Month: March 2018

Celebrate National Nutrition Month by making a plan to go further with food in your own kitchen.

Lifestyle is a very powerful form of persuasion. RDNs are uniquely suited to translate evidence into a lifestyle and present it on social media.

As a nutrition expert, this was a documentary I did not want to stop watching after 10 minutes into the film. I appreciate the director giving the film a scientific angle and a personal angle because no matter the science, food is very personal.

While the film came out in favor of GMOs, in line with scientific consensus, the film provides balance in its presentation, minimizing the “us versus them” feel that is present in so many recent food films

Through his film, the director aims to furnish some answers to the questions of how the science behind GMOs might be used to feed the earth’s growing population.

Recently I discovered how delicious it is to add cashews (or any nut) to my smoothie, and I’m hooked.

Food & Nutrition Magazine invited three Stone Soup bloggers to join a screening of the film Food Evolution and share their feedback. Here’s how they described the documentary,

With its promise to make chopping fresh vegetables quicker and easier, I was eager to give the OXO chopper a try. Could it be a way to simplify my food prep?

This dish is light, full of fresh and vibrant flavors and just so simple. It’s one of those dishes where you just feel healthier after eating it.

Both lentils and oats contain compounds that feed your healthy gut bacteria, and both of these foods are good for your blood sugar and cholesterol levels.

On the fourth Thursday of every month, be sure to share group photos and videos on Instagram using the hashtag #FNdinnerparty to connect with others near and far!

The experience you will get from progressing through difficult situations that promote professional development will prepare you for being an excellent — and hirable RDN!

Speedy, family friendly, delicious, and nutritious! This sausage and veggie sheet pan dinner will be a crowd pleaser.

This light dip can be tossed together in minutes and is perfect for a party or for a snack.

The humble cauliflower seems to be upstaging Brussels sprouts as the vegetable du jour. I see it on menus as ‘steaks,’ purees, roasted, pickled, creamed and more.

Eating well doesn’t have to be expensive — it just takes a little more planning and thrift than dumping your whole paycheck at a fancy grocery store.

Whole grains are packed with nutrients such as protein, fiber, B vitamins, antioxidants and minerals including iron, zinc, copper and magnesium.

Even though soup is generally an easy meal to prepare, sometimes it’s nice to have it be next to no work at all.