@mix.it.up.ytc: Soursop & Cucumber Combo #delicious #drinkrecipes #whattowatch #recipes #drink

Mix It Up

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Monday 09 February 2026 10:02:22 GMT

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Comments

Danielle Oulé :

belle présentation

2026-02-09 17:05:25

7

Ice lab 💦🧊🫧💧 :

Kitu safi🥰

2026-02-10 14:50:03

4

aria.makes.drinks :

Great🥰

2026-04-01 07:52:09

3

sweetcoffee.br :

perfeito and so good🤗

2026-02-09 21:51:03

4

LE COUSIN 🇧🇯 BarCocktails :

Étanché sa soif ❤️❤️

2026-03-09 15:57:44

2

Hypnotic pour :

so good

2026-02-17 14:17:06

2

nounous fangueu :

top 👌

2026-03-20 18:54:14

2

Sale Market :

nice video.

2026-02-26 04:04:17

3

raquel.adi14 :

2026-04-03 15:17:43

0

أرض ألاحلأم :

ممتاز

2026-04-27 22:10:54

0

Kaveesha Mihiranga :

super

2026-03-05 03:33:30

1

Rincón Encantado :

😇😇😇

2026-02-11 16:07:02

2

krit :

👍👍👍

2026-02-23 15:50:24

2

Idrocaff :

❤️❤️❤️

2026-02-21 23:25:04

1

Ahmed 🥰🥰🥰🥰 :

🥰🥰🥰🥰🥰

2026-02-21 02:05:07

1

halli berry :

😍😍😍

2026-02-11 00:18:04

2

.twenty4shots :

🥰❤️❤️❤️

2026-02-27 00:20:09

2

norred4 :

😋

2026-02-12 11:22:30

2

ESTHE MEA :

🔥🔥🔥🔥💯💯💯

2026-03-01 07:28:32

1

FINE MIXOLOGISTS COCKTAILS :

🥰🥰🥰

2026-02-10 14:02:48

2

RehaanRamdianee :

🥰🥰🥰

2026-02-10 20:28:36

2

line de jiva❤⚘💋 :

🙏🙏🙏

2026-02-11 18:12:41

2

nasab :

👌👌👌

2026-03-04 00:52:38

1

Mabruka :

🥰🥰

2026-03-01 19:17:11

1

Nana Akua Linkup :

❤️

2026-03-02 14:46:57

1

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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

An overview of the SWEET CHEMISTRY products I’ve been testing, I love the biological philosophy that focuses around regenerative medicine and barrier/elasticity support #skincarethatworks #barrierrepair #skincareproducts #matureskincare #regenerativeskincare @sweetchemistrylabs

An overview of the SWEET CHEMISTRY products I’ve been testing, I love the biological philosophy that focuses around regenerative medicine and barrier/elasticity support #skincarethatworks #barrierrepair #skincareproducts #matureskincare #regenerativeskincare @sweetchemistrylabs

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