ABOUT THIS PROGRAM
Recipe Roundup is a Food & Nutrition Magazine® engagement program designed to connect companies and brands with nutrition and health experts who specialize in recipe development, and share those recipes with Food & Nutrition’s reader community. Participation in Recipe Roundup program is open to active Stone Soup bloggers (minimum of three posts in the last 12 months) who have successfully completed Food & Nutrition’s recipe development training; maintain an Academy of Nutrition and Dietetics credential; and are current members of the Academy of Nutrition and Dietetics. Learn more here.
Julie Andrews, MS, RD, CD, CC
I believe healthy eating begins in the kitchen – cooking from scratch using real, wholesome ingredients. Not only does cooking build a foundation for eating well, but it helps people build a healthy relationship with food and eating. I find joy in manipulating ingredients throughout the cooking process to bring out more natural flavors and create amazing textures. My blog has something for everyone! It’s filled with simple, wholesome and delicious comfort foods from all around the world and that fit all sorts of eating patterns and lifestyles. I like to think I make healthy eating sexy and craveable! My ideal client is a food company that uses real ingredients – simple as that! I also love working with commodity boards. Click here to connect with this blogger.
Madeline Basler, RDN, CDN
My philosophy is to be the best we can be, while staying true to ourselves. Starting with wholesome food that keeps our body, mind and spirit healthy, we can enjoy and live life to the fullest. I love to develop and transform recipes making them delicious and healthy for family and friends, and share and connect with others through nourishing food. I believe in balance in all things, especially food, by not restricting ourselves so that we develop a healthy relationship with food. Recipe development begins with choosing quality ingredients that are fresh, in season when possible, and sometimes from our own garden. When we eat mindfully and feed our bodies what they crave, food provides the fuel we need, keeps us well, and connects us to others and the earth. Click here to connect with this blogger.
Zachari Breeding, MS, RDN, LDN
Perhaps the most important aspect to developing a recipe is flavor. My philosophy starts there – then working with what ingredients pair well and what spices and herbs will enhance the natural flavors and aromas of each ingredient. Food must be appealing to all the senses – so it has to look, smell, taste good as well as have a good texture on the palate. Regarding nutrition, I believe that any modified diet plan has the opportunity to be delicious in every way. If someone knows basic flavor and cooking techniques, any combination of foods (even without salt, reduced fat, dairy free, gluten free, etc.) can be appealing. A good recipe must allow the reader to believe this is possible with thorough preparation instructions and ingredient specifications. Click here to connect with this blogger.
Alexandra Caspero, MA, RD, CLT, RYT
Alexandra Caspero MA, RD, CLT, RYT is author of Fresh Italian Cooking for the New Generation (Page Street Publishing, 2016). As a consultant and spokesperson, she works with like-minded companies to develop nutrition communication strategies, wellness content and recipes. She is also the “Everyday Chef” for the Fruits and Vegetables, More Matters Campaign. Her award-winning blog focuses on making whole-food eating deliciously simple. A specialist in plant-based eating, her recipes have been featured in Food Network, Huffington Post, Women’s Health, Fitness Magazine and more. Click here to connect with this blogger.
Brieanna Casperson, RDN, C-DN
Food is meant to nourish and be enjoyed. My healthy lifestyle approach is centered on eating delicious, whole and functional foods. In practice, I emphasize the importance of mindful and intuitive eating with my clients. I offer a personalized and simple approach to healthful eating to fit the individual. I work in the preventative spectrum of nutrition and develop plant-based (vegan, vegetarian, pescatarian) recipes for the whole family. Click here to connect with this blogger.
Emily Cooper, RD, LD
My food and diet philosophy is a focus on whole foods, while minimizing heavily processed products. I emphasize that all foods are equal, without being labeled as “good” or “bad”. All foods should be eaten in balance, meaning no one food or drink should be consumed in vast amounts, but rather reasonable portions for a satisfying and well-rounded diet. Factors that influence recipe development include the target audience, dietary or cultural considerations, season, product availability, and time/difficulty of preparation. All factors will determine the path, cooking method, and ingredients used in a particular recipe. Click here to connect with this blogger.
Romina Barritta de Defranchi, RDN
I am passionate about simple, real food. I love sharing easy seasonal recipes with whole-food ingredients. My passion for cooking and all things related to food started in my childhood, making recipes from scratch with my mom and gardening vegetables with my dad (who was born in Southern Italy). One of my favorite things to cook and write about is the food of my Argentine-Italian family. After living in Minnesota for a couple years , I learned to mix in America´s comfort food traditions, using the freshest locally grown ingredients. Practicing as a food and nutrition expert abroad and networking with dietetic professionals from around the globe made me find a deep pleasure in exploring new flavors and food cultures. My most important inspiration is my 3-year old daughter. She challenges me to make every day meals healthy, tasty and fun! In my culture, the dishes and meals we make for our loved ones connects us beyond the physical through the act of sharing. Click here to connect with this blogger.
Marcy Gaston, MS, RD, CD
Growing up in a small town in Ohio, I garnered an interest in cooking at an early age. After earning a degree in English Literature from Miami University in Oxford, Ohio, I attended culinary school and worked as a chef and caterer. In 2014, I graduated from Montana State University with a master’s degree in Sustainable Food Systems and in 2015 became a registered dietitian. My philosophy regarding food is to keep it simple and full of flavor. When developing a recipe, I gravitate towards recipes that are not complicated. I feel the more complex the recipe, the more likely we are to lose our audience. A great straight-forward recipe is the key to ensuring people enjoy food and cooking. I specialize in many areas of food, not just any one area. My ideal client would be one who emphasizes healthful cuisine and understands the importance of sustainability. Click here to connect with this blogger.
Cindy Gay, RD, LD
As an RDN working in West Virginia for 40 years, I planned and served nutritious recipes and meals to 1,000 customers a day. I now enjoy planning healthy meals and recipes for a few. In my work with the local farmers market, in classes I teach at Lifelong Learning and in my writings for Food & Nutrition magazine and on my blog, I share unique ways to combine healthy seasonal ingredients in meals made at home. Challenge me to provide a healthy version of a recipe using the foods found at Farmers Markets, and I will do that! Click here to connect with this blogger.
Abbie Gellman, MS, RD
As a Registered Dietitian and Chef, I believe that food can be delicious, nutritious, and simple. Regardless of one’s food preferences, there can always be a healthy and tasty angle and outcome. My website and my client work (particularly in recipe/menu/product development and as a private chef) always focuses on the customer/client/audience. I prefer to make things straight forward and approachable for any level of culinary skills and bring in a twist or something new and interesting. As a nutrition expert with culinary training and experience, I am confident in helping people feel empowered to cook and make healthy choices regularly. Click here to connect with this blogger.
Heather A. Goesch, MPH, RDN, LDN
I am a registered dietitian nutritionist, freelance writer, recipe developer, photographer and nutrition consultant on the southeastern coast of North Carolina. From the joys of cooking, home-growing, preserving and sharing good food + drink, Heather Goesch Nutrition was created to encourage others to eat well and live well. My recipes focus on fresh, healthy ingredients inspired by each new season, new travel destination, and new region we call home. Uncomplicated and easily-adaptable are important for everyday cooking, but I am also drawn to the unique and enjoy experimenting with new techniques and ingredients in the kitchen. Click here to connect with this blogger.
Rachael Hartley, RDN, LDN, CDE, CLT
My passion is helping people rediscover the joy of eating. In recipe development, that means creating recipes that are creative, satisfying, and get people excited about eating nutritious food. I create recipes that are attractive to a wide range of target audiences and dietary restrictions, but particularly enjoy creating recipes that are appealing to “foodie” taste buds, by highlighting unique ingredients, flavor combinations or cultural cuisines. While not exclusively vegetarian or vegan, I also love to create recipes that are plant-focused and minimize use of animal products. My favorite clients to work with are commodity/marketing boards for fruits, vegetables, nuts and beans, products that are wholesome with minimal ingredients, and have great taste, or ethically/sustainably sources ingredients. Click here to connect with this blogger.
Jen Haugen, RDN, LD
I’m a mom who loves empowering other moms to cook confidently in the kitchen using nourishing ingredients to create recipes that gather the entire family around the table in 30 minutes or less. I develop recipes that feature fruits and vegetables by integrating them into the meal, rather than serving them on the side. My experience with recipe development includes a Raspberry Caramelized Onion Flatbread, Pumpkin Chili, and Thai Inspired Zucchini Noodles. Click here to connect with this blogger.
Lindsey Erin Joe, RDN, LDN
My food philosophy encourages you to be the healthy that makes you happy. I believe in enjoying nourishing, wholesome foods along with your favorite foods to help you achieve a flavorful, fun and balanced diet when it comes to everyday eating. Life’s moments move too quickly to spend hours in the kitchen, so I promote recipes that have simple steps, simple techniques and simple ingredients that even the non-cook could pull off without fail. Click here to connect with this blogger
Brittany Chin Jones, RD
I am a dietitian with a history of working with patients with cardiovascular disease and diabetes in my previous position with an advanced lipid company. I believe in making half your plate vegetables at each meal. I have had a lot of success with the portion plate, and encourage patients to choose lean meats and control their carbohydrates to 1/4 of their plate (~30-45g per meal). Click here to connect with this blogger.
Karman Meyer, RDN, LDN
I believe in real food from real ingredients, whether it’s a fresh kale salad with homemade dressing or a flaky, buttery pastry topped with fruit compote. Of course, there is a balance to this! I promote the 80/20 rule of eating nutrientdense foods 80% of the time and leaving the more indulgent foods for the other 20%. I also fully support the whole body approach to wellness and believe that managing stress, adequate sleep, physical activity, social factors, and other environmental factors are essential for optimal health. I work to convey these messages through the recipes I develop and my nutrition writing. I hope to help people establish a healthy relationship with food and give them the confidence they need to prepare nourishing food at home! Click here to connect with this blogger.
Marisa Moore, MBA, RDN, LD
I believe a minimally processed diet high in fruits and vegetables, beans, nuts, whole grains, fish and healthy fats coupled with adequate sleep and physical and mental activity are essential for good health. The majority of my recipes are plant-based (plus fish) because 9 times out of 10 that’s what I’m cooking at home. However, chicken, lean meat, and (even bacon!) are fine in small portions.
Eating right is not a one-shot, all-or-nothing thing. It’s a process. My goal is to make it easier, one morsel at a time. I help my clients add beneficial foods to their diet versus focusing on restrictions. I love researching and touting the functional qualities of food. Most of my recipes are designed for busy women who want to eat well but don’t want to spend all day in the kitchen. In developing recipes, I start with what’s in season for dishes with delicious flavor and nutrition. My ideal client is a plant-based commodity or marketing board or food company who creates products using whole food ingredients. Click here to connect with this blogger.
Deborah Murphy, MS, RDN
As a Registered Dietitian, I like to approach healthy eating like a minimalist would approach a cluttered home. Pare down to the basics of simple, wholesome, unprocessed or minimally foods. Clear out all the clutter (ie. junk food, refined grains, and sugar). Limit things that come in boxes and bags and incorporate more fresh fruits, vegetables, whole grains, nuts, seeds, and vegetarian protein. Eat with the seasons to make the most of fresh fruit and vegetables. The recipes that I create for clients on my blog follow those same rules with a focus on simple preparation and seasonal ingredients. As a vegetarian, I focus on creating recipes that fall into this niche for my blog readers. In addition, I am more than happy to create gluten free and vegan recipes as well. Click here to connect with this blogger.
Tessa Nguyen, RD, LDN
As both a professional chef and registered dietitian, the biggest factor that influences my recipe development is my intended audience. Before I even think of how I will format or fix a recipe, I want to know that the recipe will be relevant and acceptable to my clients’ food preferences and dietary needs. My food and diet philosophy expands upon this concept to make nutrition easy and approachable, regardless of a client’s previous cooking experience or nutrition knowledge. I believe I work hard in showcasing ways to incorporate healthy cooking tips and techniques for clients that get them excited to go home and get in the kitchen cooking. I work with clients on a daily basis to provide them with the culinary nutrition skills for them to feel confident and empowered enough to continue to make these changes when I’m not there. As a nutrition expert, I work to share my wealth of knowledge with my clients so they can feel like they are making informed, educated decisions in regards to taking control of working towards their nutritional goals. Click here to connect with this blogger.
Lauren O’Connor, MS, RDN
My food philosophy is simple — healthy food should, and can, taste good. My motto: “Savor, Taste & Enjoy Nutrition”. Food is a part of our relationships, community, tradition, and ultimately our health. I focus on family nutrition and aim to inspire that anyone can lead a healthy lifestyle at any stage, anytime, anywhere. I’m a believer that all foods can fit within a healthy model. With twin daughters to keep me on my toes, I’ve developed ways to make meal prep fun, creative and easy (and of course tasty). And I encourage my girls to “find joy in the kitchen” because they not only love to taste-test, but they also love to create. My ideal client aims to focus on nutrition; while keeping the balance of taste, satisfaction and overall convenience. Click here to connect with this blogger.
Victoria Retelny, RDN
With a food philosophy hinged on making fun in the kitchen with simple recipes and real food first, I enjoy creating recipes that inspire culinary creativity and a desire to try new, healthful foods. My goal is to help busy, time-crunched families to learn how to make balanced meals and snacks with a few fresh ingredients in a jiffy. There’s no greater joy for me than seeing people cooking with reckless abandon and taking pride in what they eat. Ideally, I am looking to collaborate with fresh food commodity boards and/or food companies with products that have few ingredients, low in added sugar and packed with healthy benefits. Click here to connect with this blogger.
Natalie Rizzo, MS, RD
I believe that healthy food should be tasty food. Many people don’t eat healthy food frequently because they think healthy food equals bad tasting food. My blog and writing showcase that it’s possible to bring healthy ingredients together to make a delicious dish. I often say that food is an “afterthought” for many people. They don’t think about what they eat until they already ate it. I want to make people mindful of their food choices before they make them and hopefully get them cooking in the process. Lastly, I don’t believe in diets or calorie counting. Diets don’t work because they aren’t sustainable. Healthy eating has to be a way of life, which it can be with delicious tasting food! Click here to connect with this blogger.
Cara Rosenbloom, RD
My passion is showcasing recipes that convince people that eating healthy foods is neither bland nor boring! My nutrition philosophy is that eating well is the key to overall body health, regardless of age. I cook with lots of herbs and spices for robust flavors, and favor vegetarian, vegan or fish-based recipes rather than cooking with red meat. I love preparing dishes that contain legumes, nuts, seeds, vegetables and whole grains in innovative ways. Give me a vegetable and I will give you 10 ways to prepare it to make it visually appealing and delicious to eat (even kids will eat ’em!). Click here to connect with this blogger.
Elizabeth Shaw, MS, RDN, CLT
Elizabeth is a Registered Dietitian Nutritionists who has an all foods fit approach to health. Through her website and business, Shaw’s Simple Swaps, she finds her passion for good food and health is fueled by connecting with people and showing them how their favorite foods, be it nachos or a brownie, can really be “swapped” into healthier, equally tasty options. Because her recipe development skills cover a wide variety of food choices, she has worked with companies that cater to adults (males and females) focused on muscle building, diabetes and/or weight loss, fitness crowds and children. My ideal client is a company or board invested in promoting a healthier alternative to snacking and meals that are inevitably lower in added sugar, higher in whole grains and plants and that most importantly, taste delicious! Click here to connect with this blogger.
EA Stewart, MBA, RD
My nutrition philosophy is simple…no one diet fits all, but a healthy diet is built upon whole, fresh, minimally processed foods, with room to enjoy your favorite foods. Life’s too short not to eat the darn cookie! For me, personally, I feel my best eating a gluten free, Mediterranean diet, but that doesn’t mean I think everyone should follow a gluten-free diet. I love the challenge of creating recipes for all types of diets, including not only gluten free, but also low FODMAP, vegan, vegetarian, and paleo, because many of of clients and readers have digestive health and/or autoimmune issues. I also love developing quick and easy recipes for my readers who are BUSY women, many of them with families to feed, like myself. The more I experiment in the kitchen, the more I find myself creating quick and easy recipes featuring fresh, flavorful ingredients, such as herbs, spices, fruits, veggies, nuts & seeds. Oftentimes, simple is best! Click here to connect with this blogger.
Brandi Thompson, RD, LDN
When I started my training as a dietitian, I was interested in all facets of the field. I have worked in the clinical, community and long-term care settings. Having grown up in Houston, Texas, in a middle-class family of five, my mother would make quick meals. Even though the meals were not always the healthiest, my mother stressed the importance of eating together as a family every night. I was interested in cooking as a young teenager and can remember reading a Gourmet magazine or Southern Living recipe book for fun. I wanted to become a chef but my parents did not think this was an appropriate career choice at the time.
As the years passed and I began traveling Europe and South America, I was exposed to amazing new foods and spices. When I completed my dietetic internship, my focus was mainly on clinical — but I still loved to experiment with cooking on the weekends. I have tried all of the diet types, from Vegan to Raw to Vegetarian to Paleo to Gluten-free, mainly to understand what my clients might go through, and also to challenge myself to prepare meals in different fashions. Having 15 years of dietetics experience under my belt, I would say that my philosophy is that a person can eat most anything in moderation and with a true understanding of what the food is made from and how it is prepared. Click here to connect with this blogger.
Jill Weisenberger, MS, RDN, CDE, FAND, CHWC
My philosophy is that nutrition science should be understandable, realistic and delicious. I don’t tolerate boring, super restrictive, overwhelming or scientifically unsound. I believe there are many ways to a healthful plate. Thus, I encourage my patients, clients, readers and audiences to create their own best diet.
I help clients tweak recipes for favorite dishes and comfort foods to make the food more wholesome and to help clients meet their individual health goals. Depending on the preferences of my clients, I create recipes from only the freshest ingredients or from wholesome processed foods that can bring a meal to the table faster.
I enjoy bringing in tastes from around the world. Chicken takes on a Mediterranean flavor when accompanied with tomatoes, artichoke hearts, garlic and oregano. It can just as easily feature in an Indian-inspired stew with sweet potatoes, onions, ginger, curry powder and cinnamon. Though many rushed cooks are tempted to omit finishing touches, it’s the squeeze of fresh lime, a topping of toasted almonds or a sprinkling of freshly chopped herbs that make flavors pop and a dish visually appealing.
One of the most important ways I help people improve their nutrition is to create tasty dishes with foods that are frequently under-consumed. That’s why I enjoy developing whole grain-based salads and side dishes, fruit-based desserts, fish entrees, and all types of dishes with vegetables, legumes and more vegetables. In fact, I’ll sneak vegetables into most types of recipes, including macaroni and cheese, potato salad and meatloaf. Click here to connect with this blogger.