Naturalbornfeeder's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF NATURALBORNFEEDER
77.1% of naturalbornfeeder's followers are female and 22.9% are male. Average engagement rate on the posts is around 1.10%. The average number of likes per post is 1641 and the average number of comments is 48.
57.53% of the followers that engaged with naturalbornfeeder regularly are from Ireland, followed by United Kingdom at 5.48% and Turkey at 4.11%. In summary, the top 5 countries of naturalbornfeeder's posts engager are coming from Ireland, United Kingdom, Turkey, Spain, Thailand.
Naturalbornfeeder loves posting about Recipes, Food, Vegan, Cooking, Food & Drink, Health & Fitness.
Check naturalbornfeeder's audience demography. This analytics report shows naturalbornfeeder'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 NATURALBORNFEEDER
AUDIENCE INTERESTS OF NATURALBORNFEEDER
- Fitness & Yoga 68.86 %
- Restaurants, Food & Grocery 65.93 %
- Beauty & Fashion 59.52 %
- Healthy Lifestyle 50.78 %
- Art & Design 37.23 %
- Travel & Tourism 34.78 %
- Home & Garden 34.13 %
- Entertainment 32.51 %
- Books and Literature 32.31 %
- Business & Careers 31.95 %
AUDIENCE COUNTRIES OF NATURALBORNFEEDER
- Ireland 57.53 %
- United Kingdom 5.48 %
- Turkey 4.11 %
- Spain 4.11 %
- Thailand 4.11 %
Lockdown 2.0 we making bread? This Guinness bread is a total comforter and (I promise) easy to make and eat 🤣. The return of the cook alongside is approaching too- I’m thinking keeping it to the Friday nights at 7 pm? Let me know what suits you guys. Anyway let’s make bread, perfect by itself with some jam, or served with soup or loaded with your favourite fillings. Serving: 1 x 2lb Loaf Ingredients 450g Coarse whole-wheat/ wholemeal flour 30g Oats, plus extra for topping 1.5 tsp. Baking soda 75g Soft brown sugar (really recommend this try not swap it out) 100g Walnuts chopped 50g Soya spread/ vegetable spread or butter ( I used the Flora one) 400ml Guinness (I get the Guinness cans for this) Method Preheat the oven to 200°C Prepare a 2lb bread tin with some parchment paper. In a large bowl add the flour, sugar, baking soda and oats, and stir. Melt the butter/spread and pour it into the bowl along with the Guinness, and combine well. Stir in the walnuts. Spoon the mix into the bread tin and smooth out the top, dusting off with a handful of (extra) oats. Bake for 45 minutes. Remove and let cool fully before slicing on a rack. Storage: Store in an airtight container at room temperature, once it has fully cooled down. #naturalbornfeeder #guinnessbreadrecipe #breadrecipe
Loaded Lentil chilli sweet potatoes❤️ A recipe for some comfort & satisfaction RECIPE👇🏻👇🏻👇🏻 Ingredients 2 sweet potatoes/normal potatoes wash the skin really well 1 tbsp. olive oil 1 large garlic cloves peeled and crushed ½ tbsp. ground cumin 1 tsp. ground chilli 1 tsp. ground cayenne 2 tbsp. smoked paprika 2 tbsp. chopped coriander 1 tbsp. Tomato paste 1 X tin diced tomatoes 250g puy lentils ( I used vaccum pack put lentils) 1 tbsp. cacao powder 1 tsp sweetner like maple Topping 40g grated cheese ( I used vio life) 2 dollops yogurt of choice Few Jalapenos Chilli Flakes Chopped herbs Method Preheat the oven to 200°C Pierce the sweet potatoes with a fork multiple times. Place on a flat baking tray and bake for 35-40 minutes until tender all the way through. Or for a quicker version place the 1 pierced sweet potatoes at a time into the microwave and place on full for approx. 5-7 minutes depending on the size until tender. In a deep frying pan add the oil and garlic, tossing for 30 seconds to brown. Add the spices, coriander and tomatoes paste. Stir in the puy lentil and diced tomatoes. Bring to a steady simmer for 2-3 minutes. Stir in the cacao and sweetener. Slice the sweet potatoes lengthways. Dividing the lentil chilli between the 2 potatoes. Top with some grated cheese, coconut yogurt, lime juice and jalapenos. #naturalbornfeeder #loadedsweetpotato #veganchilli
PROTEIN MINUTE MUFFIN 😋 Need a little Post Sunday dinner sweetness? I’ve got you covered with this easy recipe👏🏼 Check out this microwave muffin 👇🏼 Ingredients 1 tbsp ground almond 2 tbsp Chocolate protein powder( I used a vegan protein) 1 tbsp peanut butter 5 tbsp nut milk 1 tbsp maple or honey handful dark chocolate chips Method In a ramekin, combine the ground almond, protein, maple, peanut butter and nut milk into a smooth batter. Stir in the chocolate chips. Microwave on high for 1 minute 40 seconds. Let cool for a minute. Serve along side a dollop of coconut yogurt and some more nutty goodness. #vegan #proteinmuffin #vegansnack #proteinmug #veganprotein #naturalbornfeeder
A messy comforting Shepard’s pie 🥧 Filled with veg and a parsnips potato topping.... ultimate comfort food for a autumn night in. Serves 6 large portions 1 large brown onion peeled and diced finely 1 tbsp olive oil 4 garlic cloves peeled and crushed 4 celery sticks washed trimmed and diced very thinly 4 carrots washed trimmed and diced very small 200g button mushrooms washed and sliced (For the veg I used a food processor to diced very fine- nice and easy!) 2x 250g vaccume packs beluga lentils or 2 x tins rinsed and drained well. 2 x tins tomatoes 150ml cup water 1 tbsp balsamic vinegar 1 tbsp dried oregano 1 tbsp dried thyme Salt & pepper Topping 6 rooster potatoes peeled and chopped 3 large parsnips peeled and diced 2 tbsp flora veg spread Salt and pepper. Method. TOPPING Firstly add the potatoes and parsnip into a large pot with enough water to almost cover them. FILLING Bring to boil, then simmer until tender (about 15-20 minutes.) In another large saucepan sweat the onion in the olive oil until translucent and soft. Toss in the garlic celery oregano and thyme. Cook for 3 minutes. Add the carrots, mushrooms and lentils stir and cook for 2 minutes. Pour in the tomatoes, water. Bring to a steady simmer for 15 minutes. Preheat the oven to 200•C Pour the filling into a large pie dish. Once the potato and parsnip is tender drain off all the excess water and purée or mash with the veg spread and season well. Dollop over the filling and spread using the back of the spoon. Bake in the oven for 30 minutes.
🥧Easy apple pie 🥧 I love an easy recipe and this apple tart is up there. I used a food processor here to save the slicing and dicing, mixing and bowls/ knife clean ups. But of course you can do this with no equipment too. The tart is olive oil based a pastry that is light and easy to work with. (Ps. Don’t forget to use up any left over pastry for jam roll ups! Pop in the same oven for 25-30 mins) 8” pie dish greased Preheat oven to 190•C Base 350g plain flour 110g olive oil 125ml cold water 2 tbsp sugar (or granulated sugar of choice) 1 tsp fine Salt Filling 5 apples peeled 2 tbsp caster sugar (if using cooking apples - if sweet apples you could use less) 2 tbsp soft brown sugar- so good and gives the tart a really sweet taste. 1 tsp Vanilla essence or extract METHOD In a food processor or bowl add the flour and olive oil mix into a breadcrumb like texture. Slowly add the water bits at a time mixing to get a pastry dough texture not too wet or too dry. Place the pastry dough into a bowl and cover. Pop into the fridge for 30 minutes (this is an essential step). Flour a clean board or surface. Split the dough in two parts. Roll out the first part flouring the rolling pin and the dough to make sure it easily lifts off the board. Gently place into your greased pie dish and tidy up. Pierce the pastry a few times with a fork. Blind back for 12minutes. (Blind back just means back the pastry without the filling) While the bottom pastry layer is baking. Let’s make the filling If using the food processor add the apple , sugar and vanilla and mix for a few second until the allies are in small pieces the size of sugar cubes. (Not using a food processor cut the apples into small pieces or slices and combine with the sugar, vanilla in a bowl) Once the pastry is blind baked pour in the filling. Roll out the second half of pastry and place on top. Meeting the 2 edges and gently pressing together. Using a knife to tidy up the edges. Pierce the top a few times using a fork and bake in the oven for 40 minutes. Tuck in straight away or over the next 3 days! Best served with some @_nobo_ 🥰🥰🥰 #veganapplepie #naturalbornfeeder
Mushroom & Leek soup 🥣 A total winner in this house so much flavour with little ingredients. 😍😍😍 Serves 6 1 brown onion diced 4 garlic cloves peeled and crushed 1 tbsp olive oil 1.5 tbsp dried thyme 1 ltr veggie stock 2 large leeks diced thinly 800g Button mushrooms washed and diced well 1 tin coconut milk (light) Salt Pepper Method. Sweat the onion. (Heat the olive oil in a large saucepan add the onions set the heat the low- medium place the lid on and let sweat for 6 minutes until translucent. Add in the garlic and thyme- cook for 1 minute. Add in the leeks stir well and cook for 2 minutes. Next toss Int he mushrooms and turn up the heat. Stirring and cooking for 2 minutes. Pour in the stock bring the pot to a low steady simmer for 12 -15 minutes . (You can check to make sure the leeks and mushrooms are cooked through. ) Pour in the coconut milk. Blend until smooth and season well with ground pepper and sea salt. Topped here with some extra coconut milk and @rivesci.ie cashew chilli 🌶 #naturalbornfeeder #vegan soup #veganmushroomsoup
🌽🌶Mexican style Tray Bake 🥑🍅 An all in one easy prep dinner packed with flavour & full of comfort. What you’ll need; serves 4-6 portions 1 squash peeled and grated 2 x Tina black beans rinsed and drained 1 tin corn (230g) drained 2 x tins chopped tomatoes 1.5 tbsp. ground cumin 1.5 tbsp. paprika 1 tbsp. Ground coriander 1 tsp cayenne 1 tsp ground garlic 4 handfuls shredded cheese (I used @violife_foods here! Topped with @helloblanconino tortilla chips Sliced avocado Coconut yogurt Chilli flakes Lime segments. Preheat the oven to 200 Toss in the squash, black beans, corn, sliced, tomatoes and stir. Top with the cheese. Bake for 30 min until cooked and golden on top. #naturalbornfeeder #veganrecipes #mealpreprecipes #veganmealprep
Apple danish at home 😍😍😍 I think these might be the nicest pastry / sweet thing I’ve made🧐 & the couldn’t have them easier! Who wants a recipe video??? Made 6 1 roll puff pastry (I used @jus_rol - they do a vegan puff pastry) 2 small cooking apples washed and grated 130g vegan butter ( I used @flora ) 100g light brown sugar. In a mixing bowl combine the butter and sugar into a paste. Stir in the grated apple. Preheat oven to 200• C Roll out the puff pastry once it’s thawed and had been sitting at room temperature for 30+ mins. Divide the puff pastry into 6 rectangles. Stretch out each rectangle with your hands just a little. Spread 2- 3 tbsp of the mix along the pastry piece and roll length ways. Cut lengthways down the middle and plate the pastry wrapping into tight circle. Lift onto the tray using a spatula. Continue with all sections. ( you should have no mix left) Bake for 20 minutes (oven must be preheated properly!!) Remove and let cool fully before icing. 80g icing sugar 2-3 tsp Luke warm water Get a consistency like syrup. Drizzle over the pastries & tuck in 😍😍😍😍 #naturalbornfeeder #veganpastry
Who else is starting to have Hot chocolates now that it’s getting colder? ❄️ I am making at least 1 a day for ether myself or Zach 😂 so satisfying and comforting when it’s raining outside! Ingredients 250ml non-dairy milk 1 tbsp. cacao powder 1.5 tbsp. maple syrup Pinch of cinnamon Optional - 1 tbsp. cashew butter to make it extra creamy Optional - vegan marshmallows to top Method In a pot over a medium to high heat add the milk. Once it starts to simmer, lower the heat a little. Add the cacao powder, maple, cinnamon. Then, add the cashew butter to make the hot chocolate extra creamy. Using a balloon whisk mix to ensure it is lump free (I like to pop my mix into a Nutri Bullet or blender to make it smooth and really frothy). For a quick microwave option: Add all the ingredient into a blender and blitz until smooth then pour into a mug and microwave on high for 2 minutes. #naturalbornfeeder #veganhotchocolate #vegan #dairyfreehotchocolate
Think it’s time to pull out the stews🤤🤤🤤this is a vegan adaptation of an Irish stew packed full of veggies not compromising on taste. FULL RECIPE BELOW & over on the blog Ingredients Serves 4 1 tbsp. olive oil 2 cloves garlic peeled and crushed 2 celery stalks washed and diced 2 medium sized carrots washed, topped, and sliced 2 thyme sprigs, keep the leaves and discard twig 6 Portobello mushrooms washed, trimmed, and sliced 300g baby potatoes washed and halved 100ml water 400ml veggie stock 1 tbsp. tomato puree 3 tsp red wine vinegar 1 tbsp. vegan Worchester sauce (I used Biona) 1.5 tbsp corn flour Method In a large pot over a medium heat add the olive oil, garlic, mushrooms, and thyme. Stir and cook for 1-2 minutes. Next add the carrots, potatoes and celery. Pour in the veggie stock, water, tomato puree and bring the pot to boil. Once boiling lower heat to a steady simmer for 15 minutes until the potatoes are tender. Leave over a medium heat. Stir in the vegan Worchester sauce and red wine vinegar. Next add the corn flour, stirring until the flor has dissolved. This will really thicken up the stew. Remove and serve. #veganstew #naturalbornfeeder
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