Stone Soup

Mediterranean Sardine Spread Recipe

January 31, 2013 Elena Paravantes

I love sardines. Grilled, marinated or roasted these are great little fish. Plus, they put me in touch with my heritage. Sardines were one of most common fish eaten in the traditional Greek-Mediterranean diet. Contrary

Organic cauliflower on wooden background
Stone Soup

Cauliflower’s Comeback

January 29, 2013 Karman Meyer

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

Stone Soup

Stay the Course When Resolve Dissolves

January 28, 2013 Kareen Turner

The holiday decorations are down. Family and friends have returned to their homes. The leftovers are long gone. And truthfully, so is the euphoria of a New Year as January comes to a close and

Stone Soup

Nutty Nutrition and Kitchen Challenges

January 21, 2013 Jessie Erwin

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

Stone Soup

For the Love of Leafy Greens

January 18, 2013 Carole Havrila

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

Stone Soup

Garden of Eden, Garden of Healthy Eating

January 16, 2013 Robin Rood

On the evening of January 25, 2013, Jews around the world will celebrate the holiday of Tu B'Shevat, also known as the "Holiday of Trees." It's a minor holiday, not mentioned specifically in the Bible

Child picking and eating raspberry
Stone Soup

Become a Snacktivist

January 15, 2013 Sally Kuzemchak

Today’s kids get about 500 calories a day from snacks, but the big problem is what they’re snacking on. According to researchers at the University of North Carolina at Chapel Hill, children get most of

Stone Soup

Massaged Kale Salad with Variations

January 11, 2013 Natalia Stasenko

I discovered kale a few years ago and it quickly became one of my favorite vegetables and a frequent guest on our family dinner table. Last time we talked food (one of my kids’ favorite

Stone Soup

Weekday Leg of Lamb

January 10, 2013 Nour Zibdeh, MS, RD, CLT

Lamb can be intimidating meat to cook. For many, it's a celebratory dish served once or twice a year—with a high degree of difficulty. The iconic leg of lamb can be a perfect dinner party

Stone Soup

The Low-FODMAP App for Irritable Bowel Syndrome

January 9, 2013 Kate Scarlata

A diet that has the potential to manage symptoms in three out of four people with irritable bowel syndrome (IBS) is now at your fingertips. Researchers from Australia’s Monash University have been implementing the low-FODMAP

Stone Soup

Advice for Dietetic Interns

January 8, 2013 Holly Larson

Part of becoming a registered dietitian is the completion of a supervised internship. This is similar to a residency for a physician in that you work for a short period of time in several areas;

January-February 2013

Taste Morocco with a Tagine

January 7, 2013 Christy Wilson

One of the most unique earthenware pots hails from Morocco. Rooted in Berber culinary tradition, the tagine (or tajine) is a two-piece portable clay oven that consists of a circular, shallow base dish and a

Stone Soup

How to Serve Toddlers

January 4, 2013 Tram Le

Feeding your toddler really could be a full-time job. You want him or her to get all their nutrients and eat a variety of food groups, while limiting processed foods. Combine that with the toddler's

Stone Soup

Don’t Start Dieting Just Yet

January 3, 2013 Timi Gustafson

The holidays are over. It's time to assess the damage caused by delicious treats, fun cocktail parties and festive dinners that made us feel so good but now give us a sense of regret. It's

Fresh brown eggs in bowl on wood background
Stone Soup

To Buy Free-Range, or Not to Buy Free-Range

January 2, 2013 Karman Meyer

“Free-range.” It’s a relatively new term; it’s slightly misunderstood; and it’s used all the time regarding meat and dairy products. How would you define free-range? Is it something you have considered previously when choosing which