@nycapuda: #foryou #fy #fyp

ny capuda
ny capuda
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Region: BR
Saturday 27 June 2026 17:39:55 GMT
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lilkittykats0o
iza :
se eu fosse assim talvez ele me tratasse melhor
2026-06-28 01:08:10
190
lala_marv
￴ ￴ ￴ ￴ ￴ ￴ ￴￴ :
eu me odeio
2026-07-01 23:51:12
9
silencied_
𝐀𝐧𝐚 𖦹 :
Parece um anjo
2026-06-28 00:54:08
1
clt946
𝔪𝔢𝔩𝔩𝔬🦇 :
que franja da hora
2026-07-01 19:03:01
2
marcelo.rsh
marcelo :
a vibe!!
2026-06-27 23:52:07
2
dutraksv
dutra 🪷 :
miga qual marca a tinta vermelha?
2026-06-28 01:15:28
2
icanbelivie
icanbelivie :
anjo
2026-06-27 17:47:12
2
unicorniossfofos
ᑲᥱᑲᥱᥣᥣᥲ -🧸ྀི :
linda
2026-06-27 23:21:53
3
sutillp
Paola da 7 saias🌹 :
Yumeko?
2026-06-27 23:32:42
2
deftrussa
￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :
eu me odeio
2026-07-03 16:44:34
1
keonhoningg
isaa :
como vc consegue ser tão bonita
2026-06-27 17:44:26
3
mefezmal
⃟ :
amiga q tinta c usa na franja
2026-06-28 02:00:50
2
luciferian37
Lucifear :
quem é você moça?
2026-07-02 17:20:47
1
icanbelivie
icanbelivie :
2026-06-27 17:47:19
2
thesweezbrowtf
OWSKWKKWKXKSKW :
mds q linda
2026-08-26 20:00:10
0
leon.kenedy420
😶 𝙿𝚊𝚝𝚛𝚒𝚌𝚔 𝙹𝚊𝚗𝚎✌️ :
se existesse um livro das coisas mais lindas do mundo vc seria a capa de tão linda que vc é
2026-08-22 20:10:12
0
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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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