My Week in Food


Like much of the country, my focus in food this week has been lightening things up in the kitchen after more than a few heavy holiday meals. Stocking up on fresh produce and pulling out the juicer seemed like a good start. On the left: beet, carrot, lime. On the right: kale, apple ginger.

Kale Salad with Garlic Oil, Lemon Salt and Eggs

Used the leftover kale for a main dish salad dressed (or rather, massaged) with warm garlic-infused olive oil and Meyer lemon salt that I can’t stop putting on nearly everything. Often those sorts of specialty items grow cobbwebs in my cupboard, but this salt is a winner (amazing on eggs). Mine was a gift, but I found something similar here at The Meadow, in case you’re interested.

A Simple Afternoon Snack: Avocado with Lemon and Salt

See, there’s that salt again, this time sprinkled over an avocado. After an afternoon of New Year’s Day football during which I got reacquainted with my long-forgotten love for Fritos,  I figured it was time to switch up my snack (but darnit those chips are good).

Sweet Potato  Black Bean Chipotle Soup

My mom popped in to hang with the kids one night while Mr. Mom’s Kitchen and I dashed out for a date, so I made a pot of Chipotle Sweet Potato Black Bean Soup from Crave Something Healthy. So good (and so easy) I sort of wished I was dining at home.

Roasted Butternut Squash with Meaty Marinara

If my children turn orange this week you’ll know why. Another meal rich in color was this roasted butternut squash (400 degrees until fork-tender) which was a base for spicy turkey marinara in lieu of pasta. Honestly, the combo is killer; nobody missed the spaghetti.

Colorful School Lunch

Looking at my photos this week, including today’s school lunch,  the theme appears to be COLOR, which makes sense since I’ve been inspired by the bright and beautiful Eating in Color cookbook from Frances Largeman Roth. If your New Year’s Resolution has anything to do with eating better, this is a terrific place to start.

San Marzanos in a Box

Another terrific place to start eating better is San Marzanos, the gold standard in good tomatoes (especially when fresh are out of season). Just spied them sold in boxes instead of BPA-lined cans.

Moroccan Lamb StewSo I bought up a couple and got them working in this Moroccan Lamb and Vegetable Stew. The recipe and spices came from Insalatas in San Anselmo. If you live nearby, have a peek at their little market at the side of the restaurant. Good stuff in there.

Homemade Chicken Pot Pie

Good stuff in here, too: the fixings for chicken pot pie, something I grew up on, but always from a box.

Lighter Chicken Pot Pie

Making it homemade was pretty straightforward using the Chicken and Mushroom Pot Pie recipe from Cooking Light. No leftovers.

A Clean KitchenIn addition to detoxing my pantry, I detoxed my kitchen, by cleaning out cupboards and refinishing counters. Had to snap a photo since this moment of minimalism was fleeting. Clutter and chaos returned by day’s end. Sigh.

Homemade Peppermint Ice Cream

Oops, how did this get in here? Homemade peppermint ice cream? Wasn’t I supposed to be detoxing? Gotta make room for such pleasures in life, even if it is between a green smoothie and a bowl of sweet potato soup.





It’s a notion seconded in this TED talk I listened to called, Why Dieting Usually Doesn’t Work by a neuroscientist who learned the hard way after 30 years of diets. Worth a listen, especially if you’re thinkng of launching into a New Year’s Diet.



Worth a look is this soon-to-be-published book on all things yogurt by Cheryl Sternman Rule. More to come on that, I’m sure.

How was your Week in Food?


01.09.2015 at12:57 PM #

Jessica @ Nutritioulicious

Looks like you’ve had a colorful and delicious week! Happy new year!

01.09.2015 at12:57 PM #

Katie Morford

Thanks Jessica…yes it was colorful and fun to cook, too. I love the indulgences of the holidays and the return to clean eating that comes after. Happy New Year to you too.

01.09.2015 at1:44 PM #


I’ve been thinking a lot about chicken pot pie lately, perhaps that will go on next week’s meal plan. Lots of vegetables here this week, too, but my mom gave me an ice cream maker attachment for my Kitchen Aide for Christmas and it would be ungrateful not to use it, right? I’m thinking I might start with peach since I froze many, many pounds of them last summer. 🙂

01.09.2015 at1:44 PM #

Katie Morford

An ice cream maker attachment to the KitchenAid…never heard of that, but it sounds genius. I think peach ice cream in January sounds perfect.

01.09.2015 at4:33 PM #


Thank you so much for mentioning my book. That’s so lovely and generous of you.

I am DELIGHTED to hear than San Marzanos are now sold in boxes. I’d taken to buying tomatoes in a jar, but they’re always pureed and I’d rather go back to the familiar brand I like, which is the one you pictured, and which comes in different consistencies (crushed, whole, chopped, etc.). Three cheers for BPA-free packaging!

01.09.2015 at4:33 PM #

Katie Morford

You are very welcome, Cheryl. I can’t wait to get cultured.

01.09.2015 at5:42 PM #

Anne|Craving Something Healthy

So glad you liked the soup Katie! That peppermint ice cream… I’m so on it – after I detox a bit from my holiday sugar high! Happy New Year 🙂

01.10.2015 at5:40 AM #


That’s a really good looking lunch. Yes, looking forward to that book-one thing I’m really missing inseoul is my usual morning fage. They have regular plain yogurt here everwhere, but its not the same.

01.10.2015 at5:40 AM #

Katie Morford

I see an entrepreneurial opportunity Yunah!

P.S. Loving your Instagram food feed.

01.10.2015 at9:08 AM #


love that sweet potato soup served with delicious corn muffins~~yum

01.10.2015 at9:24 AM #


Do you have a recipe for the spicy turkey marinara? Looks really good.

01.10.2015 at9:51 AM #

Anne Mullen

Everyone in the world, especially the young girls (and the old girls) needs to see that TED talk. After bariatric surgery, I am simply unable to eat much at any one time, but still need to be “mindful”. One of the best results of the surgery is not obsessing about food all the time, and worrying about it. Thanks for including the link to this talk, Katie.

01.10.2015 at9:51 AM #

Katie Morford

I agree Anne. I was actually talking about it with my own girls after I saw it. It’s a very compelling argument for why never to start dieting. Thanks for sharing. And how wonderful to be free of the obsessing.

Post Your Comment

Your email address will not be published.