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@risky_sumba: senter kepala led aoki 60 watt super terang anti air bisa tahan 50 jam #senterkepala #senteraoki #sentersuperterang

Risky Sanjaya
Risky Sanjaya
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Region: ID
Thursday 24 September 2026 06:01:18 GMT
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Here’s what I’d cook for @Clavicular 🗿 Recipe below! 👇 LOOKSMAXING TACOS 4 SERVINGS 614 Cal | 42g Protein | $6.45 Ingredients Salmon Fillet 6 oz | 170g Sweet Potato ¾ cup | 100g White Miso 1 tbsp | 15g Honey 1 tsp | 7g Olive Oil 1 tsp | 5g Rice Vinegar 3 tbsp | 45g Nonfat Greek Yogurt ¼ cup | 57g Corn Tortillas 3x | 75g Cucumber ½ cup | 50g Shredded Cabbage ½ cup | 35g Red Onion ¼ cup | 40g Soy Sauce 1 tsp | 5g Sesame Oil ½ tsp | 2g Lime Juice 3 tbsp | 45g (1 ½ limes) Salt, ginger, lime zest, sugar, cilantro, garlic, sesame seeds Directions 1. Toss the diced sweet potato cubes with olive oil and salt. Roast at 425°F (218°C) for 18–22 minutes until golden. 2. Whisk the white miso, soy sauce, honey, rice vinegar, grated ginger, sesame oil, lime zest, and lime juice. Toss the cubed salmon in the marinade and let sit for 10–20 minutes. 3. Heat a pan over medium-high heat with a little oil. Add the marinated salmon cubes and cook 2–3 minutes per side until browned and caramelized. 4. Mix the shredded cabbage, sliced cucumber, rice vinegar, lime juice, and salt. In a separate bowl, combine sliced red onion, rice vinegar, salt, and sugar to pickle for 10 minutes. Blend the Greek yogurt, cilantro, garlic, lime juice, and salt for the crema. 5. Layer the warm corn tortillas with roasted sweet potatoes, crispy salmon cubes, cabbage slaw, and pickled red onion. Drizzle with cilantro crema and finish with sesame seeds and extra cilantro. #highprotein #gymfood #muscle #nutrition #clavicular
Here’s what I’d cook for @Clavicular 🗿 Recipe below! 👇 LOOKSMAXING TACOS 4 SERVINGS 614 Cal | 42g Protein | $6.45 Ingredients Salmon Fillet 6 oz | 170g Sweet Potato ¾ cup | 100g White Miso 1 tbsp | 15g Honey 1 tsp | 7g Olive Oil 1 tsp | 5g Rice Vinegar 3 tbsp | 45g Nonfat Greek Yogurt ¼ cup | 57g Corn Tortillas 3x | 75g Cucumber ½ cup | 50g Shredded Cabbage ½ cup | 35g Red Onion ¼ cup | 40g Soy Sauce 1 tsp | 5g Sesame Oil ½ tsp | 2g Lime Juice 3 tbsp | 45g (1 ½ limes) Salt, ginger, lime zest, sugar, cilantro, garlic, sesame seeds Directions 1. Toss the diced sweet potato cubes with olive oil and salt. Roast at 425°F (218°C) for 18–22 minutes until golden. 2. Whisk the white miso, soy sauce, honey, rice vinegar, grated ginger, sesame oil, lime zest, and lime juice. Toss the cubed salmon in the marinade and let sit for 10–20 minutes. 3. Heat a pan over medium-high heat with a little oil. Add the marinated salmon cubes and cook 2–3 minutes per side until browned and caramelized. 4. Mix the shredded cabbage, sliced cucumber, rice vinegar, lime juice, and salt. In a separate bowl, combine sliced red onion, rice vinegar, salt, and sugar to pickle for 10 minutes. Blend the Greek yogurt, cilantro, garlic, lime juice, and salt for the crema. 5. Layer the warm corn tortillas with roasted sweet potatoes, crispy salmon cubes, cabbage slaw, and pickled red onion. Drizzle with cilantro crema and finish with sesame seeds and extra cilantro. #highprotein #gymfood #muscle #nutrition #clavicular
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