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The Latest Posts
Dark Chocolate Tahini Cups
Easy homemade chocolate cups with a gooey tahini filling. A sweet and savory treat!
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!
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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