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Bay Area, CA
still pinching myself that this happened! 2 months married to the best man i’ve ever known and it’s my favorite thing ever 🥲 planning @fetelledesigns venue @lechacuel florist @storylinesfloralco video @sydneysigmonfilms photo @tayylorannphoto dj @blvd.ent cake @samsammcakes catering @cheftimothybrice rentals @planksandpatina @sigpartyrentals hair & makeup @juliehiles_beauty dress @alenaleenabridal suit @stitchandtie signage @studiorestore.co
baked kale salad with crispy quinoa, pickled shallots, golden raisins and sunflower seeds. shoutout to @earthboundfarm for making it easy to add in more fresh, tasty greens I have been wanting to try @justine_snacks baked salad forever and finally did! it’s so so good 😍 here’s my spin on it! i used @earthboundfarm organic chopped kale which saved me some steps too 🙌 for the kale: line a baking sheet with parchment paper and add a bag of @earthboundfarm organic chopped kale drizzle with olive oil and season with salt and pepper. toss to coat evenly. bake for 5 minutes at 450º for the pickled shallots (+ dressing) add 3 tbsp honey + 2 tbsp water to a small saucepan and whisk together over medium heat. add a pinch of salt + 1/4 cup apple cider vinegar and simmer for a couple minutes. pour over the shallots and stir. let sit while you prepare the rest of the salad for the crispy quinoa: 2 cups quinoa (cooked according to directions) drizzle of olive oil salt and paper when the kale is done, add to a bowl. turn oven down to 375°. using the same baking sheet, spread quinoa out, toss with olive oil and salt and pepper. bake for 20-25 minutes, tossing halfway until it’s golden and has a slight crisp mix-ins: 1/3 cup golden raisins (soaked in a splash of apple cider vinegar and warm water to plump them up) 1/2 cup roasted sunflower seeds toss the pickled shallot (+ remaining honey vinegar mix) in with the baked kale. sprinkle the raisins and sunflower seeds over the top. add the crispy quinoa to the top and serve warm! #earthboundfarm
teriyaki chicken bowls with quinoa, broccolini, and quick pickled shallots for the teriyaki chicken: 1 package boneless, skinless chicken thighs 1/2 cup teriyaki sauce (i personally love the no soy island teriyaki from @primalkitchen) salt & pepper to taste add all ingredients to an instant pot. cook on high pressure for 20 minutes. manually release pressure and allow to cool for a couple minutes. then shred the chicken with 2 forks or pro tip: use an electric hand mixer. let sit for 10 minutes to soak up all the juices for the quick pickled shallots: 1/2 cup water 1/2 cup apple cider vinegar 1 tsp honey 1/4 tsp salt 2 shallots, thinly sliced bring water, vinegars, honey, and salt to a simmer add sliced shallots to a jar and pour honey vinegar mixture over the top cover with a lid and let sit for at least 30 minutes also looove this meal with some rice instead of quinoa! #mealprep #instantpot #instantpotrecipes #glutenfree #dairyfree #easyrecipes #healthyfood #healthylifestyle #healthyrecipes #mealideas #dinnerideas
the combo of the season 🤭🍊🍫 sumo citrus dipped in melted chocolate + flaky sea salt!! just trust me inspired by @olivianoceda ofc 🧡 #todayfood #eeeeeats #recipe #f52grams #goodmoodfood #foodblogger #feedfeed #vegan #healthyrecipes #healthylifestyle #healthydessert #foodblogfeed #glutenfree #snack #easysnack
simple. easy. delicious. 🌱 we have this salad every night and can’t get enough. the dressing is everything 🙌 baby spring mix cucumber, sliced carrot, shaved fresh parsley, chopped sprouted pumpkin seeds (also so good with sunflower seeds) +++ lemon dijon tahini dressing (1/4 cup tahini, juice of 1 lemon, 1 tbsp dijon mustard, 1 tbsp olive oil, salt and pepper to taste, water to thin as needed)
just a check-in to let you know i’m still in my oats era 🏼 save this post for my everyday oatmeal recipe!! bring 1 cup of nut milk to a boil. stir in 1/2 cup sprouted rolled oats, 1 tsp chia seeds, 1 tsp ground flax, and a pinch of sea salt. turn to a simmer and cook for 3-5 min. when cooked to your liking, stir in 2 tbsp vanilla protein (optional) top with your faves! i did pb, strawberries, banana, and chocolate chips
creamy tortellini soup on this rainy day 1 tablespoon olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced 3 carrots, sliced 2 small zucchinis, sliced 1 teaspoon italian seasoning 4 tablespoons tomato paste 8 oz can tomato sauce (or diced tomatoes) 4 cups vegetable stock 9 ounces refrigerated tortellini 4 tablespoons cashew butter + 1 cup warm water sea salt and pepper, to taste lemon, fresh parsley, and parmesan to garnish heat the olive oil in a large pot over medium-high heat. add the onion and cook until translucent, about 3 minutes. add the garlic and italian seasoning and cook for 1 minute add carrots. cook for 3 minutes add tomato paste, tomato sauce, and veggie stock to the pot stir, season with salt and pepper, and bring to a boil. boil for 2-3 minutes. then add zucchini and boil for 3 more minutes. add tortellini and cook according to package directions (mine was 4 minutes) meanwhile, blend cashew butter and warm water together when tortellini is cooked through, turn heat to a simmer and stir in cashew + water mixture to thicken the soup let simmer for a couple minutes, tasting and adjusting seasoning as needed serve with a squeeze of lemon juice, fresh italian parsley, and some grated parm #soup #soupseason #vegetarian #eeeeeats #eatgoodfeelgood #eatclean #eatgood #feelgood #healthyrecipes #healthandwellness #todayfood #mealideas #reelsinstagram #easyrecipes #cozy
avo toast with soft boiled eggs & dill 🏼 for the perfect jammy soft boiled eggs: boil water, carefully drop eggs into the pot with a slotted spoon and cook for 6 and a half to 7 and a half minutes (depending on how you like your yolk) immediately place in an ice bath to cool before peeling
this audio speaks to my soul
some 2022 fan faves — all recipes can be found on the reels section of my page 🥰 what recipes should i make in 2023?!