@vozdocoracao2026: Boa noite 🌛 ✨ Nem tudo permanece, e tudo bem. O que é verdadeiro encontra um jeito de ficar, mesmo depois das dificuldades #reggae #boanoite #motivação #Gratidão #Reflexão

voz do coração ❤️
voz do coração ❤️
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Wednesday 05 August 2026 22:13:49 GMT
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laureniceferreira82
Laura💕 :
2026-09-22 23:24:41
1
simonesousa2379
simonesousa2379 :
como e o nome desse reggea
2026-08-06 17:40:25
1
carlene_serejo
@Carlene_serejo :
🥰🥰🥰Há
2026-08-06 13:16:12
1
an686506
Antônio :
MELO DE MAMA 🇯🇲😎🇯🇲👏👏👏
2026-09-09 17:21:22
1
elielma.pereira.c
Elielma Pereira :
verdade ☺️
2026-09-13 19:20:38
1
annbell391
Ann Bell391 :
nice
2026-09-09 14:00:56
1
apoloniafa
Poliana Melo🌹🙌🙏 :
eu amo 😍
2026-09-18 15:16:20
1
rosivaldo6848
rosivaldo :
😂😂😂
2026-08-20 19:37:03
0
andreia_cardoso30
Andreia Cardoso :
🥰🥰
2026-08-06 15:37:09
1
emilia.costa.alen2
Emilia Costa Alencar :
🥰🥰🥰
2026-08-06 00:16:08
1
val2224231620
Val.oliveira❤️🖤❤️ :
🥰🥰
2026-08-19 23:46:23
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Share this Perfect Fall Warm Noodle Salad with someone who loves delicious healthy recipes! 🧡 Ingredients Salad: 8 oz pasta, uncooked (I’m using @jovialfoods Brown Rice mafalda) 20 oz diced butternut squash 1 (15oz) can chickpeas, drained 1 tbsp olive oil 1 tsp sea salt 1 tsp smoked paprika 1 bunch curly kale (about 4 cups) 1/2 cup walnuts or pecans, chopped 1/3 cup dried cranberries Maple Vinaigrette: 
 ¼ cup maple syrup
 ¼ cup apple cider vinegar ½ tsp salt
 2 tbsp dijon mustard 1/4 cup olive oil Optional Topping: vegan feta 1. Preheat oven to 400F. Add butternut squash and chickpeas to a greased or parchment lined baking tray and toss with olive oil, sea salt, and smoked paprika. Roast in the oven for 20 minutes. Remove baking tray from oven and add kale, to the pan. Continue roasting until butternut squash is tender and golden brown in some places, and the kale and chickpeas are crispy, about 10 more minutes. 2. Boil pasta according to package instructions for al dente pasta. 3. Make dressing: whisk together the maple syrup, vinegar, salt, and dijon mustard until well combined. Slowly pour in olive oil while whisking to emulsify. 4. Toss together the pasta, roasted squash, chickpeas, kale, walnuts, dried cranberries, and dressing. Enjoy warm or cold! #plantbasedrecipes  #vegan  #plantbased  #healthy  #healthyfood  #salad  #dairyfree  #easyrecipes  #pastasalad  #pasta #healthylifestyle  #healthyrecipes #veganrecipes  #veganfood  #plantbased  #plantbaseddiet  #plantbasedrecipes  #healthyeating  #wfpb #fall #fallrecipes
Share this Perfect Fall Warm Noodle Salad with someone who loves delicious healthy recipes! 🧡 Ingredients Salad: 8 oz pasta, uncooked (I’m using @jovialfoods Brown Rice mafalda) 20 oz diced butternut squash 1 (15oz) can chickpeas, drained 1 tbsp olive oil 1 tsp sea salt 1 tsp smoked paprika 1 bunch curly kale (about 4 cups) 1/2 cup walnuts or pecans, chopped 1/3 cup dried cranberries Maple Vinaigrette: 
 ¼ cup maple syrup
 ¼ cup apple cider vinegar ½ tsp salt
 2 tbsp dijon mustard 1/4 cup olive oil Optional Topping: vegan feta 1. Preheat oven to 400F. Add butternut squash and chickpeas to a greased or parchment lined baking tray and toss with olive oil, sea salt, and smoked paprika. Roast in the oven for 20 minutes. Remove baking tray from oven and add kale, to the pan. Continue roasting until butternut squash is tender and golden brown in some places, and the kale and chickpeas are crispy, about 10 more minutes. 2. Boil pasta according to package instructions for al dente pasta. 3. Make dressing: whisk together the maple syrup, vinegar, salt, and dijon mustard until well combined. Slowly pour in olive oil while whisking to emulsify. 4. Toss together the pasta, roasted squash, chickpeas, kale, walnuts, dried cranberries, and dressing. Enjoy warm or cold! #plantbasedrecipes  #vegan  #plantbased  #healthy  #healthyfood  #salad  #dairyfree  #easyrecipes  #pastasalad  #pasta #healthylifestyle  #healthyrecipes #veganrecipes  #veganfood  #plantbased  #plantbaseddiet  #plantbasedrecipes  #healthyeating  #wfpb #fall #fallrecipes

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