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)
Had to stop myself from getting a third helping. Used fresh cauliflower florets and a potato masher as mentioned in a comment above.
Love this
Sounds like you can use cauliflower that isn’t riced if you are just going to blend it anyway. And if you only blend have of the stew, a decent hand potato masher works too. Actually, it would work for the entire stew if you like chunky. Ok, now my mouth is watering.
Another option for recipes calling for coconut milk is to use a high quality coconut extract along with plant milk of choice.
When the recipe says “coconut milk beverage”, can I use canned coconut milk, or does it mean the refrigerated stuff?