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November 2013

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Stone Soup

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

More Than Temptation, Stress Causes Overeating During the Holidays

A new study has found that the reason why most of us overindulge at this particular time may be the need for extra comfort due to heightened stress.

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Baked Apple Packets & Crockpot Applesauce

Here are two super simple ways to enjoy those apples freshly picked from the orchard!

Get Up to Social Media Speed With These Fun Hashtags

Approach these as you would a real life meeting — as an opportunity to engage and learn from others.

Finding Good Sources of Protein

Are you getting enough — or way too much? Do you think about where protein comes from?

3 Bean Dip Recipes

Start with the same idea of a protein packed dip like hummus, but use other beans and flavors you may already have in your kitchen.

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Anatomy of a Recipe

For those of you who have trouble communicating how your dish gets so spectacular, here are a few guidelines on how to write a recipe.

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Quick Persimmon Jam

Persimmons are rather odd looking ... but open them up and they’re full of a familiar, almost-cinnamon taste and honey-like sweetness.

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How to Stay Sane and Save Money This Thanksgiving

As much as I love the holidays, being in charge of cooking the iconic Thanksgiving turkey and all the trimmings can leave me feeling overwhelmed and frazzled.

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Pumpkin Spiced Energy Bites

Here is a simple, low-fat, low-in-sugar pumpkin spiced refrigerator "cookie" made from organic, whole food ingredients.

The New School Lunch

Districts have increasingly redoubled efforts to satisfy their increasingly savvy customers. These meal programs are “in it to win it."

Caramelized Onion & Pear Jam

Anjou, Bosc, Bartlett or Asian pears are sweet, versatile and a deliciously fun piece of fall produce.

How to Read a Recipe and Know If It's Right For You

With so many recipes out there (and still so little time), it’s important to know how to read a recipe and decide whether it is a good fit for your taste preferences, time and on-hand ingredients.

Support Small-scale Farming By Using Fair Trade Fruit

When you reach for foods that come from far away, such as coffee or bananas, do you ever wonder how they got to the supermarket? Or how the food was grown? Or who picked it and how they were treated?

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.

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Taking a Closer Look at Stevia

Stevia is a genus of about 240 species, and only one of them is naturally sweet: Stevia rebaudiana Bertoni, also known as sweetleaf.

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Apple Arugula Panini

I am always sad to see the end of summer but, as an apple lover, I look forward to the abundance of fresh local apples.
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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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