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@nutrimyriammagda: Eres de las que les gusta la asearse el Cabello, y cuando vas a salir empezó a llover? Yo conozco esa frustración, yo soy chinita y cuando me lanzó si estoy en ciudades que tienen un temperatura muy húmeda como la ciudad de donde yo vengo Tepic Nayarit en México, el Cabello se esponja. Y los 40 minutos que tardaste en peinarte se fueron a la basura . Bueno está peluca me encanta porque es lacia, la tonalidad rubia es hermosa con muchos rayitos, y aunque se moje mi peinado queda idéntico. Yo empecé a usar las pelucas porque fui diagnosticada con una enfermedad autoinmune que hace que se me caiga mucho el cabello en la línea frontal, así que mientras mi tratamiento me ayuda a recuperarme, comencé a buscar pelucas que me hicieran sentir segura y que no me diera pena salir a la calle. Así que si tú tienes que ir de Cabello, o se te cae mucho puño si no te lo quieres estar planchando a cada rato, esto es una gran solución. ##Pelucas##Alopecia##EnfermedadAutoinmune##rushfadebob##tiktokblackfriday

Nutri Myriam Magda
Nutri Myriam Magda
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Region: US
Wednesday 21 October 2026 17:02:18 GMT
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cocinandoconcindy
Cindy 🌻 :
Hay no amiga enserio que estoy indecisa o agarro esta o la cinammon🙈
2026-10-22 05:21:13
0
moncel14
Moncel14 :
Muy buen consejo para nosotras de cabello chino 😁
2026-11-08 03:45:02
1
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A nutritious, Italian-inspired high-protein frittata incorporating leafy greens and fiber-rich beans, seasoned with herbs for flavor and kept low in sodium. Ingredients: - 6 large eggs - 1 cup fresh spinach, chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese (preferably reduced-sodium) - 1/4 cup cooked cannellini beans, rinsed and drained - 1 tsp dried Italian herbs (oregano, basil) - 1/2 tsp black pepper - 1 tsp olive oil Instructions: 1. Preheat oven to 375°F (190°C). 2. In a mixing bowl, beat the eggs together. Add the Italian herbs, black pepper, and Parmesan cheese. Mix well. 3. Heat olive oil in an oven-safe skillet over medium heat. 4. Add spinach and tomatoes to the skillet, sauté for 2-3 minutes until spinach wilted. 5. Add cannellini beans to the skillet and stir to combine. 6. Pour the egg mixture over the vegetables in the skillet, spreading evenly. 7. Cook on the stovetop for 2-3 minutes until the edges set. 8. Transfer the skillet to the preheated oven and bake for 12-15 minutes until fully cooked. 9. Remove from oven and let cool slightly before slicing and serving. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A nutritious, Italian-inspired high-protein frittata incorporating leafy greens and fiber-rich beans, seasoned with herbs for flavor and kept low in sodium. Ingredients: - 6 large eggs - 1 cup fresh spinach, chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese (preferably reduced-sodium) - 1/4 cup cooked cannellini beans, rinsed and drained - 1 tsp dried Italian herbs (oregano, basil) - 1/2 tsp black pepper - 1 tsp olive oil Instructions: 1. Preheat oven to 375°F (190°C). 2. In a mixing bowl, beat the eggs together. Add the Italian herbs, black pepper, and Parmesan cheese. Mix well. 3. Heat olive oil in an oven-safe skillet over medium heat. 4. Add spinach and tomatoes to the skillet, sauté for 2-3 minutes until spinach wilted. 5. Add cannellini beans to the skillet and stir to combine. 6. Pour the egg mixture over the vegetables in the skillet, spreading evenly. 7. Cook on the stovetop for 2-3 minutes until the edges set. 8. Transfer the skillet to the preheated oven and bake for 12-15 minutes until fully cooked. 9. Remove from oven and let cool slightly before slicing and serving. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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Брук не литл бит, а прям БИЧ 💅 #lpspopular #littlestpetshop #cosplay
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