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 articleMushroom Cheesesteak Sandwiches
Inspired by Philadelphia’s most famous exports, these homemade vegan cheesesteak sandwiches are seriously crave-worthy and come together in just 30 minutes. The meaty texture and umami-rich flavor of portobello mushrooms pair well with caramelized cooked onions, bell peppers, and crispy whole grain French bread. You’ll want to bookmark this “cheese” sauce; while it tastes rich, […] -
See articleAlmost Egg Salad
You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap, serve on toast, or scoop it up with apple slices. Tips Optional oil: This is a Forks […] -
See articleBuffalo Cauliflower Pita Pockets
Give frozen cauliflower a saucy zing in these pockets. Here, aquafaba—the viscous liquid from a can of chickpeas—stands in for the butter that is typically found in buffalo sauce. The result is a silky sauce that is equal parts healthy and delicious. The pockets are stuffed with sautéed cauliflower, carrot, and onion, and creamy mashed […] -
See articleCreamy Baked Fettuccine with Kale
This one-dish baked fettuccine with cherry tomatoes and kale is a great hands-off recipe that results in succulent flavors and requires very little washing up. It’s so easy! Grab a baking dish, add tomatoes, aromatics, and fresh rosemary, and roast for 20 minutes, letting the flavors intensify. Then, add the pasta—we advise breaking the dry […] -
See articleRoasted Red Kuri Squash and Golden Beet Mash
There’s nothing like a side of mashed veggies to round out a menu. The success of this vibrant mash lies in roasting the veggies first, intensifying their flavors. Red kuri squash has a mild, chestnut-like flavor and a rich, velvety texture when cooked, which makes it great for mashing. Yellow beets and shallots add extra […] -
See articleHearty Szechwan Coleslaw with White Beans
This meal-worthy Asian-style coleslaw recipe comes together in 30 minutes (or less) and is bursting with flavor. Uncooked millet gives this tri-cabbage slaw an unexpected crunch. For nuttier whole grain flavor, toast millet in a dry skillet over medium until golden, stirring often. -
See articleLoaded Mashed Turnips, Butternut, and Apples
Loaded with color and flavor instead of cheese and sour cream, this festive vegan mash is a winning side dish for a holiday or celebration dinner. The three-prong mashup—featuring turnips, butternut squash, and shredded apple, for extra sweetness—works deliciously well. A garlicky cashew sauce provides a rich creaminess that elevates this beyond an everyday dish. […] -
See articleBlueberry-Tangerine Oats
Greet the day with this pretty breakfast treat, which only takes 15 minutes to prepare and is perfect for fall or winter when tangerines are in season. Rolled oats absorb tangy citrus flavor as they’re cooked with tangerine juice, while fresh blueberries and tangerine chunks lend juiciness to every bite. To finish, top with crunchy […] -
See articleZa’atar-Seasoned Couscous with Kale and Charred Lemon
The earthy, aromatic flavors of za’atar seasoning pair deliciously well with citrusy lemon zest and warming cinnamon, giving this grain-forward entree a bright, rich flavor. Water-sautéed onions and wilted kale form the base of the dish. Once the veggies are soft and sweet, add whole-wheat pearl couscous, seasonings, chickpeas, and chopped dates. Top it all […] -
See articleHarissa Roasted Carrot Salad with Couscous
This flavorful and brightly colored salad deserves a spot on your holiday table, and because it features a base of chickpeas and couscous, it’s also substantial enough for a plant-based entree. Multicolor carrots get oh-so-flavorful when coated in lemon juice and harissa seasoning and roasted until perfectly sweet. Thinly sliced cabbage adds crunch, while pomegranate […] -
See articleBaked Celeriac, Carrot, and Parsnip Mash
When you’re tasked with bringing a side dish to a gathering, this homey three-root casserole will suit vegans and non-vegans alike. A trio of mashed root veggies—celery root (celeriac), parsnip, and carrot—get rich, savory flavor from roasted red bell peppers, nutritional yeast, and scallions, while dried sage and summer savory add subtle herbal notes. A […] -
See articleKasha Pot with Potatoes, Cabbage, and Golden Beets
Dry-roasted buckwheat (aka kasha) has a rich, nutty flavor and is the backbone of this hearty gluten-free meal. Potatoes and golden beets become sweet and tender as they’re cooked with aromatic onion, garlic, and caraway seeds, while cabbage adds a subtle, almost crunchy texture. The four-ingredient cashew-based dill cream is a perfect topper, lending brightness […]
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