@foodwithfeeling | Creator profile on Nutcake

What kind of content does Brita Britnell make?

Brita Britnell crafts vibrant vegetarian recipes with a focus on speed and nutrition. Her Instagram content features delicious, high-protein dishes that can be prepared in under 30 minutes, perfect for busy lifestyles and meal prepping. Brands will appreciate her clear, step-by-step tutorials for popular meals like tacos, ramen, and pasta, all presented with an approachable and inspiring tone.

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Comment “recipe” for these CRISPY CHEESY Sheet Pan Black Bean Tacos. THEY’RE SO GOOD!

Here’s what is in them:
Crispy Black Bean Tacos (recipe linked in my bio!):
Makes 4-6
* ½ tablespoon olive oil
* 1 medium poblano pepper, deseeded & diced
* 2 cloves garlic, minced
* ½ white onion, diced
* 15 oz can black beans, drained and rinsed
* 2 tablespoons fresh cilantro, finely chopped
* 2 teaspoons chili powder
* ½ teaspoon cumin
* ½ teaspoon salt
* 2 cups shredded cheese, I used Pepper Jack but really any melty cheese would work well
* 6 medium Corn or flour tortillas
#tacos #cheesytacos #blackbeans #vegetarian #vegetarianrecipes
https://foodwithfeeling.com/sheet-pan-black-bean-tacos/

Comment “recipe” to get this Easy Miso Ramen Recipe sent straight to ya! Or see below!

My Miso Ramen was so popular so I wanted to create a more standard ramen recipe that could be used as a base for you to flavor it and add whatever veggies/ protein that you’d like.

Easy Homemade Ramen
* 2 3 oz packs ramen noodles, (discard seasoning packets if using instant
* 1 tablespoon sesame oil, toasted or regular
* 3 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 4 cups vegetable broth, I love @betterthanbouillon
* 1 tablespoon white or yellow miso paste
* 2 tablespoons soy sauce
* 1 teaspoon rice vinegar
* 2 teaspoons sriracha or chili paste, to taste
* 1 cup sliced fresh shiitake mushrooms or ½ cup dried shiitake mushrooms, rehydrated and sliced
* 2 green onions, sliced
* 2 soft-boiled eggs, optional for vegetarians, omit for vegan
* 1 large handful baby spinach or bok choy
* ½ cup shredded carrots

1️⃣ Bring a pot of water to a boil and cook the ramen noodles according to package directions. Drain and divide into 2 ramen bowls.
2️⃣ If using dried shiitake mushrooms, soak them in hot water for about 10–15 minutes until softened, then slice. Reserve a few tablespoons of the soaking liquid to add to the broth for extra umami, if desired.
3️⃣ In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and shiitake mushrooms. Sauté for 3–4 minutes until fragrant and lightly softened.
4️⃣ Stir in a splash of the broth, miso paste, soy sauce, rice vinegar, and sriracha. Whisk to fully dissolve the miso. Add in the remaining broth and bring to a gentle simmer and cook for about 5 minutes. Taste and adjust seasoning – add more soy sauce for saltiness or more chili for spice. 5️⃣ Toss in the spinach (or bok choy) and shredded carrots. Let them wilt slightly, about 1–2 minutes. Divide the cooked noodles between two bowls. Ladle the hot broth, mushrooms, and veggies over top. Add sliced green onions, soft-boiled egg halves, and any other desired toppings. Sprinkle with sesame seeds and enjoy immediately! #ramen #ramennoodles
https://foodwithfeeling.com/quick-and-easy-homemade-ramen/

Comment “recipe” and I’ll send it to you! I get DAILY messages from people asking where the recipe is for this Tofu Lunch “meat”. And like, I get it! I love this tofu “meat” so much! It comes together in just 30 minutes and is so easy to make!

I grew up eating deli meat a lot and have REALLY missed having something on hand for quick sandwiches or wraps! I may or may not just eat this straight on its own sometimes. Girls gotta that protein in somehow!

Fully recipe is in the blog but here’s what is in it:
* 15-16 oz block Extra firm tofu or super firm tofu
* 1 cup water, plus more as needed
* 2 tablespoons Better than bouillon veggie base
* 3 sprigs fresh thyme
* ½ teaspoon of freshly cracked black pepper

Someone told me that they lightly crisped it up in the air fryer after simmering it and now i want to try that!
https://foodwithfeeling.com/tofu-lunch-meat/

Comment “recipe” and I’ll send you super simple and protein packed Ricotta Pasta! You need this in your life ASAP!

Ricotta Pasta
* 1 pound pasta of choice
* 1 ½ cups whole milk ricotta cheese
* ¾ cup freshly grated parmesan cheese, plus extra for serving
* 1 ½ tablespoons olive oil, or butter
* 4 cloves garlic, finely minced
* 1 large lemon, zested and juiced (optional)
* ⅓ cup fresh herbs, basil, parsley, or chives, chopped
* 2 cups Spinach, packed
* Salt and freshly ground black pepper, to taste
* 1 –1 ½ cups reserved pasta cooking water

1️⃣ Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 ½ cups of pasta water, then drain and set pasta aside.
2️⃣ Return the same pot to the stove over medium heat. Add olive oil and garlic, and sauté for 1–2 minutes until fragrant.
3️⃣ Lower the heat and stir in ricotta, parmesan, and lemon zest/juice (if using). Gradually pour in reserved pasta water, a little at a time, stirring constantly until the sauce is smooth and creamy.
4️⃣ Add spinach and cook for 1–2 minutes, until just wilted. Season generously with salt and black pepper.
5️⃣ Return the pasta to the pot and toss until well coated in the sauce. If needed, add a splash more pasta water to loosen.
https://foodwithfeeling.com/ricotta-pasta/

Who is Brita Britnell’s audience?

Brita Britnell's audience is likely comprised of health-conscious individuals, busy professionals, and students seeking efficient, nutritious meal solutions. Their intent signals are strong, indicated by a high Instagram engagement rate of 3.11%, significantly exceeding benchmarks for platforms like Instagram (~1.5% ER) and YouTube (~2.0% ER). This suggests a highly receptive and active community, eager for Brita's vegetarian, high-protein, and quick-cooking content, promising excellent potential for brand partnerships and product integration.

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