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Diandra D'Angelo  health food recipes • local farm fanatic 📍new york

snow day menu: cast iron pizza with this year’s jarred tomatoes and fior di latte topped with basil & chili oil ❣️#pizza

2017 you have been so good to us. I can’t wait to see what 2018 has in store for us ✈️ from Tahoe with love

As 2017 comes to an end, I’m grateful to have had another year with this one and these views ⛷#laketahoe

Another trip for the books. SF, I love you ❤️ Now we’re headed off to Tahoe for the holidays ⛷ #christmasvacation

Sourdough diaries in San Francisco 🥖
fun facts: sourdough French bread dates back to sf in 1849 during the gold rush when miners relied on the bread for its durability; miners would actually sleep with their sourdough starter to keep it warm, which gave them the nickname sourdoughs; the bacteria that gives sourdough its tangy sour flavor is actually called lactobacillus sanfranciscensis. Moral of the story: you haven’t had sourdough until you’ve had it in San Francisco ☀️ #breadwinner

Watching your boyfriend surf definitely has its perks ☀️ #sanfrancisco #wintersolstice

when the crust is the just the right kind of burnt and you taste olive with every bite 🍕 Di Fara, you definitely lived up to our expectations #realpizza #notglutenfree

Don’t let stale bread go wasted because this is my most versatile staple - sourdough croutons baked with olive oil, Maldon sea salt, + black pepper 🥖 add them to soups, stews, salads, egg bowls, blend to crumbs for meatballs, or eat as is (they’re better than chips) •• recipe: cut fresh or stale bread - cover in olive oil, salt, + pepper - bake at 250 for 15 min until golden #simplefoods #healthyish

Family, friends, and food — what a beautiful combination 🌻 Here’s rustic root veggie roast of carrot, sweet potato, parsnip, potato, and sunchoke with fresh thyme + rosemary using all local produce🥕 Happy Thanksgiving everyone! #lifeisgood #eatlocal

BUTTERNUT PUMPKIN BREAD 🍞 I’ve made this about 6 times in the last two weeks because it’s super easy and great to have on hand. Eat i‎t for breakfast or dessert topped with yogurt and caramelized bananas. It’s grain-free, gluten-free, and dairy-free - aka guilt free + kid friendly.
-1/2 cup pumpkin puree -1/2 roasted butternut squash (blended with 1 tbsp coconut milk to purée)
2 eggs
-1/3 cup melted coconut oil
-2 tbsp honey (you can use any sweetener -& go up to 1/4 cup if you like I‎t sweeter)
-2 tsp pumpkin spice
-1 tsp cinnamon
-1/2 tsp sea salt
-1/4 cup coconut flour
-1 1/2 cup almond meal
-1/2 tsp baking soda
-1/4 cup chopped pecans (or dark chocolate)
-1 tbsp pumpkin seeds
To start: preheat your oven at 360. In a large mixing bowl, whisk squash purées, eggs, honey, coconut oil, spices, and salt. Stir in coconut flour and let sit for a minute. Stir in the almond meal and baking soda. **I would taste the batter (if using high quality eggs) to make sure you like the spice:sweet ratio. Mix in your chopped pecans and add to loaf or muffin pan. Top with pumpkin seeds. Bake for 35 minutes, then turn off the oven and let I‎t sit in there for 20 more. **I originally was only using 1 cup of pumpkin purée, but this time had leftover butternut, so I decided to sub in half of that and loved the flavor. DM me when you make I‎t, I’d love to know how I‎t comes out!

Healthy doesn’t mean not getting sick, it’s how quickly you bounce back • there is no “cure” for the common cold, but never underestimate the power of nature 🌿 Rest & Self-care are the easiest ways to heal 🛁 For starters, sipping on this tonic all day to get my fluids moving and out 🍋 -ginger tea for congestion & immunity (boil water with chunks of fresh ginger)
-apple cider vinegar for alkalinity & kill bacteria
-half a lemon for hydration
-raw honey to soothe coughs & throat
-1-2 drops oregano oil for antibacterial, anti-inflammatory properties (optional)
**if your symptoms don’t go away after a few days, then you should go see a doctor. Mine started two days ago and are already dying down. Only YOU know your body 👩🏻‍⚕️#wellness #selfcare

Perfectly fried egg with cast iron potatoes, shishito peppers & shallots 🍳 For the potatoes: cut each in half then thinly slice in the opposite direction. Heat up your cast iron with oil, add the potatoes with salt+pepper, and sautée while stirring frequently. Once the oil is basically gone, add 1/4 glass of water and cover to steam (3x). When the potatoes are more than half way cooked, add more oil with the sliced shallots & shishito peppers (they are both in season). After a few minutes, add a splash of white wine. Sauté until potatoes are completely cooked and crispy. For the egg: move the potatoes aside, add a little more oil and break your egg right into the cast iron. The hot pan will fry your egg perfectly. Not pictured is my cup of French press bulletproof coffee ☕️ #brunch #mornings

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