@uva102: tengo muchos borradores de cuando comencé haciendo ejercicio en casa🥺🙈... @Strovi

Uva🍇

Open In TikTok:

Region: AR

Sunday 13 October 2024 21:51:59 GMT

40781

2162

73

166

Music

Download

No Watermark .mp4 (4.08MB) No Watermark(HD) .mp4 (46.63MB) Watermark .mp4 (0MB) Music .mp3

Comments

Javier yañez :

ssi estas de metida en mi corazón..

2024-12-15 01:41:07

5

Arthur Callagan :

Madre de dios😍

2024-12-14 15:38:53

1

Erick_AlonsoVL :

Me encanta tu outfitt🥰❤️

2024-12-15 10:49:33

1

Cochiloco :

chulada de corazón 😻

2024-12-16 14:29:09

0

wasangueroA :

subelos

2024-12-14 15:15:37

0

thatwss.42 :

🥰

2024-12-16 14:13:13

0

Viajando con C :

😍😍😍😍

2024-10-17 03:10:00

1

To see more videos from user @uva102, please go to the Tikwm homepage.

Other Videos

Makeup Giống Dương Mịch - Makeup Tutorial #makeupgiongduongmich #duongmichmakeuplook #duongmich #hướngdẫntrangđiểm #huongdantrangdiem #huongdanmakeup #douyinmakeup #makeuptutorial #xuhuong #mynuthichve

Makeup Giống Dương Mịch - Makeup Tutorial #makeupgiongduongmich #duongmichmakeuplook #duongmich #hướngdẫntrangđiểm #huongdantrangdiem #huongdanmakeup #douyinmakeup #makeuptutorial #xuhuong #mynuthichve

Making Metal Wire Baskets

Making Metal Wire Baskets

LOADED BUFFALO CHICKEN FRIES 🍟 These were so good! Perfect for a high protein lunch/dinner option. Save for later☝🏼 •558 kcals per portion •46g PRO, 61g CHO, 21g FAT For 1 serving: -250g of potato -1 tsp of olive oil or use low cal spray -2 tsp of paprika -Salt/pepper -100g of uncooked chicken breast -1 small red pepper -15g of light mozzarella/cheddar -1 tbsp of light ranch (mixed with 1 tbsp of water) -Fresh parsley, chopped Buffalo sauce: -2 tbsp of Franks Red Hot Buffalo Sauce -1 tbsp of light ranch -15g of light cream cheese -15g of low fat cheddar Method: 1. Wash the potatoes then slice into thin strips. Season with 1 tsp of paprika, salt and pepper. Drizzle over 1 tsp of olive oil/oil spray (I forgot to press record for these steps 😅). Toss and air fry at 200° Cfor 20-25 minutes. 2. Place the chicken breast on baking paper. Season with 1 tsp of paprika, salt and pepper. Cover with more baking paper and beat down until flat. 3. Add 2 tbsp of water to a pan and add the chicken. Fry on either side for 5-8 minutes until cooked. Add more water if needed. 4. Once cooked, add to a bowl and shred apart with two forks. 5. On the same pan, fry the pepper with some water for a few minutes until softened. 6. Whisk together the buffalo sauce, ranch, cream cheese and cheddar. Then mix in the shredded chicken and pepper. 7. Add the cooked potatoes to an oven safe dish and top with the buffalo chicken. Sprinkle over the mozzarella/cheddar and place under the grill for approx. 5 minutes until the cheese has melted. 8. Remove from the grill. Mix together 1 tbsp of ranch with 1 tbsp of water and drizzle over the fries. Sprinkle over fresh parsley. Enjoy! #loadedfries #buffalofries #buffalochicken #cheesy #highproteinrecipes #melting #foryou #foryoupage #foryourpage

LOADED BUFFALO CHICKEN FRIES 🍟 These were so good! Perfect for a high protein lunch/dinner option. Save for later☝🏼 •558 kcals per portion •46g PRO, 61g CHO, 21g FAT For 1 serving: -250g of potato -1 tsp of olive oil or use low cal spray -2 tsp of paprika -Salt/pepper -100g of uncooked chicken breast -1 small red pepper -15g of light mozzarella/cheddar -1 tbsp of light ranch (mixed with 1 tbsp of water) -Fresh parsley, chopped Buffalo sauce: -2 tbsp of Franks Red Hot Buffalo Sauce -1 tbsp of light ranch -15g of light cream cheese -15g of low fat cheddar Method: 1. Wash the potatoes then slice into thin strips. Season with 1 tsp of paprika, salt and pepper. Drizzle over 1 tsp of olive oil/oil spray (I forgot to press record for these steps 😅). Toss and air fry at 200° Cfor 20-25 minutes. 2. Place the chicken breast on baking paper. Season with 1 tsp of paprika, salt and pepper. Cover with more baking paper and beat down until flat. 3. Add 2 tbsp of water to a pan and add the chicken. Fry on either side for 5-8 minutes until cooked. Add more water if needed. 4. Once cooked, add to a bowl and shred apart with two forks. 5. On the same pan, fry the pepper with some water for a few minutes until softened. 6. Whisk together the buffalo sauce, ranch, cream cheese and cheddar. Then mix in the shredded chicken and pepper. 7. Add the cooked potatoes to an oven safe dish and top with the buffalo chicken. Sprinkle over the mozzarella/cheddar and place under the grill for approx. 5 minutes until the cheese has melted. 8. Remove from the grill. Mix together 1 tbsp of ranch with 1 tbsp of water and drizzle over the fries. Sprinkle over fresh parsley. Enjoy! #loadedfries #buffalofries #buffalochicken #cheesy #highproteinrecipes #melting #foryou #foryoupage #foryourpage

hauss cuk 😭😭#bismilahrame #masukberanda #xyzbca #4u #foryoupage #fyp #esteh #godaanpuasa #ramadhan #xyzbca #bismilahrame #fyppppppppppppppppppppppp

hauss cuk 😭😭#bismilahrame #masukberanda #xyzbca #4u #foryoupage #fyp #esteh #godaanpuasa #ramadhan #xyzbca #bismilahrame #fyppppppppppppppppppppppp

😬🔥.#coutinho #football #ferset

😬🔥.#coutinho #football #ferset

MEAL PREP WITH ME 🍽️ This weeks meal prep we have some PB&J Baked Oats for breakfast and a Creamy Jalapeño Pesto Rigatoni for lunch! Save for your next meal prep☝🏼 BREAKFAST: •PB&J Baked Oats •430 kcals - 29g PRO, 52g CHO, 11g FAT For 1 serving: -40g of oats -25g of white chocolate protein powder -1/2 tsp of baking powder -50ml of unsweetened almond milk -50g of banana, mashed -30g of raspberries -2 tsp of peanut butter -1 tbsp of raspberry jam Method: 1. Mix the oats, protein powder and baking powder together. 2. Then mix in the milk and banana. Stir in the raspberries. 3. Add 2 tsp of peanut butter and 1 tbsp of jam to the top and swirl through. 4. Bake in the oven at 180°C for 25-30 minutes. LUNCH: •Creamy Jalapeño Pesto Rigatoni •335 kcals - 38g PRO, 19g CHO, 14g FAT Serves 4: -200g of dried rigatoni -1 reduced salt chicken stock cube -1 tbsp of olive oil -400g of uncooked chicken breast, sliced -1 red onion -3 cloves of garlic, minced -1 green pepper -8 slices of jalapeños, chopped (from a jar) -1 tsp of paprika -1/2 tsp of oregano -40g of light cream cheese -40g of pesto -40g of parmesan -Fresh parsley, chopped -Chilli flakes (optional) Method: 1. Cook the rigatoni with the stock cube for 8-10 minutes until al dente. Drain and keep the pasta water. 2. Add oil to a pan and let it heat up. Then add the chicken, garlic and onion. Cook for 5 minutes before adding in the green pepper and chopped jalapeños. Cook and soften the pepper for another 5 minutes. 3. Mix in the cream cheese, pesto and 100ml of the pasta water. Let it come to a boil then reduce the heat to simmer. Add more pasta water if needed and let the sauce reduce. 4. Mix in half of the grated parmesan. 5. Divide into 4 portions and top with the rest of the parmesan, parsley and chilli flakes. #mealprepwithme #mealprep #bakedoats #peanutbutter #jelly #rigatoni #highproteinrecipes #creamy #foryou #foryoupage #foryourpage

MEAL PREP WITH ME 🍽️ This weeks meal prep we have some PB&J Baked Oats for breakfast and a Creamy Jalapeño Pesto Rigatoni for lunch! Save for your next meal prep☝🏼 BREAKFAST: •PB&J Baked Oats •430 kcals - 29g PRO, 52g CHO, 11g FAT For 1 serving: -40g of oats -25g of white chocolate protein powder -1/2 tsp of baking powder -50ml of unsweetened almond milk -50g of banana, mashed -30g of raspberries -2 tsp of peanut butter -1 tbsp of raspberry jam Method: 1. Mix the oats, protein powder and baking powder together. 2. Then mix in the milk and banana. Stir in the raspberries. 3. Add 2 tsp of peanut butter and 1 tbsp of jam to the top and swirl through. 4. Bake in the oven at 180°C for 25-30 minutes. LUNCH: •Creamy Jalapeño Pesto Rigatoni •335 kcals - 38g PRO, 19g CHO, 14g FAT Serves 4: -200g of dried rigatoni -1 reduced salt chicken stock cube -1 tbsp of olive oil -400g of uncooked chicken breast, sliced -1 red onion -3 cloves of garlic, minced -1 green pepper -8 slices of jalapeños, chopped (from a jar) -1 tsp of paprika -1/2 tsp of oregano -40g of light cream cheese -40g of pesto -40g of parmesan -Fresh parsley, chopped -Chilli flakes (optional) Method: 1. Cook the rigatoni with the stock cube for 8-10 minutes until al dente. Drain and keep the pasta water. 2. Add oil to a pan and let it heat up. Then add the chicken, garlic and onion. Cook for 5 minutes before adding in the green pepper and chopped jalapeños. Cook and soften the pepper for another 5 minutes. 3. Mix in the cream cheese, pesto and 100ml of the pasta water. Let it come to a boil then reduce the heat to simmer. Add more pasta water if needed and let the sauce reduce. 4. Mix in half of the grated parmesan. 5. Divide into 4 portions and top with the rest of the parmesan, parsley and chilli flakes. #mealprepwithme #mealprep #bakedoats #peanutbutter #jelly #rigatoni #highproteinrecipes #creamy #foryou #foryoupage #foryourpage

About

Robot

Legal

Privacy Policy