Food Bloggers Who Share Easy-to-Follow, Delicious Recipes

By
Michele R
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Image via thepioneerwoman/Instagram

In today’s quickly paced modern world, it can seem that everything is moving at a rapid speed: fast cars, fast fashion, fast food… you name it.

In terms of food, it might be easier to pick up a bucket of wings from KFC or a happy meal from McDonald’s, but we all know that our bodies deserve better than that on the daily.

Luckily, there’s no shortage of food bloggers who post recipes on our favorite social media outlet: Instagram. While some accounts are more health conscious than others, it’s still much better to cook your own food than to constantly order takeout or to eat in restaurants for every meal.

We dare you to take a look at the following 5 food blogger Instagrams and to not be inspired to whip up one of their recipes yourself. We won’t blame you for getting hungry while scrolling through their feeds. Bon appetit!

@lexiscleankitchen

https://www.instagram.com/p/BeyNUHcHQ61/?taken-by=lexiscleankitchen

@cookinwithmima

https://www.instagram.com/p/Be3kd-Zh1YY/?taken-by=cookinwithmima

@deliciouslyella

View this post on Instagram

Best lunch ever possibly! Warming dahl and an Indian beetroot stir fry with coconut, mustard seeds and curry leaves. @cookinacurry came to teach us the recipe for the stir fry and I’m so so inspired! Here it is below, or watch it on our Facebook page… Ingredients 280gms cooked beetroot, coarsely grated 3 tbsp vegetable oil 1 mild dried red chilli 1 heaped tsp black mustard seeds 1 urad dal (skinned and split variety – or leave out if you don’t have) 10-12 curry leaves 110gms white onion finely chopped 1⁄2 tsp mild chilli powder/ kashmiri chilli powder 70gms fresh grated coconut Salt to taste Handful coriander to garnish To make… Heat the oil in a wok over a medium flame. Add the red chilli and fry for a few seconds followed by the mustard seeds. As they begin to splutter add the urad dal and half the curry leaves followed by the chopped onion. Fry the onions for 7-8 minutes. You want them to soften rather than get too much of a colour. Add the chilli powder and stir well. Now add the beetroot making sure to stir and mix all the spices. Fry for 2-3 minutes. Season well. Turn the heat to low and add the coconut, remaining curry leaves and fresh coriander. Stir well and serve warm with some rice or paratha.

A post shared by Deliciously Ella (@deliciouslyella) on

@pinchofyum

https://www.instagram.com/p/Be1iiCFlDnJ/?taken-by=pinchofyum

@thepioneerwoman