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 articleSautéed Veggies with Lemon Pepper
A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish. For even cooking, cut any extra-large broccoli and cauliflower florets into bite-size pieces. -
See articleCarrot Dogs
Don’t doubt the deliciousness of carrot dogs until you’ve tasted one. Cooked whole carrots soak up tons of flavor from a smoky marinade. Though these carrot dogs need four hours to marinade, this recipe requires only about 20 minutes of active prep time. Give these other healthy vegan recipes a try today! -
See articleRoasted Strawberry Bruschetta
This strawberry bruschetta is an eye-catching appetizer. Hummus is the surprise ingredient in these tasty toasts—it presents like a soft cheese and contrasts nicely with the sweetness of roasted fruit. Balsamic vinegar and black pepper amplify the natural sweetness of fresh strawberries. -
See articleLemon Broccoli Rotini
Enjoy the classic combination of broccoli, lemon, and tarragon in this creamy pasta dish. For the best presentation, use the same half of the lemon for the zest and juice, reserving the other half to cut into wedges for serving. -
See articleFreezer-Friendly Oatmeal Cups with Berries and Toasted Almonds
Don’t worry: Though these fruity oatmeal cups take six hours to set in the freezer, they require just 15 minutes of active prep time. Keep them in the freezer so they’re ready when you are. Just pop a couple of these in the microwave for a quick breakfast. -
See articleGrits and Greens
Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a squeeze of lemon. -
See articleSpring Frisée Salad with Strawberry Vinaigrette
Strawberry takes center stage in this fresh, bright, beautiful salad, which features an easy vinaigrette to tie it together. Frisée is a curly-edge salad green that you may see labeled as curly endive. If you don’t find it in your grocery store, pick up a bag of mixed salad greens—frisée may be part of the […] -
See articleFarro Salad With Blueberries and Lemon Dressing
Farro and fennel bring earthy flavors to this fresh salad, while blueberries add juicy sweetness. A zesty lemon dressing rounds it all out. Be sure not to drain off all the farro cooking liquid without saving a little to use in the dressing. -
See articleGreen Beans and Potatoes with Mustard Vinaigrette
Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls for cooked bulgur, so be sure to have that ready to go. -
See articleVegetable Cacciatore with Rotini
Generous amounts of mushrooms, zucchini, and carrots add heartiness to this plant-based variation on a classic Italian dish. Thanks to the corkscrew shape of rotini pasta, the sauce clings especially well. -
See articleStrawberry Rhubarb Oatmeal
Pleasantly tart rhubarb melts into this creamy oatmeal for sweet, fruity results with a bit of tang. Feel free to garnish with any additional berries you have on hand. -
See articleBanana and Chocolate Peanut Butter Brownies
These not-too-sweet treats make for satisfying snacks and just-enough desserts. Mashed banana helps moisten the batter, and sliced banana serves as a fresh topping that complements the chocolatey brownies. Wait until just before serving to top the brownies with banana slices.
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