Anais Felt

After six years working on various teams in his org, Nick is moving to a new team in SF that we are very excited about! It’s a consumer product many of you know and love using and he will get to impact millions of people with his work 🙌 This was a bitter sweet decision….we found out just before the wedding he would be required to start commuting to Santa Clara which was 5 to 6 hours of commuting per day due to company shuttle transfers….and as I shared previously this had an impact on me and our family! this prompted us to look at our options and he found an excellent fit closer to home ❤️ He will still be working under the same parent company! I am really proud of him for finding a fit so quickly. First attempt at the gimlet didn’t turn out but with the simple syrup it was PERFECT and tasted just like a cocktail from a bar 🥰😋 I’m so excited for this next chapter for our family and all of the groundwork we are laying over the next year as we work toward our goals.

🌽🌶️🍄‍🟫🥒🐟Gochujang Quinoa with Marinated Salmon, Corn & Summer Vegetables
Serves 2–4

SALMON:
Ingredients
● 1 lb salmon
● 2–3 tablespoons olive oil
● Juice of 1 lemon
● 1 teaspoon garlic powder
● 1–2 teaspoons Trader Joe’s 21 Seasoning Salute
● Salt and pepper, to taste
Instructions
1. Place salmon in a large Ziploc bag.
2. Add olive oil, lemon juice, garlic powder, 21 Seasoning Salute, salt, and pepper.
3. Seal and massage the marinade into the salmon.
4. Refrigerate and marinate for 4 hours.
5. Preheat oven to 400°F.
6. Bake salmon for 20 minutes, or until cooked through and flaky.

SAUCE
Ingredients
● 2 tablespoons extra-virgin olive oil
● 1 small white or yellow onion, finely diced
● 3 cloves garlic, minced
● 3 tablespoons gochujang paste
● 1 tablespoon rice vinegar
● 2 tablespoons soy sauce
● 1–2 tablespoons honey
Instructions
1. Heat olive oil in a frying pan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Transfer the onion and garlic to a saucepan and add the gochujang, rice vinegar, soy sauce, and honey.
5. Bring to a gentle boil.
6. Reduce to a simmer and cook for 5–10 minutes on low heat, allowing the flavors to combine.

CORN
Ingredients
● 2 ears corn, husks on
Instructions
1. Preheat oven to 400°F.
2. Place corn directly on the oven rack.
3. Bake for 30 minutes.
4. Remove from oven, cool slightly, then cut kernels from the cob.

QUINOA
Ingredients
● 2 servings quinoa, cooked according to package directions
Instructions
1. Cook quinoa in a rice cooker according to package directions.
2. If you don’t have a rice cooker, I highly recommend one. It’s one of my most-used kitchen appliances.
To Assemble
1. Combine the cooked quinoa, gochujang sauce, and roasted corn.
2. Divide between bowls or plates.
3. Top with the baked salmon.
4. Add your favorite seasonal vegetables.
5. Finish with sliced scallions.

When I impromptu decide to go out and have 30 mins to get out the door this is my routine! Wearing fall clothes because it’s fall weather in Berkeley…growing up with seasons it’s still kinda strange to not have the summer heat, but also my body is so much happier in a temperate climate. Also, when I’m struggling with mental health I feel so much better when I get ready 🤎

It’s been a minute since I’ve done a grocery haul! It’s officially been two years since I started posting content online after taking a step back from my career and my first ever videos were about Berkeley Bowl & Monterey Market….I’m *pretty sure* (to my knowledge) I was the first creator to really create polished viral content about grocery shopping in Berkeley. After my videos went viral lots of creators started going there to film and I stopped because it felt over-saturated & I also felt bad I encouraged this behavior in an already overwhelming / chaotic environment….IYKYK. However….I have been feeling some anxiety & depression this month, I think partially triggered by my bridal era ending and turning 33 and feeling the pressure to make big life decisions (going back to my career, buying a house, starting a family, etc) and I always find joy & comfort grocery shopping in Berkeley or specialty grocery stores. I love to source ingredients and cook up something nutritious & delicious. Tonight I’m making a peach & roasted corn salad with chicken! It was also very uplifting to chat with the fish monger, he was such a sweetie and said the highlight of his 15 year career at the fish counter was chatting with customers like me 🥹🥰❤️🫶

Why have a regular birthday cake when you can have a multi-layered ice cream cake?!

The layers:
1. Salted brownie base
2. Vanilla ice cream
3. Chocolate cake
4. Oreo crumble
5. Chocolate ice cream
6. Topped with Oreo crumble, sprinkles, raspberry and chocolate covered marshmallows
7. Whipped cream on the side

☐ 1 quart chocolate ice cream
☐ 1 quart vanilla
☐ 3 packs Trader Joe’s salted brownies with mini chocolate chips
☐ 1 chocolate cake, pulsed in food processor
☐ 1 package Oreo cookies (20–25 cookies needed) with melted butter in food processor. Should look like sand!
☐ Whipped cream
☐ 1 container fresh raspberries
☐ Trader Joe’s chocolate covered marshmallows
☐ Sprinkles

Use parchment on the bottom of a springform pan and let rest in freezer for at least 6 hours after assembly

Thank you to my husband Nick for ring the best hype man when I was taking off the springform pan 😂🫶