Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday!
Happy New Year friends! January always feels like such a bizarre, in-between time. After the hustle and bustle of the holidays, things feel suddenly slow and simultaneously busy as we go back to work, but without the excitement of parties and gatherings to get us through. Of course, since we are still in pandemic hell, omicron only adds a more frustrating layer to that liminal time period, but let’s hope that passes as quickly as it can. I know a lot of people who have been catching COVID, so healing wishes to everyone as we get through this!!
On a positive note, Grant and I bought a house!! It has been a stressful, exciting, scary, overwhelming, and gratifying experience to become a homeowner, but I am happy the searching process is behind us and we can now move into a home of our own! We will be moving in this weekend, and I will give a little bit of a home tour then once we get settled. I am very much looking forward to starting up a garden again, hosting dinner parties, and creating our own little personal oasis.
I’m also semi-freaking out about the fact that Grant and I are getting married in 4 months. That feels SO soon — WHAT. I put a lot of wedding planning off, and now I’m really feeling it, so the start of 2022 is a mix of moving moving moving and planning planning planning. I am an adult, and it is peculiar.
I wanted to point out two articles that I think everyone should read this week. The first I already shared on my Instagram, but I figured it was worth sharing here in case anyone missed the story. My friend Sara sent me this article from The New Yorker, and I haven’t stopped thinking about it.
As I continue to grow on social media and lean into it as my career, I definitely can see how it affects my brain and my mental wellbeing, especially when it comes to taking mean troll comments to heart. I never really had any of these problems pre-pandemic, and I think increased time spent on social media is playing into these issues. It doesn’t feel like me to be so impacted by what strangers say or do on social media, but hey, the pressure and comparison trap can get the best of us!
I am actively working through those feelings, which means in the new year, I’m really focusing on detaching my worth from my social media platforms and cutting down on mindless social media consumption. I’ve found that the best way for me to do this is to spend time with other people. It gives me the “entertainment” and connections that I need and is nourishing in a way that online life seems to lack sometimes. However, I can’t be around people 24/7 (nor do I want to), so it’s those in-between moments during the workday that I’m focusing on the most. It’s a difficult balance when my job is to quite literally be on social media, but there is a LOT of phone time I can shave off, and that is my goal.
This article goes into some of these issues from various philosophical standpoints, and I found them to be really helpful in conceptualizing what I am feeling. Even if you’re not an influencer, this affects you too, and I know this article really resonated with a lot of people who read it.
The second article is one that came out today from The Washington Post, and it details some discrimination at FeedFeed. I’m not here to “cancel” anyone, but I think it’s important we all read this to understand what’s happening in the food industry and to better understand what racism and sexism can look like in the workplace.
I have a lot of new subscribers here (yay, and thank you!), so I hope that as you come to learn more about me, you’ll see that I like to give happy and positive updates on my life, but that I will also muse about how I’m feeling and point out greater social issues as well. Some weeks I write more than others, but there will always be a recipe each week. Thank you for tuning in, and here’s to a good year!
Salmon with Spicy Avocado Feta Salsa
Ingredients (serves 2)
2 salmon filets (about 1 pound)
1 avocado, cut into small cubes
2 oz feta
1/2 jalapeño, finely chopped (with seeds, but if you’re very sensitive to spice, you can remove)
1/4 cup chopped cilantro
1/4 tsp cumin
Juice of 1/2 lime
Pinch of salt
1. Preheat oven to 400 F. Drizzle a bit of olive oil on a baking dish, and place the salmon filets skin side down. Bake for 15 minutes or until salmon is flaky.
2. While salmon is baking, add avocado, feta, jalapeño, cilantro, lime juice, and salt to a bowl. Toss until everything is evenly mixed and coated.
3. When salmon is finished baking, spoon the feta avocado salsa over the salmon, and enjoy!
IN CASE YOU MISSED IT!
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The last paid subscriber recipe that came out before the holidays was this Persimmon Pistachio Salad! I loved this one, so I hope you do too!
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