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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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All Contributions from Shelli McConnell (88)

Vegan Bean Gorditas

Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut…

Vegan Bean Gorditas on a black plate with lime wedges see article

Dandelion Greens Salad with Roasted Baby Beets

Not a beet lover? This colorful salad could be a gamechanger. Tender baby beets are brushed with champagne vinegar and roasted to…

Dandelion Greens Salad with Roasted Baby Beets in a white bowl against a green background see article

Stir-Fry Wraps with Peanut Dipping Sauce

Take your stir-fry on the go with these veggie-packed wraps. A fragrant medley of browned cremini mushrooms, crunchy snow pea pods, fresh…

Stir-Fry Wraps with Peanut Dipping Sauce on a pink tray see article

Greek Salad Board

Serve this informal salad board as an appetizer at your next Mediterranean feast or anytime you’re craving a healthy no-fuss dinner that…

greek salad board with chopped veggies, pita bread, and bowls of hummus on a wooden serving board see article

Creamy Avocado-Kale Pasta

This vibrant, healthy gluten-free pasta dish comes together in just 30 minutes and is delicious hot or cold, making it a handy…

Creamy Avocado Kale Pasta in a white bowl on wooden table next to a small bowl of paprika see article

Spicy Thai Noodles with Spiralized Yellow Squash

This healthy and comforting vegan Thai dish features spiralized squash, bite-size veggies, and wide brown rice noodles, making it easy to get…

spicy curried thai noodle bowls with chopsticks on a decorative wooden plate see article

Lettuce Cups with Roasted Radish and Farro

These lettuce cups make a fun handheld appetizer or light meal. Roasting the radishes helps to mellow their peppery flavor. Chewy farro…

Lettuce Cups with Roasted Radish and Farro on a gray countertop see article

Lemony Spring Pea Toasts

These veggie-packed toasts take just 20 minutes to prepare and make for a refreshing meal any time of day. A lemony spring…

Lemony Spring Pea Toasts with watermelon radishes on a wood cutting board see article

Roasted Cauliflower Hummus

Searching for a new way to eat your cruciferous veggies? This roasted cauliflower hummus will do the trick. The tender florets are…

Roasted Cauliflower Hummus in a gray bowl surrounded by crackers and endive leaves see article

Cilantro Ranch Bean Salad

This satisfying salad hits the spot when you’re craving Southwest flavors but don’t want a heavy meal. Nutritional yeast and chili powder…

Cilantro Ranch Bean Salad in an orange bowl on a wooden tabletop see article

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