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@thefunbrunette0: The fun brunette pop up tour #housetour #thefunbrunette #businessowner #sabrinacarpenter

thefunbrunette0
thefunbrunette0
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Region: US
Friday 02 October 2026 21:47:44 GMT
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korishane
KORI SHANE :
Yessss
2026-10-02 22:20:54
1
madison.bowers21
Madison Bowers :
love love loveeeee
2026-10-02 22:09:07
0
brettashea
BrettaShea :
Wooohoooooo!!
2026-10-02 22:05:48
0
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Natural GLP-1... but make it a brownie? 🫘✨ Welcome to Night 2 of Beantober! 🎃 Did you know your gut bacteria can actually trigger your body’s own fullness hormones? When you eat foods rich in resistant starch and soluble fiber (like black beans!), your gut microbes ferment them into short-chain fatty acids like butyrate, propionate, and acetate. These SCFAs act as signaling molecules that stimulate the L-cells in your intestinal tract to produce GLP-1 and PYY! These are your body’s naturally occurring satiety hormones that signal fullness to the brain, slow down gastric emptying for steady, lasting energy, and support smooth post-meal blood sugar regulation! To top it off, blending black beans with cottage cheese adds high-quality dairy protein and calcium while creating a ridiculously moist, fudgy texture with ZERO bean taste. Naturally sweetened with date syrup and coconut sugar. 🍫 FUDGY BLACK BEAN COTTAGE CHEESE BROWNIES (Refined Sugar-Free | Gluten-Free) 1 can (15 oz) black beans, rinsed & thoroughly dried ½ cup full-fat or 2% cottage cheese ½ cup date syrup (or honey) ¼ cup coconut sugar (or date sugar) 2 large eggs 2 tbsp melted coconut oil (or avocado oil) 2 tsp vanilla extract ½ cup unsweetened cocoa powder ½ tsp baking powder ¼ tsp salt ½ tsp espresso powder (optional, elevates chocolate flavor!) ½ cup dark chocolate chips (+ extra for topping) INSTRUCTIONS: Preheat oven to 350°F. Line an 8x8 pan with parchment paper or oil/butter it. Blend beans, cottage cheese, date syrup, coconut sugar, eggs, oil, and vanilla in a high-speed blender/food processor until 100% silky smooth (no graininess!). Add cocoa powder, baking powder, salt, and espresso powder. Pulse until combined. Fold in chocolate chips, pour into pan, and top with extra chocolate chips. Bake for 25–28 minutes until set around the edges. Let cool completely, then chill in the fridge for 1 hour before slicing! (This is where the magic fudgy texture sets in). Save this post for your sweet tooth and drop a 🫘 in the comments if you’re riding with us all the way to HALLOWBEAN! 🎃 #fibermaxxing #beantok #guthealth #glp1 #highproteinsnack
Natural GLP-1... but make it a brownie? 🫘✨ Welcome to Night 2 of Beantober! 🎃 Did you know your gut bacteria can actually trigger your body’s own fullness hormones? When you eat foods rich in resistant starch and soluble fiber (like black beans!), your gut microbes ferment them into short-chain fatty acids like butyrate, propionate, and acetate. These SCFAs act as signaling molecules that stimulate the L-cells in your intestinal tract to produce GLP-1 and PYY! These are your body’s naturally occurring satiety hormones that signal fullness to the brain, slow down gastric emptying for steady, lasting energy, and support smooth post-meal blood sugar regulation! To top it off, blending black beans with cottage cheese adds high-quality dairy protein and calcium while creating a ridiculously moist, fudgy texture with ZERO bean taste. Naturally sweetened with date syrup and coconut sugar. 🍫 FUDGY BLACK BEAN COTTAGE CHEESE BROWNIES (Refined Sugar-Free | Gluten-Free) 1 can (15 oz) black beans, rinsed & thoroughly dried ½ cup full-fat or 2% cottage cheese ½ cup date syrup (or honey) ¼ cup coconut sugar (or date sugar) 2 large eggs 2 tbsp melted coconut oil (or avocado oil) 2 tsp vanilla extract ½ cup unsweetened cocoa powder ½ tsp baking powder ¼ tsp salt ½ tsp espresso powder (optional, elevates chocolate flavor!) ½ cup dark chocolate chips (+ extra for topping) INSTRUCTIONS: Preheat oven to 350°F. Line an 8x8 pan with parchment paper or oil/butter it. Blend beans, cottage cheese, date syrup, coconut sugar, eggs, oil, and vanilla in a high-speed blender/food processor until 100% silky smooth (no graininess!). Add cocoa powder, baking powder, salt, and espresso powder. Pulse until combined. Fold in chocolate chips, pour into pan, and top with extra chocolate chips. Bake for 25–28 minutes until set around the edges. Let cool completely, then chill in the fridge for 1 hour before slicing! (This is where the magic fudgy texture sets in). Save this post for your sweet tooth and drop a 🫘 in the comments if you’re riding with us all the way to HALLOWBEAN! 🎃 #fibermaxxing #beantok #guthealth #glp1 #highproteinsnack
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Áo babytee nữ
Áo babytee nữ

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