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@rex_dowhill: Lo que siento que dice mi bici cuando me subo triste. #triste #bici #dh #venom

rex_dowhill
rex_dowhill
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Region: EC
Thursday 10 September 2026 04:24:27 GMT
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axel.zx32
Axel Zx :
💔extraño tanto a mi niña 😫💔me chocaron y me quebre mi clavícula😭es mi mundo pero mis papás ya no me van a dejar 💔😫
2026-09-11 13:35:52
5
anthony11j
Anthony Cordova :
donde es la pista
2026-09-10 22:13:12
1
ramonarolon06
ramonarolon995 :
yop mero la bici te lleva a lugares hermosos hasta que tu no conocías esso lo aprendí de handar en bici por mas achicopalado q estes siempre encontras la manera de salir adelante [Admiración][Cara muy sonriente]🙌
2026-09-13 17:05:14
1
davquipe
DAVIII :
2026-09-13 00:45:45
1
david.esa21
David Esaú :
las biclas 👍👍👍
2026-09-13 14:49:49
0
gustavowingates
El Ciclista Sayayin :
Bendito ciclismo ❤️
2026-09-12 21:48:09
1
itamarvasconez
Ita Vasconez 🤘🚲 :
😁😁😁
2026-09-10 11:54:52
0
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A light, flavorful Vietnamese-inspired noodle salad with grilled chicken and crunchy vegetables, rich in fiber and protein. Ingredients: - 8 oz high-protein rice noodles (or edamame/soybean-based noodles) - 2 grilled chicken breasts, sliced - 1 cup snap peas, blanched - 1 cup shredded cabbage - 1 large carrot, julienned - 2 tablespoons fermented (kimchi or sauerkraut) - Juice of 2 limes - 1 tablespoon fish sauce (or coconut aminos for lower sodium) - 1 teaspoon honey or maple syrup - 1 teaspoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 garlic cloves, minced - Fresh basil leaves (optional, for garnish) - Salt and pepper to taste Instructions: 1. Cook noodles according to package instructions until al dente, drain and set aside. 2. Grill chicken breasts until fully cooked, then slice thinly. 3. In a large bowl, combine cooked noodles, snap peas, shredded cabbage, carrots, and fermented food. 4. In a small bowl, whisk together lime juice, fish sauce, honey, sesame oil, rice vinegar, ginger, garlic, salt, and pepper to make the dressing. 5. Pour dressing over the salad and toss gently to combine. 6. Top with sliced grilled chicken and garnish with fresh basil if desired. 7. Serve immediately or refrigerate for meal prep; toss again before serving. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A light, flavorful Vietnamese-inspired noodle salad with grilled chicken and crunchy vegetables, rich in fiber and protein. Ingredients: - 8 oz high-protein rice noodles (or edamame/soybean-based noodles) - 2 grilled chicken breasts, sliced - 1 cup snap peas, blanched - 1 cup shredded cabbage - 1 large carrot, julienned - 2 tablespoons fermented (kimchi or sauerkraut) - Juice of 2 limes - 1 tablespoon fish sauce (or coconut aminos for lower sodium) - 1 teaspoon honey or maple syrup - 1 teaspoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 garlic cloves, minced - Fresh basil leaves (optional, for garnish) - Salt and pepper to taste Instructions: 1. Cook noodles according to package instructions until al dente, drain and set aside. 2. Grill chicken breasts until fully cooked, then slice thinly. 3. In a large bowl, combine cooked noodles, snap peas, shredded cabbage, carrots, and fermented food. 4. In a small bowl, whisk together lime juice, fish sauce, honey, sesame oil, rice vinegar, ginger, garlic, salt, and pepper to make the dressing. 5. Pour dressing over the salad and toss gently to combine. 6. Top with sliced grilled chicken and garnish with fresh basil if desired. 7. Serve immediately or refrigerate for meal prep; toss again before serving. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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