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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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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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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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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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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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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?
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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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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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 🍵
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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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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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
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 marks 6 weeks since we’ve been slow living in South India—and this season has already shifted so much for us. From air-fried vegan snacks to school bus mornings, rain-drenched afternoons, and spontaneous night festivals…this chapter has been filled with slow living, everyday wonder, and SO much growth. We’ve reconnected with nature, embraced lots of screen-free days, and leaned into making more from scratch—even our own fortified soy milk. The kids have been trying new local foods, exploring barefoot, and building the kind of childhood memories I always dreamed of giving them. This post is just a glimpse into what life’s looked like so far for the past month and a half. Simple. Intentional. Wild in all the best ways. Let me know which moment made you smile the most. Have you ever thought of taking your family abroad for a season of slow living? It's been my dream 🥹
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heyashleyrenne
Today marks 6 weeks since we’ve been slow living in South India—and this season has already shifted so much for us. From air-fried vegan snacks to school bus mornings, rain-drenched afternoons, and spontaneous night festivals…this chapter has been filled with slow living, everyday wonder, and SO much growth. We’ve reconnected with nature, embraced lots of screen-free days, and leaned into making more from scratch—even our own fortified soy milk. The kids have been trying new local foods, exploring barefoot, and building the kind of childhood memories I always dreamed of giving them. This post is just a glimpse into what life’s looked like so far for the past month and a half. Simple. Intentional. Wild in all the best ways. Let me know which moment made you smile the most. Have you ever thought of taking your family abroad for a season of slow living? It's been my dream 🥹
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 \(^_^)/
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?
Atlanta, please keep showing up for your local vegan restaurants 💚 @veganmeplease almost had to close, but the community showed up big time and I get why! This walnut taco bowl was EVERYTHING. 🌮 I got: Walnut Taco Bowl 🌯 Hubby got: Oyster Mushroom Chk’n Philly Cheesesteak 📍4108 Covington Hwy, Ste 500, Decatur, GA 30032 ———— 💚❗️Please help spread awareness. Some ways to show support: 🌱 Share this to your story 🌱 Repost this video (new feature) 🌱 Like this post 🌱 Save this for your next vegan food run 🌱 Tag a friend who’d love this spot! Thanks so much and please remember to support your local vegan gems. When we show up, we help keep them open. #SupportVeganATL 🥰🙏🏽
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heyashleyrenne
Atlanta, please keep showing up for your local vegan restaurants 💚 @veganmeplease almost had to close, but the community showed up big time and I get why! This walnut taco bowl was EVERYTHING. 🌮 I got: Walnut Taco Bowl 🌯 Hubby got: Oyster Mushroom Chk’n Philly Cheesesteak 📍4108 Covington Hwy, Ste 500, Decatur, GA 30032 ———— 💚❗️Please help spread awareness. Some ways to show support: 🌱 Share this to your story 🌱 Repost this video (new feature) 🌱 Like this post 🌱 Save this for your next vegan food run 🌱 Tag a friend who’d love this spot! Thanks so much and please remember to support your local vegan gems. When we show up, we help keep them open. #SupportVeganATL 🥰🙏🏽
There’s nothin like making your own rich, creamy hummus! This is Episode 3 of Back to Basics, where I show you how I make a kid-friendly pantry staple from scratch, so you don’t have to buy it from the store. This recipe has some fun seasonings to help expand your kiddo’s palate. In my Vegan Baby Cookbook, I interviewed pediatrician @plantbasedkidsmd , who said “Babies can enjoy a wide range of herbs and spices in their food.” So, don’t be shy! Give it a try. Garlic Hummus Recipe (Ages: 6 months+) Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed (this is 1.5 cups of cooked chickpeas) 1/4 cup tahini 1 tablespoon minced garlic 1 1/2 tablespoons of fresh lemon juice 3 tablespoons extra virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon mild chili powder 3 tablespoons water Salt to taste (Tip: omit for infants and salt your portion separately) Optional garnish: Pinch of paprika and a splash of extra virgin olive oil Instructions: 1. Combine all the ingredients, except the optional garnishes, in a food processor or high speed blender and blitz until smooth & creamy. Add more water if needed. 2. Taste it and adjust the seasonings if needed! Do you usually buy this from the store or make it yourself?
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heyashleyrenne
There’s nothin like making your own rich, creamy hummus! This is Episode 3 of Back to Basics, where I show you how I make a kid-friendly pantry staple from scratch, so you don’t have to buy it from the store. This recipe has some fun seasonings to help expand your kiddo’s palate. In my Vegan Baby Cookbook, I interviewed pediatrician @plantbasedkidsmd , who said “Babies can enjoy a wide range of herbs and spices in their food.” So, don’t be shy! Give it a try. Garlic Hummus Recipe (Ages: 6 months+) Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed (this is 1.5 cups of cooked chickpeas) 1/4 cup tahini 1 tablespoon minced garlic 1 1/2 tablespoons of fresh lemon juice 3 tablespoons extra virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon mild chili powder 3 tablespoons water Salt to taste (Tip: omit for infants and salt your portion separately) Optional garnish: Pinch of paprika and a splash of extra virgin olive oil Instructions: 1. Combine all the ingredients, except the optional garnishes, in a food processor or high speed blender and blitz until smooth & creamy. Add more water if needed. 2. Taste it and adjust the seasonings if needed! Do you usually buy this from the store or make it yourself?
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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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?
Whelp. If you grew up with the Food Pyramid taped to your cafeteria wall, same. But the version we learned wasn’t based on science, it was shaped by the sales strategies of huge meat & dairy lobbyists. These industries pushed hard to position their products as “daily essentials” even when the early drafts recommended LESS of them. The early dietary guideline drafts even stated findings on how certain cancers were uncommon in countries with diets low in animal fat and almost zero dairy products. When we know better, we can raise our kids with real nutrition instead of industry marketing. Save & share this if you grew up on this pyramid scam too. Ps. Do you like these green tea episodes as videos or carousels better? 🥰 ———- ❗️💚 Please help me continue creating free educational content. Different ways you can support my work: 🌱 Follow my account 🌱 Repost this (new feature) 🌱 Save this post 🌱 Share this to your story 🌱 Like this post I also have vegan cookbooks and guides linked in my bio if interested! Thanks so much and let’s keep unlearning the harmful myths sold to us by billion dollar industries. So our families, the planet, and animals can thrive. ✨🌎🐮
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heyashleyrenne
Whelp. If you grew up with the Food Pyramid taped to your cafeteria wall, same. But the version we learned wasn’t based on science, it was shaped by the sales strategies of huge meat & dairy lobbyists. These industries pushed hard to position their products as “daily essentials” even when the early drafts recommended LESS of them. The early dietary guideline drafts even stated findings on how certain cancers were uncommon in countries with diets low in animal fat and almost zero dairy products. When we know better, we can raise our kids with real nutrition instead of industry marketing. Save & share this if you grew up on this pyramid scam too. Ps. Do you like these green tea episodes as videos or carousels better? 🥰 ———- ❗️💚 Please help me continue creating free educational content. Different ways you can support my work: 🌱 Follow my account 🌱 Repost this (new feature) 🌱 Save this post 🌱 Share this to your story 🌱 Like this post I also have vegan cookbooks and guides linked in my bio if interested! Thanks so much and let’s keep unlearning the harmful myths sold to us by billion dollar industries. So our families, the planet, and animals can thrive. ✨🌎🐮
High in protein + iron from the chickpeas, this edible vegan cookie dough is the easiest, quickest sweet treat you can make for your kids! 3 ways to serve Chickpea Cookie Dough: 1. Roll into little balls for your littles 2. Roll into ice-cream sized balls for big kids 3. Scoop all the dough into a glass jar and eat it right outta the jar! Ingredients: 1 can chickpeas (drained + rinsed) ¼ cup peanut butter 3 tbsp maple syrup 1 teaspoon vanilla Pinch of salt 1/4 cup rolled oats (or oat flour) 1/2 cup vegan milk chocolate chips (or dark chocolate chips) Directions: Literally just blend everything together (except the chocolate chips). After you finish blending, stir in the chocolate chips and serve as is! Or roll into little balls (my 5-year-old LOVES it like this).
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heyashleyrenne
High in protein + iron from the chickpeas, this edible vegan cookie dough is the easiest, quickest sweet treat you can make for your kids! 3 ways to serve Chickpea Cookie Dough: 1. Roll into little balls for your littles 2. Roll into ice-cream sized balls for big kids 3. Scoop all the dough into a glass jar and eat it right outta the jar! Ingredients: 1 can chickpeas (drained + rinsed) ¼ cup peanut butter 3 tbsp maple syrup 1 teaspoon vanilla Pinch of salt 1/4 cup rolled oats (or oat flour) 1/2 cup vegan milk chocolate chips (or dark chocolate chips) Directions: Literally just blend everything together (except the chocolate chips). After you finish blending, stir in the chocolate chips and serve as is! Or roll into little balls (my 5-year-old LOVES it like this).
Last summer my husband pointed out I had no hobbies and he was right. Happy to report that yesterday I entered Chapter 40 of my life and I did, in fact, bring a few rediscovered hobbies along with me (thanks Obama 😉). Here’s to 40 and to childlike joy that never ages out 🤞🏽
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heyashleyrenne
Last summer my husband pointed out I had no hobbies and he was right. Happy to report that yesterday I entered Chapter 40 of my life and I did, in fact, bring a few rediscovered hobbies along with me (thanks Obama 😉). Here’s to 40 and to childlike joy that never ages out 🤞🏽
Gaz, hit me up if you ever change your mind. This summer marks my 10-year veganversary. still vegan and could never go back 💚🐷
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1w ago
heyashleyrenne
Gaz, hit me up if you ever change your mind. This summer marks my 10-year veganversary. still vegan and could never go back 💚🐷

Ashley Renne (@heyashleyrenne) Instagram Stats & Analytics

Ashley Renne (@heyashleyrenne) has 149K Instagram followers with a 3.35% engagement rate over the past 12 months. Across 128 posts, Ashley Renne received 161K total likes and 5.24M impressions, averaging 1.25K 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 149K Instagram followers as of June 2026.
What is Ashley Renne's Instagram engagement rate?+
Ashley Renne's Instagram engagement rate is 3.35% over the last 12 months, based on 128 posts.
How many likes does Ashley Renne get on Instagram?+
Ashley Renne received 161K total likes across 128 posts in the last 12 months, averaging 1.25K likes per post.
How many Instagram impressions does Ashley Renne get?+
Ashley Renne's Instagram content generated 5.24M total impressions over the last 12 months.