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Stone Soup

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

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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Vegetarian Lentil Shepherd’s Pie

One of the benefits of eating vegetarian or vegan on Thanksgiving is that you can be as creative as you want with your main dish. This hearty casserole dish is filled with flavorful root vegetables and protein-packed lentils.

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Caramelized Pineapple Sundaes

Layers of sweet pineapple are topped with siggi’s yogurt, toasted coconut chips and crunchy macadamia nuts.

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Baked Apples Stuffed with Oatmeal

They're high in fiber, naturally sweetened, easy to prep and only bake for 30 minutes!

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Tailor Your Tea However You Like

The Tea Zinger allows you to make your own infusions combining tea or herbs with fresh citrus and other flavors.

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Help End Food Insecurity Among Our Veterans and Military Families

This Veterans Day, as we pause to honor the sacrifice of our active duty military, veterans, and their families, it is also important to recognize the struggles that come with the uncertainty of military life.

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Liven Up Your Salads with Homemade Dressing

Making salad dressing might seem a bit intimidating at first, but it is truly foolproof and, if it doesn’t taste right, you can always tweak it.

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Blueberry Cornbread Bites

A tasty cornbread with a whole-wheat bonus is topped with siggi’s yogurt and a molasses pine nut brittle.

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Kohlrabi and Potato Soup

Kohlrabi is a funny-looking vegetable, and can be a little intimidating at first glance. But it is also rich in vitamin C and phytochemicals, so it is yet another of those health-promoting veggies.

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Breakfast Quinoa with Ginger and Cinnamon

Quinoa is higher in protein and fiber than other grains, which means it promotes satiety. In addition, it’s a decent source of iron — a nutrient that can be deficient, particularly for women and kids.

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Strawberry-Rhubarb Tart

Walnut crust is topped with a creamy strawberry-rhubarb filling and fresh sliced strawberries.

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Small Dishes with Big Benefits

For me, these ramekins are a gateway to achievable, sophisticated cooking. After trialing four different dishes, I am sold.

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Gym Bag Nutrition: Eating on the Go

Searching for the right foods to benefit your training can be tough. Grocery stores have an endless supply of foods designed for athletes. And reading sports nutrition product food labels can be confusing.

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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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