Carina Wolff(@kalememaybe) 인스타그램 상세 프로필 분석: 팔로워 687,365, 참여율 0.89%

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!!

hello!!! it has been a second since I introduced myself! it has been over 13 years of making recipes as kale me maybe, and a lot has gone down since I was a wee college student at nyu! so here’s a little about me, and if anything resonates, I would love to hear from you too!

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!!!!

I love this season! trying to have more fun with food recently. here’s where to find the recipes: asparagus gnocchi is in my substack miso maple chicken bowl, bone broth soup, and kale salad are all in my substack — in the miso maple chili crisp chicken meal prep post! no formal recipe for the chia pudding, but i do 2 cups kefir with 1/2 cup chia seed pudding! i have other similar ideas in my story highlight called “fruit bowls”

welcome back to episode 3 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 miso maple chili crisp chicken with some roasted and chopped veggies! I turned it all into a nourishing rice bowl, a garlic ginger chicken bone broth soup, and a lemony chopped kale salad! everything is dairy-free this week (but if you like dairy, check out last week’s meatballs) comment “chicken 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)

sourdough toast, lots of good french butter, sardines, and a parsley shallot salad on top! I can’t believe sardines are suddenly trending, but i’m here for it. they’re so healthy, but sometimes getting them to taste good can be a challenge (unless you like them straight out of the tin, which good for you.) this is actually a recipe from @foodstories and she did it with anchovies, which I will actually be trying next because I looooove anchovies so much. this was truly so delicious. I was inspired by her recipe and just tossed together some parsley, lemon juice and zest, olive oil, capers, and flaky salt!

so happy spring is here! where to find the recipes: meatball bowl, bean salad, frittata, and cabbage pasta are all in my substack! no formal recipe for the breakfast salad, but I just made some 7 minute eggs and put it over arugula with olive oil, lemon, and parmesan toast recipe is a riff on the recipe from @foodstories — just used sardines instead of anchovies!! but definitely want to do it with anchovies next!

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)

it has been almost eight months since I gave birth (what), but my sister is about to give birth herself, so I’ve been thinking a lot about what got me through those early days! and of course, it was good food. prepping freezer meals for postpartum was one of the best things I did for myself! breastfeeding and clusterfeeding and contact naps kept me pinned to the couch, and there moments where I would panic and wonder if I would ever be able to cook again (spoiler alert, I would). i love food, so it was important to have food that helped me nourish and heal but also food that made me happy. these were the meals that got me through the ups and the downs! comment “recipe list” and I’ll dm you links to all of these recipes!! if you want to get them yourself: breakfast sandwiches are both in my substack, burrito and matcha are posted on my feed! oatmeal is from @justine_snacks cookbook, soup is from “the first forty days” cookbook. cereal is @threewishes and sushi is from @fishonricesushi !

mango and strawberry salad with cucumber, jalapeño, burrata, basil, and pistachios! mangos (mangoes?) are starting to come into season, and they are one of my favorite fruits. sagan had one the other day too, and he loved it! sweet mangos + spicy jalapeños is a combination you didn’t know you needed in a salad. but also, now that I’m thinking about it, that sounds really good in margarita form. comment “mango salad” to get the recipe delivered straight to your inbox. you can can also access the recipe directly by going to the link in my profile or searching the archives in my substack (goodmoodfood.news)

feta frittata bake with sweet potato, onions, sun dried tomatoes, feta, and herbs! the first episode of my new series “meal prep for food snobs.” I started this series because I love the idea of meal prep, but I don’t want to eat the same thing every single day. so in this series, I give you one recipe that can prepped ahead of time and enjoyed in differfent ways that keep things fresh and interesting. comment “feta bake” to get the recipe delivered straight to your inbox! you can also access the recipe directly by going to the link in my profile or straight to my substack (goodmoodfood.news). recipe inspired by @jshealth !

kale salad with crispy chickpeas, pickled onions, avocado. pine nuts, almonds, whole sumo orange vinaigrette, and lots of Parmesan! I didn’t measure exact amounts for this one, just went off vibes. 2 small bunches of kale, stems removed and finely chopped! ALWAYS massaged with olive oil and salt. one can of chickpeas rinsed, drained, and patted dry. toss in olive oil, smoked paprika, and a pinch of salt and bake at 425 F for 25-30 minutes until nice and crispy. whole sumo dressing is a recipe from @foodandwine !!! I added in some scallions because I didn’t have chives, and it was delicious. anything with @sumocitrus and I’m in!