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leah
leah
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Thursday 04 June 2026 05:58:28 GMT
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hwrt.hannah
⋆౨ৎ 𝒉𝒂𝒏𝒏𝒂𝒉 ౨ৎ⋆ :
OMG YESSS FINALLY SMB WHO MAKES VIDEO OVERLAYS WITHOUT SOUND IDK HOW TO REMOVE IT
2026-06-16 16:46:33
14
.iluvrme
. :
TYYY
2026-06-05 05:06:00
2
bela45398
𝐓rigêmeas.𝐌emories!¡🌊🤍 :
Miga como tira essa parte verde me ensina Plis ?
2026-07-08 23:03:59
0
ball_ball233
Gumballs :
delete this
2026-06-04 22:17:21
0
.xiolitadoll_
user48496234420 :
CAN YOY MAKE A WHITE ONE??
2026-06-23 18:01:17
0
hopedeewa
𝑆𝑡𝑒𝑙𝑙𝑎𝑟.𝐻𝑜𝑝𝑒 :
🥰🥰🥰
2026-06-17 10:55:29
0
yan_loverrukk
𝙔𝙖𝙣❀ :
@𝙔𝙖𝙣❀ @𝙔𝙞𝙣❀
2026-07-21 13:38:02
0
ramonmadethat
ramonmadethat :
Do this but white
2026-06-09 01:31:43
0
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A high-protein, low-carb salad with Korean BBQ flavors, perfect for a healthy and delicious meal. Ingredients: - 2 lb chicken - Drizzle of avocado oil - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp sweet paprika - 1/4 tsp cayenne pepper - Chili flakes to taste - 2 tbsp gochujang - 2 tbsp rice vinegar - Juice of 1 lime - 1 tsp toasted sesame oil - 1 tbsp soy sauce or coconut aminos - 1/3 cup Greek yogurt - 2 tbsp mayo - 1 tsp regular or low sugar honey (optional) - 2–3 Persian cucumbers - 3 scallions - Fresh cilantro (2-4 tbsp or more as desired) - Toasted sesame seeds - Crushed peanuts or cashews Instructions: 1. Preheat the oven to 400°F (200°C). 2. Mix the chicken with avocado oil, garlic powder, onion powder, sweet paprika, cayenne pepper, and chili flakes. Bake for 36-40 minutes or use rotisserie/leftover chicken. 3. While the chicken bakes, prepare the sauce. In a food processor or bowl, mix gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce or coconut aminos, Greek yogurt, mayo, and honey. Blend until smooth. 4. Finely dice the Persian cucumbers and scallions, and chop the cilantro. 5. Once the chicken is cooked and cooled, shred or chop it. Combine it with the sauce, cucumbers, scallions, and cilantro. 6. Top the salad with toasted sesame seeds and crushed peanuts or cashews for crunch. 7. Serve on its own, over lettuce, in a wrap, or with low-carb crackers. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A high-protein, low-carb salad with Korean BBQ flavors, perfect for a healthy and delicious meal. Ingredients: - 2 lb chicken - Drizzle of avocado oil - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp sweet paprika - 1/4 tsp cayenne pepper - Chili flakes to taste - 2 tbsp gochujang - 2 tbsp rice vinegar - Juice of 1 lime - 1 tsp toasted sesame oil - 1 tbsp soy sauce or coconut aminos - 1/3 cup Greek yogurt - 2 tbsp mayo - 1 tsp regular or low sugar honey (optional) - 2–3 Persian cucumbers - 3 scallions - Fresh cilantro (2-4 tbsp or more as desired) - Toasted sesame seeds - Crushed peanuts or cashews Instructions: 1. Preheat the oven to 400°F (200°C). 2. Mix the chicken with avocado oil, garlic powder, onion powder, sweet paprika, cayenne pepper, and chili flakes. Bake for 36-40 minutes or use rotisserie/leftover chicken. 3. While the chicken bakes, prepare the sauce. In a food processor or bowl, mix gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce or coconut aminos, Greek yogurt, mayo, and honey. Blend until smooth. 4. Finely dice the Persian cucumbers and scallions, and chop the cilantro. 5. Once the chicken is cooked and cooled, shred or chop it. Combine it with the sauce, cucumbers, scallions, and cilantro. 6. Top the salad with toasted sesame seeds and crushed peanuts or cashews for crunch. 7. Serve on its own, over lettuce, in a wrap, or with low-carb crackers. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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