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Katie Morford

@katiesmorford

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Food writer & registered dietitian. Author of 3 cookbooks (a 4th due next year). Also write for magazines, online & a blog. My best job? Mama to 3!

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Just popping in here to remind you that all three of my cookbooks are tailor-made for back-to-school:
*Best Lunch Box Ever, to help make lunch packing a little big easier
*Rise & Shine, to give you something wonderful to wake up to on weekday mornings
*PREP, to arm your young people with recipes and skills to cook for themselves.
* Available at indie bookstores and behemoth booksellers everywhere
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photo by the fabulous Laura Reoch @septemberdays_photography
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#backtoschool #cookbookauthor by @katiesmorford

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a month ago

The second in an ongoing series on easy, healthy snack plate lunches.
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On every plate I aim for:
A source (or 2) of protein
Vegetables or fruits (or both)
Healthy fats (in this case, fish!)
Quality carbs/grains
Flavor and interest (cornichons, lemon juice, everything spice!)
Plus something hydrating.
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Scale the amounts up or down to suit your appetite.
#tinnedfishplate #healthyeating #snackplate #snacklunch dietitiantips taken in San Francisco, California by @katiesmorford

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2 months ago

I’ll have what she’s having 💃🏼
Consider this a multivitamin + fiber in a juice glass, no AG1 required!
✨
I switch it up depending on what’s in the fridge…this batch was roughly 1 celery stalk, 1/5 of an English cucumber, big handful spinach, 1/3 of an apple, some snips of parsley, 1/3 cup water, 1-in piece ginger, 1 small mandarin blended and poured over several ice cubes.
#greenjuice #blenderjuice by @katiesmorford

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8 months ago

Yesterday’s snack plate lunch:
*Protein: About 2/3 c cottage cheese, 2 slices turkey
*Fruit & Veg: Carrots and blueberries
*Fiber and healthy fats: Trader Joe’s seeded flatbread crackers and homemade almond flour banana bread
*For taste: pickles! Which I love with cottage cheese
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As always, adjust the ingredients and amounts to suit your palate and appetite.
#snackplatelunch #snackplate by @katiesmorford

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10 days ago

#ad Roasted Artichokes with Lemon Dijon Vinaigrette!
I consider it my personal mission to get you to try your hand at cooking fresh artichokes. They’re so good for you: gut friendly, deeply satiating, and rich in healthy plant phytonutrients, magnesium, folate, and more. The artichokes here are from Ocean Mist Farms, the largest grower of fresh artichokes in the country. The company goes back generations, and descendants of the founding family are still involved to this day.

*Recipe: Roasted Artichokes with Lemon Dijon Vinaigrette
2 medium to large globe artichokes
2 lemons
Salt
Black pepper
2 teaspoons finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
¼ cup extra-virgin olive oil (for the vinaigrette)
Preheat oven to 400°F.
* Trim the ends of the stems and pull off the leaves at the very bottom. Peel the stems until tender and lighter green. Use a serrated knife to cut about an inch off the tops of the artichokes then cut in half. Use a metal spoon to scrape out the fuzzy “chokes” at the center of the artichokes. (Note, the chokes can be removed before or after cooking the artichoke.)
* Squeeze ½ lemon over the artichokes and drizzle lightly with olive oil. Rub that over the artichokes and season with salt and pepper. Arrange cut-side-down on a non-stick or parchment-lined baking pan. Cover tightly with foil.
* Roast the artichokes on the bottom rack of the oven for 30 minutes. Remove the foil and continue to roast until the hearts are tender when pierced with a knife, 10 to 20 minutes more. Pluck out a big leaf and give it a try. If that’s tender, too, it’s done.
* In a small bowl whisk together the shallot, mustard, 2 tablespoons lemon juice, thyme, a big pinch of salt, and several grinds of black pepper. Whisk in ¼ cup olive oil.
* Arrange the artichokes cut-side-up on a plate or platter. Season lightly with flaky salt and spoon the vinaigrette over the top.
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For more artichoke recipes and “how to” tips comment ARTICHOKE below and I’ll DM you a link.
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https://www.oceanmist.com/?utm_source=spool&utm_medium=pr&utm_campaign=brandpoint
#artichoke #artichokerecipe by @katiesmorford

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11 days ago

Protein-rich pumpkin pancakes for breakfast this week! 5 ingredients, done in a blender, weekday-easy, my kids love them. Ingredients:
4 eggs
1/2 cup pumpkin puree (unsweetened)
1 cup rolled oats
1 cup low-fat cottage cheese
1 teaspoon pumpkin pie spice
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Makes 2-3 servings (30 g protein/6 g fiber for 2 servings).
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Comment Pumpkin and I’ll DM you the recipe.
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https://www.momskitchenhandbook.com/yummy-pumpkin-protein-pancakes/?amp=1
#proteinpancakes #pumpkinseason #pumpkinrecipes by @katiesmorford

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13 days ago

Forget PSL…it’s Baked Pumpkin Donuts with Brown Butter Glaze season.
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Recipe on last week’s meal plan that’s up on the blog or leave a comment and include the word pumpkin and I’ll DM you the recipe 🧑‍🩰
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https://www.momskitchenhandbook.com/baked-pumpkin-donuts-with-brown-butter-glaze-perfect-for-thanksgiving-weekend-breakfast/
#pumpkinseason #donuts #pumpkinrecipes #bakeddonut by @katiesmorford

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16 days ago

Culinary dietitian reporting for duty 😉
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#dietitian #healthyrecipes #dietitianapproved #healthyeating by @katiesmorford

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18 days ago

Getting my brother to pose for the camera, smiling no less, is as rare as finding a truffle in your backyard garden. But alas, he did for the opening party of the impossibly glamorous @oldpostofficeburlingame — the latest addition for him and his partners.
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The restaurant kept original details of what was, yes, an old post office, and added spectacular updates (a row of stunning deco lights and a gilded bar for starters).
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I got the chance to meet chef Jonathan Granada, who has big plans for the menu including a roasted duck done in a stone oven built for this express purpose. Also, the cocktails are spot on.
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Well done to the entire Bacchus Management team
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P.S. props to @justaddsalt_ for getting my brother to smile for the camera.
#burlingame #bayareafoodie #restaurantopening #sffoodie by @katiesmorford

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20 days ago

Instant Pot Beef & Butternut Squash Chili. Easy, healthy delish. What’s not to love?
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Want the recipe? Leave a comment w the word CHILI and I’ll DM it to you. I also have a slow cooker version which you can find on the blog or leave a request for that recipe as well.
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https://www.momskitchenhandbook.com/instant-pot-beef-butternut-squash-chili/
#chili #instantpotchili by @katiesmorford

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21 days ago

The Meal Plan is up! Here’s what’s on the menu:

*Blueberry Balsamic Sheet Pan Chicken
* Reset Button Salad with Carrot Ginger Dressing
*Saucy Slow Cooker Turkey Meatballs
*Salmon Burger Lettuce Wraps
*Roasted Cauliflower Tostadas with Smashed Avocado
*Freezer-Friendly Breakfast Burritos
*Baked Pumpkin Donuts with Brown Butter Glaze
❤️Find it on the home page of the blog or comment MEAL PLAN and I’ll DM you the link!
https://www.momskitchenhandbook.com/this-weeks-meal-plan-fall-september-25-2026/ by @katiesmorford

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22 days ago

This week’s snack plate lunch was all about emptying leftovers in the fridge. It checked a lot of the nutrition boxes I aim for—protein, fiber, healthy fats,
fruits and veg. As always, scale your plate up or down depending on your appetite and what you love!
#snackplatelunch #snackplate by @katiesmorford

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24 days ago