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Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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All Contributions from Nancy Macklin, RDN (152)

King Oyster Vegan Cioppino

Instead of the traditional medley of seafood, our vegan cioppino gets its punchy flavor from a broth infused with fennel, white wine,…

King Oyster Vegan Cioppino in a gray bowl with a metal spoon see article

Chopped Salad with Air-Fried BBQ Chickpeas

Your classic chopped salad gets a boost of BBQ tang in this delicious vegan version, which adds extra substance with smoky-sweet chickpeas….

Chopped Salad with Air-Fried BBQ Chickpeas on a white plate against a herringbone pattern tablecloth see article

Chewy Apple-Raisin Oatmeal Cookies

Perfect for keeping your energy levels high during a long hike or satisfying your sweet tooth after dinner, these oversized cookies are…

Chewy Apple-Raisin Oatmeal Cookies see article

Apple Salsa with Cinnamon Tortilla Chips

Crunchy, cinnamon-scented tortilla chips are the perfect vehicle for enjoying this colorful apple salsa that’s infused with the warming flavors of allspice…

Apple Salsa with Cinnamon Tortilla Chips on a wood cutting board see article

Blooming Baked Apples with Cinnamon Nice Cream

These show-stopping baked apples feature all the best flavors of fall: Sweet apples, tart cranberries, earthy walnuts, and warming cinnamon. While they…

Blooming Apples with Cinnamon Nice Cream on a black plate and wood tabletop see article

Pesto and Veggie Panini

Crispy bread, creamy pesto, and loads of warm, savory veggies—are you drooling yet? These superb sandwiches are the answer to all your…

Pesto and Veggie Paninis on parchment paper on a wooden cutting board see article

Banana Split Oatmeal Bowls

Take a couple bites of this fruit-filled breakfast and you’ll instantly be hooked. Rolled oats get delightfully creamy when they’re simmered with…

Banana Split Oatmeal Bowls in a white dish with a bowl of strawberries to the left see article

Rosemary-Apricot Preserves

When fresh apricots are in season, freeze them so you can make these herby preserves year-round. Infused with fresh rosemary and the…

Rosemary-Apricot Preserves with seeded crackers on a gray plate see article

Pesto Grain Bowl with Grilled Vegetables

Drizzle these robust quinoa bowls with a homemade vegan pesto sauce that packs a ton of flavor into every bite. Grilled corn,…

Pesto Grain Bowl with Grilled Vegetables in a white bowl with a metal fork see article

Harissa-Roasted Potato Salad

Harissa seasoning may become your new favorite ingredient after you get a taste of this irresistible potato salad. The Tunisian spice blend…

Harissa-Roasted Potato Salad in a wooden bowl see article

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