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@valentttina.c_: que blanca estaba 🥲🥲#parati #invierno #viral

valeen
valeen
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Region: ES
Tuesday 23 June 2026 22:43:25 GMT
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veraaa4043
Veraaa :
Wowowow
2026-06-24 11:12:00
0
loreto.mbb
lore :
preciosa
2026-06-24 13:45:14
0
martaa.ttorress
martaa.ttorress :
precios
2026-06-24 08:56:42
0
sandraolivaa_
sandra :
qué guapa
2026-06-24 10:44:05
0
noavitalla
noa :
guapisimaaa
2026-06-24 08:37:24
0
raquellf._
Raquel :
Guapaaaaa
2026-06-24 08:01:54
0
elena.palacin1
elee :
Bonica
2026-06-24 08:57:31
0
evva.passtor
EP :
guapa
2026-06-24 06:45:14
0
irinamarttinez_
ℑ𝔯𝔦𝔫𝔞 :
ideal
2026-06-24 08:11:43
0
maaria._.otin
maaria_otin :
guapa
2026-06-24 12:17:13
0
martiina.gonzzalezz
martini :
diooos
2026-06-24 07:37:13
0
monicaa.ortizz_
𝓂ℴ𝓃𝒾𝒾𝒸𝒶𝒶 :
guapísima valentina
2026-06-23 22:45:03
0
veraaa4043
Veraaa :
Guapaaa
2026-06-24 11:11:53
0
veraaa4043
Veraaa :
Precioosaaa
2026-06-24 11:11:58
0
martiina.gonzzalezz
martini :
me flipas
2026-06-24 07:37:16
0
martiina.gonzzalezz
martini :
guapi
2026-06-24 07:37:08
0
elena.palacin1
elee :
Guapísima
2026-06-24 08:57:24
0
analoraque_
𝐚𝐧𝐚 :
guapaa
2026-06-24 20:01:19
0
luziadominguez_
Luzía Domínguez :
GUAPA
2026-06-24 06:12:00
0
luziadominguez_
Luzía Domínguez :
Monísima siempre Valen
2026-06-24 06:11:53
0
lolavinuales_
lolita :
divina
2026-06-24 03:21:35
0
arieeel.garciiiia
ariel garcia :
guapa bb
2026-06-23 22:45:26
0
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Mango Pico de Gallo 🥭 recipe below ⬇️ or grab it here: https://mallorythedietitian.com/mango-pico-de-gallo/ perfect for summer and makes a great appetizer with chips or side dish with shrimp bowls or fish tacos. Made with fresh ingredients in season for summer and it comes together in about 15 minutes. 😊 Recipe below or comment RECIPE and I’ll send it to you! INGREDIENTS • 1 mango (about 1 cup chopped) • 1 red bell pepper (about 1 cup chopped) • 2 Roma tomatoes • ¼ red onion (about ½ cup chopped) • 1 jalapeno pepper • ½ cup cilantro • 2 small limes, juice of both and zest of 1 (about ¼ cup juice and 1 teaspoon zest) • ¼ teaspoon garlic powder (more to taste) • ¼ teaspoon kosher salt (more to taste) DIRECTIONS • Start by chopping the ingredients. For the mangos, since it’ll be diced into small pieces, I find it’s easiest to peel it first. Then slice the flesh away from the pit and dice it into small bite sized pieces. About ¼ inch is ideal for pico so you get a little mango in every bite. • For the tomatoes, cut them in half first and remove the seeds. I do this my using my finger to get most of the seeds and gel-like liquid around them out. Then dice the tomatoes. • For the jalapeno, remove the pulp and seeds and dice it. If you like more spice, leave the seeds in. Dice the red onion and red bell pepper and chop the cilantro.  • In a mixing bowl, combine everything. Add the fresh lime zest and juice, garlic powder + salt. • Toss to combine. Let it sit for about 5 minutes and add more salt to taste. TIPS • Chop the vegetables into relatively even sized pieces so you get the flavor of everything in each bite. • Scoop out most of the seeds from the tomato. This will make it taste better and stay fresh longer. • If you’re making this in advance, wait to add the cilantro right before serving. • Let it rest for around 15 minutes in the fridge before serving. STORAGE • Refrigerator - store in an airtight container for 3-4 days.  NUTRITION (per 0.5 cup serving, makes ~3 cups or 6 servings total) • 40 cal, 10g carb, 2g fiber, 1g protein Follow for healthy recipes! 😊 Celebrate the small wins.
Mango Pico de Gallo 🥭 recipe below ⬇️ or grab it here: https://mallorythedietitian.com/mango-pico-de-gallo/ perfect for summer and makes a great appetizer with chips or side dish with shrimp bowls or fish tacos. Made with fresh ingredients in season for summer and it comes together in about 15 minutes. 😊 Recipe below or comment RECIPE and I’ll send it to you! INGREDIENTS • 1 mango (about 1 cup chopped) • 1 red bell pepper (about 1 cup chopped) • 2 Roma tomatoes • ¼ red onion (about ½ cup chopped) • 1 jalapeno pepper • ½ cup cilantro • 2 small limes, juice of both and zest of 1 (about ¼ cup juice and 1 teaspoon zest) • ¼ teaspoon garlic powder (more to taste) • ¼ teaspoon kosher salt (more to taste) DIRECTIONS • Start by chopping the ingredients. For the mangos, since it’ll be diced into small pieces, I find it’s easiest to peel it first. Then slice the flesh away from the pit and dice it into small bite sized pieces. About ¼ inch is ideal for pico so you get a little mango in every bite. • For the tomatoes, cut them in half first and remove the seeds. I do this my using my finger to get most of the seeds and gel-like liquid around them out. Then dice the tomatoes. • For the jalapeno, remove the pulp and seeds and dice it. If you like more spice, leave the seeds in. Dice the red onion and red bell pepper and chop the cilantro.  • In a mixing bowl, combine everything. Add the fresh lime zest and juice, garlic powder + salt. • Toss to combine. Let it sit for about 5 minutes and add more salt to taste. TIPS • Chop the vegetables into relatively even sized pieces so you get the flavor of everything in each bite. • Scoop out most of the seeds from the tomato. This will make it taste better and stay fresh longer. • If you’re making this in advance, wait to add the cilantro right before serving. • Let it rest for around 15 minutes in the fridge before serving. STORAGE • Refrigerator - store in an airtight container for 3-4 days.  NUTRITION (per 0.5 cup serving, makes ~3 cups or 6 servings total) • 40 cal, 10g carb, 2g fiber, 1g protein Follow for healthy recipes! 😊 Celebrate the small wins.

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