Get Inspired With These 10 Food Influencers [PLUS 10 EASY SPRING RECIPES]

The COVID-19 pandemic has accelerated the boom of home-centric cooking. But even before stay-at-home orders were put in place, foodies were crafting their own meals at home.

According to NPD data, 80 percent of pre-pandemic eating occasions were sourced from home. Around spring 2020, that number jumped to 90 percent, and today, 82 percent of meals are homemade.

So there’s no better time than now to start your at-home cooking brand.

To give you some inspiration, we’re highlighting 10 food influencers who’ve turned their passion into a business. We also included 10 of their most mouthwatering recipes perfect for spring.

Interest in Home Cooking Remains Steady

The market for at-home cooking is booming. One report from Segmanta surveyed 2,000 individuals aged 15 to 39 found:

• Older Millennials are more likely to consume home-cooked meals than other age groups.
• 76 percent of surveyed people prepare homemade meals at least a few times a week.

Additional research by ReportLinker found that homemade food is the preferred way to prepare meals for 98 percent of U.S. residents.

10 Social Media Cooks (And Their Spring Recipes)

Social media recipes and viral food trends significantly impact people’s cooking habits. 

For example, one 2021 survey of 2,000 respondents found that over half admitted to trying a recipe they saw on their social media timelines. So it’s no surprise that food influencers are dominating the digital space. 

There are so many culinary social media stars out there, but today we’re spotlighting 10 of the best.

1.Miriam (@cookinwithmima)

Miriam was born and raised in Sierra Leon, West Africa. Motivated to experience the same flavors she experienced growing up in the kitchens of her mother, grandmother, and aunt, she taught herself how to cook. Ultimately, her passion for cooking blossomed into ‘Cooking with Mima.’

Miriam’s Shrimp and Vegetable Skillet

Want a light and flavorful dish? Try out this shrimp and vegetable skillet. It’s loaded with spring veggies like zucchini, squash, bell pepper.

Ingredients

• 2 lbs large shrimp (raw, deveined, and tail off)
• 1 tablespoon olive oil
• Chopped parsley (for garnish)
• 3 tablespoon lime juice
• 1 teaspoon salt
• 2 teaspoon ground black pepper
• 1 tablespoon chili seasoning
• 1 teaspoon paprika
• ½ teaspoon cumin 
• 2 cloves fresh garlic (minced)
• 1 small purple onion
• 1 large zucchini (halved and sliced)
• 1 large yellow squash (halved and sliced)
• 1 large red bell pepper (cubed)

Directions

1. Pat the shrimp dry and place them in a large bowl. Add in seasonings and olive oil. Mix well to coat the shrimp. Set aside.
2. Wash, dry, and cube veggies. Set aside.
3.  In a large non-stick skillet, add one tablespoon of olive oil and bring to medium heat. Sautee veggies and set aside.
4. In the same skillet as step 4, sautee shrimp with 1 tablespoon of olive oil until fully cooked.
5. Return veggies to skillet and sautee with shrimp for 1 to 2 minutes.
6. Remove from heat and serve. Garnish with fresh parsley.

2. Rachel Maser (@cleanfoodcrush)

This mommy blogger turned food influencer promotes healthy eating in her blog Clean Food Crush, gaining over 1 million followers.

Rachel’s Skillet Chicken and Early Spring Veggies

Celebrate the start of the new season with a plate full of juicy chicken and vibrant spring veggies. Here’s how to do it:

Ingredients

• 1 tablespoon avocado or olive oil
• 4 small boneless, skinless chicken breasts
• ½ teaspoon sea salt
• ½ teaspoon ground balck peper
• 10 oz fresh Brussel sprouts (halved)
• 8 oz small fresh carrots
• 8 oz red potatoes (halved)
• 1 tablespoon fresh thyme leaves
• 1 sliced lemon

Directions

• Preheat oven to 425 degrees.

• Heat large non-stick skillet over medium-high heat and coat pan. Season chicken with salt pepper.

• Cook chicken for 5 minutes, flip, and cook for 2 more minutes until browned. Remove chicken from the pan and set aside.

• Place vegetales in the pan. Season with salt, pepper, and thyme leaves.

• Place skillet in the oven for 12 minutes.

• Add chicken and lemon slices to the pan with veggies and bake for another 12 minutes.
• Remove the pan from the oven and serve with additional lemon wedges.

3. Michaela Vais (@elevegan)

Vegan foodies everywhere know about Michaela Vais. Her blog ElaVegan promotes delicious and healthy vegan and gluten-free recipes. 

Michaela’s Asian Vegetable Stir-Fry Noodles and Vegan Lo Mein

This quick vegetable stir-fry is loaded with flavor and easy to prepare — plus, it’s meat-free, refined sugar-free, and vegan.

Ingredients

• 8oz linguine (or your noodle of choice)
• 1 tablespoon sesame oil
• ½ tablespoon fresh ginger (grated)
• 3 to 4 garlic cloves (minced)
• 7 oz fresh mushrooms (chopped)
• 1 large carrot (sliced)
• 1 red bell pepper (sliced)
• 1 medium zucchini (sliced)
• ¾ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and black pepper (to taste)
• Green onion (for garnish)
• Sesame seeds (for garnish)
• ⅔ cup vegetable broth or water
• 3-4 tamari or soy sauce
• 2 tablespoon rice vinegar
• 2 tablespoon maple syrup
• 1 tablespoon cornstarch
• 1 pinch of red pepper flakes

Directions

• Cook noodles in salted water until al dente.

• Heat oil in a skillet or wok and saute ginger and garlic over medium heat for 2 minutes. Add mushrooms, carrot, red pepper, zucchini, and spices. Saute for 5 minutes or until veggies are tender.

• To make the stir fry sauce, combine vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes in a medium-sized bowl and stir. 

• Pour the sauce into the pan and bring to a simmer. Let it simmer for about 1 minute.

• Add the drained noodles and toss to combine. Cook for an additional 1 to 2 minutes.
• Garnish with green onions and sesame seeds and serve.

4.Rena (@healthfitnessmeals)

Rena is a foodie turned fitness influencer. Her blog, HealthyFitnessMeals, features healthy and family-friendly meals. 

Rena’s Buffalo Chicken Salad

This easy grilled buffalo chicken salad is packed with spring veggies and topped with super flavorful chicken.

Ingredients

• ¼ cup hot sauce
• ¼ cup olive oil 
• 1 tbsp smoked paprika
• 2 tbsp lemon juice
• 2 cloves garlic (minced)
• Kosher salt and ground pepper to taste
• 4 skinless, boneless chicken breast
• 4 cups romaine or head lettuce
• 1 pint of cherry tomatoes (halved)
• 1 small red onion (thinly sliced)
• 1 large avocado (sliced)
• 1 carrot (thinly sliced)
• 1 celery stalk (chopped)
• ½ cup blue cheese
• ⅔ cup ranch dressing (or to taste)

Directions

• Combine hot sauce, olive oil, smoked paprika, lemon juice, garlic, salt, and pepper in a medium-sized bowl.

• Add chicken and toss to thoroughly coat

• Cover the bowl and let it marinate in the refrigerator for 30 minutes.

• Heat a grill pan or outside grill over medium-high heat

• Add chicken and cook for 6 to 8 minutes per side or until fully cooked.

• Add prepared veggies to a salad bowl and top with the grilled chicken.
• Crumble blue cheese, drizzle ranch dressing, and enjoy.

5. Teighan Gerard (@halfbakedharvest)

Teighan is a food photographer, stylist, recipe developer, and cookbook author. Her blog, Half Baked Harvest, features a mix of savory, sweet, healthy, and indulgent dishes.

Teigan’s Spicy Tuna Poke Bowl

This sweet and spicy tuna poke bowl is full of color and bursting with ginger-y goodness.

Ingredients

• 2 sushi-grade tuna steaks (cubed)
• ¼ cup soy sauce (or tamari)
• 1 tablespoon sesame chili oil (or regular sesame oil)
• 2 teaspoons of grated ginger
• 1 to 2 teaspoons of crushed red pepper flakes =
• ¼ cup chopped green onions
• 1 tablespoon toasted sesame seeds
• 1 cup cucumbers (sliced)
• 1 tablespoon rice vinegar
• 2 teaspoon honey
• ⅓ cup of olive oil mayo
• 1 to 20 tablespoon sriracha
• 3-4 cups sushi rice (cooked)
• Avocado, pickled ginger, and nori sheets (for serving)

Directions

• Combine tuna soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds in a medium bowl. 

• For the cucumber salad, toss the cucumbers, rice vinegar, honey, and a pinch of chili flakes and salt.

• For the spicy mayo, combine mayo, sriracha, and soy sauce in a small bowl.

• To assemble the poke bowl, add rice, avocado, cucumber salad, poke tuna, pickled ginger, green onions, and nori.
• Spoon over spicy mayo and serve.

6. Imma Adamu (@immaculatebites)

Imma caters to the foodie looking for easy and flavorful weeknight meals for the family. Her blog Immaculate Bites features hundreds of recipes inspired by the Caribbean and African cuisine.

Imma’s Crunchy Air Fryer Coconut Shrimp

Searching for online cooking classes for beginners? And looking for an irresistibly sweet, crunchy, and juicy bite? Try out these air fried coconut shrimp! 

Ingredients

• 1 pound large shrimp
• 1 egg
• ¾ cup buttermilk or coconut milk
• ½ cup flour 
• ½ cup breadcrumbs
• 1 ½ coconut flakes
• ¾ teaspoon to 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme

Sriracha Dipping Sauce Ingredients

• ½ cup mayonnaise
• ⅔ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon lemon juice
• 1-2 tablespoons sriracha 

Instructions 

• Combine mayonnaise garlic powder, thyme, paprika, lemon juice, and paprika in a medium-sized bowl. Cover and refrigerate to allow flavors to blend.

• Preheat the air fryer to 400 degrees. Line the basket tray with parchment paper or foil and coat with cooking spray.

• Peel and devein shrimp leaving the tails on. 

• Butterfly the shrimp — cut halfway through the back, stopping at the tail.

• Whisk the egg, coconut milk, and flour in a medium mixing bowl until a smooth batter forms.

• In another bowl, mix breadcrumbs, coconut flakes, and spices.

• Hold the shrimp by the tail and drip each shrimp in the batter. Then roll in the coconut flake mixture.

• Place shrimp in a single layer in the fryer and cook for 4 minutes. Flip shrimp over and cook on the other side for another 4 minutes.
• Serve with the dipping sauce you made in Step 1.

7. Meiko Temple (@meikoandthedish)

Meiko Temple is a chef, writer, photographer, and blog Meiko and the Dish owner. She began cooking at the ripe age of six years old. After a career in marketing, she revisited her passion for cooking, and the rest is history.

Meiko’s Farro and Salmon Fried Rice

Enjoy spring with a comforting and delicious bowl of farro and salmon-fried rice.

Pan-Fried Salmon Ingredients

• 1 tablespoon vegetable oil
• 8 oz skinless salmon filet (cut ¾ inch sections)
• 1 teaspoon of salt
• ½ teaspoon black pepper

Stir-Fried Farro Ingredients

• 2 tablespoons vegetable oil
• 1 small onion (finely chopped)
• 2 medium cloves of garlic (minced)
• 1 tablespoon fresh ginger (finely chopped)
• 8 oz frozen peas and carrots (defrosted)
• 2 cups cooked Bob’s Red Mill Organic Farro
• 1 tablespoon vegetarian oyster sauce (or vegetarian stir fry sauce)
• 2 teaspoons soy sauce (or coconut aminos)
• 1 ½ teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 large egg (whisked)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 1 tablespoon butter
• 2 scallions (thinly sliced)

Directions for Salmon

1. Cut salmon into ¾ inch thick pieces and season with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a wok or non-stick skillet over medium-high. Add salmon in a single layer and cook 2 minutes per side. Set aside.

Directions for Farro Fried Rice

• In a wok or large non-stick skillet over high heat, add 1 ½ tablespoon vegetable oil.

• Add onion, garlic, and ginger and stir for about 1 minute.

• Add defrosted peas and carrots and cook for 2 minutes.

• Add cooked farro and all wet ingredients (soy sauce, stir-fry sauce, rice wine vinegar, sesame oil). Cook for 2 minutes until liquid evaporates.

• Reduce heat to medium and push the farro to one side of the skillet. Add ½ teaspoons of vegetable oil and add eggs to the empty spot in the skillet.

• Let eggs sit for about 30 seconds, then gently scramble until cooked.

• Stir to combine farro and the egg.
• Gently fold in salmon, butter, and scallions.

8. Dennis Prescott

This former musician is now a food influencer. When he’s not posting mouthwatering photos on his Instagram, he’s crafting comfort food recipes on his website. 

Dennis’ Sriracha Marinated Steak Tacos

These sriracha marinated steak tacos are perfect for a springtime day party.

Ingredients for Marinated Steak

• 3 tablespoons soy sauce
• 3 tablespoons maple syrup
• ¼ cup beef stock
• 2 tablespoon sriracha
• 1 teaspoon toasted sesame oil
• 2 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• Zest of 1 lime
• 1 whole flank steak

Ingredients for Pineapple Salsa

• 1 whole ripe pineapple (peeled and cut into rectangles)
• ½ red onion (finely diced)
• 2 plum tomatoes (diced)
• ¼ cup minced fresh cilantro leaves
• Juice of 2 limes
• Sea salt

Ingredients for Sriacha-Spiked Sour Cream

• ⅔ cup of sour cream
• Juice of 1 lime
• 1 tablespoon Sriracha
• Salt (to taste)

Directions

2.  Combine soy sauce, maple syrup, beef stock, sriracha, sesame oil, garlic, ginger, and lime zest in a medium-sized bowl. Add your steak and let it marinate in the fridge overnight.
3.  To make the pineapple salsa, heat a grill over high heat and grill the pineapple until golden and charred on all sides. Dice the grilled pineapple pieces and combine with red onion, tomatoes, garlic, and cilantro.
4. Remove the steak from the marinade and grill until it is medium-rare. Let the steak rest for 6 minutes before carving into thin strips.
5. For the sriracha sour cream, combine sour cream, lime juice, sriracha, and salt. 
6. Build your tacos on warmed corn tortillas with pineapple salsa, sriracha sour cream, a squeeze of lime, and fresh cilantro.

9. Sweet Potato Soul (@sweetpotatosoul)

Jenné Claiborne is the queen of health and vibrant plant-based meals. Those looking for new and exciting vegan dishes should check out her blog Sweet Potato Soul.

Jenné’s Spring Veggie Pasta

This spring veggie pasta recipe is a vegan twist on classic comfort food.

Ingredients

• 1 box Barilla chickpea pasta
• 2 tablespoons of grapeseed oil
• 2 cloves of garlic (minced)
• 2 ripe tomatoes (diced)
• ¼ red onion (sliced thinly)
• 1 large zucchini (sliced into rounds)
• 1 cup asparagus stalks (quartered lengthwise)
• Sea salt (to taste)
• Freshly ground black pepper
• 1 bunch of fresh basil
• Extra virgin olive oil

Directions

1.In a skillet, warm oil over medium heat.

2. Add minced garlic and saute until it’s golden brown.

3.Add the tomatoes to the skillet and stir. Cook on medium-low heat until tomatoes are soft. Throw in the other veggies (onion, zucchini, asparagus) and cook for another 8 to 10 minutes.

4.For the pasta, boil 4 quartz of salted water, add pasta, and boil for 7 minutes.

5. Drain the pasta and toss with extra virgin olive oil.

6. Add the cooked pasta to the skillet with the tomatoes and veggies. Season with salt and pepper.

7. Sprinkle chopped basil and serve.

10. Chungah Rhee (@damn_delicious)

Chungah is one of the top food influencers. Her blog Damn Delicious incorporates various recipes — from sweet to savory to healthy. 

Chungah’s Honey Mustard Chicken Salad

Take lunch to the next level with this honey mustard chicken salad.

Ingredients 

• ⅓ cup whole-grain Dijon mustard
• 2 green onions (thinly sliced)
• 3 tablespoons of extra virgin olive oil
• 1 ½ tablespoon honey
• 1 tablespoon white balsamic vinegar
• Kosher salt and freshly ground black pepper (to taste)
• 1 pound boneless skinless chicken thighs
• 1 tablespoon canola oil
• 4 slices bacon (diced)
• 1 head romaine (roughly chopped)
• 1 ½ cups quartered strawberries
• 1 avocado (halved, pitted, and sliced)
• 1 cup corn kernels (canned or roasted)

Directions

• In a medium-sized bowl, whisk together Dijon mustard, olive oil, honey, vinegar, season with salt and pepper to taste. Set aside ⅓ of the mixture. Place the remaining ⅔ in the fridge until ready to serve.

• In a large bowl, combine chicken and reserved Dijon mixture. Let it marinate for at least 2 hours.

• Preheat a skillet grill or outdoor grill to medium heat.

• Brush chicken with canola oil — season with salt and pepper.

• Add chicken to grill and cook for about 10 minutes — or until internal temperature is 165 degrees F.
• Place romaine lettuce in a large bowl to assemble the salad, top with chicken, strawberries, avocado, and corn. Take the reserved Dijon mixture from Step 1 and drizzle on the salad — gently toss to combine.

Interested in Cooking? Here’s How to Teach Others Online

You’re probably inspired to get in the kitchen and whip up some of these recipes. But, don’t just limit your cooking adventures to the kitchen; share with millions online. 

Savor the opportunity and host your own live online cooking classes. Here’s how to do it:

Choose Your Menu

You’ll want to share recipes suitable for all people of all skill levels — similar to the recipes we’ve highlighted today. 

Share the shopping list in advance once you’ve figured out what you’ll be cooking up.

Choose Your Platform

Hosting a virtual cooking class requires some type of tech finesse. You have a few options. 

First, determine your format. For example, will you host a live class or create an edited video tutorial?

Regardless of which format you choose, Mastera has got you covered. You have the option to create public on-demand video lessons and conduct live sessions. In addition, Mastera integrates third-party applications like Zoom for seamless live streaming. 

Choose Your Revenue Model

Turn your online cooking prowess into a business. You can assign tiered plans with the available membership and subscription model.

For instance, subscribers who choose tier 1 would pay $10 a month for 5 on-demand cooking tutorials and 1 live session. And level 2 subscribers would pay $20 for 10 on-demand cooking videos and 2 live sessions.

Start Your Online Cooking Journey With Mastera

The food creator we’ve discussed today proves that all you need is a passion for cooking to create a successful culinary brand. And there’s no better time than now to get started sharing your unique cooking lessons online.

Begin your path as an online culinary instructor with Mastera. We provide everything you need to create high-quality video content and grow your revenue. Start your own virtual cooking classes today.

If you’re ready to get started, schedule a live demo.