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Carla Christian 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. Find her on LinkedIn. Photo by Jason Donnelly.
All Contributions from Carla Christian, RD, LD (45)
Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than…
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This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe…
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Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as…
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Get out a knife and fork to enjoy these loaded Southwest-inspired vegan tostadas. They’re as quick and easy as they are crunchy…
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We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy…
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With a cornbread crust made with whole grain cornmeal, this surprisingly easy vegan bean casserole is comfort food at its most nourishing….
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This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots,…
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With the nutty, cheesy flavor of blended cashews and the subtle tang of vinegar and mustard, the dressing on this Grilled Romaine…
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Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of…
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Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish…
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