close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

description

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.

Headshot of Nancy Macklin

All Contributions from Nancy Macklin (138)

Vegan Strawberry-Rhubarb Muffins

These moist, tender vegan muffins taste like a strawberry smoothie, with rhubarb providing a hint of tartness that dials up the mouthwatering…

strawberry rhubarb muffins in a muffin tin and an on gray plate with a pink napkin see article

Tropical Slow-Cooker Oatmeal

Whether you’re hosting brunch or just want to wake up to a warm, healthy plant-based breakfast, this slow-cooker oatmeal is an excellent…

Tropical Slow-Cooker Oatmeal in blue glass bowls on a wooden table as a woman's hand reaches for one bowl see article

Springtime Beet Soup

Get a spoonful of spring with this creamy, colorful beet soup, which has full, well-balanced flavors without being heavy. For the most…

Springtime Beet Soup in white bowls on a wooden lattice placemat see article

Mexican Chocolate Energy Bites

Big flavor can come in small packages, and such is the case with these Mexican chocolate treats. Medjool dates naturally have a…

Mexican Chocolate Energy Bites on a blue wood tabletop see article

Roasted Red Pepper and Squash Soup with Chickpeas

Roasted red bell peppers and nutty tahini spruce up this simple squash soup for a crave-worthy bowl of goodness that fills both…

Roasted Red Pepper and Pumpkin Soup with Chickpeas in blue ceramic bowls with a metal soup spoon see article

Butternut-Bulgur Chili

This butternut squash and bulgur vegan chili is rich, complex, and oh-so-satisfying. A combination of poblano chiles, jalapeños, cocoa powder, and warming…

Butternut-Bulgur Chili in blue bowls with quartered butternut squash on the table next to the bowls see article

Oil-Free Farro Fried Rice

Farro takes the place of white rice in this healthy oil-free variation of Chinese fried rice. Kale—the king of nutrient-dense leafy greens—steps…

Oil-Free Farro Fried Rice in a white skillet with a wooden serving spoon see article

Spaghetti Squash Pho

Traditional Vietnamese pho uses rice noodles to soak up the flavorful broth, but this plant-based remix substitutes tender strands of spaghetti squash…

Spaghetti Squash Pho in two white bowls with chopsticks see article

Thai Green Curry Chickpeas with Spinach

Not sure what to do with those extra cans of chickpeas (aka garbanzo beans) in your pantry? This quick and healthy meal…

Thai Green Curry Chickpeas with Spinach in a white bowl with a metal serving spoon see article

Eat-the-Rainbow Salad

Eating a colorful array of fruits and vegetables not only keeps meals interesting but also ensures you get the full spectrum of…

Eat-the-Rainbow Salad on a blue plate with metal fork on a teal tabletop see article

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.

Join the Course

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap