Morgan Simon

IN THE KITCHEN WITH MORGAN SIMON

Tell us about yourself:

Hi, I’m Morgan, a Functional Nutritional Therapy Practitioner (FNTP) and real food lover! I work with women and children to help adopt a nutrient-dense, whole food lifestyle, and eliminate environmental toxins in order to live their best life possible.

I’ve always loved nutrition and have been drawn to a holistic lifestyle, however when I got pregnant with my son over five years ago my desire deepened ten fold. I quickly learned how toxic many baby products were (even the ones touted as natural!) and how many dyes and additives were being put in food (even the ones marketed as healthy!). I began thoroughly vetting every product I brought into my home and used on my family and dove deeper into the optimal nutrition for growing healthy children.

This ultimately led me to become a Functional Nutritional Therapy Practitioner as I wanted to share the knowledge that was so helpful to my family with others. As a FNTP, I work with women and families to address the true foundations of health, identify imbalances within the body, reduce toxin exposure, and develop a whole foods diet suited to their bio-individuality. It is truly an honor to do this work!

Outside of work, you can usually find me cooking up a storm in the kitchen, playing outside with my kids, exploring Austin with my husband, or with my nose in a good book!

How did you get involved in cooking?

Growing up, my step dad was the chef in our family. I loved watching him whip up recipes (his fried rice is one of my ultimate comfort foods!). After I launched into adulthood and began cooking on my own, I quickly became a fan of swapping in nutrient dense, whole foods in the recipes I cooked. I’ve come to realize that simplest really is best: high quality meat, grass fed butter, fresh squeezed lemon. Delicious, healthy, live-giving food doesn’t require fancy ingredients or hours of preparation!

Describe your cooking style:

Simple! While I love experimenting with new, elaborate recipes, in this season of my life “simple” is what best describes most of my meals. I have 4 and 2 year old helpers for most meals, which means things tend to take awhile. 🙂 However, it is well worth it! I love watching them learn their way around the kitchen and teaching them the importance of a nutrient rich, properly prepared diet.

In addition to simple, my cooking style focuses on seasonal, high quality, properly prepared foods.

How did you learn about grass-fed meats?

I think the first time I learned about grass-fed meats was from Sally Fallon. Her book, Nourishing Traditions, is a great evidence-based explanation of the importance of properly sourced and prepared foods (grass fed meats, wild seafood, pasture raised poultry). Plus it has delicious recipes!

What is your favorite recipe featuring grass-fed meat?

Do I have to pick just one? 🙂 My meatballs and shepherd’s pie are probably the recipes I make most often. And of course, any recipe that incorporates a bit of grass fed liver makes me happy dance!

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Grass-fed butter, salt, pasture-raised eggs, avocados, grass-fed beef. Honestly, I think I could be quite happy stranded on a desert island as long I have those staples! For kitchen tools, undoubtedly my Instant Pot (though my immersion blender is a close second!).

Best cooking secret/tip/piece of advice you’ve learned:

1. Scissors! I swear by a good pair of kitchen shears to cut bacon and herbs.
2. Put ripe avocados in the fridge – they keep perfectly ripe without browning!
3. Immersion blenders are one of the very best kitchen tools! Bulletproof coffee, homemade mayo, cream cheese frosting – it’s good for it all!