Carina Wolff

#cooking #healthyrecipes #recipes #healthyfood

where to find these recipes! (for all the recipes that live in my tiktok captions, you can google the name of the recipe + carina.wolff to find it quicker!) - creamy lemon white bean and rice soup (in the caption of my video from november 4 2024) - miso tomato soup with labneh & scallion grilled cheese (in my substack, link is in my profile) - french onion white bean soup (in my substack, link is in my profile) - spaghetti o's alla vodka (in the caption of my video from oct 9 2023) - wonton soup (in the caption of my video from oct 21, 2023) - green minestrone soup (in my substack, link is in my profile) #soupseason #souprecipes #healthysoup #easysoup

#cooking #recipes #healthyfood

Creamy Lemon White Bean & Rice Soup!!! (vegetarian, recipe below!!) I do not like sup unless it is THICK and CHUNKY — it is the only way. This recipe is a spin on Greek Avgolemono soup, but the vegetarian version made with white beans! RECIPE (serves 4) 2 tbsp olive oil ½ large (or 1 small) yellow onion, chopped 1 celery stalk, chopped 1 medium carrot, chopped 6 cloves garlic, finely chopped 8 cups vegetable broth 1 cup rice Juice of 3 lemons 3 eggs 2 (15.5 oz) cans white beans, rinsed and drained ⅓ cup roughly chopped parsley 2 tbsp chopped dill To top: sour cream & green onions Add the olive oil to a large pot or Dutch oven on medium heat. Add the onion, celery, and carrots, and season with salt and pepper. Cook for 7-8 minutes until veggies have softened, stirring occasionally. Add the garlic, and cook for a minute or two until fragrant. Add the vegetable broth, and bring to a boil. Add the rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. While rice is cooking, whisk together eggs and lemon juice in a medium bowl. Add a big splash of broth from the soup, and whisk together thoroughly. When the rice is done cooking, add in the white beans, your lemon egg mixture, parsley, and dill. Mix together and make sure the egg is incorporated, and then let simmer for a few more minutes. Serve warm, topped with sour cream and green onions, if desired.

full recipe in my substack!!! #tomatosoup #grilledcheese #soupseason

i never want to start a new year with a diet. instead, it’s about adding in foods that make us feel good: lots of fruits and veggies, balanced meals, recipes that actually taste delicious. that is health! all the recipes are available in my substack — the post is called 8 no-diet, nourishing recipes to start the year (link is on my page!)

#cooking #recipes #healthyfood

Halloumi Breakfast Bowl with Roasted Potatoes & Tomatoes and Soft Scrambled Eggs! If you’re a halloumi lover, you must make this — romanticize your breakfasts!! Also, if you don’t love halloumi… I’m concerned.  RECIPE (serves 1) - 2 cups diced baby gold potatoes - 1 cup cherry or grape tomatoes - Olive oil - Bay seasoning - 3-4 oz halloumi, cut into 1-inch slices - 3 eggs - 1 tbsp butter - Handful of sliced red onion/pickled red onions - Roughly chopped parsley and dill, for garnish - Aleppo pepper - Salt & pepper 1. Preheat oven to 425 F. Add potatoes and tomatoes to a large baking sheet, keeping them on separate halves. Drizzle a good bit of olive oil on both the potatoes and the tomatoes. Add a few good dashes of bay seasoning to the potatoes and toss. Bake for 25-35 minutes until potatoes are crispy and tomatoes are soft and charred, mixing the potatoes halfway through cooking. 2. While potatoes and tomatoes are baking, prepare the halloumi. Heat up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, and fry for 2-3 minutes on each side until halloumi is golden brown. Remove from heat and set aside. 3. In a medium bowl, whisk together eggs with a pinch of salt and pepper. Add butter to a pan on medium-low heat. Let the butter/oil get warm for a minute or two, and then turn your heat down to low. Add the eggs, and let sit for a minute before moving the eggs around the pan with a spatula. Let sit again for 30 seconds to a minute, and repeat. Repeat this process of moving the eggs around the pan and breaking up the eggs until a soft curdle begins to form. This might take longer than you think! Remove the eggs right before they’re ready, as they will continue to cook for a second after leaving the pan. 4. While the eggs are cooking, begin to assemble your bowl. Add the potatoes to the bottom, followed by the tomatoes, and halloumi. When the eggs are ready, transfer to the bowl, and top with a little bit of red onion and herbs. Season with aleppo pepper, and enjoy!

another halloumi salad, this one inspired by an Italian chopped! RECIPE (serves 2-4) Salad - 4 bell peppers, halved lengthwise, stem, flesh, and seeds removed (I used 2 red and 2 orange) - 1 russet potato, diced- 8 oz halloumi, cut into 1-inch slices - 1 (15 oz) can chickpeas, rinsed and drained -1/3 cup sliced pepperoncini - 2 Persian cucumbers, chopped - 1/2 cup thinly sliced red onion -Olive oil - Onion salt - Salt & pepper Dressing - 2 cloves garlic, finely chopped - 1 tbsp Dijon mustard - 1/2 tsp honey - 4 tbsp red wine vinegar - 3 tbsp olive oil - 1 tsp oregano - 1/4 tsp salt Preheat oven to 425 F. Add bell peppers and potatoes to a baking sheet. Toss the potatoes in a few drizzles of olive oil and some onion salt (can also use onion powder and salt), and bake for 25-30 minutes until peppers are soft and just starting to char and potatoes are golden and crispy. Once peppers have cooled, cut them into thin slices (or dice them, if you want them smaller). Prepare the halloumi by heating up 1 tbsp olive oil in a large skillet on medium heat. Add the halloumi, and fry for 3-5 minutes until golden brown. Flip, and fry for another 2-3 minutes until the second side is golden as well. Set aside to let cool, and then chop up into bite-sized pieces. Prepare the dressing by adding ingredients to a small bowl or jar and whisking together with a fork until smooth.  In a large bowl, add peppers, potatoes, chopped halloumi, chickpeas, pepperoncini, cucumbers, and red onion. Add the dressing and toss together. Taste, and season with salt and pepper, if desired. Serve, and enjoy :)

#cooking #recipes #healthyfood

#30minutemeals #budgetmeals #healthycooking

full recipe in my substack! #beans

Harissa Tzatziki Lentil Bowl (recipe in caption below) It’s of course not traditional for Greek tzatziki to use harissa, but it’s a fun little spicy spin. Harissa is a North African spiced chili pepper sauce that’s really delicious and adds heat to your food. RECIPE (serves 2) Bowl 1 medium sweet potato, diced 4 small beets (2 gold 2 red) 1 cup cooked lentils (about ½ cup uncooked) 1 medium Persian cucumber, sliced (or 2 small) 2 tbsp roughly chopped pistachios 2 tbsp hemp seeds 2 tbsp roughly chopped dill Olive oil Harissa Tzatziki 2 small Persian cucumbers, grated 1 1/2 cups full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tbsp extra virgin olive oil 1 tbsp white vinegar 1/2 tsp salt 1 tbsp chopped dill 1 1/2 tbsp harissa sauce Preheat oven to 425 F. Add sweet potatoes to one half of a large baking sheet. Toss in some olive oil and season with salt and pepper. Wrap beets in foil with a little olive oil, and add to the same baking sheet. Transfer to the oven, and bake sweet potatoes for about 30 minutes until soft but crispy on the edges, and beets for about 45 minutes until soft and easily pierced with a fork. Let beets cool before peeling and dicing. To make the tzatziki, grate your cucumbers, and use a cheesecloth (or add to a fine mesh sieve) to squeeze out as much liquid as possible. In a small/medium bowl, mix together Greek yogurt, garlic, olive oil, vinegar, harissa, and salt until completely smooth. Then mix in the drained, grated cucumber and dill. Spread the tzatziki on the bottom of two bowls. Top with lentils, sweet potatoes, diced beets, sliced cucumbers, shallots, pistachios, hemp seeds, and dill. Finish off with another drizzle of olive oil and some black and red pepper, if desired.