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@bichngoc.1193:

BíchNgọc11💞
BíchNgọc11💞
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Region: VN
Monday 08 June 2026 10:58:23 GMT
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No Watermark .mp4 (21.73MB) No Watermark(HD) .mp4 (21.73MB) Watermark .mp4 (23.68MB) Music .mp3

Comments

yenyen2208
Trần Hồng Xuyến :
❤️video đẹp bạn nhe mình chúc bạn buổi tối vui vẻ ấm áp bạn nhe❤️❤️❤️❤️❤️🥰🥰🥰
2026-06-08 13:59:23
1
hong.quang.son
Hoàng Quang soạn :
hay tuyệt vời
2026-06-09 14:29:36
1
minhtheutran
Trần Thêu :
2026-06-08 13:32:34
1
doha30122
Đỗ Hà 63 :
Hay quá
2026-06-08 12:46:14
1
monganh008
🌺Mộng_Ánh⚘️ :
2026-06-08 11:33:02
1
lethai1233
lêthái :
vidio đẹp ca khúc hay em🥰🥰🥰
2026-06-10 06:54:09
0
thach7371
thach73@ :
2026-06-08 11:40:23
1
l.lan8621
Lý Lan :
nhạc hay quá em gái
2026-06-10 14:24:59
0
vietcongnghe61
Minh Việt :
👍🌹♥️
2026-06-10 12:29:10
1
phmmnh263
phmmnh263 :
😁😁😁
2026-06-10 22:53:15
0
dyin7gutvkz7
VĂN HƯỜNG. :
🥰🥰🥰
2026-06-08 12:30:58
0
thanh.pham088
Thanh Pham :
chào bạn de thuong video đẹp qua ban chuc bạn ngay mới vv HP
2026-06-11 00:49:56
0
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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!
Wish @rhode skin came to Sephora sooner cause I’ve been missing out @sephoracanada #rhode #sephora #blush #sleepygirl #makeup
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