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Stone Soup

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

Mini Strawberry Cheesecake Bites

For an easy dessert, try this nutty graham crust with a strawberry yogurt cheesecake filling featuring siggi’s.

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Positive Food Resolutions for a Happier, Healthier New Year

This is a great time to make positive changes as many people feel a burst of motivation when they anticipate the fresh start of a brand new year.

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7 Better-For-You New Year’s Cocktails

With 2017 right around the corner, it’s time to start thinking about what drinks you’re going to serve or request this New Year’s Eve.

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Healthy Zucchini Latkes for Hanukkah

While there’s always room to indulge in holiday food in moderation, this healthier spin on latkes offers the same delicious flavor with the addition of various nutritional benefits.

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A Safe, Sturdy Pizza Cutter

Because of the name, it may seem like this pizza cutter is only good for one thing. However, I have used this on quesadillas, flatbreads, bread dough, brownies, pies and scones.

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Rhubarb Yogurt Cake

A delicious whole-wheat yogurt cake gets even better when topped with gingery rhubarb strips.

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Chicken, Eggplant and Mushroom Meatballs

You can serve these juicy and tender meatballs over whole-wheat pasta, with sautéed vegetables, and topped with tomato sauce, or skewered with a toothpick as an appetizer.

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Slow-Cooker Cranberry Roasted Turkey Breast

Making this slow-cooker turkey breast is not only easy — it uses no oven space and ensures that there will be plenty of moist, flavorful meat to go around, including for sandwiches the next day.

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Mixed Berry Doughnuts with Yogurt Frosting

For a classic treat with a healthful twist, these baked berry doughnuts are topped with a sweet frosting that features siggi’s yogurt

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Get a Seafood Fix on National Bouillabaisse Day

The fragrant broth, which includes onions, leeks, fennel, garlic, saffron and cayenne, is the true hallmark of the dish, and a crusty baguette makes the perfect accompaniment for soaking it up.

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The Culinary Challenge of Marbled Rye

My recipe incorporates olive oil and molasses and sweet, licorice-like caraway seeds add a gentle crunch and drive home the classic flavor.

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5 Tried-and-True Practices to Prevent Holiday Weight Gain

The reality is that one day of indulgence won’t cause weight gain, but a month or more of altered lifestyle choices will.

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A Risotto Pan That Does So Much More

This is a great addition to your kitchenware if risotto is a food close to your heart, though the pan isn’t limited to this creamy-textured dish.

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Açai Hot Cereal Bowl

Start your morning with multigrain hot cereal featuring fruit, seeds and a smooth dollop of siggi's yogurt.

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Take a Cue from Millennials, the Generation of Gourmet Snackers

For this generation, eating is no longer a means of getting sustenance. It’s an experience, and millennials crave something innovative and unique.

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Adopt a Mindful Approach to the Holidays

I often recommend a "no-diet" approach during the holiday season. This doesn't mean saying no to everything — rather it means saying yes to a healthy relationship with food.

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Strawberry and Cream Mug Cake

A protein-packed mug cake that can be made in the microwave, this dish featuring siggi’s yogurt is perfect single-serving dessert.

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Technology for the Well-Managed Kitchen

Although I’ve used apps to keep up with my kitchen inventory before, this was my first time using a physical device.

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Should You Be Concerned About Carrageenan in Your Food?

This FDA-approved food additive is an ingredient found in both non-organic and organic foods that helps emulsify, stabilize and thicken packaged foods.

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No-Bake Cranberry Almond Energy Bars

These bars are so versatile and easy, and they give you no excuse for skipping breakfast. 

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Orange Ginger Crab Salad

Crab drizzled with a dressing made with siggi’s yogurt over a bed of arugula topped with fennel, green apple and pine nuts.

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Get Your Freekeh on

It’s a hearty grain with a similar toothiness to farro, a close cousin to barley, and when it cooks it smells like bacon (yes, really!).

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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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