Carina Wolff(@kalememaybe) 인스타그램 상세 프로필 분석: 팔로워 772,577, 참여율 1.25%

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!!!!

what I meal prepped this week for me, my husband, and our 1-year-old (still not well about this). how we ate it vs how he ate it! this week, I made: -pecorino zucchini pancakes -carrot cake creamy buckwheat -lemony dill chicken meatballs comment “meal prep” to get the recipes delivered straight to your inbox! you can also access the recipes directly by going to my substack (good mood food) or heading to the link in my profile!

hot honey halloumi pearl couscous bowl with herby parmesan meatballs, pickled onions, and arugula! this was originally part of my “meal prep for food snobs” series, and it is one of my absolute faves. I seriously NEVER ever ever ever get sick of hot honey halloumi. I can eat it on everything. comment “meatball bowl” to get the recipe delivered straight to your inbox! you can also get the recipe directly by going to my substack (good mood food) or heading to the link in my profile!

for all my sweet & salty lovers 🍫🥔 chocolate covered potato chips!!! so easy, just melt some dark chocolate with a little coconut oil (can do microwave or over the stove), coat the chips in the chocolate, sprinkle with flaky salt, and refrigerate until chocolate hardens.

rosemary honey mustard breakfast sandwiches with fried eggs and colby jack cheese! #ad made with my favorite @vitalfarms eggs, and episode 3 of my freezer breakfast series! making your own breakfast sandwiches with homemade ingredients is so easy! i make the sausage using ground turkey and cook with @vitalfarms pasture-raised eggs & butter. it all gets assembled between some sourdough english muffins. recipe (makes 10 sandwiches) -10 eggs -10 English muffins - butter -2 lbs ground turkey -1/3 cup honey - 2 tbsp Dijon mustard - 1 tbsp chopped fresh rosemary -1 tsp onion powder - 1/2 tsp garlic powder -1/2 tsp smoked paprika - 1 teaspoon salt -10 slices colby jack cheese - salt & pepper Preheat oven to 350 F. Grease a medium baking sheet and crack the eggs directly onto it. bake for 10-12 minutes or until whites of the eggs are fully cooked. use the bottom of a cup to cut into circles (can add scraps to sandwiches or save for later) Halve your English muffins. Spread butter on each and bake for 6-8 minutes until just lightly toasted In a large bowl, add ground turkey, honey, mustard, rosemary, spices, and salt. 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 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 4-5 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. a sprinkle of water on the sandwiches can help prevent drying out

it’s getting so hot but I also kinda love it!! 🥵 here’s where to find the recipes: salmon & peaches recipe is in a video a few posts back! crispy chicken corn pasta salad, miso butter tomato rice, and cherry pancakes are in my substack (good mood food) herby egg salad sandwich recipe is in a video a few posts back!

today is World IVF Day. I will never stop speaking out about infertility because 1 in 6 (!!!) people worldwide will experience it, and so many people suffer in silence. it’s an extremely isolating feeling and it’s an experience I don’t wish on anyone. although we are so lucky to have our son now, our double rainbow baby, he wouldn’t be here without IVF. IVF is taxing — emotionally, physically, financially — but I am so grateful for reproductive science. and my hope is that it can one day be accessible to all who need it ❤️ #infertility #ivf

grilled salmon and peaches with cherry tomatoes, burrata, chimichurri, and basil, made in collaboration with @seafoodfromnorway_us   #ad 🇳🇴 with summer in full force and lots of events to host (so many game days!!) it’s time to start putting salmon on the menu! especially if you have a grill (or hey, even just a grill pan). i’m currently loving Salmon from Norway — it’s antibiotic free and just melts in your mouth. nutritious and delicious!! recipe (serves 4) salmon 1 1/2 tsp mayo 1 1/2 tsp lemon juice 1 tsp honey 1/8 tsp smoked paprika 2 lbs salmon 2 yellow peaches, sliced oil spray salt & pepper 1 cup halved cherry tomatoes 6 oz burrata or straciatella fresh basil, for garnish chimichurri 1/3 cup minced parsley 1 small shallot, finely chopped 3 cloves garlic, minced 1 tsp oregano 1 tsp crushed red pepper 3 tbsp red wine vinegar 1/2 tsp salt 1/3 cup extra virgin olive oil in a small bowl, whisk together mayo, lemon juice, honey, and smoked paprika. pat the salmon dry, and brush the marinade over the salmon. season with salt and pepper. preheat your grill or grill pan on medium heat, and spray with oil spray (if using pan). add the peaches, and cook for a few minutes on each side until lightly charred and softened. set aside. grease the grill pan again, if needed, and add salmon flesh side down. cook for 3 minutes, flip, and cook for about 6 minutes until salmon is cooked all the way through but tender and flaky. set aside. in a medium bowl, combine chimichurri ingredients.  to plate, add the peaches first, then the salmon, followed by the tomatoes. spoon over the burrata (can also just use the inside, also known as straciatella), and then drizzle on the chimichurri sauce. garnish with a few fresh basil leaves.

you’ve been begging for this one!! 🍒 oat & yogurt pancakes with butter sauteed cherries! my latest obsession (and my 11-month-old’s too) comment “pancake recipe” to get the recipe delivered straight to your inbox! you can also access the recipe directly by going to my substack! (goodmoodfood.news) or heading to the link in my profile!

are you sick of them yet? I’m not 😇 soft boiled eggs (7 min!!) with hemp seeds, parsley, and flaky salt, toasted cinnamon raisin sourdough with salted French butter, peaches, golden kiwi, and aged cheddar stuffed dates!