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September 2013

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Stone Soup

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

Ingrained Eating Habits Are Hard to Change, Studies Find

Americans may be better informed about matters of diet and nutrition than ever before, but that does not necessarily change their behavior.

Apple Pecan Refrigerator Oats

Everybody knows breakfast is the most important meal of the day. If you’re a skipper… you are missing out. Don’t have time? This refrigerator oats recipe delivers a wholesome breakfast in just a few minutes.

Pumpkin Spice Dark Hot Chocolate

Dietitians are working with chocolate and we LIKE it. So with chocolate in hand, I plotted to combine it with a healthier, pumpkin-spice-latte like beverage.

Practicing Yoga For Weight Loss

Mindfulness — the ability to observe what is happening internally in a non-reactive fashion — is the key word here. I believe this is the most powerful effect that yoga has in helping people achieve weight loss.


Chickpea Eggplant Burgers

So many veggie burger recipes I come across have long lists of ingredients ... I decided to keep my veggie burger simple since I slather it in ketchup no matter what for flavoring.


How to Really Tell If You're Hungry

Believe it or not, your hunger cues are just as individual as you are! And learning your own personal cues for hunger is the first step to eating intuitively.

Slammin’ Salsa with Black Beans and Corn

It’s a nutrient-packed alternative to the heavy cream- and mayo-based dips that are popular with the sports-watching crowd. Serve with whole grain chips or veggies for an extra-healthy treat.


7 Tips For Battling Office Food Temptations

Here are a few ways you can battle through those office potlucks and peer pressure the next time you’re faced with it.


Eating a Plant-based, Whole Grain Diet

Wouldn’t it be nice to stop the head games and still be satisfied after a meal? Research has shown that eating more fruits, vegetables and whole grains while consuming less animal products encourages these goals.

Preparing and Freezing Beans

As an RD, I constantly find myself encouraging my clients to eat more beans, as long as it doesn't bother their stomach. Beans are a great source of protein, they're packed with fiber and they're incredibly versatile.

Celebrating Whole Grains Month

While it’s true that highly refined carbohydrates may be increasing our risk of diseases, intake of whole grains actually leads to health promotion, such as weight loss, lower risk of heart disease and longevity.

Black Bean Cookies

I love using common ingredients in unconventional ways. Take black beans for example. They are great for adding protein and fiber to meals and snacks, but what about using them in baking?

5 Reasons You Shouldn't Miss the Farmers' Market

Since many of us live in urban areas, we’ve lost touch with these harbingers of food and flavor, but we can reconnect through farmers’ markets. Farmers’ markets are plentiful during the summer months and many extend into September.

Carrot Ginger Soup

This simple Carrot Ginger Soup is delicious. I dressed up the soup with some roasted kale shreds and toasted macadamia nuts.

Super-packed Snacks That Make The Grade

While nutritious meals are of course imperative, purposefully mindful and healthy snacks to keep your child going throughout the day are equally as important.

Reflections on the Agvocacy 2.0 Conference

After chatting with attendees, one observation we shared is that, as social media-engaged registered dietitians, we could be better at reaching out to those outside of our profession, including farmers and the public.


Chocolate Almond Oatmeal Pancakes

As much as I enjoy oatmeal in its traditional form, I seek out new recipes that incorporate oats in creative ways. This recipe truly elevated my love for oats and pancakes alike.


Providing Comprehensive Diabetes Care in Smaller Communities

With death rates two to four times higher among adults with diabetes than among those without, as well as medical expenses double their non-diabetic counterparts, diabetes presents major health and financial concerns.


Try Some Not-so-common Beans

Besides being one of the more inexpensive sources of protein, beans are incredibly versatile. Try them in soups, stews and casseroles, or added to pasta, scrambled eggs and burritos.
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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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