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Non-toxic zero waste sensory play from something you prob have in your pantry rn 🥰 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. 3. Use immediately or refrigerate. Best used the same day before it deflates. 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 🤪 #veganmom #aquafaba #sensoryplay #toddlermom #zerowaste
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heyashleyrenne2
Non-toxic zero waste sensory play from something you prob have in your pantry rn 🥰 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. 3. Use immediately or refrigerate. Best used the same day before it deflates. 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 🤪 #veganmom #aquafaba #sensoryplay #toddlermom #zerowaste
Exposing my toddler to a wide variety of unprocessed plant foods has helped expand his palate and normalize whole food ingredients 💚 One thing I love about raising vegan kids is watching them build healthy relationships with food. #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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heyashleyrenne2
Exposing my toddler to a wide variety of unprocessed plant foods has helped expand his palate and normalize whole food ingredients 💚 One thing I love about raising vegan kids is watching them build healthy relationships with food. #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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 @AnimalHelpNow website, a resource I find helpful.
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heyashleyrenne2
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 @AnimalHelpNow website, a resource I find helpful.
They like what they like 😋 Normalizing whole plant foods has been one of the best adventures of vegan parenting. Which one are you choosing? #vegantoddler #veganmom #toddlermom #veganfamily #plantbased
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heyashleyrenne2
They like what they like 😋 Normalizing whole plant foods has been one of the best adventures of vegan parenting. Which one are you choosing? #vegantoddler #veganmom #toddlermom #veganfamily #plantbased
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 🍵 #soy #veganmom #soymilk #veganprotein #tofu
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heyashleyrenne2
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 🍵 #soy #veganmom #soymilk #veganprotein #tofu
These will make you question everything you thought you knew about cookies 😋 Have you ever served your kids chickpeas like this? #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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heyashleyrenne2
These will make you question everything you thought you knew about cookies 😋 Have you ever served your kids chickpeas like this? #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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 👌🏽 #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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heyashleyrenne2
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 👌🏽 #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
Nobody tells you how interesting birds get once you hit 40 #birdwatching #birdsoftiktok #patiomakeover #blackvegan #gardening
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heyashleyrenne2
Nobody tells you how interesting birds get once you hit 40 #birdwatching #birdsoftiktok #patiomakeover #blackvegan #gardening
Cookie dough, but make it packed with iron and protein 😋 Have your kids eaten chickpeas like this? #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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heyashleyrenne2
Cookie dough, but make it packed with iron and protein 😋 Have your kids eaten chickpeas like this? #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
Part 3 of an ongoing experiment to see what my toddler would choose 👀 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 have learned that animals are our friends and plants are our food 💚 #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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heyashleyrenne2
Part 3 of an ongoing experiment to see what my toddler would choose 👀 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 have learned that animals are our friends and plants are our food 💚 #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
Moving to a small village in south India for the summer as a vegan mom with two little kids unlocked a whole new level of self sufficiency in me. The first thing I had to learn was soy milk 🥲 Homemade Unsweetened Fortified Soy Milk (Makes about 4 cups) Ingredients: - 1 cup dry soybeans - 6 cups filtered water - Pinch of salt - Vanilla 1. Put the dry soy beans in a colander and rinse under water to remove any dirt. 2. Pour into a bowl and fill with water until it’s fully covered (make sure there’s about 2 inches of water over the top of it, because the beans will expand). Soak overnight, preferably 12+ hours. I do 24 hrs. 3. After soaking, drain the water. Optional: Briefly boil the soybeans in a pot of fresh water for about 5 minutes. The heat will deactivate the enzymes that give it a beany flavor. So while optional, I suggest not skipping this step. It’s the key to getting rid of the beany flavor. 4. Drain and transfer to a blender. Blend the soybeans with 6 cups of filtered water for about 2 full minutes or until completely smooth. 5. Strain through a nut milk bag or cheesecloth, squeezing the milk out like your life depends on it. Use dem muscles! 6. *Tip: Save the soy pulp (“okara”), you can use it in other recipes, so don’t throw away. 7. Pour the strained soymilk back into the pot and bring to a boil. Then reduce the heat and simmer for 15 to 20 minutes, stirring often and skimming any foam. 8. Remove the pot from heat. Add salt and vanilla if using. If you prefer it sweetened, add your sweetener of choice. 9. Storage + how to fortify: I like to pour it into 4 separate 8oz glass jars so I already have it portioned out into 1 cup servings. Then I add 300mg calcium to each. Shake well before each use (the calcium will naturally fall to the bottom). Ps. This is the same form of calcium companies use to fortify their plant milks. And remember: soybeans are just beans. Cooked properly, they are nothing to fear. #soymilk #veganmom #vegantoddler #veganrecipes #plantbasedmilk
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heyashleyrenne2
Moving to a small village in south India for the summer as a vegan mom with two little kids unlocked a whole new level of self sufficiency in me. The first thing I had to learn was soy milk 🥲 Homemade Unsweetened Fortified Soy Milk (Makes about 4 cups) Ingredients: - 1 cup dry soybeans - 6 cups filtered water - Pinch of salt - Vanilla 1. Put the dry soy beans in a colander and rinse under water to remove any dirt. 2. Pour into a bowl and fill with water until it’s fully covered (make sure there’s about 2 inches of water over the top of it, because the beans will expand). Soak overnight, preferably 12+ hours. I do 24 hrs. 3. After soaking, drain the water. Optional: Briefly boil the soybeans in a pot of fresh water for about 5 minutes. The heat will deactivate the enzymes that give it a beany flavor. So while optional, I suggest not skipping this step. It’s the key to getting rid of the beany flavor. 4. Drain and transfer to a blender. Blend the soybeans with 6 cups of filtered water for about 2 full minutes or until completely smooth. 5. Strain through a nut milk bag or cheesecloth, squeezing the milk out like your life depends on it. Use dem muscles! 6. *Tip: Save the soy pulp (“okara”), you can use it in other recipes, so don’t throw away. 7. Pour the strained soymilk back into the pot and bring to a boil. Then reduce the heat and simmer for 15 to 20 minutes, stirring often and skimming any foam. 8. Remove the pot from heat. Add salt and vanilla if using. If you prefer it sweetened, add your sweetener of choice. 9. Storage + how to fortify: I like to pour it into 4 separate 8oz glass jars so I already have it portioned out into 1 cup servings. Then I add 300mg calcium to each. Shake well before each use (the calcium will naturally fall to the bottom). Ps. This is the same form of calcium companies use to fortify their plant milks. And remember: soybeans are just beans. Cooked properly, they are nothing to fear. #soymilk #veganmom #vegantoddler #veganrecipes #plantbasedmilk
Here’s a savory one for you 😋 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. 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. #vegantoddler #veganmom #toddlermom #eggfree #plantbased
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heyashleyrenne2
Here’s a savory one for you 😋 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. 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. #vegantoddler #veganmom #toddlermom #eggfree #plantbased
Sweet potato and black beans stuffed into a crispy quesadilla and cut into cute little triangles. This is episode 5 of Snackable Veggies, my series turning vegetables into vegan snacks for babies, toddlers, and big kids. Now save this & go do it! Sweet Potato Black Bean Quesadilla Bites 2 medium sweet potatoes (skin on for extra nutrients), cubed Olive oil 1 teaspoon cumin 1 teaspoon mild chili powder 1 teaspoon garlic powder 1 teaspoon onion powder Salt to taste 1 can black beans, drained and rinsed Fresh cilantro, chopped Juice of half a lime 1 cup (or more) shredded vegan mozzarella 4 tortillas - In a bowl, toss cubed sweet potato with olive oil, cumin, chili powder, garlic powder, onion powder, and salt. - Spread on a baking sheet and roast at 400F for 30 minutes until fork tender. - In the same bowl, roughly mash the roasted sweet potatoes, then stir in black beans, cilantro, and lime juice. Taste and adjust seasonings if needed. - Spread the filling onto half of a tortilla, top with vegan mozzarella, and fold over. Add mozzarella to other side as well. Repeat with the other tortillas. - Heat oil in a pan and cook for 3-4 mins per side or until golden and crispy. - Let it cool a little and then cut into snackable triangles. Serve with salsa, avocado slices, or guacamole You’ve got vitamin A from the sweet potato and plant protein and fiber from the black beans. #vegantoddler #veganmom #healthykids #quesadilla #wholefoodplantbased
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heyashleyrenne2
Sweet potato and black beans stuffed into a crispy quesadilla and cut into cute little triangles. This is episode 5 of Snackable Veggies, my series turning vegetables into vegan snacks for babies, toddlers, and big kids. Now save this & go do it! Sweet Potato Black Bean Quesadilla Bites 2 medium sweet potatoes (skin on for extra nutrients), cubed Olive oil 1 teaspoon cumin 1 teaspoon mild chili powder 1 teaspoon garlic powder 1 teaspoon onion powder Salt to taste 1 can black beans, drained and rinsed Fresh cilantro, chopped Juice of half a lime 1 cup (or more) shredded vegan mozzarella 4 tortillas - In a bowl, toss cubed sweet potato with olive oil, cumin, chili powder, garlic powder, onion powder, and salt. - Spread on a baking sheet and roast at 400F for 30 minutes until fork tender. - In the same bowl, roughly mash the roasted sweet potatoes, then stir in black beans, cilantro, and lime juice. Taste and adjust seasonings if needed. - Spread the filling onto half of a tortilla, top with vegan mozzarella, and fold over. Add mozzarella to other side as well. Repeat with the other tortillas. - Heat oil in a pan and cook for 3-4 mins per side or until golden and crispy. - Let it cool a little and then cut into snackable triangles. Serve with salsa, avocado slices, or guacamole You’ve got vitamin A from the sweet potato and plant protein and fiber from the black beans. #vegantoddler #veganmom #healthykids #quesadilla #wholefoodplantbased
I just need you to know how easy this is to make so you don’t have to always buy it at the store! My kids love hummus as a spread and I love that it’s just whole food ingredients. #hummus #vegansnacks #veganmom #veganrecipes #healthykids
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heyashleyrenne2
I just need you to know how easy this is to make so you don’t have to always buy it at the store! My kids love hummus as a spread and I love that it’s just whole food ingredients. #hummus #vegansnacks #veganmom #veganrecipes #healthykids
My kid-friendly Coconut Chickpea Curry served over coconut millet is one of my favorite “Ready in Under 30-Minute” meals to make. And toddler-approved! Zero Waste Tips: - Don’t throw away your onion and garlic scraps. Freeze them and make a veggie broth later. I’ll share my recipe this month. - Don’t throw out your canned chickpea liquid. It’s called aquafaba and I’ll show you my favorite way to reuse it in my next video. 👩🏽‍🍳 RECIPE 🍚 Coconut millet: - 1 cup millet - 1 cup full-fat coconut milk - 1 cup water - Pinch of salt - Squeeze of lime 1. Heat a dry pot over medium heat. Add 1 cup millet. 2. Add 1 cup full-fat coconut milk + 1 cup water and a pinch of salt. Stir it up. 3. Bring to a boil. Then reduce to low, cover, and simmer for 18 minutes. 4. Remove from heat and let it steam, covered, for 5 minutes. 5. Fluff with a fork and finish with a squeeze of lime. 🍛 Coconut Chickpea Curry: - 1/2 large onion, chopped - 2-3 cloves of garlic, chopped - 1/4 teaspoon ground ginger - 1/4 teaspoon thyme - 1 (15 oz) can crushed tomatoes - 1 (13.5 oz) can full-fat coconut milk - 1 (15 oz) can chickpeas, drained and rinsed (that’s about 1.5 cups cooked chickpeas) - 2 tablespoons curry powder - 1/2 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 cup frozen peas - Squeeze of lime 1. Heat some cooking oil in a wok or large pan and sauté the garlic, onion, ground ginger, and thyme until fragrant and golden. 2. Add tomatoes, coconut milk, chickpeas, and spices. Cook for another 10 minutes. 3. Add frozen peas. Stir and cook for 5 minutes more. 4. Serve the curry over coconut millet and enjoy. ✨ Ps. This was also an example of using what you have, because I ran out of full-fat coconut milk, so I ended up using some beverage-style coconut milk I found in my pantry instead. I added a tablespoon of arrowroot starch to help thicken it since the coconut milk I used was thinner than full-fat. #vegandinner #chickpeas #vegantoddler #WholeFoodPlantBased #veganrecipes
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heyashleyrenne2
My kid-friendly Coconut Chickpea Curry served over coconut millet is one of my favorite “Ready in Under 30-Minute” meals to make. And toddler-approved! Zero Waste Tips: - Don’t throw away your onion and garlic scraps. Freeze them and make a veggie broth later. I’ll share my recipe this month. - Don’t throw out your canned chickpea liquid. It’s called aquafaba and I’ll show you my favorite way to reuse it in my next video. 👩🏽‍🍳 RECIPE 🍚 Coconut millet: - 1 cup millet - 1 cup full-fat coconut milk - 1 cup water - Pinch of salt - Squeeze of lime 1. Heat a dry pot over medium heat. Add 1 cup millet. 2. Add 1 cup full-fat coconut milk + 1 cup water and a pinch of salt. Stir it up. 3. Bring to a boil. Then reduce to low, cover, and simmer for 18 minutes. 4. Remove from heat and let it steam, covered, for 5 minutes. 5. Fluff with a fork and finish with a squeeze of lime. 🍛 Coconut Chickpea Curry: - 1/2 large onion, chopped - 2-3 cloves of garlic, chopped - 1/4 teaspoon ground ginger - 1/4 teaspoon thyme - 1 (15 oz) can crushed tomatoes - 1 (13.5 oz) can full-fat coconut milk - 1 (15 oz) can chickpeas, drained and rinsed (that’s about 1.5 cups cooked chickpeas) - 2 tablespoons curry powder - 1/2 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 cup frozen peas - Squeeze of lime 1. Heat some cooking oil in a wok or large pan and sauté the garlic, onion, ground ginger, and thyme until fragrant and golden. 2. Add tomatoes, coconut milk, chickpeas, and spices. Cook for another 10 minutes. 3. Add frozen peas. Stir and cook for 5 minutes more. 4. Serve the curry over coconut millet and enjoy. ✨ Ps. This was also an example of using what you have, because I ran out of full-fat coconut milk, so I ended up using some beverage-style coconut milk I found in my pantry instead. I added a tablespoon of arrowroot starch to help thicken it since the coconut milk I used was thinner than full-fat. #vegandinner #chickpeas #vegantoddler #WholeFoodPlantBased #veganrecipes
Sweet potato 🪄 Brownies 😋 It’s ep 1 of Snackable Veggies where we transform a vegetable into a toddler-approved snack. What veggie should I do next?? Recipe: - 1 medium/large sweet potato, peeled + chopped - 1/2 cup peanut butter or almond butter (or a seed butter if allergic) - 1/3 cup unsweetened cocoa powder - 1/4 cup maple syrup (or more to taste) - 1 teaspoon vanilla - 1/2 teaspoon baking powder - Pinch of salt - Optional: vegan chocolate chips 1. Preheat oven to 350°F. 2. Steam your sweet potato until soft (10-15 mins). 3. Blend steamed sweet potatoes in a food processor (or mash in a mixing bowl). 4. Mix in the rest of the ingredients. 5. Press into a parchment-lined loaf pan or square pan (I used 8x8). Bake 20-22 mins. 6. Cool before slicing (they firm as they cool). #veganmom #toddlermom #plantbased #vegansnacks #brownies
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heyashleyrenne2
Sweet potato 🪄 Brownies 😋 It’s ep 1 of Snackable Veggies where we transform a vegetable into a toddler-approved snack. What veggie should I do next?? Recipe: - 1 medium/large sweet potato, peeled + chopped - 1/2 cup peanut butter or almond butter (or a seed butter if allergic) - 1/3 cup unsweetened cocoa powder - 1/4 cup maple syrup (or more to taste) - 1 teaspoon vanilla - 1/2 teaspoon baking powder - Pinch of salt - Optional: vegan chocolate chips 1. Preheat oven to 350°F. 2. Steam your sweet potato until soft (10-15 mins). 3. Blend steamed sweet potatoes in a food processor (or mash in a mixing bowl). 4. Mix in the rest of the ingredients. 5. Press into a parchment-lined loaf pan or square pan (I used 8x8). Bake 20-22 mins. 6. Cool before slicing (they firm as they cool). #veganmom #toddlermom #plantbased #vegansnacks #brownies
Is this a perfect bedtime snack? I think so. Will you get the trophy you deserve? Meh, probably not. But your kid's belly will be full and you'll have made it through another bedtime. Recipe on my Substack 😋 #veganrecipes #vegansnacks #snacksforkids #toddlermom #veganmom
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heyashleyrenne2
Is this a perfect bedtime snack? I think so. Will you get the trophy you deserve? Meh, probably not. But your kid's belly will be full and you'll have made it through another bedtime. Recipe on my Substack 😋 #veganrecipes #vegansnacks #snacksforkids #toddlermom #veganmom
We don’t sleep on nuts & seeds in our home. A sprinkle here, a sprinkle there. Those nutrients add up for kids! Protein, iron, zinc, calcium, omega-3 ALAs, the list goes on. And if you have a nut allergy in your house, seeds are a great replacement nutritionally and texturally. #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
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heyashleyrenne2
We don’t sleep on nuts & seeds in our home. A sprinkle here, a sprinkle there. Those nutrients add up for kids! Protein, iron, zinc, calcium, omega-3 ALAs, the list goes on. And if you have a nut allergy in your house, seeds are a great replacement nutritionally and texturally. #vegantoddler #veganmom #toddlermom #veganfamily #wholefoodplantbased
Help me translate “yummy in my tummy” into a numerical rating 😚 Recipe on my Substack blog (titled “The Roasted Veggie Lentil Soup my Kids Adore”). #veganfood #lentils #toddlermom #vegankids #veganrecipe
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heyashleyrenne2
Help me translate “yummy in my tummy” into a numerical rating 😚 Recipe on my Substack blog (titled “The Roasted Veggie Lentil Soup my Kids Adore”). #veganfood #lentils #toddlermom #vegankids #veganrecipe
Gotta start him early so he’s not 40 by the time he notices how fascinating birds are. 🐦🐦 #birding #birdwatching #screenfreeplay
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heyashleyrenne2
Gotta start him early so he’s not 40 by the time he notices how fascinating birds are. 🐦🐦 #birding #birdwatching #screenfreeplay

heyashleyrenne (@heyashleyrenne2) Tiktok Stats & Analytics

heyashleyrenne (@heyashleyrenne2) has 545 Tiktok followers with a 6.84% engagement rate over the past 12 months. Across 25.0 videos, heyashleyrenne received 16.4K total likes and 247K views, averaging 656 likes per video. This page tracks heyashleyrenne's performance metrics, top content, and engagement trends — updated daily.

heyashleyrenne (@heyashleyrenne2) Tiktok Analytics FAQ

How many TikTok followers does heyashleyrenne have?+
heyashleyrenne (@heyashleyrenne2) has 545 TikTok followers as of August 2026.
What is heyashleyrenne's TikTok engagement rate?+
heyashleyrenne's TikTok engagement rate is 6.84% over the last 12 months, based on 25.0 videos.
How many likes does heyashleyrenne get on TikTok?+
heyashleyrenne received 16.4K total likes across 25.0 videos in the last 12 months, averaging 656 likes per video.
How many TikTok views does heyashleyrenne get?+
heyashleyrenne's TikTok content generated 247K total views over the last 12 months.