@lettyanuran: Perfect for running and walking! May sun protection ka pa sa sports jacket na ‘to 😍 and plus size friendly na din! Btw I’m wearing 2XL 🫶 #sunprotectionjacket #sportsjacket #runningjacket #walkingjacket #runningoutfit

Letty Anuran

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Region: PH

Friday 03 July 2026 06:03:59 GMT

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Comments

Elsie Francisco :

ano po zise ng suot niyo?

2026-07-19 07:50:35

1

krtmslang :

kasya kaya s 48 ang bust?

2026-09-02 13:42:33

0

Judd Corner :

ang ganda, lightweight lang 😍

2026-07-03 09:18:50

0

Juliette Las Pinas :

ganda❤️

2026-07-04 18:48:09

0

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Sticky Miso Chicken & Charred Hispi Traybake The perfect hosting solution: sticky miso chicken, charred cabbage and crispy chickpeas, all piled onto a gorgeous tahini yoghurt and finished with chilli oil and crispy onions. Serves 4 Ingredients For the traybake * 4 chicken legs * 1 hispi cabbage, cut into wedges * 1 jar Bold Bean chickpeas, drained * Salt + black pepper For the sticky miso marinade * 2 tbsp olive oil * 3 tbsp sesame oil * Zest + juice of 1 lime * 2 tbsp white miso * 2 tbsp honey or maple syrup * A splash of dark soy sauce, to taste For the tahini yoghurt * 6 tbsp Greek yoghurt * 2 tbsp tahini * Zest + juice of 1 lime * Salt + black pepper To serve * A handful of chopped coriander * Crispy chilli oil * Crispy onions * Handful of sliced spring onions * 1 tbsp of black sesame seeds Method 1. Make the marinade. Mix the olive oil, sesame oil, lime zest and juice, miso, honey or maple syrup and dark soy sauce until smooth. 2. Build your traybake. Add the chicken legs and cabbage wedges to a large roasting tray. Pour over the marinade, season with salt and pepper and toss everything together, making sure the chicken and cabbage are well coated. 3. Roast. Place in a 180°C oven for around 20 minutes, or until the chicken and cabbage are starting to turn golden. Remove from the oven and baste everything generously with the sticky juices from the bottom of the tray. 4. Add the chickpeas. Scatter the chickpeas around the chicken and cabbage, toss them through the tray juices and return to the oven until the chicken is cooked through, the cabbage is beautifully charred and the chickpeas are crisp around the edges. 5. Make the tahini yoghurt. Mix together the Greek yoghurt, tahini, lime zest and juice. Season with salt and pepper. For a slightly sweeter finish, add a little honey or mango chutney. 6. Serve. Spread the tahini yoghurt across a serving platter, pile the chicken, cabbage and chickpeas on top, then finish with chopped coriander, crispy chilli oil and crispy onions. Slap dash. Big flavour. Job done. #traybake #allinone @easyrecipes

Sticky Miso Chicken & Charred Hispi Traybake The perfect hosting solution: sticky miso chicken, charred cabbage and crispy chickpeas, all piled onto a gorgeous tahini yoghurt and finished with chilli oil and crispy onions. Serves 4 Ingredients For the traybake * 4 chicken legs * 1 hispi cabbage, cut into wedges * 1 jar Bold Bean chickpeas, drained * Salt + black pepper For the sticky miso marinade * 2 tbsp olive oil * 3 tbsp sesame oil * Zest + juice of 1 lime * 2 tbsp white miso * 2 tbsp honey or maple syrup * A splash of dark soy sauce, to taste For the tahini yoghurt * 6 tbsp Greek yoghurt * 2 tbsp tahini * Zest + juice of 1 lime * Salt + black pepper To serve * A handful of chopped coriander * Crispy chilli oil * Crispy onions * Handful of sliced spring onions * 1 tbsp of black sesame seeds Method 1. Make the marinade. Mix the olive oil, sesame oil, lime zest and juice, miso, honey or maple syrup and dark soy sauce until smooth. 2. Build your traybake. Add the chicken legs and cabbage wedges to a large roasting tray. Pour over the marinade, season with salt and pepper and toss everything together, making sure the chicken and cabbage are well coated. 3. Roast. Place in a 180°C oven for around 20 minutes, or until the chicken and cabbage are starting to turn golden. Remove from the oven and baste everything generously with the sticky juices from the bottom of the tray. 4. Add the chickpeas. Scatter the chickpeas around the chicken and cabbage, toss them through the tray juices and return to the oven until the chicken is cooked through, the cabbage is beautifully charred and the chickpeas are crisp around the edges. 5. Make the tahini yoghurt. Mix together the Greek yoghurt, tahini, lime zest and juice. Season with salt and pepper. For a slightly sweeter finish, add a little honey or mango chutney. 6. Serve. Spread the tahini yoghurt across a serving platter, pile the chicken, cabbage and chickpeas on top, then finish with chopped coriander, crispy chilli oil and crispy onions. Slap dash. Big flavour. Job done. #traybake #allinone @easyrecipes

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