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 articlePotato Broccoli Mini Frittatas
These veggie-packed mini frittatas make for a savory, satisfying breakfast. Pair them with sides of whole wheat toast and fresh fruit. -
See articleAir-Fryer Eggplant Parmezzan with Pasta
Air-fryers are a fantastic tool for whole-food, plant-based kitchens, as they make it easy to cook up perfectly crispy meals and snacks without any oil. Crispbread crackers give air-fried eggplant extra crunch in this healthy take on an Italian comfort-food classic. Be sure to peel the eggplant because the skin can get tough. Tip: Depending […] -
See articleAir-Fryer Portobello Burgers with Thousand Island Aïoli
Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich […] -
See articleCrispy Tofu and Veggie Stir-Fry
Sesame-crusted tofu strips are air-fried until golden on the outside and creamy on the inside. The tofu strips will be delicate, so spoon them over the vegetables rather than tossing them into the stir-fry. A quick orange juice–based sauce adds subtle sweetness. -
See articleSzechwan Stir-Fry
Remember water chestnuts from chow mein when you were a kid? Those crunchy veggies are making a comeback in this spicy stir-fry, which also features juicy tomatoes, fork-tender eggplant, and spicy jalapeño chiles. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. -
See articleApple Pie Bars
Wholesome and perfectly sweet, these flavorful crisp-style apple pie bars make a homespun dessert that’s best eaten with a fork. Find more amazing apple recipes here. -
See articleFive-Spice Stir-Fry
Chinese five-spice powder brings deep flavor to this vibrant veggie medley. We opted for hot cooked quinoa in this stir-fry to mix things up, but you can use any grain of your choosing, including rice, barley, farro, or a multigrain blend. Stir-fry pro-tip: Stir the entire time you’re cooking so food cooks evenly and doesn’t […] -
See articleSweet Potato and Veggie Wraps
Hummus and baked sweet potato add heft along with luscious texture to these vegan veggie roll-ups. You can also skip slicing and enjoy them as wraps. Note that this recipe calls for baked sweet potato. One of our favorite healthy-eating hacks is to bake a few potatoes or sweet potatoes at once and stash them […] -
See articleCrispy French Toast Cups with Bananas Foster Topping
Are they for breakfast? Are they for dessert? Does it matter? These crispy fruit-filled French toast cups are a great way to start your day or end a meal. -
See articleCreamy Vegan Broccoli Chowder with Garlic Croutons
Broccoli’s fresh, earthy notes are especially tasty in rich, creamy dishes like this comforting vegan soup with a blended broccoli, potato, and white bean base plus tender broccoli florets for a chowder effect. Crisp, flavorful croutons are the perfect topper. If you don’t have an immersion blender, blend the soup in batches in a regular […] -
See articleMuffin Tin Mini Tostadas
Not just for muffins and cupcakes, muffin tins can help create a wide range of handheld dishes. In this delicious Mexican-inspired breakfast creation, a tortilla crown cradles a flavor-packed hash made with bell peppers, onion, sweet potato, and black beans. Be sure to top it off with fresh salsa and cilantro. -
See articleSlow-Cooker Vegan Cassoulet
This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three different varieties of canned beans make for a stew as richly flavored as it is convenient. Serve with a whole wheat baguette to sop up every bit of juice. Editor’s Note: Do not […]
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