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!
By the time you’re reading this, I will be on a plane to Italy. We’ll be in Rome and the Amalfi coast for a 10-day vacation, and if you’ve been following along at all, you know how excited I am.
Pre-scheduled newsletters will be going out Tuesdays and Thursdays, so if you’re looking for some more recipes while I’m gone, consider becoming a paid subscriber so you get Thursday’s recipes too!
If you want to follow along my travels, be sure to follow me on Instagram if you don’t already (although I’m sure most of you do!)
I’ve been musing like crazy the past few weeks on this newsletter, but I’ve been in a great mood this week, probably because I’m eager for my vacation, and I felt successful with the recipes I have been making and work in general. Also, in case you missed it, I made a TikTok after months of shit-talking and resistance. I go into that a little more in last week’s newsletter, but I’ve been having fun as a small account with lots of freedom! Feel free to follow me on TikTok: My username is carina.wolff!
Last year, I made SO many overnight oats. As someone who tends to make a lot of egg dishes in the morning, I’m always looking to find foods that help me fill up, but that don’t contain eggs. I’ve found overnight oats to be one of the few sweet dishes I can tolerate in the morning.
I like to add things like nut butter and chia seeds to add more fiber and fat and help the dish be more filling. I am now a tahini in oats convert with this recipe!
Sweet Potato Tahini Overnight Oats with Cinnamon Candied Walnuts
Ingredients (serves 2-3)
1 1/2 cups rolled oats
1 1/2 cups non-dairy milk of choice
3/4 cup sweet potato puree (I used canned, but you can also roast a sweet potato of your own and mash it up)
3 tbsp tahini
1 tbsp maple syrup
1 1/2 tbsp maple syrup
1/4 tsp cinnamon
1/3 cup walnuts
1. The night before you want to eat your oats, add all the oat ingredients to a large bowl. Mix together, cover, and refrigerate overnight (or for 7-8 hours).
2. In a medium pan, heat maple syrup over medium heat. Add the cinnamon and the walnuts, and mix together. Let simmer for 2 minutes or so, stirring the walnuts so everything coats evenly. Remove from pan, and transfer to a sheet of parchment paper to let cool. Set aside for the morning.
3. When you’re ready to eat your oats, top them with the candied walnuts, and enjoy!
RECIPE I’M LOVING!
Do you guys like this section? I’ve left it out the past few newsletters, but I kind of miss it! A couple weeks ago during our three-year anniversary, Grant made me some sheet-pan gnocchi, and it was incredible. I’m so proud of him! Send this to your partners/bff today, and make them make this for you: Sheet Pan Gnocchi from Bon Appetit!
IN CASE YOU MISSED IT!
Last week, I shared with paid subscribers an epic Egg & Cheese Waffle that I believe converted some serious sweet-toothers into savory people.
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