@95.luvjm:

95.luvjm

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Region: AE

Saturday 02 November 2024 13:51:29 GMT

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Comments

s? :

ho is you magical

2024-11-02 21:22:18

6495

⠀ ⠀ ⠀ ⠀ ⠀ :

how did he even figure he could do that

2024-11-03 12:21:47

1469

Ph!! ⁷ :

this clip is so.... delicious!!? like I can't explain it but it's so tasty

2024-11-03 06:07:28

1838

jade :

how does one even do this

2024-11-03 03:50:19

2882

sehar_khan🇵🇰💜 :

JUNGKOOK IS EVERYTHING 😭🫀

2024-11-03 21:19:13

48

⁷ :

like does he just practice this at home or??

2024-11-03 08:24:07

738

Mooniemoon :

Emang ajaib ni anak

2024-11-03 03:53:22

193

FW TikTok :

where's this from?

2024-11-03 21:38:12

0

laria🪷 :

HOW DID HE DO TAHTT

2024-11-03 17:15:59

105

t :

side profile nya jhope 🧎‍♀️

2024-11-03 13:22:38

57

Seokjin's wife 100% :

peter how do you do that

2024-11-03 06:41:22

193

ANNE🖤 :

My brain is not brainning💜

2024-11-03 01:53:33

195

𝓜’ :

why is he so effortlessly fine

2024-11-03 10:03:14

76

ryki :

peter how are you doing that

2024-11-04 10:11:19

95

🙂 :

How??

2024-11-03 14:28:59

19

صفية :

no caption needed this was ment for me [proud]

2024-11-03 12:48:29

12

elenaaay ♡ :

cuz...how the hell?????!!! i'd break my back LOL

2024-11-03 12:10:39

105

✮ Simi ✮ :

WOAHHH WHAT THAT WAS CRAZY

2024-11-03 05:32:46

91

ゼハ9704 :

apa sih dia yg kgak bisa 🥺 kgak bisa di miliki

2024-11-03 10:35:50

9

juli :

no cos no one will ever be able to

2024-11-05 10:04:41

6

saiki_noo :

He is not human he is my man

2024-11-03 08:06:24

40

MEEWEE :

he’s just so casually coooool man

2024-11-03 10:42:12

35

ఇ◝‿◜ ఇ :

no hashtags? [cute] this was chosen for me [proud]

2024-11-03 04:35:34

32

z𐙚 ˙ :

bisa muter begitu 😭

2024-11-03 01:45:06

32

s ୨୧☆҉ :

proof he's spiderman

2024-11-03 09:59:47

31

To see more videos from user @95.luvjm, please go to the Tikwm homepage.

Other Videos

Green Beans with Tofu Cream Cheese + why you shouldn’t turn your back on plant-based diets w/ @Giuseppe Federici TLDR; You can get all the nutrients you need from a plant based diet, however many believe it can cause health issues and delay strength or performance goals. This isn’t because plants are lacking in nutrients, they are not ‘incomplete’ proteins (all plants contain all EAAs, just in varied amounts), however, variety and volume should be considered when planning a healthy plant-based diet. We see this as a bonus, because by eating plant based, you’re almost forced to try new foods and diversify protein sources, meaning your gut microbes also benefit 🦠 not to mention it’s tasty, fun, better for the planet and of course, the animals. Protein breakdown for the recipe: Beans: 42g Tofu: 30g Nooch: 2g Miso paste: 3g Soy milk: 1g Spinach: 10g = 88g /2 = 44g Ingredients (serves 2) 200g cherry tomatoes 1 head of garlic Olive oil Sea salt 1 large or 2 small shallots, finely chopped 700g butterbeans, drained and rinsed 120ml water 1/2-1 tsp stock powder or stock cube, start with half and add more to taste 400g fresh spinach 15g fresh basil (optional) 1.5 tbsp sweet white miso, more to taste Tofu Cream Cheese: 200g firm tofu 2 tbsp lemon juice 1 tbsp apple cider vinegar 2 cloves garlic 1/2 tsp onion powder 1.5 tbsp white miso paste 3-4 tbsp soy milk or water, depending on the consistency and the power of your blender (you’ll need more milk if it struggles to blend) 1 tbsp nooch Sea salt to taste Method: Preheat your oven to 185c. In a baking dish, add your cherry tomatoes, plenty of extra virgin olive oil, and sea salt. Cut the top off your garlic bulb, exposing the cloves, then cover this liberally in oil and salt too and place it cut side down in the baking dish. Roast for 15-20 mins, or until the tomato skins start to burst and wrinkle. Chop the shallots finely, fry them on a low-medium heat in olive oil and a pinch of sea salt for 8 mins, until caramelising (this makes the final dish taste sweet!) add the drained, rinsed beans (or use bean water if you prefer) and 100ml water + the stock. Mix well and bubble on low whilst you prep the tofu cream cheese. Squeeze the tofu in a paper towel to draw out any excess water. Add all the ingredients listed above to a blender and blend until a thick, paste-like consistency is achieved. You may need to pause the blending and use a spatula to scrape the mixture down the sides. Season to taste! Blanch the spinach and basil if using (place it in a colander or sieve and pour over a full kettle of boiling water, then rinse in very cold water) and blend with 100ml water, the roasted garlic from earlier, and the miso paste. Add more water if you need, to help it blend. Add the green sauce to the beans, combine and top with the tofu cream cheese, the roasted tomatoes, olive oil, optional chilli flakes or toasted seeds. Serve with sourdough or your grain of choice! #fyp #exvegan #antivegan #meateater #meat

Green Beans with Tofu Cream Cheese + why you shouldn’t turn your back on plant-based diets w/ @Giuseppe Federici TLDR; You can get all the nutrients you need from a plant based diet, however many believe it can cause health issues and delay strength or performance goals. This isn’t because plants are lacking in nutrients, they are not ‘incomplete’ proteins (all plants contain all EAAs, just in varied amounts), however, variety and volume should be considered when planning a healthy plant-based diet. We see this as a bonus, because by eating plant based, you’re almost forced to try new foods and diversify protein sources, meaning your gut microbes also benefit 🦠 not to mention it’s tasty, fun, better for the planet and of course, the animals. Protein breakdown for the recipe: Beans: 42g Tofu: 30g Nooch: 2g Miso paste: 3g Soy milk: 1g Spinach: 10g = 88g /2 = 44g Ingredients (serves 2) 200g cherry tomatoes 1 head of garlic Olive oil Sea salt 1 large or 2 small shallots, finely chopped 700g butterbeans, drained and rinsed 120ml water 1/2-1 tsp stock powder or stock cube, start with half and add more to taste 400g fresh spinach 15g fresh basil (optional) 1.5 tbsp sweet white miso, more to taste Tofu Cream Cheese: 200g firm tofu 2 tbsp lemon juice 1 tbsp apple cider vinegar 2 cloves garlic 1/2 tsp onion powder 1.5 tbsp white miso paste 3-4 tbsp soy milk or water, depending on the consistency and the power of your blender (you’ll need more milk if it struggles to blend) 1 tbsp nooch Sea salt to taste Method: Preheat your oven to 185c. In a baking dish, add your cherry tomatoes, plenty of extra virgin olive oil, and sea salt. Cut the top off your garlic bulb, exposing the cloves, then cover this liberally in oil and salt too and place it cut side down in the baking dish. Roast for 15-20 mins, or until the tomato skins start to burst and wrinkle. Chop the shallots finely, fry them on a low-medium heat in olive oil and a pinch of sea salt for 8 mins, until caramelising (this makes the final dish taste sweet!) add the drained, rinsed beans (or use bean water if you prefer) and 100ml water + the stock. Mix well and bubble on low whilst you prep the tofu cream cheese. Squeeze the tofu in a paper towel to draw out any excess water. Add all the ingredients listed above to a blender and blend until a thick, paste-like consistency is achieved. You may need to pause the blending and use a spatula to scrape the mixture down the sides. Season to taste! Blanch the spinach and basil if using (place it in a colander or sieve and pour over a full kettle of boiling water, then rinse in very cold water) and blend with 100ml water, the roasted garlic from earlier, and the miso paste. Add more water if you need, to help it blend. Add the green sauce to the beans, combine and top with the tofu cream cheese, the roasted tomatoes, olive oil, optional chilli flakes or toasted seeds. Serve with sourdough or your grain of choice! #fyp #exvegan #antivegan #meateater #meat

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A Pinterest inspired High-protein Banoffee Pie Breakfast! Ad How good is Pinterest? It’s my go-to whenever I need inspiration for a recipe, how to style it, or how to decorate something, just like these High-protein Banoffee Breakfast Bars. I use the search feature and personalised home to find creations from cooks and food stylists all over the world. Protein breakdown Protein powder - 25g Oats - 13.2g Soy milk - 4g Peanut butter - 16g Tofu - 48g = 106.2 /8 = 13.3g Ingredients (makes 8 bars) ‘Shortbread’ base: 120g oat flour 4 level tbsp unflavoured protein powder 60g desiccated coconut Small pinch of sea salt 1/2 tsp cinnamon 120ml soy milk 1 tsp vanilla 1-2 tbsp water ‘Caramel’ middle: 15 medjool dates, pits removed, soaked in boiling water for 10 mins if hard 3 heaped tbsp peanut butter 50-60ml water (add a tbsp at a time) Whipped tofu ‘cream’: 400g firm tofu 2 tbsp lemon juice Zest of one lemon 2 tbsp maple syrup or agave 1 tbsp olive oil Pinch sea salt 2-4 tbsp water (add a tbsp at a time) Other: 3 bananas, sliced fairly thinly at an angle 50g dark chocolate, grated or shaved Method If your dates are not squishy, soak them in boiling water for at least 10 mins. Preheat your oven to 160c. In a medium mixing bowl, add all the dry ingredients, mix well, then add the soy milk and vanilla. Give it a good stir to bring it all together, Add the water a tbsp at a time, kneading with your hands until you get a ball. In a lined 9x9 baking pan, push the mixture down in an even layer with your hands and the back of a spoon. Make sure it’s super even and packed down. The more even it is at the sides, the cleaner the layers will look. Prod the layer with a fork a few times, then bake for 10 mins. Drain the soaked dates and add them to a blender with the 3 tbsp peanut butter. Blend until smooth and there are no large pieces of dates, smaller ones are ok! Add a little splash of water to the blender if necessary to help it blend. Layer the date peanut caramel evenly over the shortbread base, using the back of a spoon to help it spread evenly. Pop this in the fridge whilst you whizz up all the ingredients for the whipped tofu cream, season to taste, add a little more lemon or liquid sweetener if you want to. It should be super creamy, so blend it for a while . Slice the banana and layer this over the top of the date caramel. Dollop the tofu cream over the top and lightly style it with the back of a spoon. Grate the chocolate over the top, slice into 8 bars and dig in 😊 #banoffee #highproteinrecipes #vegan #healthytreats

A Pinterest inspired High-protein Banoffee Pie Breakfast! Ad How good is Pinterest? It’s my go-to whenever I need inspiration for a recipe, how to style it, or how to decorate something, just like these High-protein Banoffee Breakfast Bars. I use the search feature and personalised home to find creations from cooks and food stylists all over the world. Protein breakdown Protein powder - 25g Oats - 13.2g Soy milk - 4g Peanut butter - 16g Tofu - 48g = 106.2 /8 = 13.3g Ingredients (makes 8 bars) ‘Shortbread’ base: 120g oat flour 4 level tbsp unflavoured protein powder 60g desiccated coconut Small pinch of sea salt 1/2 tsp cinnamon 120ml soy milk 1 tsp vanilla 1-2 tbsp water ‘Caramel’ middle: 15 medjool dates, pits removed, soaked in boiling water for 10 mins if hard 3 heaped tbsp peanut butter 50-60ml water (add a tbsp at a time) Whipped tofu ‘cream’: 400g firm tofu 2 tbsp lemon juice Zest of one lemon 2 tbsp maple syrup or agave 1 tbsp olive oil Pinch sea salt 2-4 tbsp water (add a tbsp at a time) Other: 3 bananas, sliced fairly thinly at an angle 50g dark chocolate, grated or shaved Method If your dates are not squishy, soak them in boiling water for at least 10 mins. Preheat your oven to 160c. In a medium mixing bowl, add all the dry ingredients, mix well, then add the soy milk and vanilla. Give it a good stir to bring it all together, Add the water a tbsp at a time, kneading with your hands until you get a ball. In a lined 9x9 baking pan, push the mixture down in an even layer with your hands and the back of a spoon. Make sure it’s super even and packed down. The more even it is at the sides, the cleaner the layers will look. Prod the layer with a fork a few times, then bake for 10 mins. Drain the soaked dates and add them to a blender with the 3 tbsp peanut butter. Blend until smooth and there are no large pieces of dates, smaller ones are ok! Add a little splash of water to the blender if necessary to help it blend. Layer the date peanut caramel evenly over the shortbread base, using the back of a spoon to help it spread evenly. Pop this in the fridge whilst you whizz up all the ingredients for the whipped tofu cream, season to taste, add a little more lemon or liquid sweetener if you want to. It should be super creamy, so blend it for a while . Slice the banana and layer this over the top of the date caramel. Dollop the tofu cream over the top and lightly style it with the back of a spoon. Grate the chocolate over the top, slice into 8 bars and dig in 😊 #banoffee #highproteinrecipes #vegan #healthytreats

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