lovelemonsfood tiktok Introduction

lovelemonsfood is a tiktok influencers from the with 2320 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 215 videos, with a cumulative total of 17191 likes, and a total of 2320 fans. In the current tiktok ranking in the United States, he/she ranks No. and ranks No. globally.

Here are some more information about lovelemonsfood:

tiktok homepage link：https://www.tiktok.com/@lovelemonsfood
Instagram：unknown
Youtube：unknown
Twitter：unknown

lovelemonsfood's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+

Also, the most commonly and popular used tiktok hashtags in lovelemonsfood 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo

In the past 30 days, he/she has released for following 2 videos, 3312 views, 150 likes, 4 comments and 13 shares not only that.
His/her average playback of each video reached 1656, an average of 75 likes per video, an average of 2 per video, and an average of 6.5 sharing times per video.
His/her best and the first three best videos played 2079, 3312, respectively. These three videos are:Kicking off our annual SOUP WEEK! This Creamy Tahini Chickpea Soup recipe is much loved by all of you and for good reason! It’s the definition of simple, healthy, feel-good food. Recipe below and also on page 83 of my cookbook, Simple Feel Good Food 💛 Ingredients *2 tablespoons extra-virgin olive oil, plus more for serving *1 bunch scallions, chopped *3⁄4 teaspoon sea salt, plus more to taste *4 cups vegetable broth *3 cups cooked chickpeas, drained and rinsed *2 tablespoons tahini *2 cups fresh spinach *2 tablespoons chopped fresh dill *2 tablespoons fresh lemon juice, plus wedges for serving *Red pepper flakes
*Pita, for serving
*Freshly ground black pepper Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green. 
Add 3 cups of the broth and 12⁄3 cups of the chickpeas and simmer, uncovered, for 15 minutes. Combine the remaining 1 cup broth, the remaining 11⁄3 cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes. Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita. #souprecipes #soupseason #easyrecipes #loveandlemons #vegansoup #healthyrecipes #dinnerideas ; Soup Week Day 6: Ribollita This classic Tuscan soup is the definition of simple, feel good food. It delivers rich flavor with basic ingredients you likely already have on hand. To me, it’s the perfect cold weather meal. I hope you love it too! Ingredients * 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn * 2 tablespoons extra-virgin olive oil, plus more for serving * 1 medium yellow onion, diced * 2 celery stalks or 1 medium fennel bulb, diced * 2 medium carrots, diced * 1 teaspoon sea salt * Freshly ground black pepper * 3 garlic cloves, grated * 1 teaspoon chopped fresh rosemary * ¼ cup dry white wine * 1 (14-ounce) can diced tomatoes * 4 cups vegetable broth * 1½ cups cooked cannellini beans, drained and rinsed * Parmesan rind, plus grated cheese for serving * 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn Instructions * If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper. * Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside. * Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft. * Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes. * Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread. * Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan. #loveandlemons #ribollita #souprecipes #soupseason #healthyrecipes #vegetariansoup #easyrecipes

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Soup Week Day 6: Ribollita This classic Tuscan soup is the definition of simple, feel good food. It delivers rich flavor with basic ingredients you likely already have on hand. To me, it’s the perfect cold weather meal. I hope you love it too! Ingredients * 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn * 2 tablespoons extra-virgin olive oil, plus more for serving * 1 medium yellow onion, diced * 2 celery stalks or 1 medium fennel bulb, diced * 2 medium carrots, diced * 1 teaspoon sea salt * Freshly ground black pepper * 3 garlic cloves, grated * 1 teaspoon chopped fresh rosemary * ¼ cup dry white wine * 1 (14-ounce) can diced tomatoes * 4 cups vegetable broth * 1½ cups cooked cannellini beans, drained and rinsed * Parmesan rind, plus grated cheese for serving * 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn Instructions * If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper. * Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside. * Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft. * Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes. * Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread. * Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan. #loveandlemons #ribollita #souprecipes #soupseason #healthyrecipes #vegetariansoup #easyrecipes

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Kicking off our annual SOUP WEEK! This Creamy Tahini Chickpea Soup recipe is much loved by all of you and for good reason! It’s the definition of simple, healthy, feel-good food. Recipe below and also on page 83 of my cookbook, Simple Feel Good Food 💛 Ingredients *2 tablespoons extra-virgin olive oil, plus more for serving *1 bunch scallions, chopped *3⁄4 teaspoon sea salt, plus more to taste *4 cups vegetable broth *3 cups cooked chickpeas, drained and rinsed *2 tablespoons tahini *2 cups fresh spinach *2 tablespoons chopped fresh dill *2 tablespoons fresh lemon juice, plus wedges for serving *Red pepper flakes
*Pita, for serving
*Freshly ground black pepper Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green. 
Add 3 cups of the broth and 12⁄3 cups of the chickpeas and simmer, uncovered, for 15 minutes. Combine the remaining 1 cup broth, the remaining 11⁄3 cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes. Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita. #souprecipes #soupseason #easyrecipes #loveandlemons #vegansoup #healthyrecipes #dinnerideas

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TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp

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TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp

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Britain

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256.9M

256.9M

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