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@paolamoreno_m: No me funen 🥺 #humor #cejas

PAOLA MORENO
PAOLA MORENO
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Region: CO
Saturday 05 September 2026 20:06:15 GMT
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voleibol472
Eilisbet :
Hola
2026-09-05 20:17:09
1
vanemore222
Vane moreno🖤 :
jajajaja 😝
2026-09-06 13:21:37
0
laurastefanny13
Stefanny :
Jajajajajaja literal
2026-09-05 20:11:39
1
cristian.yepes527
Cristian Yepes :
🥰🥰🥰
2026-09-05 20:10:07
0
pablobohorquezarg
Pablo Bohorquez Arguello :
😂😂😂😂
2026-09-05 21:00:58
0
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RECIPES BELOW ⬇️ AD. Shop many of these products on the @Vilgain UK website and use code KRISTEN for 10% off! 💕 Pumpkin Pecan Chia Pudding: serves 3 🎃 - Mix 6 tbsp vilgain chia seeds, 1 heaped tbsp pumpkin puree, 250ml milk, 2 heaped tbsp yoghurt, 1 heaped tbsp vilgain sweet nuts cinnamon butter cookie, 2 tbsp vilgain wildflower honey, and 1 tsp vilgain organic ceylon cinnamon together in a bowl or lunchbox. Allow to set for 2-4 hrs in fridge. Remove from fridge, top with some crushed pecans and more honey and serve. Fragrant Salmon Noodle Broth: serves 2 🍜 - Chop up 1 red pepper, 1 cup button mushrooms, 3 spring onions, 6g coriander leaves and place in a large saucepan on a medium heat with some oil. Stir fry for 3 mins, reduce heat slightly and then add 2 jars of vilgain Chicken Broth, 2 tsp of miso paste, 1 tsp diced garlic, 2 tbsp vilgain tamari soy sauce, 2 tbsp Laksa paste and 160g vilgain 3mm Rice noodles. Allow to simmer for 5 mins. Meanwhile add 2 fillets salmon to an air fryer and cook for 8-10 mins at 180 degrees celcius. Serve the noodles and top with the cooked salmon, garnish with coriander, lime wedges, chill flakes and nigella seeds. Hummus plate: serves 5 🥒 - Add 240g drained chickpeas, 1 drained can of vilgain Borlotti Beans, 2 tsp vilgain tahini, juice from half a lemon, large pinch of salt, 1 tsp garlic powder, 3 tbsp vilgain olive oil to a food processor and blend. Serve each portion with cucumber batons and vilgain Knackebrot Green Lentil Curry: serves 3 🥘 - Dice up 1 courgette, 1 white onion, 2 cups of chopped broccoli heads, 2 cups spinach leavesand then add to a large saucepan over a medium heat with some oil and fry for 3 mins. Then add 1 drained tin of vilgain organic brown lentils, 1 can of vilgain coconut milk, 3 tbsp thai green curry paste, 1 tsp dried coriander, 6g chopped fresh coriander to the pan with ½ a cup of water, stir and allow to simmer gently for 8-10 mins. Serve up with brown rice, coriander and lime wedges. #guthealth
RECIPES BELOW ⬇️ AD. Shop many of these products on the @Vilgain UK website and use code KRISTEN for 10% off! 💕 Pumpkin Pecan Chia Pudding: serves 3 🎃 - Mix 6 tbsp vilgain chia seeds, 1 heaped tbsp pumpkin puree, 250ml milk, 2 heaped tbsp yoghurt, 1 heaped tbsp vilgain sweet nuts cinnamon butter cookie, 2 tbsp vilgain wildflower honey, and 1 tsp vilgain organic ceylon cinnamon together in a bowl or lunchbox. Allow to set for 2-4 hrs in fridge. Remove from fridge, top with some crushed pecans and more honey and serve. Fragrant Salmon Noodle Broth: serves 2 🍜 - Chop up 1 red pepper, 1 cup button mushrooms, 3 spring onions, 6g coriander leaves and place in a large saucepan on a medium heat with some oil. Stir fry for 3 mins, reduce heat slightly and then add 2 jars of vilgain Chicken Broth, 2 tsp of miso paste, 1 tsp diced garlic, 2 tbsp vilgain tamari soy sauce, 2 tbsp Laksa paste and 160g vilgain 3mm Rice noodles. Allow to simmer for 5 mins. Meanwhile add 2 fillets salmon to an air fryer and cook for 8-10 mins at 180 degrees celcius. Serve the noodles and top with the cooked salmon, garnish with coriander, lime wedges, chill flakes and nigella seeds. Hummus plate: serves 5 🥒 - Add 240g drained chickpeas, 1 drained can of vilgain Borlotti Beans, 2 tsp vilgain tahini, juice from half a lemon, large pinch of salt, 1 tsp garlic powder, 3 tbsp vilgain olive oil to a food processor and blend. Serve each portion with cucumber batons and vilgain Knackebrot Green Lentil Curry: serves 3 🥘 - Dice up 1 courgette, 1 white onion, 2 cups of chopped broccoli heads, 2 cups spinach leavesand then add to a large saucepan over a medium heat with some oil and fry for 3 mins. Then add 1 drained tin of vilgain organic brown lentils, 1 can of vilgain coconut milk, 3 tbsp thai green curry paste, 1 tsp dried coriander, 6g chopped fresh coriander to the pan with ½ a cup of water, stir and allow to simmer gently for 8-10 mins. Serve up with brown rice, coriander and lime wedges. #guthealth
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