@zia.patel:

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Region: US

Monday 11 May 2026 00:25:36 GMT

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Comments

saanvi ❤️‍🔥 :

hahaaaa i have the good one haaaaaha

2026-05-11 02:39:19

2

Lex :

Ur actually joking

2026-05-11 03:39:14

1

ananya :

oh the dress is tooooo good

2026-05-11 13:53:52

1

raina :

damn so bad

2026-05-11 03:29:28

1

siya:) :

obsessed

2026-05-11 02:16:23

1

aarna :

dress was the absolute correct choice.

2026-05-11 00:54:23

1

nishi :

aw so happy n cute

2026-05-11 02:33:54

1

hitaliii :

wow dress eats bro

2026-05-11 02:45:38

1

Siya :

Hi baddieee

2026-05-11 00:55:23

1

aneeshamummareddy :

Om nom nom

2026-05-11 20:23:48

1

shar🫡🪩 :

This dress WOW

2026-05-11 04:21:58

1

saheli 🪷 :

HOLLLYYY

2026-05-11 02:28:34

1

anushka :

YOOO

2026-05-11 13:11:32

1

keerthana :

THE DRESSSSS

2026-05-11 00:40:02

1

amulyaravipati :

Wow

2026-05-11 21:09:36

1

Lex :

Dooks

2026-05-11 03:39:09

1

Lex :

So hot wow

2026-05-11 03:39:20

1

Lex :

I love you.

2026-05-11 03:39:24

1

_mashleee :

gahdamn

2026-05-11 01:50:16

1

ananya :

baddies

2026-05-11 13:54:00

1

keerthana :

SO BAD

2026-05-11 00:40:04

1

neesh :

SO PRETTY

2026-05-11 01:09:03

1

aafi :

wow awesome dress

2026-05-11 22:16:12

0

anushka :

u look hot asf

2026-05-11 13:11:40

1

saanvi ❤️‍🔥 :

u looked so seggsy

2026-05-11 02:39:26

1

To see more videos from user @zia.patel, please go to the Tikwm homepage.

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The latest addition to my brothy rice bowls collection is a good one for a strong summer. Creamy chipotle broth + honey garlic beef + roasted zucchini and corn + rice and a big squeeze of lime juice. 45g Protein • 59g Carbs • 14g Fat • 7g Fiber • 540 Calories Full recipe is below or if you’d like the printable version head over to my site. There are several different components you can have going at once to save time. This is a great recipe to double to use for meal prep. Start by tossing 24 oz of medium diced zucchini with 1 tablespoon of olive oil and a pinch of salt and pepper. Air fry for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (Or bake at 450ºF on a parchment lined sheet pan for 30-40 minutes.) Next, make the broth by blending 3 cups of beef bone broth with 1 cup of low fat cottage cheese, 3 oz chipotle peppers in adobo, 2 tablespoons tomato paste, and 1 teaspoon of smoked paprika. (You can adjust heat level by swapping more/less chipotle peppers with milder smoked paprika.) Add the blended broth to a saucepan over low heat to warm while prepping the rest. Stir occasionally and salt to taste before serving. Heat ½ tablespoon of olive oil in a pan over medium-high heat before adding a pound of extra lean ground beef. Brown then fully cook the beef before adding 2 tablespoons of honey, 2 tablespoons of rice vinegar or white vinegar, 3 cubes of frozen crushed garlic (or 3 fresh), 1 teaspoon each of kosher salt and ground cumin, and ¼ teaspoon of ground cinnamon. Cook til the garlic is fragrant, about a minute, before reducing the heat to low. Keep warm until ready to serve. For the rice and corn, I used a 10 oz bag (2 cups) of frozen steamed jasmine rice and 2 cups of frozen fire roasted corn. I microwaved both while cooking the beef. To make four bowls, each one gets ½ cup of rice, ½ cup of corn, ¼ of the beef, ¼ of the zucchini, and a little more than 1 cup of broth. Garnish with lime wedges and a drizzle of honey (about ½ tablespoon each).

The latest addition to my brothy rice bowls collection is a good one for a strong summer. Creamy chipotle broth + honey garlic beef + roasted zucchini and corn + rice and a big squeeze of lime juice. 45g Protein • 59g Carbs • 14g Fat • 7g Fiber • 540 Calories Full recipe is below or if you’d like the printable version head over to my site. There are several different components you can have going at once to save time. This is a great recipe to double to use for meal prep. Start by tossing 24 oz of medium diced zucchini with 1 tablespoon of olive oil and a pinch of salt and pepper. Air fry for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (Or bake at 450ºF on a parchment lined sheet pan for 30-40 minutes.) Next, make the broth by blending 3 cups of beef bone broth with 1 cup of low fat cottage cheese, 3 oz chipotle peppers in adobo, 2 tablespoons tomato paste, and 1 teaspoon of smoked paprika. (You can adjust heat level by swapping more/less chipotle peppers with milder smoked paprika.) Add the blended broth to a saucepan over low heat to warm while prepping the rest. Stir occasionally and salt to taste before serving. Heat ½ tablespoon of olive oil in a pan over medium-high heat before adding a pound of extra lean ground beef. Brown then fully cook the beef before adding 2 tablespoons of honey, 2 tablespoons of rice vinegar or white vinegar, 3 cubes of frozen crushed garlic (or 3 fresh), 1 teaspoon each of kosher salt and ground cumin, and ¼ teaspoon of ground cinnamon. Cook til the garlic is fragrant, about a minute, before reducing the heat to low. Keep warm until ready to serve. For the rice and corn, I used a 10 oz bag (2 cups) of frozen steamed jasmine rice and 2 cups of frozen fire roasted corn. I microwaved both while cooking the beef. To make four bowls, each one gets ½ cup of rice, ½ cup of corn, ¼ of the beef, ¼ of the zucchini, and a little more than 1 cup of broth. Garnish with lime wedges and a drizzle of honey (about ½ tablespoon each).

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