Yumna | Feel Good Foodie(@feelgoodfoodie) 인스타그램 상세 프로필 분석: 팔로워 4,810,462, 참여율 2.17%

Comment “RECIPE” for this stuffed onions dish - it’s like if stuffed peppers had a glow-up, and they’re easier to make than you’d think! 🧅🧅 https://feelgoodfoodie.net/recipe/stuffed-onions/

2-ingredient banana coconut cookies with an optional chocolate drizzle that’s so good! 🍪 INGREDIENTS 2 ripe bananas 2 cups unsweetened shredded coconut ½ cup chocolate chips INSTRUCTIONS 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. In a large bowl, mash the bananas. Add the shredded coconut and use a fork to mix with the bananas until well combined. 3. Using a medium 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded ball of cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each. Makes 12-13 cookies. 4. Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny. 5. Bake for 12-15 minutes or until the cookies look set and the coconut is golden. Drizzle with melted chocolate and refrigerate for 30 minutes.

My debut cookbook is here after 10+ years of creating recipes online! 🙌🎉 Comment “COOKBOOK” to get the link to buy! Here’s a deep dive into the book so there are no surprises and you know exactly how much value is packed into the 304 pages of this book: • 125 easy recipes elevated by 8 Mediterranean staples • Clever dinner ideas • Quick kitchen hacks • Tips for stocking fridge, freezer and pantry • An entire section for how to use leftovers! • Ingredients from any grocery store or Amazon • More than 100 vegetarian recipes • Require 10 ingredients or less • Take less than 30 minutes of prep • Tested and perfected by me and two others • Photo for every single recipe

Comment RECIPE for this easy salmon salad. It’s a great change up from tuna salad and it has 36g of protein per serving without feeling like a boring desk lunch. https://feelgoodfoodie.net/recipe/salmon-salad/

Comment RECIPE for this delicious pizza beans recipe – it’s what I make when I want pizza flavor without making dough or waiting on delivery. 🍕 It’s a single serve meal with 43g protein and 24g fiber. Thank you beans! https://feelgoodfoodie.net/recipe/pizza-beans/

Comment RECIPE for this date bark recipe with a peanut butter and strawberry twist! We’re obsessed 😍 https://feelgoodfoodie.net/recipe/date-bark/

May Highlights 💛 1. Dressing up in traditional Indian clothes to celebrate a friend’s half saree birthday 🎉 2. Cooking on @livekellyandmark during their Cooking School to teach How to Make Vinaigrette 3. Recording a podcast episode for a new series with @chefgeorgeduran 🎙️ 4. Celebrating Mother’s Day with my mama and my two beautiful sisters in Detroit 5. Hubby surprising me by baking my Lemon Bread for Mother’s Day 🍋 6. Throwing my friend @farahjmerhi a garden-themed birthday party at my house with special balloon-popping wishes 7. Attending a great local West Michigan benefit gala dinner with @sarabssarah 8. Celebrating our mama-to-be friend at a baby shower 9. The start of summer patio parties and my favorite season of hosting friends and family ☀️

Day 1 of eating a can of beans every day for 30 days. 🥫They’re one of the easiest healthy foods to keep around. No cooking, no prep, just open a can and add them to salads, bowls, soups, wraps or toast or try this easy chickpea tuna salad. Chickpeas are packed with fiber and plant-based protein, which makes them filling, good for digestion, and great for supporting heart health. INGREDIENTS 1 15-ounce can chickpeas, rinsed and drained 1 5-ounce can tuna (mine was marinated in olive oil and basil) 2 tablespoons Greek yogurt 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 1 teaspoon dried dill ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons lemon juice 2 tablespoons diced celery 2 tablespoons diced red onions INSTRUCTIONS 1. In a large bowl, combine the chickpeas, tuna, yogurt, mayonnaise, dijon mustard, dill, salt, pepper and lemon juice. Use a potato masher or a fork to mash the chickpeas to your desired consistency. 2. Add the celery and red onions, and mix together until incorporated. Serve on its own, on lettuce cups, crackers or bread.

I tried the viral dot cake and it’s worth the hype! INGREDIENTS 1 ripe banana 1 egg ½ cup @oathoats 1 tablespoon protein powder (optional) ½ teaspoon baking powder Cooking spray Sprinkles * Cream Cheese Frosting 2 ounces cream cheese, room temperature 4 tablespoons unsalted butter, softened 1 cup powdered sugar ½ teaspoon vanilla extract INSTRUCTIONS 1. Preheat the oven to 350°F. Grease one or two ramekin or oven-safe pan with cooking spray. 2. In a blender combine the banana, egg, oats, protein powder and baking powder until smooth and well-blended. 3. Transfer the batter into the prepared ramekin. Bake for 25-28 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting. 4. Place the sprinkles on a flat plate. Once frosted, carefully flip the baked oats over and dip them well into the sprinkles.

Comment RECIPE for this green baked feta pasta recipe. If you love my baked feta pasta, this version is made with a green sauce and my new favorite high fiber pasta @carbe_diem_foods. #CarbeDiemPartner 🙌 Carbe Diem has 24g of fiber, 8g of protein per serving and lighter in net carbs than traditional pasta. But the best part is that it tastes like real pasta because it’s 100% wheat! #sogood

Comment RECIPE for this easy ground chicken burger. It has 22 grams of protein, it’s easy to make with basic ingredients and it comes out so tasty and juicy! 🍔 https://feelgoodfoodie.net/recipe/ground-chicken-burgers/

If you loved my viral banana coconut cookies, try this version as bars! INGREDIENTS Cooking spray 2 ripe bananas 2 cups unsweetened shredded coconut 2 ounces chocolate bar INSTRUCTIONS 1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides, then lightly coat with cooking spray. 2. In a large bowl, mash the bananas until mostly smooth. Add the shredded coconut and use a fork to mix until the coconut is fully coated and the mixture holds together. 3. Transfer the banana coconut mixture to the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan. 4. Bake for 18 to 22 minutes, until the edges are golden brown and the top looks set. 5. Immediately break the chocolate bar on top when it’s done baking, allow it to melt for 5 minutes. Then spread evenly over the bars. 6. Refrigerate for 30 minutes, then lift out of the pan and cut into bars.