Hey, I’m Katie 

My Winter 2018 food obsessions are:

  • Grits

  • Poblano peppers

  • Cashew butter

  • Pears

  • Butternut squash soup

  • Nori wraps

  • Blackberries

  • Spicy chai

Eat the rainbow.

Fruits. Veggies. Herbs. Grains. Nuts.

My family-friendly recipes are vegetarian. I am vegetarian. My husband and daughter are omnivores. I'm pretty good at adapting meals for different dietary needs/preferences, and hope to share these tips with you!

Chronic illness (chronic myeloid leukemia)

I am learning to live with a chronic illness. I see a direct relationship between what I eat and how I feel. I have been a vegetarian for 5 years now, and have dabbled in eating vegan, gluten-free vegan, and even raw vegan during a time I needed crisis-level healing. While I am thankful for the physicians and medications which help me, I also believe in the healing nutrients found in plants. 

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Mountain Mama

Food Maker

Plant Eater

Leukemia Warrior

Goofball

Cooking as a family

As a mom, I take seriously my role in educating my daughter about food, nutrition, physical health, bodies, emotions and mental health. It's all connected. I also believe that kids are capable of more than many adults expect. At 8, my little sous chef could safely use a small chef knife, put food in the oven with help, and had learned a few simple recipes by heart. I see her pride, confidence and enthusiasm grow with every meal. Obviously, hers is a natural interest and she enjoys cooking with me. But it also grew, because we created a family culture of enjoying food, talking about food, exploring flavors, and teaching new skills. All kids (and their interests, physical capacity and safety/trust) vary greatly… even from day to day! Look for “Kid Sous Chef Job Ideas” in my recipes for ideas about ways to include little ones in the kitchen!

Happy cooking,

Katie