@raeminiscence: and u still wonder why nobody knows you? #repost #girlblogger #xyzbca #relatable #targetaudience

￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴

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Region: PH

Sunday 12 July 2026 11:58:32 GMT

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Comments

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :

I can't be my self

2026-07-12 21:21:38

472

clay :

this is how she feels and it makes me in shambles

2026-07-13 11:34:52

55

julie 🧁 :

wait delete this

2026-07-12 14:20:43

61

Qeel.Aleeq :

I FINALLY REALIZED WHAT I DID WRONG

2026-07-13 12:19:14

2

toasted hashbrown w cheese :

uninvolved me pls

2026-07-12 13:56:58

51

jerms :

i felt SEEN

2026-07-13 14:06:26

3

￴ ￴ ￴ :

in the end, being alone is better than having anyone

2026-07-13 22:04:36

1

dojacat :

that's deep

2026-07-12 22:06:45

1

pho :

But they judge me for being the real me

2026-07-13 12:23:22

7

🪽 :

Oh what the fuck

2026-07-13 03:57:08

78

labli :

you don't do that. not in this house. not to me.

2026-07-13 07:19:36

3

xiu 𖣂 :

omg wait kirk me

2026-07-12 21:13:24

35

🐰 :

ok bye

2026-07-12 12:09:12

8

Asphodel :

i just realized ive been pretending my whole life

2026-07-13 05:43:34

6

ja.rtsy :

Lol

2026-07-13 09:34:19

2

refund :

oh im not hungry

2026-07-13 11:39:51

4

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A quick, healthy Mediterranean-inspired sheet pan dinner with flavorful roasted chicken and vegetables, complemented by a tangy lemon-tahini sauce and fermented pickled onions. Ingredients: - 2 pre-sliced chicken breasts (about 250g each) - 1 can (15 oz) canned chickpeas, drained and rinsed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 1 zucchini, sliced - ½ cup sliced black olives - 2 cups quick-cooking whole wheat couscous - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp smoked paprika - Salt and pepper to taste - For the lemon-tahini sauce: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 garlic clove, minced - 1 tbsp chopped fresh parsley (optional) - Fermented pickled red onions, for topping (about ¼ cup) - Grated dairy-free cheese or nutritional yeast (optional, for garnish) Instructions: 1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix olive oil, oregano, paprika, salt, and pepper. Toss the chicken breasts in the mixture. 3. On a large sheet pan, spread out the chicken breasts, chickpeas, bell peppers, onion, and zucchini. Roast in the oven for 20-25 minutes, until the chicken is cooked through. 4. Meanwhile, prepare the couscous: in a pot, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork. 5. Prepare the lemon-tahini sauce: in a bowl, whisk together tahini, lemon juice, water, garlic, salt, and parsley until smooth. Add more water if needed to reach pourable consistency. 6. Once the chicken and vegetables are roasted, serve the mixture over couscous. 7. Drizzle with lemon-tahini sauce, and top with fermented pickled red onions and optional dairy-free cheese or nutritional yeast. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

A quick, healthy Mediterranean-inspired sheet pan dinner with flavorful roasted chicken and vegetables, complemented by a tangy lemon-tahini sauce and fermented pickled onions. Ingredients: - 2 pre-sliced chicken breasts (about 250g each) - 1 can (15 oz) canned chickpeas, drained and rinsed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 1 zucchini, sliced - ½ cup sliced black olives - 2 cups quick-cooking whole wheat couscous - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp smoked paprika - Salt and pepper to taste - For the lemon-tahini sauce: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 garlic clove, minced - 1 tbsp chopped fresh parsley (optional) - Fermented pickled red onions, for topping (about ¼ cup) - Grated dairy-free cheese or nutritional yeast (optional, for garnish) Instructions: 1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix olive oil, oregano, paprika, salt, and pepper. Toss the chicken breasts in the mixture. 3. On a large sheet pan, spread out the chicken breasts, chickpeas, bell peppers, onion, and zucchini. Roast in the oven for 20-25 minutes, until the chicken is cooked through. 4. Meanwhile, prepare the couscous: in a pot, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork. 5. Prepare the lemon-tahini sauce: in a bowl, whisk together tahini, lemon juice, water, garlic, salt, and parsley until smooth. Add more water if needed to reach pourable consistency. 6. Once the chicken and vegetables are roasted, serve the mixture over couscous. 7. Drizzle with lemon-tahini sauce, and top with fermented pickled red onions and optional dairy-free cheese or nutritional yeast. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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