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Headshot of Shelli McConnell

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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

Headshot of Shelli McConnell

All Contributions from Shelli McConnell (111)

Vietnamese Noodle Bowls with Ginger-Lime Meatballs

Hearty lentil meatballs seasoned with ginger and lime pair nicely with mai fun noodles, which are angel-hair thin and made with hearty…

Vietnamese Noodle Bowls with Ginger-Lime Meatballs on dark blue plates against a gray tablecloth see article

BBQ Jackfruit Bowls with Texas Toast

These BBQ jackfruit bowls hit all the right notes for a great eating experience—chewy, zesty, crunchy, and colorful. Meaty jackfruit morsels are…

BBQ Jackfruit Bowls with Texas Toast in white bowls see article

Creamy Vegan Chili Mac

A family-friendly FOK favorite, this cheesy chili mac is great for filling hungry tummies with healthy ingredients that taste like a special…

Creamy Vegan Chili Mac in a bowl against a light gray background see article

Vegan Barbacoa Fajitas

In traditional Mexican cooking, barbacoa refers to meat that’s slow-cooked in savory seasonings and shredded to fill tacos, enchiladas, or burritos. In…

Vegan Barbacoa Fajitas on a red and yellow striped placemat with a bowl of pickled onions see article

Farro Pilaf with Veggies and Blackened Melon

Sweet melon is coated in blackened seasoning and grilled on the barbecue to create mouthwatering-good wedges of smoky, juicy fruit. A dollop…

Farro Pilaf with Veggies and Blackened Melon on pink plates against a blue tabletop see article

Grilled Corn Succotash

This succulent side dish makes the most of corn season by grilling corn on the cob to smoky-sweet perfection before mixing the…

Grilled Corn Succotash in a ceramic bowl with a wooden spoon stirring the mixture see article

Dilled Veggie Toasts

Devour these delicious veggie toasts with a knife and fork for a hearty meal that highlights an array of fresh produce. The…

Dilled Veggie Toasts on a white plate see article

Baja Rice Bowls with Grilled Summer Squash

This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies…

Baja Rice Bowls with Grilled Summer Squash on a yellow tile table see article

Open-Face Vegan Banh Mi Sandwiches

Bahn mi sandwiches originated in Vietnam and often contain layers of meat and egg-based mayonnaise, but this vegan version packs just as…

Open-Face Vegan Banh Mi Sandwiches on a green wooden table see article

Grilled Melon and Black Bean Tostadas

These tasty tostadas are a riot of colors with layers of flavor and texture that will satisfy all your summer produce cravings….

Grilled Melon and Black Bean Tostadas on a blue table see article

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