Year: 2015

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

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

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

Julie Peacock, RD, and other moms in her Lower East Side co-op were already in the habit of "dropping off extra granola when we made a big batch or bringing lasagna to celebrate a new

After years in a career that required constant travel, YaQutullah Ibraheem Muhammad, MS, RDN, LD, decided it was time to put down roots in her home state of Georgia. Landing a job as a registered

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

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

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

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

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

When it comes to food poisoning, sometimes the culprit may not be on your plate, but in your kitchen drawer. Case in point: In Washington State, 17 people were sickened by a deli slicer contaminated

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

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

On the long, warm days of summer, I like to get my daily exercise by swimming laps in an outdoor pool or taking a long bicycle ride through my local park system. Both activities burn

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

Moving isn’t easy. Sticking to a healthy, well-balanced diet while moving is even harder. Trust me! As a registered dietitian and veteran of several international moves, I know what I’m talking about. My recent move from

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,

“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,