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CATCH UP!

Remember that song “All Day Long I Dream About Sex” from NSYNC member JC Chasez? (If you don’t, look it up, it’s a hilarious throwback.) I keep singing that song in my head but replacing “sex” with “food” because all day—and quite honestly, all night)—I’m thinking about food. Between my newsletter, Instagram videos, and cookbook recipes, my brain is just running through food combinations, constantly. So much so that I sometimes have a hard time falling back asleep at night because my mind is racing thinking about tomorrow’s meals. I probably need to work on that part.

I finished Yesteryear, and I wasn't as disappointed by it as some people online, probably because I have followed the author on TikTok for awhile now and know where she’s coming from. However, I do feel like it fell a little short for me. I enjoyed the read, but my main critique was that I wish it had been a little more subtle in its messaging. As the reader, I felt a little too spoon-fed when it came to the author’s take on feminism, religion etc. That might just be a personal preference when it comes to the literature I like, but I do think all this discourse is proof that the author has provoked a lot of thought, which means she has accomplished something!

Over the weekend, Grant, Sagan, Willow, and I took a walk in Griffith Park and got some pastries and tea at the Trails Cafe, and I was obsessed! I had low expectations for a kitschy little coffee shop at an extremely busy urban park, but both their drinks and food (which is all made in-house), were incredible! We got an iced almond palmer with lavender syrup, a cheddar and chive biscuit with butter, and a strawberry rhubarb crisp. I can’t wait to return in the cooler months—it’s such a vibe, and I can just imagine how nice it would be on a foggy fall morning!

THINGS I’M LOVING

My brother got me these sourdough chocolate chip cookies for Mother’s Day, and I have been absolutely devouring them. It’s always nice to find packaged foods with good, simple ingredients, especially when they also happen to taste amazing. One day, I will learn to make my own, but until then, I’ll be snacking on these bad boys.

I love a dainty, breezy white cotton top for summer, and this one from Madewell is a new favorite! I love the lace detailing, and it’s just the right amount of loose without being too billowy. Someone on Instagram asked me about sizing, and I would say it’s true to size (I got a medium). In addition to the white, there’s also a beautiful baby blue color.

I am on a cherry kick right now, and it’s so much easier to cook and bake with them when you have a cherry pitter! This one is from Oxo, and it’s an absolute must if you want to enjoy an abundance of fresh cherries this season. I’ve been adding them to buckwheat porridge and cereal in the morning, and I just finished recipe testing a delicious cherry crumble for my cookbook!

RECIPE!

We are so back, baby! Meal Prep for Food Snobs has made its return, and this is one of my favorite ones so far.

I’ll admit, as someone who doesn’t typically include ground turkey in many of my recipes, I started this one off a little skeptical, but by the end, I was stoked!

The base of this week’s recipe is a hot honey za’atar ground turkey “sausage” that gets used in 3 recipes: a mediterranean bowl (classic me), a zucchini pasta (I think this one was my favorite, and a potato and kale frittata.

I’m calling this a “sausage” because I imagined it as an alternative to a loose pork sausage, something seasoned like a breakfast sausage or Italian sausage.

I polled you all on Instagram regarding the type of meat to use here, and the majority liked that it was ground turkey. However, you can always use ground chicken in its place or even pork, if that’s more of your thing.

Ground turkey tends to dry out really easily, but the beauty of these recipes is that they’re mixed with a lot of other ingredients, so you don’t have to worry as much about the initial texture. However, here are my tips to avoid ground turkey that’s too dry:

• Use the highest percentage fat you can find, and add some fat into the recipe when cooking (I used butter in my recipe below)

• Avoid cooking the meat past 165°F. As soon as the meat is no longer pink, you should be good! Break open a piece, and if it’s uniformly light brown, you can stop cooking

• Avoid crowding the pan, so you can brown properly (I skipped this because I was lazy and wanted to do everything in one pan, and it wasn’t a huge deal)

As far as cooking order goes, it’s not super strict here, but I would start with making the mediterranean bowl first, since the ground turkey will be fresh, and you won’t have to deal with reheating. After that, the order doesn’t matter, since the turkey gets warmed up in the pot with the pasta or baked into the frittata. The nice thing about the frittata, too, is that it makes multiple servings, so you can have breakfast ready for you more than once. You can microwave to reheat or reheat at 400°F in the oven, about 10 minutes.

As a reminder, this serving size is for 2 people! So feel free to cut in half if you’re making food just for yourself or double if you’re feeding a family of 4.

And finally, some background on za’atar, one of my favorite seasonings to use! Za’atar is a Middle Eastern spice blend commonly used in places like Lebanon, Syria, and Palestine. There is some variation in what goes into the blend depending on the region, but it typically consists of thyme or oregano, with toasted sesame, salt, and sumac. Za’atar (an Arabic word) is also an actual herb in the thyme family, but many blends don’t actually contain the za’atar plant.

I like to buy my za’atar from Z and Z. They’re a family-owned business that makes the most delicious za’atar!

Hot Honey Za’atar Turkey Sausage

For best results, you can cook the turkey in 2 batches to help it brown more properly and prevent drying out the turkey. However, if you choose not to do this and do it all in one pan, it’ll still be okay! The sausage gets mixed in to lots of other ingredients, so even if it gets a little dried out, the other recipes should compensate.

• 2 tablespoons avocado oil

• 2 lbs ground turkey (93% lean, 7% fat)

• 2 tablespoons butter

• 1/4 cup + 1 tablespoon hot honey

• 2 tablespoons za’atar

• 2 teaspoons onion powder

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 1/2 teaspoons salt

• A few pinches of black pepper

1. In a large skillet on medium-high heat, add the avocado oil. Once it’s hot, add the turkey, and break into large chunks. Cook undisturbed for 5 minutes.

2. Start breaking the turkey into smaller chunks, and then mix in the butter, hot honey, and the seasonings. Continue to break the turkey up, and cook for another 5-6 minutes until turkey is no longer pink and is light brown all the way through. Once turkey reads 165°F, it’s good to go!

Once this is cooked, you’ll use 1/3 of the cooked turkey for the Mediterranean bowl, 1/3 for the pasta, and 1/3 for the frittata

Mediterranean Bowl (serves 2)

• 1 cup cooked quinoa

• 2 cups arugula

• 1/3 of your cooked turkey sausage portion

• 1 roma tomato, diced

• 1 Persian cucumber

• 1/4 cup sliced red onion

• 1/3 cup crumbled feta

• 1/2 cup sliced jarred red peppers

• 2 heaping spoonfuls of labneh or Greek yogurt

• Juice of 1 1/2 lemons

• 1 tsp Dijon mustard

• 1 tablespoon red wine vinegar

• 2 tablespoons olive oil

• 1/4 teaspoon hot honey

• Salt & pepper

• 1/2 cup red pepper

• Optional toppings: fresh dill, pickled red onions

1. Divide the quinoa, arugula, and turkey sausage into two bowls.

2. In a medium bowl, combine tomatoes, cucumber, red onion, and feta.

3. Add the Greek salad mixture to the bowls along with the red pepper slices and labneh.

4. In a small bowl or jar, whisk together lemon juice, Dijon mustard, red wine vinegar, olive oil, hot honey, and a pinch of salt and pepper. Pour the dressing over the bowls, and garnish with fresh dill and pickled onions, if desired.

Zucchini Pasta (serves 2)

• 1-2 tablespoons olive oil

• 1 shallot, finely diced

• 4 cloves garlic, finely chopped

• 1 1/2 zucchini, thinly sliced

• 1/3 of your cooked turkey sausage portion

• 8 ounces pasta

• 3 cups vegetable broth

• Juice of 1 lemon

• 1 cup grated parmesan, plus more to top

• 1/4 cup sliced basil, plus more for garnish

1. In a large skillet on medium heat, coat the bottom of the pan in 1-2 tablespoons olive oil (make sure it’s coating the entirety of the pan). Add the zucchini, trying to get as much as you can in a single layer. Season with salt, and cook for about 10 minutes until zucchini is golden brown and starting to crisp around the edges, stirring every few minutes to help with even cooking.

2. Remove the zucchini from the skillet and transfer to a paper-towel-lined plate to help remove some of the excess oil. Set aside.

3. In the same skillet on medium-low heat, add a little more olive oil to the pan, if needed. Add the shallots and garlic, season with salt and pepper, and cook for a few minutes until shallots have began to soften.

4. Mix in the turkey sausage, pasta, and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 10-15 minutes until pasta is tender but just al-dente. Every pasta shape is different, so start checking around 10 minutes. You may need longer than 15 minutes depending on your pasta size.

5. Turn the heat to low, and mix in your cooked zucchini, Parmesan, basil, and lemon juice. Stir together until everything is smooth and creamy, and then serve warm, topped with more basil and Parmesan, if desired.

Potato & Goat Cheese Frittata with Kale & Sausage (serves 4)

• 2 tablespoons olive oil, divided

• 2 cups roughly chopped kale

• 4 cloves garlic, finely chopped

• 1 cup thinly sliced small gold potatoes

• 1/2 yellow onion, sliced

• 10 eggs

• 4 ounces goat cheese

1. Preheat the oven to 350°F. In a large, oven-safe skillet, heat up about 1/2 tablespoon olive oil on medium-low heat. Add the kale and garlic, cover, and cook for 2-3 minutes until kale has wilted. Remove from the pan, and set aside.

2. In the same pan on medium heat, heat up the remaining 1 1/2 tablespoons olive oil, and then add the potatoes and onions. Cover, and cook for about 7-9 minutes until potatoes and onions are soft, stirring frequently to prevent burning.

3. Meanwhile, in a large bowl, beat together the eggs until scrambled, and season with a good pinch of salt and pepper.

4. Add the kale to the pan with your potatoes and onions, and then with the pan still on medium heat, pour over the eggs. Cook for 2-3 minutes until edges of the eggs have begun to set.

5. Sprinkle the goat cheese on top of the eggs, and transfer to the oven. Bake until eggs are fully set and cooked through, about 10 minutes.

IN CASE YOU MISSED IT!

In the past couple weeks, paid subscribers have received two new recipes, both part of my 30-minute budget meal series!

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As a reminder, anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!

Read more

Now onto the recipe. I love using chicken thighs in this 30-minute series because they’re definitely more budget-friendly AND they happen to be very tasty. I just discovered my new favorite way to make chicken thighs thanks to Ali Slagle, and it’s incredibly easy and low-maintenance. The result is a juicy chicken with a crispy skin, and the method she uses is the same method I use to make crispy bacon. You add the chicken thighs to a cold skillet and then turn the heat on, which allows the fat from the skin to render, leading to that crispy, golden exterior as the chicken cooks in its own fat.

I used some of the remaining schmaltz fry up some garlic and then create a little sauce for the chicken using maple syrup, but then I also threw in some torn bread that gets coated in the sauce and tossed into a side salad.

I made this recipe twice, the first time using brown sugar, which was a no-go because it burned in the pan, so I made it a second time with maple syrup, which turned out better.

This recipe won’t work the same with boneless skinless chicken thighs, so make sure you get bone-in, skin-on!

RECIPE!

Crispy Maple Garlic Chicken Thighs with Kale Salad & Schmaltzy Croutons

Ingredients (serves 2)

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CATCH UP!

Good Afternoon and Happy Thursday! I am truly flabbergasted that it is about to be June and summer is around the corner. It can’t be true! It was just summer! I had my baby yesterday! I am excited (it’s my favorite season) but startled at the quick passage of time.

I was sick last week, so I didn’t have a chance to film any more “Meal Prep for Food Snobs” content, but it’s my goal to get one out for you next week!

I decided this is the week I’m going to let you in on the little folder I keep on my phone called “AI Sux.” Now, before you jump down my throat, I know AI is here to stay and certainly has its benefits. I’m not against all AI, but I have deep concerns about much of it. I am probably more anti-AI than most people I know, and it’s not because I’m a luddite but because I’m worried about its potential for existential and societal harm if it remains unchecked and unregulated. I think people use it too flippantly and too recklessly. I think tech companies don’t care about safety or wellbeing and release things too early. I could go on about this all day, but instead, I’ll share a few pieces of content this week that have stuck with me that I’ve saved to my “AI Sux” folder.

• 1.2 million children had their photos turned into sexual deepfakes last year, according to a study done across 11 countries (that’s 1 in 25 children). Where did these photos come from? Their parents’ social media accounts. AI needs as little as 20 photos to generate deepfake content which then gets circulated on forums used by predators.

• Shuttered startups are selling old Slack chats to train AI. This one is pretty self-explanatory—it raises major, major privacy concerns.

• Utah residents are protesting a massive AI data center project that could take up around 40,000 acres of land. Residents are concerned about the environmental effect, including how much energy and water it would use.

THINGS I’M LOVING

My friend Ileana is a stylist, and she came over last month to help me clean out my closet and refine my personal style. It felt amazing to get rid of what was no longer serving me, and she is helping me redefine how I dress in this new era of motherhood and my career. She made me this incredible PDF that she calls the “Expansion Edit” which included better-suited swaps for the pieces I got rid of and a styling section that shows how I can pair old and new pieces together. Our focus is on prioritizing women-led brands, independent designers, and secondhand sourcing, which I love!

If you live somewhere where it’s not so easy to get your hands on some really good, true sourdough, I can definitely recommend Bittman’s. The bread arrives frozen, and you just stick it in the oven to finish baking it. I am so impressed with how well the bread bakes and how tasty it is! I had the focaccia this week toasted with some whipped bone marrow, and it was divine.

White is my favorite color to wear, but I’m also a notoriously messy eater (and cook), and throw a child in the mix, and my stains are getting worse than ever. I’ve been whipping out my Branch Basics Oxygen Booster like there is no tomorrow. I pre-soak my light-colored clothes before throwing them in the wash, and it’s amazing how much comes out. I can’t tell you how many times I’ve gotten out matcha stains using this stuff!

DISCOUNT CODES

Supplements

• Use my link to get up to 45% off Grüns gummy vitamins!

• KALEMEMAYBE gets you 15% off Armra Colostrum!

• KALEMEMAYBE gets you 20% off your first order at Needed

Food & Drink

• KALEMEMAYBE10 gets you 10% off Fishwife products

• DRIZZLE gets you 20% off Little Zing Mustard

• KALEMEMAYBE gets you 15% off Kola Goodies tea lattes

• CARINA20 gets you 20% off Primal Kitchen products

• KALEMEMAYBE15 gets you 15% off Flour & Water products

• CARINA20 gets you 20% off Juliet Wine!

• CARINA20 gets you 20% off of Algae Cooking Club

• Use my link to get 30% off your first order and a free gift from Thrive Market

• KALEMEMAYBE10 gets you 10% off Culture Pop Soda

• CARINAWOLFF gets you $30 off your first box + free croissants for life from Wildgrain

• Carina15 gets you 15% off at Tache Pistachio Milk

• CARINA20 gets you 20% off at Masa Chips

Home & Other Products

• CW15 gets you 15% off Bon Charge Red Light Therapy

• Use my link to get 20% off at Canopy

• Use this link to get 10% off your order at Tubby Todd!

• CARINAW15 gets you 15% off at Coco & Eve

RECIPE!

In the past year, I’ve started enjoying steak, and it’s because I shirked the idea of a fat buttery slab in favor of steak dishes that focus on vegetables and herbs. Not that there is anything wrong with a big buttery steak—it’s just not my preferred preparation. I’ve discovered that I enjoy thinner cuts of meat like flank steak, skirt steak, and hanger steak, especially when they go into a salad or bowl.

This is a riff on a viral steak salad that’s going around that’s filled with tomatoes, cucumbers, avocado, and lots of cilantro. I’m not sure where it originated, but I discovered it from @itsisabelmarie.

I added some peaches, pepperoncini, basil, and cotija cheese and whipped up a simple hot honey lemon dressing. This salad just screams summer, and you could make plenty of easy swaps to make it again and again. You can use any stone fruit or even mango in place of the peaches, and feta would work really well if you don’t have cotija (but if you buy some, make last week’s corn and bean salad with it too). I used skirt steak, but you can pick your favorite cut to use! I like steak, but I am no connoisseur.

Peach & Peperoncini Steak Salad

Ingredients (serves 2 as an entree, 4 as an appetizer)

Steak

• 1 lb skirt steak

• 2 tbsp olive oil

• 1/4 cup apple cider vinegar

• 2 tbsp low-sodium soy sauce

• 2 cloves minced garlic

• Salt & pepper

Salad

• 1 1/2 cups halved cherry tomatoes

• 2 yellow peaches, diced

• 1 avocado, diced

• 1/2 English cucumber, chopped

• 1/3 cup finely chopped red onion

• 1/4 cup sliced pepperoncini

• 1/2 cup crumbled cotija

• 1/2 cup minced cilantro

• 2 tbsp minced basil

Dressing

• 1 tbsp hot honey

• 2 tbsp olive oil

• Juice of 1 lemon

• 1/2 tsp Dijon mustard

• 1 garlic clove, grated

• Pinch of salt & pepper

1. In a small bowl, combine your steak, olive oil, apple cider vinegar, soy sauce, garlic, and a few good pinches of salt and pepper. Let marinate for 30 minutes while you chop up your ingredients.

2. Heat up a large cast-iron skillet on medium-high heat. Let it get really hot for a few minutes, and then add the steak. Cook for 2-4 minutes on each side, depending on how thick your steak is. Mine was on the thinner side, so I did 2 minutes, but if it’s more than an inch thick, opt for closer to 4 minutes. Remove from skillet transfer to a plate or cutting board. Cover with foil for 10 minutes before cutting into cubes.

3. Prepare your dressing by whisking together ingredients in a small bowl or jar.

4. In a large bowl, add the steak, tomatoes, peaches, avocado, cucumber, red onion, steak, pepperoncini, cotija, cilantro, and basil. Add the dressing and toss together. Serve immediately or chill in the fridge!

IN CASE YOU MISSED IT!

There have been two 30-minute budget meals that have gone out since this week’s newsletter! The first is a sheet-pan veggie gnocchi with feta and arugula, and the second is a black bean corn, and mango scoopable salad.

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Thankfully, it was just a minor cold, and I’m almost completely better, but it pained me to lose those few days, I won’t lie. On the bright side, I did a lot of reading over the weekend while I rested. I finished Famesick and started Yesteryear, and I even watched an episode or two of Emily in Paris (still bad, still want to keep watching).

This week’s 30-minute meal is nothing revolutionary, but DAMN is it tasty! It’s a pico-de-gallo-inspired scoopable salad that made me want to go to the beach immediately. It uses canned corn and black beans, both budget-friendly and easy ingredients to dump in a bowl. I added mango because it’s in season right now, and so refreshing and delicious, along with some avocado, tomato, red onion, and cotija cheese.

You can eat it with a spoon, or you can eat it with tortilla chips, but either way, it’s a great summer salad that’s filled with protein and fiber!

RECIPE!

Black Bean, Corn and Mango Salad

Serves 2 as an entree, 4-6 as an appetizer/snack

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For our 30-minute meal this week, I’m back with another veggie-loaded gnocchi sheet-pan recipe. I definitely use a lot of gnocchi in this series, but I realized it had been longer than I thought since I had done a sheet-pan recipe. I was browsing Pinterest for some ideas the other night when I stumbled across a screenshot of one of my Instagram stories (which actually happens to me often). It was a gnocchi dish with a side of arugula, and it was something I had just made for myself for dinner and never posted. So I thought, why not share it now?

For the sake of this series and wanting all my 30-minute meals to be as balanced as possible, I added some chickpeas to give the dish some protein. Depending on the season, your preferences, and your budget, you can also swap out different vegetables. Broccoli would work well here, as would mushrooms, peppers, asparagus, etc.

Another option would be to skip the gnocchi and roast everything else, and then serve the dish atop rice, quinoa, or even pasta. You can also skip the side arugula salad or swap for a different green! We are flexi here :)

RECIPE!

Warm Weather Veggie Gnocchi with Lemony Arugula

Ingredients (serves 2-3)

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CATCH UP!

I’ve been seeing a lot of content online recently surrounding fiber, and while I’m genuinely very happy that people are choosing to increase their fiber—because research shows that the majority of Americans fall short on their fiber intake—I can’t help but to be a little bummed that nutrients like protein and fiber end up being trends. People tend to go to extremes once they discover a new macro, and I just wish we could view things a little more holistically. What about a plate that contains both protein AND fiber? Why does everything have to be “maxxing” (another trend that really irks me). I’m sorry for being a hater, but is it really too much to ask social media to take a balanced approach to nutrition (yes).

Speaking of nutrition, I feel like solids and baby-led weaning is starting to actually become enjoyable now instead of stressful. We’re almost through all the allergens, so it feels like I’m able to be more creative with what we can serve Sagan. Like his mother, he doesn’t like to eat the same thing multiple days in a row, and also like his mother, he likes a good mix of flavors.

THINGS I’M LOVING

I mentioned this recently, but I’ve been going through all the products I’ve been gifted instead of buying anything new, and although some have been disappointing, others have impressed. I am sooo incredibly picky when it comes to mascara, but I actually really love this Wrap Star Tubing Mascara from Beauty Pie. Because it’s a tubing mascara, it doesn’t smudge, and it allows the makeup to come off so easily. Most importantly, it doesn’t make your lashes clumpy and actually elongates them!

Jelly sandals are so back, and I’m here for it! I had my first pair of jelly shoes in the 90s when I was 5 or 6 years old, and it was devastating when my friends dog chewed them up. Now, 30 years later, I have a new pair, and I’ve been wearing them nonstop since I got them! I’m shocked at how comfortable they actually are. I got them in a brown color which matches most of my clothing, but you could go the more fun and classic route and get a bright color!

I’ve been on a mission for a perfect matcha latte glass, and after an extensive search, I have found the ones! These Kinto Iced Tea glasses are simple and delicate and truly the ideal vessel for an iced beverage. And at just over $30 for a set of 4, they’re a steal! Hot tip: I used code FREESHIP to make shipping free also!

DISCOUNT CODES!

Hi!!! I wanted to let you all know that I just went through all these discount codes and removed any that were inactive, so they should all be up to date! I also added a few new ones, including Masa Chips, Tache Milk, and Coco & Eve!

Supplements

• Use my link to get up to 45% off Grüns gummy vitamins!

• KALEMEMAYBE gets you 15% off Armra Colostrum!

• KALEMEMAYBE gets you 20% off your first order at Needed

Food & Drink

• KALEMEMAYBE10 gets you 10% off Fishwife products

• DRIZZLE gets you 20% off Little Zing Mustard

• KALEMEMAYBE gets you 15% off Kola Goodies tea lattes

• CARINA20 gets you 20% off Primal Kitchen products

• KALEMEMAYBE15 gets you 15% off Flour & Water products

• CARINA20 gets you 20% off Juliet Wine!

• CARINA20 gets you 20% off of Algae Cooking Club

• Use my link to get 30% off your first order and a free gift from Thrive Market

• KALEMEMAYBE10 gets you 10% off Culture Pop Soda

• CARINAWOLFF gets you $30 off your first box + free croissants for life from Wildgrain

• Carina15 gets you 15% off at Tache Pistachio Milk

• CARINA20 gets you 20% off at Masa Chips

Home & Other Products

• CW15 gets you 15% off Bon Charge Red Light Therapy

• Use my link to get 20% off at Canopy

• Use this link to get 10% off your order at Tubby Todd!

• CARINAW15 gets you 15% off at Coco & Eve

RECIPE!

I love that everyone is all about the sardines right now because it’s giving me so much inspiration. I grew up eating them, but I never could get myself to love them as much as other tinned fish. With all these new recipes online, I’ve discovered so many amazing ways to enjoy them.

This week’s nourishing bowl was inspired by Glow with Ella. It’s a rice bowl with roasted radishes, shaved carrots, a feta, snap pea, and mint salad, soft boiled egg, avocado with hemp seeds, and sardines! Spring in a bowl!

If you’re not a fan of radishes, I implore you to try them roasted! They take on new life and become much sweeter. And if you’re not a fan of sardines, you might want to try these Fishwife ones that come packed in preserved lemon — they’re my current favorite! My code for Fishwife is KALEMEMAYBE10, if you’d like to try!

Spring Skincare Bowl

Ingredients (serves 2)

• 3/4 cup uncooked white rice

• 1 bunch radishes, leaves removed and quartered

• Olive oil

• 2 eggs

• 1 cup sugar snap peas

• 1/4 cup crumbled feta

• 2 tbsp torn mint

• 1 medium carrot, peeled into ribbons

• 2 (4 oz) tins of sardines

• 1/2 avocado, sliced

• Sesame oil

• Sesame seeds

• Hemp seeds

• Fresh dill, for garnish

• Juice of 1 lemon

• Salt

1. Preheat oven to 425 F. Line a small baking sheet with parchment paper, and add the radishes. Toss in a little olive oil and salt, and bake for 20-25 minutes, flipping halfway through, until radishes are nice and soft.

2. Meanwhile, cook rice according to your preferred method (I like to pressure cook on high for 15 minutes). Bring a pot of water to a boil, add eggs, and cook for exactly 7 minutes. Immediately transfer to an ice bath, and let cool before peeling.

3. Thinly slice the sugar snap peas. In a small bowl, combine snap peas, feta, and mint.

4. Divide the rice into two bowls, and top with carrots, snap pea salad, roasted radishes, sardines, egg, and avocado slices.

5. Drizzle some sesame oil over the carrots and top with sesame seeds. Add a little flaky salt and fresh dill to the eggs, if desired, and top the avocado with hemp seeds. Squeeze a little lemon over each bowl, and serve!

IN CASE YOU MISSED IT!

This week, paid subscribers received a recipe for Tahini Custard Oats with Caramelized Banana and Salty Chocolate! A 30-minute budget breakfast for those with a sweet tooth!

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As a reminder, anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!

Infusing a little love and care into breakfast sets the tone of the day for me. All of these cheesy, TikTok sayings can get annoying, but making a good breakfast feels to me like the embodiment of “romanticizing your life.” And doing this doesn’t have to take a long time! Exhibit A: these tahini oats!

You might have seen custard oats circulating around the internet: the idea is you mix an egg into your oats to make them thicker and creamier. To ensure they don’t scramble, you cool down the oats first with a little cold water. It’s so easy, and the result is delicious. I like the texture MUCH more than regular oatmeal, and you get the added nutrients of the egg.

I’ve been very into caramelized bananas lately, and they added a lovely sweetness to the dish, which gets balanced out by the nutty tahini, dark chocolate, and flaky salt. I love the way the chocolate chips just melt slightly so you can get a dose in each bite. If you feel like splurging, I loveeee using date-sweetened chocolate chips — but any dark chocolate ones will do!

RECIPE!

Tahini Custard Oats with Caramelized Banana and Salty Chocolate

Ingredients (serves 1)

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CATCH UP!

I mentioned last week that I wanted to start reading again, and I am pleased to announce that I have started Lena Dunham’s memoir, Famesick, and I’m really enjoying it so far! I went to college in New York City from 2009-2013, so I experience a certain nostalgia reading about a twenty-something in NYC during that time period and the era of Girls. We’ve had wonky nights here and there lately, so having a good book to read on my Kindle when I’m up in the middle of the night breastfeeding makes me dread the evenings a little bit less.

I can’t remember if I’ve mentioned this before, but Grant and I have been watching Cheers from start to finish, and it has acted as my comfort show since Sagan was a newborn. My nightly routine lately has been very regimented: put Sagan to bed, straighten up the house, do my nighttime skincare routine, watch Cheers, close my eyes at 9:45 p.m.

I was telling Grant that I’ve never cared for an elaborate skincare routine very much (I like to keep it simple), but these days, it feels so relaxing that I keep on adding steps, almost for the ritual of it all. I also have to clean my eyes religiously because of all the recurrent styes and chalazions (chalazia?) I was getting postpartum, although I’m way less enthused about that ritual.

THINGS I’M LOVING

For years, I have wanted a Le Creuset Braiser, but I never bought one for myself because it just felt so pricey. This year, for my birthday, Grant got me one in this gorgeous olive green color, and I’m so happy I finally have one. I use it daily for everything from meats to pastas to sautéed veggies. Yes, it’s a splurge, but one that is truly worth it, and I love knowing that it will last a lifetime. Le Creuset is truly that girl.

I’m almost positive my caffeine tolerance has gone up, and lately, I’ve been wanting a new afternoon boost. LMNT just came out with an Arnold Palmer-flavored electrolyte stick with black tea, and I have been drinking it more than I care to admit. I love that it is both caffeinating and extra-hydrating. I’ve partnered with them in the past (although this is not at all sponsored), so I have a “free gift” link if you want it.

Eating out of pretty bowls just makes the experience better — I don’t make the rules. I love these ceramic flower bowls from Goodies LA. You can buy them individually on their website or as a set on Amazon. They’re perfect for morning yogurt bowls, cereal, soup, etc.

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• KALEMEMAYBE gets you 15% off Ippodo Tea (my favorite matcha)!

Home & Other Products

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RECIPE!

This week has been the week of the blood orange — I bought two huge bags instead of two individual oranges, so I’ve been trying to use a little bit everyday. This cake was the first thing I made, but I also have been drinking blood orange creamsicle matchas, giving Sagan little wedges at each meal, and testing cocktail recipes for my cookbook.

This cake is a riff on my other upside down cakes that I’m sure you’ve seen before. For this one, I added rosemary both to the caramel and the cake and added some blood orange zest to the batter. I also used a little semolina flour to add a bit of texture and nuttier flavor, and this paired very nicely with the citrus and rosemary. If you don’t have semolina flour, you can just use regular flour for the full amount.

I know blood orange season is going to come to a close here, but the good news is, you can always use regular oranges or even lemon in this recipe! I’m going to make it with stone fruit too as we enter the summer season. Fruit substitutions allowed and encouraged!

Blood Orange Caramel Layer

• 2 blood oranges, thinly sliced (I used a mandolin on the thinnest setting)

• 6 tbsp unsalted butter

• 1/3 cup honey

• 1/4 cup granulated sugar

• 4 sprigs fresh rosemary

Cake

• 1 stick (8 tbsp) unsalted butter

• 1 cup unbleached all-purpose flour

• 1/2 cup semolina flour

• 1 ½ tsp baking powder

• 1/2 tsp ginger

• 1 tsp salt

• 1 cup granulated sugar

• 1/4 cup brown sugar

• Zest of 1 blood orange

• 1 tablespoon chopped fresh rosemary

• 2 large eggs

• 1 tsp vanilla extract

• ⅓ cup milk (I used oat)

• Optional, for garnish: powdered sugar, rosemary sprigs

1. Preheat oven to 350 F. Start by browing your butter for the cake batter. Add 1 stick of butter to a small saucepan on medium heat, and cook until the butter turns brown and the milk solids begin to separate, stirring frequently. Remove from heat immediately, and transfer to a bowl to cool.

2. Line a 9-inch round cake pan with parchment paper, and spray with oil or grease generously with butter. Lay the orange slices down in a spiral.

3. Prepare the rosemary caramel sauce by melting 6 tbsp butter in a small saucepan. Turn the heat to high, and add the honey, 1/4 cup granulated sugar, and rosemary sprigs. Bring to a boil, and cook for about 3 minutes until frothy and caramelized. Remove the rosemary with tongs, and immediately pour the caramel mixture over the oranges, covering everything evenly.

4. In a medium bowl, mix together all-purpose flour, semolina flour, baking powder, ginger, and salt.

5. In a separate medium bowl, mix together sugar, chopped rosemary, and orange zest with your hands until well combined. Mix in the cooled brown butter, sugar, brown sugar, eggs, vanilla, and milk.

6. Mix your wet mixture into your flour mixture until evenly combined. Carefully spoon the batter over the oranges, and spread evenly on top, taking care not to disturb the placement of the orange slices.

7. Transfer to the oven and bake for 40-45 minutes or until top is golden brown and springs back when lightly touched. Let cool for 10 minutes, and then loosen edges with a paring knife. Place a plate on top of the cake, and invert them both at the same time. Serve warm or at room temperature, but let cool slightly before cutting into the cake! Dust with powdered sugar and garnish with a few sprigs of rosemary, if desired.

To store: I leave on my countertop for up to one day before refrigerating.

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For this recipe, you don’t have to fire up your grill – just preheat that oven. You cook some chicken breast t…

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CATCH UP!

I’m sitting here with my giant iced coffee and (accidentally) burnt sticky toffee oats reflecting on my night last night, which involved a lottt of wake-ups thanks to my separation anxiety baby and a lottt of tossing and turning thanks to my active mind, which would not stop thinking about all the recipes I need to test for my book. I also have had MULTIPLE dreams that I’m part of the cast of Summer House, and we are filming the reunion, but everyone keeps looking at me like I’m an intruder (embarrassing admission).

I have been absolutely horrible at getting around to reading, but I’m going to whip out my Kindle ASAP, since I have two books I’m dying to read. The first is Yesteryear by Caro Claire Burke, a fictional story about a tradwife influencer who wakes up trapped in the 1800s and is forced to live her lifestyle under antiquated conditions. I’ve heard mixed reviews on this one, but I need to read it myself so I can jump into the conversation and give my two cents. The second is Lena Dunham’s memoir Famesick, which is also probably controversial, but I find Lena Dunham to be a great writer, and as a fan of Girls, this one feels like it will pique my interest.

Since becoming a mother, I don’t miss things like going out at night,, but I do miss consuming written media and diving into cultural commentary (and not just reality TV scandals). I will report back as I begin these, and let me know your thoughts if you’ve read either!

THINGS I’M LOVING

I have been a LOYAL Kiehl’s girl when it comes to moisturizer for probably a decade now, and I’ve always been afraid to deviate because it works well from my skin. I recently ran out, and I’ve been going through all the skincare PR I’ve been sent to see what I like. The Goop moisturizer was a no for me, but I LOVED the Personal Day moisturizer. It was so nourishing and gentle on my skin (which makes sense, since the line is made for people who are acne-prone), and when I posted about it on Instagram, so many people told me they love it and use it as well!

I hate dressing in the winter, and I love the spring and summer season when I get to wear light and airy blouses, skirts, and flowy dresses. I am in LOVE with my new Loanne Blouse from Sézane. The embroidered details are gorgeous, and it just feels effortlessly chic and easy breezy. Looks super cute paired with a white skirt or white denim shorts.

You know that feeling when you go to a hotel and take a shower, and you’re just basking in the luxurious feel of a nice shampoo with an intoxicating smell? Well, this Sandalwood Yuzu Shampoo from Wonder Valley is going to give you that exact feeling, at home. It smells incredible and is made with the brand’s famous olive oil, so you know it’s going to make your hair nice and soft!

DISCOUNT CODES!

Supplements

• KALEMEMAYBE25 gets you 30% off your first order with Ritual!

• Use my link to get up to 45% off Grüns gummy vitamins!

• KALEMEMAYBE gets you 15% off Armra Colostrum!

• CARINA gets you 15% off Perelel Vitamins

• KALEMEMAYBE gets you 20% off your first order at Needed

Food & Drink

• KALEMEMAYBE gets you 10% off Fishwife products

• DRIZZLE gets you 20% off Little Zing Mustard

• KALEMEMAYBE gets you 15% off Kola Goodies tea lattes

• CARINA20 gets you 20% off Primal Kitchen products

• KALEMEMAYBE15 gets you 15% off Flour & Water products

• CARINA20 gets you 20% off Juliet Wine!

• CARINAWOLFF gets you 40% off your first order with Hungryroot!

• CARINA20 gets you 20% off of Algae Cooking Club

• Use my link to get 30% off your first order and a free gift from Thrive Market

• KALEMEMAYBE10 gets you 10% off Culture Pop Soda

• CARINAWOLFF gets you $30 off your first box + free croissants for life from Wildgrain

• KMM25 gets you 25% off your whole order at Ground Up Nut Butters

• KALEMEMAYBE gets you 15% off Ippodo Tea (my favorite matcha)!

Home & Other Products

• CARINA10 gets you 10% off Starter Kits from Branch Basics!

• CW15 gets you 15% off Bon Charge Red Light Therapy

• Use my link to get 20% off at Canopy

• CARINA10 gets you 10% off at Print Fresh (100% cotton pajamas)

• Use this link to get 10% off your order at Tubby Todd!

RECIPE!

When mangos are in season, I don’t stop eating them, and lately, I’ve been turning everything I can into a version of mango sticky rice. I’ll admit, sometimes calling it mango sticky rice is a bit of stretch, especially when there’s no rice involved, but I’ll make meals and beverages inspired by the dish that use similar ingredients like coconut milk, shredded coconut, and sesame seeds.

This is a mango-sticky-rice-inspired custard toast, a viral TikTok recipe from a few years that ago involves baking bread with a “custard” made from eggs and yogurt and topping it with fruit. I added some shredded coconut to the custard mix, topped it with mango, and added a coconut milk honey drizzle to emulate the mango sticky rice. Such a fun way to eat breakfast!

I used brioche here, but any soft bread will work! You just want to make sure you're able to press it down easily to make way for the custard.

Mango Sticky Rice Custard Toasts

Ingredients (serves 2)

• 4 slices of soft bread (I used brioche)

• 1/2 cup Greek yogurt

• 2 eggs

• 2 tsp honey

• 1/4 cup unsweetened shredded coconut, plus more to top

• 1-2 champagne mangos

• 1/4 cup full-fat coconut milk from a can

• 1 tbsp honey

• Sesame seeds

1. Preheat oven to 400 F. Add brioche slices to a parchment lined baking sheet. With the back of the spoon or mug, press down on the center of the bread, leaving about 1 inch away from the edges. This is where you’ll pour your custard.

2. In a medium bowl, whisk together Greek yogurt, eggs, honey, and shredded coconut. Evenly spoon the custard into each piece of bread. Carefully transfer to the oven, and bake for 12-14 min until custard has fully set but still feels a little jiggly.

3. While toasts are baking, either dice or thinly slice your mango.

4. In a small bowl, whisk together coconut milk and honey until smooth.

5. Remove toasts from oven, and let cool slightly before adding the mango. Top with the coconut milk drizzle, more shredded coconut, and a sprinkle of sesame seeds.

IN CASE YOU MISSED IT!

Last week, paid subscribers received a 30-minute meal recipe, another spin on a viral TikTok recipe, actually! Chimichurri beef cottage cheese bowls, a high-protein, veggie-filled bowl with SO much flavor. Loved this one a lot.

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This week’s 30-minute meal is a riff on a trending recipe that, I’ll admit, I hadn…

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CATCH UP!

I’m going to make this catch up short and sweet because this week’s meal prep recipes are taking up a whole lot of room, but I don’t have anything major to report anyway! Truly the same old, same old. I’ve been enjoying cooking extra lately, probably because I’m leaning into the little luxuries of food. This week, I’ve made a creamsicle matcha, cheese-stuffed dates too many times to count, anchovy, butter, and radish toast, caramelized banana toast, whipped bone marrow…I could go on! I’ll share a roundup of these on Instagram soon, but indulging in these little treats really brightens my day.

THINGS I’M LOVING!

I saw a TikTok where a woman took her toddler-sized t-shirts and turned them into rompers for her baby by adding some snaps. I was inspired, so I went to a thrift store by my house and picked up a few toddler-sized tees and ordered this kit from Amazon to get crafting. This is my new favorite hobby! It ends up giving Sagan unique outfits that literally cost just a few dollars, and it’s very easy to do. One note: the reviews are a little iffy, but I had no issues with it!

This is the summer of jean shorts for me, and I succumbed to the Bermuda denim shorts trend with zero regrets. These are from H&M, and they’re just the right amount of loose without being too baggy. It’s nice to not only have “short shorts” and own a pair with a different silhouette. They have different wash options (including a very cute cream), and at only $30, they’re a steal (plus, they always have sales).

I’ve been holding off on sharing these Masa chips because they are on the pricier side, but damn, are they SO good. My mom is obsessed with them and always steals them from me because she thinks they’re the best she’s ever had, so make of that information what you will. They have different flavors (I recommend a bundle), but the churro ones remind me of those cinnamon twists from Taco Bell, and the Cobanero remind me of Doritos. The ingredients are nice and simple, and they’re cooked in tallow, which adds a nice flavor. Although a minor pet peeve of mine is when brands are loud about not having seed oils, but hey! The product is good.

RECIPE!

Meal Prep for Food Snobs is back! Yay!

This week we are working with salmon, and because this series is for us snobs, each recipe tastes truly different than the next. I promise you won’t be sick of salmon by the end of the week! And you’re going to feel so healthy getting in your omega 3s!

The three recipes we’re cooking this week are:

• Mediterranean Salmon Tzatziki Bowl

• Salmon Tacos with Mango Avocado Salsa

• Spicy Salmon Hand Rolls

At the start of the week, you’ll make:

• Baked lemon salmon (for everything)

• Quick pickled onions (for bowl and tacos)

• White rice (for bowl and hand rolls)

• Tzatziki (for bowl and tacos)

Here are all the groceries you’ll need:

Please note these recipes serve two people, so cut in half if you’re cooking for one!

• 2 ¾ pounds salmon (confession: I like Atlantic cause it’s so soft and buttery. Whole Foods is my favorite)

• 1 1/2 cups uncooked white rice (I like medium-grain)

• 4 taco-sized flour tortillas

• 1 1/2 cups Greek yogurt

• 1 medium red onion

• 6 cloves garlic

• 2 bunches green onion

• 3 medium Persian cucumbers

• 2 red bell peppers

• 1 medium zucchini

• 1 honey mango

• 3 medium avocados

• 2-3 lemons

• 2 limes

• 5 nori sheets

• 1/2 cup feta

• Fresh dill

• Fresh cilantro

• Fresh mint

• Microgreens

Here are the pantry staples you’ll need:

• Olive oil

• White vinegar

• Rice vinegar

• Mayonnaise

• Sriracha

• Soy Sauce

• Sugar

• Ground cumin

• Taco seasoning

• Sesame seeds (white, black, or both)

• Salt

Cooking Order

I made the bowl first so the salmon and rice could both be fresh. I recommend starting here, and you can roast your veggies for the bowl at the same time as your salmon!

Reheating Instructions

I included reheat instructions for the tacos, since it’s part of the recipe to fry them up with some taco seasoning. The salmon hand rolls don’t need reheating (yay), and if you choose to make the salmon bowl later, it can also be enjoyed cold, almost like a salad.

Lemon Salmon

• 2 ¾ lbs salmon

• 4 cloves garlic, finely chopped

• 2 tbsp olive oil

• Juice of 1 lemon

• Optional: extra lemon slices to top

• Salt & pepper

1. Preheat oven to 400 F. Add your salmon to a parchment-lined baking sheet.

2. In a small bowl, combine garlic, olive oil, lemon juice, and a good pinch or two of salt and pepper. Drizzle over the salmon, and brush the mixture over everything to evenly coat the salmon. Optional: place a lemon wedge on top of each filet for extra lemon flavor.

3. Bake for 12-15 minutes until salmon is fully cooked through — check that it’s pink, opaque, and easily flakes with a fork. I usually find 13 minutes is the sweet spot, but it will depend on the thickness of your filets!

Quick Pickled Onions

• 1 medium red onion, thinly sliced

• 1 1/2 cups white vinegar

• 1/2 cup sugar

• 2 teaspoons kosher salt

1. Add onions to a medium bowl. In a saucepan, bring vinegar, sugar and salt to a boil. Stir until sugar and salt has dissolved.

3. Pour the vinegar mixture over the onions, stirring to make sure all the onions get coated. Let onions cool to room temperature, and then transfer to a jar or place directly into the fridge, making sure to cover either the jar or the bowl. You can use these right away, but they also continue to marinate after a couple days!

Rice

• 1 1/2 cups uncooked medium-grain white rice

Cook rice according to your preferred method. I use the Instant pot and add 2 cups water. I pressure cook on high for 15 minutes with 10 minutes slow release.

Tzatziki (recipe adapted from The Wanderlust Kitchen)

• 2 Persian cucumbers, grated

• 1 1/2 cups full-fat Greek yogurt

• 2 large garlic cloves, minced

• 2 tbsp extra virgin olive oil

• 1 tbsp white vinegar

• 1/2 tsp salt

• 1 tbsp chopped dill

1. Grate your cucumbers, and use a cheesecloth (or add to a fine mesh sieve) to squeeze out as much liquid as possible.

2. In a small/medium bowl, mix together Greek yogurt, garlic, olive oil, vinegar, and salt until completely smooth. Then mix in the drained, grated cucumber and dill.

Mediterranean Salmon Bowl (serves 2)

Salmon

• Use 1/3 of your baked salmon for this recipe (cut into 2 filets)

Veggies

• 2 red bell peppers

• 1 medium/large zucchini

Lemon Cumin Rice

• Half your cooked rice (about 2 cups cooked)

• 1 teaspoon ground cumin

• Juice of 1 lemon

• 1/4 teaspoon salt

Avocado Feta Salad

• 1 medium/large avocado, diced

• 1/3 cup crumbled feta

• 1 1/2 tbsp chopped dill

• Juice of 1/2 lemon

• Salt

1. Start by roasting the veggies (you can make these at the same time as the salmon). Preheat oven to 400 F. Slice your peppers in half lengthwise, removing the stem, seeds, and any excess flesh. Dice your zucchini.

2. Line a baking sheet with parchment paper, and add the peppers facing down. Add the zucchini next to the peppers, and toss in a little olive oil and salt. Bake for 20-25 minutes until peppers are nice and charred and zucchini is soft, stirring the zucchini halfway through. Let the peppers cool before removing the skin and cutting into slices.

3. Make your avocado salad by mixing together your avocado chunks with crumbled feta, lemon, dill, and a pinch of salt.

4. Make your lemon cumin rice by mixing together rice, cumin, lemon juice, and salt. Add to the bottom of two bowls.

5. Top each bowl with the salmon, avocado feta salad, red peppers, zucchini, some pickled onions, and a big dollop of tzatziki.

Spicy Salmon Hand Rolls (makes about 8-10 hand rolls)

• Use 1/3 of your baked salmon for this recipe, skin removed (about 2 cups mashed salmon)

• 3 tbsp mayonnaise

• 1 1/2 tbsp sriracha

• 1 tsp soy sauce or tamari

• 2 bunches green onion, thinly sliced

• 1 1/2 cups cooked white rice

• 1/2 tsp salt

• 1/2 tsp sugar

• 2 tablespoons rice vinegar

• 5 nori sheets

• 1 avocado, cut into thin slices

• 1 Persian cucumber, cut into matchsticks

• Micro greens (I used assorted rainbow)

• Sesame seeds

1. Add the salmon to a medium bowl and mash with a fork. Add the sriracha, mayo, soy sauce, and green onions, and mix together.

2. Add cooked rice to a bowl along with salt, sugar, and rice vinegar. Since you’re using leftover rice, it may be a little dry, so you can add water, 1 tablespoon at a time, to moisten it up.

3. Cut your nori in half lengthwise, and then trim 2 inches off the end. Lay the nori shiny side down. Add a spoonful of rice to end of the nori, and press flat with the back of spoon. Top with a heaping spoonful of the salmon filling, and top with a sprinkle of sesame seeds. Add 2 thin slices of avocado, followed by a a few slices of the cucumber and a small handful of micro greens.

4. To roll the hand roll, take the bottom left corner and bring it up to meet the right corner of the filling, rolling at a diagonal. When you’ve rolled your hand roll, wet your finger with some water to seal the hand roll closed. Once you’re done with your hand rolls, serve immediately so they don’t get soggy!

Salmon Tacos with Mango Avocado Salsa (makes 4 tacos)

• Use 1/3 of your baked salmon for this recipe, skin removed

• 1 tsp taco seasoning

• 4 taco-sized flour tortillas (I used street taco sized)

• 1 ripe honey mango, finely chopped

• 1 medium avocado, finely chopped

• 2 tbsp finely chopped cilantro

• 1 tbsp finely chopped mint

• Juice of 1 lime (plus 1 lime cut into slices for serving)

• Tzatziki

• Pickled onions

1. Start by preparing your mango avocado salsa. In a medium bowl, combine mango, avocado, cilantro, mint, lime juice, and a good pinch or two of salt. Set aside.

2. Rub 1 teaspoon of taco seasoning on top of your remaining salmon. In a cast-iron skillet (or other large skillet that’s not likely to stick), heat up a drizzle of oil on medium-high heat (I used avocado oil). Add the salmon top-side down, and cook for 1-2 minutes to get the top crispy. Flip the salmon, cover, and cook for another minute or two to get the salmon nice and warm all the way through. Remove from heat, and keep covered while you assemble your tacos.

3. Heat up a small skillet on medium heat, and warm the tortillas for 1-2 minutes on each side. You can keep your tortillas warm while you assemble each taco by wrapping them in foil and keeping them in a 200 F oven or toaster oven.

4. To make each taco, start by adding a dollop of tzatziki and spreading it across the tortilla. Top with salmon, the mango salsa, and some pickled onions. I also added a little extra chopped cilantro on top. Serve with a squeeze of lime!

IN CASE YOU MISSED IT!

Last week, paid subscribers received a recipe for a bright and fresh chickpea salad with cucumbers and mini peppers over lemony goat cheese whipped with yogurt. Great to enjoy on your own, with some toasted bread, or even as an appetizer with friends!

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Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!

I told Grant that once I’m done with this project and can get back to cooking strictly for fun—not that the cookbook isn’t fun, but you know what I mean—I’m going to try to get better at baking. And I’m going to start with all these fun recipes in the many cookbooks I own.

Now, I’m typing up this newsletter in my Pages app while I wait for our internet to turn back on. This week’s recipe is sort of a salad but sort of not? It’s made with chickpeas, cucumbers, mini peppers, and herbs and serve over a lemony goat cheese spread cut with a little yogurt for extra spreadability (and more protein). I got this idea from this recipe from Bold Bean Co, and it worked really well!

You can serve this dish as is or with some crusty, toasted bread if you want a little boost. There’s no baking or cooking necessary for this meal, which makes it nice and fast! You could also serve it as an appetizer or snack if you wanted to divide it between more people.

I like to use a mandolin to thinly slice everything, but if you don't have one, you can just use a knife!

Chickpea, Cucumber, and Sweet Pepper Salad over Lemony Goat Cheese

Ingredients (serves 2)

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CATCH UP!

Hi!!!! I was away a lot this week as I helped my sister through her first week postpartum, so I wasn’t able to get together a new meal prep series this week. However, I’m home now and back in action, and we will be back with another “Meal Prep For Food Snobs” next week, so stay tuned! I know I have a lot of new people here excited about this series, and I will definitely keep it going!

We didn't get to celebrate a proper Passover or Easter this year because of my new nephew, but I did put Sagan in his cute little carrot overalls. I’ve mentioned this before, but I love that Grant and I come from different religious backgrounds so we get to celebrate multiple holidays. Even though neither of us actively practice religion, I love that we get to expose Sagan to all parts of our upbringings.

I am living for the spring energy right now, and my motivation in the kitchen is at an all-time high. I’ve been getting more creative with my breakfast plates, my loquat tree is bursting with fruit, and it’s so nice to be cooking dinner while the sun is still shining. One thing I miss is the farmer’s market, and I cannot even believe I’m saying this, but I’ve only gone ONCE since Sagan was born, and that is absolutely not okay. I need to prioritize that!

THINGS I’M LOVING!

I can’t stop eating cheddar stuffed dates, and that’s thanks to Olivia Noceda. This treat was truly made for me, as someone who loves cheese, dates, and sweet and savory things combined. I love using the Kerrygold Reserve Cheddar, and I’ll either eat them as a little snack or add them to my morning breakfast!

Between infertility, pregnancy, and then postpartum, I have been on top of filling in any nutrient gaps, which means my supplement collection is the biggest it’s ever been — but each one is full of intention! I’ve circled through many brands, and honestly, most are great, but recently I’ve been using the Needed prenatal along with their Vitamin D supplements. I like that the whole website covers each life stage (trying to conceive, pregnancy, postpartum, perimenopause, etc.) and helps you figure out what you need to be taking during that time. There are even options for male partners!

This is NOT sponsored (just genuine love) but I do have a code if you want 20% off: KALEMEMAYBE

I’m a horrifically bad nail-biter, but press-on nails have been my lifesaver. My favorite brand of press-ons is Olive & June, and I recently branched out from using just using simple colors and went with these blue & green striped nails. I felt out of my element, but I got a lot of compliments!

DISCOUNT CODES!

Supplements

• KALEMEMAYBE25 gets you 30% off your first order with Ritual!

• Use my link to get up to 45% off Grüns gummy vitamins!

• KALEMEMAYBE gets you 15% off Armra Colostrum!

• CARINA gets you 15% off Perelel Vitamins

• KALEMEMAYBE gets you 20% off your first order at Needed

Food & Drink

• KALEMEMAYBE gets you 10% off Fishwife products

• DRIZZLE gets you 20% off Little Zing Mustard

• KALEMEMAYBE gets you 15% off Kola Goodies tea lattes

• CARINA20 gets you 20% off Primal Kitchen products

• KALEMEMAYBE15 gets you 15% off Flour & Water products

• CARINA20 gets you 20% off Juliet Wine!

• CARINAWOLFF gets you 40% off your first order with Hungryroot!

• CARINA20 gets you 20% off of Algae Cooking Club

• Use my link to get 30% off your first order and a free gift from Thrive Market

• KALEMEMAYBE10 gets you 10% off Culture Pop Soda

• CARINAWOLFF gets you $30 off your first box + free croissants for life from Wildgrain

• KMM25 gets you 25% off your whole order at Ground Up Nut Butters

Home & Other Products

• CARINA10 gets you 10% off Starter Kits from Branch Basics!

• CW15 gets you 15% off Bon Charge Red Light Therapy

• Use my link to get 20% off at Canopy

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RECIPE!

Rather than meticulously recipe planning (with the exception of my meal-prep series, of course), I have instead started to buy ingredients I love and challenge myself to get creative on a whim. This recipe was a result of this process, and I wasn’t sure if it was going to appeal to anyone else. However, when I put it on my story, the results were clear: you guys wanted the recipe!

This recipe is very similar to a bolognese, but it’s made with ground chicken, bone broth, and miso for saltiness and richer flavor. I used ditalini because there's just something so fun about a small pasta. Sometimes, I like when pasta acts as the vessel or base rather than the full star.

You can use regular ground chicken here, but I often like to use Force of Nature Ancestral Blend, which includes regular ground chicken and other parts of the chicken like heart and liver for added nutrients.

I like to use bone broth for the added benefits as well, but regular broth will work as well!

Ground Chicken and Carrot Miso Ditalini with Bone Broth and Parmesan

Ingredients (serves 2-3)

• 1 tbsp olive oil

• 1 medium shallot, finely chopped

• 2 medium carrots, peeled and chopped

• 2 cloves garlic, finely chopped

• 16 oz ground chicken

• 2 tablespoons white miso paste

• 2 tablespoons tomato paste

• 8 oz ditalini (or other small pasta)

• 2 1/2 cups chicken bone broth

• 1 cup grated Parmesan cheese, plus more to top

• 2 tbsp chopped parsley, plus more for garnish

• Salt & pepper

1. Heat olive oil in a large skillet on medium heat. Add the shallots, carrots, and a pinch of salt, and cook for 5-6 minutes until carrots and shallots have softened.

2. Mix in the garlic, and cook for a minute or two until fragrant. Add the chicken, and break up into pieces using a spatula as it cooks. Cook for 7-8 minutes until chicken is browned.

3. Mix in the miso and tomato paste until well combined, and then add the pasta and bone broth. Bring to a light boil, and then reduce to a simmer. Cover, and cook for about 10 minutes until pasta is al dente and most of the broth has been absorbed, stirring occasionally. You’ll want a little liquid left to help emulsify the cheese. If you use a larger pasta, you might need a longer amount of time to cook.

4. Reduce heat all the way to low, and then mix in the Parmesan until it melts into the pasta. Mix in the fresh parsley, taste, and season with salt and pepper to taste. Serve warm topped with more Parmesan and fresh parsley, if desired!

IN CASE YOU MISSED IT!

I turned my favorite party dip into a full meal! This week’s 30-minute budget meal was a quinoa bowl inspired by 7-layer dip! So fresh and filling

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CATCH UP!

What a big week so far! My sister had a baby, and I got to be there for his birth, which was incredible to witness. There was OBVIOUSLY the Summer House scandal, which had me glued to my phone but also has me a little concerned about people taking parasocial relationships way too far. Sagan turned eight months!! And it even rained a little here in Los Angeles.

Last week, I went to my friend Marissa’s book launch, which was eventful because 1. I rarely get out to West Hollywood these days, and 2. I got to chat with a bunch of my peers about the ins and outs of writing a cookbook. I was with a friend who isn’t in this space, and she was amazed at how much goes into writing a cookbook, and I agree.

The process typically works this way: An author develops and test their recipes, and once they feel good about what they’ve come up with, they send them out to an outside recipe tester. That person goes through each recipe and checks that the instructions make sense, the amounts listed are correct, the cook times are right, etc. Once that’s done, you have to complete the manuscript, which includes chapter introductions, headnotes, formatting the recipe to the publisher’s style guide — the list goes on.

Then there’s the photography of it all, which is usually done towards the end when the recipes are fully complete. In most cases, you’re hiring a food photographer and stylist, and you’re either shooting in your home or on location at a studio somewhere. This is done over the course of a couple weeks! Once all of this is submitted, the design team gets to working, and typically, the book comes out about a year later. Like I said, it’s quite the process!

I think it’s fun to share with people the behind-the-scenes because I don’t think it’s obvious what goes into it. I’m in the thick of recipe development right now, creating the recipes and sending them out to testers! Sometimes I feel behind, and sometimes I’m extremely calm, but I try to take it one month at a time. Regardless, it’s a special project, and I can’t wait for it to make it out into the world, when that time comes.

THINGS I’M LOVING!

I have worn this linen polka dot dress so many times now that I figured it was time to share. Polka dots are considered trendy right now, but I also feel like they never really go out of style, and I, for one, love that they add a little fun to an outfit. The dress is a pure linen and cotton blend, which makes it so breathable for warmer weather, which is mainly why I keep wearing it. The cut is also very flattering, and because it has buttons, I can wear it breastfeeding, which is a huge perk. I also love that it works for both daytime and evening. Hot tip: code FOR YOU gets you $20 off at Sézane through today, April 2 (not sponsored, just sharing the love).

I love how everyone is having so much fun with their matcha flavors, and I saw Foodieeshh make an earl grey milk coffee latte with infused earl grey milk, and I slightly tweaked her milk recipe to use in matcha lattes. I prepare the milk by steeping 5 earl grey tea bags in 3 cups of milk — I find letting it sit overnight for 2 nights gives it better flavor. I also like to mix in a little maple syrup or the Trader Joe’s Vanilla Bourbon Paste. And then I use about 1/2 cup to 3/4 cup of the milk in my matcha lattes. The matcha I use and love is called Ikuyo from Ippodo. Nothing beats it IMO.

As someone with curly/wavy hair, I’m always looking for ways to tame the frizz, and This Bumble and Bumble Invisible Oil makes my hair SO soft. A little goes a LONGG way, but it’s not heavy! I’ll comb it through my hair before or after blow-drying, or I’ll use it after airdrying to smooth out my waves.

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RECIPE!

This springtime salad could truly not be easier to make. It doesn’t even have a real dressing — I just drizzled on some olive oil, lemon, and honey, and it was PERFECT. The base is arugula, and then you get your protein from crispy chickpeas (clearly my favorite protein option). Then it’s all topped with thinly-sliced radishes, grapefruit, shaved Parmesan, chopped pistachios, and some flaky salt and pepper.

The ingredients below are truly just starting points — they do not need to be followed to a t! Adjust as needed depending on your personal taste. If you don’t like the bitter crunch of radishes, feel free to use less! If you love cheese and nuts, pile them on, baby!

Spring Arugula Grapefruit Salad

Ingredients (serves 2 as a meal, 4 as an appetizer)

• 1 (14.5 oz) can chickpeas, rinsed and drained

• 1 tbsp olive oil, plus more for drizzling

• Cumin

• 5 oz arugula

• 1 grapefruit, peeled, white pith removed, and cut into chunks

• 3-4 small/medium radishes, thinly sliced

• 1/3 cup shaved Parmesan

• 1/4 cup roughly chopped pistachios

• Juice of 1 lemon

• Honey

• Salt & pepper

1. Preheat oven to 425 F, and line a small baking sheet with parchment paper. Add the chickpeas and olive oil, season with a few dashes of cumin and a pinch of salt and pepper, and bake for 25-30 minutes or until crispy and golden, mixing halfway through.

2. Assemble your salads by adding arugula to 2 bowls or plates. Top with the crispy chickpeas, grapefruit, radishes, Parmesan, and pistachios. Drizzle on more olive oil to coat the salad, squeeze on the lemon, and drizzle on some honey. Finish off with a pinch of salt (preferably flaky) and some fresh black pepper.

IN CASE YOU MISSED IT!

Last week, paid subscribers received the 100th (!!!) recipe of my 30-minute budget meal series! This one was a pan-fried gnocchi with asparagus, lemon, parmesan, and a fried egg.

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To celebrate, I’m offering a 25% off discount for a year-subscription! That’s just $3 a month for access to every single 30-minute budget meal recipe I put out for the year Plus, you get unlimited access to everything else in the archives! All 100 previous recipes, plus our infertility podcast and egg retrieval breakdown, other past paywalled recipes, guides, etc.

This promotion will run until April 1st, so don’t miss out! I’ve loved doing this series, and I cannot wait to do more!

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RECIPE!

This week’s recipe is a springtime, pan-fried gnocchi bowl with roasted asparagus, lemon, Parmesan, and a fried egg! I always forget how quickly asparagus roasts in the oven, and it just feels like the epitome of springtime to eat it with some lemon.

I like to pan fry gnocchi to get it crispy and golden, which sometimes I prefer to the traditional soft texture, especially paired with the asparagus and some runny egg yolk. I ended up using 1 egg per bowl here, but you could definitely go for 2 to amp up your protein. Plus, I love when a runny yolk gets paired with lemon juice — it almost tastes like a sauce. Again, I used 1 lemon here, but if you like your meals extra lemony, you can increase to 1 1/2 or 2 (which is noted in the recipe below).

Ingredients (serves 2)

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Hello!! I’m so excited to have so many new people joining me here, and I’m so happy that this new meal prep series is resonating with so many of you. Last week, I was working on my newsletter, and I spent hours filming, editing, and typing up all the recipes, but I felt a little frustrated after it all because I figured no one would see it due to the unpredictable algorithm. I was so elated that this wasn’t the case, and I won’t lie, it definitely motivated me to keep the series going this week. But also, now I feel a lot of pressure to live up to expectations!

I worked hard again on this week’s recipes, and I’m also excited to keep doing more! I may not be getting any sleep this week (help), but it sure feels good to know I’m helping people with their cooking!

THINGS I’M LOVING

I’m super into fancy French butter right now. I bought this Beurre de Baratte because I wanted something nice to accompany my homemade English muffins, and then I found out later it’s Ina Garten’s butter of choice, so I feel like a woman of taste. I recently made this sardine toast using the butter, and it came out beautifully, so now I’ve found my new hyperfixation meal.

I have a great collection of matching dinnerware, but for some reason, we were a family of mismatched mugs. I was okay with that until all of our handles started breaking, and then it was time to get a matching set. Fable was kind enough to to send me these matte navy mugs (which also happen to be on sale right now), and we’ve been so happy to have them! I love the color and especially the size — they’re roomy, but not too massive.

I bought these striped shortalls from Levis last year when I was pregnant, but since I had a big belly, I couldn’t fit into them! Now that I’ve given birth, it’s my time to shine. I also own them in the light wash, and they have been a staple for me during warm weather. Levis has the BEST fit when it comes to overalls — loose and comfy, but not overly baggy so that you feel like you’re drowning.

RECIPE!

Welcome back to “Meal Prep For Food Snobs,” the series for people who hate eating the same thing everyday but want the ease and convenience of meal prep!

This week, we are making a sweet and spicy baked chicken made with a miso, maple, and chili crisp marinade that will then be used in a rice bowl, a soup, and a salad. You’ll also prep some vegetables ahead of time that will be used in multiple dishes!

These recipes are all dairy-free, which to be honest was a happy accident, but last week we had a lot of dairy, so it only feels right. They also can be made gluten-free if you just substitute out soy sauce for tamari!

I also went heavy on the veggies this week, so it feels extra healthy. At first glance, the ingredients lists may seem long, but like I mentioned above, you’ll prep most of the vegetables at the start, and then use them multiple times later on.

The other great thing about these recipes is that you don’t have to worry about reheating your chicken and drying it out. The first recipe is a rice bowl, and you’ll use the chicken straight out of the oven for that one. The second recipe is a soup, and the chicken reheats in the broth, so that’s covered. And the third recipe is a salad, so no reheating required.

All of these recipes are for 2 people! So feel free to halve everything if you’re cooking for one. You’ll split the chicken 3 ways into each of the dishes.

Ingredients to Prep At The Start Of The Week

• 3 1/2 to 4 lbs chicken (I did a mix of boneless skinless breast and thighs, see below)

• 1 head of broccoli (about 1 lb) and 1 lb carrots, roasted (see below)

• 2 Persian cucumbers, sliced

• 4 scallion bunches, thinly sliced

• 1/2 red onion, sliced

Rest of Ingredients to Purchase or Find In Your Pantry

• white miso paste

• cup maple syrup

• chili crisp

• low-sodium soy sauce

• rice vinegar

• white rice

• avocado

• sesame seeds

• cilantro

• ginger

• garlic

• white mushrooms

• baby bok choy

• chicken bone broth or chicken stock

• curly kale

• sliced almonds

• lemons

• olive oil

• optional: furikake seasoning

Miso Maple Chili Crisp Chicken & Roasted Veggies

You have some options on what kind of chicken to make here. I did a mix of chicken breasts and chicken thighs because I wanted thighs for the bowl and breasts for my salad. This is a slightly more complicated way to do things, because chicken breasts bake more quickly than chicken thighs. I actually cooked mine the same length, and the breasts were a little dry, so I recommend getting out your thermometer and pulling the breasts when they reach 165 F.

If you want to make your life easier, you can opt for just breasts or just thighs. If I had to choose, I’d probably pick thighs — they came out nice and juicy, but truly, either works. I’ll include instructions for both below.

You’ll divide the chicken evenly into each recipe, so just use 1/3 of your cooked chicken per day.

You can also cook an extra cup of rice here to add to the soup later, if you’d like!

Ingredients

• 3 1/2-4 lbs chicken (I used a mix of chicken thighs and breasts, both boneless and skinless)

• 1/4 cup white miso paste

• 1/3 cup maple syrup

• 1/4 cup low-sodium soy sauce

• 2 tbsp chili crisp

• 1/4 cup rice vinegar

• 1 head of broccoli (about 1 lb)

• 1 lb carrots

• Olive oil

• Salt & pepper

1. Preheat oven to 425 F. In a medium bowl, whisk together miso paste, maple syrup, soy sauce, chili crisp, and rice vinegar until smooth. Reserve 1/4 cup of the marinade, and set aside.

2. Add chicken to a large bowl, and add the marinade, tossing to coat all the chicken evenly. Transfer to the fridge, and marinate while you prepare your vegetables and rice, if you’re making the bowl. It’s best if you can marinate it for 30 minutes!

3. Break your broccoli into florets, and peel, halve, and cut your carrots on the bias. Line a medium baking sheet with parchment paper, add the veggies, and toss in a good drizzle of olive oil and a pinch of salt.

4. Line a large baking sheet with foil, and spray with olive oil or cooking spray. Add the chicken, and spoon on most of the remaining marinade.

5. Transfer everything to the oven. If you’re making breasts, cook for about 20 minutes or until internal temperature reaches 165 F. If you’re making thighs, you’ll go a little longer, closer to 25 minutes. The vegetables should be ready around 25 minutes, but they should be soft and starting to char around the edges. If you're doing a mix of breasts and thighs, pull the breasts earlier if they’re cooking faster. I like to broil the thighs at the end for about 2 minutes to brown the top. You can spoon on a little more marinade when you do this as well.

6. Let the chicken rest 5 minutes before cutting into it!

Rice Bowl (serves 2)

I like to make the rice bowl first, since the chicken and veggies are already cooked and hot. I used the chicken thighs here, and they were delicious! I actually recommend slicing the chicken first before adding it to the bowl, which I did not do but wish I had done!

You’ll use 1/3 of your cooked chicken here, whatever that looks like for you. I ended up using about 4-5 chicken thighs, which was all I had cooked (about 1 1/2 lbs).

Ingredients

• 1/3 of the cooked chicken (I used 4-5 thighs, but you could use about 2 breasts)

• 1/2 of the roasted broccoli and carrots

• 1 medium/large Persian cucumber, thinly sliced

• 1/4 red onion, thinly sliced

• Rice vinegar

• 1 cup uncooked medium white grain rice

• 1 small avocado, sliced

• Cilantro, for garnish

• Sesame seeds, for garnish

• Reserved marinade

1. Prepare your rice with your preferred method. I like to cook it in the pressure cooker for 15 minutes.

2. Meanwhile, in a small bowl, add the cucumber and red onion. Pour on enough rice vinegar so the veggies are submerged, and mix together. Let sit for at least 5 minutes to marinate.

3. Divide the rice into two bowls, and top with chicken, cucumber mixture (including most of the rice vinegar), half of your roasted carrots and broccoli, and avocado. Spoon some marinade over the chicken, and serve topped with fresh cilantro and sesame seeds. Use more of the marinade as sauce, if desired!

Lemony Chopped Chicken Kale Salad (serves 2)

You can prep this recipe right away and let it sit in the fridge (kale holds up well), or you can prepare it any other day if you want to eat it fresh, since the chicken doesn't need to be reheated. I used chopped chicken breast here, but thighs also work! You can shred or chop your chicken. The lemon dressing here is simple and based off of this one.

Salad Ingredients

• 1/3 of your cooked chicken (I used 2 breasts), chopped

• 1 bunch curly kale, stems removed and finely chopped

• 1 avocado, finely diced

• 1 large Persian cucumber, thinly sliced

• 1/4 red onion, thinly sliced

• 1 red bell pepper, finely chopped

• 1/3 cup sliced almonds

• 2 scallion bunches, thinly sliced

• Handful of cilantro

• Optional: Furikake seasoning, to top

• Olive oil

Dressing Ingredients

• Juice of 2 lemons (about 4 tbsp)

• 1 tbsp rice vinegar

• 1 tbsp Dijon vinegar

• 3 tbsp olive oil

• Pinch or two of salt and pepper

1. Add your kale to a large bowl, drizzle on some olive oil, and add a pinch of salt. Massage with your hands to break down the fibers and soften the kale.

2. Add the chicken, avocado, cucumbers, red onion, almonds, scallions, and cilantro the bowl,.

3. Add dressing ingredients to a small bowl or jar, and whisk together to combine. Toss the salad in the dressing, and top with furikake seasoning.

Garlic & Ginger Chicken Bone Broth Soup

For this recipe, you’ll use your remaining 1/3 of chicken. I broke mine up with my hands into shredded chunks, but you could also shred with a fork. I used breasts here, but again, thighs would work. You’ll use the remaining half of the roasted broccoli and carrots here too.

I used bone broth for extra protein, but you could use regular chicken broth or stock here instead. If you do, start with adding 1 teaspoon soy sauce, and increase to 2, if needed.

Ingredients

• 1 tbsp olive oil

• 1/3 of your cooked chicken, shredded (I used 2 breasts)

• 1/2 of your cooked broccoli and carrots

• 1-inch knob ginger, peeled and chopped

• 3 cloves garlic, finely chopped

• 8 oz white mushrooms, sliced

• 2 bunches baby bok choy, broken into pieces

• 4 cups chicken bone broth (or chicken stock)

• 2 tsp soy sauce (start with 1 if using chicken stock)

• 2 scallion bunches, thinly sliced

1. Heat up oil in a medium pot on medium-low heat. Add the ginger and garlic, and cook for 1-2 minutes until fragrant. Add the mushrooms, baby bok choy, shredded chicken, cooked broccoli and carrots, chicken broth, and soy sauce. Bring to a low simmer, and cook for 5-10 minutes until mushrooms and bok choy have softened.

2. Add to bowls, and top with scallions, and spoon on some chili crisp, if desired.

IN CASE YOU MISSED IT!

Last week, paid subscribers received another 30-minute budget meal! This is the other series I run on my Substack, exclusively for my paid tier! We are about to hit recipe number 100 this week, which is SO exciting! Last week’s recipe was a bright and refreshing bean salad to kick off spring.

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Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!

This week has been busy, but in a full and fulfilling way. I’m tired, but in a different way than when I was freshly postpartum., I've been fitting more into my days and my weeks, and when I go to bed later, I have no one to blame but myself! It’s a nice feeling, though, to go to bed with a sense of pride each night at what I’ve accomplishe…

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