Edit ModuleShow Tags
Edit ModuleShow Tags


Stone Soup

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

How to Make Cauliflower Rice

Let's be honest, not a ton of people love munching on raw cauliflower. I know there are a few foodies and dietitians out there, reading this right now, ready to stand up and proclaim their devotion. But typically, when you mention cauliflower people turn up their noses. That's what's so great about cauliflower rice.

Toddler Eating and Snacks On-the-Go

It is so much fun raising a toddler! My daughter, C., is having conversations with me now, . looking She'll look down at a sweater I just put on her and saying somethings like, “Cute!” Her vocabulary increases each day and it’s our joy watching her grow. Even And making preparing her meals and snacks has made turned me become into quite the expert on feeding little ones. I’ve increased my stockpile of cookie cutters, food molds, and more, to keep C. interested in healthy, nutritious foods.

Comments

Chocolate: A Tasty, Well-Traveled, Spiritual Food

What would chocolate be without Jews? In summer 2011, I attended a lecture on the history of chocolate. I learned that Jewish growers, manufacturers, traders and chefs have played an integral role in bringing this delicious treat to the world.

Comments

All about Chocolate

Chocolate. Just the word conjures up the taste of rich hot cocoa and the snap of a pure chocolate bar. For some, it is tied to the memory of a favorite birthday cake or the fluttering nerves of a first Valentine's Day date. For others, it's an everyday treat to be slowly savored with a mug of tea.

Comments

Tofu Stir-Fry Even a Carnivore Can Love

I have to admit: This is the first time I cooked tofu at home! Ooh, and it was delish! Even my meat-loving hubby enjoyed it. I read some articles, skimmed many recipes, and then decided to make my own.

Comments

A Tale of Two Nut Butters

Here's a little dietitian confession I'm going to share with y'all. Sometimes, when I'm in a rush, and I don't have time for a proper meal, I dip down in to whatever jar of nut butter I have on hand—usually peanut or almond—swirl a scoop on my spoon, and slowly lick off the creamy, dreamy deliciousness that I know will keep me going until I can sit down to enjoy a proper meal.

Slurp Your Veggies with Roasted Cauliflower Soup

In my unending quest to get people to eat more veggies, I'm always trying to think of more ways to get those veggies to taste delicious. I have two favorite methods for making it easier to eat—and actually want to eat—more vegetables: 1) Making a soup full of vegetables; and 2) Roasting vegetables. But when you combine those two methods, you get a result that is nothing short of delectable!

Plant Protein Made Easy

I love hunting for a bargain. Outlet stores, by taking out the middleman or removing a step in the manufacturing process, bring down their costs and can pass the savings on to customers. But what if we could eliminate another food production middleman—in the way we get our daily intake of iron, calcium and protein? And what if this had other benefits: removing dietary cholesterol and adding cancer-fighting phytochemicals and fiber?

Nuts about Walnut Butter

Growing up, peanut butter was a staple in our household for quick PB&J sandwiches or ants-on-a-log snacks. Today, consumers have more nut butter choices as we've learn ed that not all fats are bad, and the unsaturated fats in nuts are actually healthy.

A Salty Snack that Won't Set You Back

Dietitians often focus on eating the rainbow of fruits and vegetables for good variety of nutrients—and this is a great way to have beautiful and nutritious meals. This may lead you to think that cauliflower—which is white and, therefore, not a rainbow food—doesn’t have much to offer in terms of nutrition. If that's your thinking, you’re mistaken!

The Art and Science of Packing a Lunchbox

Forget the commercial fantasy for a second—we all live in the real world where mornings are hectic, kids are choosy and lunch periods are short. This makes knowing how to pack a nutritious and attractive lunchbox—even on those less perfect days—an important part of a parent's box of tricks.

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.

Comments

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!

Comments

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.

Comments

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!
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow Tags


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.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop