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@m_a_10_13: #عباراتي__♥️♥️🍂✨ #عباراتكم_الفخمه📿📌 #___ #🖤🖤🖤🖤

🦋aya
🦋aya
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Region: IQ
Friday 09 October 2026 17:56:11 GMT
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user3680487401694
زينب الحوراء :
2026-10-09 22:46:44
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z_v_b_m_00
روٌحً مًصّـطِفُـى Ṃ🫂🫂💞 :
❤️❤️❤️
2026-10-09 21:18:18
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#AfternoonPrayer #PrayerTok #DailyPrayer #FaithTok #GodFirst “God has carried you this far today—trust Him with the rest. 🙏🏾❤️ May your afternoon be filled with peace, favor, strength, good health, and unexpected blessings. If you receive this prayer, type AMEN.”
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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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