Laura Marzen, RD, LD
Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website.
Photo by Theresa Schumacher Photography
All Contributions from Laura Marzen, RD, LD (60)
-
See articleVeggie Burrito Bowl with Cilantro-Lime Rice
Our whole-food, plant-based riff on Chipotle’s classic menu item combines many flavorful elements in one big gorgeous bowl! Fragrant cilantro lime rice, seasoned black beans, and a quick Chile-Corn Salsa (recipe below) deliver heft while going big on flavor. Top with smoky skillet-cooked bell peppers and red onion, a dollop of guacamole, and a handful […] -
See articleVegan Kefta Tagine (Moroccan Meatballs)
This fragrant Moroccan stew comes together quickly with the help of store-bought mirepoix and canned tomatoes. But it’s the vegan kefta (aka Moroccan meatballs), made with bulgur and chickpeas, that take this one over the top and give you something to sink your teeth into. A tagine is a North African stew named for the […] -
See articleZesty Macaroni with Black Beans and Corn
Ready in just 25 minutes, this one-pot pasta combines sweet corn, protein-packed black beans, and tangy tomatoes canned at their peak in a quick and tasty meal the whole family will love. Avocado Cream drizzled over the top adds creaminess and softens the acidity of the tomatoes—it’s an optional extra but worth making if you […] -
See articleVegan Cinnamon Apple Hand Pies
These crisp-crust apple hand pies rival anything you can find at McDonald’s. With the comforting goodness of homemade apple pie in a convenient handheld package, they’re ideal for game day or a weekend dessert with friends or family! Cashew butter gives the crust extra richness while keeping it relatively low in fat and pairs well […] -
See articleBlack Bean Chili with Quick-Pickled Avocado
This hearty black bean chili is on the table with minimal prep thanks to healthy plant-based convenience ingredients such as canned beans, canned tomatoes, and store-bought mirepoix—a mixture of garlic, onion, and celery. Poblano chili adds heat, paprika adds a smoky depth, and a blend of quick-pickled avocado, radishes, and jalapeño is the chili topper […] -
See articleCheesy Vegan Baked Spinach Dip
This healthy twist on the Cheesecake Factory favorite features aromatics, fresh spinach, and frozen artichoke hearts for convenience. A creamy cashew and white bean sauce, stirred in just before baking, delivers mouthwatering cheesiness and is significantly lower in fat than traditional versions. Serve with home-baked tortilla chips and a dollop of pico de gallo for […] -
See articleTrumpet Mushroom, White Bean, and Gnocchi Stew
Looking for a tasty trumpet mushroom recipe that’s not fussy and has a modest ingredient list? Ready in just 40 minutes, this hunger-busting mushroom and gnocchi stew makes excellent use of minimally processed whole-food ingredients, such as canned tomatoes and beans, prepared gnocchi, and store-bought mirepoix (a mix of sauteed onion, celery, and carrots). Umami-rich […] -
See articleCoconut Curry Noodle Bowls with Mushrooms
These 30-minute, one-pot curry noodle bowls are perfect for a satisfying weeknight meal—and you won’t be left with a pile of dishes! Mushrooms, pad Thai noodles, cauliflower florets, and shredded carrots add texture, but it’s the creamy broth featuring red Thai curry paste and coconut milk that takes this one over the top. Don’t be […] -
See articleMediterranean Pasta Bake with Mushrooms and Eggplant
This scrumptious Mediterranean pasta bake combines the flavor-melding magic of casseroles with the convenience of pasta, and it requires just 20 minutes of active prep time. The quick blender sauce tastes fresher than anything out of a jar, and it comes together in a jiffy. There’s no need to turn on the stovetop with this […] -
See articlePotato-Kale Black-Eyed Pea Soup
This creamy, partially blended soup has so much going for it and makes a cozy meal on a cool night! A plantain adds a touch of sweetness and holds up like a potato in this soup—if you prefer a more peppery taste, use a parsnip instead. Black-eyed peas and kale add extra body and substance, […] -
See articleWarm Roasted Potato, Kale, and Persimmon Salad
Wondering what to do with the persimmons you found at the market? Grab an oven tray and roast them to sweet, juicy perfection so they can star alongside roasted potatoes in this festive fall side salad. The sweetness of the persimmons deepens as they roast, making them a key ingredient in both the salad and […] -
See articleSpicy Citrus Slaw with Pearl Couscous
Served over a bed of tender pearl couscous, this spicy citrus slaw is an excellent side dish for a special occasion and hearty enough for a light lunch. Vibrant with juicy oranges and tangy kumquats and with raw carrot and celeriac adding extra crunch, this festive salad looks as good as it tastes. Frisee is […]
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.