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June 2016

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Stone Soup

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

Overcoming "Last Supper Syndrome"

Have you ever decided to start a diet "next Monday" … and then spent the weekend gearing up for this upcoming diet by gorging on all of your favorite "guilty pleasures" as if every meal is your last? You are not alone.

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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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Watermelon, Feta and Mint Salad: A Sophisticated Slice of Summer

Combine chunks of sweet, crunchy watermelon with dense, salty feta and fresh mint to create an explosion of summer flavors.

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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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Seafood Cooking Guide 101

Below are tips on how to properly purchase and prepare the vast array of seafood options at home, and transform you into a seafood connoisseur just in time for summer.

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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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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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