Month: October 2017

This griddle is a nice way to extend the cooking surface of a college student’s small kitchen or busy family’s larger kitchen.

If the job you want doesn’t exist, why not create it? I get a lot of questions on the process, so I’d like to share some personal tips.

Make everything in one pot! Rice noodles, vegetables and cubed tofu cooked in a flavorful yellow curry sauce. Ready in less than 30 minutes.

Spice up movie night popcorn with the Japanese flavors of nori seaweed and soy sauce. A whole grain snack that’s low in calories with lots of flavor!

Traditionally served with beef, but this vegetarian version a Korean classic is just as tasty. A big bowl of rice is piled high with cooked and raw vegetables and topped with a fried egg for a simple, filling meal that looks almost too pretty to eat!

Who doesn’t love a good fried appetizer? This one is a bit healthier, with zucchini covered in panko, pan seared and served with a soy sauce dipping sauce.

It’s over the top on flavor and because of the nutritional yeast and whole-grain popcorn (hello fiber!), it’s also a healthy snack option.

Featuring Japanese eggplant in an umami-rich soy sauce, ginger and miso sauce, this delicious dish may be prepared on a stove-top grill pan or outdoor barbeque.

Considered the liver manifestation of metabolic syndrome, this condition may be managed with lifestyle changes.

This vegan dessert omits ingredients that were rationed during World War I: butter, milk and eggs.

A popular and inexpensive staple in Mediterranean kitchens, the leek offers culinary flexibility for creating both simple and elegant meals.

Food & Nutrition’s FNCE® Social, which took place October 22 in Chicago, 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!

When it comes to nutrition, there is some truth in the saying “an apple a day keeps the doctor away.”

This tea is great iced for those warmer fall days, but can be enjoyed hot, too, in the coming winter months.

Taco night is made easy with beef cooked in a slow cooker in a sweet and spicy Asian-inspired sauce.

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. 

Crispy tofu and spiralized vegetables are gently tossed with a tasty peanut sauce for a simple meal with lots of color and flavor.

My slow cooker will still get plenty of use, but I’ll admit, the pressure cooker has undoubtedly earned its place within my dinner rotation.

This delectable appetizer or snack brings together Asian flavors of edamame, ginger and soy sauce with quinoa and is baked in the oven for a tasty, better-for-you bite.

As rescue and recovery began, dietitians were among the first responders as members of the U.S. Public Health Service Commissioned Corps’ Rapid Deployment Force team.

Roasted Brussels sprouts tossed in a flavorful Kung Pao sauce and topped with peanuts.

A classic Mediterranean dip with an Asian twist! Cooked edamame is blended with tahini, less sodium soy sauce, and cilantro to make a flavorful, protein-rich hummus that’s perfect for snacking.

Rather than order take-out again, make a homemade version of your favorite Thai curry noodles at home. All you need are a few pantry staples and some fresh vegetables to whip up this dish in around 30 minutes.

Flank steak, bathed in a tangy and sweet marinade, grilled and served on a stick – easy and delicious!

Hydroponic produce is grown with the roots submerged in nutrient-fortified water. Here’s a closer look at this emerging method of produce production.

Working out is a high-leverage activity that will be of great benefit to you while pursuing your degree. You’ll feel better and have more energy to bring to all you do.

The fields of nutrition and health informatics are changing rapidly and opportunities available to advance the profession have exploded in the past year.

Creamy butternut and Thai red curry bisque – a unique soup that’s perfect for colder days.

This product works very much like a modern-day Dutch oven or slow cooker, conducting heat with gentle, uniform efficiency to cook slowly and evenly.

A satisfying brown rice bowl topped with marinated, baked tofu, edamame, shiitake mushrooms and kimchi.

A traditional banh mi sandwich is filled with pork, but this version gets a vegetarian makeover with crispy tofu, vegetables and Sriracha mayonnaise.

While I enjoy the occasional PSL before a trip to the pumpkin patch, I opt for adding real pumpkin to my foods to reap the nutritional benefits.

Roasted chickpeas are a great crunchy and high protein snack to throw in your kids’ lunchbox. Also, since the chickpeas have a mild taste, they take on the flavor of the soy sauce marinade and make a better-for-you salty treat.

A tasty dish of rice noodles, spinach, carrots, bell peppers and fresh herbs tossed in a savory Thai peanut sauce. This Thai-inspired salad can be served hot or cold.

These juicy, marinated mushroom sliders are a great vegetarian entree with lots of umami flavor!

This popular restaurant appetizer is actually very simple to recreate at home. Give it a bit of zing with some grated ginger and top it off with a sprinkle of sesame seeds to serve.

Creating balance between your internship, personal well-being and social life is crucial. Here are a few tips for finding balance.

Nutrition and health for kids is a nonpartisan issue, and one that all of us can get behind and celebrate.