@kimmmz88: Dc : @Beauty กรบอให้ลงคลิปนี้

K_KIMT88
K_KIMT88
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Wednesday 28 August 2024 10:33:14 GMT
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savitreethaneewa5
จิม คนโสด :
ชอบมาแต่ไหนแต่ไรแร้ว เท่จังนะคับน้องตาล
2024-09-03 07:11:38
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goo.v2
🐋U.downs🎭 :
ร้อนเเรงมาก🔥🥰
2024-08-29 04:39:56
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bro.da513
Zeii Noch :
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2024-09-11 08:32:45
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bundanyacitra90
Bunda Nya Citra :
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2024-09-21 10:47:54
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rattanamon.janche
สาคู ใส้หมู. :
หลงขั้นสุด🥰
2024-08-28 15:17:14
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kimmmz88
K_KIMT88 :
*กร บอกให้ลงคลิปนี้ เขียนผิด!!
2024-08-28 10:38:05
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g.t.0010
ดาวลูกไก่✨🌻 :
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2024-11-06 01:01:13
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ammmxyyy
AMMY :
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2024-10-23 18:24:55
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veaw38
ด.ญ ตัวเล็กสาวเหนือ :
เมาเอวน้อนนน🤣
2024-09-06 09:34:09
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me.likes.you7
Me likes you💍🌷 :
หล่อเกินค้าบบ พี่ตาล😳💗
2024-09-01 04:34:02
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sasipota09
🩵💙..KIK..💙🩵 :
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2024-08-28 13:14:46
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HIGH PROTEIN MEXICAN BREAKFAST: FREEZER FRIENDLY CHORIZO Y HUEVO BURRITOS 🌯 These burritos are perfect when I’m short on time or need to eat on the go! We’ve made a few tweaks to make this a more balanced meal that pack over 35 grams of protein and last up to 3 months in the freezer.  INGREDIENTS (4 BURRITOS): 1/4 cup chopped onion 9 oz pork chorizo (or soy chorizo)  1 large chayote 3 cup egg beaters (or egg whites) 4 whole wheat wraps  Salt  Pepper Plastic Wrap  Aluminum Foil Freezer Friendly Bags DIRECTIONS: 1. Peel the chayote.  Chop the vegetables into bite size pieces. 2. Add the chorizo to a pan and break it down.  Cook for 3-4 minutes. 3. Add the onions and chayote.  Cook for 5-6 minutes. 4. Add the egg beaters and season to taste.  Mix until the everything is cooked through.   5. Warm up the tortillas on the comal for 30 seconds on each side.  6. Add 1/4 of the egg mixture (~1.25 cup).  Fold the burrito and double wrap them. Store in a freezer friendly bag if you’d like.  7. Once ready to enjoy, remove the wrapping. Cover the burrito in a damp paper towel and microwave for 1-3 minutes depending on the size. Optionally you can toast them on a comal until they’re golden brown.  NOTE: To decrease the calories per serving by 120, use a low carb burrito tortilla. To decrease the calories by 60 calories per serving, use soy chorizo. #caloriedeficit #comidasaludableydeliciosa #highproteinmeals #highproteinrecipes #healthymexicanfood #healthymexicanrecipe #comidafitness #weightlossdiary #highproteinlowcarb
HIGH PROTEIN MEXICAN BREAKFAST: FREEZER FRIENDLY CHORIZO Y HUEVO BURRITOS 🌯 These burritos are perfect when I’m short on time or need to eat on the go! We’ve made a few tweaks to make this a more balanced meal that pack over 35 grams of protein and last up to 3 months in the freezer. INGREDIENTS (4 BURRITOS): 1/4 cup chopped onion 9 oz pork chorizo (or soy chorizo) 1 large chayote 3 cup egg beaters (or egg whites) 4 whole wheat wraps Salt Pepper Plastic Wrap Aluminum Foil Freezer Friendly Bags DIRECTIONS: 1. Peel the chayote. Chop the vegetables into bite size pieces. 2. Add the chorizo to a pan and break it down. Cook for 3-4 minutes. 3. Add the onions and chayote. Cook for 5-6 minutes. 4. Add the egg beaters and season to taste. Mix until the everything is cooked through. 5. Warm up the tortillas on the comal for 30 seconds on each side. 6. Add 1/4 of the egg mixture (~1.25 cup). Fold the burrito and double wrap them. Store in a freezer friendly bag if you’d like. 7. Once ready to enjoy, remove the wrapping. Cover the burrito in a damp paper towel and microwave for 1-3 minutes depending on the size. Optionally you can toast them on a comal until they’re golden brown. NOTE: To decrease the calories per serving by 120, use a low carb burrito tortilla. To decrease the calories by 60 calories per serving, use soy chorizo. #caloriedeficit #comidasaludableydeliciosa #highproteinmeals #highproteinrecipes #healthymexicanfood #healthymexicanrecipe #comidafitness #weightlossdiary #highproteinlowcarb

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