Katie-Mae

Chef

Katie Mae is a plant-based nutritionist and culinary instructor at PlantBasedKatie.com, supporting people in living brighter, fuller lives through whole plant foods. Katie Mae holds a Masters of Science in nutrition from Bastyr University and a Bachelor’s in human biology from Michigan State University. Since 2010 Katie Mae has been teaching weekly cooking classes at TrueNorth Health Center and working for Dr. McDougall’s Health and Medical Center. From 2010 to 2014, she was also the Nutrition Educator at Sonoma State University, and in 2012 she was trained as a post-partum doula. She says, “Let’s eat like our future matters. A plant-based diet is the single best thing we can do for ourselves, our children and the planet.” Through her online cooking trainings, live workshops, and e-cookbooks, Katie Mae teaches how to simply prepare plant-based meals that are bursting with flavor. She’s emphasizes herbs, spices, and other flavors from around the world to excite the taste buds rather than refined sugar, oil, salt, and processed foods. You can find out more about Katie Mae, her cooking courses, and her recipes at PlantBasedKatie.com and PlantzBootCamp.com. 

Posts by this Expert

Spicy & Sweet Potato Hash

1 small onion, diced 1 sweet potato, diced to ½-inch pieces ¼–½ cup orange juice (about 2 navel oranges, juiced) ½ cup water 1 tablespoon almond butter ½ teaspoon cinnamon ½ teaspoon chili powder... more

French Lentil Shepherd’s Pie

Bottom Layer Ingredients: 1 cup French or green lentils                                         5 cups low-sodium vegetable broth or water                 2 carrots, diced... more

Cranberry Sauce with Orange & Fresh Mint

½ cup water 12 oz. package of fresh cranberries (about 3 cups), stems removed 12-15 dates, pitted and diced 3 navel oranges (2 juiced) 2 cinnamon sticks 1-2 tablespoons mint, minced 1. In a medium... more

Pumpkin Curry with Chickpeas & Kale

1 red onion, minced (about 6 oz.) 1 green chile, minced (keep seeds for more heat) 3 large garlic cloves, minced 1 medium pumpkin, peeled, seeded and chopped (about 2 lbs.) 1–2 tablespoons curry... more

White Bean & Tempeh Pot Pie Stew

1 yellow onion, finely diced (6 oz.) 5 crimini mushrooms, diced (4 oz.) 2 carrots, finely diced (4 oz.) 3 celery stalks, finely diced (4 oz.) 3 large garlic cloves, minced 3 cups low-sodium vegetable... more

Brussels Sprouts Salad with Apples and Pecans

Brussels sprouts are nutrient powerhouses but are sometimes avoided because they can be bitter if undercooked and bland if overcooked. However, this recipe will make you a Brussels sprouts lover! The... more

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