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@melisa_366_: 🥀❤‍🩹#مجرد________ذووووووق🎶🎵💞

𝙼𝚎𝚕𝚒𝚜𝚊 🤍✨
𝙼𝚎𝚕𝚒𝚜𝚊 🤍✨
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Region: TR
Sunday 06 September 2026 17:58:50 GMT
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user6827126199584
⚰️⚰️⚰️🚬🚬🚬 :
انتي في الحرب مع نفسك بس ماحد بشوف هد الحرب انتي عم تحربي نفسك هد اصعب شعور او مافي حد يسمعك
2026-09-06 19:12:35
1
kadrfrn
👑༒ ابᬼن🫒اكᬼردي༒👑 :
2026-09-06 18:24:02
1
e_s_m_e_r_10
Abu Hussein. :
♥️♥️
2026-09-06 18:53:58
1
afrinye366afrinye
(♕عبدو(♡)كوردو♕) :
💔💔💔
2026-09-06 18:03:28
2
user6721599242770
حسن :
❤️❤️❤️
2026-09-06 19:57:23
1
kadrfrn
👑༒ ابᬼن🫒اكᬼردي༒👑 :
🥺🥺🥺
2026-09-06 18:23:56
1
khvdhv.mcyr
Khvdhv Mcyr :
😞💔🫶🌹
2026-09-06 22:22:51
1
user19877900
ابو عمر :
😭😭😭😭
2026-09-06 21:10:16
1
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A hearty, comforting salad combining warm beans and sautéed zucchini with fresh spinach and tomatoes, topped with a boiled egg, dressed in turmeric-infused balsamic-mustard vinaigrette. Ingredients: - 1 cup canned cannellini beans, rinsed and drained - 2 cups fresh spinach, washed - 1 zucchini, sliced - 1/2 cup grape tomatoes, halved - 2 large eggs - 2 tsp olive oil - 1 tbsp balsamic vinegar - 1 tsp Dijon mustard - 1/4 tsp turmeric - Black pepper to taste Instructions: 1. In a small pot, bring water to a boil and gently lower in the eggs. Cook for 8-10 minutes for soft-boiled or 10-12 minutes for hard-boiled. Remove eggs and cool in cold water. 2. While eggs cook, heat 1 tsp olive oil in a skillet over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. 3. Add rinsed beans to the skillet with zucchini to warm through, about 2 minutes. 4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, turmeric, 1 tsp olive oil, and black pepper to make the vinaigrette. 5. In a large microwave-safe bowl or salad container, combine spinach, warm beans, zucchini, and grape tomatoes. Toss gently. 6. Peel the cooked eggs, cut in half, and top the salad. 7. Drizzle with the vinaigrette and serve immediately or store for meal prep. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, comforting salad combining warm beans and sautéed zucchini with fresh spinach and tomatoes, topped with a boiled egg, dressed in turmeric-infused balsamic-mustard vinaigrette. Ingredients: - 1 cup canned cannellini beans, rinsed and drained - 2 cups fresh spinach, washed - 1 zucchini, sliced - 1/2 cup grape tomatoes, halved - 2 large eggs - 2 tsp olive oil - 1 tbsp balsamic vinegar - 1 tsp Dijon mustard - 1/4 tsp turmeric - Black pepper to taste Instructions: 1. In a small pot, bring water to a boil and gently lower in the eggs. Cook for 8-10 minutes for soft-boiled or 10-12 minutes for hard-boiled. Remove eggs and cool in cold water. 2. While eggs cook, heat 1 tsp olive oil in a skillet over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. 3. Add rinsed beans to the skillet with zucchini to warm through, about 2 minutes. 4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, turmeric, 1 tsp olive oil, and black pepper to make the vinaigrette. 5. In a large microwave-safe bowl or salad container, combine spinach, warm beans, zucchini, and grape tomatoes. Toss gently. 6. Peel the cooked eggs, cut in half, and top the salad. 7. Drizzle with the vinaigrette and serve immediately or store for meal prep. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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