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@zie_935: #lewatberanda

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Region: ID
Saturday 25 April 2026 20:00:04 GMT
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No Watermark .mp4 (0.94MB) No Watermark(HD) .mp4 (0.66MB) Watermark .mp4 (2.08MB) Music .mp3

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unknowny707
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2026-04-25 21:26:45
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#fypviral #shuuriyemohamed #somalitiktok12 #akram♡ #somalitiktok
#fypviral #shuuriyemohamed #somalitiktok12 #akram♡ #somalitiktok
خياري الوحيد في هذه الحياة.. إياك والظن بأن خلف هذا التمسّك ضعف
خياري الوحيد في هذه الحياة.. إياك والظن بأن خلف هذا التمسّك ضعف ""لم تكن محاولاتي المستمرة للتمسك بك عجزا، ولا قلة في الخيارات؛ بل كانت تقديرا لمكانتك الغالية في قلبي. لكن البعض لا يدرك قيمة الفرص إلا بعد فوات الأوان"
فعلاً 💔
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Spanish 🤦‍♂️#emma #language
Spanish 🤦‍♂️#emma #language
A quick, vegetable-packed, dairy-free, and egg-free low-FODMAP frittata inspired by Italian cuisine, perfect for a safe, budget-friendly meal. Ingredients: - 1 tablespoon olive oil - 1 cup chopped chives (green parts only) - 1 cup fresh spinach, chopped - 1 large tomato, diced - 1/2 cup chickpea flour (or gluten-free flour blend) - 1/2 cup unsweetened almond milk (or other suitable dairy-free milk) - 1 teaspoon baking powder - Salt and pepper to taste - Dairy-free sourdough bread slices for serving Instructions: 1. Preheat oven to 375°F (190°C). 2. In a mixing bowl, whisk together chickpea flour, almond milk, baking powder, salt, and pepper until smooth to form the batter. 3. Heat olive oil in a oven-safe skillet over medium heat. 4. Add chopped chives and sauté for 1-2 minutes until fragrant. 5. Add spinach and diced tomato; cook for another 2-3 minutes until spinach wilts. 6. Pour the batter over the cooked vegetables in the skillet, spreading evenly. 7. Cook without stirring for about 3-4 minutes until the edges start to set. 8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden. 9. Remove from oven, let it cool slightly, then slice and serve with toasted dairy-free sourdough bread. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A quick, vegetable-packed, dairy-free, and egg-free low-FODMAP frittata inspired by Italian cuisine, perfect for a safe, budget-friendly meal. Ingredients: - 1 tablespoon olive oil - 1 cup chopped chives (green parts only) - 1 cup fresh spinach, chopped - 1 large tomato, diced - 1/2 cup chickpea flour (or gluten-free flour blend) - 1/2 cup unsweetened almond milk (or other suitable dairy-free milk) - 1 teaspoon baking powder - Salt and pepper to taste - Dairy-free sourdough bread slices for serving Instructions: 1. Preheat oven to 375°F (190°C). 2. In a mixing bowl, whisk together chickpea flour, almond milk, baking powder, salt, and pepper until smooth to form the batter. 3. Heat olive oil in a oven-safe skillet over medium heat. 4. Add chopped chives and sauté for 1-2 minutes until fragrant. 5. Add spinach and diced tomato; cook for another 2-3 minutes until spinach wilts. 6. Pour the batter over the cooked vegetables in the skillet, spreading evenly. 7. Cook without stirring for about 3-4 minutes until the edges start to set. 8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden. 9. Remove from oven, let it cool slightly, then slice and serve with toasted dairy-free sourdough bread. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
#plage #drole #foryoupage #fyp
#plage #drole #foryoupage #fyp

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