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@bymellgt2: Truly after shave oil 🍓🍰 #guatemala #parati #truly #original #bymellgt

By Mell Respaldo
By Mell Respaldo
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Region: GT
Thursday 16 April 2026 16:30:15 GMT
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Pure comfort in a single pot🤌🏽✨ Put this one pot taco beef and rice on your weekend dinner line-up if you want something quick, easy, and packed with flavour👀🫑🧄 Want the full step-by-step recipe card? Join my recipe club - link in my bio! 🔗 Here’s What I Used👇🏽 Olive oil 5% Fat steak mince medium Red onion, finely diced large Bell pepper, diced cloves Garlic, minced or finely grated handful Fresh baby spinach Frozen sweetcorn Long grain white rice (washed thoroughly until water runs clear) Tomato purée Chopped tomatoes beef stock Ground cumin Smoked paprika Dried oregano Sea salt and cracked black pepper Fresh lime Mature cheddar cheese, grated . . #EasyRecipes #cookwithme #DinnerIdeas #cooking #healthyrecipes
Pure comfort in a single pot🤌🏽✨ Put this one pot taco beef and rice on your weekend dinner line-up if you want something quick, easy, and packed with flavour👀🫑🧄 Want the full step-by-step recipe card? Join my recipe club - link in my bio! 🔗 Here’s What I Used👇🏽 Olive oil 5% Fat steak mince medium Red onion, finely diced large Bell pepper, diced cloves Garlic, minced or finely grated handful Fresh baby spinach Frozen sweetcorn Long grain white rice (washed thoroughly until water runs clear) Tomato purée Chopped tomatoes beef stock Ground cumin Smoked paprika Dried oregano Sea salt and cracked black pepper Fresh lime Mature cheddar cheese, grated . . #EasyRecipes #cookwithme #DinnerIdeas #cooking #healthyrecipes
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#foryou #viral #🥰🥰🥰🥰
There's not much time left to see Brown Bear, Brown Bear in NYC! AND WHAT WILL YOU SEE?  We asked some of the most discerning audience members and they had a lot to share! Hurry, Hurry and get your tickets now to see Brown Bear, Brown Bear in The Very Hungry Caterpillar show before he heads off into hibernation on August 30th. Tickets at HungryCaterpillarShow.com/nyc or Telecharge.com#CaterpillarShowNYC #veryhungrycaterpillar #CaterpillarShow #brownbearbrownbear
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Meals for Weight-loss: Ep 6 Mexican Chicken Corn Salad Full recipe link in bio! Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g The goal is 40lbs in 90 days
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Meals for Weight-loss: Ep 6 Mexican Chicken Corn Salad Full recipe link in bio! Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g The goal is 40lbs in 90 days
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