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Sunday 05 July 2026 18:38:46 GMT
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Vietnamese Lemongrass chicken  noodle salad 🥢  Low calorie • high protein  Macros  503 calories | 28.5g protein  49.2g carbs | 21.6g fat  Hands down the best thing you’ve ever tasted! 🤤  Here’s how you make it >>> Serves 4  MARINADE ~   2 tbsp brown sugar  1 tbsp soy sauce  2 tbsp garlic  2 tbsp fish sauce  1 tbsp extra virgin olive oil  Lemongrass stalks (bruised)  1/2 lime  •Marinade overnight for big flavour•  SAUCE ~   1/4 cup fish sauce  4 tbsp rice wine vinegar  2 tbsp sweetener  2 tbsp garlic  1 tbsp chilli oil  1/2 cup water  1/2 lime  • Mix together • FILLING ~  165g raw vermicelli noodles  150g bean sprouts 1/2 cucumber  1 medium carrot  450g chicken thigh (cooked) Mint Coriander  Lime  METHOD 1. You want to add all marinade ingredients together, then add the chicken thigh. Store in fridge (I like to marinade mine overnight for rich flavours)  2. Cook chicken in airfryer 180 degrees for around 20-30min. Til brown and cooked through, then slice. (Can use an oven also)  3. Make your sauce by combining all sauce ingredients together. 4. Soak your vermicelli noodles in boiling water for 3-4 mins until soft. Then drain and sit them in cold water, so they dont stick together.  5. Assemble. To a container add drained noodles, bean sprouts, cucumber, carrot, chicken, mint, coriander, squeeze of lime.  6. Pour the sauce mix evenly over each. 7. ENJOY. Store in fridge for upto 5days. Heat up when ready to eat.  🫶🏼 Looking for more macro friendly recipes, that you can meal prep… FOLLOW ME!      Happy cooking x #fyp #caloriedeficit #caloriedeficitmeals #fitfood #food #cooking #mealprep #gymgirl #Fitness #fitnessmotivation #lowcalorie #highprotein #lowcalorierecipe #Recipe #noodles #vietnamesefood #mealplan
Vietnamese Lemongrass chicken noodle salad 🥢 Low calorie • high protein Macros 503 calories | 28.5g protein 49.2g carbs | 21.6g fat Hands down the best thing you’ve ever tasted! 🤤 Here’s how you make it >>> Serves 4 MARINADE ~ 2 tbsp brown sugar 1 tbsp soy sauce 2 tbsp garlic 2 tbsp fish sauce 1 tbsp extra virgin olive oil Lemongrass stalks (bruised) 1/2 lime •Marinade overnight for big flavour• SAUCE ~ 1/4 cup fish sauce 4 tbsp rice wine vinegar 2 tbsp sweetener 2 tbsp garlic 1 tbsp chilli oil 1/2 cup water 1/2 lime • Mix together • FILLING ~ 165g raw vermicelli noodles 150g bean sprouts 1/2 cucumber 1 medium carrot 450g chicken thigh (cooked) Mint Coriander Lime METHOD 1. You want to add all marinade ingredients together, then add the chicken thigh. Store in fridge (I like to marinade mine overnight for rich flavours) 2. Cook chicken in airfryer 180 degrees for around 20-30min. Til brown and cooked through, then slice. (Can use an oven also) 3. Make your sauce by combining all sauce ingredients together. 4. Soak your vermicelli noodles in boiling water for 3-4 mins until soft. Then drain and sit them in cold water, so they dont stick together. 5. Assemble. To a container add drained noodles, bean sprouts, cucumber, carrot, chicken, mint, coriander, squeeze of lime. 6. Pour the sauce mix evenly over each. 7. ENJOY. Store in fridge for upto 5days. Heat up when ready to eat. 🫶🏼 Looking for more macro friendly recipes, that you can meal prep… FOLLOW ME! Happy cooking x #fyp #caloriedeficit #caloriedeficitmeals #fitfood #food #cooking #mealprep #gymgirl #Fitness #fitnessmotivation #lowcalorie #highprotein #lowcalorierecipe #Recipe #noodles #vietnamesefood #mealplan

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