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@sweetfreedomofficial: Tropical vibes, zero turbulence 🌴✈️ Sweet Freedom’s Wellbeing FIZZ is your perfect travel companion — light, refreshing, and packed with gut-loving ingredients like baobab & dandelion 💛 No sugar crashes, no artificial nasties… just fizz that feels good, wherever you’re headed 🌍 #SweetFreedomFIZZ #TravelWellness #BubblesWithBenefits #GutFriendlyFizz #PineappleAndCoconutVibes

Sweet Freedom U.K.
Sweet Freedom U.K.
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Wednesday 30 July 2025 09:30:11 GMT
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Recipe ⤵️ If you got $20 & some ground beef you can make this delicious one pan picadillo con calabacitas 🥩🧅🍅 Ingredients: - 1 lb 80/20 ground beef - 1/2 tbsp neutral oil - 1 tsp pepper - 1 tsp garlic powder - 2 tsp knorr chicken bouillon - 2-3 garlic cloves (minced) - 1/2 a small onion (sliced) - 2 roma tomatoes (rough chopped) - 1-2 pickled jalapeños (diced) - 1 tbsp jalapeño brine - 2 mexican squash (rough chopped) - 4 oz monterey jack (shredded) Directions: 1. Lightly oil a pan over medium hi heat, add in your beef & leave it alone. Let it develop a nice sear for 2-3 mins. 2. Then begin to break it up, season with 1 1/2 tsp salt, 1/2 tsp pepper, and garlic powder. Cook for a couple mins until it’s just a bit undercooked. Then remove from pan. 3. Reduce heat to medium. 4. Cook the onions in the grease, and once they’re softened, add garlic. 5. Once it’s nice & fragrant add in your tomatoes & jalapeños. 6. After the tomatoes are nice & soft, add in the squash. Season with chicken bouillon, 1 tsp salt, and 1/2 tsp pepper. 7. Add your meat back in along with jalapeño brine & a splash of water. 8. Bring to a simmer, reduce heat to med low, cover and cook for 10 mins. 9. Right before it’s done top with monterey jack & cover back up to finish cooking. 10. Serve with rice, beans, tortillas, whatever you want! And enjoy babe! #EasyRecipes #mexican #picadillo
Recipe ⤵️ If you got $20 & some ground beef you can make this delicious one pan picadillo con calabacitas 🥩🧅🍅 Ingredients: - 1 lb 80/20 ground beef - 1/2 tbsp neutral oil - 1 tsp pepper - 1 tsp garlic powder - 2 tsp knorr chicken bouillon - 2-3 garlic cloves (minced) - 1/2 a small onion (sliced) - 2 roma tomatoes (rough chopped) - 1-2 pickled jalapeños (diced) - 1 tbsp jalapeño brine - 2 mexican squash (rough chopped) - 4 oz monterey jack (shredded) Directions: 1. Lightly oil a pan over medium hi heat, add in your beef & leave it alone. Let it develop a nice sear for 2-3 mins. 2. Then begin to break it up, season with 1 1/2 tsp salt, 1/2 tsp pepper, and garlic powder. Cook for a couple mins until it’s just a bit undercooked. Then remove from pan. 3. Reduce heat to medium. 4. Cook the onions in the grease, and once they’re softened, add garlic. 5. Once it’s nice & fragrant add in your tomatoes & jalapeños. 6. After the tomatoes are nice & soft, add in the squash. Season with chicken bouillon, 1 tsp salt, and 1/2 tsp pepper. 7. Add your meat back in along with jalapeño brine & a splash of water. 8. Bring to a simmer, reduce heat to med low, cover and cook for 10 mins. 9. Right before it’s done top with monterey jack & cover back up to finish cooking. 10. Serve with rice, beans, tortillas, whatever you want! And enjoy babe! #EasyRecipes #mexican #picadillo
watashi wa star! ☆
watashi wa star! ☆


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