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Stone Soup January 2013

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Stone Soup

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

Mediterranean Sardine Spread Recipe

I love sardines. Grilled, marinated or roasted these are great little fish. Plus, they put me in touch with my heritage. Sardines were among the most common fish eaten in the traditional Greek-Mediterranean diet.

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Sunflower Muffins to Beat the Winter Doldrums

I'm a summer girl at heart. Let's face it: life doesn't look the same without fresh blueberries to sprinkle in muffins, or oodles of garden-fresh basil to put in, well, everything. To break out of the winter food doldrums, I've been experimenting with zippy ingredients that have a long shelf-life. At the top of my list are nut and seed butters.

Cauliflower's Comeback

Until recently, cauliflower and I were not on good terms. I would always pass it by at the grocery store and ignore it on restaurant menus. I never really considered it as a viable option for a vegetable. It's a good thing I believe in second chances when it comes to trying foods. It only took 10-plus years, but I decided to give the cruciferous veggie another go…this time with an Indian flair.

Stay the Course When Resolve Dissolves

If you were part of the 45 percent (according to a study in the Journal of Clinical Psychology) of the population that made New Year’s resolutions, your commitment may be waning. Let’s talk about strategies to boost your determination to reach those goals!

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Welcome to the World of Vegetarian Proteins

Without protein, life would not exist. Its essential amino acids aid in the building of tissues, cells and DNA. At a most basic level, protein must be a part of a balanced diet. That being said, Americans on the whole consume too much protein, especially from animal sources.

Where's the Beef? South America!

You may have heard about superior quality of Argentinean beef. I'm trying to be impartial, but it really is the best. But why? The most important differentiating feature between beef from South America and the rest of the world is our soil and mild weather. Together, they make great conditions for animals to pasture freely on the prairie—grass-fed beef is still the norm here.

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More Realistic Goals = Longer Lasting Health Results

While it is disheartening to see how much damage the obesity crisis is doing to all generations, programs like The Biggest Loser can help convey the message that it is never too early or too late to make positive changes, provided one is willing to put in the hard work. For that they should be applauded. Still, there are some disconcerting elements at play here.

Don't Let Dietary Restrictions Stop You from Seeing the World

After visiting more than 10 non-English speaking countries, I have picked up a few tricks and tips for getting what I want — and, more importantly, avoiding what I don't want — when travelling with dietary restrictions.

Nutty Nutrition and Kitchen Challenges

I often challenge myself to use an ingredient in a new and unexpected way. The results— pumpkin mac 'n' cheese or chocolate barbeque sauce—are usually delicious. Okay, perhaps cucumber cookies weren't such a good idea. Being willing to make culinary mistakes is the mark of a fearless cook who is open to learning in the kitchen. And these bursts of courage can extend beyond your mixing bowl. The braver you are with food, the easier it will be to tackle life's challenges. Take nuts, for example.

For the Love of Leafy Greens

The next time you see someone eating something delicious—think truffles or mom's apple pie—take note of their face. See how the more they eat the happier they become? That's me when I eat wonderfully prepared leafy greens. Despite often falling short of the USDA's recommended three cups of dark green leafy vegetables weekly, I adore them. The great nutrition they offer is simply a bonus.

Easy Homemade Granola

I love granola. It's convenient, has that crunchy-salty-sweet thing going on, and can be a high-fiber, low-sugar snack. Unfortunately, a lot of store-bought brands are high in added sugar, filled with strange ingredients, and devoid of fiber. So instead of relying on other people to create the perfect granola, take control and make it at home with your favorite mix of ingredients!

Garden of Eden, Garden of Healthy Eating

Tu B'Shevat is the Jewish celebration of the start of the planting season. It is also interesting to note that these "Trees of the Garden" are today found to be some of our healthiest foods!

Become a Snacktivist

Today's kids get about 500 calories a day from snacks, but the big problem is what they're snacking on. According to researchers at the University of North Carolina at Chapel Hill, children get most of their snacks in the form of chips, cookies, crackers and processed foods made with refined white flour, salt, sugar, and artificial flavors and colors.

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Something's Cooking at Your Local Carniceria

If you've ever eaten marinated grilled meat from a carniceria, you know there is a bit of magic that goes into the preparation.

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Massaged Kale Salad with Variations

There are many different ways to prepare kale, from adding it to soups and stews to making kale chips, but the easiest cooking method is giving it a special treatment by preparing a massaged kale salad. Young tender kale and the "dinosaur kale" variety work especially well for this simple-yet-delicious recipe. Making a massaged kale salad can be a fun cooking activity for your children too. Getting their hands dirty in the kitchen is always fun for the little ones.

Weekday Leg of Lamb

Lamb can be intimidating meat to cook. For many, it's a celebratory dish served once or twice a year—with a high degree of difficulty. The iconic leg of lamb can be a perfect dinner party centerpiece, or, if cooking time and technique aren't mastered, a disaster. While I can't disagree, I'll show you how to enjoy it in a much simpler way.

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The Low-FODMAP App for Irritable Bowel Syndrome

A diet that has the potential to manage symptoms in three out of four people with IBS is now at your fingertips. Learn about the app for people digestive woes.

Advice for Dietetic Interns

Part of becoming a registered dietitian is the completion of a supervised internship. This is similar to a residency for a physician in that you work for a short period of time in several areas; you get to put your theory into practice and see what area of the field you may wish to focus your career on. The internship is an exciting time but also a busy time. Here is my best advice for anyone in or about to start their internship.

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What It's Like to Be a Registered Dietitian in Sin City

I've been living in Las Vegas for almost three years now, and what a whirlwind it has been! Adopting the "Vegas lifestyle" has been exciting, exhausting...and expensive. As a dietitian, my main focus is with our health and wellness. Here are seven tips for living in the Vegas Valley with vitality and vibrancy.

How to Serve Toddlers

Feeding your toddler really could be a full-time job. You want him or her to get all their nutrients and eat a variety of food groups, while limiting processed foods. Combine that with the toddler's personality: one day they'll eat ravenously and enjoy everything, the next day it'll just be crackers and milk (oh yes, I speak from experience). It can be exhausting!

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Don't Start Dieting Just Yet

The holidays are over. It's time to assess the damage caused by delicious treats, fun cocktail parties and festive dinners that made us feel so good but now give us a sense of regret. It's time to repent, shed quickly the extra pounds we gained and return to the path of nutritional righteousness. Or is it?

To Buy Free-Range, or Not to Buy Free-Range

"Free-range." It's a relatively new term; it's slightly misunderstood; and it's used all the time regarding meat and dairy products. How would you define free-range? Is it something you have considered previously when choosing which products to buy at the grocery store or farmers market? Should free-range products be a priority for you and your family?
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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.

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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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