@anjaatomiic: fit cek za poslednji dan blokade ove godine #fyp #foryoupage #viral #balkantiktok #srbija #xyzcba #blowup? #fitcheck #outfit #outfitinspo #makeup #winterfit

anjić
anjić
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Friday 27 December 2024 10:15:03 GMT
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veraaleksic
vera :
mackoo
2024-12-27 10:17:20
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veraaleksic
vera :
😮‍💨😮‍💨
2024-12-27 10:17:32
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lenaflis_
lena :
Najlepša moja😍😍😍
2024-12-27 10:59:05
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niikolinnaaa
😻😻😻
2024-12-27 11:18:19
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janabannana_
janamanic :
Smesss
2024-12-27 14:15:45
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martinciric.09
Martin Ciric911 :
pre pre predivna
2024-12-28 01:21:51
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da_da_aham
DUX 🐺 :
👌👌👌👏👏👏
2025-01-04 19:32:28
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ivanjovanovic6031
Ivan Jovanovic :
😊
2024-12-27 10:17:48
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matejasipcic
mateja Sipcic :
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2024-12-30 20:53:36
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A packable Mediterranean/Greek farro salad combining no-salt tuna in olive oil, cannellini beans, veggies, olives and a lemon-red wine dressing; high-protein, fiber-rich, includes fermented side and anti-inflammatory lemon and garlic. Ingredients: - 1 1/4 cups (240 g) dry pearled farro - 3 cups low-sodium vegetable broth or water - 2 cans (5 oz/142 g each) no-salt-added tuna in olive oil, drained and flaked (reserve 1 tbsp oil) - 1 can (15 oz/425 g) low-sodium cannellini beans, drained and rinsed - 1 cup cucumber, diced (about 1 medium cucumber) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, very thinly sliced - 1/2 cup pitted Kalamata olives, rinsed and halved - 1/2 cup fresh parsley, chopped - 1 tsp dried oregano - 2 tbsp extra-virgin olive oil (plus reserved 1 tbsp from tuna) - 2 tbsp fresh lemon juice (about 1 medium lemon) - 1 tbsp red wine vinegar - 1 small garlic clove, minced (about 1 tsp) - Freshly ground black pepper, to taste (about 1/4 tsp) - Optional: 1/3 cup light feta, rinsed and drained, crumbled - Optional side: 1 cup low-sodium fermented vegetables (e.g., low-salt sauerkraut or lacto-fermented carrots), rinsed lightly if needed Instructions: 1. Bring 3 cups low-sodium vegetable broth or water to a boil in a medium pot, add 1 1/4 cups dry pearled farro, reduce heat to a simmer, cover, and cook until tender but chewy (about 20–25 minutes). 2. Drain any excess liquid from cooked farro, spread on a tray to cool slightly, and let sit uncovered to steam off excess moisture for 5 minutes. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A packable Mediterranean/Greek farro salad combining no-salt tuna in olive oil, cannellini beans, veggies, olives and a lemon-red wine dressing; high-protein, fiber-rich, includes fermented side and anti-inflammatory lemon and garlic. Ingredients: - 1 1/4 cups (240 g) dry pearled farro - 3 cups low-sodium vegetable broth or water - 2 cans (5 oz/142 g each) no-salt-added tuna in olive oil, drained and flaked (reserve 1 tbsp oil) - 1 can (15 oz/425 g) low-sodium cannellini beans, drained and rinsed - 1 cup cucumber, diced (about 1 medium cucumber) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, very thinly sliced - 1/2 cup pitted Kalamata olives, rinsed and halved - 1/2 cup fresh parsley, chopped - 1 tsp dried oregano - 2 tbsp extra-virgin olive oil (plus reserved 1 tbsp from tuna) - 2 tbsp fresh lemon juice (about 1 medium lemon) - 1 tbsp red wine vinegar - 1 small garlic clove, minced (about 1 tsp) - Freshly ground black pepper, to taste (about 1/4 tsp) - Optional: 1/3 cup light feta, rinsed and drained, crumbled - Optional side: 1 cup low-sodium fermented vegetables (e.g., low-salt sauerkraut or lacto-fermented carrots), rinsed lightly if needed Instructions: 1. Bring 3 cups low-sodium vegetable broth or water to a boil in a medium pot, add 1 1/4 cups dry pearled farro, reduce heat to a simmer, cover, and cook until tender but chewy (about 20–25 minutes). 2. Drain any excess liquid from cooked farro, spread on a tray to cool slightly, and let sit uncovered to steam off excess moisture for 5 minutes. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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