@daylaiototrungyen: Đi ăn hải sản Cần Giờ cùng dạy lái ô tô Mr Yên (0981"823"671) Long An #daylaiototrungyen #benphacangiuoccangio #cangio #hoclaiotolongan #botuctaylailongan

daylaiototrungyen

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Friday 17 April 2026 23:34:37 GMT

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KIẾN VĂN QUAN :

Phà Cát Lái b tnxp Cần Giuộc Cần Giờ SG-5889

2026-04-24 06:35:11

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Trung TB :

Giá qa phà nhiêu vậy fen?

2026-04-19 10:28:10

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@PMH :

Cần Giuộc quê tui 😀

2026-04-18 14:41:24

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Khánh Lâm's :

bờ LA phải chỗ Cảng LA không ạ

2026-04-28 05:42:03

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High-protein Mediterranean-style cottage cheese bowls with chickpeas, vegetables, sauerkraut for fermentation, turmeric and za’atar for anti-inflammatory and flavor, served with seeded whole-grain crackers for fiber and whole grains. Ingredients: - 4 cups low-fat cottage cheese (1% milk fat) - 2 cups cooked no-salt canned chickpeas, rinsed and drained (about 2 cans before rinsing) - 2 cups cherry tomatoes, halved - 1 large English cucumber, diced (about 2 cups) - 3/4 cup pitted Kalamata olives, rinsed, halved - 3 tablespoons extra-virgin olive oil - 2 teaspoons za’atar spice blend (low-sodium if available) - 1 tablespoon fresh lemon juice - 1/2 teaspoon ground turmeric - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 cup refrigerated sauerkraut (low-sodium variety if available) - 8 ounces seeded whole-grain crackers (about 32 crackers) - 1/3 cup roasted sunflower seeds (unsalted) - 1 small red onion, very thinly sliced (about 1/2 cup) - Fresh black pepper to taste - Optional: 1/2 cup plain kefir (for serving alongside) Instructions: 1. Spread 1 cup of cottage cheese into each of four shallow bowls as the base 2. In a large bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, rinsed halved olives, thinly sliced red onion, chopped parsley, chopped mint, and roasted sunflower seeds ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

High-protein Mediterranean-style cottage cheese bowls with chickpeas, vegetables, sauerkraut for fermentation, turmeric and za’atar for anti-inflammatory and flavor, served with seeded whole-grain crackers for fiber and whole grains. Ingredients: - 4 cups low-fat cottage cheese (1% milk fat) - 2 cups cooked no-salt canned chickpeas, rinsed and drained (about 2 cans before rinsing) - 2 cups cherry tomatoes, halved - 1 large English cucumber, diced (about 2 cups) - 3/4 cup pitted Kalamata olives, rinsed, halved - 3 tablespoons extra-virgin olive oil - 2 teaspoons za’atar spice blend (low-sodium if available) - 1 tablespoon fresh lemon juice - 1/2 teaspoon ground turmeric - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 cup refrigerated sauerkraut (low-sodium variety if available) - 8 ounces seeded whole-grain crackers (about 32 crackers) - 1/3 cup roasted sunflower seeds (unsalted) - 1 small red onion, very thinly sliced (about 1/2 cup) - Fresh black pepper to taste - Optional: 1/2 cup plain kefir (for serving alongside) Instructions: 1. Spread 1 cup of cottage cheese into each of four shallow bowls as the base 2. In a large bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, rinsed halved olives, thinly sliced red onion, chopped parsley, chopped mint, and roasted sunflower seeds ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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