Month: November 2016

With tons of quick and easy energy bar recipes out there, the options are endless. Nourishing bars that give energy and save you money from the processed versions? Sign me up!  These bars are so versatile and

Crab drizzled with a dressing made with siggi’s yogurt over a bed of arugula topped with fennel, green apple and pine nuts. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s

Stock art companies such as Getty Images and Shutterstock have collections of thousands of images and charge a fee by subscription or per image. Fees range based on the size of the image and how

Layers of sweet pineapple are topped with siggi’s yogurt, toasted coconut chips and crunchy macadamia nuts. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes. Caramelized

Have you ever given an educational grocery store tour? Before beginning my dietetic internship, I had never even given the idea a thought. But now that I know what the experience is like, I know that

When was the last time you cooked with kohlrabi or parsnips?  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,

These baked apples are a healthy alternative to traditional apple pies. They're high in fiber, naturally sweetened, easy to prep and only bake for 30 minutes! They can be topped with toasted almonds, shredded coconut or

This Veterans Day, 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, many of

Back when I was a freshman at American University, just starting my undergraduate journey, I wanted to become more involved in the field of nutrition. Our dining services were changing, and there was a meeting being held for

Salads are a fantastic way to eat the vibrant-colored produce hanging out in the fridge, and most of us like a little dressing to enhance the flavors. I know I do. But I also want

A tasty cornbread with a whole-wheat bonus is topped with siggi’s yogurt and a molasses pine nut brittle. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for

I love Saturday mornings. I am usually the first one up, which means I have complete rule of the kitchen. After a few cups of coffee (with a little milk for taste and calcium), I

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

Food & Nutrition’s FNCE® Social, which took place October 16 in Boston, celebrated the crème de la crème in nutrition writing and communications as Food & Nutrition writers and editors, Stone Soup bloggers, Academy Spokespeople and community superfans gathered to meet, greet and have fun!

Product Review: Emile Henry Ramekins Ramekins are known to congregate in opulent French restaurants. They notably appear at the end of the meal holding the piece de resistance; a decadent crème brulee. With a simple design, these

This dessert showcases the versatility of butternut squash — roasted and gooey in the company of sweet apples — with a whole-grain, high-fiber, low-sugar topping. Butternut Squash and Apple Crumble Developed by McKenzie Hall Ingredients

Slices of kasha-filled chicken breasts make a stylish entrée that can be prepared in advance and baked just before dinner.

Savory and full of flavor, pork tenderloin is dry-rubbed with porcini mushrooms, lentils and rosemary. Serve with mushroom sauce for a delicious and elegant dinner. Pork Tenderloin with Porcini and Lentil Rub Developed by Marcy