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LOUISNONE 🍓
LOUISNONE 🍓
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Saturday 06 June 2026 01:46:53 GMT
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saobuonv0
𝘼𝙗𝙨𝙞𝙣𝙩𝙝𝙚..? :
ổn k bây t thấy booking nhìu vl
2026-06-21 05:28:49
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minhthu051200
Ghét ăn hành phi🧅 :
Trắng nha
2026-06-06 03:10:18
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unboxwithdauu
𑣲 𝓓𝓪̂𝓾 𝓬𝓾𝓽𝓲𝓮★彡 :
Ưng nhe
2026-06-06 02:26:43
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baobeiclothingg
Baobei Đồ Xinh 🐰 :
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tramah011
mai huỳnh trâm anh :
cho em xin ý kiến với ạ
2026-06-17 19:12:51
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meixiuriviu
✮ ⋆ Mei xíu rì viu ˙⋆✮ :
Uii muê 🥰
2026-06-06 03:40:30
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minn.riviu
Minn Thích Ri Viu :
Siu ưng nha
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mythao0301
Nàng Glow Up 💋 :
Mê nha êm lắm nè
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phamdo2k
⋆.𐙚 Anya Review ⋆˚࿔ :
ưng nha
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chin273.riviu
Chin Riviu :
Dùng trắng thiệt nha bà
2026-06-06 03:16:42
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lethibichn8
Nhiêu thích rì viu🎀🥳 :
Xài cải thiện lắm
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quynhchiie
QuynhChiie 🌷 :
Dùng hiệu quả lắm
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cozyoday
🫓⋆𝒄𝒐𝒛𝒊𝒆𝒓𓈒𓍼 :
Ưng lắm
2026-06-06 01:59:05
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hinecheck
Hine check ✅ :
Ê đúng mê
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dailyriviu
Daily Rì Viu ☘️ :
😍😍 Ưng nhaaa
2026-06-06 02:28:59
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hoangthuhang25
⋆𝗮𝗺𝗶𝗲𝗯𝗼𝘅𝗯𝗼𝘅⭑.ᐟ :
em này dùng oki nè
2026-06-06 03:31:52
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bongxingriviu
Bốnggg Riviu :
oke lắm
2026-06-06 03:06:23
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shopcuayen_96
.☘︎ ݁ 𝒀𝒆̂́𝒏 𝑼𝒏𝒃𝒐𝒙 🎧 :
Dùng răng trắng thiệt nhoa
2026-06-06 02:25:30
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trangkiu1010
Trang 💋💄 :
Em này đánh sạch và có trắng 🦷nhe
2026-06-06 03:25:49
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ntdt.10
Kiwa~i :
xin ý kiến và lời khuyên nhiệt tình với mn ạ
2026-06-18 03:51:20
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goccuathoa3
Thoa Thích Rì Viu :
Mê nho
2026-06-10 14:49:25
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Tâm nee ₊˚ෆ :
Đánh êm
2026-06-06 08:02:43
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sop.gi.r
Sop giá rẻ :
dùng thích lắm bạn ơi
2026-06-11 21:53:04
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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