Mom’s Kitchen Handbook is my answer to all of the women over the years who have asked me for advice on feeding a family. With three kids of my own, I know it’s not always easy.
I hope to share some of what I’ve learned as a food professional, and through trial and error with my children. Whether it’s figuring out what to pack for lunch or setting limits on a sweets and snacks, this blog distills my approach to raising healthy, curious eaters, wading through our confusing culture of food and nutrition, and figuring out that age-old question: what’s for dinner?
In addition to my job as mom, I’m a freelance food writer, registered dietitian with a master’s degree in nutrition, and cooking teacher. My first cookbook, Best Lunch Box Ever (Chronicle Books) was published in 2013. I’ve also written for the New York Times, the San Francisco Chronicle, Cooking Light, Real Simple, Bon Appetit, Self, and Parenting, among others. I also blog for the Huffington Post. My recipes appear in the novel The Little Coffee Shop of Kabul and the Food52 cookbook. Mom’s Kitchen Handbook was named a Top Favorite Mom Food Blog by Red Tricycle.
I live in San Francisco with three daughters and my husband, who also happens to be my very gracious, and very unpaid editor. If you find a typo or grammatical error in my work, it’s because he was out of town and couldn’t give my writing a once over before I sent it into the blogosphere.
To learn a little bit more about me and the thinking behind this blog, check out this interview on the popular parenting website Red Tricycle, this write up on Social Moms when I was named Mom of the Month or this feature for the SF Weekly.
You can find some of my other work here:
- HOMESPUN HOLIDAYS :: San Francisco Chronicle
- TRY WINTER VEGGIES RAW AND SHAVED :: San Francisco Chronicle
- SPINACH SALAD WITH MANGO AND CANDIED PECANS :: Bon Appetit
- PEACH MANGO SMOOTHIE :: Cooking Light
- WHEN BABY PULLS, TUGS, AND PINCHES :: Parenting
- POWER HUNGRY :: Fit Pregnancy
E-mail me at firstname.lastname@example.org.
Photo by: Jessica Antola