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@regelegorila1: j'ai vu Jim Queen #movie #film #cinema #filmtok

Regelegorila
Regelegorila
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Region: FR
Thursday 18 June 2026 19:46:18 GMT
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Comments

la_mesange
la mésange :
je l'ai vu hier, la salle qui éclate de rire en boucle pendant tout le film. (plus quelque moment très très touchant)
2026-06-18 23:51:53
208
lina_mateus_
Lina mateus :
Sérieux j’ai tellement ris devant le film j’ai ADORÉ
2026-06-19 11:53:01
289
cbienmohaa
cbienmoha :
On m’a forcé a le voir et ce fut tres drole
2026-06-18 22:00:48
306
ilian.lbr
ilian.lbr :
“Meilleure film de l’année”
2026-06-18 19:50:51
817
sachakl
Sacha :
rien que le concept mdrrr on souffle fort
2026-06-18 21:41:55
16
ako30599
Ako :
Wow, c’est la première fois que je le vois autant saucer un film, je me dois de le regarder juste pour la science !!
2026-06-19 11:43:15
56
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Still working on it #leaveherjohnny #trombone #assasincreedblackflag
Still working on it #leaveherjohnny #trombone #assasincreedblackflag
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!
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