• TheRostr

Instagram

Last updated: 5 months ago

Followers

1.3M

Avg. Views

1.2M

Engagement Rate

1.2 %

Avg. Interactions

14.3K

Post Frequency

4.25 /week

Audience Gender

90.54%

9.46%

Audience Location

US

89.15%

CA

2.96%

GB

1.53%

Audience Age

18-24

29.42%

25-34

42.70%

35+

27.88%

Audience per Platform

100.00%

Hey there 👋

Thank you for checking my media kit!
Feel free to reach out!

Managed by YMU Group

YMU Group

Featured Media

Most Popular

11.1M
1.83%
another sunday meal prep done 🫡🤝 here’s what I made for this one: - high-protein sun-dried tomato, basil, & feta egg muffins (on the blog or 11/12 meal prep highlight) - lemon poppy seed muffins (on the blog under lemon poppy seed bread or 11/12 meal prep highlight) - mediterranean inspired quinoa salad (on the blog or 11/12 meal prep highlight) - rice cooked in beef bone broth - baked chicken breast with oil, salt, & pepper on 400 for 25 mins the difference having all of this ready makes on my week is unreal & I’m so glad I did it every time 🫶 any Q’s? let me know in the comments!! 💕 #sundaymealprep #mealprep #mealprepping #mealprepideas #mealprepsunday #mealpreplife #groceriesonabudget #groceryshopping #easyhealthymeals #easyhealthyrecipes #healthylunchideas #healthybreakfast #highprotein #glutenfreerecipes
8 months ago
6.2M
1.95%
welcome BACK!!! 👋 this week I have another one of my highly requested grocery budget series, inspired by the late fall/early winter ingredients I love🥬🛒 every recipe is BRAND new! I’m turning a single $55 grocery list into your week of easy, healthy dinners 💕 per usual, each of the 5 recipes is gluten & dairy free, serves 3-4 people, and you can grab the entire grocery list from the caption here! got any Q’s? let me know in the comments! here are all of the groceries you’ll need for all 5 meals: grocery list: - 1 head of broccoli (about 6 cups chopped) - 1 head of cabbage (can sub pre-shredded cabbage, about 8-10 cups chopped) - 1 head of garlic (10-12 total cloves) - 1 shallot - 1 large yellow onion - 6oz fresh baby spinach - 4 medium russet potatoes - 2 lbs whole carrots - 2 15oz cans of corn - 1 head of cauliflower (about 6 cups chopped) - 3 lemons - 1 lb ground turkey - 12oz chicken sausage - 3.5lbs bone in chicken thighs - 14oz firm tofu - 3 cups dry rice of choice (I use basmati) - 12oz gluten-free pasta - 13.5oz can full-fat coconut milk - 15oz can chickpeas - 32oz veggie or chicken broth - 6oz tomato paste - 8oz tahini pantry staples to have on hand: - olive oil - salt & black pepper - smoked paprika - dried basil - dried oregano - red pepper flakes (optional) - maple syrup or honey - arrowroot starch, corn starch, or tapioca flour #budgetshopping #groceriesonabudget #groceryshopping #groceryshop #groceryhaul #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #dairyfreerecipes #traderjoes #fallrecipes #winterrecipes
8 months ago
5M
2.20%
welcome back to my series where I’m turning a single $55 grocery list into your week of easy, healthy meals — this is recipe #1! 💕 if you’re new here, I post one recipe per day (5 total recipes) and all of them are gluten & dairy free and serve 3-4 people! the grocery list is in the previous video 😊 full recipe is below & also on my website! ingredients: - 1 lb ground turkey - zest of one lemon (about 1 tablespoon) - 1 tsp salt - 1/2 tsp black pepper - 1 tsp dried oregano - 1 tbsp dried basil - 2 tbsp olive oil - 1/4 large yellow onion, diced - 3 garlic cloves, minced - 1 cup dry rice, rinsed - 1 tsp smoked paprika + salt & pepper to taste - 1 + 1/2 cups veggie broth (can sub chicken broth) - 1/2 13.5oz can full-fat coconut milk (3/4 cup) - juice of 1 lemon - 1-2 cups water (depending on need) - 1/2 6oz bag baby spinach preheat your oven to 400 degrees and line a sheet pan with parchment paper. in a large bowl, combine the ground turkey, lemon zest, salt, black pepper, oregano, and basil until it’s a uniform mixture. use a cookie scoop or spoon to shape the mix into ~12 even meatballs and place on the sheet pan. bake for 15-20 mins, or until the internal temp is at 165 degrees. while the meatballs bake, heat the oil over medium heat in a large skillet. add the diced onion and sauté until translucent. add the garlic and cook for another minute, then mix in the rice and season with salt & pepper + the smoked paprika. let the rice toast, stirring occasionally, for about 5 minutes then pour in the broth, coconut milk, and lemon juice. add 1-2 cups of water, depending on how much you need to completely cover the rice in liquid. mix to combine, then cover the pan and cook for 15-20 mins, until the rice is fully cooked. mix in the baby spinach and wilt it down, then add the cooked meatballs on top and top with a drizzle of olive oil and additional lemon zest if desired. makes 3-4 servings. enjoy!! 💕 #budgetshopping #groceriesonabudget #groceryshopping #groceryshop #groceryhaul #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #dairyfreerecipes #traderjoes
8 months ago
3.5M
1.32%
my high-protein breakfast biscuits have become one of my most popular recipes, so I keep testing out new flavors! 🌞🍳 they’re so easy to make and can be stored in the refrigerator or freezer, so just reheat when you’re ready to enjoy one or take one on the go! this new spinach and feta flavor is one of my recent favorites, and I can’t wait for you to try it for your breakfast meal prep to kick off 2024 🫶 ingredients: - 1 tbsp avocado or olive oil - 1 small yellow onion, diced - 16oz ground chicken (can sub ground pork, chicken sausage, or ground turkey), liquid drained - 6 eggs, beaten - 3/4 cup shredded mozzarella cheese + 1/2 cup for topping - 3/4 cup crumbled feta cheese - 3 cups rough chopped baby spinach - 1 + 1/2 cups almond flour - 1/2 cup coconut flour - 1 tsp salt - 1/2 tsp black pepper - 1 tsp garlic powder - 2 tsp baking powder preheat oven to 400 and line a baking sheet with parchment. heat the oil in a skillet over medium heat, then add the onion and sauté for 5 mins. clear the center and add in the ground chicken. let cook, stirring constantly, until completely cooked through, about 10 mins. whisk together the eggs in a large mixing bowl, then incorporate 3/4 cup of the mozzarella cheese, the feta cheese, and spinach. add the chicken mixture and use a spatula to incorporate. add the almond flour, coconut flour, spices, and baking powder to the bowl and mix until just combined. use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet. rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down. sprinkle the remaining 1/2 cup of mozzarella on top of each one. place in the oven for 12-15 minutes, until firm and browning on the outside. remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for a month. #easyhealthyrecipes #easyhealthymeals #mealprepping #glutenfreerecipes #mealprep #mealprepideas #groceriesonabudget #healthyonabudget #breakfastmealprep #highproteinlowcarb #lowcarbrecipes #sundaymealprep #highproteinbreakfast #breakfastbiscuits
7 months ago
6.5M
2.46%
welcome back! 👋 my highly requested grocery budget series is back again and this time I was inspired by some of my favorite fall ingredients to create brand new recipes I know you’re going to love!! 🍂🍁🥬🛒 I’m turning a single $55 grocery list into your week of easy, healthy meals 💕 per usual, each of the 5 recipes is gluten & dairy free, serves 3-4 people, and you can grab the entire grocery list from the caption here! got any Q’s? let me know in the comments! here are all of the groceries you’ll need for all 5 meals: grocery list: - 1 large butternut squash - 1 lb carrots (8-10 carrots) - 10oz mushrooms - 16oz wild rice - 12oz gluten-free pasta of choice - 10oz shredded kale - 14oz tofu - 1 large yellow onion - 1 lb brussels sprouts - 1lb ground pork - 2lb chicken thighs - 2oz nutritional yeast - 8oz dates - 15oz can full-fat coconut milk - 32oz vegetable broth - coconut aminos or tamari - 1oz rosemary (can sub dried rosemary spice) - 1 garlic head - 3 green onions you’ll also need these pantry staples: - olive oil - apple cider vinegar - maple syrup - salt & black pepper - garlic powder (if not using all fresh) - ground sage - dried thyme - sesame seeds (optional) - cornstarch, arrowroot starch, or tapioca starch I am SO excited to share these recipes with you!!! I’ll be sharing 1 per day for the next 5 days so make sure you’re following along! ♥️ 🛒 #budgetshopping #groceriesonabudget #groceryshopping #groceryshop #groceryhaul #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #dairyfreerecipes #traderjoes
10 months ago
3.2M
2.07%
hands down the number 1 recipe I get tagged in with all of your beautiful remakes!! 🥰 it’s no surprise this one is so popular because it’s so so easy, made with simple ingredients, & tastes absolutely delicious!! all of the recipe deets are below 💕 ingredients: * 2 tbsp olive or avocado oil * 1 lb boneless chicken thighs * 1 + 1/2 tsp salt * 1/2 tsp black pepper * 2 tsp smoked paprika * 2 tsp italian seasoning * 1/4 yellow onion, chopped * 3 garlic cloves, minced * 1 cup of white rice * 1 lemon, juiced * 1 cup chicken broth (I use @kettleandfire bone broth for extra protein) * 1/2 of 15oz can full-fat coconut milk * 2 cups chopped kale * up to 1 + 1/2 cups water, as needed * 1/3 cup fresh chopped parsley instructions: 1. preheat oven to 375 degrees and drizzle the olive oil on a large skillet over medium heat on the stovetop. 2. pat the chicken thighs dry with a paper towel, then season all over with the salt, black pepper, smoked paprika, and italian seasoning. transfer the chicken to the pan when the olive oil is heated. 3. cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate. in the same pan, add the chopped onion and sauté for 5 minutes, then add the minced garlic. 4. when the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. add in the lemon juice, chicken broth, and coconut milk and mix to combine. 5. add in all of the chopped kale and let it wilt down. add up to 1 + 1/2 cups of water as needed to wilt down the kale and make sure all of the rice is covered in liquid. transfer to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken has an internal temp of 165 degrees. 6. serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days. #budgetshopping #groceriesonabudget #groceryshopping #groceryhaul #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #dairyfreerecipes #onepotmeal
a year ago
3.8M
1.02%
#ad using football season, colder temps, & pumpkin everywhere as an excuse to start making cozy soups every weekend again 🍂🍲🫶#HoodSourCreamPartner this slow cooker chicken tortilla soup is the perfect lazy meal because you just dump your ingredients in the slow cooker & have a delish meal ready for you later in the day!! here’s everything you need: - 1 large yellow onion, diced - 1 bell pepper, diced - 3 garlic cloves, minced - 1 + 1/2 lbs chicken breast - 1 taco seasoning packet - 2 15oz cans diced tomatoes - 1 15oz can corn, drained - 1 15oz can black beans, drained - 1 6oz can green chiles, drained - 2 cups chicken broth - 3/4 cup @hphood sour cream - juice of 1 lime - cilantro, tortilla chips, & @hphood sour cream for topping start by dicing your onion and bell pepper and mincing your garlic. set your slow cooker to high and add the chicken. sprinkle the taco seasoning packet on top evenly, then add the onion, pepper, garlic, tomatoes, corn, black beans, chiles, and broth on top. mix well to combine, then cover the slow cooker and cook for 5 hours. after the 5 hours, remove the cooked chicken from the slow cooker and shred it. add the shredded chicken back, along with the @hphood sour cream and lime juice. stir to combine. serve the soup immediately with your toppings or store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 30 days. the soup makes ~6 servings. enjoy!! 💕 #HoodSourCream #slowcooker #slowcookerrecipe #crockpotrecipe #souprecipe #soupseason #fallrecipes #easyhealthyrecipes #easyhealthymeals #glutenfreerecipes #weeknightdinner #dinnerideas
9 months ago
5.2M
2.03%
welcome back to my series where I’m turning a single $55 grocery list into your week of easy, healthy meals — this is recipe #1! 💕 if you’re new here, I post one recipe per day all week and all of them are gluten & dairy free and serve 3-4 people! the entire grocery list is in the caption of the previous video 😊 full recipe is below & also on my website! ingredients: - 1/4 cup olive oil - 3/4 large yellow onion, diced - 2-3 large carrots, diced - 10oz sliced white mushrooms - 4 garlic cloves, minced - 1-2 tsp salt + more as needed - 1/2 tsp black pepper - 1 tsp dried thyme - 2 tbsp cornstarch, arrowroot starch, or tapioca starch - 1/2 cup nutritional yeast - 3 + 1/4 cups vegetable broth - 1/2 cup water, plus more as needed - 2 tbsp coconut aminos or tamari - 1 cup wild rice, thoroughly rinsed - 1 heaping cup shredded kale - 1/2 15oz can full-fat coconut milk, shaken heat the olive oil over medium heat in a large pot, then add the diced onion and carrots. cook the onion and carrots, stirring periodically, for 10 minutes or until the onions are translucent, then add in the sliced mushrooms and minced garlic. stir and cook for another 10 minutes. mix in the salt, black pepper, and thyme and let the spices get aromatic, about 3-5 minutes. add in the starch and mix well to incorporate it into the vegetables. do the same with the nutritional yeast. pour in all of the vegetable broth, 1/2 cup of water, coconut aminos, and rinsed wild rice. put a lid on the pot and bring the soup to a boil. once boiling, reduce heat to medium-low and cook, covered, for 40-55 minutes, stirring occasionally. once the rice is fully cooked, mix in the shredded kale and coconut milk. allow the kale to wilt, then serve immediately or simmer over low heat until serving. store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to a month. I hope you love it! i’ll be back tomorrow 🫶 #budgetshopping #groceriesonabudget #groceryshopping #groceryshop #groceryhaul #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #dairyfreerecipes #traderjoes
10 months ago

Item 1 of 3