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@karencame08: poshto funny 🤣#virelvideo #trending #poshtofunny #foryou #khrashprash_aw_jarlando

Karen Came
Karen Came
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Monday 25 May 2026 10:25:58 GMT
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abdul.qadeer9615
Abdul Qadeer :
😂😂😂
2026-06-01 03:44:13
1
aminkhanniazi2
Ameen khan Niazi💫 :
🌹
2026-06-12 04:51:51
0
samiullahsafi223
💀S 👑 Momand :
😂😂😂
2026-06-04 11:40:59
0
samiullahsafi223
💀S 👑 Momand :
😁😁😁
2026-06-04 11:41:06
0
samiullahsafi223
💀S 👑 Momand :
😳😳😳
2026-06-04 11:41:03
0
samiullahsafi223
💀S 👑 Momand :
🥰🥰🥰
2026-06-04 11:41:01
0
jamalalbloshi1
سنجرانی صاحب :
🥰🥰🥰
2026-05-25 10:28:05
0
mbmqt8
MBM :
😁
2026-06-06 15:23:28
0
abdul.qadeer9615
Abdul Qadeer :
😏😏😏
2026-06-01 03:44:11
1
abdul.qadeer9615
Abdul Qadeer :
😁😁😁
2026-06-01 03:44:15
0
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anti-inflammatory meal prep: episode 6 🍋🥬🫐🍠 Recipes below: TURMERIC CHICKEN QUINOA BOWLS 4 meals 500g (1lb 2oz) chicken breast, sliced 400g (14oz) sweet potato, cubed 150g (5½oz) quinoa, rinsed 360ml (12fl oz) water 100g (3½oz) rocket & spinach 100g (3½oz) pomegranate seeds 60g (2oz) walnuts 6 tbsp olive oil (2 chicken / 1 potato / 3 dressing) Chicken spice: 2 tsp turmeric, 1 tsp cumin, 1 tsp garlic powder, ½ tsp black pepper, ¾ tsp salt Dressing: 2 tbsp lemon juice, ½ tsp turmeric, 1 tsp honey, salt + pepper 1. Sweet potato + 1 tbsp oil, air fry 200C (400F), 15-18 mins (or oven 200C fan (400F), 25-30) 2. Quinoa + water, simmer covered 12-15 mins, rest 5, fork through 3. Toss chicken with spices + 2 tbsp oil 4. Sear 3-4 mins a side in 2 batches (or air fry 190C (375F), 12-14 mins). Rest 5 5. Toast walnuts in a dry pan, chop 6. Whisk dressing with 3 tbsp oil 7. Combine everything, divide into 4. Dressing separate, add when you eat PURPLE OVERNIGHT OATS 4 jars (500ml / 17fl oz) 150g (5½oz) rolled oats 440ml (15fl oz) almond milk 30g (1oz) chia seeds 1½ tbsp honey or maple 1 tsp vanilla Zest of ½ lemon Compote: 150g (5½oz) blueberries, 110g (4oz) blackberries, 1 tsp lemon juice, 1 tsp honey Top: 30g (1oz) whole berries, 20g (¾oz) flaked/sliced almonds 1. Whisk oats, milk, chia, honey, vanilla and lemon zest 2. Mash the berries with lemon juice and honey into a quick compote 3. Divide the base between 4 jars, spoon compote on top or swirl through 4. Chill overnight. Add berries + almonds after cooling or just before eating DATE BARK, pistachio + raspberry 12 pieces 12 Medjool dates, pitted (soft, not dried) 4 tbsp pistachio butter (100% pistachios) 150g (5½oz) raspberries 1 tbsp chia seeds 1 tsp lemon juice 170g (6oz) dark chocolate, 70%+ 1 tsp olive oil 2 tbsp crushed pistachios Flaky salt 1. Jam: simmer raspberries with lemon juice 5-7 mins, mashing. Off heat, stir in chia. Cool completely 2. Press dates flat on parchment, cover with a second sheet, roll into one slab ~1cm (½ inch) thick 3. Spread pistachio butter to the edges 4. Dollop the cooled jam in patches, then join up, don't drag 5. Melt chocolate and poor over 6. Scatter pistachios + a little salt while wet. Freeze 1-2 hrs 7. Press straight down to slice. Keep in the fridge Enjoy 🧡 #antiinflammatory #antiinflammatorydiet
anti-inflammatory meal prep: episode 6 🍋🥬🫐🍠 Recipes below: TURMERIC CHICKEN QUINOA BOWLS 4 meals 500g (1lb 2oz) chicken breast, sliced 400g (14oz) sweet potato, cubed 150g (5½oz) quinoa, rinsed 360ml (12fl oz) water 100g (3½oz) rocket & spinach 100g (3½oz) pomegranate seeds 60g (2oz) walnuts 6 tbsp olive oil (2 chicken / 1 potato / 3 dressing) Chicken spice: 2 tsp turmeric, 1 tsp cumin, 1 tsp garlic powder, ½ tsp black pepper, ¾ tsp salt Dressing: 2 tbsp lemon juice, ½ tsp turmeric, 1 tsp honey, salt + pepper 1. Sweet potato + 1 tbsp oil, air fry 200C (400F), 15-18 mins (or oven 200C fan (400F), 25-30) 2. Quinoa + water, simmer covered 12-15 mins, rest 5, fork through 3. Toss chicken with spices + 2 tbsp oil 4. Sear 3-4 mins a side in 2 batches (or air fry 190C (375F), 12-14 mins). Rest 5 5. Toast walnuts in a dry pan, chop 6. Whisk dressing with 3 tbsp oil 7. Combine everything, divide into 4. Dressing separate, add when you eat PURPLE OVERNIGHT OATS 4 jars (500ml / 17fl oz) 150g (5½oz) rolled oats 440ml (15fl oz) almond milk 30g (1oz) chia seeds 1½ tbsp honey or maple 1 tsp vanilla Zest of ½ lemon Compote: 150g (5½oz) blueberries, 110g (4oz) blackberries, 1 tsp lemon juice, 1 tsp honey Top: 30g (1oz) whole berries, 20g (¾oz) flaked/sliced almonds 1. Whisk oats, milk, chia, honey, vanilla and lemon zest 2. Mash the berries with lemon juice and honey into a quick compote 3. Divide the base between 4 jars, spoon compote on top or swirl through 4. Chill overnight. Add berries + almonds after cooling or just before eating DATE BARK, pistachio + raspberry 12 pieces 12 Medjool dates, pitted (soft, not dried) 4 tbsp pistachio butter (100% pistachios) 150g (5½oz) raspberries 1 tbsp chia seeds 1 tsp lemon juice 170g (6oz) dark chocolate, 70%+ 1 tsp olive oil 2 tbsp crushed pistachios Flaky salt 1. Jam: simmer raspberries with lemon juice 5-7 mins, mashing. Off heat, stir in chia. Cool completely 2. Press dates flat on parchment, cover with a second sheet, roll into one slab ~1cm (½ inch) thick 3. Spread pistachio butter to the edges 4. Dollop the cooled jam in patches, then join up, don't drag 5. Melt chocolate and poor over 6. Scatter pistachios + a little salt while wet. Freeze 1-2 hrs 7. Press straight down to slice. Keep in the fridge Enjoy 🧡 #antiinflammatory #antiinflammatorydiet
Eucalyptus stem for shower smells amazing 😍😍😍😍😍🌸🌸🌸 #eucalyptus #eucalyptusshower
Eucalyptus stem for shower smells amazing 😍😍😍😍😍🌸🌸🌸 #eucalyptus #eucalyptusshower

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