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 Cornbread Stuffing
Subtly sweet cubes of cornbread get a savory makeover when they’re mixed with sautéed mushrooms, celery, and onions in this delicious Thanksgiving side dish. The rich umami flavors of the veggie medley are further enhanced with fresh sage and poultry seasoning so every bite strikes the perfect balance of fluffy bread and earthy produce. Tart […] -
See articleVegan Apple Pie
This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of dates for both flavor and shape as you press it into the pie tin. Next, a precooked filling of spiced apples ensures a tender interior that bakes quickly in the oven so you […] -
See articleRoasted 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 your stomach and your soul. Chewy chickpeas add heft while the brightness of fresh-squeezed lemon juice pairs perfectly with the rich earthiness of the cubed squash. Serve this tasty stew with rounds of […] -
See articleCurried Butternut Squash and Cauliflower Stew
Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added […] -
See articleKing Oyster Vegan Cioppino
Instead of the traditional medley of seafood, our vegan cioppino gets its punchy flavor from a broth infused with fennel, white wine, lemon juice, and plenty of fresh herbs. King oyster mushrooms lend their meaty texture to the stew so you have plenty of plant-based goodness to sink your teeth into. Sweet cherry tomatoes get […] -
See articleChopped Salad with Air-Fried BBQ Chickpeas
Your classic chopped salad gets a boost of BBQ tang in this delicious vegan version, which adds extra substance with smoky-sweet chickpeas. Coated in a homemade spice blend and air-fried to crispy perfection, these little nuggets of flavor are amazing as a salad topper but also quite tasty on their own. The base of lettuce, […] -
See articleChewy Apple-Raisin Oatmeal Cookies
Perfect for keeping your energy levels high during a long hike or satisfying your sweet tooth after dinner, these oversized cookies are delightfully chewy and incredibly versatile. The wholesome combination of peanut butter, oats, raisins, and cinnamon tastes like a decadent treat but these crave-worthy cookies are totally free from refined sugar and oil. Don’t […] -
See articleApple Salsa with Cinnamon Tortilla Chips
Crunchy, cinnamon-scented tortilla chips are the perfect vehicle for enjoying this colorful apple salsa that’s infused with the warming flavors of allspice and cayenne. Juicy pomegranate seeds and crips cubes of pear add delicious texture to the fruity mix that’s enhanced even further with a squeeze of fresh orange juice. This simple recipe is perfect […] -
See articlePesto and Veggie Panini
Crispy bread, creamy pesto, and loads of warm, savory veggies—are you drooling yet? These superb sandwiches are the answer to all your mealtime woes. Yellow squash and spinach are sautéd with tangy red onions and sun-dried tomatoes to create the perfect plant-based panini filling. Make sure to whip up an extra large batch of the […] -
See articleBanana Split Oatmeal Bowls
Take a couple bites of this fruit-filled breakfast and you’ll instantly be hooked. Rolled oats get delightfully creamy when they’re simmered with bananas, date paste, and cinnamon to create the perfect gooey base for all your “sundae” toppings. Add fresh fruit (feel free to replace the suggested strawberries and pineapple with blueberries, pears, or anything […] -
See articleRosemary-Apricot Preserves
When fresh apricots are in season, freeze them so you can make these herby preserves year-round. Infused with fresh rosemary and the caramel-like notes of maple syrup, this tangy-sweet spread tastes great on baked sweet potatoes, corn bread, English muffins, whole wheat toast, whole grain crackers, or pumpkin pancakes. Homemade preserves also make for a […] -
See articlePesto Grain Bowl with Grilled Vegetables
Drizzle these robust quinoa bowls with a homemade vegan pesto sauce that packs a ton of flavor into every bite. Grilled corn, zucchini, yellow squash, and tomatoes add heft to this tasty dish, while a squeeze of fresh lemon juice livens everything up before you dig in. Feel free to swap out the veggies for […]
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