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copsnvp22
copsnvp22
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Monday 31 August 2026 11:42:07 GMT
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barbara.levandosk0
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2026-08-31 13:07:59
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#دعاء_لزوجي_في_يوم_الجمعه🤲🤍 الجمعه#زوجي_دنيتي_وكل_حياتي #لزوجي_حبيبي_وسندي_وحياتي♥️✨ #اللهم آمين يارب العالمين، تقبل الله دعاءك لزوجك في هذا اليوم المبارك وكتب له الفرج والتوفيق . إليك زيادة في الدعاء له بالخير والتيسير: . اللهم ارزقه من حيث لا يحتسب، واصرف عنه كل سوء ومكروه. . اللهم احفظه لي بعينك التي لا تنام، وأسعد قلبه واشرح صدره🤍🤲🤍#اعادة_النشر🔃تابعوني_فضلا_وليس_أمرا
#دعاء_لزوجي_في_يوم_الجمعه🤲🤍 الجمعه#زوجي_دنيتي_وكل_حياتي #لزوجي_حبيبي_وسندي_وحياتي♥️✨ #اللهم آمين يارب العالمين، تقبل الله دعاءك لزوجك في هذا اليوم المبارك وكتب له الفرج والتوفيق . إليك زيادة في الدعاء له بالخير والتيسير: . اللهم ارزقه من حيث لا يحتسب، واصرف عنه كل سوء ومكروه. . اللهم احفظه لي بعينك التي لا تنام، وأسعد قلبه واشرح صدره🤍🤲🤍#اعادة_النشر🔃تابعوني_فضلا_وليس_أمرا
Brown butter millet porridge with roasted cardamom plums, hazelnuts & goat yogurt 💛 We hear a lot about eating 30+ different plant foods per week for a more diverse gut microbiome, but grains are often overlooked. Even with more choice than ever, most of us rotate through the same few. Rice, oats and wheat are wonderful, but there’s a whole world of slightly forgotten grains beyond them: millet, buckwheat, barley, rye and amaranth. For generations, these grains were valued across food cultures as nourishing staples rich in fiber, complex carbohydrates and important nutrients. But as agriculture became increasingly industrialized, much of the local grain diversity people once grew and ate was replaced by a handful of higher-yielding crops. This creamy, nutty millet porridge is a simple reminder that eating more variety doesn’t have to mean changing everything. Sometimes, it’s as easy as swapping the grain. The full recipe is now on my Substack, along with a deeper dive into millet for paid subscribers (link in bio) 🌾 #guthealth #millet
Brown butter millet porridge with roasted cardamom plums, hazelnuts & goat yogurt 💛 We hear a lot about eating 30+ different plant foods per week for a more diverse gut microbiome, but grains are often overlooked. Even with more choice than ever, most of us rotate through the same few. Rice, oats and wheat are wonderful, but there’s a whole world of slightly forgotten grains beyond them: millet, buckwheat, barley, rye and amaranth. For generations, these grains were valued across food cultures as nourishing staples rich in fiber, complex carbohydrates and important nutrients. But as agriculture became increasingly industrialized, much of the local grain diversity people once grew and ate was replaced by a handful of higher-yielding crops. This creamy, nutty millet porridge is a simple reminder that eating more variety doesn’t have to mean changing everything. Sometimes, it’s as easy as swapping the grain. The full recipe is now on my Substack, along with a deeper dive into millet for paid subscribers (link in bio) 🌾 #guthealth #millet
Membalas @Yelty😎😎😎
Membalas @Yelty😎😎😎


#famosa #fy #portugal🇵🇹 #fypp #foryou
#famosa #fy #portugal🇵🇹 #fypp #foryou
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