@diam.dji.loft: Alhamdoulilah ✌️

Diam dji loft ✔️
Diam dji loft ✔️
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Friday 21 November 2025 23:24:34 GMT
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matarbiker0
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2025-11-28 09:56:04
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momargeuye240
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2025-11-22 15:56:38
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millionnaire.loft
millionnaire.loft :
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2025-11-28 14:56:13
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76barasow
bara laobé malow 66🛣️🛣️🚨🚥 :
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2025-11-21 23:40:28
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yayamevents1
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papengom004
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dloft29
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2025-11-22 16:24:32
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ama__loft
Ama :
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2025-11-22 18:10:50
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cheikh.sow377
Cheikh Sow :
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2025-11-29 22:22:51
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saliou.faye108
SALIOU 🪡✂️💯😘 :
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2025-12-02 23:30:57
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2025-12-03 07:32:10
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2025-12-14 21:16:29
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Make-ahead, dairy-free roasted cauliflower and chickpea whole-wheat orecchiette pasta salad with a lemon-caper vinaigrette. Vegetarian by default with optional canned tuna or smoked salmon for extra pescatarian protein. Serves 2 adults with leftovers; designed to be high-protein, moderate-carb, low saturated fat and mindful of sodium. Ingredients: - 8 oz whole-wheat orecchiette pasta - 1 large head cauliflower, cut into florets (about 5 cups) - 1 can (15 oz) chickpeas, drained and rinsed - 1 small red onion, cut into 8 wedges - 1/3 cup golden raisins - 3 tbsp pine nuts, toasted - 1/3 cup chopped flat-leaf parsley - 2 cups baby arugula, packed - 2 tbsp capers, rinsed and drained - 3 tbsp extra-virgin olive oil (for roasting and dressing total) - 1 tbsp extra-virgin olive oil (additional, for dressing if desired) - 2 tbsp fresh lemon juice - 1 tsp lemon zest - 1 tsp Dijon mustard - 1 small garlic clove, minced (about 1 tsp) - 1 tsp pure maple syrup (optional, for balanced acidity) - 1/4 tsp red pepper flakes (adjust to taste) - 1/4 tsp freshly ground black pepper - 1/4 tsp kosher salt (plus more to taste, use sparingly to control sodium) - Optional pescatarian protein boost: 1 can (5 oz) tuna in water, drained OR 4 oz smoked salmon, flaked Instructions: 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. 2. Toss cauliflower florets and drained chickpeas with 2 tablespoons extra-virgin olive oil, 1/8 teaspoon kosher salt, and a pinch of black pepper on the prepared sheet in a single layer. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Make-ahead, dairy-free roasted cauliflower and chickpea whole-wheat orecchiette pasta salad with a lemon-caper vinaigrette. Vegetarian by default with optional canned tuna or smoked salmon for extra pescatarian protein. Serves 2 adults with leftovers; designed to be high-protein, moderate-carb, low saturated fat and mindful of sodium. Ingredients: - 8 oz whole-wheat orecchiette pasta - 1 large head cauliflower, cut into florets (about 5 cups) - 1 can (15 oz) chickpeas, drained and rinsed - 1 small red onion, cut into 8 wedges - 1/3 cup golden raisins - 3 tbsp pine nuts, toasted - 1/3 cup chopped flat-leaf parsley - 2 cups baby arugula, packed - 2 tbsp capers, rinsed and drained - 3 tbsp extra-virgin olive oil (for roasting and dressing total) - 1 tbsp extra-virgin olive oil (additional, for dressing if desired) - 2 tbsp fresh lemon juice - 1 tsp lemon zest - 1 tsp Dijon mustard - 1 small garlic clove, minced (about 1 tsp) - 1 tsp pure maple syrup (optional, for balanced acidity) - 1/4 tsp red pepper flakes (adjust to taste) - 1/4 tsp freshly ground black pepper - 1/4 tsp kosher salt (plus more to taste, use sparingly to control sodium) - Optional pescatarian protein boost: 1 can (5 oz) tuna in water, drained OR 4 oz smoked salmon, flaked Instructions: 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. 2. Toss cauliflower florets and drained chickpeas with 2 tablespoons extra-virgin olive oil, 1/8 teaspoon kosher salt, and a pinch of black pepper on the prepared sheet in a single layer. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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