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)
First off, between cutting the pineapple, cooking the wheat berries, and all the cleaning and chopping, there is no way you are going to get this done in 30 minutes. Still, I will make it again. Note that 1 cup of dry wheat berries makes 2 cups cooked. I doubled the recipe and served it open face on toasted sesame Ezekiel bread. When I ran out of slaw and pineapple, I made some more with cut orange pieces instead of pineapple and that worked well too. Since my BBQ sauce was very sweet, I used about 3/4 the amount called for. FWIW, I was able to eat a ton of this and still drop a pound that day.
This was way better than I thought it would be. We used farro since I couldn’t find wheat berries, but otherwise I made it exactly to recipe and my husband and I both had a hard time not eating two servings a piece. Wonderful. Definitely something we’ll try again.
I’ve never tried eating healthy