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Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly
All Contributions from Carla Christian (16)
Fresh orange juice and ginger brighten the Asian flavors of the dressing in this Chinese Cabbage Salad. When selecting mandarin oranges at…
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This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native…
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This recipe for fluffy vegan whipped cream demonstrates the magic of aquafaba, the thick liquid left behind after cooking chickpeas and other…
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This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until…
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Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes…
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Nori rolls are a great way to turn almost any combination of grains and veggies into convenient bite-size, take-along morsels. This vegan…
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Fork-tender butternut squash, chewy chickpeas, and wilted spinach come together in this spice-laced Moroccan stew that’s a perfect way to warm up…
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Talk about creamy without the cream! This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and…
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This satisfying Layered Vegetable Salad makes a great take-along dish to potlucks because it’s compact and easy to serve—plus the vegetables stay…
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If ever there were a soup for all seasons, it would be this sweet, smoky combination of roasted red peppers and corn….
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