Open in Nutcake

Natalia Nourishments

This creator shares recipes focusing on beans, showcasing their versatility in dishes like smoky black bean bowls and zesty green butterbean pasta. They also provide tutorials on preparing roast chicken, including spatchcocking and using leftovers in meals such as peanutty coconut noodles. Other recipes include comforting pasta dishes like leek and pancetta carbonara and creamy cavolo and ricotta linguine.

Where to find Natalia Nourishments

TikTok ·natsnourishments
Followers781K
Avg views57K
Engagement5.6%
Sourced from public data
Instagram ·natsnourishments
Followers1.5M
Avg views148K
Engagement5.1%
Sourced from public data

Stats updated April 2026 · Stats don't look quite right?

Are you Natalia Nourishments? · Claim this profile

What kind of content does Natalia Nourishments make?

Natalia Nourishments crafts vibrant and approachable culinary content, with a particular flair for transforming humble beans into exciting dishes like smoky black bean bowls and zesty green butterbean pasta. Her engaging tutorials also demystify classic dishes, from perfectly roasted chicken to comforting pasta creations. Across TikTok and Instagram, Natalia inspires home cooks with her accessible recipes and delightful presentation.

Are you a brand that’s partnered with Natalia Nourishments?

Verify your partnership
This is the sixth and final episode (for now) of my bean series! Harissa chickpeas, charred cauliflower, tahini, pomegranate, pickled onions and parsley. A delightful combination!! Ingredients: 700g chickpeas 1/2 a red onion 3 cloves of garlic 1 tbsp tomato paste 2 tsp harissa paste Salt & pepper Tahini drizzle: 2 tbsp tahini Half a lemon, juiced Salt 2-5 tbsp water to loosen 1 small cauliflower Handful of: Pomegranate seeds Parsley Picked onions Method: Dice onion and mince garlic. Heat oil in a large pan and fry onions until translucent, about 5 minutes. Add in garlic, tomato paste and harissa, cook for another minute or so. Pour in chickpeas and bring to a boil. Reduce to simmer for 10 minutes whilst making the tahini. Quarter the cauliflower and fry it flat side down on both sides for a few minutes to get some colour on it before chucking the whole lot in the oven at 190 for 10-15 minutes. Mix together all tahini ingredients, you want a thick dropping consistency. Drizzle this straight over the chickpea, top with the cauliflower and a sprinkle of the pomegranate seeds, parsley and pickled onions! and enjoy with some good bread!
Welcome to episode 4 of my series BEANS. This is a real favourite of mine, it really celebrates simplicity which is my favourite way to eat. Just good ingredients fragrant flavour and a good piece of bread to go with it. This is inspired by the Tuscan Fagioli e Olio but with added roasted squash on top which compliments it beautifully if you ask me Ingredients: 1 jar of white beans 1/2 a butternut squash 3 sprigs of sage 175ml dry white wine 5 large cloves of garlic Olive oil, salt and pepper Method: Preheat the oven to 200C. Chop your squash, I leave the skin on but you dont have to. Drizzle with olive oil and roast in the oven for 40 minutes until caramelising around the edges. Meanwhile, take the sage leaves off one of the sprigs and gently fry in olive oil until crisp. Remove and set on paper towel. Fry the diced shallots in the oil for a couple minutes. Mince the garlic and add to the pan and fry for a minute or so before adding in the white wine. Once that has sizzled for a minute or two add in the beans with all their juices. Throw in two sprigs of sage and simmer until thick. Once thickened, remove the sage leaves and top with roasted squash, lots of olive oil and salt and pepper
Welcome back to episode 5 of my series BEANS. This is an all in one traybake number thats ideal for a midweek dinner and it’s the perfect gateway recipe to get someone who doesn’t usually eat beans, to eat beans. A romesco chickpea, potato and onion traybake topped with a buttery, herby spatchcocked chicken. SO delicious. Ingredients: 1 whole chicken 2 jars of chickpeas 150g baby potatoes 2 red onions olive oil salt and pepper for the romesco: 1 jar of roasted red peppers handful of almonds (they should be blanched, mine weren’t, sue me) 1 tbsp red wine vinegar 1 garlic clove 30-50ml chicken stock salt and pepper squeeze of olive oil For the herby butter and salsa: 3 tbsp chopped fresh chives 3 tbsp chopped fresh parsley 3 tbsp chopped fresh basil 2 tbsp chopped capers 1 clove of garlic 1 red chilli, diced 1/2 a lemon, juiced 75g softened butter Method: Preheat the oven to 190C. Spatchcock the chicken, salt it heavily and set it aside (there’s a video further down my page showing how to do this). Meanwhile, drain and rinse the chickpeas and then pour into a baking tray. Add in halved potatoes and onion cut into rough half moon slices. Drizzle with olive oil and salt. In a blender, whizz up all the romesco ingredients and pour this over the chickpeas etc. mix well. Add all the herbs into a bowl along with capers, chilli and minced garlic. Mix well and then scoop out half the mixture and put it in another bowl. Top one bowl up with olive oil and the lemon juice and beat butter into the other one. Pat the chicken dry and spread the herby butter in and around the chicken and then lay it on top of the chickpeas. put the whole lot in the oven for about an hour. Once finished, serve with the herby salsa on top and enjoy!
Welcome to episode 4 of my series BEANS. This is a real favourite of mine, it really celebrates simplicity which is my favourite way to eat. Just good ingredients fragrant flavour and a good piece of bread to go with it. This is inspired by the Tuscan Fagioli e Olio but with added roasted squash on top which compliments it beautifully if you ask me Ingredients: 1 jar of white beans 1/2 a butternut squash 3 sprigs of sage 175ml dry white wine 5 large cloves of garlic Olive oil, salt and pepper Method: Preheat the oven to 200C. Chop your squash, I leave the skin on but you dont have to. Drizzle with olive oil and roast in the oven for 40 minutes until caramelising around the edges. Meanwhile, take the sage leaves off one of the sprigs and gently fry in olive oil until crisp. Remove and set on paper towel. Fry the diced shallots in the oil for a couple minutes. Mince the garlic and add to the pan and fry for a minute or so before adding in the white wine. Once that has sizzled for a minute or two add in the beans with all their juices. Throw in two sprigs of sage and simmer until thick. Once thickened, remove the sage leaves and top with roasted squash, lots of olive oil and salt and pepper

Who is Natalia Nourishments’s audience?

Natalia Nourishments' audience is likely comprised of home cooks and food enthusiasts in the UK seeking accessible and delicious meal inspiration, particularly for everyday dishes like pasta and chicken. Their high engagement rates (TikTok 5.63%, Instagram 5.12%) significantly surpass platform benchmarks (TikTok ~3.0%, Instagram ~1.5%), indicating a highly receptive and loyal community. This suggests strong potential for product integration and campaign success, as followers actively seek out and respond to content related to recipes and cooking tutorials.

Which creators are similar to Natalia Nourishments?

If you're looking for creators like this creator, you'll find them perfect for home cooks seeking delicious, easy-to-follow recipes featuring beans, pasta, and chicken.

Aubrey Loaiza

Instagram @probsaubs

This creator focuses on recipes and lifestyle tips, with a strong emphasis on incorporating beans into daily meals. They share how to prepare beans, often highlighting their nutritional benefits and versatility. The creator also discusses topics such as enjoying leafy greens and supporting local farms. Additionally, they share content related to mindful consumption and celebrating everyday moments, sometimes featuring sustainable or reusable products.

Cooking
Food
Lifestyle

Yasmin

Instagram @bytheforkful_

This creator shares recipes for a variety of vegetarian dishes, often focusing on one-pot meals that can be prepared quickly. The content includes recipes for pasta dishes, curries, and bean-based meals like harissa chickpeas and white bean chilli. They also share breakfast ideas such as protein French toast and overnight oats, as well as comfort food like mushroom hotpot and loaded fries.

Cooking
Fitness
Food

Eat with Aleesha

Instagram @eatwithaleesha

This creator shares recipes for plant-based meals, focusing on vegan dishes. Their content includes tutorials for making salads, pesto, curries, and various baked goods. They also share travel vlogs highlighting vegan-friendly destinations and experiences.

Cooking
Food
Travel

Frequently asked questions

Sign in to view Natalia Nourishments's full rate card, including fees for Instagram and TikTok posts, reels, and whitelisting options.

Collab with Natalia Nourishments today

You can use Nutcake’s agentic tools for free. Sign up today to work with Natalia Nourishments on your creator campaign.

Get startedGet in touch