevention groups for the YMCA in Pinellas County. Connect with her on her blog, How About Them Apples, or on Twitter.


Michele Redmond, MS, RDN

Michele Redmond, MS, RDN

Piquant spices can wake up your taste buds and add flavorful health benefits to simple, homemade fast foods. Try this turmeric and horseradish hummus. Horseradish, a root vegetable in the mustard family, is considered a piquant spice that has multiple health benefits.


Michele Redmond, MS, RDN, a registered dietitian nutritionist and French-trained chef, teaches and consults on the topics of culinary nutrition, gastronomy, taste literacy and how culture affects food enjoyment. She directs The Taste Workshop and periodically conducts taste workshops in Paris and London. Read her blog, Le Blog, and connect with her on PinterestTwitter and Instagram.


Kimberly Suddeath, RDN

Kimberly Suddeath, RDN

Enjoy the natural flavors of foods by decreasing the amount of added salt and sugar in recipes. My Chocolate-Orange Date Bites are made entirely of cocoa powder, orange zest, dried dates, cashews and coconut. There are no added sugars, it's a nutrient-dense dessert option and each bite requires a moment of pause to savor the flavor!


Kimberly Suddeath, RDN, is an Oxford, Miss.-based clinical dietitian. Read her blog, Unrefined RD, and connect with her on Facebook, Twitter, Pinterest, Instagram and LinkedIn.


 

Edit Module

More Stone Soup

The Sweet Surprise of Bitter Greens Pizza

The Sweet Surprise of Bitter Greens Pizza

These particular bitter greens tasted, well, bitter! But pair them with sweet caramelized onions, a little aromatic garlic and EVOO, creamy Italian cheese, sweet and crunchy pine nuts, and, should you desire, spicy turkey sausage, all on top of a pizza crust...and you kind of forget all about the bitterness.
Cookbook Café (Version 2.0)

Cookbook Café (Version 2.0)

Cookbook Café eliminates the barriers and provides an accessible, DIY flatform to produce your cookbook ebook.
How Cities Can Become Health Leaders

How Cities Can Become Health Leaders

Health experts have long insisted that improving our public health requires improving the environment we live in. This, of course, includes environmental protection measures such as pollution control and management of resources but also attention to housing and living conditions. Part of the latter is a better understanding of how land use, residential development and architectural design impact our health and well-being.
3 'Hummus With a Twist' Recipes

3 'Hummus With a Twist' Recipes

Hummus, that fabulous middle eastern spread made from chickpeas and tahini is a great dip for raw veggies, whole grain crackers and pita as well as a tasty spread on sandwiches and in wraps.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


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.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop