Thrivingonplants's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF THRIVINGONPLANTS
73.7% of thrivingonplants's followers are female and 26.3% are male. Average engagement rate on the posts is around 1.50%. The average number of likes per post is 5571 and the average number of comments is 225.
14.91% of the followers that engaged with thrivingonplants regularly are from Australia, followed by United States at 14.04% and Germany at 11.4%. In summary, the top 5 countries of thrivingonplants's posts engager are coming from Australia, United States, Germany, United Kingdom, Italy.
Thrivingonplants loves posting about Vegan, Cooking, Food & Drink, Health & Fitness, Nature & Outdoors.
Check thrivingonplants's audience demography. This analytics report shows thrivingonplants'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 THRIVINGONPLANTS
AUDIENCE INTERESTS OF THRIVINGONPLANTS
- Fitness & Yoga 78.42 %
- Restaurants, Food & Grocery 77.27 %
- Healthy Lifestyle 65.67 %
- Beauty & Fashion 42.61 %
- Art & Design 41.74 %
- Travel & Tourism 41.66 %
- Clothes, Shoes, Handbags & Accessories 36.23 %
- Entertainment 33.32 %
- Children & Family 33.22 %
- Home & Garden 32.60 %
- Music 32.48 %
AUDIENCE COUNTRIES OF THRIVINGONPLANTS
- Australia 14.91 %
- United States 14.04 %
- Germany 11.4 %
- United Kingdom 6.14 %
- Italy 5.26 %
Who else LOVES laksa as much as I do?! 😍🍜 It’s hearty, comforting and packed full of so many incredible flavours. I also love making it at home since I can really fill it up with all my favourite veg! 👌🏼🍃 I’ve popped the recipe down below so make sure you give it a go! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: 2 servings noodles of your choice 3 tbsp @mekhalaliving Vegan Laksa Paste (or, to taste) 1x 400mL can coconut milk 400mL vegetable stock 100g tofu puffs, halved 1 carrot, thinly sliced 1 bunch broccolini, sliced Handful snow peas, trimmed & sliced Garnishes of your choice (see below) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method: 1. Prepare your noodles according to packet instructions. Once cooked, drain and rinse well with cold water to prevent the noodles from sticking. Set aside. 2. In a saucepan, heat a splash of oil over medium heat then add in the laksa paste, cooking for 1 minute until fragrant. Pour in the coconut milk and mix until well combined. Pour in the stock then bring to the boil. 3. Once boiling, add in the tofu puffs and carrots and cook for 2 minutes. Add in the broccolini and snow peas and cook for an additional 2 minutes until the veggies have cooked through. Taste, and if necessary, season with an extra splash of soy sauce and coconut sugar. 4. To serve, divide the noodles into two bowls. Pour in the soup and evenly distribute all of the veg and tofu into the bowls. Garnish with bean sprouts, fresh chilli, fried shallots, green onions, coriander and a fresh lime wedge. Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ I made this recipe in collaboration with @mekhalaliving who have the most amazing range of #vegan friendly pastes 🤤 Aside from their laksa paste, they also make delicious dressings, stir-fry sauces and curry pastes 🙌🏼 When you purchase their products, you’re also supporting a team of incredible women who are committed to empowering both women and youth in their local community ❤️ Make sure you check out their range & grab some goodies!! It’s literally going to bring your meals to the next level 🔥🔥
Say hello to the latest addition to my pantry... the “toppings drawer” 😍 Hit the SAVE button for some epic pantry inspo!! 👆✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This is a spontaneous organisation project I did at 2am on a Wednesday... just because 🤭 I’m calling this my toppings drawer because I frequently use these ingredients on top of my meals. For example, almonds + coconut on smoothie bowls, fried shallots + sesame on savoury meals and brown sugar + coconut sugar in beverages or on oatmeal. 🥣 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ If you’ve already seen my herb and spice drawer pic a few posts back you’ll know that I’m obsessed with this drawer system for organising my jars!! They’re laying down in one single layer with 0 stacking, meaning it’s super practical and easy to access. Of course this only works for dry ingredients, so I have my nut butters, oils and other liquid ingredients sitting upright in my kitchen cabinets. Majority of these ingredients are from @thesourcebulkfoods, I fill these jars up every month or whenever I run out. 👌🏼♻️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ What are your top 3 must have ingredients that you’d include in your toppings drawer?! 🤔😄 Comment down below & let me know👇
Hearty Vegan Stew 🤤 I basically lived off stews throughout Winter! Regardless of the weather it’s always a great comfort meal to make, especially when I’m trying to use up leftovers in the fridge 👌🏼 I love adding plant-based meats into mine too, usually some sort of vegan meatballs. Recipe for this epic stew is in my upcoming cookbook, coming soon 😍📗 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉 What are your favourites ingredients to add into a stew? I LOVE using all sorts of root veg! Parsnips have become my new favourite addition, they have the most incredible sweet, nutty and earthy flavour 🙌🏼
Thick & Creamy Choc Oatmeal 🥣🍫👌🏼 Trying to find a different way to enjoy the usual breakfast porridge? Change it up with this bowl of chocolate flavoured oatmeal! It’s creamy, delicious and so satisfying 😍 The perfect way to start your morning, especially if you are craving something sweet to start your day. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨Serves: 1 Time: 10-15 mins✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: 3/4 cup rolled oats 1 tsp chia seeds 1/4 tsp ground cinnamon 3/4 cup @alpro plant protein chocolate milk (12.5g of protein per cup!) 3/4 cup water or plain unsweetened soy milk 1 heaped tsp cocoa powder (or more for a stronger chocolate flavour) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method: 1. Combine all of the ingredients into a small saucepan and bring to a gentle boil. Stir frequently to combine and prevent the oatmeal from sticking to the pan. 2. Cook on medium heat until thickened to your desired consistency. Turn off the heat and transfer into a bowl. 3. Decorate with your favourite toppings such as fresh berries, peanut butter and nuts/seeds. Enjoy immediately! I like mine super thick but what I also like doing is adding an extra splash of milk on top before digging in. I didn’t add additional sweetener to this since the choc milk is already sweet but you can add in an extra spoon of coconut sugar or a splash of maple syrup to serve. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🍌 A little hack/tip that I have for you is if you want to naturally sweeten your oatmeal, mash up a ripe banana and cook it into the oats. It’s SO delicious too!! Might have to make a banana bread inspired oatmeal for you all next time. I’m teaming up with Alpro to bring you lots of delicious recipes in the upcoming months so stay tuned 🤭✨ #Alpro #GoodForYou #GoodForThePlanet #Collab #Ad
Green Vegetable Risotto 🍃👌🏼 I think often people have the impression that risotto can be overly complicated or hard to make, but it really isn’t! Sure, it does take a little extra time to cook but the results are soo damn worth it 😌 I always use Australian arborio rice from @thesourcebulkfoods to make risotto, it’s so handy to have in the pantry for whenever the craving hits! 🙌🏼 P.S. I developed this simple recipe for cookbook 2.0 and I can’t wait for you all to try it. May or may not have received a sneakpeak of the hardcopy recently!!! 🤭 What’s your favourite veg to put into risotto?! Need to experiment with some diff flavour combos!
My herb & spice drawer 😍 This has been an absolute game changer and is most definitely the highlight of my kitchen space! I had a lot of people saying it must be hard to access if it’s stacked on top of each other, but they are in fact laying flat in a single layer in my drawer (head to my stories to see). Of course I love when things look nice but it also needs to be practical! 👌🏼 P.S. I refill my herbs & spices from @thesourcebulkfoods, they have a huge range and best of all, it’s #zerowaste 🛒✅ 👉 What are your top 3 herbs/spices?! Right now mine would have to be cinnamon, oregano and paprika!
Roast Veggie & Chickpea Pasta! 🍃🍝 I’ve partnered with @SanRemoPasta to bring you this simple, easy-to-make pasta recipe that is loaded with a tonne of veg! 🤭 Make sure you try this one out for your next pasta night or when you are in the mood for a lighter and nourishing pasta meal! It takes less than 30 mins in total and makes 4 generous servings. Such a winner!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ Serves: 4 Prep: 15 min Cook: 35 min ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 500g @SanRemoPasta (I’m using linguine) 1 eggplant, cut into bite sized chunks 1 zucchini, cut into bite sized chunks 1 red capsicum, cut into bite sized chunks 1 red onion, sliced into wedges 1 bunch asparagus, ends trimmed and sliced on an angle 1 can chickpeas, drained and rinsed 3 tbsp extra virgin olive oil, divided Sea salt & freshly cracked black pepper 1 tsp dried thyme 1 tsp dried oregano 1 punnet cherry tomatoes 3 garlic cloves, minced 1 cup vegetable stock 1 heaped tbsp vegan butter Optional: grated vegan parmesan Fresh basil, to serve ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1. Preheat oven to 220*C. Add the eggplant, zucchini, capsicum, onion, asparagus, chickpeas and garlic onto a lined baking tray (divide between 2 trays if necessary). Drizzle with 2 tbsp olive oil and season with a generous amount of salt and pepper. Add in the thyme and oregano and mix until well coated. Roast in the oven for 25 minutes or until golden and cooked through. 2. In the meantime, bring a large pot of salted water to the boil. Cook your pasta according to packet instructions. Drain pasta then return to the pot. 3. In a saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add in the cherry tomatoes and garlic and fry for 3 minutes until lightly golden. Pour in the stock and cook for 10-12 minutes until tomatoes have softened and mixture has thickened. Add in the vegan butter and stir through until melted. Season with salt and pepper to taste. 4. Transfer both the sauce and the roast veggies into the pot of pasta. Mix well to coat the pasta. Here you can also choose to add in some grated vegan parmesan if desired. 5. Serve immediately with fresh basil and a sprinkle of chilli flakes. Enjoy! 😍 #SanRemoPasta #WeAreFamily #Collab #Partnership
🎉 G I V E A W A Y 🎉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fancy a dream platter set-up thanks to @sheese_australia? Well we have teamed up to give you the chance to win a $250 prize pack so you can also experience the amazing Sheese range yourself! 🎁✨ (Swipe across to view the products I featured on this board! They’re all dairy-free and taste incredible!!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✅ TO ENTER, YOU MUST ✅ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1️⃣ Follow both @sheese_australia and @thrivingonplants 2️⃣ Tag a friend who you’d share this epic platter with! (Unlimited entries are allowed so go nuts!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🗓 Entries close in 1 week, on Wednesday 16th September 8am AEST (Sydney time). At the end of the competition we will randomly select a winner who will win a prize pack valued at $250 😍👏🏼 GOOD LUCK AND GET TAGGING! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ * This giveaway is open to Australian residents only. Click the link in @sheese_australia’s bio for info on the competition T&Cs! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ UPDATE: Congrats @nourishingly_tessa! You’ve won the Sheese giveaway 🥳❤️ Thank you everyone for entering!!
Feast your eyes on this amazing #vegan kimbap 😍👌🏼 For those who aren’t familiar with kimbap, they are Korean seaweed rice rolls packed with a variety of different fillings. Perfect to enjoy on the go & also a great finger food to bring to picnics! I developed this recipe alongside many others for my second cookbook and I can’t wait to share them all with you later this year 🤭🤫 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉 What’s your favourite Korean dish? I’m thinking of attempting to make a vegan jjajangmyun (black bean noodles) next... Can’t wait 🤤🙌🏼 #ThrivingOnPlantsV2
EPIC HOME-MADE VEGAN LASAGNE 😍😱 Tag a friend who needs the recipe!! 👇 I’m telling you, this fully loaded vegan lasagne is the real deal! With layers of rich ragu and cheese sauce, you’re seriously in for a treat 🤤 Since I was a kid, lasagne has always been one of my favourite comfort foods to enjoy and I’m so stoked to be able to make a plant-based version that is just as delicious and satisfying. Along with the lasagne I also made an easy bruschetta recipe that is perfect a fresh and simple starter. 👌🏼 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ I made these epic recipes in collaboration with @sheese_australia who have THE best range of vegan cheese that melt perfectly in every recipe. In this spread I’ve used their Grated Mozzarella Style Sheese, Mature Cheddar Style Sheese Block and Original Creamy Sheese. All 3 of these products can be found in the vegetarian chiller section of your local @woolworths_au so make sure you grab them in your next shop! 🧀 🛒 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ For the full written recipes make sure you head to http://www.cherietu.com/blog or click the link in my bio ✨ Happy cooking!!🤭 #DairyFree #Sheese #Collab
BLACK BEAN BROWNIES 🙈🙊 Yep, you heard right!!! 🤯 I know this might sound strange but I promise, you won’t be able to taste them at all. I was experimenting with healthy brownie recipes and developed this and it ended up being a success!! It’s gluten-free and flourless too 👌🏼 Make sure you try this one out!! Full recipe is down below: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨Serves: 9 Prep: 10 min Cook: 25 min✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: 1 can black beans, drained & rinsed 1/4 cup liquid from the can of blackbeans 1/4 cup coconut oil, melted 1/2 tbsp vanilla extract 1/2 cup @tropeaka cacao powder 3/4 cup packed brown sugar 1/2 tsp baking soda 1/4 tsp sea salt To top: Handful chocolate chips ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method: 1. Preheat the oven to 180*C. Line a square baking pan and set aside. 2. To a blender, combine all of the filling ingredients and blend until smooth. 3. Pour into the prepared baking pan and top with chocolate chips. 4. Bake in the oven for 25-30 minutes or until top is completely dry and sides start to pull away from the pan. 5. Allow to cool at room temperature before slicing (they will be very soft, so do not rush this step and make sure they are completely cool). 6. Serve as is or chill in the fridge for a few hours to firm up before enjoying. They are best stored in the fridge for up to 1 week. Enjoy!!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ I always have cacao in the pantry to bake delicious desserts or to use in smoothies and hot drinks. I’ve used @tropeaka products for 3 years now and their cacao is BOMB! It’s organic, sustainably grown and packed full of antioxidants!! If you want grab some use my code CHERIE15 for 15% your first purchase 🤎🍫
Super Green Pesto Pasta! 🍃🍝 Made with lots of baby spinach, rocket and fresh basil 👌🏼 Such a delicious, simple and comforting dish made with an extra boost of greens 🤭 Make sure you try this one out for your next pasta night! It takes less than 30 mins in total and makes 4 generous servings. Such a winner!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ Serves: 4 Prep: 15 min Cook: 10 min ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 500g pasta of choice 1/4 cup pine nuts 1/4 cup roast almonds (I get all of my nuts from @thesourcebulkfoods! I usually do a restock every month) 3 cloves garlic 1 packed cup baby spinach 1 packed cup rocket 1 packed cup fresh basil 2.5 tbsp nutritional yeast 1 tbsp lemon juice Zest of 1/2 lemon 1/3 cup extra virgin olive oil Sea salt & freshly ground black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1. Bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Once cooked, drain and set aside. Set aside 1 cup of the pasta water. 2. In the meantime, combine the pine nuts, almonds, garlic, baby spinach, rocket, basil, nutritional yeast, lemon juice and lemon zest into a blender or food processor. Blitz until you reach the consistency that you like (i.e. smooth or chunky). With the motor running on low, begin to slowly pour in your olive oil and process until well combined. 3. Taste the pesto and season generously with sea salt and pepper. Transfer into the pot along with the cooked pasta and mix well. Add in a splash of pasta water as needed to make a silky sauce. 4. Serve immediately with fresh basil and a sprinkle of hemp seeds. Enjoy 😍🤭 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ You can also substitute the baby spinach or rocket for any other greens you like or have on hand! Kale or Swiss chard also work great in this recipe. I hope you love this dish as much as I do, it’s so easy to make yet packed full of flavour!
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