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Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

All Contributions from Nancy Macklin (78)

Sun-Dried Tomato and Chickpea Sliders

Put the veggie back in veggie burger with these produce-packed sliders. Mushrooms, chickpeas, zucchini, onion, garlic, and sun-dried tomatoes come together to…

Sun-Dried Tomato and Chickpea Veggie Sliders see article

Watermelon-Kiwi Ice Pops

Made with just two ingredients and zero added sugar, these pretty ice pops are sweet, tangy, and truly refreshing. Use the deepest-red…

watermelon kiwi ice pops see article

Red Onion and Charred Cauliflower Tacos

These veggie tacos get their smoky flavor from chipotle salsa and roasted corn. If you can’t find frozen roasted corn, cook regular…

Charred Cauliflower Tacos see article

Plum Rosette Tarts

Rosy red plums make for a show-stopping dessert that’s worthy of special occasions. Nectarines or persimmons would be equally tasty and pretty…

Two pretty pink-red rosette plum tarts side by side on a light marble table see article

Vegan Pancit with Vegetables

Pancit is a Filipino-style dish using rice noodles. In this version, we used Mai fun noodles, which are thinner than regular rice…

Pancit with Vegetables - Plant-based take on a Filipino dish. Thin rice noodles in a bowl with mushrooms and shredded carrots, with lime wedges and chopsticks on the side see article

Polenta and Sweet Potato Mash with Mushroom Sauce

In this mouthwatering dish, juicy cremini mushrooms and blistered cherry tomatoes meld into a hearty base of mashed sweet potato and polenta….

A hearty, colorful bowl of polenta and mashed sweet potato topped with blistered cherry tomatoes and juicy cremini mushrooms, with a dish of pine nuts on the side see article

Savory Oats with Asparagus and Peas

Start your morning on a nutritious note—or change up your lunch routine—with this veggie-ful savory oatmeal. The garnishes are optional, but you’ll…

A bowl of savory homemade vegan oatmeal studded with asparagus and peas, and topped with lemon wedges and radish slices, on a white wooden table with a bowl of additional garnishes on the side see article

Lemon Hummus Pasta

Hummus is a savvy shortcut for creamy-without-the-cream pasta, and lemon zest and fresh oregano add a touch of tanginess. This easy-to-make pasta…

Lemon Hummus Pasta: Penne pasta tossed with a creamy hummus-based dressing, tossed with chopped red bell pepper. Served on a white plate, with lemon wedges on the side. see article

Caribbean Black Bean Soup with Mango Relish

The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when…

A Caribbean-inspired black bean soup, served over brown rice, topped with diced mango relish, in a white bowl atop a blue plate next to a spoon see article

Farro and Spinach Salad with Air-Fried Beets

With air-fried beets, tangy orange dressing, and chopped fresh pears, this salad packs a fruity punch with every bite. The secret to…

Crispy air fryer beets sit atop a colorful green salad with spinach and other chopped veggies including fresh pair, in a hexagonal white bowl in bright light see article

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