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@raull.922:

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Region: AZ
Monday 22 June 2026 15:43:01 GMT
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n3hmat0vv_
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qaqa bele ilişmirler ?
2026-06-22 20:21:22
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Demedim axsam paylas
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Other Videos

Today’s dinner, after spending my money traveling to 9 destinations this year. #traveltiktok #solotravel #travel
Today’s dinner, after spending my money traveling to 9 destinations this year. #traveltiktok #solotravel #travel


Bro thinks he’s spamton #deltarune #fyp #viral #game
Bro thinks he’s spamton #deltarune #fyp #viral #game
Matibay sa biyahe, panalo sa performance 💪🚛 Gamit ko ngayon ang Delo 400 MGX Diesel Engine Oil—trusted ng mga truck, jeep, at diesel owners. Mas tahimik ang andar, mas malinis ang makina, at mas protektado kahit long drive o heavy load. Kung gusto mo ng langis na subok na sa init at bigat ng trabaho, ito na ‘yon. #Delo400MGX #DieselEngineOil #TruckOilPH #JeepneyOil #HeavyDutyEngineOil
Matibay sa biyahe, panalo sa performance 💪🚛 Gamit ko ngayon ang Delo 400 MGX Diesel Engine Oil—trusted ng mga truck, jeep, at diesel owners. Mas tahimik ang andar, mas malinis ang makina, at mas protektado kahit long drive o heavy load. Kung gusto mo ng langis na subok na sa init at bigat ng trabaho, ito na ‘yon. #Delo400MGX #DieselEngineOil #TruckOilPH #JeepneyOil #HeavyDutyEngineOil
Lekin mujhe lagta he 🍃 . . . #nabineditzz #hyouka #akira #shizuka #anime #edit #truelines #foryou #flpシ
Lekin mujhe lagta he 🍃 . . . #nabineditzz #hyouka #akira #shizuka #anime #edit #truelines #foryou #flpシ
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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