Jeannette Root

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Bay Area, CA

Member Since MARCH 30, 2020
Social Audience 122K
sweatysweetpotato 122K Last Month Last 3 Months
  • Posts 9 40
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absolutely, yes please, thank you — cinnamon crunch banana bread 🥲 preheat oven to 350º in a large bowl mix: 3 mashed, super ripe bananas 1/3 cup olive oil 2 eggs 1/3 cup maple syrup 1/3 cup white sugar in another bowl mix: 2 cups all purpose flour 1/2 tsp salt 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon fold dry ingredients into wet mixture. mix until incorporated make the cinnamon streusel topping: in a bowl, combine 1/3 cup sugar, 1 tsp cinnamon, 2 tbsp cold butter, 3 tbsp flour (i used my hands) line a loaf pan with parchment paper. pour in banana bread batter and sprinkle streusel topping over the top bake for 50-55 minutes, until a toothpick comes out clean. enjoy 💛 #bananabread #fallrecipes #healthandwellnessjourney #balancedlife #easyrecipes #fallbaker #aestheticfood #feedfeed #feedfeedbaking #reelsinstagram #eeeeeats

a classic 🫶🏼 cook oats your favorite way (here’s my go to: soak 1/2 cup oats, 1 tsp chia, 1 tsp ground flaxseed, pinch sea salt, 1/2 scoop vanilla protein, in about 2/3 cup hot water for an hour) make caramelized banana: slice banana into coins. add coconut oil to a pan over medium heat. add banana coins and cook for a few minutes on each side until golden. sprinkle with sea salt and cinnamon assemble your oat bowl with a scoop of yogurt, nut butter of choice, caramelized banana, more cinnamon, and a sprinkle of bee pollen 💛

homemade sweet potato gnocchi with brussels sprouts 🫶🏼 a perfect vegetarian dish to serve at your friendsgiving or thanksgiving gathering! 12oz brussels sprouts #earthboundfarm olive oil gnocchi (homemade or store bought – directions for homemade below) salt + pepper 4 tbsp butter 1/2 tsp honey fresh parmesan halve the brussels sprouts in a large skillet over medium-high heat, add a few tbsps olive oil add the brussels sprouts, season with salt + pepper, and arrange cut-side down let the brussels cook undisturbed, for a few minutes until they are browned stir and cook until the brussels sprouts are slightly tender, another 2-3 min, then transfer to a bowl. in the same skillet, add another 1 tbsp olive oil. break apart any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2-4 minutes. add the butter and honey, season with salt + pepper, and cook, stirring, until the butter is golden (should smell nutty) 1-2 min. add in the brussels sprouts until warmed through and serve with grated parm for the homemade sweet potato gnocchi: 1 cup sweet potato (cooked and mashed) 2/3+ cup cassava flour (+ more for rolling) 1 tsp olive oil 1/2 tsp sea salt in a large bowl, add mashed sweet potato, cassava flour, sea salt, and oil. knead everything together, adding more flour as needed to form a dry-ish dough. knead well until everything is combined, form a ball. add flour to a clean surface and slice the ball of dough into quarters. roll out each quarter until it is around 1” thick using a knife, slice into 1” sections bring a large pot of salted water to a boil. carefully add in gnocchi and cook until they start to float (1-2 min) then, add gnocchi to a pan over medium-high heat with 1 tbsp olive oil. cook, undisturbed until crispy. season with salt and pepper

ohhh my gosh the flavors in this salad 😍🍊 for the salad // 2 oranges, peeled and chopped 8oz steamed and peeled beets, chopped (i used the ones from trader joes) 1/4 cup chives, chopped 1 shallot, diced 1/4 cup pistachios, chopped 1/4 cup goat cheese 3-4 cups kale, destemmed and chopped +drizzle olive oil +drizzle apple cider vinegar +pinch sea salt for the dressing // 1 tbsp honey or maple 2 tbsp apple cider vinegar 3 tbsp olive oil salt + pepper place the de-stemmed kale in a large mixing bowl. drizzle with olive oil, apple cider vinegar (or lemon), and a pinch of salt. massage with your hands for 2-3 minutes until the kale softens add in the rest of the ingredients mix the dressing together and pour over the salad. toss to combine and enjoy! #salad #fallrecipes #easyrecipes #healthandwellness #healthyfood #healthyrecipes #eatyourveggies #saladrecipe #wellness #thanksgiving #sidedish

+ a honey dijon dressing! the perfect side salad for all your fall meals 🤗 handful mixed greens 1 apple, cut into matchsticks 1 small fennel bulb, thinly sliced handful pomegranate seeds 1/4 cup chopped & toasted walnuts 1/4 cup fresh dill dressing: 1 tsp whole grain dijon juice of half a lemon 1 tsp honey 3 tbsp olive oil pinch salt #salad #fallrecipes #easyrecipes #healthandwellness #healthyfood #healthyrecipes #eatyourveggies #saladrecipe #wellness

one month! screaming crying 🥲😍🤯🥹💍

easy, delicious snacks are where it’s at i love to add @ritual essential protein to my yogurt bowls to up the protein. plus it tastes amazing! ritual essential protein is vegan friendly, has no artificial flavors, + has a complete amino acid profile. it’s also sugar free and has the best vanilla flavor! use my code JEANNETTE20 for 20% off your first month! #ritualpartner recipe: in a bowl, mix a few scoops yogurt (i use plain skyr), 1/2 scoop @ritual protein, pinch salt, and a little splash nut milk until smooth. top with whatever fruit you have on hand, nut butter, and some hemp hearts. SO BOMB ❤️

got you covered on the cozy eats 😌 recipes can all be found in reels! #recipes #cozyvibes #cozy #fall #fallrecipes #healthyrecipes #healthyfood #healthandwellness #wellnessjourney #eeeeeats

i 🫶🏼 fried rice ingredients // 3 tbsp olive oil 3 eggs, whisked 1 cup frozen peas 2 boneless skinless chicken thighs, cut into small bite-sized pieces 1 cup yellow onion, diced 4 garlic cloves, minced 1 cup basmati rice, rinsed and drained 1 cup low sodium chicken broth (i used bone broth) 2 carrots, peeled and diced 1/4 cup coconut aminos (more or less as desired, or use soy sauce) 3/4 teaspoon toasted sesame oil sea salt + black pepper to taste directions // turn instant pot to sauté mode. when hot, add 1-2 tbsp olive oil. add eggs and let sit for 10 seconds, gently stir around every 20 seconds or so until done. remove and set on a plate
in the empty instant pot, add frozen peas. sauté until thawed. transfer to a bowl scrape any remaining egg off the bottom then add another 1-2 tablespoons oil to the pot. add chicken in a single layer, cook undisturbed for 2 minutes. stir, then add onions and garlic, cook (stirring occasionally) for another 2-3 minutes
add the rinsed and drained rice and sauté for about 20 seconds. stir in chicken stock and carrots scrape the sides, close the lid and seal the valve press cancel to turn off sauté mode. cook on high pressure for 3 minutes. let the pressure naturally release for 12 minutes. release the remaining pressure. stir in eggs, peas, coconut aminos, sesame oil, salt and pepper serve with chopped green onion and sesame seeds! inspo from @kitchenathoskins #healthyrecipes #glutenfree #glutenfreerecipes #friedrice #instantpot #instantpotrecipes #healthyfood #easyrecipes #soyfree #healthandwellness

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