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.
see more from this author
Comments (2)
I’m rating 5 stars to boost the average brought down by someone who appears not to have made the dish. I did. The only “challenging” ingredient to find for me was canned jackfruit. I’m fortunate to have a Whole Foods near me. Also Asian markets carry it. But not all areas will get that. I understand. The rest of the ingredients are staples at most grocery stores—which is a nice move from the creator.
We really enjoyed this. I doubled the lemon juice (personal taste). Next time will add more orzo— again, because we like pasta… Our first time with jackfruit. It’s pretty cool how it shreds up.
Served with a salad and whole grain pita. Enjoyed it and will make again. Thanks for putting this one out there.
Recipes seem simple, but I have no idea what some ingredients are or where to find them. I’m just trying to dip my toes in for an introductory run. I’ve chosen to go without coffee & creamer, and have half of my food as nutrient dense and gluten free, until he rarrndhz milk product free and