This toast is what I want to eat all summer. The zucchini gets lightly fried/sauteed until it’s soft and just starting to turn golden, which makes it delicate and slightly sweet. It goes atop some toast with some lemony ricotta, and then to round out the meal and add even more protein, it gets layered with garlicky beans that get cooked with some herbs and crushed red pepper.

Can’t wait to hear what you guys think of this one!

RECIPE!

Lemony Ricotta Zucchini Toast with Garlicky Beans

Ingredients (serves 2)

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I’ve been seeing an influx of young, tradwife content on TikTok lately, and my feelings about it keep fluctuating. There are a couple of 19-year-olds who repeatedly come on my FYP bragging—proudly—about their lack of education and their dedication to serving their husbands. At first, it feels fairly innocuous: they’re making delicious, from-scratch meals for their partners, and as someone who loves to cook for my friends and family, I, on its face, find it endearing. These are the moments I want to defend these young women from the nasty comments that populate their videos. Although these are not the life choices I would make for myself, feminism involves the right to choose, and we have to let women make their own choices without being bullies.

But then (I say with a big sigh), if you go deeper, things start to look a little more sinister. These young women began to preach about how getting an education is useless. They even brag about not knowing what their husbands do for work. And they trash other women for wanting careers or not wanting to have children. At times, the things they say are so extreme, it’s hard to tell if they’re playing into their audience and saying things as “rage-bait” or if they really mean it.

This is where my feelings flip. It’s one thing to make the choice for yourself and deal with whatever consequence may come in your personal life. It’s another to come onto the internet, where you are reaching swaths of impressionable young teens, and acting like it’s cute not to know anything about finances or bragging about not making your own decisions.

It’s not the cooking sourdough from scratch that’s the problem. It’s not cleaning and decorating the home, or keeping a garden, raising the children, loving and doting on your husband, etc. Enjoying stereotypically feminine roles does not make you a tradwife. And I hate when conversations around feminism get reduced to the actions and not the attitudes. It’s a disingenuous talking point and harms everyone.

What’s really dangerous is glamorizing losing your agency. What’s really dangerous is gleefully relegating yourself to a lower position of power just because you’re a woman. What’s really dangerous is acting disgusted at those who choose to break free from those roles.

So I get why people are mad. Because what you say online when you have a large audience has a broader cultural impact. It’s disingenuous and harms everyone.

THINGS I’M LOVING

Find all my favorite things from weeks past in my ShopMy storefront under the Substack section!

I was only recently informed that topical retinol is breastfeeding safe, so you bet I grabbed myself another tube! I’m on a mission to get back on track with my skin (red light therapy, collagen powder in the mornings), and I was very excited to reintroduce retinol into my life, because it had been awhile! I always use Skinceuticals because you can start small.

As much as I love wearing white, with squirmy baby on my hands (and in my arms), I end up staining everything. I’ve been trying to fill up with my wardrobe with some practical finds that are still cute and effortless. I just got this cotton maxi dress from Abercrombie, and as much as I wanted the white dress, I ended up getting it in black, and I’m happy I did. It’s easy to throw on, is light and breezy for the summer, and makes sense even with the kiddo. Looks like it’s also buy one get one 50% off right now!

I was on the Fertilyfe podcast this week discussing my infertility journey, and I loved our conversation! I shared how infertility has affected me emotionally, my favorite coping mechanisms, and how to support friends who are going through something similar! You can listen on Spotify or the Podcast app!

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!

I’ve been making these pancakes NONSTOP the past few weeks, and after many demands for the recipe, I’m excited to finally bring it to you! I love these pancakes so much, for the following reasons:

1. They’re really easy.

2. They’re made with healthy ingredients.

3. Grant and I both love them.

4. Our 11-month-old loves them.

5. I’m obsessed with cherries.

I adapted this recipe from Feel Good Foodie, with a few important tweaks. I swapped out most of the white flour for oat flour, left out the brown sugar, and added just a little more milk! I love using oats in pancakes—it makes them just a bit more nutritious and doesn’t affect the texture. All you have to do is blend up some rolled oats into a fine powder, and you’re good to go.

The topping is made by just sautéing cherries in butter, and they’re so naturally sweet and delicious that I find the pancakes themselves don’t need any sugar (especially if you top them with maple syrup). Removing the sugar also makes them baby friendly!

When cherry season is over, you can replace the cherries with any in-season fruit. But if you like cherries, you’re really going to love these. For pitting cherries, I recommend this cherry pitter from Oxo. I also like using this griddle from Our Place to make pancakes.

Oat & Yogurt Pancakes with Sautéed Cherries

Ingredients (serves 2-3)

• 3/4 cup oat flour

• 1/4 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1 cup whole milk Greek yogurt

• 1/3 cup oat milk (can also use regular milk)

• 1 teaspoon vanilla extract

• 1 tablespoon unsalted butter, plus more for greasing and serving

• 1 3/4 cups pitted and halved cherries

• maple syrup, for serving

• powder sugar (optional), for garnish

1. In a medium bowl, mix together oat flour, all-purpose flour, baking powder, baking soda, and salt.

2. In a separate large bowl, whisk the eggs. Then mix in the Greek yogurt, milk, and vanilla. Add the dry ingredients to the wet, and mix together until combined.

3. Heat a little butter on a griddle or nonstick pan on medium heat. Using a 1/3 cup, scoop the batter out and onto the griddle. Cook for about 3-4 minutes on each side or until pancakes are starting to turn golden brown and have puffed up (the second side will likely go a little faster, so an eye on them). You can preheat on oven to 200 F to keep the pancakes warm while you cook in batches, if necessary.

4. Meanwhile, heat up 1 tablespoon butter in a medium skillet on medium heat. Add the cherries, and sauté until they’re cooked down and jammy, about 7-10 minutes.

5. To serve, top the pancakes with a pat of butter (if desired, the cherries and a drizzle with maple syrup. Sprinkle with some powdered sugar, if desired.

IN CASE YOU MISSED IT!

In the past couple weeks, paid subscribers have received 2 more exclusive, 30-minute budget meal recipes! The first was Miso Butter Tomato Rice with Lentils, and the second was a Creamy Corn Pasta Salad with Crispy Chicken!

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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!

Now, onto this week’s recipe. My latest cooking obsession is making crispy chicken thighs, but not the way I normally make them. I saw this tip from Max Baroni where you buy bone-in, skin-on chicken thighs, but then you cut the bone out. This allows you to make crispy chicken using the fat rendered from the skin, but then you can cut it into strips instead of having to eat around the bone. The meat still gets really tender, and then you have a nice crispy skin to enjoy with it.

It’s really simple to prepare but yields a scrumptious result. This time, I served it over a pasta salad made with corn, feta, green onion, and jalapeño, and a creamy dressing with a Greek yogurt base. It’s a bit reminiscent of esquites (Mexican Street Corn), but feta instead of cotija.

RECIPE!

Creamy Corn Pasta Salad with Crispy Chicken

Ingredients (serves 2-3)

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I haven’t been able to stop making miso butter rice ever since I learned about it, and this is a summery version with sautéed onions, burst cherry tomatoes, and lentils. It’s nourishing and cozy but also bright and refreshing at the same time, thanks to the tomatoes. ‘Tis the season!

Here are some tips to keep things efficient and save yourself maximum time:

1. Use pre-cooked lentils. You can find them in a can (I get mine at Whole Foods), but I know Trader Joe’s has them in the refrigerated section as well!

2. You can cook the rice in a pot, but I’ve found the fastest way is in a pressure cooker. I included instructions below, but I’ll do 15 minutes on high with a 10-minute natural release.

RECIPE!

Miso Butter Tomato Rice with Lentils

Ingredients (serves 2)

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Greetings from the skies! At the time of writing, I am en route to Cleveland for a wedding, and I am thanking my lucky stars that the plane gods blessed us with our own row. We’ve flown twice with Sagan already (at 3 months and 6 months), but this was the first time we didn’t purchase a seat for him, so we lucked out!

I’ve been getting up between 5 and 5:30 this week, which feels willlllddd, especially since some mornings Sagan has been waking up after me. Thank you, body, for syncing with the summer sun (slight sarcasm). I forget that in the summer, my body just wants to be up at the crack of dawn, but I’ve managed to accomplish a lot in my day because of this. I’m finally committing to getting back to regular workouts, whether it’s going to classes or just doing a neighborhood walk. Moving every day is now a non-negotiable, and what do you know, I feel good! Especially mentally!

It’s crazy because I do have a lot on my plate right now, and sometimes, because of that, I carry a lot of stress. But life is filled with so much novelty, and I’m enjoying each aspect of my life, even when the days are long and the nights are tough. I am obsessed with being a mom, and I am feeling so creatively fulfilled working on this cookbook. It feels good to feel good, especially after a stretch of years of feeling really anxious.

THINGS I’M LOVING

I love that we are in a fun necklace renaissance, and I’ve been getting so many compliments on this Fishwife x Lisa Says Gah Silver Fishes Necklace. I was actually gifted this necklace a few year ago, but I’ve been wearing it more than ever this summer! It’s a fun way to dress up basics, and I’ll wear it with plain t-shirts or flowy dresses.

Grant and I both can’t stop eating Back To Nature’s White Chedda Cheezy Crackers. I don’t know how they do it, but it tastes exactly like cheese, even though it’s plant-based. Think Cheez-Itz, but with better ingredients.

I love the light and natural coverage of the Ilia foundation, but my only complaint is that sometimes it can be very dewy. They just released their Soft Focus-Finishing Powder, and it’s exactly the solution I’ve been needing. I’ve been using this to reduce shine, especially during these hot and sweaty summer days. It’s very light and helps to absorb excess oil without dulling the skin.

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!

There are so many reasons to love summer cooking, but one of the biggest is pasta salads! A salad is always just a vessel for infinite flavor combinations, and a pasta salad is no exception.

This pasta salad is similar to the grinder pasta salad in that it uses ingredients like salami, jarred peppers, and tomatoes, but it has a few distinct features: I added peaches, used grated Pecorino Romano instead of mozzarella balls, and roasted the tomatoes to get them sweet and jammy. I also omitted the lettuce because it just wasn’t the vibe I was going for.

The dressing here is a Calabrian chili vinaigrette—it’s not too spicy, but it adds a nice little kick to the whole salad and pairs nicely with the peaches.

Peachy Italian Pasta Salad with Calabrian Chili Vinaigrette

Ingredients (serves 2-4)

Salad

• 8 ounces mezze rigatoni (or pasta of choice)

• 1 1/2 cups cherry tomatoes

• 1-2 peaches, chopped (see Note)

• 1/2 cup mild sliced banana peppers

• 1/3 cup sliced pepperoncini

• 1/3 cup finely chopped red onion

• 2 ounces salami (I used Genoa), chopped

• 1 cup grated Pecorino Romano, divided

• 2 tablespoons chopped parsley

Dressing

• 2 cloves garlic, finely chopped

• 1 tablespoon Dijon mustard

• 2 teaspoons Calabrian chili peppers, from a jar

• 1/2 teaspoon honey

• 4 tablespoons red wine vinegar

• 3 tablespoons olive oil

• 1 teaspoon oregano

• 1/4 teaspoon salt

1. Preheat the oven to 425°F, and line a baking sheet with parchment paper. Add the tomatoes, and toss in 1 tablespoon olive oil and a pinch of salt. Bake for 20-25 minutes until tomatoes are soft and jammy.

2. Meanwhile, prepare pasta according to package, and cook until al dente. Drain, and let cool.

3. Prepare the dressing by adding ingredients to a small bowl or jar and whisking together until smooth.

4. In a large bowl, add the pasta, tomatoes, peaches, banana peppers, pepperoncini, red onion, and 3/4 cup of the Pecorino Romano. Toss in the dressing, and then serve topped with the remaining 1/4 cup Pecorino.

Note: I used one peach that was on the smaller side, and it almost got drowned out from all the other strong flavors, so you might want to use two depending on how big yours is! I’d either opt for a larger one next time or use two.

IN CASE YOU MISSED IT!

We’ve got two wonderful 30-minute budget meals you may have missed the last couple weeks! First, an easy, low-effort bean salad that tastes like salsa verde (I highly recommend the anchovies on top). The second, a farro salad with roasted asparagus, feta, charred lemon, and lots of basil! Both great options to prep ahead and keep in your fridge — they get better as they sit!

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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!

Sunday I planned to take it easy after being on my feet for so long, but Grant and I (and Sagan, of course) ending up meeting some friends last minute by the beach, and it was such a gorgeous day and a lovely hang. We capped it all off with some Salt and Straw ice cream, and then I was up and at ‘em early this morning! BEFORE the baby, which sometimes feels like a crime. In the summer, my body definitely starts to sync with the sun, but thankfully, I got enough sleep and took some quiet time to clean out our kitchen drawers and workout. So again, no complaints here!

This week’s 30-minute meal is my favorite kind of meal: simple, minimal ingredients that pair together beautifully to taste like something special. You don’t even have to assemble a dressing for this one. I took one extra step to char the lemon here, which helps bring out its juices and makes it less tart. You just squeeze the lemon into the salad along with a little olive oil, salt and pepper, and the result is perfection. The torn basil really adds a nice touch as well.

If you use regular farro, this will take you a bit longer than 30-minutes, so I would recommend a quick-cook farro OR you can substitute with quinoa for even faster prep.

RECIPE!

Farro & Asparagus Salad with Feta & Charred Lemon

Ingredients (serves 2)

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One of my favorite hacks for a quick meal is to buy ingredients that you can just dump into a bowl. Don’t get me wrong, I love my intricate, leafy-green salads with roasted veggies and homemade dressing, but sometim…

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CATCH UP!

I woke up this morning to the sun streaming into my bedroom, that kind of warmth that makes you take a leg out of the covers. Something about the atmosphere took me back to when I was a teenager, the feeling of waking up late with nothing to do but lay around and see friends. Because I grew up in LA, the summers here always feel nostalgic—the bright, hazy days, the smell of jasmine that gets trapped in the air on a warm evening, the feeling of sweat and salt coating your skin after a long day in the sand.

I no longer have the youthful luxury of doing nothing, but summer is still my favorite season. And now, summer will always remind me of when I exited the portal and began my new life as a mother.

It feels like just yesterday that I left the hospital and arrived home with our tiny little baby—who is now almost a toddler—but at the same time, it also feels like a distant memory. Every night, I scroll through photos on my phone from the past year wondering where each month has gone. Everyone tells you “It goes by so quickly,” and you roll your eyes, sick of hearing the same platitudes, especially as you’re trying to survive each brutal night. But the stages are fleeting, and the heartbreak that you can’t hold on to each version of your growing child is real, even though each month does get better and I only love him more and more.

I didn’t expect to get so sentimental today, but there’s just something in that summer air.

THINGS I’M LOVING

Most of you know I’m a certified shower hater, which means I rely on dry shampoo more often than I’d like to admit. I’ve tried many, many in my day, but my new favorite is from Crown Affair! I’ve moved away from aerosols, and this is a powder one that comes with a little brush, which makes application really easy and allows you to target any section of your hair. It lasts a long time, and it’s also refillable.

I’m on a major skincare quest right now! And while I’m not treating anything in particular, I just feel like I look tired all the time (mom life), so I’m doing what I can to help brighten my skin. I’ve returned to my daily red light face mask routine, and I also reintroduced collagen (I’ve been using the one from Needed). Back when I first learned about collagen protein circa 2018, I would drink it daily in my matcha lattes, and I SWEAR my skin was the glowiest it has ever been. Hoping I can get back to it!! (code kalememaybe gets you 20% off if you want!)

I finally got my hands on “Dig In,” the cookbook from my friend Erin O’Brien, and unsurprisingly, I’m so impressed! If you ever feel stuck on dinner recipes, this book is for you. She includes her spin on Italian classics along with some family recipes, particularly those from her Nana who owned a Mexican restaurant in La Jolla! I love the variety and how approachable Erin’s recipes are.

RECIPE!

I’ve never been the biggest fan of meal prepping (which is why I created my Meal Prep for Food Snobs series), but now that we have an additional family member, I’ve found that it’s essential to plan ahead. And although I do enjoy making Sagan his own little baby meals, I like to prep food that we can all eat, even if I end up serving them a little differently.

Sagan is almost 11 months now, and he's finally at the place where he’s enjoying food. These are a few of the meals I prepare on repeat that we all enjoy! And you don’t have to have a baby to make them either ;)

Zucchini & Carrot Meatballs

Sagan loves meatballs, and they’re a great way to give him iron and sneak in some veggies. Plus, we like them too (duh), so it’s a win-win for everyone! I frequently will use the Force of Nature ancestral blend which includes nutrient dense organ meats. I ate mine with Gotham Greens pesto and orzo, and Sagan had his on the side with pumpkin orzo.

This recipe has no salt because of baby, but you can add 1 teaspoon if you’re not cooking for a little one!

To make:

• 1 pound ground beef

• 1 medium zucchini, grated

• 1 medium carrot, grated

• 1 medium shallot, grated

• ⅓ cup oat flour

• 1 large egg

• Handful of chopped parsley

Preheat oven to 400 F. Mix ingredients together in a bowl. I use a cookie scoop and then roll into small balls. Bake on a parchment-line baking sheet for 15-20 minutes until meatballs are cooked through.

Apple Oat Pancakes

This recipe is from Justine Snacks, and I’ve probably made it 5 times already. It’s quick and easy, and I usually split a batch between all 3 of us (Me, Grant, and Sagan). I just use smaller dollops to prepare Sagan’s, and then I give it to him plain. He loves them! For the adults, I’ll serve the pancakes with a pat of salted butter and some maple syrup.

Whipped Bone Marrow

I’ve been served so many Instagram reels of moms making whipped bone marrow for their babies, and although Sagan does enjoy whipped bone marrow (he’s eaten it plain, on toast, melted onto sweet potatoes or buckwheat), I make it so often because I love it! It’s so tasty with a little flaky salt on sourdough. I get grass-fed bone marrow from the frozen section at Sprouts!

To make: Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the bone marrow, marrow-side up. Roast for 15-20 minutes until bone marrow is soft. Let cool slightly before removing the marrow from the bone and adding to a bowl. I like to use chopsticks to help remove everything, and I include the fat from the baking sheet. Refrigerate for about 15 minutes to help solidify the marrow just slightly, and then beat the marrow with an electric hand mixer until light and fluffy.

I usually set aside half to freeze using silicone ice cube trays and keep half in the fridge. To serve, you may need to microwave it or leave it out at room temperature for a bit to soften.

Kefir Chia Pudding

If you follow me on Instagram, you know I make myself kefir chia pudding often, and Sagan loves it too! For myself, I’ll add fruit, granola, and/or nuts and seeds, and for Sagan, I like to mash in some berries and do a “nut butter” drizzle, which is a mix of nut butter and breast milk to thin it out. I’ll add hemp seeds sometimes for him, too.

To make: Add 1/2 cup chia seeds along with 2 cups kefir to a bowl. Mix together, refrigerate for 20 minutes, and then give it a good stir. Return to the fridge, and let sit overnight to thicken.

IN CASE YOU MISSED IT!

Last week, paid subscribers received a recipe for a Date and Almond Chicken Salad sandwich! Bring this one to work, take it to the beach, make it on a lazy Sunday. It’s made with Greek yogurt and mayo for creaminess (but not heaviness) and the dates and almonds add a special touch!

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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!

Grant ordered a chicken salad sandwich the other day, and I thought to myself, “Why don’t I make chicken salad more often?” I’ve recently been into poaching my chicken, and I figured a chicken salad recipe would be a great place to utilize my new favorite technique.

This ch…

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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!

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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.

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!

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.

IN CASE YOU MISSED IT!

Last week, paid subscribers received a recipe for a Roasted Romaine & Chicken Avocado Goat Cheese Salad, part of my 30-minute budget meal series!

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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!

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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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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!