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@bikermick30: mura lang ito at matibay #crossbodybag #slingbag #bag #fyp

BikerMick
BikerMick
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Friday 06 June 2025 10:22:12 GMT
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marmalveda
marmalveda :
mura nman Nyan idol
2025-06-07 02:27:14
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𝐀𝐚𝐩 𝐆𝐡𝐚𝐢𝐫𝐨𝐧 𝐊𝐢 𝐁𝐚𝐚𝐭 𝐊𝐚𝐫𝐭𝐞 𝐇𝐚𝐢𝐧 𝐇𝐮𝐦𝐧𝐞 𝐀𝐩𝐧𝐞 𝐁𝐡𝐢 𝐀𝐳𝐦𝐚𝐲𝐞 𝐇𝐚𝐢𝐧 - 𝐀𝐛𝐢𝐝𝐚 𝐏𝐚𝐫𝐯𝐞𝐞𝐧 آپ غیروں کی بات کرتے ہیں #abidaparveen #kalam #foryou #statusvideo #trending
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Trả lời @VUASON Mấy bà chọn set nào đi làm? #xuhuong #Calie #heni #setdoxinh #quannu
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🧿 Welcome to Episode 2/20 Greek Blue Zone. A series where I’ll be sharing recipes for longevity. Today we are making a Roasted Beet + Salmon Salad. 🧿

This Salmon Salad with roasted beets is the perfect recipe healthy recipe for a fresh dinner or lunch. This recipe also fits within the Blue Zone diet which means it has healthy fats, no processed ingredients, and is loaded with healthy protein and veggies. You’re going to love this recipe with the earthy roasted beets, fresh salmon, and the crunch from pistachios and pomegranate seeds. Make this salad if you’re looking for the perfect recipe to meal prep (simply add the arugula when you go to eat the salad) and enjoy all week long — it’s so hearty, filling and packed with flavor. Inspired by the flavours of Greece and Blue Zone Citizens who eat meals packed with at least 50% veggies, plenty of beans and limited amounts of animal protein per day. Salads can get a bad reputation for just being a bowl of veggies that may taste good at the moment but leave you hungry in 30 minutes. The key is creating a salad that has filling, hearty ingredients like organic fish, couscous, nuts + seeds, and goats cheese!

Here is everything you need to make the most Delicious Roasted Beet + Salmon Salad! Ingredients: For the beets — 6 golden beets (about 5 cups of cooked beet wedges) olive oil, salt and pepper
 For the trout — 400-450 g steelhead or rainbow trout 1 tbsp extra-virgin olive oil 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder
 For the salad — 1/2 cup dry pearl couscous, cooked 4 cups arugula or watercress 1/3 cup pistachios 1/4 cup fresh chopped dill 1/2 cup crumbled goat cheese 1/3 cup pomegranate seeds
 For the dressing — 6 tbsp extra-virgin olive oil 1 tsp salt 1/2 tsp ground pepper 1 tbsp maple syrup 2 tbsp balsamic or red wine vinegar 1/4 tsp onion powder 1/4 tsp garlic powder 5 tbsp fresh squeezed orange juice (about 1 - 1 1/2 large navel orange)
 Instructions: 1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
 2. Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil and season each with big pinches of salt and pepper. Wrap each beet individually in foil. Place the foil-wrapped beets on the baking sheet. Roast for 35-50 minutes or until fork tender. Unwrap the beets and allow them to cool.
 3. While the beets are roasting, cook the couscous according to package directions and set aside.
 4. After the beets have roasted, unwrap the beets and set aside on a plate to cool. Leave the oven at 400F. Next, add the trout filet to the parchment lined baking sheet and season the trout with 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and drizzle the 1 tbsp olive oil over top.
 5. Bake the trout for 12-15 minutes or until the trout is cooked through. Remove from the oven and set aside to cool.
 6. Make the dressing: Whisk together all of the dressing ingredients together and set aside.
 7. Assemble the salad:
 8. When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Slice peeled beets into about 6 wedges per beet and add to a large bowl.
 9. Roughly use a fork to put off bite-sized pieces of the cooked trout and add to the bowl.
 10. Finally add the cooked couscous, arugula, pistachios, fresh chopped dill, crumbled goat cheese, pomegranate seeds to the bowl as well. Drizzle the dressing over top, toss to combine and serve. #Greece #GreekRecipes #GreekFood #BlueZoneRecipes #GreekTok
🧿 Welcome to Episode 2/20 Greek Blue Zone. A series where I’ll be sharing recipes for longevity. Today we are making a Roasted Beet + Salmon Salad. 🧿

This Salmon Salad with roasted beets is the perfect recipe healthy recipe for a fresh dinner or lunch. This recipe also fits within the Blue Zone diet which means it has healthy fats, no processed ingredients, and is loaded with healthy protein and veggies. You’re going to love this recipe with the earthy roasted beets, fresh salmon, and the crunch from pistachios and pomegranate seeds. Make this salad if you’re looking for the perfect recipe to meal prep (simply add the arugula when you go to eat the salad) and enjoy all week long — it’s so hearty, filling and packed with flavor. Inspired by the flavours of Greece and Blue Zone Citizens who eat meals packed with at least 50% veggies, plenty of beans and limited amounts of animal protein per day. Salads can get a bad reputation for just being a bowl of veggies that may taste good at the moment but leave you hungry in 30 minutes. The key is creating a salad that has filling, hearty ingredients like organic fish, couscous, nuts + seeds, and goats cheese!

Here is everything you need to make the most Delicious Roasted Beet + Salmon Salad! Ingredients: For the beets — 6 golden beets (about 5 cups of cooked beet wedges) olive oil, salt and pepper
 For the trout — 400-450 g steelhead or rainbow trout 1 tbsp extra-virgin olive oil 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder
 For the salad — 1/2 cup dry pearl couscous, cooked 4 cups arugula or watercress 1/3 cup pistachios 1/4 cup fresh chopped dill 1/2 cup crumbled goat cheese 1/3 cup pomegranate seeds
 For the dressing — 6 tbsp extra-virgin olive oil 1 tsp salt 1/2 tsp ground pepper 1 tbsp maple syrup 2 tbsp balsamic or red wine vinegar 1/4 tsp onion powder 1/4 tsp garlic powder 5 tbsp fresh squeezed orange juice (about 1 - 1 1/2 large navel orange)
 Instructions: 1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
 2. Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil and season each with big pinches of salt and pepper. Wrap each beet individually in foil. Place the foil-wrapped beets on the baking sheet. Roast for 35-50 minutes or until fork tender. Unwrap the beets and allow them to cool.
 3. While the beets are roasting, cook the couscous according to package directions and set aside.
 4. After the beets have roasted, unwrap the beets and set aside on a plate to cool. Leave the oven at 400F. Next, add the trout filet to the parchment lined baking sheet and season the trout with 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and drizzle the 1 tbsp olive oil over top.
 5. Bake the trout for 12-15 minutes or until the trout is cooked through. Remove from the oven and set aside to cool.
 6. Make the dressing: Whisk together all of the dressing ingredients together and set aside.
 7. Assemble the salad:
 8. When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Slice peeled beets into about 6 wedges per beet and add to a large bowl.
 9. Roughly use a fork to put off bite-sized pieces of the cooked trout and add to the bowl.
 10. Finally add the cooked couscous, arugula, pistachios, fresh chopped dill, crumbled goat cheese, pomegranate seeds to the bowl as well. Drizzle the dressing over top, toss to combine and serve. #Greece #GreekRecipes #GreekFood #BlueZoneRecipes #GreekTok
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#GiancarloEsposito and #JohnTurturro’s kids are keeping them up to date on Gen Z slang. #TorontoFilmFestival #TIFF
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