Fithealthyrecipes's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF FITHEALTHYRECIPES
64.5% of fithealthyrecipes's followers are female and 35.5% are male. Average engagement rate on the posts is around 0.30%. The average number of likes per post is 9152 and the average number of comments is 90.
Fithealthyrecipes loves posting about Food, Recipes, Health.
Check fithealthyrecipes's audience demography. This analytics report shows fithealthyrecipes'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 FITHEALTHYRECIPES
AUDIENCE INTERESTS OF FITHEALTHYRECIPES
- Restaurants, Food & Grocery 54.85 %
- Fitness & Yoga 53.46 %
- Healthy Lifestyle 40.58 %
- Beauty & Fashion 38.89 %
- Business & Careers 38.70 %
- Children & Family 37.93 %
- Travel & Tourism 36.55 %
- Entertainment 36.32 %
- Art & Design 35.23 %
- Clothes, Shoes, Handbags & Accessories 33.31 %
This warm and comforting Chicken Chili is perfect for any meal. It is always a crowd favorite because it’s light but also super filling. #sponsored The new Crockpot MyTime™️ 6-QT. Programmable Slow Cooker automatically adjusts cooking cycle based on when you want to eat. Set your meal time and the slow cooker does the rest! Available now at @Walmart and @Target #Crockpot #CrockpotBrandAmbassador Chicken Chili Recipe Ingredients: 4-5 chicken skinless/boneless breast 1 1/2 tbsp olive oil Chicken seasoning ingredients: 1 tbsp salt 1 tsp garlic pepper 1 tablespoon oregano 2 tsp cumin 1/2 cayenne pepper Start by adding the skinless/boneless chicken breast to your Crockpot MyTime™️ 6-QT Programmable Slow Cooker. Then brush both sides of the breast with olive oil and season with chicken seasoning ingredients. Now program your Crockpot ™️ by selecting poultry and 2-4 lbs. Continue setting your Programmable Slow Cooker based on your desired times. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked throughout and easy to shred. Carefully remove chicken to a large bowl and shred each breast using two forks. Simply pull the breast meat apart with your forks. Place shredded chicken back in the Crockpot™️ with chicken juices from cooking (do not drain). Now add to the “chili’ ingredients Crockpot™️: Chili Ingredients: 1 onion diced ½ large jalapeno diced 3 cups chicken broth 2- 4 1/2 oz cans green chilies 1-10 oz can Ro-tel 3-15 1/2 oz cans Great Northern beans 3 tablespoons poultry seasoning or seasoning of choice 2 minced garlic cloves 1 tablespoon chili powder In your @Crockpot MyTime™ 6-QT Programmable Slow Cooker combine shredded chicken breast with all additional ingredients. Program your Crockpot tm for soup and select additional timing that fits your schedule. You can also select manual and cook on low 1-2 hours. This recipe can be made ahead of time by cooking your breast one day and then combining chili ingredients and making the chili the next day. I’ve made it both ways and both are delicious. Serve hot with all of your favorite toppings.
Which I’d you favorite? I love these Halloween 🎃 options! Thank you @foodbites for your lovely creations! How to be Fab-boo-lous 👻 . . 1️⃣Here we have: Kiwi & white chocolate brains Spooky peppers Pretzel and white chocolate webs Carrot pumpkins Cucumber and cashew monsters Spiderberries 🕷🕸Yes or No? ・・・ 2️⃣Later, Witches😜 . Let’s give them Pumpkin to talk about🎃 . 3️⃣Scary edibles: *cucumber and cantaloupe skulls *blueberry centipedes *watermelon abominable snowman *watermelon skeletons *watermelon voodoo dolls *watermelon ghosts *white chocolate & pretzel mummies *cantaloupe & chocolate Book on 2020 *white chocolate & pretzel spiderwebs . . . 4️⃣Here we have: Snow White Apples Bloody Wafer Band-Aids Two-Way Tomato Eyes Watermelon Worms Strawberry and Pretzel broomstick 5️⃣Carrots & Hummus, Halloween Edition👻 . . . Note: You can leave the candy eyes off and use a metal straw to make the eyes instead. #foodart #foodforkids #foodphotography #healthychoices #beautifulcuisines #funfood #thechalkboardeats #happyandhealthy #kidsfood #glowlean #onthetable #organicmoments #colouryourplate #eattherainbow #wholefood #feedfeed #foods4thought #lovefood #glutenfree #organicfood #sundlivsstil #madglad #nemmad #deldinmad #sundmad #økologisk #halloweenideas #halloweentreats
Happy Monday! How about this #Shrimp In #Thai #Coconut #Curry #Sauce😍By @foodiecrush Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner! 1 pound jumbo shrimp shell and tail on 4 tablespoons vegetable oil divided 2 gloves garlic minced or pressed 1/4 teaspoon kosher salt 1/4 teaspoon red chili flakes 1/2 onion peeled and sliced 1/2 red bell pepper seeded and sliced 1/2 orange bell pepper seeded and sliced 1/2 yellow bell pepper seeded and sliced 1 cup coconut milk 4-6 tablespoons high quality fish sauce start with 4 tablespoons and add more to taste 2 tablespoons peanut butter 2 tablespoons red curry paste 2 tablespoons lime juice about 1/2 large lime, juiced 1 tablespoon brown sugar 2 teaspoons ground ginger 2 tablespoons basil leaves chopped 2 tablespoons cilantro chopped 1 green onion chopped Red jalapeno pepper thinly sliced (optional) Instructions Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp. In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles.
BBQ chicken pizza because hey hey it’s Sunday and that calls for a 🍕 party! By @sara.haven cravings for this sweet/spicy/saaaucy pie — featuring hawaiian bbq sauce, juicy grilled chicken, tangy red onions, fresh cilantro, and lots of melty mozz — are in full effect tonight 🤩. Crust: I’m including the spaghetti squash crust recipe I recently shared below, but any works, so go with your fave! (I used a frozen one in this photo). Happy weekending! ❤️🥳 - BBQ CHICKEN PIZZA 1 plain crust (I used a frozen crust here, but have been loving the spaghetti squash crust recipe below!) 1/2 cup + 1/4 cup Hawaiian bbq sauce, divided 1 large chicken breast (about 8 oz) 1 cup smoked mozzarella, shredded* 1/2 cup red onion, thinly sliced 1/4 cup cilantro - GARLIC-PARMESAN SPAGHETTI SQUASH CRUST PIZZA 2 cups cooked spaghetti squash, separated into strands 1 egg 1 1/3 cup mozzarella cheese, shredded and divided 1.5 teaspoons italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 tablespoons almond flour 2 tablespoons parmesan cheese, shredded 1. Preheat oven to 450 F. Line baking sheet with parchment paper. 2) Chop spaghetti squash into 1-inch pieces, and, working in small batches, wring dry using a tea towel until you have 1 cup. 3) Place squash in a large bowl and add egg, 1/3 cup mozzarella, almond flour, and seasonings; mix until well combined. 4) Dump mixture onto prepared baking sheet and spread into a circle or oval shape that is 1/4-inch thick. Bake for ~12-15 minutes, or until slightly firm. Using hands, carefully flip the crust and add remaining mozzarella and parmesan cheese. Bake an additional ~5-8 minutes or until cheese is bubbly. Cut and serve!
Pumpkin Cinnamon Rolls 🎃 Gluten free and easily made vegan! - soooo good!! By @choosing_balance - #breakfast details: Cinnamon rolls: 1 1/3 cup oat flour ( I used @bobsredmill which has a gf option. You can also use oats and ground them into a flour in a food processor or blender) 1 cup vanilla greek yogurt ( you can use vegan Greek style yogurt to keep this vegan!) 2 tbsp maple syrup 1 tsp baking powder 1 tsp pumpkin pie spice 1 tsp Apple cider vinegar Pumpkin cinnamon sugar mixture: 1/3 cup pumpkin purée 1/4 cup coconut sugar 1 tsp pumpkin pie spice Mix all of the cinnamon ingredients together and let it chill 30 minutes. Then put parchment paper on a flat surface Add extra oat flour to make sure the dough doesn’t stick. Roll out the dough, about 1/4 inch thick. I used a rolling pin but I greased it first so the dough didn’t stick.Meaning I just sprayed a little non stick spray on it. Try to roll it into a rectangle as much as possible! You can also do the same to your hands and use that instead of a rolling pin. Then in a small bowl mix the cinnamon sugar mixture Sprinkle the mixture on the dough, leaving a little room on the edges. Slice the dough longways into about 5 slices Then roll them into cinnamon rolls Add to a small greased baking dish Bake at 350F for 25-27 mins Add melted coconut butter on top and sprinkle a little extra cinnamon! Makes 5 small cinnamon rolls! #glutenfree #glutenfreerecipes #cinnamonrolls #cinnamon #veganrecipes #pumpkin
Roasted Tomato Pasta w/ mushrooms & herbs 🌿 By @janetsmunchmeals Sending love for your weekend 💗💗💗🌿🍃🌿🍃 1 pint cherry or grape tomatoes sliced 1 tbsp olive oil Salt, pepper and dried oregano 8 oz. mushrooms finely chopped 1 tbsp oil 1 shallot finely chopped 1/2 cup sun dried tomatoes finely chopped (jarred, drain excess oil) 1 tsp kosher salt 1/2 tsp pepper 1 tsp garlic powder 2 tsp dried oregano 1 cup pasta cooking water 1 tbsp tomato paste 1/3 cup (packed) finely chopped herbs (parsley and basil) Juice of 1/2 lemon 1. Preheat oven to 400 degrees F. Slice tomatoes and add to baking dish. Drizzle 1 tbsp olive oil, toss. Sprinkle generously salt, pepper and dried oregano. Toss. Bake approx 20 min until tomatoes start to release juices. 2. Meanwhile, boil water for pasta. Salt the water and cook pasta until just al dente. Reserve 1 cup pasta cooking water prior to draining. 3. In a skillet, add the chopped mushrooms and oil. Cook approx 10 minutes until mushrooms are browned, then add shallots. Cook another 5 min, stir often. 4. Add sun dried tomatoes, all the seasonings, and tomato paste. Stir, cook another minute. Add pasta cooking water, stir, add pasta and herbs. 5. Stir well and squeeze in lemon juice, add the roasted tomatoes and serve. 🌿🍃🌿🍃🍃 . . . . . . . . #veganfood #letscookvegan #thefeedfeedvegan #f52grams #veganfood #makeitdelicious #eattherainbow #healthfood #healthylifestyle #makesmewhole #simplerecipes #plantbasedfood #pastasalad #foodblogfeed #vegannoodles #healthyworklunch #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #healthypasta #yumvegantreats #vegansrecipe #thenewhealthy #veganbowls #veganvultures #buddhabowl
Lemon Chicken Orzo Soup 🍜 This is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!⠀ by @saltandlavender * 2 sticks celery chopped finely * 2 medium carrots peeled & chopped finely * 1/2 medium onion chopped * 1 tablespoon butter * 1 tablespoon olive oil * 3 cloves garlic minced * 2 tablespoons flour * 6 cups chicken broth * 1/4 teaspoon Italian seasoning * 1.5 pounds uncooked chicken breasts * 1 cup uncooked orzo * 1 tablespoon lemon juice or to taste * 1 tablespoon chopped parsley or to taste * Salt & pepper to taste Instructions 1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes. 2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so. 3. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil. 4. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes. 5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot. 6. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest - I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately. #feedfeed #f52grams #thekitchn #foodblogger #whatsonmyplate #getinmybelly #eatrealfood #healthyfoodie #goodeats #wholefoods #LoveFood #tastingtable #heresmyfood #IGfoodies #foodphotooftheday #makeitdelicious #IGeats #souprecipes #orzo #orzorecipes #easyrecipes #tastyAF #comfortfood #thatsdarling #chickenrecipes #chickendinner #chickensoup #todayfood
How badly do you WONTon these?😏 Presenting my vegan dumplings in a sichuan chilli soy sauce with a pulled oats and scallion stuffing🥟😍 Recipe below by @truffleandtoast - 5 ingredients- oats, yellow peas, fava beans, salt and oil! So it's not only good for the planet, but also loaded in nutrients and so easy to use. . *Ingredients* . For the stuffing: - 200g Pulled oats - Spring onion, 2 tbsp chopped - 1 tsp minced ginger - 1 tbsp soy sauce - 2 tsp sesame oil - 5 tbsp water - salt and sichuan pepper to taste . For the wrappers: - 2 cups of flour - 1/2 cup of water plus some extra tsps if needed . For the sauce: - half cup chilli oil - 1/4 cup soy sauce - 2 tsp garlic, grated - 1 spring onion, chopped . Method: - Lightly saute the pulled oats on low heat in sesame oil. Add all the other stuffing ingredients and fry for a min. Set aside to cool. - Mix the sauce ingredients in a bowl and set aside. - See my post from 10th June for how to make the dumpling wrapper (or use shop bought wrappers) and fold. Then add the stuffing and steam for 3-4 mins. - Add it to the sauce and serve with a sprinkle of chopped spring onion. Enjoy💗 #wonton #dumplings #delicious #dinner #lunch #recipe #recipes #goldandgreenfoods #pulledoats #formealsthatmatter
Salmon Chowder BY @healthyishfoods * Unlike traditional #chowder which is thick and #creamy, this chowder twist. It’s light, silky and #DAIRYFREE! Ingredients Soup * 1 tablespoon olive oil * 1 cup diced white or yellow onion * 1/2 cup sliced celery about 3 stocks * 4 cloves garlic minced * 2 tablespoons fresh chopped dill extra as garnish * 1/2 teaspoon salt * pepper to taste * 16.9 ounces Chicken bone broth * 1 lb. mini potatoes * 2-3 tablespoons coconut milk * 1 tablespoon lime juice fresh squeezed * 1/2 teaspoon cornstarch and 2 tablespoons water to form a slurry simply mix with 2 tablespoons water and a 1/2 teaspoon cornstarch to for a cornstarch slurry Salmon * 1-2 tablespoons olive oil * 10-12 ounces Scottish salmon deboned * 1/4 teaspoon salt * 1/4 teaspoon pepper * 1/4 teaspoon garlic powder * pinch of paprika * 1/2 teaspoon oregano Instructions * In a large saucepan, over medium heat add the olive oil. * Add the minced garlic, diced onion, sliced celery, fresh chopped dill, salt and pepper. Once the onions begin to sweat and brown, deglaze the pan with your #Chicken bone broth * Next, you'll boil #potatoes until tender as well. Once the potatoes are fork tender, slice them in halves and add them to the soup. * Next, you’ll add the #coconut milk, lime, and cornstarch slurry. Stir until well combined and simmer everything over low heat. * Debone the salmon and pat it dry with a paper towel. * In bowl, combine the salt, pepper, paprika, oregano, and garlic powder. Stir well and season the flesh side of the fish. * In a separate skillet, over medium / high heat the olive oil is hot, but not smoking add the seasoned salmon filet, flesh side down. Cook for 5-6 minutes to create a sear. Flip the fish and cook for an additional 5-6 minutes. *Remove the #fish and place it on some paper towel skin side down. * Using a #fork, begin to flake the #salmon #meat and add it to the #soup making sure to leave out the skin. You can break it into large or small * pieces, whatever you prefer. * Top with your preferred garnishes, I used, sliced #jalapenos for some #spice, fresh dill, #lime wedges and scallions and it was incredible!
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