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 (5)
The sauce was delicious! Great light and tasty meal for the summer. I also added some thinly sliced red bell pepper just to amp up the veggies. I think next time I’ll make double the sauce because it would be great as a leftover to drizzle on any veggie/rice bowl. Thanks for the great recipe!
Such an easy recipe to make and turned out scrumptious. My family greatly enjoyed it so I will be making again soon! Yum! Thank you very much.
Love, love, love this. Made it for thr first time today and I’ll definitely be making it again- thanks FOK
Tastes so fresh and delicious
I LOVE this Spring Roll Bowl recipe. Living in the Midwest doesn’t lend itself to an abundance of fresh vegetables. So I used frozen snow peas instead of fresh. I can’t tell the difference. Additionally, I use Millet & Brown Rice ramen noodles from Lotus Foods(Costco). Lastly, I only make one dish of vegetables & noodles at a time and save half the sauce for another meal.