@ericroberts44: The new jersey is 👌😮‍💨 @LFC Retail

Eric Roberts
Eric Roberts
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Region: IE
Friday 03 May 2024 14:10:28 GMT
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tommydinho
Tommy :
@Finn Harps FC make it happen🙏🏻
2024-05-03 14:58:52
5
mattiequinster
Mattie quinster 😎😎 :
Give him a contract
2024-05-03 14:15:58
4
beerbeerbeerbeer
Milky :
better then Nunez 👉
2024-05-03 14:36:20
2
beenabina63
TinaBina63 :
I did it too 😂
2024-05-03 17:17:00
1
robface1
Robface1 :
You’re so multitalented!
2024-05-06 06:27:43
0
alwayssingingasong
Always singing Adobe :
Who in Nike approved that neckline?
2024-05-03 21:19:48
0
kpmusic_07
🎙️ 𝐊𝐏 𝐌𝐔𝐒𝐈𝐂 🎙️🇮🇪☘️ :
Where did you order it lad
2024-05-03 15:20:13
0
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I’m turning a single $50 grocery list into your week of easy, healthy dinners ideas — this is recipe 2 of 5! 🛒💕 recipe below—please reference the detailed/printable version on my website if you make it since there’s a character limit here✨  roasted chickpea & mushroom tacos: - 15oz can chickpeas, drained & rinsed - 10oz baby bella mushrooms, sliced - 1/2 jalapeno pepper, seeded - 2 tbsp olive oil - 1 tsp salt + additional to taste - 2 tsp garlic powder - 2 tsp chili powder - 2 tsp ground cumin - 10-12 corn tortillas - 1/2 cup fresh cilantro, chopped for topping jalapeno lime slaw: - 1/2 jalapeno pepper, seeded & chopped - 1 garlic clove - 1/4 cup canned coconut milk - 1 tbsp maple syrup - 1 tbsp rice vinegar  - juice + zest of 1 lime - 1/4 cup olive oil - salt to taste - 3 cups thinly sliced cabbage Preheat oven to 375 degrees and line a sheet pan with parchment paper. Add the chickpeas and sliced mushrooms to a mixing bowl and toss with the olive oil, salt, garlic powder, chili powder, and cumin until fully coated. Transfer to the sheet pan and bake for 15-18 minutes, until tender and beginning to brown.  While the chickpea and mushroom mixture bakes, make the jalapeno lime sauce by adding the jalapeno, garlic, coconut milk, maple syrup, rice vinegar, and lime to a blender or food processor and blending on high speed until smooth. While continuing to blend, slowly stream in the olive oil. Salt to taste. Add the cabbage to a mixing bowl and toss with half of the jalapeno lime sauce. Add additional sauce as desired, then reserve the rest for topping the tacos.  Warm up the stack of tortillas—I wrap in damp paper towels and microwave for about a minute to steam them. When the chickpeas and mushrooms are done baking, assemble your tacos. Evenly distribute the slaw and chickpea mix in each one, then top with chopped cilantro and additional jalapeno lime sauce.  enjoy! 💕 #budgetshopping #groceriesonabudget #groceryshopping #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #traderjoes #plantbasedrecipes #tacotuesday
I’m turning a single $50 grocery list into your week of easy, healthy dinners ideas — this is recipe 2 of 5! 🛒💕 recipe below—please reference the detailed/printable version on my website if you make it since there’s a character limit here✨ roasted chickpea & mushroom tacos: - 15oz can chickpeas, drained & rinsed - 10oz baby bella mushrooms, sliced - 1/2 jalapeno pepper, seeded - 2 tbsp olive oil - 1 tsp salt + additional to taste - 2 tsp garlic powder - 2 tsp chili powder - 2 tsp ground cumin - 10-12 corn tortillas - 1/2 cup fresh cilantro, chopped for topping jalapeno lime slaw: - 1/2 jalapeno pepper, seeded & chopped - 1 garlic clove - 1/4 cup canned coconut milk - 1 tbsp maple syrup - 1 tbsp rice vinegar  - juice + zest of 1 lime - 1/4 cup olive oil - salt to taste - 3 cups thinly sliced cabbage Preheat oven to 375 degrees and line a sheet pan with parchment paper. Add the chickpeas and sliced mushrooms to a mixing bowl and toss with the olive oil, salt, garlic powder, chili powder, and cumin until fully coated. Transfer to the sheet pan and bake for 15-18 minutes, until tender and beginning to brown.  While the chickpea and mushroom mixture bakes, make the jalapeno lime sauce by adding the jalapeno, garlic, coconut milk, maple syrup, rice vinegar, and lime to a blender or food processor and blending on high speed until smooth. While continuing to blend, slowly stream in the olive oil. Salt to taste. Add the cabbage to a mixing bowl and toss with half of the jalapeno lime sauce. Add additional sauce as desired, then reserve the rest for topping the tacos.  Warm up the stack of tortillas—I wrap in damp paper towels and microwave for about a minute to steam them. When the chickpeas and mushrooms are done baking, assemble your tacos. Evenly distribute the slaw and chickpea mix in each one, then top with chopped cilantro and additional jalapeno lime sauce.  enjoy! 💕 #budgetshopping #groceriesonabudget #groceryshopping #mealprep #mealprepping #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #traderjoes #plantbasedrecipes #tacotuesday

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