Carla Christian, RD, LD
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 (47)
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See articleGarden Chickpea Tomato Soup
This vibrant summertime soup features a blended-tomato base that is full-bodied and bursting with fresh flavor. To get this easy soup on the table even faster, prepare the veggies ahead of time and keep them refrigerated until you’re ready to start cooking. -
See articleCantaloupe-Cucumber Soup
Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than other plant-based milk options, and they feature a slightly sweet taste that pairs well with the fruit in this dish. Looking for more refreshing, fruit-packed goodness? Check out our 15-minute Summer Celebration Fruit […] -
See articleRatatouille Baked Penne
This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe skillet, prepare this recipe in an extra-large skillet as directed through Step 2. Transfer the mixture to a 2-qt. square or rectangular baking dish and bake as directed. -
See articleMexican Chocolate Brownies
Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as Outrageously Healthy Brownies and these delicious vegan Mexican chocolate brownies. Cayenne pepper gives these rich brownies a little kick: Add more if you like the heat. Craving more wholesome vegan desserts? Check out […] -
See articleSouthwest Chipotle Tostadas
Get out a knife and fork to enjoy these loaded Southwest-inspired vegan tostadas. They’re as quick and easy as they are crunchy and delicious. -
See articleGreen Beans and Summer Squash Salad
We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy mustard vinaigrette dressing ahead and chill until you’re ready to serve. -
See articleBarbecue Bean and Cornbread Bake
With a cornbread crust made with whole grain cornmeal, this surprisingly easy vegan bean casserole is comfort food at its most nourishing. Serve it with a crunchy slaw whenever you’re in the mood for a little barbecue flavor. Shopping tip: When choosing cornmeal, look for the words “whole grain” on the package. Avoid “degermed” or […] -
See articleMediterranean Lentil and Spinach Soup
This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots, and squash add loads of dimension to this easy soup, which is light enough for warm days but nourishing enough for chilly nights. -
See articleGrilled Romaine Salad
With the nutty, cheesy flavor of blended cashews and the subtle tang of vinegar and mustard, the dressing on this Grilled Romaine Salad tastes a lot like traditional Caesar dressing yet contains no cholesterol. Homemade garlicky croutons serve as a crunchy counterpoint to the tender grilled lettuce. -
See articleSpinach, Pineapple, and Strawberry Salad
Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of crunch. An easy strawberry-and-poppy-seed dressing ties it all together. -
See articlePotato Salad with Horseradish Vinaigrette
Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish because they hold their shape well even when cooked tender; brighten things up by choosing new potatoes in a variety of colors. -
See articleRed Curry Noodle Soup
Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper.
Master The Art Of Plant-based Cooking.
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