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 0.50%. The average number of likes per post is 566 and the average number of comments is 16.
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 %
PROTEIN MINUTE MUFFIN 😋 Need a Sunday night snack that’s kinda like a treat? I’ve got you covered 👏🏼 Check out this recipe 👇🏼 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 #vegantreat #vegansnack #proteinmug #veganprotein #naturalbornfeeder
ONE POT VEGGIE NOODLE 🥣 It’s finally the weekend! Add this recipe to your list this weekend to keep you warm. If tofu isn’t your thing change it up for beans, tempeh or whatever you want Recipe (Serves 4) 1 tbsp. oil 2 “grated ginger peeled and grated 1 tin coconut milk Juice of 1 lime 1 sweet potato (250g) peeled and spiralized 2 servings noodles 1 large courgette washed and spiralized 250g organic tofu diced into cubes 3 tbsp. curry paste (red) 1 ltr of vegetable stock 200g broccoli stems 1 ½ tbsp. tamari or soya Garnish Spring onion Coriander leaves Diced red chilli Method In a large saucepan over high heat add the oil and ginger and cook for 40 seconds until lightly coloured, toss in the tofu cubes stir and cook for a minute. Add the curry paste and 100ml of the stock and cook for 1 minute. Add the noodles, sweet potato, courgette, broccoli and the rest of the stock, bring to boil, place the lid on and let simmer on a high temperature for 5 minutes, until the broccoli and noodles are tender. Remove from the heat and stir in coconut milk, lime juice and tamari/soya. 😛Garnish and serve. Lasts 3 days refrigerated. Just a note that the cooking time may need longer below if you’re using meat or fish. #naturalbornfeeder #dinnrecipe #veganrecipe #vegan #tofurecipe #healthy #foodie #recipe
LENTIL LOAF 🍃 With only 4 ingredients this couldn’t be easy to make 👇🏼👇🏼 Recipe (serves 1lbs loaf tin) 200g nuts such as almonds, cashew, walnuts 200g dried fruit like sultanas and cranberries 1 tin of lentils rinsed and drained 2 tbsp. red pesto (vegan) Method Preheat the oven 200°C In a blender combine all the ingredients into a textured dough. Spoon into a lined bread tin and bake for 45 minutes. Leave cool fully before slicing and store in an airtight container for up to 3 day in the fridge. #vegan #glutenfree #lentilloaf #lentilbread #nutbread #naturalbornfeeder #veganbreaf
CHOCOLATE TART! 🍫 This irresistible chocolate tart is the perfect ending to any meal. It’s stunning! Recipe 😋😋 For the base: 1 tbsp. milled flaxseeds soaked in 3 tbsp water (1 flax egg) 100g ground oats 150g ground almonds 4 tbsp. coconut oil 2 tbsp. maple syrup Blend and press into a tart dish. Bake in the oven 12 minutes 190•C Filling: 🤤🤤 Cream from 1 tin of full fat coconut milk (refrigerate for over 30 min to separate the cream from the liquid) 200g vegan chocolate melted 2 tbsp. coconut oil 3 tbsp. maple syrup Mix until smooth and then pour over the cooked tart base. Then add your desired toppings. Refrigerate for 2 hours. Store in the fridge for up to 6 days. #vegan #chocolatetart #veganrecipe #vegandessert #naturalbornfeeder
CHICKPEA COURGETTE SOUP 🥣 Is there anything more perfect than a nourishing bowl of soup when the weather is like this? 🤷🏻♀️ This is one of the new recipes in my new cookbook NO FUSS VEFGAN which is available to pre-order now! I can’t wait to share more sneak peaks with you 🙌🏼 stay posted. #naturalbornfeeder #soup #recipe #veganrecipe #souprecipe
CREAMY TOMATO PASTA 🍝 This rainy Monday calls for some delicious comfort food and what is better than pasta? 🤷🏻♀️ It’s one of my go to dinner options! Serves 4 4 portions cooked pasta of preference For the sauce: 60g raw cashews 150g sundried tomatoes 🍅 200ml almond milk 2 tbsp. nutritional yeast ½ tsp sea salt ½ tsp pepper ground ½ tbsp. oregano served with chilli flakes and leafy greens. Method 👇🏼👇🏼 In a blender/Nutri Bullet add all the sauce ingredients, blend until silky smooth. Spoon over the fresh cooked pasta (warm or cold) and mix to combine. Serve now or keep in the Creamy Tomato Pasta This rainy Monday calls for some delicious comfort food and what is better than pasta? It’s one of my go to dinner options! Serves 4 4 portions cooked pasta of preference For the sauce: 60g raw cashews 150g sundried tomatoes 200ml almond milk 2 tbsp. nutritional yeast ½ tsp sea salt ½ tsp pepper ground ½ tbsp. oregano served with chilli flakes and leafy greens. Method In a blender/Nutri Bullet add all the sauce ingredients, blend until silky smooth. Spoon over the fresh cooked pasta (warm or cold) and mix to combine. Serve now or keep in the refrigerator for up to 3 days. #naturalbornfeeder #pasta #dinnerrecipe #pastarecipe #homemadepastasauce #dinner #lunchinspo #mealinspo
SWEET POTATO QUINOA BURGERS 🍔 Planning what to meal prep for the week ahead? Add these ingredients to your shopping list for a tasty veggie burger 😋 Ingredients 1 large sweet potato (400g)🍠 150g quinoa cooked 1 tin chickpeas rinsed and drained 2 handfuls spinach washed and diced 🍃 1 tsp ground coriander 1 tbsp cumin 1 tap paprika 1.5 tbsp red pesto Method 👇🏼👇🏼 Preheat the oven to 200•C Start by peeling the sweet potato, dice in small chunks and steam (you can do this in the microwave- place in a microwaveable bowl with a little water with a plate on top, set on high for 4-5 minutes until tender, drain any excess water) Place the steamed sweet potato, chickpeas, spices, pesto into a food processor and blend for 1 minute until he sweet potato and chickpeas are broken done fully. Stir in the cooked quinoa and spinach, mould into burgers (your hands will get messy here). Place on tray and bake for 35- 40 minutes. Until crisp and coloured around the edges Enjoy. #naturalbornfeeder #burgers #mealprep #lunchrecipe #homemadeburgers #veggieburger #dinnerrecipe
COOKIES 🍪 These amazing prune and hazelnut cookies won’t disappoint! They are everything I want in a cookie - crunchy on the outside and chewy on the inside. Ingredients 👇🏼👇🏼👇🏼 100g prunes diced into quarters 120g ground almond 100g oats 3 tbsp. nut butter (I used peanut butter) 4 tbsp. maple syrup 60g coconut oil (melted) 2 flax eggs (2 tbsp. milled flaxseed combines with 6 tbsp. water soaked for 15-20 minutes) 80g hazelnuts (roasted is best here) ¾ baking soda ½ tsp baking powder pinch of sea salt Method 🙌🏼 😛 Preheat oven to 180°C. Start by blitzing the oats into a flour using a food processor or Nutri Bullet. In a large mixing bowl add the oats, ground almond baking soda, salt and powder and combine. Add the nut butter, maple coconut oil, flax eggs and stir into a heavy smooth dough. Lastly stir in the chopped prunes and hazelnuts. Take sections and roll into balls (making 15 even balls). Line a flat baking tray with non-stick paper, place on each ball and press down to create a cookie shape. Bake in the oven for 13-15 minutes until golden all around the edges. Don’t try to lift of the tray straight away, leave to cool for 10 minutes during this time they will firm up and get a lovely crunchy texture- lift gently off the tray – dunk a few in some tea and store the rest in an airtight container in the fridge for up to 5 days. Tag me in your recreations 😍 #naturalbornfeeder #recipe #cookies #cookierecipe #wholefoods #goodfood
Who's loading up their porridge bowls to make Monday better 😬 why do the weekends get faster as you get older? #porridge #mondaymood
MELON SORBET 🍈🍈🍈 Maybe one of the last few days to get in a quick sorbet to keep cool in this heat 😭Real fruit sorbet are so easy to make & tasty as hell. Recipe 1 small melon skin & seeds removed. Diced into chunks ( small) Pop into a freezer bag and freeze until rock hard ( anything over 4-5 hours) I usually just have bags of chopped fruit in the freezer at all time for summer sorbets! Anyway then you’ll need a food processor ( high power) Juice of 1 lime 2-3 tbsp maple syrup ( for fruits like mango or pineapple you won't need sweetner) 4 mint or basil leaves. Blend until smooth ( it will be powdery*) Stir and serve - its the freshest tastiest sorbet❤️❤️❤️ #naturalbornfeeder # #homemadesorbet #melonsorbet
PROTEIN VEGAN COOKIES or not protein whatever is your gravy! There really is nothing better with a cup of tea than a crunchy dunk-able cookie! These came to life through some left over (my homemade toffee pops) base – I hate seeing things go to waste and lucky I tried this out. I’ve been making these non stop now. I used chocolate Brown rice protein but you could also swap this fo just cacao powder too. Ingredients 150g raw cashews 50g raw pecans 1 tbsp. coconut oil 2 tbsp. maple syrup 1 tsp vanilla extract or seeds 4 tbsp. Brown Rice Chocolate flavoured protein or cacao powder. Preheat the oven to 180°C. In a food processor place in the nuts, coconut oil, maple and vanilla combine until it forms into a dough like mixture. The nuts should be broken down fully (like ground almond would look). Spoon in the cacao protein and blend for 30 seconds more until the whole mix turns dark brown. Take sections and using your hands roll into balls a little smaller than a golf ball, press these evenly down into a cookie shape about 2cm in height before baking Bake for 15 mins in a preheated oven. Store in a sealed jar or container for up to 5 days. #proteincookie #vegncookie #naturalbornfeeder
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