@kala.rivera1: Pelito 🫣💞

Kala Rivera

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Region: MX

Monday 20 April 2026 02:30:32 GMT

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Comments

Lalito :

te pareces a mi persona especial 🥰

2026-04-29 22:24:50

1

user7583199173201 :

EaEaEaEaEa😍👏👏👏👏👏💐

2026-06-02 11:07:19

0

Soy Isra Rodríguez 🤓😜 :

Santa madre de dios 😳😍

2026-06-01 03:50:01

0

Peter parker :

guapa

2026-05-02 00:36:45

1

morfeomorpheoqu29 :

sonrisa excepcional

2026-06-01 06:31:08

0

🗿Carlos_🇲🇽 :

:) me encanta esa rola fresita puras de mis favoritas

2026-05-29 01:45:12

0

Ivan Barrera :

2026-04-25 19:06:23

1

Master 😎 :

Es IA 😏

2026-04-24 20:41:37

1

Demonier :

Creí que Lil Peep habia pasado de moda 🖤🤭

2026-05-24 00:07:16

0

diegob_666 :

2026-06-06 11:43:53

0

Germán :

linda

2026-05-31 05:02:07

0

Luis Santos :

que hermosa sonrisa 🥰

2026-06-05 05:15:25

0

yosafat :

2026-06-16 18:23:24

0

Envejecimiento Saludable Alex :

sígueme plis 🙋‍♂️🙌

2026-06-06 03:52:20

0

Alfonso.Juseppe :

2026-06-01 05:25:30

0

ricky racoonRamon Molina Palac :

linda❤️😘🥰

2026-05-31 13:54:59

0

Angel Gonzalez :

afortunado el novio de tenerte muchacha ✌

2026-06-06 00:56:49

0

Brayan A. Ocotoxtle Zacatzi :

hermosa

2026-05-29 02:48:23

0

El winna dise :

Me encantas

2026-05-26 10:33:06

0

dani :

fascinante mujer

2026-05-30 06:50:35

0

Mauricio Lopez Arell :

2026-05-29 16:42:50

0

xavier :

[Sticker]

2026-05-28 15:23:00

0

Leandro Enrique Nuñez Silva :

sos hermosa 😍

2026-04-20 04:09:32

0

To see more videos from user @kala.rivera1, please go to the Tikwm homepage.

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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!

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