Thedishonhealthy's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF THEDISHONHEALTHY
Average engagement rate on the posts is around 1.90%. The average number of likes per post is 3758 and the average number of comments is 120.
13.71% of the followers that engaged with thedishonhealthy regularly are from United States, followed by Canada at 11.29% and Germany at 8.87%. In summary, the top 5 countries of thedishonhealthy's posts engager are coming from United States, Canada, Germany, Italy, United Kingdom.
Thedishonhealthy loves posting about Cooking, Food & Drink, Health & Fitness.
Check thedishonhealthy's audience demography. This analytics report shows thedishonhealthy's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR THEDISHONHEALTHY
AUDIENCE COUNTRIES OF THEDISHONHEALTHY
- United States 13.71 %
- Canada 11.29 %
- Germany 8.87 %
- Italy 7.26 %
- United Kingdom 5.65 %
Muted, but definitely not silent. To stand and support, to lean in and learn. I am holding space for you. In solidarity and to amplify the voices that (truly) need to be heard, I won’t be sharing any of my usual content this week. Instead, I will be sharing books, online resources and organizations to donate on my stories tonight. I’ll create a separate highlight for these, so you can access/reference them at any time. For more information on #amplifymelanatedvoices please read through the posts by creators @blackandembodied and @jessicawilson.msrd I stand with you.🖤 #blackouttuesday
I see you. I stand with you. Last week I started talking about George Floyd and those before him. About their pain, their plight and the injustice. About the deep-rooted, systemic racism that’s often shrugged under the rug. About how remaining silent felt like being complicit. But even 3 days ago, the silence was deafening. Not today. I was mostly met with overwhelming support; hundreds of messages with a simple “thank you for sharing”. But I was also met with many a blasé message about how you’re here for the food. I get it, I’m (mostly) here for the food, too. Like you, I come here to scroll, get some enjoyment and escape the news. The news are dark these days, we all feel that. But don’t forget that behind the plate, there’s a person. A thinking, living, breathing human with a belief system and the desire to connect with you regardless of who you are. Said values come to the surface, and I feel compelled to share what’s in my heart. I don’t pretend to have all (or any) of the answers. Like many of you, I’m learning every day- and trying to amplify and widen the reach of the voices of those who are better informed and versed on the subject. As a mom of three little humans, I want to raise them to change and challenge; as opposed to accept all the things that are wrong in the world right now. To question the status quo, and to respect and appreciate our differences. Race has to be understood and celebrated, not erased. I am here to listen. I am here to support. I am here to spread joy. I am here to practice kindness. Thank you for being here. ✊🏻✊🏼✊🏽✊🏾✊🏿 Images from @ohhappydani and @early_childhood_fun101 . #georgefloyd #justiceforgeorgefloyd
Another quick dinner idea brought to you by this hearty bowl of BUTTERNUT SQUASH, MUSHROOM & GOAT CHEESE RAVIOLI with Garlicky Spinach + Chili Olive Oil! 🌶🍝🍃 I don’t know about you, but I’ve never been in more need of quick dinner inspo as I have during quarantine. Especially this week- it’s been very draining. Grab the delicious deets below👇🏼 . Spruced up Ravioli! Instructions 🌟🌟🌟🌟🌟 Drop your favorite ravioli or tortellini into boiling water for ~8 minutes, then drain. Quick tip: when they float to the surface, they’re ready! Bring a saucepan to medium heat and add 1 tablespoon of chili olive oil, garlic infused olive oil (or truffle oil) and the cooked ravioli. In a salad bowl, toss ~2 cups of baby spinach or kale with 1-2 tbsp of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1/4 tsp of sea salt, and 2 finely minced garlic cloves. When well mixed, throw on top of the ravioli and sauté everything together. Throw a handful of crumbled feta, sprinkle some more chili oil, extra chili flakes and transfer to individual bowls. Dinner in 15 mins!💁🏻♀️🙃✨#vegetarianfood #pastalove . Hope you're having a great evening, friends!👋🏻✨xx
NEW! Friday brought these crispy, LAYERED BREAKFAST TOSTADAS!🥑🍅🌮🍳 refried beans, lemony guac, fluffy scrambled eggs, tomato and jalapeño salsa & crumbled feta! Made these on stories back in January and you guys have asked for this recipe time and again. Grab the recipe deets below and give them a try this weekend! Breakfast Tostadas (serves 1) 3 corn tortillas 2 tbsp high heat avocado oil or olive oil 3/4 cup of any canned refried beans variety 1 large avocado mashed Juice of 1/2 a lemon sea salt and pepper to taste 1 tablespoon of finely chopped white onion 2 eggs, scrambled 1/2 cup of your favorite salsa 1/3 cup of crumbled goat feta or cotija cheese Instructions Warm up your oil in a pan or skillet over medium high/ heat. Once you hear it crackle, place the tortillas in the pan. Cook for ~2 mins on each side. They will crisp up nicely- remove them from the pan and place them over a baking cooling rack. This trick will keep them from getting soggy and they’ll finish crisping up faster. Allow them to cool for ~3-5 mins. Mix the avocado, lemon juice, sea salt + pepper, and onion. Layer in this order: beans are always the base, followed by guac, your protein (scrambled eggs this time), salsa, and cheese. #vegetarianfood #avocadolove Have a great weekend, friends!👋🏻✨xx
Another summer-like day, another colorful bowl 👉🏻 sweet local strawberries, fresh baby spinach, creamy avocado chunks, crumbled goat feta, and the benefits of raw walnuts in this refreshing AVOCADO STRAWBERRY SPINACH SALAD! 🥑🍓🥬 Recipe link in bio👆🏼👆🏼 The blog now has FIVE strawberry salad recipes; perfect for ALL your summer needs!😎 I made this gem from the summer of 2018 and it was as good as I remembered; it comes with the best honey balsamic vinaigrette. Want to make this salad next-level good? Add mango chunks or jicama slices! The best. Don’t have any feta? halloumi, goat cheese or cotija cheese are great adds! Don’t have any walnuts? Try pecans, almonds or Brazil nuts! Don’t have any spinach? Try kale, Swiss chard or romaine! This easy recipe has garnered almost 180K+ Pinterest repins and shares. THANK YOU! I have so much gratitude and appreciate everyone who tries, makes, and shares my recipes. You guys are the best!💖💖 a NEW breakfast recipe hits the blog Friday and the crispy chicken milanese strips you’ve been seeing on stories will be up on Saturday! #vegetarianfood #saladlove Hope you're having a great evening, friends!👋🏻✨xx
Tonight I made this deliciously quick, summer pasta on my @instagram stories- because your favorite flavors can be healthy, too! This ultra creamy BOW TIE PASTA SALAD 🍅🥗🍝 was the most popular pasta recipe on the bloggity blog last summer. Recipe link in bio! If you haven’t tried it already, you have to!🙃🙌🏻💣 clever kitchen hacks like leveraging lemony hummus instead of mayo for the dressing along with a squeeze of tabasco or your favorite hot sauce makes for the creamiest + easiest sauce. Broccoli and cherry tomatoes add a ton of texture without being overwhelming. Finish it off with flaky canned tuna or salmon, tofu or your favorite plant-protein! DELISH!✌🏻💥 #vegetarianfood #saladlove . Hope you're having a great evening, friends!👋🏻✨xx
Saturday brought this creamy and refreshing BROCCOLI, GREEN GRAPES, AVOCADO, SPINACH & GREEN BEAN SALAD!🥦🍃🥑🥒 complete with a citrusy, yogurt dressing, slivered almonds and crunchy walnuts! Grab the easy recipe deets below and give this a try. Greens never tasted better! For the salad, simply toss👇🏻 2 cups of tightly packed spinach 1 large avocado, cored and cubed 1 cup of green grapes sliced into halves 1 cup of steamed or roasted broccoli 1 cup of steamed green beans 1/3 cup slivered almonds 1/4 cup of crumbled walnuts 1/3 cup crumbled blue cheese or manchego would be a plus, I didn’t have any! . For the dressing, simply whisk👇🏻 1 cup plain Greek yogurt or Skyr 1 small shallot, finely chopped 1/3 cup chopped fresh parsley 1/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 1 garlic clove, finely minced 1 tsp of raw honey 1/4 tsp of sea salt 1/4 tsp of black pepper 1/4 tsp finely grated lemon zest This makes enough dressing for 2 of the salad measurements above. Keep the dressing refrigerated, and only pour right before serving the salad. Enjoy! x #vegetarianfood #saladlove Hope you're having a great evening, friends!👋🏻✨
Happy Friday! Looking for hearty salad ideas? this spinoff of my MEDITERRANEAN CHICKPEA SALAD 🍅🍃🥗 is the best long weekend sidekick. I don’t know about you guys, but I love salads that are easily customizable. This one’s a chameleon; totally adaptable and fun! By simply adding👇🏻👇🏻#vegetarianfood #saladlove . 1 avocado chopped into chunks 1/2 cup of crumbled goat feta 1/2 cup of artichoke hearts 1/2 cup of roasted red pepper sliced 1 large can of chickpeas (drained) 1/2 cup of kale or spinach 1 cup of sliced cherry tomatoes 1/2 cup of sun-dried tomatoes And omitting the kidney and cannellini beans in the original recipe . And, you wind up with a fresh new salad! Perfect side to your mains; or a stand-alone meal because it's packed with a ton of plant protein. 🌱 Also, this homemade lemony vinaigrette is 🙃🙌🏻💣 FULL recipe link in bio!👆🏻👆🏻 Hope you're having a great evening, friends!👋🏻✨xx
Warmer weather calls for summer desserts!☀️This S’MORES COOKIE SKILLET!🍪🍨🍫 is perfect for any and all long weekend needs. Made with your choice of almond or oat flour, nut butter, dairy free chocolate chips and the best little marshmallows. Take it over the top and serve it with your choice of coconut or cashew vanilla ice cream. Grab the recipe deets below and give this a try!👇🏻 #dairyfree #refinedsugarfree . 2 eggs at room temperature (beaten) 2 cups of @bobsredmill super fine natural almond flour (*or oat flour) 1/4 tsp baking powder 1/2 tsp baking soda 2/3 cup creamy almond butter or peanut butter 1/2 cup raw agave or pure maple syrup 1/2 cup of melted coconut oil or vanilla ghee @primalkitchenfoods coconut oil or avocado oil spray to grease the skillet pinch of sea salt 🧂 1/2 tbsp pure vanilla extract 3/4 cup of chocolate chips or chunks, I use the @enjoylifefoods DF ones 1/2 cup vanilla marshmallows, I love the @mydandies You will also need a 10.5 inch cast-iron skillet. Mine’s by @stargazercastiron and I honestly love it. For a much smaller skillet, cut the measures by half. Instructions 🌟🌟🌟🌟🌟 Preheat your oven to 325F & grease the bottom AND sides of your skillet with the coconut or avocado oil spray. In a bowl, combine and stir all the wet ingredients together. Then add: baking powder, baking soda, almond flour, and pinch of sea salt (you can also premix the dry ingredients in a separate bowl before adding them. Throw in about 1/2 cup of chocolate chips and gently fold them into the batter. Leave the remaining ones to top the skillet right before it goes into the oven. Bake for ~25 mins, until edges are golden brown. The goal is to slightly under-bake for a delicious, gooey, moist consistency. Hope you're having a great evening, friends!👋🏻✨
Happy Wednesday! Pasta tastes better al fresco + in a bowl 👉🏻 throwing it back to this fresh ROTINI ZOODLE SALAD 🥒🥗🍅 with my signature Greek flavors! Love the warmer weather coming in this week; plus the fact it’s almost zucchini season- because June is right around the corner! I love this bowl for many reasons- but my favorite one is it reminds me of why I broke free with diet culture. With the having to chose. With that feeling of veg or pasta. Of good food and bad food being pretty black or white. Carbs or no carbs. This bowl brings both together; and the half and half approach allows me to sneak in more veg, while fully satisfying my pasta cravings. Grab the delicious deets below 👇🏻 . 1 cup of cooked, gluten-free rotini (I recommend brown rice, quinoa, edamame or chickpea pasta for a little protein) 💥👊🏻 1 cup of zucchini noodles (you can buy the pre-made ones if you don’t have a spiralizer) a handful each of tomatoes, red peppers, black kalamata olives, cucumber, and goat’s milk feta or halloumi 👏🏼 Instructions 👉🏻sauté the zucchini noodles in ghee or olive oil and a pinch of pink sea salt for about 3 mins (until softened slightly- easier to digest!😅) Mix with the cooked, but cooled down pasta of your choice, toss in the rest of the ingredients, add my go-to 🍋🍋 Vinaigrette: 3-4 tbsp of extra virgin olive oil 2 tbsp of fresh lemon juice 2 tbsp red wine vinegar 1-2 crushed garlic cloves 1/2 tsp dijon mustard sea salt, oregano, fresh black pepper & sumac to taste.👌🏻 . Mix everything together, pour vinaigrette right before serving. If you make it ahead of time, it keeps well in the fridge for 2-3 days. Want to keep it longer? Don’t add the cheese until serving, as well! #vegetarianfood #saladlove Hope you're having a great evening, friends!👋🏻✨xx
Another Sunday, another pasta bowl with a hearty 50/50 pasta to veg ratio 😎 PEAS, LEMONY KALE & SPINACH BOW TIE PASTA with a healthy, homemade Italian vinaigrette! 🌱🍝🧀🥬 the munchkins and I started our summer veg garden yesterday, and we’re excited to be growing our own kale and romaine for big fresh bowls like these! Grab the dressing deets below 👇🏼 makes ~1/2 cup or enough for 4 servings Ingredients 🌟🌟🌟🌟🌟 about 1/3 cup (~ 5-6 tablespoons of extra-virgin olive oil or avocado oil) 2 tablespoons chopped, fresh parsley🍃 1-2 tsp grated Parmesan cheese 🧀 1/4 tsp of red pepper flakes 🌶 pinch of dried oregano ~ 1/2 tsp 🌿 2 tablespoons white wine vinegar💦 2 tablespoons fresh lemon juice 🍋 2-3 garlic cloves, finely chopped💥 sea salt and black pepper, to taste 👌🏼🧂 . What makes this pasta salad great? 🌟 it’s technically half salad! 🥬 🌟 texture and crunch! Mixed both rotini and bow tie (farfalle) 🦋 to keep it interesting. 🌟 it has a killer, zesty Italian vinaigrette which will become a fridge staple and you can repurpose on pretty much all salads! FULL RECIPE? link in bio!👆🏻 #vegetarianfood #pastalove Hope you're having a great evening, friends!👋🏻✨xx
Put an egg on it, they said. EASY FRIED RICE 🍳🥕🍚🥦 coming in hot! Comes together real quick and everyone loves it! Best use of days old rice sitting lonely in your fridge. It also helps you clear out any sad-looking veggies that may be in need of TLC. It’s a great savory Sunday brunch of champs, too. Much like oatmeal and polenta- perfect place to house an egg. Grab the recipe deets below and get cooking👇🏼👇🏼 . Ingredients 🌟🌟🌟🌟🌟 2 tablespoons of extra virgin olive oil 1 heaping tablespoon of spicy sesame oil 1 cup of chopped white onions 1 cup of chopped shiitake (or any) mushrooms 1/2 cup sliced red pepper Either: 1 cup of frozen peas and carrots or 1 bag of stir-fry veg like broccoli etc🥦🥕 3 tbsp of tamari (gluten-free soy sauce) 2-3 cloves of garlic, finely minced 1-2 eggs; cook lightly as if you’re making an omelette and then cut into fine shreds 4 cups of cold, but cooked rice🍚 *never freshly cooked, or the texture will be mushy. I use 2-3 day old rice handful of fresh, chopped chives 1 crispy egg, sunny side up-to be added later Instructions 🌟🌟🌟🌟🌟 Heat 2 tablespoons of olive oil in a skillet or wok over med-high heat. Add the onion, garlic, mushrooms, and red bell peppers and sauté for ~3 minutes. Add any other vegetables (peas, carrots, snap peas etc) and sauté for another 3 mins. Finally, add the tamari or soy sauce, the shredded egg, the sesame oil, and the cold cooked rice and sauté + stir for 2-3 mins. Garnish with fresh chives, pineapple, crispy grilled tofu and a lil’ sriracha drizzle! 🌶 If you add the crispy egg at the end, a runny yolk is a bonus. #vegetarianfood #saladlove Hope you're having a great night, friends!👋🏻✨
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