Welcome to fork in the road
Take the path to plant-based
Plant-rich recipes, plant-based meal planning, and eco kitchen tips
The Latest Posts
Pumpkin Oatmeal Bowl
A simple steel cut or rolled oats breakfast bowl with pumpkin puree and pumpkin spice blend.
Vegan Zucchini Bread
Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.
Maple Dijon Dressing
An easy homemade salad dressing with maple syrup, dijon mustard, and apple cider vinegar. Just 5 minutes!
Roasted Broccoli and Acorn Squash
A delicious fall and winter side dish, or topping for salads and bowls. Just 5 ingredients and 40 minutes!
Tahini Stuffed Dates
A savory and sweet date stuffed with tahini and then drizzled with melted chocolate.
Miso Tahini Dressing (or Dip)
A super simple (5-minute!) recipe that’s great as a salad dressing, a veggie dip, or a sandwich spread.
Vegan Zucchini Bread Muffins
Fluffy, moist, and oil-free, these plant-based zucchini muffins are tasty as breakfast or afternoon snack.
Roasted Broccoli and Green Beans
A simple and delicious combo that’s great as a side or a topping for salads and bowls.
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Welcome, I’m Kristina!
DIETITIAN | MEAL PLANNING GURU | CRAZY PLANT LADY
I’m a registered dietitian by day and toddler mom by night, so I know how hard it is to make plant-centered meals a priority. My mission is to help more people eat more plants, and that’s why I started Fork in the Road.
Let me be your guide as you take the “fork in the road” on the path to plant-based eating!
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