Carina Wolff(@kalememaybe) 인스타그램 상세 프로필 분석: 팔로워 721,235, 참여율 2.02%

welcome back to episode 2 of my series, meal prep for food snobs! a series for people who want to meal prep, but don’t want to eat the same thing every single day. so I give you one recipe that can be prepped and enjoyed in 3 different ways throughout the week! this week, we have a big batch of herby parmesan meatballs! i turned them into a pearl couscous and hot halloumi bowl, drenched them in vodka sauce and garlic bread, and put them into a simple pesto parmesan soup! comment “meatball recipes” to get the recipes delivered straight to your inbox! you can also access the recipe directly by going to the link in my profile or heading to my substack (good mood food)

i’m writing a cookbook!!! having a baby and working on a book in the same year is some wild stuff... but it’s also all a dream come true?? this has been in the works for quite some time now, and I’m so, so excited!!

Sagan Grant Wolff ❤️ our little bb arrived just a few days before his due date, 8 lbs 5 oz! after 48 hours of labor, from initial water breaking to delivery 🥳 our lucky embryo number 2!!!!

romanticize your breakfast 🍓🍳🥐 sourdough is @bubandgrandmasbread, clementine curd is homemade and something I’m testing for my cookbook! matcha is @ippodoteausa!! supplements are @ritual choline & postnatal, @needed vitamin d & omega 3, @gardenoflife women’s probiotic

cheddar scallion egg & hot honey chicken sausage breakfast sandwiches! #ad made with my favorite @vitalfarms eggs, and episode 2 of my freezer breakfast series! I love making homemade breakfast sandwiches, and they were a game-changer for me postpartum. It’s nice to be able to use your own ingredients like homemade chicken sausage, pasture-raised eggs, and pasture-raised butter (shoutout @vitalfarms, ily). recipe (makes 10 sandwiches) -15 eggs -1/2 cup milk -1 cup chopped scallions -10 English muffins - butter -2 lbs ground chicken -1/3 cup hot honey -1 tsp garlic powder -1 tsp onion powder -1 tsp smoked paprika -10 slices sharp cheddar cheese - salt & pepper Preheat oven to 350 F. whisk together eggs & milk, scallions, 1/2 teaspoon salt & some black pepper. Line a rimmed baking sheet with parchment paper, and grease. Pour the eggs into the baking sheetand bake for about 15 minutes until eggs are fully set. Use the back of a glass to cut into circles (or slice into rectangles for less waste. I use the leftover eggs for burritos or to give the baby!) Halve your English muffins. Spread butter on each and bake for 6-8 minutes until just lightly toasted In a large bowl, add ground chicken, hot honey, garlic powder, onion powder, smoked paprika, 1 tsp salt & a pinch or two of black pepper. Mix together until everything is combined, taking care not to over mix. In a large skillet on medium heat, coat the bottom of the pan with olive oil. form the chicken mixture into 1/2-inch thick patties that are the width of your English muffin (they will shrink down). Add to the pan and cook for 5 minutes on each side. Assemble your sandwiches by adding a slice of cheese onto one half of an English muffin and topping with the sausage, egg, and remaining half of English muffin. to store your sandwiches, wrap in parchment paper and place in freezer-safe bags. to reheat: thaw in the fridge the night before, unwrap, and then bake at 400 F for 10 minutes. from frozen, it’s closer to 25 minutes

peach & cherry panzanella 🍒🍑 two of of my favorite fruits in one of my favorite salads! recipe is in my substack archives! just go to goodmoodfood.news and type “peach & cherry panzanella” in the search bar! also have it linked on my page for ya! xo

miso salmon hot honey halloumi caesar! made in collaboration with @seafoodfromnorway_us 🇳🇴 #ad with so many gameday events coming up, you’ll want to serve your guests something that’s as tasty as it is nutritious! and yes, salmon does belong at the party and on the grill! especially Salmon from Norway, which is antibiotic free and oh so delicious!  recipe (serves 4-6 as a side) salmon 1 pound Norwegian salmon 2 tbsp white miso paste 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup hot honey halloumi 8 oz halloumi, cut into slices 1 tbsp hot honey salad 4 cups little gem lettuce 2 bunches kale, stems removed and roughly chopped 1/2 cup pickled red onion 1 lemon dressing 4 anchovies 2 tsp Dijon mustard 1/4 cup mayo Juice of 2 lemons 4 cloves garlic, chopped 1/4 cup olive oil Pinch of salt and pepper pat salmon dry. in a small bowl. whisk together miso, soy, vinegar, and maple syrup. brush over the salmon (you may not use it all). heat up your grill (or grill pan), and preheat on medium-high heat with some oil. lower the heat to medium-low, and put the salmon skin side down. press down on the salmon for 10-15 seconds, and cook for 6 minutes. carefully flip, and cook for another 4-5 minutes until salmon is cooked all the way through but tender and flaky. set aside on a plate. heat up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 1-3 minutes on each side until halloumi is golden brown. Set aside to let cool slightly, and then chop up into bite-sized pieces. cut your lemon in half crosswise, and brush with olive oil. in the same skillet on medium-high heat, add the lemons, and cook for 2 minutes until golden and charred. prepare the dressing by adding ingredients to a blender and blending until smooth. assemble the salad by adding greens to a large bowl along with half the salmon, half the halloumi, and red onion. toss in dressing (reserving a little bit to drizzle on at the end). plate the salad, and top it with remaining halloumi, salmon, and dressing.

it’s almost summer!!!! my favorite time to cook. and things are heating up in my kitchen for sureee here’s where to find the recipes: apricot toast is in a video on my feed a few posts back! zucchini pasta, chicken thighs, steak salad, and Mediterranean bowl are all in my substack (good mood food). the pasta and bowl are in my latest meal prep for food snobs post under the hot honey za’atar turkey sausage! no formal recipe for the cherry matcha, but I muddled some sweet cherries and topped it with matcha and milk (I do 2 tsp matcha whisked with water and I like to do half oat milk half whole milk)

welcome back to episode 5 of my series, meal prep for food snobs! a series for people who want to meal prep, but don’t want to eat the same thing every single day. so I give you one recipe that can be prepped and enjoyed in 3 different ways throughout the week! this week, we have a big batch of hot honey za’atar turkey sausage that gets used in 3 different recipes: one-pot zucchini pasta, a mediterranean quinoa bowl, and a potato, kale and goat cheese frittata! comment “turkey recipe” to get the recipes delivered straight to your inbox! you can also access everything directly by going to the link in my profile or heading to my substack (good mood food)

matcha is what gets me up each and every morning! my favorite is the Ikuyo from @ippodoteausa (added it to my linktree!) For the base, I always do 2 teaspoons of matcha sifted and then whisked with 2 tablespoons of hot water (no more than 180 F) to create a paste. Then I whisk in about 2 more tablespoons of water until nice and frothy to make a cream top, I pour a few tablespoons of heavy cream into a glass and use an electric whisk to get it nice and thick. if you want to add more sweetness, you can always add a little maple syrup!  recipes: 🍊 blood orange creamsicle: juice one blood orange, and strain (can also use regular orange). I also added some vanilla bourbon paste from Trader Joe’s into the cream top.  🥭 mango sticky rice: blend mango until a smooth puree forms (add a little water if needed), top with a little milk of choice. I mixed in some shredded coconut to the cream top and sprinkled with black sesame seeds  🍓strawberry rose: mix in a splash of culinary rosewater into your matcha (a little goes a long way), make a strawberry cream top by adding 1 tsp freeze dried strawberry powder to your heavy cream 🥥 coconut brown sugar: mixed in some coconut brown sugar syrup from @drinkdona. topped with toasted coconut (add shredded coconut to a dry pan, toast on medium heat for a few minutes until golden, stirring frequently to prevent burning) 🍒 crushed cherry: muddled cherries and mixed with a little maple syrup! this was a bit chunky, so definitely recommend making a syrup next time (but super into cherries right now)

breakfast plates just make me so happy!! + supplements cause I’m still breastfeeding!! + an iced matcha that came to me in a dream (basil simple syrup + fresh squeezed lemon) 🍋🍳🍒

feta-fried sardines over rice with italian salsa verde! I used the preserved lemon sardines from @fishwife (they’re so good!) just sprinkle some feta into a pan on medium heat, add the sardines and cook until the edges are crispy. serve over white rice topped with a homemade italian salsa verde! included some of the preserved lemons from the tin as well, along with some crushed red pepper! i did a version from @justine_snacks! (1 shallot finely chpoped, a handful of parsley, finely chopped, 1 tablespoon capers, Juice of 1 lemon, a few tablespoons olive oil, salt and pepper!) inspired by @thecilantrogirl and @graceelkus and her feta-fried eggs, but the sardine edition!