@ugcbymaryliss: Mon indispensable pour des lèvres douces et brillantes 💋✨ On découvre le baume à lèvres Skin Essential de @Thank You Lab 🤍 #ugc #skincareroutine #lipcare #ThankYouLab #Lifestyle

ugcbymaryliss
ugcbymaryliss
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Region: FR
Wednesday 21 October 2026 15:10:34 GMT
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ugc.byleane
ugc.byleane :
sa marche bien pour les gerçures ? car j’en et tout le temp et toute l’année même l'été j’en peut plus
2026-10-22 06:27:16
1
lifeofchlooee_
Clo’🐻 :
Ohhh alors là je ne connaissais pas du tout cette marque
2026-10-22 10:12:38
1
cris27032018
Cris :
Il a l'air génial ma beauté 😍
2026-10-22 09:45:11
1
beautybabou
🦋babou🦋 :
ah oui j'en aurais bien besoin ils sont gercées mes lèvres
2026-10-22 08:59:06
1
mimielalaa
ByMimie 🤍 :
Il m’as l’air très bien ce baume [Réconfortant]
2026-10-22 08:42:02
1
ugcbyilo
ugcbyilo :
Il a l air super hydratant 🥰
2026-10-22 08:18:27
1
ericka.dbs
✨Ericka✨ :
Il a vraiment l’air agréable 🤩
2026-10-21 19:17:40
1
lestenuesdiaries
LesTenuesDiaries :
super indispensable pour cette hiver et ta tenue magnifique ❤️
2026-10-21 17:46:40
1
glouhaircare
✨GlouHairCare✨ :
J’aime trop ce format là en plus, je le mets souvent sur mon doigts pour l’appliquer !
2026-10-22 11:30:57
0
angelina.romeo.8
Angelina Roméo 💖💖💖 :
Il a l’air très hydratant
2026-10-22 08:24:42
0
mayoudusud
Mayou🍓🧸📚 :
Il a l'air top
2026-10-21 18:49:09
1
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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