@badysnak:

Paulo 💯%mídia

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Monday 08 June 2026 22:44:14 GMT

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Comments

Gui bonitinho🧌 :

Dessa vez tá demorando dms

2026-06-10 01:09:22

310

Ramon Eduardo 🍀 :

o dedo coça pra republicar 😂

2026-06-10 11:37:56

34

. :

2026-06-11 16:00:20

0

sy Oliver :

meu ex😅

2026-06-10 02:24:35

9

lluisapontes :

KKKKKKKKKKKKKKKK Q ODIO DESSE APP

2026-06-11 14:23:49

1

"Becker :

fazer oq ne kkkkk

2026-06-11 17:48:28

2

manu :

como é amigo?

2026-06-12 04:10:06

0

￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴ :

eu me humilhando dnv

2026-06-10 19:45:43

2

☆ :

q indireta é essa? ele me bloqueou hj. e o motivo foi pq tava estressado com a família 😅

2026-06-09 23:14:05

2

sophia julia :

2026-06-09 18:09:33

1

👤💭 :

eu passando por isso ontem kkkkkk

2026-06-09 09:22:27

1

ceci<3 :

Kajskakaksksks

2026-06-12 02:44:58

0

Naty :

Qual o nome da música??

2026-06-12 05:03:11

0

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Meals for Weight-loss: Ep 6 Mexican Chicken Corn Salad Full recipe link in bio! Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g The goal is 40lbs in 90 days Been a slow grind, hit a plateau at 20 lbs but we are staying locked in! #homecooking #EasyRecipe #chicken #sesamechicken #takeout

Meals for Weight-loss: Ep 6 Mexican Chicken Corn Salad Full recipe link in bio! Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g The goal is 40lbs in 90 days Been a slow grind, hit a plateau at 20 lbs but we are staying locked in! #homecooking #EasyRecipe #chicken #sesamechicken #takeout

#❤❤❤❤🥺

#❤❤❤❤🥺

Reposting my most viral video! I miss these cod days! #cod #gaming #humbled #viral

Reposting my most viral video! I miss these cod days! #cod #gaming #humbled #viral

Ah, les rendus interminables… J’ai déjà fait tourner des rendus toute la nuit, et le pire, c’est quand ça s’arrête en plein milieu sans aucune raison apparente.🫠 #motiondesign #rendu #aftereffectsanimation #premierepro

Ah, les rendus interminables… J’ai déjà fait tourner des rendus toute la nuit, et le pire, c’est quand ça s’arrête en plein milieu sans aucune raison apparente.🫠 #motiondesign #rendu #aftereffectsanimation #premierepro

bình yên….

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