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@alessio.studies: Sleep is underrated ‼️ #sleep #collegehacks #study #learning #organization

Alessio
Alessio
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Region: CA
Monday 15 June 2026 18:37:32 GMT
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Comments

brito__00_
raffa? :
But I’m learning this in TikTok 🫪
2026-06-16 16:16:53
3
yxcclipmain
🪐 :
What did You Said ? I was looking at your Laptop
2026-06-16 15:37:55
0
rip_5095
rip_5059 :
This is true
2026-06-16 14:44:37
0
mrguy6993
mrguy :
I think you forgot tt has STEM
2026-06-16 16:08:18
0
tomaright5
￴ ￴ ￴ ￴￴ ￴ ￴ ￴￴ ￴ ￴ ￴￴ :
i learned english from tiktok,youtube, roblox, movies, school 1%
2026-06-16 09:38:34
1
b4rza21x4
B4rza21x :
first
2026-06-15 18:46:00
0
nikolozi_98
🖤.N.B.🖤 :
ur litteraly using tiktok 🥀
2026-06-15 18:59:53
0
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A hearty, nutritious, and kid-friendly pho-inspired chicken and corn soup infused with anti-inflammatory ingredients and low sodium, perfect for busy households. Ingredients: - 500g Maryland chicken pieces (skinless, boneless if possible) - 6 cups low-sodium chicken broth - 1-inch piece fresh ginger, sliced - 3 garlic cloves, minced - 1 onion, sliced - 2 star anise - 1 cinnamon stick - 1 tablespoon fish sauce (optional) - 2 carrots, sliced - 2 celery stalks, sliced - 1 leek, sliced - 1 cup corn kernels (fresh or frozen) - 2 cups baby spinach or other leafy greens - 1 teaspoon ground turmeric - 1 cup cooked brown rice (per serving) - Salt and pepper to taste Instructions: 1. In a large pot, add chicken pieces and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes to make broth. 2. Remove chicken, set aside to cool, then shred. Strain broth to remove impurities. 3. Return broth to the pot. Add ginger, garlic, onion, star anise, cinnamon, turmeric, fish sauce (if using), and a pinch of salt and pepper. Simmer for 20 minutes to infuse flavors. 4. Add carrots, celery, leek, and corn to the broth. Cook for 10 minutes until vegetables are tender. 5. Add shredded chicken and leafy greens to the soup. Cook for an additional 2-3 minutes until greens wilt. 6. In each bowl, serve a scoop of cooked brown rice, poured with hot soup, garnished with additional herbs if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, nutritious, and kid-friendly pho-inspired chicken and corn soup infused with anti-inflammatory ingredients and low sodium, perfect for busy households. Ingredients: - 500g Maryland chicken pieces (skinless, boneless if possible) - 6 cups low-sodium chicken broth - 1-inch piece fresh ginger, sliced - 3 garlic cloves, minced - 1 onion, sliced - 2 star anise - 1 cinnamon stick - 1 tablespoon fish sauce (optional) - 2 carrots, sliced - 2 celery stalks, sliced - 1 leek, sliced - 1 cup corn kernels (fresh or frozen) - 2 cups baby spinach or other leafy greens - 1 teaspoon ground turmeric - 1 cup cooked brown rice (per serving) - Salt and pepper to taste Instructions: 1. In a large pot, add chicken pieces and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes to make broth. 2. Remove chicken, set aside to cool, then shred. Strain broth to remove impurities. 3. Return broth to the pot. Add ginger, garlic, onion, star anise, cinnamon, turmeric, fish sauce (if using), and a pinch of salt and pepper. Simmer for 20 minutes to infuse flavors. 4. Add carrots, celery, leek, and corn to the broth. Cook for 10 minutes until vegetables are tender. 5. Add shredded chicken and leafy greens to the soup. Cook for an additional 2-3 minutes until greens wilt. 6. In each bowl, serve a scoop of cooked brown rice, poured with hot soup, garnished with additional herbs if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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