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Stone Soup

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

Italian-Style Barramundi

Have dinner ready in a flash when you make this Italian-style barramundi.

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4 Guidelines You Need to Know about Kitchen Composting

Yard trimmings and food scraps make up a little over a quarter of total U.S. waste. So what's someone who lives in a densely populated urban environment to do? Try kitchen composting!

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My Gluten-Free, Vegetarian Passover Menu

My husband and I are mostly vegetarian, my sister-in-law is gluten-free and allergic to coconut, my dad is a traditional meat-eating guy, and the four children are as picky as you'd expect. Here's how I sort through the chaos and create a modified Passover dinner to meet everybody's needs.

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Vegan French Cassoulet Feels Like a Splurge

A chef's tasting menu that included a duck cassoulet inspired this recipe for Vegan French Cassoulet. It's great meal to make for a dinner party — your new found French cooking skills will impress your guests!

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3 Ways to Share Your Nutrition Expertise around the World

Going abroad as an RDN can be an incredible way to get immersed in a foreign culture, contribute to the local population’s health and develop personal and professional skills, such as resilience, dedication, problem-solving, cultural sensitivity and languages.

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4 Salt Swaps for Flavorful, Reduced Sodium Meals

I love salty foods just as much as anyone else, but sometimes it's good to get back to focusing on ways to build flavor without adding salt.

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Welcome Spring with Spicy Fermented Asparagus Pickles

When I see asparagus at the local markets and farm stands, impulse takes over and I end up with far more than could be eaten in a normal amount of time. If you experience similar asparagus-induced purchasing issues, you need this recipe.

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Let's Focus on Beating Diabetes at Home — and Around the World

Let's talk diabetes and prediabetes around the world — the main goals of World Health Day 2016. According to the World Health Organization, the number of diabetes cases is rapidly increasing in many countries.

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A Healthier Pizza with Sweet Potato Dough

I find that pizza night is often on the weekly menu. I might even say it's a little too often. However, the family disagrees — it’s their favorite meal. So rather than give it up complete, here are six tips for a healthier pizza ... including a recipe for Sweet Potato Pizza Dough.

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All Choked Up about Mediterranean Stuffed Artichokes

Artichokes — those big green gnarly hand grenades of the vegetable world — bring back memories of spring. In this recipe, we stuffed them with bulgur and seasoned them with parsley and mint.

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Food Safety when Traveling Internationally

Unclean food and water can cause travelers diarrhea and other diseases, plus a very unpleasant trip. But don’t panic, just be prepared. The good news is that there are easy steps you can take to help prevent food poisoning abroad.

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Why Processed Food Isn't All Bad

I'm not one of those dietitians who hates all processed foods. You won't find me proclaiming the evils of food processing at the farmers market. Nevertheless, I am interested enough in the trend of avoiding processed foods that I eagerly read Megan Kimble's Unprocessed: My City-Dwelling Year of Reclaiming Real Food.

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Why Taking Culinary Classes Will Benefit You and Your Clients

While I've been cooking long enough to be comfortable experimenting — or even winging it — in the kitchen, I was often hesitant to explain culinary skills to patients. That's why last year I decided to take some actual cooking classes.

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Do Gym-Goers Need Protein Shakes?

I hear the questions often. "How much protein do I need to eat?" "Should I drink a protein shake on the days I work out?" It's very difficult to generalize about diet for everyone, but let's investigate.

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Stock Your Freezer with 6-Ingredient Frozen Burritos

Don't buy frozen burritos again! Make them yourself with just a few delicious, nutritious and incredibly inexpensive ingredients.

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Mushrooms Star in This Polenta Dish

This hearty, comforting, umami-rich dish is perfect for these iffy spring evenings when you want something warm and filling, but still nutrient-rich.

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The Easiest Vegetarian Chili You've Ever Made

Chili doesn't get any easier than this. In a few easy steps, this Black Bean and Quinoa Chili is packed with flavor and will keep you satisfied for hours.

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4 Activities to Get You Springing into Action

Even if you aren't planning to start an intense exercise program, spring is still a great time to be more active. Here are four activities to increase your movement as the temperatures rise.

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What Egg Labels Mean

Confused about all the labels you see on egg cartons these days? With eggs receiving a great deal of positive media attention lately, I thought now would be a great time to clear up the confusion.

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My 5 Favorite Ways to Enjoy Sesame

I'm crazy about sesame, the mighty little seeds that pack a powerful flavor punch. Toasting the seeds brings out their nuttiness and adds oomph when sprinkled on rice bowls, sushi and avocado toast. But my love doesn't stop there...

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4 Reasons You Should Be Eating Frozen Food (Plus a Recipe)

We all want to eat healthy food, but there are so many things that get in the way. Enter frozen foods — the answer to your good intentions and packed schedule. Here are four reasons you should be eating frozen foods.

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Kitchen Hack: Perfect Hard Cooked Eggs

How do you make hard-cooked eggs? It's as easy as 1, 2, 3.

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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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