Shonda1020's Instagram Audience Analytics and Demographics

@shonda1020

United States

Fitness|Food|Lifestyle 43|Mom of 2|Wife|once weighed over 200lbs Twitter|Snapchat|WhatsApp|Facebook =Shonda1020 @BangEnergy
sho▓▓▓▓▓@icloud.com
United States
25–34

Business Category

Creators & Celebrities

StarNgage Profile

Free Promotion Count

0

Paid Campaign Count

0

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PROFILE OVERVIEW OF SHONDA1020

68.0% of shonda1020's followers are female and 32.0% are male. Average engagement rate on the posts is around 0%. The average number of likes per post is 1643 and the average number of comments is 27.

Shonda1020 loves posting about Health, Food, Fitness.

Check shonda1020's audience demography. This analytics report shows shonda1020'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.

Followers
2,280,290
Avg Likes
1,643
Avg Comments
27
Posts
2,715
Global Rank
14,513
Country Rank
5,446
Category Rank
83

GENDER OF ENGAGERS FOR SHONDA1020

Female
68.0 %
Male
32.0 %

AUDIENCE INTERESTS OF SHONDA1020

  • Restaurants, Food & Grocery 53.33 %
  • Fitness & Yoga 52.53 %
  • Children & Family 42.62 %
  • Beauty & Fashion 41.12 %
  • Business & Careers 38.51 %
  • Healthy Lifestyle 37.27 %
  • Art & Design 35.72 %
  • Entertainment 34.55 %
  • Travel & Tourism 34.44 %
  • Clothes, Shoes, Handbags & Accessories 32.51 %

RECENT POSTS

165 2

#AD The weather is getting cooler so these hot and delicious Reynolds Wrap Non-Stick Foil packets are perfect for any meal! They are flavorful and filled with healthy vegetables and protein-packed chicken. These packets are simple to make and the cleanup is a breeze too!! Reynolds Wrap®  Non-Stick Foil makes it easy to line pans and grills without the hassle of food sticking, making for easy cleanup. #ReynoldsPartner @ReynoldsBrands   Ingredients: Reynolds Wrap® Non-Stick Foil   Chicken: 6 bone-in, skin-on chicken thighs Seasoning for the chicken: 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 1 tablespoon poultry seasoning 1 teaspoon garlic salt 1/2 teaspoon garlic pepper 1 teaspoon thyme   Vegetables: 2 cups butternut squash, chopped 2 cups baby red potatoes, quartered 2 cups baby carrots 2 cups Brussels sprouts   Seasoning for the Vegetables: 3 tablespoons olive oil 3 cloves of garlic, minced 1/2 teaspoon pepper 1 teaspoon salt 1/2 teaspoon paprika   Directions: Preheat your oven to 450. Place chicken thighs in a resealable plastic bag or large bowl. Combine all chicken seasoning ingredients and add them to the bag or bowl. Coat chicken well and set aside while you prepare the vegetables. To prepare the vegetables, chop the butternut squash into cubes. Quarter the red potatoes.  Cut Brussels sprouts in half.  Combine all veggies, including carrots, in a large bowl or resealable plastic bag. Combine all vegetable seasoning. Pour vegetable seasoning into a bowl or bag with veggies coating the veggies well. Tear off six sheets of Reynolds Wrap® Non-Stick Foil each 16 inches long. The dull side of each foil sheet should be face up for the non-stick benefits to prevent sticking. Evenly distribute vegetables in the center of the 6 foil sheets and place one chicken thigh on top of the veggies on each of the sheets. Bring up the long sides of the foil, so the ends meet over the chicken and veggies. Double fold the ends, leaving room for heat to circulate inside. The packets will look similar to a wrapped present. Place in oven for 40 mins. Remove from the oven. The foil packets are done. Carefully open packets and serve! Enjoy

2,984 30

#HappyMonday! Honey Garlic Butter Baked Salmon 😍😋 By @kitchensanctuary ~ This is the easiest and best-baked salmon recipe in the world! ⁠Stir a few simple ingredients together, pour over salmon fillets and bung it in the oven for 12-15 minutes. Done.😍😋⁠ Ingredients * 4 boneless salmon fillets * 2 tbsp unsalted butter melted * 2 cloves minced garlic * 2 tbsp honey * 1/2 tsp dried parsley (or 2 tsp fresh parsley, finely chopped) * 1/4 tsp salt * 1/4 tsp pepper * pinch of paprika * 1 lemon sliced into half-moons Instructions * Preheat the oven to 200C/400F. Line a baking tray with foil or a silicon mat. * Place the salmon fillets, skin-side-down on the baking tray. * In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper and paprika. * Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray). * Arrange the lemon wedges on and around the salmon. * Place in the oven and bake for 8 minutes. * Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender. #honeysalmon #easyrecipe #salmonrecipe #easyfishrecipe #fallcooking #glutenfreeeats #glutenfreerecipes #quickdinner⁠ ⭐️⁠ #instafood #foodporn #thekitchn #f52grams #foodandwine⁠ #buzzfeast #buzzfeedfood #huffposttaste⁠ #foodblogfeed #foodvsco #foodideas #bhgfood⁠ #feedfeed #fbc20uk #cheshireblogger #foodblogger #ukfoodblogger⁠ #beautifulcuisines #britainsbesthomecooks

5,202 82

Cozy Autumn Wild Rice Soup 🍂 ⁣⁣ It’s made with a cozy blend of veggies, greens, and wild rice with a zesty creamy broth. By @gimmesomeoven ~ Ingredients: 6 cups vegetable stock (or chicken stock) 1 cup uncooked wild rice* 8 ounces baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 ribs celery, diced 1 large (about 1 pound) sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2 tablespoon Old Bay seasoning 3 tablespoons butter 1/4 cup all-purpose flour 1 1/2 cups milk 2 large handfuls of kale, roughly chopped with thick stems removed Kosher salt and freshly-cracked black pepper STOVETOP METHOD: Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, * until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.) * Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. * Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days. #cozyautumnwildricesoup #glutenfree #veganrecipes #soup #soupseason #instantpotrecipes #crockpotrecipes #onepotmeal #healthyrecipes #fall #fallvibes #fallsoup #autumn #autumnvibes🍁 #comfortfood #comfort

2,987 23

CREAMY TUSCAN CHICKEN 😋😍 This recipe is fast, easy, and totally delicious. You will love the creamy sauce with sun-dried tomatoes, basil, and fresh spinach! Ready in 25 minutes. By @saltandlavender 🍅 .⠀ Serves: 4⠀ INGREDIENTS:⠀ ⠀ 2 large chicken breasts sliced lengthwise⠀ Salt & pepper to taste⠀ 1/2 teaspoon garlic powder⠀ Flour for dredging⠀ 1 tablespoon olive oil⠀ 1 tablespoon butter⠀ 1/4 cup chicken broth or dry white wine⠀ 1 heaping teaspoon Dijon mustard⠀ 1 cup heavy/whipping cream (or lighten up subbing with half n’ half)⠀ 2 cups (loosely packed) fresh baby spinach⠀ 1/4 cup sun-dried tomatoes 1 tablespoon fresh basil chopped Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Coat in flour. Melt the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside. Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 1-2 minutes. Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit. Stir in the basil and season with extra salt & pepper if needed. Serve immediately. . #healthyfood #healthylifestyle #food #healthy #foodie #fitness #healthyeating #vegan #health #yummy #delicious #instafood #nutrition #foodphotography #cleaneating #usa #weightloss #foodsile #foodblogger #fit #dinner #fitnessmotivation #yum #lunch #glutenfree #plantbased #motivation #breakfast #dinner

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