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  • blueprint_film_co - Blueprint Film Co @blueprint_film_co 56 minutes ago
  • Have you guys met @i_r_bean ? He’s our lead cinematographer and decision maker here at Blueprint Film Co., everything in the pipeline starts and ends with him. We think he does a good job but he spends a lot of time napping and chewing on his bone. Oh well, creatives will be creatives. Have you guys met @i_r_bean ? He’s our lead cinematographer and decision maker here at Blueprint Film Co., everything in the pipeline starts and ends with him. We think he does a good job but he spends a lot of time napping and chewing on his bone. Oh well, creatives will be creatives.
  • Have you guys met @i_r_bean ? He’s our lead cinematographer and decision maker here at Blueprint Film Co., everything in the pipeline starts and ends with him. We think he does a good job but he spends a lot of time napping and chewing on his bone. Oh well, creatives will be creatives.
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  • honest.to.goodness.health - Tristan Thibodeau, MSN, INHC @honest.to.goodness.health 2 hours ago
  • 🍠 RECIPE SHARE TIME!
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Sliding into Friday with these #plantbased Fiesta Sweet Potato Sliders!
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Flashback to a recipe collab I did with my bestie @caraskitchen and @wholefoods365. If you are plant-based or trying to add more plant-based meals into your weekly #mealprep, these sliders are SUPER filling and make for great lunches. They are loaded with healthy fats from the avocado, fiber from the black beans, and micronutrients from the sweet potato. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here are the recipe details:
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Ingredients:
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•4 sweet potatoes, cut in half
•1 tbsp oil of choice (we used coconut)
•1 15-ounce can of black beans, rinse and drained
•½ 16-ounce jar of thick and chunky salsa (8 ounces divided)
•1 avocado cut into cubes
•½ cup cilantro, loose chopped
•1-2 green onion, chopped
•1 lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions: 
1. Preheat oven to 450F
2. Cut sweet potatoes in half, lightly brush with oil and put cut side down on a lined baking sheet. Season with ½ tsp of salt.
3. Roast 25-30 minutes or until fork tender.
4. Remove from the oven and let cool slightly. Then use a spoon to spoon out the flesh into a large bowl. Add the rinsed and drained black beans and mix in a ¼ jar of salsa. Mix everything together well. *Optional, add ½ tsp salt and ½ tsp garlic powder for extra yumminess!
5. Then spoon the mixture back into the flesh of the potatoes and return to oven at 450 F for 15 minutes. 
6. Remove from oven and let cool slightly.
7. Top with remaining 4 oz salsa, avocado and squeeze the juice from half of a lime on the sweet potatoes and cut the remaining lime half into quarters to serve with a lime wedge
8. Garnish with green onion, lime wedges, and cilantro
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ENJOY the Fiesta 💃 in yo mouth! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#HTXvegan #plantbasedmealprep #houstonnutritionist #houstonmealprep #wholefoods365 #ighouston #foodiesofhouston #healthyhouston #mealprephouston #caraskitchen #houston 🍠 RECIPE SHARE TIME! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sliding into Friday with these #plantbased Fiesta Sweet Potato Sliders! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Flashback to a recipe collab I did with my bestie @caraskitchen and @wholefoods365. If you are plant-based or trying to add more plant-based meals into your weekly #mealprep, these sliders are SUPER filling and make for great lunches. They are loaded with healthy fats from the avocado, fiber from the black beans, and micronutrients from the sweet potato. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here are the recipe details: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •4 sweet potatoes, cut in half •1 tbsp oil of choice (we used coconut) •1 15-ounce can of black beans, rinse and drained •½ 16-ounce jar of thick and chunky salsa (8 ounces divided) •1 avocado cut into cubes •½ cup cilantro, loose chopped •1-2 green onion, chopped •1 lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions: 1. Preheat oven to 450F 2. Cut sweet potatoes in half, lightly brush with oil and put cut side down on a lined baking sheet. Season with ½ tsp of salt. 3. Roast 25-30 minutes or until fork tender. 4. Remove from the oven and let cool slightly. Then use a spoon to spoon out the flesh into a large bowl. Add the rinsed and drained black beans and mix in a ¼ jar of salsa. Mix everything together well. *Optional, add ½ tsp salt and ½ tsp garlic powder for extra yumminess! 5. Then spoon the mixture back into the flesh of the potatoes and return to oven at 450 F for 15 minutes. 6. Remove from oven and let cool slightly. 7. Top with remaining 4 oz salsa, avocado and squeeze the juice from half of a lime on the sweet potatoes and cut the remaining lime half into quarters to serve with a lime wedge 8. Garnish with green onion, lime wedges, and cilantro ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ENJOY the Fiesta 💃 in yo mouth! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #htxvegan #plantbasedmealprep #houstonnutritionist #houstonmealprep #wholefoods365 #ighouston #foodiesofhouston #healthyhouston #mealprephouston #caraskitchen #houston
  • 🍠 RECIPE SHARE TIME! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sliding into Friday with these #plantbased Fiesta Sweet Potato Sliders! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Flashback to a recipe collab I did with my bestie @caraskitchen and @wholefoods365. If you are plant-based or trying to add more plant-based meals into your weekly #mealprep, these sliders are SUPER filling and make for great lunches. They are loaded with healthy fats from the avocado, fiber from the black beans, and micronutrients from the sweet potato. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here are the recipe details: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •4 sweet potatoes, cut in half •1 tbsp oil of choice (we used coconut) •1 15-ounce can of black beans, rinse and drained •½ 16-ounce jar of thick and chunky salsa (8 ounces divided) •1 avocado cut into cubes •½ cup cilantro, loose chopped •1-2 green onion, chopped •1 lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions: 1. Preheat oven to 450F 2. Cut sweet potatoes in half, lightly brush with oil and put cut side down on a lined baking sheet. Season with ½ tsp of salt. 3. Roast 25-30 minutes or until fork tender. 4. Remove from the oven and let cool slightly. Then use a spoon to spoon out the flesh into a large bowl. Add the rinsed and drained black beans and mix in a ¼ jar of salsa. Mix everything together well. *Optional, add ½ tsp salt and ½ tsp garlic powder for extra yumminess! 5. Then spoon the mixture back into the flesh of the potatoes and return to oven at 450 F for 15 minutes. 6. Remove from oven and let cool slightly. 7. Top with remaining 4 oz salsa, avocado and squeeze the juice from half of a lime on the sweet potatoes and cut the remaining lime half into quarters to serve with a lime wedge 8. Garnish with green onion, lime wedges, and cilantro ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ENJOY the Fiesta 💃 in yo mouth! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #htxvegan #plantbasedmealprep #houstonnutritionist #houstonmealprep #wholefoods365 #ighouston #foodiesofhouston #healthyhouston #mealprephouston #caraskitchen #houston
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  • trevatherealtor - Treva Christopher @trevatherealtor 4 hours ago
  • NOW ACCEPTING new clients! If you are looking to buy or sell #RealEstate I have Consultation slots available this week. Call, text or request your consultation online today!
_____________________________________
Treva Christopher, Realtor
The Christopher Dynasty Group
📱832-567-6937 📧 Treva.christopher@exprealty.com
💻 www.TrevaChristopher.com
Brokered by eXp Realty, LLC NOW ACCEPTING new clients! If you are looking to buy or sell #realestate I have Consultation slots available this week. Call, text or request your consultation online today! _____________________________________ Treva Christopher, Realtor The Christopher Dynasty Group 📱832-567-6937 📧 Treva.christopher@exprealty.com 💻 www.TrevaChristopher.com Brokered by eXp Realty, LLC
  • NOW ACCEPTING new clients! If you are looking to buy or sell #realestate I have Consultation slots available this week. Call, text or request your consultation online today! _____________________________________ Treva Christopher, Realtor The Christopher Dynasty Group 📱832-567-6937 📧 Treva.christopher@exprealty.com 💻 www.TrevaChristopher.com Brokered by eXp Realty, LLC
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