@offtempo3: Playboi Carti Long Time // #playboycarti #edits #edit #fyp

offtempo

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Thursday 23 April 2026 21:19:18 GMT

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@MEH :

"I want to thank my mom, I want to thank God "

2026-04-27 09:45:13

167

Fury Raven :

"I wanna thank god" Carti came a long way 😭

2026-05-16 16:56:42

6

𐕣 :

Ain’t feel like this in long time ⁉️

2026-04-28 11:15:52

3

🌅 :

Why can’t I reposttttttttttt 😩

2026-04-24 05:15:36

52

🍒🍸 :

I LOVE CARTIIIIIIIIII

2026-04-25 23:53:28

18

Dave Spam!!😛 :

10000th like

2026-04-26 06:59:43

6

🐅 :

2026-04-27 17:37:29

3

Y.k :

2026-04-27 01:46:25

1

VYNX Nocta (VYNX VAM :

wee luv you plAyboi Carti 🖤

2026-04-28 21:22:48

2

Dexter Morgan :

2026-04-27 01:25:11

1

777 :

2026-04-26 23:42:07

1

𖣂ׁ𝑘𝑒𝑛𝑒 ͜͜͡͡✯࣪ ִ²࣪ ִ☾ :

what carti on about?

2026-04-26 19:26:46

2

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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 Been a slow grind, hit a plateau at 20 lbs but we are staying locked in! #homecooking #EasyRecipe #chicken #sesamechicken #takeout

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 Been a slow grind, hit a plateau at 20 lbs but we are staying locked in! #homecooking #EasyRecipe #chicken #sesamechicken #takeout

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