Sunday, February 20, 2011

Follower Sunday: “Thank You Readership!” Shining Star: Theresa Stahl 2010 Dietitian of the Year Provides Healthy Recipe for Cerebral Palsy Cookbook

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Theresa Yosuico Stahl, RD, LDN , and her recipe:  “Spinach and Stars Soup.


Theresa  Yosuico Stahl, RD, LDN

Theresa has been promoting balanced eating for over 25 years. She is a registered dietitian and licensed dietitian/nutritionist in Maryland. She has worked in a wide variety of settings and is currently a renal dietitian, adjunct college instructor, writer, speaker, and exercise instructor. She was honored as the 2010 Dietitian of the Year by the Dietetic Caucus of the Western Maryland Area Health Education Center (AHEC), a regional health professional’s organization in Maryland.

Theresa currently serves on the executive committee of the Nutrition Entrepreneurs Dietetic Practice Group of the American Dietetic Association as sponsorship chair. She serves as vice-chair of the dietetic caucus of the Western Maryland Area Heath Education Center. She holds two Bachelor of Science degrees from Hood College. She lives in the mountains of Western Maryland. For more information, visit


Spinach and Stars Soup

Recipe developed and reprinted for use with permission by Theresa Yosuico Stahl, RD, LDN.



  1. 6 cups chicken stock (homemade or low-sodium canned)
  2. ¾-1 cup star shaped pastina (depending on thickness desired)
  3. ¾-1 (10 oz.) package frozen chopped spinach
  4. 1 egg
  5. 1/8 teaspoon pepper
  6. ¼ cup grated parmesan cheese


  • Heat chicken broth to boiling.
  • Add pastina stars and simmer about 5 minutes.
  • Cook spinach in microwave according to package directions and drain all excess liquid , using strainer.
  • Add drained spinach to soup. Crack egg into small bowl and mix well.
  • Add egg to soup, drizzling in small drops at a time.
  • Add cheese and pepper and stir.

Serves 6.

Thank you for reading and visiting today!

Visit Theresa at the following link:

All the best,



  1. Thanks Anthony! I just made a version of this soup yesterday. I didn't have frozen spinach or star-shaped pastina, so I substituted fresh spinach sauteed in a little olive oil and garlic and orzo. It was delicioso! Also, if you happen to have a parmesan cheese rind, simmer that in the broth for about a half hour before you add anything else and it makes a delicious parmesan broth. Enjoy :)

  2. Theresa, thank you for the additional tid-bites! :)