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@lana_schuett: Lena’s portrayal of heartbreak is just incredible. The way she cries, the pain in her eyes, the way every emotion feels so raw and real you can literally feel Peem’s heart breaking. She didn’t just act out the pain; she made us feel it too. 😭💔 @𝐿𝑜𝑟𝑒𝑛𝑎 𝑆𝑐ℎ ˚⊹♡ so proud of you baby ❣️ #PlsLoveรักได้ไหมEP5 #lalinalena #lenamiu #gl #actress

ᵖˡˢlana_schuett 🦋
ᵖˡˢlana_schuett 🦋
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Saturday 10 October 2026 04:24:05 GMT
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fabiolaortiz6816
fabi :
heartbroken
2026-10-10 04:37:20
0
user7701881783355
user7701881783355 :
🥰🥰🥰
2026-10-10 04:31:41
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#النصر_السعودي
#النصر_السعودي
Хейтерам назло
Хейтерам назло
A hearty, nourishing Italian chicken vegetable soup packed with fiber, anti-inflammatory spices, and the goodness of kale and colorful vegetables, all made in one pot and suitable for a gluten-free, dairy-free, egg-free diet. Ingredients: - 1 lb (450 g) skinless chicken thighs, cut into chunks - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 zucchinis, sliced - 2 cups chopped kale - 2 cups chopped tomatoes (fresh or canned, no added sugar) - 1 teaspoon turmeric - 8 oz (227 g) gluten-free pasta (e.g., rice or corn-based) - 2 tablespoons olive oil - 4 cups chicken or vegetable broth (low sodium) - Salt and pepper to taste - Optional: fresh basil for garnish Instructions: 1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. 2. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in sliced carrots, zucchinis, and chopped tomatoes. Cook for another 5 minutes. 4. Pour in broth and bring to a boil. Reduce heat to simmer. 5. Add turmeric, salt, and pepper. Cover and cook for 15 minutes to let flavors meld. 6. Meanwhile, cook gluten-free pasta separately according to package instructions, drain, and set aside. 7. Add chopped kale to the soup and cook for 5 minutes until wilted. 8. Add cooked pasta to the soup and stir well. 9. Serve hot, garnished with fresh basil if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, nourishing Italian chicken vegetable soup packed with fiber, anti-inflammatory spices, and the goodness of kale and colorful vegetables, all made in one pot and suitable for a gluten-free, dairy-free, egg-free diet. Ingredients: - 1 lb (450 g) skinless chicken thighs, cut into chunks - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 zucchinis, sliced - 2 cups chopped kale - 2 cups chopped tomatoes (fresh or canned, no added sugar) - 1 teaspoon turmeric - 8 oz (227 g) gluten-free pasta (e.g., rice or corn-based) - 2 tablespoons olive oil - 4 cups chicken or vegetable broth (low sodium) - Salt and pepper to taste - Optional: fresh basil for garnish Instructions: 1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. 2. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in sliced carrots, zucchinis, and chopped tomatoes. Cook for another 5 minutes. 4. Pour in broth and bring to a boil. Reduce heat to simmer. 5. Add turmeric, salt, and pepper. Cover and cook for 15 minutes to let flavors meld. 6. Meanwhile, cook gluten-free pasta separately according to package instructions, drain, and set aside. 7. Add chopped kale to the soup and cook for 5 minutes until wilted. 8. Add cooked pasta to the soup and stir well. 9. Serve hot, garnished with fresh basil if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!


Lại là series decor phòng đẹp như Pinterest đây - Phần 5 rồi nè! 🌷🏠 #quyensachnhodiy #decor #caygiadecor #sieuhoithanhvien #noidungduoctaitro
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