hannah kling(@lovelydelites) 인스타그램 상세 프로필 분석: 팔로워 630,602, 참여율 3.5%

The viral no fold dumplings are 1000% worth trying! I have been making this recipe all week because it comes together in 20 minutes and it is so flavorful!! (Busy mom + Baby approved too!) comment RECIPE & I’ll send ya everything you need to make them! 🥟 https://lovelydelites.com/the-viral-no-fold-ginger-chicken-dumplings/ Dumpling Filling 1 lb ground chicken 3 green onions (finely sliced) 1 tbsp fresh grated ginger 2 cloves garlic (minced) 2 tbsp coconut aminos 1 tbsp rice vinegar 1 tsp maple syrup 1 tbsp sesame oil 1 tsp chili oil crunch ½ tsp black pepper For Cooking 1 package wonton wrappers 1-2 tbsp avocado oil ½ cup water (for steaming) Quick Chili Soy Drizzle 3 tbsp coconut aminos (or soy sauce) 2 cloves minced garlic 1 tbsp rice vinegar 1-2 tsp chili oil crunch ½ tsp sesame oil Toppings Green onions Sesame seeds Chili crisp Fresh cilantro #viraldumplings #nofolddumplings #oneskilletmeal #20minutedinner

PROTEIN COOKIE DOUGH BARK, aka my newest freezer dessert obsession 🤍 I’ve been seeing this bark everywhere for months and finally decided to try it… and I’m honestly mad it took me THIS long. It’s one of those low effort, high reward desserts that you’ll keep in your freezer and grab “just one piece” all day long (you’ve been warned 😂). It takes minutes to make, no baking, and it’s perfect to have on hand when you want something sweet without doing the most. Comment RECIPE and I’ll send it your way!! Cookie Dough Layer 1 cup almond flour 1/3 cup vanilla protein powder (I used Ritual vanilla) 1/4 cup almond butter (or peanut butter) 1/4 cup maple syrup 1 tsp vanilla extract Pinch of salt 1/3 cup mini chocolate chips 2-4 tbsp milk of choice (as needed for texture) Chocolate Top Layer 3/4 cup dark chocolate chips 1 tsp coconut oil In a bowl, mix maple syrup, almond butter, and vanilla until smooth. Add almond flour, protein powder and salt and mix until a soft dough forms. Depending on the protein powder used, you may need to add in a little milk until you have a dough that you can press into. Add in 1 tbsp at a time, until desired consistency is reached. fold i chocolate chips. Line a baking sheet with parchment paper and press the dough into an even layer (about 1/4–1/2 inch thick). Pop it in the freezer while you melt the chocolate. Microwave chocolate chips with coconut oil in 20–30 second intervals. Stirring until smooth. Pour melted chocolate over the cookie dough layer and spread evenly. Place in the freezer for 1–2 hours, or until fully set. Remove and break into bark-style pieces with your hands or using a knife and enjoy! #cookiedoughbark #proteindessert #proteintreat #nobakdessert

600,000 friends on here… what?! 🥺❤️ I feel like I just blinked and this little space turned into something so much bigger than I ever imagined. If you’re new here, hi 🫶🏼 I realized I’ve never actually done a real intro, so we’re fixing that today. Thank you for being here, supporting me, cooking my recipes, and just being the best community ever. Truly feels like I’m just sharing life with friends. I don’t take any of this for granted. Love you guys so much 🤍

once i started making sweet potatoes like this, I will never go back to the old way again. first off they bake in half the time, which halleluljah. secondly, they taste 10x better. the edges are crispy, carmalized and have a slight crunch. they’re the perfecly blend of sweet and salty. I cannot get enough. comment YES and i’ll send you my tips and tricks on my blog! these are sooo good! lmk if you make!!! #sweetpotatoes #viralsweetpotatoes #sweetpotatohalves

just a girl & her sweet potatoes 🍠 #viralsweetpotato #caramelizedsweetpotato

the viral mango mochi is 1000% worth the hype 🥭✨ creamy, chewy, refreshing and surprisingly so easy to make at home. I made two versions: vanilla bean mango + matcha mango and both turned out SO good. my biggest tip? use fresh mango. it adds the best natural sweetness and juicy texture while making these taste extra refreshing. plus mangos are available fresh year-round, so this is the kind of snack or sweet treat you can keep making anytime the craving hits 💛 save this recipe for later & tag me if you try it!! @mangoboard #Mango #MangoBoard

the EASIEST, yet most rewarding dessert you can make this summer. this gluten free APPLE BLACKBERRY CRUMBLE is so freaking good. it’s like a giant fruit forward oatmeal cookie. i literally cannot get enough of it. plus it’s so easy to make- just toss the fruit together then add on the crumble, pop it in the oven and DONE. so if you think you can’t bake, i promise you cannot mess this one up! comment RECIPE and i’ll send ya the deets! and be sure to SAVE and TAG me when yo try it!! 2 lbs. Large Apples, peeled and thinly sliced into 1 inch long pieces approximately ¼ inch thick* 1 ½ Cup Fresh Blackberries 2 Tablespoons arrowroot powder or cornstarch ½ Teaspoon Cinnamon ½ Teaspoon Salt 2 Tablespoons Maple Syrup 2 Tablespoons Coconut Sugar or Brown Sugar 1 Tablespoon Lemon Juice or Fresh Orange Juice ¼ Teaspoon Vanilla Extract (optional) Streusel Topping Ingredients: ½ Cup Almond Flour ½ Cup Oat Flour 1 Cup Oats (I used quick oats) ⅓ Cup Coconut Oil or Butter, softened ¼ Cup Coconut Sugar or Brown Sugar ¼ Cup Maple Syrup ¼ Teaspoon Salt Mix the filling ingredients and add to a 9x9 inch pan or larger, spread evenly. Mix together the crumble ingredients and spread evenly over the fruit mixture. Bake for 45 minutes & enjoy with ice cream! SOOOOO GOOOD!!! #blackberrycrumble #fruitcrumble #summerrecipes #easybaking #healthierdesserts

the last one really got me 🥴 if you know you know! #top5horrormovies

SIX vegetables blended right into the sauce but you’d never know it! if there’s one thing i’ve learned with baby led weaning, it’s that babies want flavorful food too 😂 so instead of making separate meals, i’ve just been finding ways to make our dinners work for everyone. this sauce turns super creamy and delicious from all the blended veggies, and adding @AmyluFoods chicken crumbles makes it even easier. (I found them at WHOLE FOODS)!! they’re already fully cooked, so you just heat them in a skillet for a few minutes, and i love that they’re already perfectly small for little hands and made with less than 2% salt (for babies under 1). Trust me, they make weeknight meals SO much easier! this one’s a keeper! LMK if you try!! 1 tablespoon avocado oil or olive oil 1 small yellow onion, diced 4 garlic cloves, minced 1 zucchini, chopped 2 carrots, peeled and chopped 1 red bell pepper, chopped 1 cup cauliflower florets 1 tablespoon tomato paste 1 (28 oz) can crushed tomatoes 1 teaspoon Italian seasoning 1 teaspoon salt (omit if under 1) ½ teaspoon black pepper ½ teaspoon paprika Make the crumbles by adding them to a skillet and cooking for 3-5 minutes stirring occasionally. To make the sauce: Heat oil in a large deep skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 1 minute. Add zucchini, carrots, bell pepper, and cauliflower. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften. Stir in tomato paste, tomatoes, Italian seasoning, salt (if using), pepper, paprika. Bring to a gentle simmer and cover partially with a lid. Cook for 20–25 minutes, stirring occasionally, until the vegetables are very soft. Carefully transfer the sauce to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Serve over your favorite pasta and top with Amylu Chicken Crumbles! #amylufoods #amylufoodspartner #veggiepasta #hiddenveggie #blw

a thread of recipes to inspire you to make something delicious with that ground meat sitting in your fridge tonight 🤤 all recipes can be found on www.lovelydelites.com (link in bio) or comment LINK & I’ll send you them! #easymeals #easydinnerideas #healthydinner #groundmeat #groundturkey

the BEST gluten free blueberry muffins made with a blend of almond and oat flour that keep them SO fluffy, light and airy like a classic bakery style muffin while remaining totally GF.  these are so delicious and taste so yummy warmed up all week long with a cup of coffee, maybe some butter on top?! YUM. they’re refined sugar free which makes them perfectly sweet (in my opinion) and have a lovely hint of lemon from the fresh lemon zest.  COMMENT RECIPE & ILL SEND YOU THE RECIPE 🤍 the streusel topping is also optional but like also is it?? LOL. regardless these are soooo good! you have to make them!!  SAVE and TAG me when you do!!  https://lovelydelites.com/the-best-moist-gluten-free-blueberry-muffins/ 1 ¼ Cup Almond Flour 1 ¼ Cup Oat Flour 2 Teaspoon Baking Powder ½ Teaspoon Baking Soda ½ Teaspoon Salt 2 Large Eggs (room temperature*) ⅓ Cup Maple Syrup (room temperature*) ¼ Cup Greek Yogurt (room temperature*) ¼ Cup Coconut Oil or Butter (melted) ¼ Cup Milk (room temperature*) 1 Tablespoon Lemon Zest 2 Teaspoons Vanilla Extract 1 Teaspoon Lemon Juice Cup Fresh Blueberries** Optional Streusel Topping: ⅓ Cup Almond Flour ⅓ Cup Oat Flour 1 Tablespoon Maple Syrup 1 Tablespoon Butter or Coconut Oil (melted) ⅛ Teaspoon Salt Preheat the oven to 375°F. Line a muffin pan with muffin liners. In a small bowl or measuring cup, combine the milk and lemon juice and stir. Set it aside. In a large bowl, add the almond flour, oat flour, baking powder, baking soda, and salt and whisk to combine. Set aside. In another large bowl or using a stand mixer, add the eggs, maple syrup, yogurt, oil, milk and lemon juice mixture, lemon zest, and vanilla extract and whisk to combine. Add the dry mixture to the wet mixture and mix to evenly combined Add the blueberries and fold in to combine. Evenly scoop (approximately ⅓ cup of batter each) and divide the mixture into the lined muffin pan Optional (if using): Mix all streusel topping ingredients together into a bowl and crumble evenly on top of the scooped muffin batter. Place the muffins in the oven and bake for 18 – 20 minutes. #blueberrymuffins #glutenfreemuffins #almondflourmuffins #oatflour #refinedsugarfreetreats

#ad this stuff is thick, silky, airy, and literally melts in your mouth. it tastes like a strawberry mousse cup disguised as a wholesome snack and i genuinely cannot stop sneaking bites straight from the fridge. it’s made with simple, nourishing ingredients and actually keeps you feeling satisfied for hours thanks to the greek yogurt + chia seeds combo. the secret is mixing in Great Lakes Wellness gelatin which gives it that dreamy fluffy texture while staying completely flavorless and mixing seamlessly into recipes. i also added chia seeds for extra texture and fiber which makes these even more satisfying. LET ME KNOW IF YOU TRY 💕 you can grab the gelatin powder linked in my stories or comment YES below and i’ll send it to you! 2 cups strawberries, fresh or frozen 2 tbsp maple syrup 1 tsp vanilla extract 2 tbsp Great Lakes Wellness gelatin powder 3 tbsp cold water 1 ½ cups plain Greek yogurt 2 tbsp chia seeds Add strawberries and maple syrup to a saucepan over medium heat. Cook for 6–8 minutes, stirring occasionally, until the strawberries are very soft and juicy. In a small bowl, whisk together the gelatin and cold water. Let sit for 2–3 minutes to bloom. Add the bloomed gelatin into the warm strawberry mixture and whisk until fully dissolved. Transfer the strawberry mixture to a blender or use an immersion blender and blend until completely smooth. Pour the blended mixture through a fine mesh sieve into a bowl to remove any remaining seeds or pulp. Stir in the vanilla extract. Let the mixture cool for about 5–10 minutes until warm but not hot. Whisk in the chia seeds, then whisk in the yogurt until fully combined. Let the mixture sit for 5 minutes, then whisk once more to evenly distribute the chia seeds. Pour into a dish or individual jars and refrigerate for a minimum of 4 hours before enjoying! #fluffyyogurt #chiapudding #strawberrychiapudding #healthysnacks