@beatrizbenedeti1: O Orlando Bloom vendo a entrevista assim: 🤡🤡🤡 #katyperry #orlandobloom #johnmayer #diplo #jamescorden #spillyourgutsorfillyourguts #katyperryfan #entrevistas

Beatriz Benedeti

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Region: BR

Tuesday 10 September 2024 00:56:22 GMT

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claranaveterinaria :

nunca falaria isso de homem NENHUM. imagina o ego desse john mayer depois disso

2024-09-10 21:11:48

2999

Antônia Gabrielly :

mas quem é esse John Mayer?

2024-09-10 02:06:02

72

Amanda :

Ela ja namoro com Diplo? 😂 GENTEEEEE

2024-09-10 17:32:39

288

Debby :

explicado Taylor kkk

2024-09-10 16:41:43

261

Gus :

pensei q era o Luan Santana esse homem do começo

2024-09-10 18:31:22

127

veganinha :

dear john

2024-09-10 19:34:57

71

Pam :

conexão ≠ relação com construção de conexão você pode ter o melhor com seu inimigo, mas isso não significa que o cara faz bem 😳

2024-09-10 12:36:45

45

N :

Who you love?

2024-09-11 03:07:30

6

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6 INGREDIENT SALAD SERIES RECIPE 22/30 BROWN RICE, AVOCADO AND EGG SALAD DISCLAIMER: The 6 ingredients refer to the SALAD ingredients. The dressing ingredients are additional. This isn’t designed to trick you, I just want to help you eat a little healthier and change up your normal lunch or dinner recipe. I have a tendency to throw 14 ingredients in a salad, so I was really trying to limit this to make it easier for you. Serves 4 Ingredients: 450g brown rice sachet (or feel free to cook 1 cup rice instead) 400g canned chickpeas, rinsed and drained 2 cup rocket, roughly chopped 1 cup cooked chicken (store bought or home cooked), chopped 8 eggs 1 large avocado, diced Dressing: 2 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1/2 teaspoon dijon mustard 1 teaspoon pure maple syrup Sea salt & cracked black pepper Method: 1. Cook the Brown Rice: If you’re using a brown rice sachet, follow the instructions on the packet. If you prefer cooking rice from scratch, rinse 1 cup of brown rice under cold water until the water runs clear. Then, in a pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. 2. Hard-boil the Eggs: Place a saucepan of water onto heat, bring the water to a boil over medium-high heat. Once boiling, add the eggs, reduce the heat to low and let the eggs simmer for about 7-8 minutes. Then, remove the eggs from the hot water and run under cold water. Once cooled, peel the eggs and chop them into quarters. 3. Assemble the Salad: In a large mixing bowl, combine the brown rice, chickpeas, rocket, chicken, avocado, and hard-boiled eggs. Gently toss everything together until well mixed. Season well. 4. For the dressing: Combine all Ingredients and adjust to taste. Drizzle over the salad and gently toss through.

6 INGREDIENT SALAD SERIES RECIPE 22/30 BROWN RICE, AVOCADO AND EGG SALAD DISCLAIMER: The 6 ingredients refer to the SALAD ingredients. The dressing ingredients are additional. This isn’t designed to trick you, I just want to help you eat a little healthier and change up your normal lunch or dinner recipe. I have a tendency to throw 14 ingredients in a salad, so I was really trying to limit this to make it easier for you. Serves 4 Ingredients: 450g brown rice sachet (or feel free to cook 1 cup rice instead) 400g canned chickpeas, rinsed and drained 2 cup rocket, roughly chopped 1 cup cooked chicken (store bought or home cooked), chopped 8 eggs 1 large avocado, diced Dressing: 2 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1/2 teaspoon dijon mustard 1 teaspoon pure maple syrup Sea salt & cracked black pepper Method: 1. Cook the Brown Rice: If you’re using a brown rice sachet, follow the instructions on the packet. If you prefer cooking rice from scratch, rinse 1 cup of brown rice under cold water until the water runs clear. Then, in a pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. 2. Hard-boil the Eggs: Place a saucepan of water onto heat, bring the water to a boil over medium-high heat. Once boiling, add the eggs, reduce the heat to low and let the eggs simmer for about 7-8 minutes. Then, remove the eggs from the hot water and run under cold water. Once cooled, peel the eggs and chop them into quarters. 3. Assemble the Salad: In a large mixing bowl, combine the brown rice, chickpeas, rocket, chicken, avocado, and hard-boiled eggs. Gently toss everything together until well mixed. Season well. 4. For the dressing: Combine all Ingredients and adjust to taste. Drizzle over the salad and gently toss through.

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