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Stone Soup

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

Honey Vanilla Breakfast Bowl

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!

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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.

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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.

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What to Eat When It's Too Hot to Cook

When temperatures soar, my dinner plans don't include an oven or stove. Frankly, even the barbecue gives off too much heat. That's why I've been experimenting with meals that require no cooking at all.

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Stuffed Mini Peppers Are a One-Bite Burst of Nutrition

Stuffed bell peppers are often a hearty hit at the dinner table, so why not downsize them for a light, tasty and healthy bite at the party table?

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5 Ways to Overcome Burnout (The Struggle Is Real)

There are days when I absolutely love my job. I feel deeply proud of my career and appreciative of the independence, variety and excitement. Then, there are days when I fantasize about deleting all my social media accounts, moving to the country and raising chickens. Can you relate?

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4 Ways to Enjoy Grilled Fruit

Grilling fruit really brings out its natural sweetness. Try a watermelon salad appetizer or swap ice cream for yummy Grilled Strawberry Banana Pizza!

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Challenge the Causes of Disordered Eating

About three percent of the U.S. population meets the criteria to be diagnosed with an eating disorder. Many more people have disordered eating patterns. Make a normalized eating pattern a reality by challenging yourself to bring more mindfulness to your meals and snacks.

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1-Pan Gnocchi with Ground Turkey and Zucchini

This one-pan meal is ready to eat in 30 minutes and full of flavor! Add an extra squeeze of lemon to bring even more sunshine to the dish.

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The Tasty Science of Flavorful Grilled Vegetables

"Let's grill tonight" often translates as "Let's eat meat tonight." That's not really surprising since grilled meat products create hundreds of complex aroma and flavor compounds. While grilled vegetables create less of these crave-inducing compounds, they do develop delicious flavor profiles that can make them popular even with "veg-avoiders."

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Eating Bugs and the Future of Nutrition

In Western societies, eating insects is taboo. However, entomophagy, the technical term for chowing down on bugs, is gaining popularity as a fix for malnutrition and environmental concerns.

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Science Can Add Years to Our Lives — But We Must Add Life to Our Years

Being able to extend life, of course, is a great success. But simply adding years of sickness, frailty and decline is not a very appealing prospect. Unfortunately, the progress we are making in terms of keeping people around longer is not always matched by advances in personal health and fitness.

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7-Ingredient Mango-Crab Salad

This recipe below takes advantage of defrosted frozen mangoes to make for a perfectly light and cool summer appetizer served with tortilla chips.

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The Foods You Must Try While Traveling in Brazil

As an Argentine, I love going to Brazil's sunny and warm beaches for summer vacations. Of course I try every new food I come across. If you are planning a getaway to Brazil, you must try some of these!

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10 Tips for Healthy Air Travel

Summer is in full swing, school is out and work isn't quite as busy as usual. It's time to get out of town for a summer vacation — but don't let your healthy habits fall by the wayside.

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5 Steps to Building the Perfect Super Lunch Salad

Making your own salad can be a great way to boost the nutrition and flavor in your day. Use these five tips to make a healthy, filling and flavorful salad for lunch.

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A Taste of Sudanese Halal Cooking

While living in Sudan, a predominantly Muslim country, I had the wonderful opportunity to eat like a local. Today, back home in Los Angeles, these recipes — all halal — remain some of my favorites. But what does halal mean?

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Fresh from the Farmers Market Blueberry-Lavender Jam

At my local farmers market, the blueberries have finally arrived, and I just could not resist purchasing a flat. While I could have made a buckle or cobbler with the scrumptious little berries, I decided to make jam. But not just any jam — Blueberry-Lavender Jam!

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Sodium and High Blood Pressure — 5 Tips to Take Control

Sodium — that is, salt — is the food industry's dirty little secret for taste enhancement and cost savings in the production of food. Here are five ways you can get your sodium consumption and high blood pressure risk under control.

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Slow Cooker Greek Shrimp and Rice

Greek flavors are so fresh and tasty, and using the slow cooker is so easy! If you've never cooked seafood in the slow cooker before, this recipe is a great introduction.

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My Family's Favorite Vegan Chocolate Mousse

This simple, no-cook, vegan dessert recipe can be whipped up in a matter of minutes and will satisfy even the most discerning sweet tooth. It was the go-to snack for my children when they were young, and it remains a family favorite today.

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How to Build a Charcuterie Plate on a Budget

On a summer day spent hanging out at the beach, exploring nature or playing in the park, the last thing I want to do is turn on the oven to roast a chicken. At times like these, my go-to is a charcuterie plate: fancy cheeses, thinly sliced meats and special accompaniments.

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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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