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Stone Soup

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

Celebrate World Vegetarian Day with Roasted Poblano Pepper Ratatouille

October 1 marks World Vegetarian Day, a day to celebrate the power of plants in improving public health. Why are plants so good for you? Studies have shown that plant-based diets can help improve health and fight disease. Plus, they taste amazing!
Posted Fri., Sep. 30, 2016
Vicki Shanta Retelny, RDN, LDN

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Is Caffeinated Tea Growing in Your Backyard?

You probably know tea is grown in distant lands. However, did you know that there might actually be tea growing in your own backyard? Yaupon, found in the coastal South, is related to South America's yerba mate.
Posted Wed., Sep. 28, 2016
Katie Abbott, MS, RDN

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Raspberry Meringues

Airy meringues are topped with siggi’s yogurt, fresh raspberries, lime zest and white chocolate.
Posted Tue., Sep. 27, 2016
Carlene Thomas, RDN, LD

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How You Can Fight Hunger and Malnutrition

When I was a freshly minted registered dietitian, I thought I was going to change the world of clinical practice. Today, I dedicate my life to addressing nutrition and alleviating hunger.
Posted Mon., Sep. 26, 2016
Kim Prendergast, RD, MPP

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3 Sneaky Substitutions for Kitchen Improvisers

I am not much of a strict recipe follower. I prefer to follow creative inspiration rather than do what the recipe tells me. Here are three of my favorite substitution discoveries in the kitchen!
Posted Fri., Sep. 23, 2016
Robin Rood, MEd, RD, LD

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Yogurt Waffles with Strawberry-Rhubarb Syrup

Light Belgian waffles topped with a homemade strawberry-rhubarb syrup is the perfect breakfast or brunch for springtime.
Posted Thu., Sep. 22, 2016
Alexandra Caspero, MA, RD

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Pistachio Butter — It's Time!

As a longtime fan of pistachios, I decided that it was high time that someone made a recipe for pistachio butter. And why shouldn't that person be me?
Posted Wed., Sep. 21, 2016
Frances Largeman-Roth, RDN

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Join Us in the Rise of Food Videos

Dietitians have a unique opportunity to share evidence-based information through food videos. Here's why we need to do it and how to get started!
Posted Mon., Sep. 19, 2016
Sarah Pflugradt, MS, RDN, and Betsy Ramirez, MEd, RDN

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Testing 3 Exercise Classes to Get Moving with Osteoarthritis

Despite living with mild chronic pain, I began using osteoarthritis as a cop-out to exercising. Me! Someone who knows better and helps others overcome these kinds of obstacles. Something had to change so I made a commitment to find a challenging, safe exercise that I'd enjoy and stick to for good.
Posted Fri., Sep. 16, 2016
Christy Wilson, RD

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6 Tips to Crush It at FNCE

For registered dietitian nutritionists, FNCE is one of the best conferences to attend — but it can be one of the most overwhelming conferences to attend, too. Here are my tips and tricks on how to have an amazing experience.
Posted Wed., Sep. 14, 2016
Adrien Paczosa, RD, LD, CEDRD

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Broiled Stone Fruit

Sumptuous broiled brown sugar peaches are topped with creamy siggi’s yogurt and a fig sherry reduction.
Posted Tue., Sep. 13, 2016
Carlene Thomas, RDN, LD

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4 International Resources for Global-Minded RDNs

Ever since I was young, I have loved to explore new places and experience different cultures. My passion for these activities did not stop when I became an RDN. In fact, since beginning my career in nutrition, I have had countless opportunities to travel, taste new foods, interact with people from different cultures and meet nutrition professionals from all around the world!
Posted Mon., Sep. 12, 2016
Kristen Heitman, MS, RDN, LD

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End "Radish Greens Remorse"

Do you feel "radish greens remorse" when you toss out radish tops? Good news: It doesn't have to be this way! The green leafy tops of radishes (and many other vegetables such as turnips or beets) are perfectly edible and are, in fact, delicious. Try them in this recipe for chimichurri.
Posted Fri., Sep. 09, 2016
Kristen Rasmussen de Vasquez, MS, RD

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Tandoori Shrimp Bowls

Fragrant basmati rice is topped with tandoori shrimp in a spicy tomato-coconut sauce and garnished with a refreshing siggi’s yogurt sauce.
Posted Thu., Sep. 08, 2016
Alexandra Caspero, MA, RD

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Chickpea Salad Sandwich with Sweet Apple Slaw

This sandwich is a vegetarian twist on two diner lunch classics: tuna salad and coleslaw. Made with beans, veggies, dairy, oils and fruits, it's packed with fiber, protein, antioxidants, vitamins, minerals and healthy fats. Talk about a well-balanced lunch!
Posted Wed., Sep. 07, 2016
Natalie Rizzo, MS, RD

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Advice to Future RDNs

Recently, I spoke at a graduation ceremony for dietetic interns. I based my presentation on a book I made my son for his graduation — listing all the goals I hoped he'd accomplish as an adult. Here are my 15 pieces of advice for "future RDNs."
Posted Tue., Sep. 06, 2016
Cindy Gay, RD, LD

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Blood Orange Granita

Granita — a Sicilian-style frozen dessert made from water, sugar and flavorings — is kind of like a cross between a snow cone and a sorbet. It's the perfect treat to enjoy (in moderation) on a hot late-summer day.
Posted Fri., Sep. 02, 2016
Zachari Breeding, MS, RDN, LDN

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Berry Breakfast Bites

Hearty whole-grain bread is topped with thick siggi’s yogurt, fresh fruit and almonds for a balanced breakfast.
Posted Wed., Aug. 31, 2016
Carlene Thomas, RDN, LD

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Diagnosed with High Triglycerides? Why Fish and Supplements Need to Be Part of Your Diet

If your doctor has told you your triglycerides are too high, consider taking a fish oil supplement. Why? Consuming omega-3 fatty acids has been shown to lower triglycerides … not to mention promote heart health, reduce mental decline with aging and reduce overall mortality.
Posted Wed., Aug. 31, 2016
Madeline Basler, MS, RDN, CDN

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Wild Honeysuckle Simple Syrup

As those of us raised below the Mason-Dixon Line can attest, honeysuckle flowers are actually kind of edible, containing a tiny taste of nectar at the base of the flower. I wanted a way to concentrate that flavor from my youth and use this crazy plant that was sprawling all over my family's forest — so I came up with the idea of making a simple syrup using the nectar.
Posted Mon., Aug. 29, 2016
Carlene Thomas, RDN, LD

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Corn Cob Stock Tastes Like Summer

I almost hesitate to use the word "recipe" here. With just two ingredients (three if you feel fancy) you'll have a sweet, summery stock that is a wonderful addition to soups, risotto or other rice or grain dishes, or any recipe that calls for vegetable or chicken stock.
Posted Fri., Aug. 26, 2016
Heather Goesch, MPH, RDN, LDN

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Honey Vanilla Breakfast Bowl

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!
Posted Wed., Aug. 24, 2016
Alexandra Caspero, MA, RD

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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.

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