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  • Who says comfort food has to be heavy or carb-loaded? Everyone’s been talking #comfortfood with this early return to fall weather. Well, #thaifood is one of my go to comfort foods. Decided to make a week’s worth of Pad Kra Pao Gai (Thai Basil Chicken). Had to cook it in two batches as I only have one wok. Turned out to be my best go at it I’ve ever done. #mmmfood #omnomnom #hungrybear #thaibasil #padkrapao #sodelish
  • @mikeyabastard Profile picture

    @mikeyabastard

    Who says comfort food has to be heavy or carb-loaded? Everyone’s been talking #comfortfood with this early return to fall weather. Well, #thaifood is one of my go to comfort foods. Decided to make a week’s worth of Pad Kra Pao Gai (Thai Basil Chicken). Had to cook it in two batches as I only have one wok. Turned out to be my best go at it I’ve ever done. #mmmfood #omnomnom #hungrybear #thaibasil #padkrapao #sodelish

  •  0  0  1 minute ago
  • This chickpea salad exists and it’s here for you! 🌱from @nourish_deliciously ~ .
MEDITERRANEAN CHICKPEA SALAD (Vegan, Vegetarian)😍😋🥒🌶🍅🍋🍃🥗
.
Tag someone you'd make this bright, colorful & nutritious salad for!💕
.
INGREDIENTS:
2 cups cooked chickpeas. about 1 can drained and rinsed, or freshly cooked
3 Persian cucumber, chopped, about 1-1/2 cups
1 jalapeño, finely chopped (optional)
2 1/2 cups baby/ cherry tomatoes sliced in halves if large or leave whole if small ones
1 medium sized red onion, sliced
1/2 cup pomegranate arils or an orange or your choice of fruit, chopped
1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred
1 cup pitted Kalamata olives and green olives sliced (I like to mix it up)
1/2 cup freshly chopped mint, dill or basil leaves (I like to use all three together)
1 cup freshly chopped parsley leaves
FOR DRESSING:
2-3 tablespoons your best cold pressed extra virgin olive oil
3-4 tbsps lemon juice
1/2 teaspoon Sumac
1/2 teaspoon red chili flakes
1 teaspoon Aleppo pepper (optional)
1/2 teaspoon zaatar
1 garlic clove, minced
Sea Salt and black pepper
.
DIRECTIONS:
In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs.
In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices.
Drizzle the dressing over the salad and mix gently to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
  • @nutritionable Profile picture

    @nutritionable

    San Francisco, California

    This chickpea salad exists and it’s here for you! 🌱from @nourish_deliciously ~ .
    MEDITERRANEAN CHICKPEA SALAD (Vegan, Vegetarian)😍😋🥒🌶🍅🍋🍃🥗
    .
    Tag someone you'd make this bright, colorful & nutritious salad for!💕
    .
    INGREDIENTS:
    2 cups cooked chickpeas. about 1 can drained and rinsed, or freshly cooked
    3 Persian cucumber, chopped, about 1-1/2 cups
    1 jalapeño, finely chopped (optional)
    2 1/2 cups baby/ cherry tomatoes sliced in halves if large or leave whole if small ones
    1 medium sized red onion, sliced
    1/2 cup pomegranate arils or an orange or your choice of fruit, chopped
    1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred
    1 cup pitted Kalamata olives and green olives sliced (I like to mix it up)
    1/2 cup freshly chopped mint, dill or basil leaves (I like to use all three together)
    1 cup freshly chopped parsley leaves
    FOR DRESSING:
    2-3 tablespoons your best cold pressed extra virgin olive oil
    3-4 tbsps lemon juice
    1/2 teaspoon Sumac
    1/2 teaspoon red chili flakes
    1 teaspoon Aleppo pepper (optional)
    1/2 teaspoon zaatar
    1 garlic clove, minced
    Sea Salt and black pepper
    .
    DIRECTIONS:
    In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs.
    In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices.
    Drizzle the dressing over the salad and mix gently to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
    When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!

  •  65  2  1 hour ago
  • Today I got to fulfill a lifelong dream of taking cooking lessons in Italy. 🍝😍 🇮🇹 Our gracious host and chef, Maria Cristina, taught us how to make linguine, pesto, tortellini, ravioli, and tomato sauce in her own home. It was incredible. I can’t wait to start cooking for my friends when I get home! #chef #handmade #pasta #venice #italy #omnomnom
  • @ginganinjaftw Profile picture

    @ginganinjaftw

    Venice, Italy

    Today I got to fulfill a lifelong dream of taking cooking lessons in Italy. 🍝😍 🇮🇹 Our gracious host and chef, Maria Cristina, taught us how to make linguine, pesto, tortellini, ravioli, and tomato sauce in her own home. It was incredible. I can’t wait to start cooking for my friends when I get home! #chef #handmade #pasta #venice #italy #omnomnom

  •  27  3  1 hour ago

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