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followers
150K
impressions
11.5M
likes
312K
comments
11.0K
posts
123
engagement
2.92%
emv
$322K
Average per post
93.5K

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Nobody tells you how interesting birds get once you hit 40
3.23M
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3w ago
heyashleyrenne
Nobody tells you how interesting birds get once you hit 40
I love looking at fireworks, but I love animals more. We know what’s happening, but they don’t 🐦‍⬛ So if you find an animal in distress after the 4th (or anytime really), contact your local wildlife rehabber or use the @animalhelpnowapp, a resource I find helpful.
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3w ago
heyashleyrenne
I love looking at fireworks, but I love animals more. We know what’s happening, but they don’t 🐦‍⬛ So if you find an animal in distress after the 4th (or anytime really), contact your local wildlife rehabber or use the @animalhelpnowapp, a resource I find helpful.
Our vegan, eco-friendly, non-toxic curly hair routine. Once I learned what’s hiding in most hair products, I couldn’t go back. AD. On top of all the sus ingredients, most traditional shampoos are mostly just water, packed in plastic, and full of diluted ingredients. I use @theearthlingco vegan shampoo and conditioner bars because they do the same job, without the same waste (or harm). 💚 1 bar = 2–3 bottles 💚 Lasts up to 75 washes 💚 Safe for kids + adults 💚 Kind to animals + gentle on the planet My boys and I all use the same bars in our home, because healthy hair shouldn’t come with a side of microplastics. Do you use the same haircare products as your kids, or do they have their own?
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8mo ago
heyashleyrenne
Our vegan, eco-friendly, non-toxic curly hair routine. Once I learned what’s hiding in most hair products, I couldn’t go back. AD. On top of all the sus ingredients, most traditional shampoos are mostly just water, packed in plastic, and full of diluted ingredients. I use @theearthlingco vegan shampoo and conditioner bars because they do the same job, without the same waste (or harm). 💚 1 bar = 2–3 bottles 💚 Lasts up to 75 washes 💚 Safe for kids + adults 💚 Kind to animals + gentle on the planet My boys and I all use the same bars in our home, because healthy hair shouldn’t come with a side of microplastics. Do you use the same haircare products as your kids, or do they have their own?
My 2-year old and 4-year-old boys like what they like 😛 Normalizing whole plant foods has been one of the best adventures of vegan parenting. Which would you choose?
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6mo ago
heyashleyrenne
My 2-year old and 4-year-old boys like what they like 😛 Normalizing whole plant foods has been one of the best adventures of vegan parenting. Which would you choose?
😆 Two options, side by side, no pressure. One thing I love about raising vegan kids is watching them build healthy relationships with food. Exposing my toddler to a wide variety of unprocessed plant foods has helped expand his palate and normalize whole food ingredients. Snacks don’t have to be processed and packaged to be a snack. They can be as simple as blueberries with nuts, orange slices with pumpkin seeds, or a banana with peanut butter. I don’t treat food as rewards and we don’t have “just one bite” rules. My job is to offer the food, their job is to decide if and how much they’ll eat it. If you want to raise adventurous whole food/plant-based vegan eaters, drop a comment! I’d love to hear from you.
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7mo ago
heyashleyrenne
😆 Two options, side by side, no pressure. One thing I love about raising vegan kids is watching them build healthy relationships with food. Exposing my toddler to a wide variety of unprocessed plant foods has helped expand his palate and normalize whole food ingredients. Snacks don’t have to be processed and packaged to be a snack. They can be as simple as blueberries with nuts, orange slices with pumpkin seeds, or a banana with peanut butter. I don’t treat food as rewards and we don’t have “just one bite” rules. My job is to offer the food, their job is to decide if and how much they’ll eat it. If you want to raise adventurous whole food/plant-based vegan eaters, drop a comment! I’d love to hear from you.
You asked if you could bake my edible cookie dough into cookies. The answer is yes, with a little baking powder and flour, and they’re so good! I used almond flour to make them bakeable, soft, and gluten-free (if you don’t need them to be gluten-free, you can use 1/2 cup of oat flour for a slightly firmer cookie). High protein, kid approved, and listen it tastes like a real cookie. Because it is. RECIPE: Vegan, gluten-free, chickpea chocolate chip cookies 😋 Ingredients - 1 can chickpeas or white beans 😄 (drained + rinsed) - 1/4 cup peanut butter - 3 tablespoons maple syrup (or 1/4 cup if you want it sweeter) - 1 teaspoon vanilla - 1/3 cup almond flour - 1/2 teaspoon baking powder - Pinch of salt - 1/2 cup chocolate chips Instructions In a food processor, blend everything except the chocolate chips until smooth. Once blended, stir in the chocolate chips. Roll into balls and place onto a lined baking sheet, then flatten slightly into a cookie shape. They won’t spread when they bake. Bake at 350F for 12 minutes. IMPORTANT: They will come out the oven looking “undone” and that’s normal - let them cool FULLY before eating. They firm up as they cool (these are soft cookies). Have you ever made cookies out of beans? 🫘
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4mo ago
heyashleyrenne
You asked if you could bake my edible cookie dough into cookies. The answer is yes, with a little baking powder and flour, and they’re so good! I used almond flour to make them bakeable, soft, and gluten-free (if you don’t need them to be gluten-free, you can use 1/2 cup of oat flour for a slightly firmer cookie). High protein, kid approved, and listen it tastes like a real cookie. Because it is. RECIPE: Vegan, gluten-free, chickpea chocolate chip cookies 😋 Ingredients - 1 can chickpeas or white beans 😄 (drained + rinsed) - 1/4 cup peanut butter - 3 tablespoons maple syrup (or 1/4 cup if you want it sweeter) - 1 teaspoon vanilla - 1/3 cup almond flour - 1/2 teaspoon baking powder - Pinch of salt - 1/2 cup chocolate chips Instructions In a food processor, blend everything except the chocolate chips until smooth. Once blended, stir in the chocolate chips. Roll into balls and place onto a lined baking sheet, then flatten slightly into a cookie shape. They won’t spread when they bake. Bake at 350F for 12 minutes. IMPORTANT: They will come out the oven looking “undone” and that’s normal - let them cool FULLY before eating. They firm up as they cool (these are soft cookies). Have you ever made cookies out of beans? 🫘
You can give your kids an iron + protein boost simply by blending white beans into their pasta sauce. The texture will be a bit thicker, but the taste doesn’t noticeably change. I also like to add a squeeze a lemon, because the vitamin C in it enhances iron absorption. Do you add anything to your pasta sauces to give it a nice little nutritional upgrade?
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4mo ago
heyashleyrenne
You can give your kids an iron + protein boost simply by blending white beans into their pasta sauce. The texture will be a bit thicker, but the taste doesn’t noticeably change. I also like to add a squeeze a lemon, because the vitamin C in it enhances iron absorption. Do you add anything to your pasta sauces to give it a nice little nutritional upgrade?
The bees were so not impressed.
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3d ago
heyashleyrenne
The bees were so not impressed.
Thirst traps save lives 🐝
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1w ago
heyashleyrenne
Thirst traps save lives 🐝
We celebrated our 9 year wedding anniversary at @plantbaed Cafe, a Black woman-owned vegan restaurant in the Vinings area of Atlanta, and it did not disappoint! They specialize in clean, flavorful meals made from whole plant foods. Here’s what we tried: • Kamut waffles for the kids (a hearty, high-protein ancient grain) • Walnut meat street tacos - flavorful, colorful, and so good • Fried oyster mushroom & waffle sandwich • A tropical soursop colada packed with warm island spices If you’re looking for a spot that’s wholesome, kid-friendly, and absolutely delicious, pull up to Plantbaed Cafe. Supporting local vegan restaurants really makes a difference and this one deserves ALLLL the love 💚
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9mo ago
heyashleyrenne
We celebrated our 9 year wedding anniversary at @plantbaed Cafe, a Black woman-owned vegan restaurant in the Vinings area of Atlanta, and it did not disappoint! They specialize in clean, flavorful meals made from whole plant foods. Here’s what we tried: • Kamut waffles for the kids (a hearty, high-protein ancient grain) • Walnut meat street tacos - flavorful, colorful, and so good • Fried oyster mushroom & waffle sandwich • A tropical soursop colada packed with warm island spices If you’re looking for a spot that’s wholesome, kid-friendly, and absolutely delicious, pull up to Plantbaed Cafe. Supporting local vegan restaurants really makes a difference and this one deserves ALLLL the love 💚
To fear or not to fear this little bean, tis not the question to ask. Who profits from that fear is. If anyone ever comes for your tofu, hit em with the facts. And that’s the green tea this week 🍵
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4mo ago
heyashleyrenne
To fear or not to fear this little bean, tis not the question to ask. Who profits from that fear is. If anyone ever comes for your tofu, hit em with the facts. And that’s the green tea this week 🍵
That last one snuck up on me 🐦‍⬛
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1w ago
heyashleyrenne
That last one snuck up on me 🐦‍⬛
Episode 6 of Snackable Veggies is a savory one 😋 This eggless egg muffin snack has all the goods. Protein, fiber, and a rainbow of veggies for vitamins, minerals, and antioxidants. It’s a cute & colorful little vegan snack that I like to serve as breakfast muffins, a grab-and-go bite, or packed in a lunchbox. Beans are the ingredient of the month, so we’re doin’ this with chickpea flour! Chickpea Frittatta Cups (vegan as always + makes 12 muffins) Ingredients: - 1 tablespoon extra virgin olive oil (for cooking and greasing the muffin tin) - ¾ cup chickpea flour - 1 ¼ cup water - 1 tablespoon nutritional yeast - 1 teaspoon turmeric (for color) - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste (***optional: Indian Black salt also called “Kala namak” is the vegan secret to making anything taste like eggs, so use this if an “eggy” flavor matters to you or your kids) - ½ cup diced bell peppers (any color) - ½ cup diced zucchini - ¼ cup red onion, thinly sliced - ¼ cup chopped leafy greens of choice (like spinach, kale, or arugula) - ¼ cup cherry tomatoes, halved��Instructions: 1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.� 2. In a large bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, onion powder, salt (or Indian black salt for an eggy flavor), and pepper until smooth.� 3. Heat a little olive oil in a pan over medium heat. Add the bell peppers, zucchini, and red onion, and sauté until tender. Add the chopped leafy greens and cook for another 1-2 minutes until wilted.� 4. Evenly distribute the sautéed vegetables among the muffin cups.� 5. Pour the chickpea mixture into each muffin cup, filling them about 3/4 full. Top with halved cherry tomatoes.� 6. Bake for 20-25 minutes, or until the frittata muffins are set and lightly golden on top. Have you ever used chickpea flour as an egg replacement?
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4mo ago
heyashleyrenne
Episode 6 of Snackable Veggies is a savory one 😋 This eggless egg muffin snack has all the goods. Protein, fiber, and a rainbow of veggies for vitamins, minerals, and antioxidants. It’s a cute & colorful little vegan snack that I like to serve as breakfast muffins, a grab-and-go bite, or packed in a lunchbox. Beans are the ingredient of the month, so we’re doin’ this with chickpea flour! Chickpea Frittatta Cups (vegan as always + makes 12 muffins) Ingredients: - 1 tablespoon extra virgin olive oil (for cooking and greasing the muffin tin) - ¾ cup chickpea flour - 1 ¼ cup water - 1 tablespoon nutritional yeast - 1 teaspoon turmeric (for color) - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste (***optional: Indian Black salt also called “Kala namak” is the vegan secret to making anything taste like eggs, so use this if an “eggy” flavor matters to you or your kids) - ½ cup diced bell peppers (any color) - ½ cup diced zucchini - ¼ cup red onion, thinly sliced - ¼ cup chopped leafy greens of choice (like spinach, kale, or arugula) - ¼ cup cherry tomatoes, halved��Instructions: 1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.� 2. In a large bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, onion powder, salt (or Indian black salt for an eggy flavor), and pepper until smooth.� 3. Heat a little olive oil in a pan over medium heat. Add the bell peppers, zucchini, and red onion, and sauté until tender. Add the chopped leafy greens and cook for another 1-2 minutes until wilted.� 4. Evenly distribute the sautéed vegetables among the muffin cups.� 5. Pour the chickpea mixture into each muffin cup, filling them about 3/4 full. Top with halved cherry tomatoes.� 6. Bake for 20-25 minutes, or until the frittata muffins are set and lightly golden on top. Have you ever used chickpea flour as an egg replacement?
What My Vegan Baby Eats in a Day: 10 months old 🌱 Here are some menu ideas for your littles based on what I fed my kiddo when he was an infant 💚 ✨Breakfast: Banana oat pancakes with peanut butter and hemp seeds ✨ Lunch: Vegan brunch - he and his big brother shared a plate of sliced avocados and cornbread waffle slices ✨ Dinner: Apricot glazed tofu, rosemary roasted potatoes, green beans and carrots ✨ Vitamin: Multi-vitamin with plant-based D3, iron, and B12. // Omega 3 DHA from algae oil ✨ Breastfeeding: 6x a day Additional resources to help your family (all linked in my bio): 🌱 The Vegan Baby Cookbook & Guide: 100+ recipes and essential info for ages 0–3 (comment COOKBOOK) 🌱 The Ultimate Vegan Lunchbox: 40 school-friendly lunch & snack recipes for toddlers & up (comment EBOOK) 🌱 FREE Vegan Parenting Starter Guide: coming soon! (comment GUIDE) 🌱 Shop our faves: Vitamins, kitchen tools, lunchbox gear, and more (comment SHOP) I post vegan tips & recipes for babies, toddlers, and big kids daily. Follow along if you’re here for it! 🥰 #vegan #veganbaby #veganfamily #plantbased #vegantoddler #veganmom #whatveganseat
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heyashleyrenne
What My Vegan Baby Eats in a Day: 10 months old 🌱 Here are some menu ideas for your littles based on what I fed my kiddo when he was an infant 💚 ✨Breakfast: Banana oat pancakes with peanut butter and hemp seeds ✨ Lunch: Vegan brunch - he and his big brother shared a plate of sliced avocados and cornbread waffle slices ✨ Dinner: Apricot glazed tofu, rosemary roasted potatoes, green beans and carrots ✨ Vitamin: Multi-vitamin with plant-based D3, iron, and B12. // Omega 3 DHA from algae oil ✨ Breastfeeding: 6x a day Additional resources to help your family (all linked in my bio): 🌱 The Vegan Baby Cookbook & Guide: 100+ recipes and essential info for ages 0–3 (comment COOKBOOK) 🌱 The Ultimate Vegan Lunchbox: 40 school-friendly lunch & snack recipes for toddlers & up (comment EBOOK) 🌱 FREE Vegan Parenting Starter Guide: coming soon! (comment GUIDE) 🌱 Shop our faves: Vitamins, kitchen tools, lunchbox gear, and more (comment SHOP) I post vegan tips & recipes for babies, toddlers, and big kids daily. Follow along if you’re here for it! 🥰 #vegan #veganbaby #veganfamily #plantbased #vegantoddler #veganmom #whatveganseat
Gotta start him early so he’s not 40 by the time he notices how fascinating birds are
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2w ago
heyashleyrenne
Gotta start him early so he’s not 40 by the time he notices how fascinating birds are
Being a Black vegan today is a reclamation of our roots. In our own way, it honors the history and culture of our ancestors. And that’s the green tea this week 🍵
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heyashleyrenne
Being a Black vegan today is a reclamation of our roots. In our own way, it honors the history and culture of our ancestors. And that’s the green tea this week 🍵
Today’s food scrap is aquafaba, the liquid from your can of chickpeas. I use it to make Aquafaba Whipped Cream, and sure we could eat it, but that’s not what we use it for 😝 Instead we use it for sensory play! My 5-year-old enjoys whipping it up with me. Then I just dump toys inside and he and my toddler have soooo much fun digging swishing their fingers through it, looking for treasures. How to Make Aquafaba Sensory Play Foam Ingredients: - 3/4 cup aquafaba, chilled (the liquid from canned chickpeas) - 1 tablespoon arrowroot starch (**alternative**: many people use cream of tartar instead) - 1/4 teaspoon blue spirulina powder Instructions: 1. Drain a can of chickpeas over a large bowl and refrigerate the liquid (called “aquafaba”) for at least 30 minutes. 2. Add arrowroot starch (or cream of tartar) and blue spirulina to the bowl of chilled aquafaba. Beat with a hand mixer on high for about 5 or so minutes. 4. Use immediately or refrigerate. Best used the same day before it deflates. Now sit back and watch your kids enjoy the magic of non-toxic, zero waste sensory play \(^_^)/
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heyashleyrenne
Today’s food scrap is aquafaba, the liquid from your can of chickpeas. I use it to make Aquafaba Whipped Cream, and sure we could eat it, but that’s not what we use it for 😝 Instead we use it for sensory play! My 5-year-old enjoys whipping it up with me. Then I just dump toys inside and he and my toddler have soooo much fun digging swishing their fingers through it, looking for treasures. How to Make Aquafaba Sensory Play Foam Ingredients: - 3/4 cup aquafaba, chilled (the liquid from canned chickpeas) - 1 tablespoon arrowroot starch (**alternative**: many people use cream of tartar instead) - 1/4 teaspoon blue spirulina powder Instructions: 1. Drain a can of chickpeas over a large bowl and refrigerate the liquid (called “aquafaba”) for at least 30 minutes. 2. Add arrowroot starch (or cream of tartar) and blue spirulina to the bowl of chilled aquafaba. Beat with a hand mixer on high for about 5 or so minutes. 4. Use immediately or refrigerate. Best used the same day before it deflates. Now sit back and watch your kids enjoy the magic of non-toxic, zero waste sensory play \(^_^)/
Found my kind of pizza place. Whether you stop by @pizzaverdura to dine in or order takeout to pick up, proceeds from your meal go to @farmofthefree Animal Sanctuary on July 7 from 5-9pm.
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heyashleyrenne
Found my kind of pizza place. Whether you stop by @pizzaverdura to dine in or order takeout to pick up, proceeds from your meal go to @farmofthefree Animal Sanctuary on July 7 from 5-9pm.
That cupcake almost got him 😙 One of my favorite parts of vegan parenting is giving my boys the space to normalize and explore their curiosity of whole plant foods. They are learning that animals are our friends and plants are our food 💚 Which one are you going for?
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heyashleyrenne
That cupcake almost got him 😙 One of my favorite parts of vegan parenting is giving my boys the space to normalize and explore their curiosity of whole plant foods. They are learning that animals are our friends and plants are our food 💚 Which one are you going for?
Brownies, fiber, and protein just go together. Beans are the ingredient of the month, so today we’re snackin’ on these Fudgy Vegan Black Bean Brownies (and not to worry, they don't taste the beans!). Here’s the recipe: - 1 can black beans (1.5 cups), drained + rinsed - 1/2 cup peanut butter or almond butter (or sunflower butter) - 1/3 cup maple syrup - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/3 cup chocolate chips (plus extra for topping) 1. Preheat your oven to 350F and line an 8x8 pan with parchment paper. 2. Add everything except the chocolate chips to a food processor. 3. Blend until smooth. 4. Stir in 1/3 cup chocolate chips. 5. Spread into the pan and sprinkle extra chips on top. 6. Bake 24-26 minutes. 7. Cool fully before slicing. Have you ever added black beans to brownies?
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4mo ago
heyashleyrenne
Brownies, fiber, and protein just go together. Beans are the ingredient of the month, so today we’re snackin’ on these Fudgy Vegan Black Bean Brownies (and not to worry, they don't taste the beans!). Here’s the recipe: - 1 can black beans (1.5 cups), drained + rinsed - 1/2 cup peanut butter or almond butter (or sunflower butter) - 1/3 cup maple syrup - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/3 cup chocolate chips (plus extra for topping) 1. Preheat your oven to 350F and line an 8x8 pan with parchment paper. 2. Add everything except the chocolate chips to a food processor. 3. Blend until smooth. 4. Stir in 1/3 cup chocolate chips. 5. Spread into the pan and sprinkle extra chips on top. 6. Bake 24-26 minutes. 7. Cool fully before slicing. Have you ever added black beans to brownies?

Ashley Renne (@heyashleyrenne) Instagram Stats & Analytics

Ashley Renne (@heyashleyrenne) has 150K Instagram followers with a 2.92% engagement rate over the past 12 months. Across 123 posts, Ashley Renne received 312K total likes and 11.3M impressions, averaging 2.54K likes per post. This page tracks Ashley Renne's performance metrics, top content, and engagement trends — updated daily.

Ashley Renne (@heyashleyrenne) Instagram Analytics FAQ

How many Instagram followers does Ashley Renne have?+
Ashley Renne (@heyashleyrenne) has 150K Instagram followers as of July 2026.
What is Ashley Renne's Instagram engagement rate?+
Ashley Renne's Instagram engagement rate is 2.92% over the last 12 months, based on 123 posts.
How many likes does Ashley Renne get on Instagram?+
Ashley Renne received 312K total likes across 123 posts in the last 12 months, averaging 2.54K likes per post.
How many Instagram impressions does Ashley Renne get?+
Ashley Renne's Instagram content generated 11.3M total impressions over the last 12 months.