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Katie Simmons is a Personal Chef based in Chicago, and a graduate of the CNS and eCornell Plant-Based Nutrition Certificate. Her Plants-Rule website features delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor. You can follow Chef Katie on her Instagram @chefkatiesimmons and on Facebook.

Easy Wild Rice Pilaf
Easy Wild Rice Pilaf

This healthy wild rice pilaf features a colorful blend of whole grain rice. Rice is naturally gluten-free and simple, oil-free flavoring makes this plant-based recipe an essential side dish for holidays.


Smashed Potatoes
Smashed Potatoes

This vegan gluten-free, oil-free recipe is an essential comfort food dish.


Pumpkin Pecan Oat Cookies
Pumpkin Pecan Oat Cookies

This easy recipe avoids refined sugar or syrup with the natural sweetness of bananas. Pumpkin purée keeps them oil-free while maple extract and pumpkin pie spice mix adds a seasonal flavor.


Stewed Zucchini With Basil and Mint
Stewed Zucchini With Basil and Mint

Cooked low and slow, stewed zucchini and yellow squash are meltingly tender in this simple, healthy dish.


Cavolo Nero: Kale and White Bean Soup
Cavolo Nero: Kale and White Bean Soup

This oil-free recipe is based on the classic Italian Beans ‘n Greens Soup. It’s name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any greens you like.


Red Quinoa Enchiladas Rojas
Red Quinoa Enchiladas Rojas

This delicious Mexican recipe uses red quinoa for a protein and fiber-packed enchilada filling. Roja sauce, made from dried ancho chilies brings a smoky heat to the dish.


Bean Stew With Parsnip Mash
Bean Stew With Parsnip Mash

This recipe is a vegan take on a classic recipe, Beef Stew in Red Wine Sauce. Traditional beef is replaced with hearty Mayacoba beans. You can simmer it in your Slow Cooker, the oven, or right on your stove top.


Mexican Chili Bean Stuffed Peppers
Mexican Chili Bean Stuffed Peppers

These make impressive, delightful entrees for a party – who doesn’t like their own portioned entree? Or, simply freeze extras and reheat for a quick meal for one.


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