November-December 2015

Creamy Mushroom Soup

October 30, 2015 Ginger Hultin

Creamy Mushroom Soup This dairy-free twist on a classic is just as creamy as the traditional version. The secret ingredient is cooked whole oats, blended until smooth. See more “A Bowl for Every Belly” recipes!

November-December 2015

Moroccan Farro and Lentil Soup

October 30, 2015 Brieanna Casperson

Moroccan Farro and Lentil Soup This cozy and aromatic vegan soup is packed with nutrient-rich vegetables, legumes and grains. See more “A Bowl for Every Belly” recipes! Developed by Brieanna Casperson, RDN Ingredients ¼ cup

November-December 2015

Swedish Split Pea Soup

October 30, 2015 Alexandra Caspero

Swedish Split Pea Soup This inexpensive, filling and rustic soup is flavored with thyme, marjoram and a swirl of Dijon mustard. See more “A Bowl for Every Belly” recipes! Developed by Alexandra Caspero, MA, RD

November-December 2015

Sweet Potato Soup with Cashew-Coconut Cream

October 30, 2015 Cara Rosenbloom

Sweet Potato Soup with Cashew-Coconut Cream This creamy soup balances sweet and savory notes of coconut and curry. The cashew-coconut cream adds a visual touch when it’s swirled into the bright orange soup. See more

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November-December 2015

A Bowl for Every Belly

October 30, 2015 Food & Nutrition Magazine

The treetops are turning gold and red, the sun is setting earlier and there’s a crispness in the air. It can only mean one thing: Time to make soup! We’re celebrating one of the world’s

November-December 2015

DIY Kitchen: Vegetable Stock

October 30, 2015 Sara Haas

DIY Vegetable Stock Making vegetable stock is easy! Simply combine non-starchy vegetables with herbs and water in a large pot and cook for about an hour. Strain and use as a base for vegetarian soups

November-December 2015

DIY Kitchen: Chicken Stock

October 30, 2015 Sara Haas

DIY Vegetable Stock Making stock is an easy way to get the most out of foods in the kitchen. Save (or even freeze) leftover roasted chicken bones for a future pot of stock. Learn more

November-December 2015

DIY Kitchen: Making Homemade Stock

October 30, 2015 Sara Haas

At restaurants around the world, no leftover “scrap” of food is ever carelessly tossed in the trash. Chefs know chicken bones, mushroom stems and fennel fronds can be used to make delicious stock. The process

November-December 2015

A Global Mission for Nutrition Education

October 30, 2015 Taylor Wolfram

From emergency relief posts to missions organized by faith-based organizations, the dietetics community is no stranger to international volunteerism — and the expertise and skill sets of registered dietitian nutritionists often make them unique assets

The Feed

Meet the NIRD Named HL7 Volunteer of the Year

October 29, 2015 Margaret Dittloff

Getting nutrition embedded into health care standards is no easy task. It takes vision, leadership and dedication, plus the ability to help others reach a consensus. At the Health Level Seven International Working Group Meeting earlier

Stone Soup

Autumn Amaranth Porridge

October 29, 2015 Cindy Gay

On cool autumn mornings, I need a fruit and grain porridge to start my day. I buy amaranth, a whole grain, at my local co-op and add Asian pear and fresh cranberries for a fall

Stone Soup

Southwest Pasta Salad

October 29, 2015 Sara Haas

There’s a reason why pasta salad can be found in almost every grocery store. Popular with everyone from kids to adults, a good pasta salad is a true crowd pleaser. The beauty of it is

Stone Soup

Sweet Potato Pumpkin Gnocchi

October 27, 2015 Sarah Bond

Traditionally made from a careful combination of potatoes and flour, gnocchi are melt-in-your-mouth pillows of carbs. But, in the spirit of fall — and adding pumpkin to everything — I wanted to try giving gnocchi a

The Feed

Should You Be Using LOINC?

October 23, 2015 John Snyder

The more I work with terminologies, the more I find that the question is not, "Should we use Logical Observation Identifiers Names and Codes, or LOINC?" but, "How can we use them effectively?" If your electronic health record is like mine,

Stone Soup

Pan-Seared Salmon with Horseradish Crema

October 23, 2015 Sara Haas

“Salmon is quickly pan-seared and cooked to flaky perfection then garnished with a no-fuss sauce made with horseradish, lemon and Greek yogurt.” It’s just you and the salmon. “I’ve got this,“ you somewhat reassuringly say to yourself,