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.
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Comments (3)
Just getting ready to try recipe. However recipes look appetizing. Cannot wait to try.
The flavors of this recipe are outstanding. My son took a few bites and said, “You should make this again.” That being said, I didn’t use a grill pan. Instead I spritzed the sweet potato slices with oil spray, then sprinkled on the lime juice and spices, and baked them the oven at 375 for about 45 minutes. They still got nice and browned on the edges and bottom. I baked the onion, wrapped in foil, for about the same amount of time. For the salsa, I used Trader Joes’ roasted corn (frozen, then thawed) and pickled rather than grilled jalapeno.
You know you shouldn’t use oil (spray) WFPB is a no oil! You could have used veggie broth!!!