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.
All Contributions from Shelli McConnell (140)
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See articleVegan Niçoise Salad Bowls
Get a taste of southern France with these produce-packed vegan niçoise bowls. Rich artichoke hearts and chewy chickpeas replace tuna and eggs without skimping on the hearty, satisfying flavors of this classic dish. You can use any briny, tangy olive in place of the Kalamatas to give you that classic zing or add a sprinkling […] -
See articleTropical Soba Noodle Bowls
Soba noodles, made from buckwheat, have a nutty, earthy flavor and robust texture. They make for a sturdy base in this tropical noodle bowl, which features tangy pineapple, creamy avocado, sweet papaya, and a spicy citrus dressing that soaks into the chewy noodles. Edamame beans add extra heft while a garnish of fresh basil ties […] -
See articleFold-Up Rice and Black Bean Quesadillas
Change up your wrap routine with these fun folded rice-and-bean quesadillas. Each quadrant of a whole wheat tortilla is slathered in scrumptious Tex-Mex ingredients and stacked on top of each other to create a perfectly balanced, hand-held snack. Creamy black beans get a spicy kick from chili powder, brown rice soaks up the tangy flavors […] -
See articleRoasted Veggie Bowls with Garlic Mashed Potatoes
What happens when you combine creamy garlic mashed potatoes, savory roasted veggies, and a rich vegan queso sauce? You create the ultimate bowl of healthy comfort food. This satisfying recipe starts with roasting Brussels sprouts, mushrooms, and shallots until they’re sweet and tender, then topping them with spicy-sweet slivered almonds. This winning combo would be […] -
See articleVegan Korean BBQ Bowls with Shishito Peppers
These delightful vegan Korean BBQ bowls expertly bring together different flavors, colors, and textures to create an incredible meal. It all starts with a base of warm brown rice that’s piled high with spiralized veggies, hearty red beans, and blistered shishito peppers. The familiar flavors of brown rice vinegar, scallions, and tamari infuse everything with […] -
See articleCherry Oat Snack Balls
Feeling that afternoon slump? Keep a batch of these cherry oat snack balls on hand to boost your energy levels and ensure your tummy stays happy. A nutrient-dense combination of oats, dates, nut butter, chia seeds, and dried cherries are rolled into bite-size balls for the perfect healthy treat during busy days or after school. […] -
See articleTofu Shirataki Noodles with Lentils, Green Beans, and Tomatoes
Tofu shirataki noodles are made from tofu and konjac yam root, which means they’re low in calories, high in fiber, and closer in texture to grain-based noodles than traditional shirataki, which is made with just konjac. Drying them a bit in a skillet after boiling helps firm their texture and ensures they don’t turn into […] -
See articleSummer Squash Boats with Lentil-Rice Stuffing
This elegant side or light main dish is ideal for serving at a BBQ when the weather gets warm. Yellow summer squash is hollowed out into mini boats and stuffed with a succulent filling of chewy rice, hearty lentils, tangy sun-dried tomatoes, and aromatic herbs before being baked to tender perfection in the oven. A […] -
See articleMediterranean Pepper and Squash Hash with Creamy Polenta
Every bite of this Mediterranean medley is packed full of succulent produce and savory flavors that transport you straight to the Italian coast. Each serving starts with a base of creamy polenta that’s drizzled in a tangy roasted red pepper and balsamic sauce before being piled high with a summer squash and pepper hash. It’s […] -
See articleVegan Sushi Tacos
Get ready for the most epic fusion tacos you’ve ever tasted. Sheets of crisp, subtly salty nori are folded like tortillas to cradle a vibrant filling of sushi-inspired ingredients that will leave you licking your fingers. Hearty brown rice is studded with adzuki beans for extra substance, while shredded veggies are coated in a spicy-sweet mango […] -
See articleMediterranean Tacos with Spicy Roasted Cauliflower
Can’t decide whether you want a Mexican or Mediterranean meal? This tasty fusion recipe gives you the best of both worlds. Start building your tacos by slathering a round of whole wheat pita bread with hummus and piling it high with roasted potatoes and cauliflower. Bright red sumac adds tartness and color to the veggies […] -
See articleSpring Veggie Mac and Cheese with Vegan White Cheddar Sauce
Fresh tarragon and quick-pickled radishes add lip-smacking flavor to this saucy vegan mac and cheese recipe. Tender red potatoes form the base of the dairy-free white cheddar cheese sauce while nutritional yeast, garlic, and cayenne pepper punch up the wow factor. Toss freshly cooked bow-tie pasta (or any other whole grain noodle of your choice) […]
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