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    Recipes

    Healthier Blue Cheese Vinaigrette Dressing - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Healthier Blue Cheese Vinaigrette Dressing

    November 18, 2020 Anne Danahy

    If you love blue cheese dressing but you wish there was a healthier version, this recipe is for you! It’s lightened up with a perfect combination of tangy vinegar and blue cheese.

    Butternut Squash and Apple Hash with Sausage - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Butternut Squash and Apple Hash with Sausage

    November 13, 2020 Stacie Hassing and Jessica Beacom

    Start the day with this Butternut Squash and Apple Hash with Sausage! A satisfying, veggie-filled and tasty breakfast.

    Deconstructed Stuffed Peppers - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Deconstructed Stuffed Peppers

    November 11, 2020 Kim Wisner

    Enjoy this update on an old classic. This dish has the same flavors as traditional stuffed peppers but is easier to prepare and eat.

    Wild Rice Soup - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Turkey or Chicken Wild Rice Soup

    November 6, 2020 Tara Rochford

    Looking for a way to use up those Thanksgiving leftovers? This Wild Rice Soup is the perfect way to use up any leftover turkey or chicken.

    Sheet Pan Sausage and Potatoes - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Sheet Pan Sausage and Potatoes

    November 4, 2020 Julie Andrews

    This sheet pan meal with loads of sausage, potatoes and veggies is insanely delicious and the prep is quick and minimal. The oven does most of the work in just 30 minutes!

    Halloween Guacamole - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Halloween Guacamole

    October 30, 2020 Christie Gagnon

    Easy to make and so delicious, this Halloween Guacamole is a BOO-tiful appetizer to serve to your family! Learn how to make a spooky spider web and a monster mash face.

    Mediterranean Meatball Bowls - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Mediterranean Meatball Bowls

    October 28, 2020 Kaleigh McMordie

    Mediterranean meatball bowls combine Greek-inspired beef meatballs, farro, fresh vegetables, chickpeas, tzatziki and feta to create a delicious mix and match family dinner that’s healthy and filling.

    Marinated Bean Salad - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Marinated Bean Salad

    October 23, 2020 LeeAnn Weintraub

    Incorporate more beans into your diet with this Marinated Bean Salad.

    Salt and Pepper Pumpkin Seeds - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Salt and Pepper Pumpkin Seeds

    October 21, 2020 Ginger Hultin

    When carving pumpkins, don’t forget to save the seeds and use them to make this tasty snack.

    Smoky Chicken and Rice Skillet - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Smoky Chicken and Rice Skillet

    October 16, 2020 Jen Plaggemars

    This one pot meal is packed with so much flavor and nutrition. It’s a great combo of carbs and protein and it reheats well, making it a nice option for lunch too.

    Spiced Pear Overnight Oats - Food & Nutrition Magazine - Stone Soup
    Student Scoop

    Spiced Pear Overnight Oats

    October 15, 2020 Shavonne Morrison

    This recipe is a quick, easy breakfast that you can personalize to your preferences. Make these Spiced Pear Overnight Oats for yourself.

    Pumpkin Oat Waffles - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Pumpkin Oat Waffles

    October 14, 2020 Rachel Mariano

    Enjoy the taste of fall with these Pumpkin Oat Waffles.

    key lime pie overnight oats - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Key Lime Pie Overnight Oats

    October 7, 2020 Emily Cooper

    This Key Lime Pie Overnight Oats Recipe is a way to eat your favorite dessert for breakfast! The perfect balance of creamy, sweet and tangy with just a few simple ingredients.

    Roasted Chickpea Couscous Bowls - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Roasted Chickpea Couscous Bowls

    September 30, 2020 Mackenzie Burgess

    Looking for a satisfying meatless meal? Try these couscous bowls made with pearled couscous, colorful veggies and crispy chickpeas.

    Healthy S’mores Cookies - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Healthy S’mores Cookies

    September 23, 2020 Christie Gagnon

    You don’t need a campfire to enjoy these s’mores cookies, which are rolled in graham cracker crumbs and topped with melted chocolate and toasted marshmallows.

    Oatmeal Chocolate Chip Banana Breakfast Bars - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Oatmeal Chocolate Chip Banana Breakfast Bars

    September 16, 2020 Mary Ellen Phipps

    These oatmeal chocolate chip banana breakfast bars have only seven ingredients and are ready in under 30 minutes!

    Garlic Lover’s Slow-Cooked Meat Sauce | Food & Nutrition Magazine | Volume 9, Issue 4
    From the Magazine

    Garlic Lover’s Slow-Cooked Meat Sauce

    September 11, 2020 Jen Plaggemars

    Your slow cooker does most of the work to make this rich garlic meat sauce.

    Roasted Garlic Aioli Three Ways | Food & Nutrition Magazine | Volume 9, Issue 4
    From the Magazine

    Roasted Garlic Aioli Three Ways

    September 11, 2020 Natalie Colla

    Add flavor and variety to foods with creamy, Greek or spicy roasted garlic aioli.

    Chicken and Fish Soup with Vegetables | Food & Nutrition Magazine | Volume 9, Issue 4
    From the Magazine

    Chicken and Fish Soup with Vegetables

    September 11, 2020 Michele Redmond

    Chicken and smoked mackerel replace beef and koobi, a popular Ghanaian fish, in this version of light soup.

    My Global Table: Ghana | Food & Nutrition Magazine | Volume 9, Issue 4
    From the Magazine

    My Global Table: Ghana

    September 11, 2020 Laurene Boateng

    I grew up in Ghana surrounded by crops, livestock and food.

    Spicy Collard Green Sauce with Herring | Food & Nutrition Magazine | Volume 9, Issue 4
    From the Magazine

    Spicy Collard Green Sauce with Herring

    September 11, 2020 Andrea Mathis

    Collard greens and olive oil replace fresh taro leaves and palm oil, respectively, in this take on abom, a traditional Ghanaian sauce commonly served over boiled yams or plantains.

    Millet Porridge with Black-Eyed Pea Patties | Food & Nutrition Magazine | Volume 9, Issue 4
    From the Magazine

    Millet Porridge with Black-Eyed Pea Patties

    September 11, 2020 Abbie Gellman

    Black-eyed peas and spices are blended into patties, pan-fried and served with millet porridge in this adaptation of Ghana’s traditional dishes koose and kooko.

    Chocolate Peanut Butter Stuffed Dates - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Chocolate Peanut Butter Stuffed Dates

    September 2, 2020 Anastasia Gialouris

    Dates are nutritional rock stars. Pair them with chocolate and peanut butter and you’ve got a rockin’ sweet treat!

    Texas Caviar - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Texas Caviar

    August 26, 2020 Julie Andrews

    Let your chip take a dive into a bowl full of fresh veggies, sweet corn, beans, tomatoes and herbs dressed with a tangy “vinaigrette.”

    Cookie Dough Snack Bites - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Cookie Dough Snack Bites

    August 19, 2020 Tara Rochford

    These Cookie Dough Snack Bites are something sweet and packed with protein, fiber and healthy fats.

    Baked Zucchini Fritters with Grilled Corn and Hatch Chiles - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Baked Zucchini Fritters with Grilled Corn and Hatch Chiles

    August 5, 2020 Anne Danahy

    Switch up your regular zucchini dishes! These Baked Zucchini Fritters with Grilled Corn and Hatch Chiles are the perfect way to take a break from the mundane.

    Roasted Vegetable and Chickpea Stew - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Roasted Vegetable and Chickpea Stew

    July 29, 2020 Jen Plaggemars

    This recipe is completely versatile and can be personalized depending on what vegetables you like or what you have on hand. Make it today and eat it throughout the rest of the week!?

    Fun and Easy Sweet Watermelon Nachos - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Fun and Easy Sweet Watermelon Nachos

    July 24, 2020 Andrea Mathis

    Sweet honey and sprinkles pair perfectly with tangy, vanilla yogurt on top of watermelon slices.

    Strawberry Basil Bruschetta - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Strawberry Basil Bruschetta

    July 22, 2020 Julie Andrews

    Easy, simple and delicious strawberry balsamic bruschetta with crostinis, goat cheese and fresh basil make the perfect appetizer.

    Green Bean Potato Salad - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Green Bean Potato Salad

    July 17, 2020 Julie Harrington

    Born from a dislike for mayo, this Green Bean Potato Salad recipe is potato salad with a twist!

    Grilled Peaches with Ice Cream, Honey and Thyme - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Grilled Peaches with Ice Cream, Honey and Thyme

    July 15, 2020 Brynn McDowell

    Grilled peaches are topped with creamy ice cream, drizzled with sweet honey and sprinkled with a touch of thyme for the ultimate fruit-based dessert.

    Sun-Dried Tomato Greek Wrap - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Sun-Dried Tomato Greek Wrap

    July 10, 2020 Deidra Nelson

    This Greek-style Vegetarian wrap is easy to make and is the perfect grab-and-go lunch option for you and the kids while you’re all at home.

    Blush Beet Verdant Pasta - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Blush Beet Verdant Pasta

    July 8, 2020 Sheetal Parikh

    This recipe puts a twist on pesto by using beets to incorporate an earthy and sweet flavor. Pair it with green veggies for a pasta full of nutritional benefits.

    My Global Table: Turkey | Food & Nutrition Magazine | Volume 9, Issue 3
    From the Magazine

    My Global Table: Turkey

    July 7, 2020 Didem Kanca Ustay

    Geography and the vast migration of Turks from Central Asia to Europe over centuries have shaped Turkish gastronomy.

    Savory Mahi-Mahi and Egg Breakfast Sandwich | Food & Nutrition Magazine | Volume 9, Issue 3
    From the Magazine

    Savory Mahi-Mahi and Egg Breakfast Sandwich

    July 7, 2020 Andrea Mathis

    Kick-start the day with a savory sandwich made of herb-seared mahi-mahi, fried egg and sautéed vegetables on toasted ciabatta bread.

    Braised Okra with Lamb | Food & Nutrition Magazine | Volume 9, Issue 3
    From the Magazine

    Braised Okra with Lamb

    July 7, 2020 Julie Andrews

    This stew is inspired by Kuzu etli bamya with okra and lamb in a spiced and herbed tomato broth.

    Roasted Artichokes with Olive Oil | Food & Nutrition Magazine | Volume 9, Issue 3
    From the Magazine

    Roasted Artichokes with Olive Oil and Lemon

    July 7, 2020 Sarah Pflugradt

    Classic flavors of the Turkish dish Zeytinya?l? enginar come together quickly with canned artichokes, frozen peas and quick roasting rather than boiling on the stovetop.

    Red Curry Poached Mahi-Mahi | Food & Nutrition Magazine | Volume 9, Issue 3
    From the Magazine

    Red Curry Poached Mahi-Mahi

    July 7, 2020 Jessica Patel

    Mahi-mahi is poached in a rich, red coconut curry broth and served over sautéed vegetables and jasmine rice.

    Squash Dessert | Food & Nutrition Magazine | Volume 9, Issue 3
    From the Magazine

    Squash Dessert

    July 7, 2020 Ashley Thomas

    In a modified version of Kabak Tatl?s?, roasted butternut squash replaces boiled pumpkin, and honey and cinnamon are used in place of sugar.

    Sautéed Kale Salad - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Sautéed Kale Salad

    July 1, 2020 Kim Wisner

    Crunchy, flavorful, and full of nutrients, this kale salad is far from boring and might change your mind about this green leafy vegetable!

    Cauliflower Alfredo Sauce - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Cauliflower Alfredo Sauce

    June 17, 2020 Julie Andrews

    Cauliflower is the special ingredient in this creamy, velvety Alfredo sauce that has dynamite flavor and texture. Pair with your favorite noodle!

    Cheesy Quinoa Pizza Bites - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Cheesy Quinoa Pizza Bites

    June 12, 2020 Kelli Shallal

    These Cheesy Quinoa Pizza Bites are made with a lot of pantry staples and shelf-stable ingredients you may have in your cabinet right now!

    Easy Cilantro Lime Coleslaw - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Easy Cilantro Lime Coleslaw

    June 10, 2020 Marie Dittmer

    It’s time for a change in your normal coleslaw routine. While traditional recipes are delicious, coleslaw can take on a lot different personality by switching up the dressing.

    High Protein Egg Scramble with Quinoa - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    High Protein Egg Scramble with Quinoa

    May 29, 2020 Tawnie Graham

    Quinoa is a healthy and simple scrambled egg stir-in that turns your breakfast into a satisfying high-protein meal. Egg scrambles like this make breakfast feel special!

    Sheet Pan Restaurant-Style Salsa - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Sheet Pan Restaurant-Style Salsa

    May 27, 2020 Anne Danahy

    I used to think deliciousness was some kind of secret recipe until one day I hit on this Sheet Pan Restaurant-Style Salsa.

    Shrimp Diablo - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Shrimp Diablo

    May 22, 2020 Jen Plaggemars

    The flavors of shrimp diablo are fresh and inviting, without being overly spicy. This dish comes together so quickly and it’s versatile.

    Blood Orange Berry Smoothie - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Blood Orange Berry Smoothie

    May 20, 2020 Deborah Murphy

    This delicious vegan blood orange berry smoothie has 17 grams of protein and 16 grams of fiber which are guaranteed to help you stay full until lunch time.

    Crunchy Chocolate Peanut Butter Granola - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Crunchy Chocolate Peanut Butter Granola

    May 15, 2020 Leanne Ray

    The classic flavor combination of chocolate and peanut butter makes this granola as comforting as it is tasty. Serve it with plain Greek yogurt or milk.

    Salmon Burgers - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Salmon Burgers

    April 15, 2020 Tara Rochford

    Salmon Burgers are ready from start to finish in about 15 minutes and pair perfectly with just about any side dish you enjoy!

    Simple Vegetarian Taco Soup - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Simple Vegetarian Taco Soup

    April 8, 2020 Andrea Mathis

    With everyone stuck at home, give yourself a break with this simple soup that uses canned ingredients and tons of spices.

    Quinoa & Veggie Stuffed Portabellas- Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Quinoa & Veggie Stuffed Portabellas

    April 3, 2020 LeeAnn Weintraub

    Quinoa is added to stuffed portabellas to boost the protein content and make for a more satisfying vegetarian-friendly meal.

    Fajita Farro Bowl Avocado Cream - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Fajita Farro Bowl Avocado Cream

    April 1, 2020 Sarah Pflugradt

    Meal prep this Fajita Farro Bowl Avocado Cream ahead of time for a quick meal during the week that’s ready to go in less than 5 minutes!

    Chocolate Covered Strawberry Granola - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Chocolate Covered Strawberry Granola

    March 27, 2020 Emily Holdorf

    This Chocolate Covered Strawberry Granola can be made ahead of time and serve as a delicious breakfast throughout the week — or make it into a gift!

    Roasted Corn and Cauliflower BBQ Flatbread - Food & Nutrition Magazine - Stone Soup
    Stone Soup

    Roasted Corn and Cauliflower BBQ Flatbread

    March 25, 2020 Deidra Nelson

    This Roasted Corn and Cauliflower BBQ Flatbread features tasty vegetables that are roasted and drizzled with BBQ sauce.

    My Global Table: Afghanistan | Food & Nutrition Magazine | Volume 9, Issue 2
    From the Magazine

    My Global Table: Afghanistan

    March 20, 2020 Fatima Bahary

    A landlocked country in the heart of Asia known for the Silk Road, The Kite Runner, and, of course, food, Afghanistan’s cuisine fuses flavors that’ll make your taste buds dance.

    Layered Eggplant with Yogurt Sauce | Food & Nutrition Magazine | Volume 9, Issue 2
    From the Magazine

    Layered Eggplant with Yogurt Sauce

    March 20, 2020 Deborah Murphy

    This version of the traditional Afghan dish banjan uses roasted eggplant rather than fried. Cooked eggplant, peppers and tomatoes are layered with creamy yogurt sauce, then garnished with fresh herbs.

    Whole-Wheat Leek and Red Pepper Bolani | Food & Nutrition Magazine | Volume 9, Issue 2
    From the Magazine

    Whole-Wheat Leek and Red Pepper Bolani

    March 20, 2020 Michele Redmond

    A bread pocket stuffed with savory and sweet, spice-infused filling, this twist on the traditional bolani features whole-wheat dough and added red pepper.

    Chicken Dumplings with Chickpea-Tomato Sauce | Food & Nutrition Magazine | Volume 9, Issue 2
    From the Magazine

    Chicken Dumplings with Chickpea-Tomato Sauce

    March 20, 2020 Abbie Gellman

    Inspired by the traditional Afghan dish Munthoo or Mantu, this version lowers total fat by reducing the amount of oil and using ground chicken instead of beef.

    Rye Berry and Vegetable Medley with Egg | Food & Nutrition Magazine | Volume 9, Issue 2
    From the Magazine

    Rye Berry and Vegetable Medley with Egg

    March 20, 2020 Cindy Gay

    While rye is commonly associated with bread, the cooked grain makes a hearty meal.

    Sweet Wheat Berry Breakfast | Food & Nutrition Magazine | Volume 9, Issue 2
    From the Magazine

    Sweet Wheat Berry Breakfast

    March 20, 2020 Beryl Krinsky

    Start the day with a dish of cooked wheat berries, fresh fruit, spices and yogurt.

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