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GRILLED “TANDOORI” CHICKEN . This homemade tandoori inspired chicken and mint chutney sauce are just the perfect match - I had this chicken for both lunch and dinner today because it was THAT good. . As always, try to let the chicken marinate well (at least 6 hours, ideally even a full day). I used a charcoal grill for these, but you can airfry, pan fry, or even bake them in the oven. . Here is how I made it: . 1.Start with 2 lbs boneless skinless chicken thighs. Place in a large bowl. . 2.Process together half a large yellow onion, 4-6 garlic cloves, and a knob of ginger in a small food processor. . 3.Add the processed mixture on top of the chicken. Top with 2 heaping TBSP of a plain yogurt, 2-3 pinches of salt, fresh cracked pepper, 1 tbsp tandoori spice mix or a curry powder, 1 tbsp sweet paprika, and 1/2 to 1 tsp of cayenne pepper. Mix it really well, then let it marinate 6-24 hrs. . 4.When you’re ready to make these, you can grill, air fry, or pan fry them. I grilled these for about 5-7 mins  per side since they taste the best that way. To air fry these, add them your airfryer for 18-20 mins at 400F (time varies by thickness and your airfryer), or cook them up on cast iron pan. . 5.To make the mint chutney inspired sauce, grab a large high speed blender, add 1 large handful of mint (about 2 cups), 1 large handful of cilantro (about 1 to 1.5 cups), 3/4 cup plain yogurt, a small knob ginger, 1 or 2 chili peppers or 1/2 jalapeno (optional for spice), juice of 1 lime, 1/2 tbsp tandoori masala or Garam masala spice, 1/2 tsp cumin, and a couple generous pinches of salt. Process well, taste and adjust. . 6.Plate up the chicken, serve it with fresh lemon wedges and the sauce. You can serve it up over rice, quinoa, or if you’re lowcarb, my @Kaizen Food Company lowcarb rice. . ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate
GRILLED “TANDOORI” CHICKEN . This homemade tandoori inspired chicken and mint chutney sauce are just the perfect match - I had this chicken for both lunch and dinner today because it was THAT good. . As always, try to let the chicken marinate well (at least 6 hours, ideally even a full day). I used a charcoal grill for these, but you can airfry, pan fry, or even bake them in the oven. . Here is how I made it: . 1.Start with 2 lbs boneless skinless chicken thighs. Place in a large bowl. . 2.Process together half a large yellow onion, 4-6 garlic cloves, and a knob of ginger in a small food processor. . 3.Add the processed mixture on top of the chicken. Top with 2 heaping TBSP of a plain yogurt, 2-3 pinches of salt, fresh cracked pepper, 1 tbsp tandoori spice mix or a curry powder, 1 tbsp sweet paprika, and 1/2 to 1 tsp of cayenne pepper. Mix it really well, then let it marinate 6-24 hrs. . 4.When you’re ready to make these, you can grill, air fry, or pan fry them. I grilled these for about 5-7 mins per side since they taste the best that way. To air fry these, add them your airfryer for 18-20 mins at 400F (time varies by thickness and your airfryer), or cook them up on cast iron pan. . 5.To make the mint chutney inspired sauce, grab a large high speed blender, add 1 large handful of mint (about 2 cups), 1 large handful of cilantro (about 1 to 1.5 cups), 3/4 cup plain yogurt, a small knob ginger, 1 or 2 chili peppers or 1/2 jalapeno (optional for spice), juice of 1 lime, 1/2 tbsp tandoori masala or Garam masala spice, 1/2 tsp cumin, and a couple generous pinches of salt. Process well, taste and adjust. . 6.Plate up the chicken, serve it with fresh lemon wedges and the sauce. You can serve it up over rice, quinoa, or if you’re lowcarb, my @Kaizen Food Company lowcarb rice. . ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate
CHICKEN CAESAR PASTA SALAD This is the 2nd episode of my Flippin Good Food series, and today we are making a HIGH PROTEIN, LOWCARB chicken Caesar pasta salad that is out of this world. I used my @Kaizen Food Company low carb pasta for this, but you can use any pasta that you prefer! Remember, code SHREDHAPPENS always saves you 20% on the Kaizen site💥 . Here is how I made it: . 1.We’ll start with the chicken: Grab 1lb of chicken thighs. Add them to a bowl. Drizzle with 1tbsp olive oil and the juice of 1 lemon. Season with 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and 1/2 tsp chili flakes. Mix it really well, then place the chicken onto a baking sheet lined with parchment paper. Roast for 36 minutes at 425F. Remove, then dice them up into cubes. . 2.We’ll then make the sauce. Grab a mixing bowl. Add 3 tablespoons avocado oil mayo, 3 tablespoons thick plain greek yogurt, 1 tbsp dijon mustard, 1.5 tbsp apple cider vinegar, the juice of 1 lemon, 1 finely minced garlic clove, 3 finely diced anchovy filets (optional but so good), salt, lots of fresh cracked pepper, and 1/4 cup shredded parmesan cheese. Mix really well, taste and adjust. If the dressing is too thick, you can always thin it out with more lemon juice or a couple tablespoons water. . 3.Next, we’ll finely chop up 2 romaine lettuce. . 4.And finally, cook the pasta. To keep this high protein and lowcarb, I used 6oz of my Kaizen high protein lowcarb pasta for this, but feel free to use whatever pasta you prefer. . 5.Then assemble your salad. I placed the cooked diced chicken at the base of a large jar, added the chopped lettuce, topped with the Kaizen pasta, and flipped it onto a serving dish. . 6.Top the pasta with the dressing and more finely shredded parmesan cheese to your liking! . . ENJOY! . . . . . . #lowcarb #lowcarbrecipes #ketorecipes #healthyrecipes #goodmoodfood #keto #healthyfoodshare #whatsonmyplate #saladrecipe
CHICKEN CAESAR PASTA SALAD This is the 2nd episode of my Flippin Good Food series, and today we are making a HIGH PROTEIN, LOWCARB chicken Caesar pasta salad that is out of this world. I used my @Kaizen Food Company low carb pasta for this, but you can use any pasta that you prefer! Remember, code SHREDHAPPENS always saves you 20% on the Kaizen site💥 . Here is how I made it: . 1.We’ll start with the chicken: Grab 1lb of chicken thighs. Add them to a bowl. Drizzle with 1tbsp olive oil and the juice of 1 lemon. Season with 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and 1/2 tsp chili flakes. Mix it really well, then place the chicken onto a baking sheet lined with parchment paper. Roast for 36 minutes at 425F. Remove, then dice them up into cubes. . 2.We’ll then make the sauce. Grab a mixing bowl. Add 3 tablespoons avocado oil mayo, 3 tablespoons thick plain greek yogurt, 1 tbsp dijon mustard, 1.5 tbsp apple cider vinegar, the juice of 1 lemon, 1 finely minced garlic clove, 3 finely diced anchovy filets (optional but so good), salt, lots of fresh cracked pepper, and 1/4 cup shredded parmesan cheese. Mix really well, taste and adjust. If the dressing is too thick, you can always thin it out with more lemon juice or a couple tablespoons water. . 3.Next, we’ll finely chop up 2 romaine lettuce. . 4.And finally, cook the pasta. To keep this high protein and lowcarb, I used 6oz of my Kaizen high protein lowcarb pasta for this, but feel free to use whatever pasta you prefer. . 5.Then assemble your salad. I placed the cooked diced chicken at the base of a large jar, added the chopped lettuce, topped with the Kaizen pasta, and flipped it onto a serving dish. . 6.Top the pasta with the dressing and more finely shredded parmesan cheese to your liking! . . ENJOY! . . . . . . #lowcarb #lowcarbrecipes #ketorecipes #healthyrecipes #goodmoodfood #keto #healthyfoodshare #whatsonmyplate #saladrecipe

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