@wadsmyd:

عبدالرؤوف صميد
عبدالرؤوف صميد
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Wednesday 19 August 2026 17:21:16 GMT
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user42342206061251
امينة عمده الكاساويه :
خالووو❤️❤️❤️
2026-08-19 17:34:02
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user60824358610313
آدم عبد البشير :
منورين
2026-08-20 17:03:35
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user4023302176799
علاء الدين :
ما
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ياسين ادم :
😁😁😁
2026-08-20 18:12:39
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وَدْرُولُُُ اَلنَاسْ :
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2026-08-20 17:35:00
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كمرد جيمي :
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عبدالقادر اسحاق :
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2026-08-20 14:40:30
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عبد الناصر ✌️✌️🇷🇴 على فضل :
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2026-08-20 12:10:29
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مسجون غربة 🇪🇺🇪🇺🇪🇺 :
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2026-08-20 10:40:41
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adaabakeradam
🇸🇩✌️ 4G أنا :
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www.adortv.com1
Ador wien :
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عاشق جبل مره :
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ودجبل مرة أبكر :
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أحمد ليمى ادم :
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محمد اسحق ابواسماء :
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2026-08-19 18:43:29
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Wad samed :
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2026-08-19 17:37:19
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شيخ الدين ادم :
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2026-08-20 19:20:12
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Other Videos

Sheet-pan lemon herb chicken thighs with cauliflower tabbouleh and garlicky sautéed kale — a low-carb, paleo/keto-friendly Mediterranean meal featuring turmeric, leafy greens and fermented yogurt option for added probiotics. Ingredients: - 8 oz boneless skin-on chicken thighs (about 2 thighs) - 1 tbsp extra-virgin olive oil - 1 tsp lemon zest - 2 tbsp fresh lemon juice - 2 cloves garlic, minced - 1 tsp dried oregano - 1 tsp dried thyme - 1/2 tsp ground turmeric - 1/4 tsp freshly ground black pepper - 1/8 tsp sea salt (optional, or to taste) - 10 oz cauliflower florets (about 3 cups) - 1 cup flat-leaf parsley, finely chopped - 1/2 cup fresh mint leaves, finely chopped - 1/2 cup cucumber, finely diced (seeds removed) - 1/2 cup cherry tomatoes, quartered - 2 tbsp extra-virgin olive oil (for tabbouleh) - 1 tbsp lemon juice (for tabbouleh) - 1/4 tsp ground black pepper (for tabbouleh) - 6 oz kale, stems removed and chopped (about 3 cups packed) - 1 tsp extra-virgin olive oil (for kale) - 2 cloves garlic, thinly sliced (for kale) - 1/8 tsp crushed red pepper flakes (adjust to taste) - 2 tbsp plain unsweetened Greek yogurt or full-fat coconut yogurt (optional) - 1 tbsp finely chopped scallion or chives (optional garnish) - 1 tbsp toasted pumpkin seeds (pepitas) (optional for extra protein and crunch) Instructions: 1. Preheat oven to 425°F (220°C) and position a rack in the center 2. Pat chicken thighs dry with paper towel and gently loosen skin to season under and over ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Sheet-pan lemon herb chicken thighs with cauliflower tabbouleh and garlicky sautéed kale — a low-carb, paleo/keto-friendly Mediterranean meal featuring turmeric, leafy greens and fermented yogurt option for added probiotics. Ingredients: - 8 oz boneless skin-on chicken thighs (about 2 thighs) - 1 tbsp extra-virgin olive oil - 1 tsp lemon zest - 2 tbsp fresh lemon juice - 2 cloves garlic, minced - 1 tsp dried oregano - 1 tsp dried thyme - 1/2 tsp ground turmeric - 1/4 tsp freshly ground black pepper - 1/8 tsp sea salt (optional, or to taste) - 10 oz cauliflower florets (about 3 cups) - 1 cup flat-leaf parsley, finely chopped - 1/2 cup fresh mint leaves, finely chopped - 1/2 cup cucumber, finely diced (seeds removed) - 1/2 cup cherry tomatoes, quartered - 2 tbsp extra-virgin olive oil (for tabbouleh) - 1 tbsp lemon juice (for tabbouleh) - 1/4 tsp ground black pepper (for tabbouleh) - 6 oz kale, stems removed and chopped (about 3 cups packed) - 1 tsp extra-virgin olive oil (for kale) - 2 cloves garlic, thinly sliced (for kale) - 1/8 tsp crushed red pepper flakes (adjust to taste) - 2 tbsp plain unsweetened Greek yogurt or full-fat coconut yogurt (optional) - 1 tbsp finely chopped scallion or chives (optional garnish) - 1 tbsp toasted pumpkin seeds (pepitas) (optional for extra protein and crunch) Instructions: 1. Preheat oven to 425°F (220°C) and position a rack in the center 2. Pat chicken thighs dry with paper towel and gently loosen skin to season under and over ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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