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.
All Contributions from Nancy Macklin, RDN (236)
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See articleOne-Pot Spicy Tempeh Chili Mac
This spicy vegan mac gets beefed up with tempeh crumbles, and because it uses just one pot, it’s super easy to clean up. Kidney beans add extra staying power, while a spicy aromatic tomato sauce—featuring tomato paste, canned tomatoes, and finely chopped fresh jalapeño—coats every inch of the earthy whole wheat macaroni elbows. And because […] -
See articleAsparagus, Potato, and Butter Bean Soup
Tender asparagus spears, hearty potatoes, and creamy butter beans pair wonderfully in this tasty springtime soup that tastes great year-round. Aromatic dill and spicy cayenne bring bursts of bright flavor to the mellow veggie broth, while chunks of hearty potatoes add satisfying substance. Serve this quick and easy recipe alongside a loaf of crusty whole […] -
See articleFive-Ingredient Veggie Burger
Cooking these earthy-tasting burgers in a very hot skillet creates delightfully crispy edges. All you need to make the delicious patties are five simple ingredients, plus salt and pepper. Serve with homemade ketchup, fresh-tasting mustard, Cheesy Caesar Dressing, Vegan Cheesy Sauce, or other condiments of your choosing. Tips Optional oil: This is a Forks Flex […] -
See articleThanksgiving Tabbouleh Salad
This succulent tabbouleh salad combines the best flavors of fall with a Middle Eastern classic to create a fusion dish that will knock your socks off. Hearty bulgur is cooked in a shallot-infused broth and then tossed with crisp cucumber, tender butternut squash, earthy kale, and tart dried cranberries. Cilantro takes the place of parsley […] -
See articleFarro Fried Rice
Farro takes the place of white rice in this healthy twist on Chinese fried rice. Kale—the king of nutrient-dense leafy greens—steps into a starring role amongst the other colorful veggies, which perfectly complement the chewy grains. A simple stir-fry sauce, infused with the fresh flavors of ginger and lime juice, adds brightness, while a sprinkling […] -
See articleVegetable Pot Pie
This eye-popping vegetable pot pie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this recipe calls for whole wheat pizza dough: Make some using our 10-minute recipe or look for oil-free options at the store (Trader Joe’s makes a good one). Editor’s Note (July 2025): […] -
See articleCurried Mango Ketchup
Looking for a tasty sauce to add to roasted veggies, veggie burgers, or a breakfast scramble, but don’t want to spend all day in the kitchen making it? Bright, tangy, and naturally sweet, this curried mango ketchup provides a wholesome alternative to traditional condiments and requires just 20 minutes of active preparation time. Made from […] -
See articlePineapple Ginger Smoothie
Take your taste buds on a tropical vacation with this cold and creamy concoction that tastes like sunshine in a glass. Blended banana and pineapple are infused with the invigorating flavors of ginger and turmeric so you end up with a slushy treat that’s halfway between a golden milk latte and a tiki drink. A […] -
See articleBlackberry Polenta Cake
Fresh blackberries are the star of this toothsome cake, adding juicy sweetness to every mouthful. Polenta makes a wonderfully dense but not heavy cake. Almond extract provides a rich flavor and applesauce keeps things moist. This rustic, guest-worthy vegan polenta cake uses flaxseed meal as a binder instead of the egg found in traditional polenta […] -
See articleStir-Fry with Peanut Sauce
Stir-fries should be pretty. This one uses vegetables for variety of color (two colors of peppers), texture (crisp peas and tender cabbage), and shapes (strips, shreds, and wedges). A luscious and easy-to-make homemade peanut sauce makes this vegan stir-fry extra satisfying. Note that this recipe calls for hot cooked brown jasmine rice, so be sure […] -
See articleButternut Squash Risotto
This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors of fresh sage and butternut squash. Tips Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately […] -
See articleMexican Breakfast Hash with Lime Crema
Butternut squash adds an unexpected but delicious earthy sweetness to this flavorful breakfast hash, which also features green bell pepper, jalapeño, corn, black beans, cumin, and chile powder. The luscious Lime Crema uses silken tofu to achieve a drizzly, sour cream–like texture that perfectly complements the cooked veggies. Enjoy this breakfast hash on its own […]
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