At Home With Natalie Morales

Natalie Morales: What You See Is What You Get


It’s a phenomenal career trajectory for Natalie Leticia Morales, who went from East coast to West coast as the anchor of the Today Show, and just came out with a gorgeous cookbook titled At Home with Natalie (Houghton Mifflin Harcourt 2018).

Wait. Natalie Leticia Morales? Yes, we share the name Leticia! And that’s just the beginning, we also share a passion for Brazilian culture and cooking!

At Home with Natalie, features recipes like Tortilla Espanola, Huevos Rancheros, Ropa Vieja, Brazilian Style Kebabs, Black Bean Veggie Burger, Berry Parfait with Coconut Granola Crumble to name a few.The book really feels like a rare invitation to her home, to meet her family and cook recipes that belong in her cultural backround.

The first time I went on the Today Show, I was promoting my own cookbook The Brazilian Kitchen. I was incredibly nervous and excited to do a segment with Natalie, whose mother is Brazilian and speaks fluent Portuguese and Spanish. She also lived in Brazil, Panama, and Spain as a “U.S. Air Force brat”, so I knew I had to make things right.

Natalie and me on the set of Today Show
Natalie and me, on the set of Today Show


I was wondering if she would make me feel nervous during the segment. She didn’t. I was wondering if she would be as kind in person as she appears on TV. She was. I was wondering if she would look as beautiful in person as she is on TV. Even more! I was wondering if she would write a blurb for my book. She did! And it helped me tremendously!

With Natalie, it’s like this: What you see is what you get!

If you are as big a fan of Natalie as I am, you can get more of her in the cookbook. I have been making the recipes mentioned above and I’m delighted to share one my favorite recipes from her book here on my blog. This Healthy Sweet Potato Salad is pretty easy to prepare and already became part of my lunch repertoire.

You can also watch Natalie anchoring Access Hollywood on NBC with co-host Kit Hoover.

To know more about Natalie, visit her web site Natalie


Healthy Sweet Potato Salad

Sweet Potato Salad adapted from At Home with Natalie
Sweet Potato Salad, adapted from At Home With Natalie


Serves 6

4 large sweet potatoes (2 ½ to 3lbs), peeled, and cut into 1-inch cubes

½ cup + 3 tablespoons EVOO

Kosher salt and freshly ground pepper

1 cup tiny sliced celery (about 3 stalks)

½ small red onion, thinly sliced

½ cup thawed and shelled frozen edamame

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

¼ cup chopped fresh parsley

1 tablespoon minced fresh chives

Toasted pepitas

  • Pre-heat the oven to 400˚F.
  • Put the cubed potatoes on a large baking sheet, drizzle with 3 tablespoons olive oil, ensuring all of the cubes are coated. Spread the potatoes in a single layer. Roast for 25 to 30 minutes, until the potatoes are tender and browned, stirring them halfway through roasting time. Set aside.
  • In a large bowl, stir together the celery, red onion, and edamame. Stir the potatoes into the onion mixture and set aside.
  • In a small bowl, whisk together the remaining ¼ cup olive oil, lemon juice, and mustard. Drizzle the vinaigrette over the potatoes and toss gently. Season with salt and pepper. Stir in the parsley and chives and serve immediately, or cover and refrigerate, adding the herbs just before serving. Sprinkle with pepitas if you like to add crunch.
Summer lobster rolls

Summer Lobster Rolls

Oh, do I love sunny days in Connecticut! Every ray of sun, every piece of light I get in my kitchen it is used with a purpose. And then, art, creativity, cooking and writing happens all together. If there is a recipe with the face of summer—is Lobster Rolls. Cook it today, cook it tomorrow, but cook this summer!


Makes 6 to 8 rolls


Lobster Rolls

For the Salad:

3 hard boiled eggs, chopped

1 bunch chives, chopped

4 celery sticks, diced (save leaves to use as herbs)

2 tablespoons freshly chopped parsley

1 ¼ pounds (about 3 ½ cups) cooked lobster meat, cut into ½-inch pieces ***

2 tablespoons capers, roughly chopped

¼ cup store bought whole mustard vinaigrette (more if needed)

¼ cup light mayonnaise

grated zest of 1 lemon

Kosher salt

Freshly ground black pepper


For the Rolls:

8 hot dog rolls

½ stick butter, melted

  • Prepare the salad: in a large bowl mix all of the ingredients together and fold carefully, making sure each and every ingredient is well coated with vinaigrette and mayonnaise. Season with salt and pepper and taste. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to blend. Taste and season again if necessary.
  • Warm a pancake pan or griddle. Open hot dog rolls and brush them with melted butter, making sure they remain attached in the middle). Working in batches, place rolls cut side down and sear them until they are golden brown, 2 to 3 minutes. Flip them and heat lightly on the other side, about another minute. Transfer to a plate.
  • Spoon about ¾ cup into each roll and top with arugula. Sprinkle some crystal salt and serve immediately.

*** If you prefer to buy live lobsters and cook them yourself, 3 to 4 two-pounders will yield 1 ¼ pounds of lobster meat.




Red Fruit Juice

4 large(80g) strawberries

1/3 cup (60g) Raspberries

1/3 cup Blueberries (60g) or Cherries or Blackberries

1 cup coconut Water


Place all ingredients in a blender, puree for 3 minutes or until very smooth Strain over a tall glass

Makes 1 tall glass.