@doing.now.anything: 이런 노력은 하지마 . #인간관계 #동기부여 #이지영 #인생조언

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Monday 10 June 2024 20:31:01 GMT

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달빛여행자 :

이지영 강사님 멋진말씀 공감합니다^^ 😁

2024-07-21 07:38:50

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몽글이 :

지금 상황에 딱 위로가 되는 말씀 감사합니다~~

2024-06-11 02:29:33

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😂😂😂

2024-11-25 10:13:46

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송가 :

😁😁😁

2024-09-07 16:51:05

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Chorizo breakfast burrito for the win!! 🏆 Macros and recipe below 👇 459 cals, 60g protein 22 carbs , 17 fat Chorizo Burrito Bowl (Makes 6 Servings) Ingredients: 32oz 96/4 ground chicken 7 slices center-cut bacon 3 russet potatoes (cubed) 600g egg beater scrambled 130g light cheese (shredded) 1 tsp smoked paprika 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp oregano Instructions: Step 1: Prepare the Potatoes Cube the 3 russet potatoes into bite-sized pieces. Preheat your air fryer to 400°F (200°C). Toss the cubed potatoes in a little olive oil, salt, and pepper. Air fry the potatoes for 18-20 minutes, shaking the basket halfway through, until golden and crispy. Set aside. Step 2: Cook the Bacon While the potatoes are cooking, slice the bacon into small pieces. In a large pan over medium heat, cook the bacon until crispy (about 5-7 minutes). Once crispy, remove the bacon and set it aside, leaving the bacon fat in the pan. Step 3: Make the Chicken “Chorizo” In the same pan with the bacon fat, add the 32oz of ground chicken. Season with smoked paprika, garlic powder, oregano, salt, and pepper. Cook the chicken, breaking it up into small crumbles, for about 8-10 minutes, until browned and cooked through. Step 4: Scramble the Eggs In a separate pan, cook the 600g of egg beaters over medium heat, stirring occasionally, until fully cooked and scrambled. Step 5: Assemble the Burrito Bowls Divide the cooked potatoes, scrambled eggs, and chicken “chorizo” mixture into 6 bowls. Add a generous portion of the cooked bacon pieces on top. Step 6: Add Cheese and Serve Top each bowl with a portion of shredded light cheese (about 22g per serving). Optionally, garnish with any additional toppings of your choice (like salsa, sour cream, or avocado) before serving.

Chorizo breakfast burrito for the win!! 🏆 Macros and recipe below 👇 459 cals, 60g protein 22 carbs , 17 fat Chorizo Burrito Bowl (Makes 6 Servings) Ingredients: 32oz 96/4 ground chicken 7 slices center-cut bacon 3 russet potatoes (cubed) 600g egg beater scrambled 130g light cheese (shredded) 1 tsp smoked paprika 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp oregano Instructions: Step 1: Prepare the Potatoes Cube the 3 russet potatoes into bite-sized pieces. Preheat your air fryer to 400°F (200°C). Toss the cubed potatoes in a little olive oil, salt, and pepper. Air fry the potatoes for 18-20 minutes, shaking the basket halfway through, until golden and crispy. Set aside. Step 2: Cook the Bacon While the potatoes are cooking, slice the bacon into small pieces. In a large pan over medium heat, cook the bacon until crispy (about 5-7 minutes). Once crispy, remove the bacon and set it aside, leaving the bacon fat in the pan. Step 3: Make the Chicken “Chorizo” In the same pan with the bacon fat, add the 32oz of ground chicken. Season with smoked paprika, garlic powder, oregano, salt, and pepper. Cook the chicken, breaking it up into small crumbles, for about 8-10 minutes, until browned and cooked through. Step 4: Scramble the Eggs In a separate pan, cook the 600g of egg beaters over medium heat, stirring occasionally, until fully cooked and scrambled. Step 5: Assemble the Burrito Bowls Divide the cooked potatoes, scrambled eggs, and chicken “chorizo” mixture into 6 bowls. Add a generous portion of the cooked bacon pieces on top. Step 6: Add Cheese and Serve Top each bowl with a portion of shredded light cheese (about 22g per serving). Optionally, garnish with any additional toppings of your choice (like salsa, sour cream, or avocado) before serving.

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