Laura McLively, RDN

Laura McLively, RDN Author of The Berkeley Bowl Cookbook (©Parallax Press 2018), food writer, registered dietitian, and

Laura is a Bay Area dietitian, author of The Berkeley Bowl Cookbook (©Parallax Press 2018), and correspondent for the Bay Area News Group. She’s passionate about sharing her love of colorful, plant-based eating with her readers, clients, and patients. Laura is available for recipe development, public speaking, writing, and private consultations.

Obsessed.
12/31/2025

Obsessed.

was my first and only and I’ll never forget the way she made me feel—more alive, more joyful, more blessed. She was i...
12/29/2025

was my first and only and I’ll never forget the way she made me feel—more alive, more joyful, more blessed. She was insanely talented but also humble and approachable, and she made so many authors look good because of her artistry. She managed to finish her last book, Cookbooking (), which comes out next hear, before she passed thanks to her passion and unwavering commitment to her vision; I, for one, will be grabbing my copy to soak up every last bit of Debbie that she put into the world. Debbie, I will miss your laugh, your joy, your beautiful heart, and your radiant smile, and I will forever treasure your name in my cookbook and how it brought you into my life. Xox

I promise you—you’re going to want to make this festive centerpiece for a holiday dinner! Get the recipe link in bio and...
12/19/2025

I promise you—you’re going to want to make this festive centerpiece for a holiday dinner! Get the recipe link in bio and on

Make these Orange Anise Almond Cookies for the holidays—crispy and perfect for holiday gatherings, gifting or setting ou...
11/29/2025

Make these Orange Anise Almond Cookies for the holidays—crispy and perfect for holiday gatherings, gifting or setting out for Santa. Recipe link in bio or on

Keep using up those pumpkins, with this fall twist on a classic. This meal is perfect for cooler days when you’re cravin...
11/24/2025

Keep using up those pumpkins, with this fall twist on a classic. This meal is perfect for cooler days when you’re craving something hearty yet simple. Recipe link in bio and on

11/11/2025

Eight years without my person. I miss her laugh, her dorky sense of humor, her peaceful little mobile home with birds chirping, her endless creativity and commitment to not wasting any scrap of fabric, her homemade gifts, her relentless and enduring love, and her unmatchable companionship. I am so blessed to have had the best mom in the world, but it makes it all the harder to be without her. It helps to see these reminders that so much of her is still with me, including her parading around in her silly homemade creations :)

Davis community: come out this Sunday for the first annual No-Buy Holiday Gift Swap! Bring your gift-worthy, gently used...
11/10/2025

Davis community: come out this Sunday for the first annual No-Buy Holiday Gift Swap! Bring your gift-worthy, gently used items in the listed categories to the Cesar Chavez MPR at 9:30 AM and “shop” for treasures to gift your loved ones this holiday season, without any cost to you or our environment! will gladly take any unclaimed items to their clientele so rest assured they will go to someone in need. Let’s create a world in which generosity isn’t tied to consumerism!

Beautiful ride, stupid fall.
11/10/2025

Beautiful ride, stupid fall.

11/06/2025

Fall is baking season, and that means it’s time to restock my pantry. Join me in the section of the to learn how to fill your own containers so you get exactly as much as you need, save money, reduce food waste, and reduce unnecessary packaging and plastic waste… and have an organized, pretty pantry in the end. It’s a win win win win win.

Don’t let those pumpkins go to waste—you can bake them whole at 350 in a baking dish to catch the juices, and when it co...
11/05/2025

Don’t let those pumpkins go to waste—you can bake them whole at 350 in a baking dish to catch the juices, and when it collapses and softens it’s ready to scoop out the flesh. Throw it into a soup or a sweet treat like this spice cake from The , which is so damn perfect with its moist crumb, tangy fresh cranberries and crunchy pumpkin seeds—and also happens to be vegan and whole grain!

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