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!
Hello, friends. I’m having a bit of writer’s block today, so I’m not sure where to begin.
As a lot of you know, I often use this space to muse about random thoughts that come to my mind, sometimes pertaining to food, sometimes to influencer life and internet culture, and other times, my social life or my frustration with the pandemic. One positive way to spin my lack of ideas at this moment is that I don’t have anything to complain about! I’m feeling good about the state of my career, and I have a lot of wonderful things happening outside of my job that are giving me a better sense of balance in my life. So I suppose I’ll tell you about those.
House: Our house is starting to feel like a home! I’m not sure what little touches make a house feel like a home (it’s not wall art, because we definitely don’t have that yet), but Grant and I have both been feeling like our house is beginning to feel cozy and like our own. I’ve accepted that it’s going to take months to furnish (we still have two empty rooms, and we bought a rug the other day that I already feel like needs to be switched out), but I am feeling oh so happy settling into a routine! I’ve been going on morning walks on the trails by our house, spending sunsets on our deck, and finding the perfect lighting for my videos, and I feel so much more relaxed knowing this is where we are going to settle for quite some time! I do not miss living out of a suitcase, ha.
Wedding: Our wedding is 3 months away, and I’m kind of freaking out that it’s so soon. I’ve been in complete and total shock over how many little details need to be tended to (we purposely choose to do a teeny tiny family-only wedding ceremony and very laidback, casual DIY wedding party so as to not get bogged down with wedding party stress and costs), but it’s still so much! Hats off to people who do it up big! We did just book our honeymoon (we are going to Portugal!), and I’m extremely excited about that.
Work: Justine and Liz stayed with me last week, and it was really enjoyable getting to spend time with people who do the same job as me and be able to chat with people who fully get the ins and outs of this career.
I think something that has been on my mind a lot lately is the mean-spirited comments that a lot of creators get. To be honest, I never dealt with this much for the first 7 or 8 years of my career, and I think the reach of reels and TikTok has brought in a lot of new people, some who don’t know you or don’t care to know you and just want to troll. I also think people are getting a little bit too comfy on the internet, and they feel entitled to give you advice, correct you, or give their two cents, whether you want it or not. It’s still tough, but I do think I’m getting better at dealing with these types of comments, beginning with the good ole block button for those who offer nothing constructive. I hate to close the door to conversation, but I’ve begun to accept that some people are reactive and don’t have much to add other than rudeness. It’s strange to me that people like that exist, but I have to imagine they’re unhappy in some way.
Other than that, I really feel like I’m getting into my groove when it comes to video. As far as recipes to come, I have a bunch of breakfast goodies coming this week, but next week, I’m feeling really called to hearty salads. The mood I’m in feels like an early Kale Me Maybe vibe, maybe circa 2017/2018. As always, please feel free to send recipe requests my way!
If you ever have to cook breakfast for a group, I highly recommend making a frittata. It’s healthy, loaded with flavor, and very easily customizable.
I find a cast-iron skillet to be essential in cooking a good frittata. Firstly, if you’re using potatoes, which this recipe does, you can cook the potatoes in the pan first, and then pour the eggs in immediately after. Secondly, frittatas cook beautifully even in a cast iron, and you can use them over the stove and in the oven, so you really eliminate the number of dishes you use. I find that even if you don’t use cheese, the eggs turn out moist and flavorful.
Even if you’re not having guests over, you can cook a frittata at the beginning of the week and eat the leftovers in the days to come! That’s what we did with this one, and it kept quite well.
Some Quick Ingredient Shoutouts:
Za’atar: Za’atar is a traditional spice blend from the Middle East. 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. Za’atar is often mixed with olive oil and enjoyed with pita, but it can be sprinkled on things like veggies, added to meats as a seasoning, used in dips, etc.
The Za’atar I buy is from Z & Z!! They are a family-owned business in DC that sources their spices from Palestinian farmers. They have more info about Za’atar on their site, and I buy their za’atar on Amazon.
Like za’atar, aleppo pepper is a spice commonly used in the Middle East and the Mediterranean. It has a moderate heat level, with a touch of fruitiness. I love using aleppo pepper in so many dishes, and I also buy mine from Z & Z!
Za'atar Sweet Potato Frittata
Ingredients (serves 4)
1 1/2 tbsp olive oil
1 large sweet potato, diced (I used a Japanese sweet potato)
2 large shallots, thinly sliced
4 cloves garlic, finely minced
2 cups greens of choice (I used a mix of arugula and spinach)
1 tablespoon za’atar
1/3 cup crumbled feta cheese
1/2 tsp aleppo pepper (or crushed red pepper), plus more to top
1 tsp fresh oregano
Fresh mint leaves
Sprinkle of grated Parmesan cheese
Salt & pepper
1. Preheat oven to 350 F. In a medium/large cast-iron (I used 8 in), heat up olive oil on medium heat and add the sweet potatoes and the shallots, and season with salt and pepper. Cover and cook for about 7-9 min, stirring frequently, until potatoes and shallots are soft.
2. While the veggies are cooking, add the eggs to a large bowl, season with salt and pepper, and beat together until eggs are scrambled.
3. When the potatoes and shallots are done cooking, add the garlic and the greens, and mix together, cooking for an additional minute or two. Pour the eggs over the greens, sprinkle on the za’atar, and cook for 2-3 minutes until the edges of the eggs have begun to set. Sprinkle on the feta, aleppo pepper, and fresh oregano. Transfer the cast iron to the oven, and bake for about 10 minutes until eggs are fully set on top and cooked through. Finish off with some fresh mint and parsley, a sprinkle of Parmesan cheese, and a drizzle of olive oil, if desired.
IN CASE YOU MISSED IT!
Are you someone who likes to make dinner in under an hour? This recipe is for you! These Black Bean and Zucchini Enchiladas are easy to make in a pinch, and they can feed the whole fam (or just yourself, that’s cool too)!
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so flavorful!! the feta adds a nice saltiness, the pepper a nice kick, and the herbs some freshness. this will be gone within the next 48 hours lol
Hi! How should I cut the sweet potato, garlic etc? Cubes, slices?