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 articleVegan Pineapple Coleslaw
Brighten up your summer BBQ with an incredible coleslaw that’s equal parts tangy, crunchy, and creamy. This refreshing recipe combines eye-catching purple cabbage with shredded carrots and chunks of juicy pineapple for a perfect savory-sweet combo to complement whatever plant-based goodness you have cooking on the grill. The velvety tofu-based dressing delivers that traditional creamy […] -
See articleZa’atar-Spiced Sweet Potato Lettuce Cups
Take one bite of these vibrant sweet potato wraps and you’ll immediately fall in love. Hearty slices of sweet potato are brushed in a Middle Eastern-inspired marinade that combines pomegranate molasses, za’atar seasoning, cumin, and turmeric to create a savory-sweet explosion of mouthwatering flavors. While the potatoes bake to tender perfection in the oven, you’ll […] -
See articleCreamy Carrot and Pea Soup
Fresh ginger, cinnamon, and coriander deliver unforgettable flavor in this creamy carrot soup. Instead of using dairy or oil to achieve its velvety texture, this dish simmers potatoes and chickpeas with the spiced carrots and blitzes them with an immersion blender to release their creamy, hearty properties. Unsweetened beverage-style coconut milk (which you can find […] -
See articleQuinoa Pilaf Primavera
Garlicky, herbal, and piled high with freshly grilled veggies, this delightful quinoa pilaf bursts with spring produce and is cooked inside using a grill pan for convenience. Aromatic mint and dill deliver oodles of fresh flavor to the chewy grains, while nutrient-dense spinach adds an extra dose of fiber to the medley. While the pilaf […] -
See articleSmoky Vegan Stuffed Mushrooms
Melt-in-your-mouth mushroom caps are stuffed with a smoky, savory mixture of mashed beans and grilled veggies to create the perfect party appetizer for your next gathering. Start by charring some licorice-scented fennel and tangy red onion to amplify their natural sweetness before chopping them up to add to the creamy bean spread. Cumin, paprika, and […] -
See articleCurry Chickpea Lettuce Wraps
Need a healthy, hunger-busting lunch recipe that will keep you full until dinnertime? These delightful chickpea wraps will do the trick. Each tender lettuce leaf cradles a goldmine of flavor thanks to the tangy curried salad dressing that will leave you savoring every last bite. Tofu creates a creamy texture while Dijon mustard, curry powder, […] -
See articleRefreshing Vietnamese Noodle Salad
Tender brown rice noodles and chewy black rice (aka forbidden rice) make this Vietnamese noodle salad supremely satisfying. The subtle spice of radishes, crunch of carrots, and juicy sweetness of green peas add delicious textural contrast to the grain-forward base. But the real star of the show is the homemade sweet chili dressing, which brings […] -
See articleStrawberry-Mint Salad with Easy Maple-Dijon Dressing
Sweet and herbal, tender and crisp—this simple strawberry-mint salad has so much going for it. Chopped red onion adds tanginess to the juicy berries while matchstick-cut jicama offers a refreshing crunch. (If you can’t find jicama, sliced cucumber would be a tasty substitute.) But the magic of this simple dish is in the dressing: Punchy […] -
See articleRaw & Roasted Vegetable Platter with Herbed Hummus
This vibrant vegetable platter is bound to be a hit at your next dinner party. Start by preparing the veggies in two different ways to unlock all the different flavors and textures your produce has to offer. Half of the veggies remain raw to deliver a crisp, cool crunch, while the other half are roasted […] -
See articleSouthwest Salad Bowls with Quick Mango Salsa
These hearty salad bowls are reminiscent of the beloved seven-layer bean dip you might enjoy as a party appetizer on game day, minus the unhealthy ingredients. A base of massaged kale is piled high with chewy quinoa, filling black beans, sweet corn, crunchy jicama, and creamy avocado to create a scrumptious symphony of Southwestern flavors. […] -
See articleVegan Italian Wedding Soup
Like a happy marriage, the flavors in this soup join together in perfect harmony. Traditional chicken stock is replaced by a rich veggie broth that’s infused with the lip-smacking flavors of tangy leeks and licorice-scented fennel. Carrots and green beans get delightfully tender as they soak up the savory broth and lend their earthy sweetness […] -
See articleGrilled Asparagus and Rainbow Carrots with Gremolata
Get your grill on with a colorful and herbaceous side dish that’s perfect for accompanying hearty veggie burgers. Cooked inside using a grill pan on the stove-top, you get the benefit of char-grilled flavor without having to fire up the BBQ. When choosing your produce, try to find rainbow carrots that still have the leafy […]
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