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Snapback Sports at the 2026 FIFA World Cup
Snapback World Cup: 34 Games. 39 Days. One World Record.
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When you look good, you feel good… and thanks to @caliafitness, I can check both boxes. #CALIAPartner I discovered the CALIA brand at DICK’s Sporting Goods, and I’m so glad I did. love that these outfits can take me from the gym to lunch to errands, and most importantly- they all have me looking snatched! The quality is top tier, they move with my body, and the versatility is what really has me sold. Now tell me I’m not the only one who feels like picking the right fit is half the motivation to get going? If this is you, then make sure you head to my stories and check out CALIA! Which outfit was your fave? #beautyintheburn #unapologeticvulnerability #hardworkisbeautiful
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cupofconsuella
When you look good, you feel good… and thanks to @caliafitness, I can check both boxes. #CALIAPartner I discovered the CALIA brand at DICK’s Sporting Goods, and I’m so glad I did. love that these outfits can take me from the gym to lunch to errands, and most importantly- they all have me looking snatched! The quality is top tier, they move with my body, and the versatility is what really has me sold. Now tell me I’m not the only one who feels like picking the right fit is half the motivation to get going? If this is you, then make sure you head to my stories and check out CALIA! Which outfit was your fave? #beautyintheburn #unapologeticvulnerability #hardworkisbeautiful
Y’all know how much I love my pixie cut. It’s definitely my signature look 💁🏽‍♀️ But for the past couple of years, I’ve been dealing with thinning around my edges, and it’s one of those insecurities I’ve been dealing with quietly for some time now. I couldn’t tell you if it was hormones, stress, or tension from all the braids I used to wear. All I know is that it is frustrating as hell trying everything under the sun and not seeing any real progress. I’ve tried the vitamins, the supplements, ALL the things, and nothing was doing what I needed it to do. That’s why I’m so happy I found @meetgreatmany. They specialize in science led hair restoration, and I’m currently doing their PRP treatment to help stimulate hair growth in the areas that have been thinning. #GreatManyPartner PRP uses a small amount of your own blood, which is processed and injected into the scalp to help stimulate hair growth. The entire treatment took less than 10 minutes, and if you’re nervous about needles or pain, I promise it felt like a few quick pinches. I didn’t even realize they had started! Some people can start seeing results as early as three months, which is perfect timing… bc my bday is in May! 💃🏾 I’m super hopeful and excited about this treatment, and knowing that it’s backed by science gives me even more confidence in the results. I’m excited to take y’all along with me and share updates as I go. Would this be something you’d try? 👀
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Y’all know how much I love my pixie cut. It’s definitely my signature look 💁🏽‍♀️ But for the past couple of years, I’ve been dealing with thinning around my edges, and it’s one of those insecurities I’ve been dealing with quietly for some time now. I couldn’t tell you if it was hormones, stress, or tension from all the braids I used to wear. All I know is that it is frustrating as hell trying everything under the sun and not seeing any real progress. I’ve tried the vitamins, the supplements, ALL the things, and nothing was doing what I needed it to do. That’s why I’m so happy I found @meetgreatmany. They specialize in science led hair restoration, and I’m currently doing their PRP treatment to help stimulate hair growth in the areas that have been thinning. #GreatManyPartner PRP uses a small amount of your own blood, which is processed and injected into the scalp to help stimulate hair growth. The entire treatment took less than 10 minutes, and if you’re nervous about needles or pain, I promise it felt like a few quick pinches. I didn’t even realize they had started! Some people can start seeing results as early as three months, which is perfect timing… bc my bday is in May! 💃🏾 I’m super hopeful and excited about this treatment, and knowing that it’s backed by science gives me even more confidence in the results. I’m excited to take y’all along with me and share updates as I go. Would this be something you’d try? 👀
Now why didn’t y’all tell me egg salad was hitting like this?! Growing up in my household, egg salad was just not a thing. My ten year old brain believed a salad had to have some type of lettuce in it 😂 Anyway, over the years, the foodie in me has realized there are so many recipes that I didn’t grow up eating that I’ve either already tried and loved, or want to try and see if I’ve been missing out. So welcome to I Wasn’t Familiar With Your Game. 🤝🏽 This is my little series where I show some love to recipes that somehow skipped my childhood but have absolutely earned a spot in my grown-woman kitchen. Because if I’ve been sleeping on them, maybe somebody else has too. Episode 1: Egg Salad 🥚 (I know this is not groundbreaking lol, but I really had no clue it was this good 😭) Recipe: (Measure everything with your heart 😅) • 4 hard-boiled eggs • Mayo • Dijon mustard • Fresh dill • Fresh parsley • Salt & fresh cracked black pepper • ½ avocado, mashed in for extra creaminess Mix everything together, pile it onto toasted sourdough, top with sliced tomatoes, and enjoy. Now friend… what’s one recipe you didn’t grow up eating that you discovered as an adult and now you love it? I have a feeling y’all are about to give me ideas for the next episodes 👀
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Now why didn’t y’all tell me egg salad was hitting like this?! Growing up in my household, egg salad was just not a thing. My ten year old brain believed a salad had to have some type of lettuce in it 😂 Anyway, over the years, the foodie in me has realized there are so many recipes that I didn’t grow up eating that I’ve either already tried and loved, or want to try and see if I’ve been missing out. So welcome to I Wasn’t Familiar With Your Game. 🤝🏽 This is my little series where I show some love to recipes that somehow skipped my childhood but have absolutely earned a spot in my grown-woman kitchen. Because if I’ve been sleeping on them, maybe somebody else has too. Episode 1: Egg Salad 🥚 (I know this is not groundbreaking lol, but I really had no clue it was this good 😭) Recipe: (Measure everything with your heart 😅) • 4 hard-boiled eggs • Mayo • Dijon mustard • Fresh dill • Fresh parsley • Salt & fresh cracked black pepper • ½ avocado, mashed in for extra creaminess Mix everything together, pile it onto toasted sourdough, top with sliced tomatoes, and enjoy. Now friend… what’s one recipe you didn’t grow up eating that you discovered as an adult and now you love it? I have a feeling y’all are about to give me ideas for the next episodes 👀
If you need something quick and easy to make for dinner, make this Salt & Pepper Shrimp 🦐 [SAVE & SHARE this recipe] I’ve been seeing this all over my timeline, so I had to try it and I’m so glad I did. It’s a Cantonese dish that’s traditionally made with the shell on, but I went ahead and peeled mine so it’s easier to eat. Ingredients • Shrimp (cleaned + deveined) • Cornstarch • Olive oil • 1 tbsp butter • Jalapeño • Red chili pepper • Garlic (minced) • Salt, pepper, sugar Seasoning (season to your liking, here’s what I used): • Garlic powder • Trader Joe’s garlicy spicy seasoning • Paprika • Cowboy butter seasoning Salt + pepper mix: • 1 tsp salt • 1 tsp pepper • 2 tsp sugar Directions: Season your shrimp to your liking (I used the seasonings above), then toss in cornstarch until fully coated. This is what gives it that crispy texture. Heat olive oil in a pan and lightly fry shrimp for 2–3 minutes per side until golden. Remove from the pan. To cut down on the fat, I removed most of the oil from the pan, then add in about 1 tablespoon of butter. Add garlic, jalapeño, and Thai chili and sauté for about 30 seconds. Add the shrimp back in, sprinkle in your salt, pepper, and sugar mixture, and toss everything together for 1–2 minutes until fully coated. Then enjoy!! I served this with a side salad to feel healthier 😂 let me know if you make this.
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If you need something quick and easy to make for dinner, make this Salt & Pepper Shrimp 🦐 [SAVE & SHARE this recipe] I’ve been seeing this all over my timeline, so I had to try it and I’m so glad I did. It’s a Cantonese dish that’s traditionally made with the shell on, but I went ahead and peeled mine so it’s easier to eat. Ingredients • Shrimp (cleaned + deveined) • Cornstarch • Olive oil • 1 tbsp butter • Jalapeño • Red chili pepper • Garlic (minced) • Salt, pepper, sugar Seasoning (season to your liking, here’s what I used): • Garlic powder • Trader Joe’s garlicy spicy seasoning • Paprika • Cowboy butter seasoning Salt + pepper mix: • 1 tsp salt • 1 tsp pepper • 2 tsp sugar Directions: Season your shrimp to your liking (I used the seasonings above), then toss in cornstarch until fully coated. This is what gives it that crispy texture. Heat olive oil in a pan and lightly fry shrimp for 2–3 minutes per side until golden. Remove from the pan. To cut down on the fat, I removed most of the oil from the pan, then add in about 1 tablespoon of butter. Add garlic, jalapeño, and Thai chili and sauté for about 30 seconds. Add the shrimp back in, sprinkle in your salt, pepper, and sugar mixture, and toss everything together for 1–2 minutes until fully coated. Then enjoy!! I served this with a side salad to feel healthier 😂 let me know if you make this.
Just cause I know yall gonna ask for the recipe anyway 😂 All you need: • boiled eggs • red or white onion • avocado • cilantro • jalapeño • serrano (if you’re a spicy girl like me) • fresh squeezed lemon and lime juice (yes, you need both and yes, it MUST be fresh squeezed) • salt + pepper • lime pepper seasoning (you can use lemon pepper too) • chili oil It’s so good I could eat it every single day, y’all 😭 just be prepared be in the bathroom 🫣🫠 #viraleggrecipe #boiledegg
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Just cause I know yall gonna ask for the recipe anyway 😂 All you need: • boiled eggs • red or white onion • avocado • cilantro • jalapeño • serrano (if you’re a spicy girl like me) • fresh squeezed lemon and lime juice (yes, you need both and yes, it MUST be fresh squeezed) • salt + pepper • lime pepper seasoning (you can use lemon pepper too) • chili oil It’s so good I could eat it every single day, y’all 😭 just be prepared be in the bathroom 🫣🫠 #viraleggrecipe #boiledegg
I know this list is longer than most… and I honestly could have kept going bc I thought of so many more immediately after. Which do you agree with? Do you disagree with any? 👀 If so, I’m gonna need a fully cited legal brief in 10 pt font + MLA format in the comments 🙃
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I know this list is longer than most… and I honestly could have kept going bc I thought of so many more immediately after. Which do you agree with? Do you disagree with any? 👀 If so, I’m gonna need a fully cited legal brief in 10 pt font + MLA format in the comments 🙃
My baby went to prom last night and I’m still not over how absolutely perfect she looked!! 😭🥹😍 My girl had a vision for this look and she nailed it! @mylatixo you might know a lil something lol. Graduation in two months and then college in the fall. Time please slow downnnnn 😭🙏🏾
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My baby went to prom last night and I’m still not over how absolutely perfect she looked!! 😭🥹😍 My girl had a vision for this look and she nailed it! @mylatixo you might know a lil something lol. Graduation in two months and then college in the fall. Time please slow downnnnn 😭🙏🏾
#AD As a gym girly, I’m always looking for easy ways to sneak in more protein. So when I found @silk Plant Protein Milk at @Target with 13 grams of protein, 50% less sugar and 50% more protein than dairy milk... I was sold! This milk is delicious on its own, but this chocolate covered strawberry smoothie is officially in rotation. Head to Target to grab some and let me know what you think! https://liketk.it/5VaYG #feelplantygood #silkTarget #targetfinds #TargetPartner † Silk Protein Original: 4g sugar/cup; reduced fat milk: 11g sugar/cup ‡Silk Protein Original: 13g protein/cup; reduced fat milk:
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cupofconsuella
#AD As a gym girly, I’m always looking for easy ways to sneak in more protein. So when I found @silk Plant Protein Milk at @Target with 13 grams of protein, 50% less sugar and 50% more protein than dairy milk... I was sold! This milk is delicious on its own, but this chocolate covered strawberry smoothie is officially in rotation. Head to Target to grab some and let me know what you think! https://liketk.it/5VaYG #feelplantygood #silkTarget #targetfinds #TargetPartner † Silk Protein Original: 4g sugar/cup; reduced fat milk: 11g sugar/cup ‡Silk Protein Original: 13g protein/cup; reduced fat milk:
I said it once and I’ll say it again: Plant-based does not mean boring. Go get my plant based cookbook at the link in my bio. This coconut black bean stew stays in rotation in my kitchen both on and off the fast because it’s THAT good. [save & share this recipe] And just an FYI, you don’t need to be on the Daniel Fast to benefit from a body detox/ plant-based reset. 21 days of eliminating animal products, processed foods, sugar, and alcohol from your diet can do wonders for your body whether you’re fasting or not. If you want more recipes like this, my ebook is in my bio. 21 plant-based recipes that will make you forget you ever ate meat. Coconut Black Bean Stew INGREDIENTS (yields 4-6) 2 cans black beans, rinsed and drained 1 sweet potato, cubed 1 tbsp fresh ginger, minced 2 garlic cloves, minced 1/2 red onion, chopped 1 small green pepper 2 cups vegetable broth 1/2 cup cilantro, chopped 1 cup coconut milk 1 tbsp coconut oil 2 tsp cumin 1 tsp allspice 1 tsp oregano 1 tsp onion powder 2 tsp complete seasoning 1/4 tsp smoked paprika Salt & pepper to taste DIRECTIONS In a large pot over medium heat, add in coconut oil, and sauté onion and green pepper for 2-3 minutes or until onions become translucent. Add in garlic and cook for another minute until garlic becomes fragrant. Add in vegetable broth, sweet potato, green pepper, ginger, cumin, oregano, onion powder, complete seasoning, and smoke paprika and cook for about 4-5 minutes, stirring frequently. Add beans and coconut milk and bring to a boil. Reduce heat to a low simmer and cook for about 15-17 minutes. Add in cilantro and cook for an additional 2-3 minutes, serve over a bed of brown rice and enjoy!
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I said it once and I’ll say it again: Plant-based does not mean boring. Go get my plant based cookbook at the link in my bio. This coconut black bean stew stays in rotation in my kitchen both on and off the fast because it’s THAT good. [save & share this recipe] And just an FYI, you don’t need to be on the Daniel Fast to benefit from a body detox/ plant-based reset. 21 days of eliminating animal products, processed foods, sugar, and alcohol from your diet can do wonders for your body whether you’re fasting or not. If you want more recipes like this, my ebook is in my bio. 21 plant-based recipes that will make you forget you ever ate meat. Coconut Black Bean Stew INGREDIENTS (yields 4-6) 2 cans black beans, rinsed and drained 1 sweet potato, cubed 1 tbsp fresh ginger, minced 2 garlic cloves, minced 1/2 red onion, chopped 1 small green pepper 2 cups vegetable broth 1/2 cup cilantro, chopped 1 cup coconut milk 1 tbsp coconut oil 2 tsp cumin 1 tsp allspice 1 tsp oregano 1 tsp onion powder 2 tsp complete seasoning 1/4 tsp smoked paprika Salt & pepper to taste DIRECTIONS In a large pot over medium heat, add in coconut oil, and sauté onion and green pepper for 2-3 minutes or until onions become translucent. Add in garlic and cook for another minute until garlic becomes fragrant. Add in vegetable broth, sweet potato, green pepper, ginger, cumin, oregano, onion powder, complete seasoning, and smoke paprika and cook for about 4-5 minutes, stirring frequently. Add beans and coconut milk and bring to a boil. Reduce heat to a low simmer and cook for about 15-17 minutes. Add in cilantro and cook for an additional 2-3 minutes, serve over a bed of brown rice and enjoy!
One thing about it, I love me a salad! I choose a good base, prioritize protein, fiber, healthy fats, and then add whatever else sounds good 😂 (within reason) Oh and make sure you top the salad with this Maple Dijon Dressing: 1/2 cup of extra-virgin olive oil 1/4 of cup grainy dijon mustard 1/4 cup of apple cider vinegar 2 tablespoons of REAL maple syrup 1 tbsp water (to thin it out a little) 3 garlic cloves Salt & pepper (to taste) Dash of nutmeg (optional) Would you try this salad? It was so bomb! Running it back tonight lol
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One thing about it, I love me a salad! I choose a good base, prioritize protein, fiber, healthy fats, and then add whatever else sounds good 😂 (within reason) Oh and make sure you top the salad with this Maple Dijon Dressing: 1/2 cup of extra-virgin olive oil 1/4 of cup grainy dijon mustard 1/4 cup of apple cider vinegar 2 tablespoons of REAL maple syrup 1 tbsp water (to thin it out a little) 3 garlic cloves Salt & pepper (to taste) Dash of nutmeg (optional) Would you try this salad? It was so bomb! Running it back tonight lol
#ad Dinner time doesn’t have to mean an hour in the kitchen. @leancuisine has been making my evenings so much easier lately, and I’m here for it. As someone who loves food but stays focused on my wellness goals, I appreciate that these meals are 400 calories or less and a good source of protein. They actually support what I’m working toward and are not missing out on the flavor 😋 A win win for busy moms like me! If you’re looking for meals that fit into your active lifestyle without the stress, go grab some from @target for yourself and let me know what you think. https://liketk.it/5XbUm #LeanCuisine #Target #TargetPartner #LeanCuisinePartner​​​​​​​​​​​​​​​​
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#ad Dinner time doesn’t have to mean an hour in the kitchen. @leancuisine has been making my evenings so much easier lately, and I’m here for it. As someone who loves food but stays focused on my wellness goals, I appreciate that these meals are 400 calories or less and a good source of protein. They actually support what I’m working toward and are not missing out on the flavor 😋 A win win for busy moms like me! If you’re looking for meals that fit into your active lifestyle without the stress, go grab some from @target for yourself and let me know what you think. https://liketk.it/5XbUm #LeanCuisine #Target #TargetPartner #LeanCuisinePartner​​​​​​​​​​​​​​​​
If you wanna be on macaroni duty this Thanksgiving and have everybody greedily asking “who made the Mac and cheese?!” then make this recipe and thank me later! Also, don’t debate me about the egg, I bet your grandma would want a second and third serving of this Mac and cheese!! Just trust me- it’s FIRE. Y’all know I don’t measure, but I try to stick to this baseline with my Mac and cheese.. so here you go: [SAVE this recipe] INGREDIENTS 1.5 lb of noodles (I prefer corkscrew but macaroni obviously works) 2 cups of mild sharp cheddar 2 cups sharp white cheddar 1 cup fresh mozzarella 1 cup smoked Gouda 1 can Campbell’s cheddar soup 1/2 cup sour cream 1.5 cup heavy cream (I know the video has two but I had a little leftover) 1 cup milk 1 egg Salt & pepper DIRECTIONS 1. Boil a large pot of water. Heavily salt the water. Once water comes to a boil, add your noodles and cook until al dente. Don’t over cook the noodles. 2. Hand shred all of your cheese (minus the fresh mozzarella, you’ll just break that apart and add to the noodles when it’s time). Pro tip: shred about 85% of the cheese and then break apart + chop up the rest for texture. 3. In a large bowl, mix the cream, milk, and egg together to make a custard like mixture. 4. Drain noodles and add back to the pot. Keep the pot on the lowest heat. Add Campbell’s cheddar soup and sour. cream and mix. 5. Add some of the custard, add some of the cheese then mix. Let melt and then repeat until you have about a half a cup of cheese and half a cup of custard remaining. Add salt and pepper to taste. 6. Spray your pan with cooking spray (or butter it) and then add half of the Mac and cheese. Pour over the remaining custard and put a layer of cheese. Add the second half of the Mac on top and cover with the remaining cheese. 7. Bake on 350° for 30 minutes and then let rest for 5. 8. Prepare for your crown as the official Mac and cheese maker for Thanksgiving! Let me know when you make this! Publix cheese is BOGO right now 😜 You’re welcome 🙏🏾🫶🏾
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If you wanna be on macaroni duty this Thanksgiving and have everybody greedily asking “who made the Mac and cheese?!” then make this recipe and thank me later! Also, don’t debate me about the egg, I bet your grandma would want a second and third serving of this Mac and cheese!! Just trust me- it’s FIRE. Y’all know I don’t measure, but I try to stick to this baseline with my Mac and cheese.. so here you go: [SAVE this recipe] INGREDIENTS 1.5 lb of noodles (I prefer corkscrew but macaroni obviously works) 2 cups of mild sharp cheddar 2 cups sharp white cheddar 1 cup fresh mozzarella 1 cup smoked Gouda 1 can Campbell’s cheddar soup 1/2 cup sour cream 1.5 cup heavy cream (I know the video has two but I had a little leftover) 1 cup milk 1 egg Salt & pepper DIRECTIONS 1. Boil a large pot of water. Heavily salt the water. Once water comes to a boil, add your noodles and cook until al dente. Don’t over cook the noodles. 2. Hand shred all of your cheese (minus the fresh mozzarella, you’ll just break that apart and add to the noodles when it’s time). Pro tip: shred about 85% of the cheese and then break apart + chop up the rest for texture. 3. In a large bowl, mix the cream, milk, and egg together to make a custard like mixture. 4. Drain noodles and add back to the pot. Keep the pot on the lowest heat. Add Campbell’s cheddar soup and sour. cream and mix. 5. Add some of the custard, add some of the cheese then mix. Let melt and then repeat until you have about a half a cup of cheese and half a cup of custard remaining. Add salt and pepper to taste. 6. Spray your pan with cooking spray (or butter it) and then add half of the Mac and cheese. Pour over the remaining custard and put a layer of cheese. Add the second half of the Mac on top and cover with the remaining cheese. 7. Bake on 350° for 30 minutes and then let rest for 5. 8. Prepare for your crown as the official Mac and cheese maker for Thanksgiving! Let me know when you make this! Publix cheese is BOGO right now 😜 You’re welcome 🙏🏾🫶🏾
#whatieatinaday content might actually be my favorite because I really be eating so good! If you’re not ready to start in the gym, start in the kitchen- you’ll see results faster. I aim for 90% of my meals to be whole foods that are well balanced, colorful, never lack in flavor, and keep me full for a few hours. I’m not currently tracking my macros because I know what my body needs right now, but I still stay intentional and focus on protein, fiber, and my personal favorite: SERVING SIZE. (Which is how I maintained my physique even with two months off from the gym) I tried to include pictures of some of my favorite things so y’all can grab them and try them out. Let me know if I should keep doing that! Now tell me, which meal are you coming over for? 👀
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#whatieatinaday content might actually be my favorite because I really be eating so good! If you’re not ready to start in the gym, start in the kitchen- you’ll see results faster. I aim for 90% of my meals to be whole foods that are well balanced, colorful, never lack in flavor, and keep me full for a few hours. I’m not currently tracking my macros because I know what my body needs right now, but I still stay intentional and focus on protein, fiber, and my personal favorite: SERVING SIZE. (Which is how I maintained my physique even with two months off from the gym) I tried to include pictures of some of my favorite things so y’all can grab them and try them out. Let me know if I should keep doing that! Now tell me, which meal are you coming over for? 👀
Date butter has been a non-negotiable for me on the fast since I started almost 10 years ago. Since you can’t have any sugar or sweetener of any kind, I let the dates work their magic. Just dates, blended with a little plant based milk (and don’t use too much milk or you won’t get the right consistency). Add a little vanilla and some cinnamon, and you’re good to go. This is what I use when I want a little sweetness without compromising. I add it to oatmeal, smoothies, as a dip for my fruit, etc. Make this, I promise you’ll love it!
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cupofconsuella
Date butter has been a non-negotiable for me on the fast since I started almost 10 years ago. Since you can’t have any sugar or sweetener of any kind, I let the dates work their magic. Just dates, blended with a little plant based milk (and don’t use too much milk or you won’t get the right consistency). Add a little vanilla and some cinnamon, and you’re good to go. This is what I use when I want a little sweetness without compromising. I add it to oatmeal, smoothies, as a dip for my fruit, etc. Make this, I promise you’ll love it!
I’m in my “just post the content” era and I love it here. No overthinking, no second-guessing, just one rule: if I filmed it to post it, I’m posting it 🤷🏾‍♀️ I was definitely yapping in this video lol, so here’s the recipe below. Make sure you get my e-cookbook at the link in my bio for more delicious plant based recipes like this. Coconut Miso Ramen [save & share this recipe] Ingredients: • Leeks, thinly sliced • Fresh garlic, minced • Ginger paste (to taste) • Miso paste (about 2–3 tbsp, divided) • 1 cup coconut milk • 1 cup vegetable broth • 2–3 tbsp coconut aminos • Garlic powder • Onion powder • Complete seasoning • Dried thyme • Sesame oil (small drizzle) • Salt and black pepper, to taste • Ramen (this brand is from @costco) For serving: • Ramen noodles (Daniel Fast–approved) • Seaweed sheets, crushed • Air-fried oyster mushrooms (for topping) Directions 1. In a pot over medium heat, add a little olive oil and sauté the leeks, garlic, and ginger paste until softened and fragrant. 2. Add the coconut milk and vegetable broth. Stir to combine. 3. Season with coconut aminos, garlic powder, onion powder, complete seasoning, thyme, a small drizzle of sesame oil, salt, and pepper. Bring to a gentle simmer. 4. Miso step (don’t skip): In a separate bowl, add 2–3 tbsp miso paste. Ladle in a bit of the hot broth and whisk until smooth and pourable. 5. Turn the heat down low. Pour the miso mixture back into the pot and stir well. Keep it at a low simmer (don’t boil). 6. In a separate pot, boil water and cook ramen noodles according to the package. 7. Add noodles to a bowl, ladle broth over the top, then finish with crushed seaweed and crispy air-fried oyster mushrooms. When are you making this? 👀 #danielfast #plantbasedrecipes #danielfastmeals
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cupofconsuella
I’m in my “just post the content” era and I love it here. No overthinking, no second-guessing, just one rule: if I filmed it to post it, I’m posting it 🤷🏾‍♀️ I was definitely yapping in this video lol, so here’s the recipe below. Make sure you get my e-cookbook at the link in my bio for more delicious plant based recipes like this. Coconut Miso Ramen [save & share this recipe] Ingredients: • Leeks, thinly sliced • Fresh garlic, minced • Ginger paste (to taste) • Miso paste (about 2–3 tbsp, divided) • 1 cup coconut milk • 1 cup vegetable broth • 2–3 tbsp coconut aminos • Garlic powder • Onion powder • Complete seasoning • Dried thyme • Sesame oil (small drizzle) • Salt and black pepper, to taste • Ramen (this brand is from @costco) For serving: • Ramen noodles (Daniel Fast–approved) • Seaweed sheets, crushed • Air-fried oyster mushrooms (for topping) Directions 1. In a pot over medium heat, add a little olive oil and sauté the leeks, garlic, and ginger paste until softened and fragrant. 2. Add the coconut milk and vegetable broth. Stir to combine. 3. Season with coconut aminos, garlic powder, onion powder, complete seasoning, thyme, a small drizzle of sesame oil, salt, and pepper. Bring to a gentle simmer. 4. Miso step (don’t skip): In a separate bowl, add 2–3 tbsp miso paste. Ladle in a bit of the hot broth and whisk until smooth and pourable. 5. Turn the heat down low. Pour the miso mixture back into the pot and stir well. Keep it at a low simmer (don’t boil). 6. In a separate pot, boil water and cook ramen noodles according to the package. 7. Add noodles to a bowl, ladle broth over the top, then finish with crushed seaweed and crispy air-fried oyster mushrooms. When are you making this? 👀 #danielfast #plantbasedrecipes #danielfastmeals
Another #whatieatinaday as a gym girly that loves to look good, but also loves food 😅 The highlight was the @fishwife tuna in spicy olive oil. All I can say is: believe the hype! That tuna is so damn good and paired with two scrambled eggs, it’s over 30g of protein! 20/10! @fishwife I won’t be mad if you send me more products to try 👀 Next best thing we’re those garden tomatoes- I could genuinely eat them every day!! Which meal are you coming over for?! And as usual comment YELLOW for the link to the outfit 💛 https://liketk.it/6hND5
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1w ago
cupofconsuella
Another #whatieatinaday as a gym girly that loves to look good, but also loves food 😅 The highlight was the @fishwife tuna in spicy olive oil. All I can say is: believe the hype! That tuna is so damn good and paired with two scrambled eggs, it’s over 30g of protein! 20/10! @fishwife I won’t be mad if you send me more products to try 👀 Next best thing we’re those garden tomatoes- I could genuinely eat them every day!! Which meal are you coming over for?! And as usual comment YELLOW for the link to the outfit 💛 https://liketk.it/6hND5
I know you were trying to figure out what to cook tonight, so I got you! Here’s what I make when I want something high in protein, delicious, but also super easy. And y’all already know I don’t use measurements, so you’re gonna have to measure with your heart, listen for the ancestors or something 😂 [SAVE & SHARE this recipe] CORN AVOCADO SALSA Ingredients: • Cherry tomatoes, quartered • 1 red onion, diced • 1 avocado, diced • 1 bag fire roasted corn (I use Pura Vida) • Salt, pepper, garlic powder, lime pepper, sugar, olive oil, lemon juice Directions: Cut up all your veggies, season generously with everything listed above, mix it together, and taste it. Adjust until it’s seasoned to your liking. AVOCADO CREMA Ingredients: • 1 small avocado • 3 tablespoons cottage cheese • 1-2 tablespoons sour cream • Squeeze of garlic paste • 3 garlic cloves • Olive oil • Lemon juice • Worcestershire sauce • Seasonings: salt, pepper, paprika, lime pepper • Herbs: cilantro, green onion Directions: Blend everything together and taste until it’s perfect. ASSEMBLY Cook some jasmine rice. Sauté your shrimp (seasoned to your liking) for about 2 minutes on each side until done. Build your bowl: rice, shrimp, corn avocado salsa, then drizzle that avocado crema on top. Trust me, this is gonna be in your weekly rotation. So good, so easy, and still pretty healthy.​​​​​​​​​​​​​​​​ I’m not a leftovers girl, but I ate this 3 days in a row- make it!
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7mo ago
cupofconsuella
I know you were trying to figure out what to cook tonight, so I got you! Here’s what I make when I want something high in protein, delicious, but also super easy. And y’all already know I don’t use measurements, so you’re gonna have to measure with your heart, listen for the ancestors or something 😂 [SAVE & SHARE this recipe] CORN AVOCADO SALSA Ingredients: • Cherry tomatoes, quartered • 1 red onion, diced • 1 avocado, diced • 1 bag fire roasted corn (I use Pura Vida) • Salt, pepper, garlic powder, lime pepper, sugar, olive oil, lemon juice Directions: Cut up all your veggies, season generously with everything listed above, mix it together, and taste it. Adjust until it’s seasoned to your liking. AVOCADO CREMA Ingredients: • 1 small avocado • 3 tablespoons cottage cheese • 1-2 tablespoons sour cream • Squeeze of garlic paste • 3 garlic cloves • Olive oil • Lemon juice • Worcestershire sauce • Seasonings: salt, pepper, paprika, lime pepper • Herbs: cilantro, green onion Directions: Blend everything together and taste until it’s perfect. ASSEMBLY Cook some jasmine rice. Sauté your shrimp (seasoned to your liking) for about 2 minutes on each side until done. Build your bowl: rice, shrimp, corn avocado salsa, then drizzle that avocado crema on top. Trust me, this is gonna be in your weekly rotation. So good, so easy, and still pretty healthy.​​​​​​​​​​​​​​​​ I’m not a leftovers girl, but I ate this 3 days in a row- make it!
I tried out the viral Mexican Tuna Salad and it’s everything baybeee… it’s everything they say it is! I knew when I saw it on @jessicalaure_l page that it was gonna be good. I don’t think I’ll be making it any other way! 😋 The recipe is: follow the video. Just don’t be like me and use too much mayo lol #MexicanTunaSalad #highproteinmeals
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4mo ago
cupofconsuella
I tried out the viral Mexican Tuna Salad and it’s everything baybeee… it’s everything they say it is! I knew when I saw it on @jessicalaure_l page that it was gonna be good. I don’t think I’ll be making it any other way! 😋 The recipe is: follow the video. Just don’t be like me and use too much mayo lol #MexicanTunaSalad #highproteinmeals
I don’t know if y’all noticed, but I haven’t been in the gym in almost 2 months! That’s another conversation for another day, but we are SO BACK!! I eased my way into this workout, and it felt so good. I am currently stuck on my couch because my quads literally will not move lol, but it hurts so good! @the.royalcourt sure knows how to give a warm welcome 🫠 Anyway, the content is back!! I have a #whatieatinaday on a gym day coming up next. Y’all missed me? 👀 Comment OUTFIT for the link to this set! https://liketk.it/6hjY2
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3w ago
cupofconsuella
I don’t know if y’all noticed, but I haven’t been in the gym in almost 2 months! That’s another conversation for another day, but we are SO BACK!! I eased my way into this workout, and it felt so good. I am currently stuck on my couch because my quads literally will not move lol, but it hurts so good! @the.royalcourt sure knows how to give a warm welcome 🫠 Anyway, the content is back!! I have a #whatieatinaday on a gym day coming up next. Y’all missed me? 👀 Comment OUTFIT for the link to this set! https://liketk.it/6hjY2
I am genuinely at my wits end with @instagram suppressing my reach. I work so hard on my content only for NO ONE to see it and it’s really discouraging! If this weren’t my job, I would honestly just leave the app altogether. Please comment below if iii actually see this video so I can gauge how many of my followers actually see my content! And if you’re a creator dealing with this, comment below how you’re dealing with it.
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6mo ago
cupofconsuella
I am genuinely at my wits end with @instagram suppressing my reach. I work so hard on my content only for NO ONE to see it and it’s really discouraging! If this weren’t my job, I would honestly just leave the app altogether. Please comment below if iii actually see this video so I can gauge how many of my followers actually see my content! And if you’re a creator dealing with this, comment below how you’re dealing with it.

Courtney Thomas (@cupofconsuella) Instagram Stats & Analytics

Courtney Thomas (@cupofconsuella) has 129K Instagram followers with a 1.13% engagement rate over the past 12 months. Across 182 posts, Courtney Thomas received 105K total likes and 11.7M impressions, averaging 575 likes per post. This page tracks Courtney Thomas's performance metrics, top content, and engagement trends — updated daily.

Courtney Thomas (@cupofconsuella) Instagram Analytics FAQ

How many Instagram followers does Courtney Thomas have?+
Courtney Thomas (@cupofconsuella) has 129K Instagram followers as of July 2026.
What is Courtney Thomas's Instagram engagement rate?+
Courtney Thomas's Instagram engagement rate is 1.13% over the last 12 months, based on 182 posts.
How many likes does Courtney Thomas get on Instagram?+
Courtney Thomas received 105K total likes across 182 posts in the last 12 months, averaging 575 likes per post.
How many Instagram impressions does Courtney Thomas get?+
Courtney Thomas's Instagram content generated 11.7M total impressions over the last 12 months.