It was a TEENY bit spicey hot, so would even use less red pepper flakes. And so, essentially, what it is extracting that information that you have as your playbook for Instagram and then kind of packaging that up into a thing. ★☆ Lindsay Ostrom: Well, hi. www.thesarcasticblonde.com/2017/06/spicy-chicken-sweet-potato-bowls.html Sign up to receive a free eCookbook with my top 25 most popular recipes. It cost me $9 for half a pound. Can you please tell me that how much time it will take to prepare? We also love the heavy cream/yogurt combo for the rich, tangy kick it gives the korma! Make it a great day. The base of this veggie korma is a boatload of comforting vegetables like fork-tender potatoes, bell peppers, and green beans, but the thing that makes it feel like a hug is that creamy golden sauce. Okay. Great substitutions! Game over. 22-06-2020 - 99 Likes, 2 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Ok, this is very easy but it does require some high heat and meat-searing so apron and patience…” And if you hover your mouse, I’m on my desktop computer, if you hover your mouse over, it shows you the number of likes and comments. Lindsay Ostrom: So, putting some of those rules in place and making some of those decisions really intentionally has just been really helpful for me. And a lot of times what that means for me is I literally have to delete the app off my phone. It’s almost as comforting as this dish. Hi Kay! Pinch Of Yum shares photo of Inviting Creamy Oat milk honey latte. So if you are out there and you have Lindsay Ostrom, people think people actually think that it’s Lindsey Momstom because, have I told you that? Keep up the good work! And by no means do I think that’s the only way forward or the right way for everyone because there are a bajillion and one examples I can think of of people who have a thriving rapidly growing Instagram account, and they themselves are a part of it. How cool that you know how to make paneer! I think for me and for the Pinch of Yum account, like that was a significant shift was when I started to take my random pictures out of the feed. That’s exactly what I thought. Full of fruity AND vegetable-y(!! Bjork Ostrom: Yeah. Thanks for having me. Us, too.…” Lindsay Ostrom: Yeah. But also, that’s how the Super Bowl pays for everything that goes on with the Super Bowl. Bjork Ostrom: Analogy we can kind of imagine like a beast/dog. Pinch of Yum Instagram Stats & Analytics Dashboard. And he said he no longer has it on his phone. Personally, I appreciate seeing recipes from different cultures and know that I’ve tried dishes that I normally wouldn’t have because of it. Lindsay Ostrom: I think it was the first time that your family was like, yeah, hanging out. The people working at the Pinch of Yum studio are extra level great, too. Simple, tasty, and (mostly) healthy recipes. Bjork Ostrom: But it was like really hard and it’s super time consuming, And that is the reason why he does it. It has been over a year since I did a challenge, can you believe it! But I think people usually think like, hey, you’re in the same room at the same desk working all the time. It’s a piece of it but that’s informed by these metrics around the content. Like how do I balance that side and how do I create like a healthy thriving account that is not only good for me personally and for the people that consume our content but helps to grow our business. Can you prepare a day or two before? ... Krista @ Pinch of Yum. Bjork Ostrom: So, analogy, spot on, what would you add to it? Bjork Ostrom: Cool. 12/11/20 @ 12:25 pm. For a more in-depth look at Indian food including influences, methods, definitions, and more, check out this amazing post called Indian Cooking 101 by our friend Anu from Simmer to Slimmer! But what can happen is that can develop habits the more that you use them, the more that you use them. I used to be a teacher, and now making food and writing about it online is my full-time job. And maybe you could even, if you get tired, you could jump on it and it would take you for a walk. Lindsay Ostrom: Yeah, so Instagram for us is a place where we can reach people basically. So glad you and your husband loved the recipe, Samantha! Thanks. So little asterisk, oh my gosh, asterisk here, and I’ll put like a caveat is that it is important to look at numbers. I would hold my phone and then like, you can imagine. They took to their Instagram page to share the photo with fans. And I said that at the beginning and I really believe that. We would like to show you a description here but the site won’t allow us. And that a lot of times will be a good fit for brands if they’re working with, maybe they have less budget. It’ll be a week from when this podcast is released. (Which, honestly, is kind of what I’ve been doing lately. This is my middle initial’s M, Lindsay M. Ostrom. Jul 1, 2020 - 2,061 Likes, 50 Comments - Pinch of Yum (@pinchofyum) on Instagram: “This big slurpy bowl of vegan ramen delivers just the right amount of big bossy flavor. But I would often want to see if people were commenting or I would just want to check Instagram or check, I don’t know, check stuff. So, we’ll identify other pages that are either of a similar size or sharing similar content, and we analyze their numbers. It’s the kind of big-flavor-cozy recipe where you can practically finish the entire pan in one sitting. crunchwraps with…” Bjork Ostrom: Great. Lindsay Ostrom: So that’s kind of where that came from, was just needing to, needing rules around that in order to like not fall victim to some of the lesser good things about Instagram. It’s just how you are approaching it and how intentional you are with that. Lindsay Ostrom: Yeah, it’s a little weird. I had seen Pinch of Yum around the internet many times, but one time happened to click over when she and her husband, Bjork, had posted one of their Traffic and Income reports. Lindsay Ostrom: I mean, it’s like cool and weird. How long do they keep in the fridge? Lindsay Ostrom: We’ll bake you a lot of cookies and send you a lot of treats. Reply. Pinch of Yum - 974.54k Followers, 446 Following, 53961 pins | Pinch of Yum - a food blog with simple, tasty, and (mostly) healthy recipes. Like it just, are the comments just like, oh yum, that looks good? Hope you enjoy the korma! Daniel. Lindsay Ostrom: So there’s a ton of things that we look at in those meetings but I feel like those are some of the most important, would be the actual engagement percentage, and then also the top content, and specifically with the top content, like the patterns. You may need more liquid, which can be added in at the end. Lindsay Ostrom: And there’s more of a lifestyle element or there are other pieces besides just food that people really love and engage with. And that’s just, I feel like an overall health indicator of the page and of the account and of the content. Show More Posts from lindsaymostrom. The first batch didn’t last more than 24 hours. But yeah, we now have brands that’ll say even like we don’t, you know, we’re less interested in a post in the feed but we want something on Instagram stories, even if this is going to disappear in 24 hours, you know, that’s part of what’s compelling about it. I cannot find paneer anywhere. The second time making the recipe, I did not use pistachios… Read More Bjork Ostrom: But talk to me about what a playbook is and how you use the playbook that was in your head that then we took and put onto paper, how you’ve used that over the years to build Pinch of Yum’s following on Instagram? I know that I benefit a lot from your thoughts and ideas around this and it’s always fun to share those with the world as well. May 9, 2020 - 4,579 Likes, 37 Comments - Pinch of Yum (@pinchofyum) on Instagram: “We'd just like to go on record to say that this is essentially heaven in a bowl. I think that’ll taste incredible. aka @pinchofyum. Like, here’s a jar of something that you should buy in the feed. So, if you go to foodbloggerpro.com/playbook, that will bring you to the page where you can check it out. This week on the podcast, Bjork interviews Lindsay Ostrom about her Instagram Playbook. And we look at like, okay, what’s their engagement percentage, to kind of help us give us a sense of like are we kind of on par with what other people are or are we way below or we way above, and that fluctuates. So, when you think of growth as it relates to Pinch of Yum on Instagram, what are some of the things, the rules or not even necessarily rules, but what are some of the kind of frameworks or filters that you view growth through as you think of Pinch of Yum and Instagram? It’s still entertaining and engaging and I think that is kind of what you’re describing with that triple win. Great idea for a heavy cream substitute! So, we cannot go through all this stuff because it’s a ton of stuff but we have this playbook event that’s coming up. Scooped up hot over a pile of steamy basmati rice… oof. It could always change with Instagram, too. Pinch Of Yum shares an east toffee recipe. Even if I’m logged out. smiling banana face so cute !! So glad you enjoyed the recipe! Lindsay Ostrom: And at the point when we’re analyzing this and we start to find like, hey, you know what, people, this isn’t engaging for people, they’re done with this. Maybe what I’ll do next time for a podcast is I just won’t let you know that I’m recording and then I’ll have a meeting and then we can publish that. So a little bit of context there. To go back and listen to that episode, click here. Like nothing, not nothing that was brand new, but like, point being and the takeaway from that was like, oh, people on Instagram, you know, on the blog it might be different. So in that category of things, I just used to get really thrown off if I would post something and it like didn’t get a ton of engagement. Pinch Of Yum shares an east toffee recipe. It was strangely good. Each student photographs at their own window, and you can try different backboards, napkins, bowls, plates, and utensils for the perfect effect. Because I think that what, it would be really cool for Pinch of Yum to get to a million followers, we’re at right now, I’m looking at it right now, 857,000 followers. And the reason, like what we’re trying to guess that is what are the elements that have made this successful that we can now take to create more successful content, which in turn fuels our engagement and keeps that like positive snowball going. Lindsay Ostrom: Another thing that I try to do in terms of boundaries is like I try not to have Instagram be the last thing I look at before I go to bed or the first thing I do when I wake up in the morning. And so, sometimes for me, I just need to delete it for a couple hours so it’s like not even an option, and then, yeah, put it back on my phone maybe the next morning or later that night when I need to do some stuff or whatever. We made these (vegan!) Like I’m not saying, in saying that, I’m not saying like don’t ever look at what people engage with, but just in the category of like boundaries and how much you let something control you and how you feel, that was like a very early thing for me. Carrot Muffins that are warm, cozy, and wholesome! Lindsay Ostrom: That was like a very strange analogy but also strangely good. So glad you enjoyed the korma, Emma! 5,123 Likes, 114 Comments - Pinch of Yum (@pinchofyum) on Instagram: “If you are looking at those chickpeas on your pantry shelf and thinking, “ok but what else do they…” Last week on the podcast, we re-shared an episode from 2017 with Chelsea from Chelsea’s Messy Apron about how she made $40,000 in her first year of blogging. So, I think an important point to call out, it’s important for people in general to think strategically about how they’re using technology, but maybe even more so for creators. Lindsay Ostrom: Well, like one of the ones that was a more unique brand partnership for us was the one we did like a year or two ago with Google around the holidays, like around Christmas holiday time. STUFF????????? Did you make a recipe? Lindsay Ostrom: I’ve heard a lot of good and bad ones, so that one was pretty good. Total reach: 1049226. And then the event one more time is foodbloggerpro.com/playbook And we’re going to be walking through each one of those seven steps and talking a little bit more in depth and sharing some visuals as well along the way. Bjork Ostrom: 10 years. 1,756 talking about this. A food blog with simple, tasty, and (mostly) healthy recipes. Nov 19, 2019 - 1,421 Likes, 13 Comments - Pinch of Yum (@pinchofyum) on Instagram: “If you asked us what we eat in our regular life being regular us, we'd just present you with this…” Like sometimes I’ll even delete it just for an afternoon. Perfect way to use up extra veggies! And then we go to a pre-recorded webinar that you and I did Lindsay, and there’ll be some screen shares and things that we can’t do in a podcast, which is really nice. 07/09/20 @ 4:03 am. Bjork Ostrom: And if you know how to get an unavailable Instagram account that nobody’s using but you can’t switch to, let us know. So their profit was closer to $66,692.07 ― not bad for one month’s work. People might find your one piece of content on the discover tab or they might find it in other places besides just on the listing of your feed. 3 cups of flour is closer to 600g. Everybody wants to figure out what are the ways that I can grow this thing, not only because it’s easy to see those numbers and to see which direction they’re going, but also because growth a lot of times can correlate to success within a business. And the idea came up of talking about this playbook, which this didn’t exist before but it did in your head. Definatly going into the rotation. And I think those two things, the inclusion of video as a content type and then really just refining the main Pinch of Yum feed to like primarily food, those are the two things I think that have helped us grow the most. Lindsay Ostrom: Okay. Lindsay, thanks so much for coming on for talking about this. It is made from goat and sheep milk and is a product of Greece. It’s an important platform. Jun 8, 2020 - 3,597 Likes, 35 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Like, you are going to want to paint the world with this chipotle tahini sauce, but might we…” Bjork Ostrom: Not quite as bad as emails that I get for letters that say, Dear Mrs. Bjork. Listen to the Food Blogger Pro Podcast below or check it out on iTunes, Google Play Music, or Spotify: If you have any comments, questions, or suggestions for interviews, be sure to email them to [email protected]. I just knew that helped me feel better to not be so hooked in to like how many likes do I have and how many, you know, how popular is this or not popular is this or whatever. Pinch of yum shared the post and wrote; “I made it. I had to do some substitutions based upon what was in the fridge/pantry and it still turned out great. The tickets went on sale a few months ago, and I was literally waiting to click ‘Purchase’ the second they went on sale. Please, lets be a little more open minded. Discover daily instagram statistics, earnings, followers attribute, relevant followers and posts. It’s not like I live in a remote area. And that is Instagram. ----- Welcome to episode 210 of The Food Blogger Pro Podcast! They took to their Instagram page to share with fans. – soy milk instead of heavy cream But I think it’d be helpful for people to get a general idea of some of the things that exist within that. Bjork Ostrom: I’d be interested to start by hearing you talk about some of the earliest parts of that playbook that you felt like you developed. Discover daily instagram statistics, earnings, followers attribute, relevant followers and posts. I have been following Lindsay and Bjork over at Pinch of Yum … My husband likes spicy foods. The equipment section above contains affiliate links to products we use and love! From that hobby grew what is now one of the most widely followed food blogs: Pinch of Yum. 1m Followers, 226 Following, 2,426 Posts - See Instagram photos and videos from Pinch of Yum (@pinchofyum) Lindsay Ostrom: But another thing that we look at is specifically top content. And…be sure to register for our free event next week at foodbloggerpro.com/playbook! Copyright 2020 Food Blogger Pro. But Lindsay M. Ostrom is my personal Instagram page. Wow, that’s amazing, you have X many followers. A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. And the two ways that it could pan out is like you take it for a walk and it like sees a squirrel and it runs and then you’re dragging behind it. I have the same question! Favorite things include my camera, lake days, and dark chocolate. Lindsay Ostrom: I will give you that. Lindsay Ostrom: Yeah. And I actually, it was actually, I think it was when I was pregnant that I said like, hey, I know I’m going to be wanting to post more of like our life and I am just going to find it a lot easier, I think to draw a line in the sand and say like, this is where the personal stuff is and this is where the food stuff is. Bjork Ostrom: But I think it’s also helpful. Along the way, she gained enough regular readers to start selling ads and hire a support team. Emily, who is working with the video side of things. 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