@polishhousewifeinorlando: This is my life now. #firsttrimester #firsttrimestersymptoms #morningsickness #pregnancystruggles #pregnancyjourney #CapCut

polishhousewifeinorlando

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Wednesday 24 July 2024 20:29:00 GMT

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Comments

Jessicaab_xx :

Can’t eat because you feel sick then feel sick because you’ve not eaten 🥴🥴

2024-07-28 19:52:10

9858

Brit :

I’ve been never been so nauseous yet so hungry at the same time 😭😭😭

2024-07-26 00:36:22

12254

melody :

I tried cooking yesterday and I was just gagging through it all 🥲

2025-01-14 19:50:34

0

Ma.kitten :

I so want to repost this but don’t want to accidentally announce

2024-08-29 18:24:30

3827

Kaitlin Gillum :

I promise it gets better!! I just hit 12 weeks and my nausea went away over night… praying the same happens for you!

2024-07-25 01:21:46

1830

Victoria :

I see so many vids of how ppl are sick and sleep all of the first trimester. How do you all do that with a full time job? 🤯 what’s the secret!?

2024-07-27 02:41:20

38

slay :

i can’t even kiss my husband 😭🙏

2024-07-25 09:00:15

1063

Sarah❤️ :

It’s a rough road this was me exactly last year

2024-09-23 11:58:16

1

hlpmeoverthrowthegov :

the way everything smells while your pregnant is so foul 😭 i couldn’t stand the smell of meat being cooked

2024-07-25 17:39:20

854

Viviana G ♡︎ :

Crying when trying to eat is so real. Im currently 7w and I havent been able to enjoy any kind of food for the past 2 weeks, i cry everyday 🥲

2024-07-25 02:39:15

543

Dimplemacc37 :

nothing sounds good and when something does, you have to eat it at that moment or else you'll get nauseous

2024-07-25 16:48:51

1231

La fille du chat noir :

I've cried multiple times because I can't stand my house's smell... I'm the only one to smell it

2024-08-04 13:51:00

283

RG :

nangis banget makanan yg enak semua jadi bauuuu😭

2024-08-18 11:36:32

170

Zie :

6 weeks here, so far I don’t have much symptoms, only fatigue. Is this normal?😭

2024-07-25 08:40:38

130

ky :

this first trimester has me never wanting to get pregnant again

2024-10-05 01:27:55

790

Jnellieeeee :

I’m so hungry yet can’t eat anything cause everything sounds horrible. I’ve been surviving off grapes and vitamin waters

2024-09-16 22:39:36

111

Candy 🍭 :

Tell me it gets better. I’m only 6 weeks in and miserable 😭😭

2024-11-06 01:49:34

15

Signed.by.EM :

I’m straight up not having a good time.

2024-08-15 02:02:25

546

ابداع :

الترجيع مستمر معايا للاشهر الاخيره بموت حرفيا

2024-07-26 10:57:30

16

Thesocialslayer :

I’m crying, sleeping, throwing up every day. I’m exhausted

2024-07-25 11:51:13

404

patiencemuchangi :

Heri wewe uko kwa nyumba unalala,mimi niko shule na wakijua mimba iko nafukuzwa😅😅

2024-09-01 16:47:37

24

Karla K :

It’s hell! Here’s to NEVER getting pregnant again! 🙌🏽

2024-08-02 02:22:58

59

Khadija Bakabe :

First trimester and I have to study for exams 😭💔

2024-08-03 08:07:24

36

Coco :

The nausea and exhaustion is on another world

2024-09-17 23:26:43

91

miss.balaklava :

Sooo no one is gonna talk about the heartburn?😬

2024-07-25 18:50:55

242

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Other Videos

Big Flavour Beef Lasagne. #lasagne #fyp #FoodTok #forupage #recipeideas 1. Prep ingredients • Preheat the oven to 220°C (fan) or 240°C (conventional). • Trim and finely chop your brown onion. • Top, tail, peel and finely dice your carrots. ⸻ 2. Start cooking the vegetables • Heat a large wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. • Add the chopped onion and diced carrot with a pinch of salt. • Cook for 6–8 min until softened. • Peel and finely chop (or grate) your garlic. ⸻ 3. Add the mince • Once the onion and carrot have softened, add your mince to the pan and increase heat to high. • Cook for 3–4 min until browned all over, breaking it up with a wooden spoon as you go. • Add 250 ml milk to the pot and cook over low heat with your bay leaf/leaves for 4–5 min. ⸻ 4. Make the tomato stock and prepare extras • Dissolve your beef stock, mushroom stock, tomato paste, Henderson’s Relish, brown sugar and garlic paste in 125 ml boiled water — this is your tomato stock. • Grate your Italian hard cheese. ⸻ 5. Add mushrooms and seasonings • Once the mince has browned, tear your white cup mushrooms into hearty-sized chunks. • Add the mushrooms and cook 3 min or until softened. • Add the chopped garlic and cook 30 seconds. • Add the tomato stock, dried mixed herbs, black pepper, and chilli flakes (if using). • Reduce heat and cook 15–20 min until thickened. This is your ragù. • Remove the bay leaf/leaves from the infused milk. ⸻ 6. Make the béchamel • Meanwhile, add 2 tbsp olive oil to a separate pot on medium heat. • Add the flour and stir for 1–2 min with a wooden spoon. • Add the infused milk gradually, whisking for 5–7 min until a smooth, thick sauce forms. • Season generously with salt and pepper. • This is your béchamel. ⸻ 7. Assemble the lasagne • Layer some of the ragù over the bottom of an oven-proof dish. • Then layer with your lasagne sheets, keeping edges covered. • Add some béchamel, then grated Italian hard cheese. • Repeat layering until everything is used. • Finish with a final layer of béchamel and cheese. • Bake in the oven for 30 min or until the pasta is cooked and the top is golden. ⸻ 8. Prepare the side salad • In a bowl, whisk your balsamic vinegar and olive oil to form a dressing. • Wash your salad, then pat dry. • Toss the salad with the dressing and season with salt and pepper. • Serve alongside your lasagne. Enjoy!

Big Flavour Beef Lasagne. #lasagne #fyp #FoodTok #forupage #recipeideas 1. Prep ingredients • Preheat the oven to 220°C (fan) or 240°C (conventional). • Trim and finely chop your brown onion. • Top, tail, peel and finely dice your carrots. ⸻ 2. Start cooking the vegetables • Heat a large wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. • Add the chopped onion and diced carrot with a pinch of salt. • Cook for 6–8 min until softened. • Peel and finely chop (or grate) your garlic. ⸻ 3. Add the mince • Once the onion and carrot have softened, add your mince to the pan and increase heat to high. • Cook for 3–4 min until browned all over, breaking it up with a wooden spoon as you go. • Add 250 ml milk to the pot and cook over low heat with your bay leaf/leaves for 4–5 min. ⸻ 4. Make the tomato stock and prepare extras • Dissolve your beef stock, mushroom stock, tomato paste, Henderson’s Relish, brown sugar and garlic paste in 125 ml boiled water — this is your tomato stock. • Grate your Italian hard cheese. ⸻ 5. Add mushrooms and seasonings • Once the mince has browned, tear your white cup mushrooms into hearty-sized chunks. • Add the mushrooms and cook 3 min or until softened. • Add the chopped garlic and cook 30 seconds. • Add the tomato stock, dried mixed herbs, black pepper, and chilli flakes (if using). • Reduce heat and cook 15–20 min until thickened. This is your ragù. • Remove the bay leaf/leaves from the infused milk. ⸻ 6. Make the béchamel • Meanwhile, add 2 tbsp olive oil to a separate pot on medium heat. • Add the flour and stir for 1–2 min with a wooden spoon. • Add the infused milk gradually, whisking for 5–7 min until a smooth, thick sauce forms. • Season generously with salt and pepper. • This is your béchamel. ⸻ 7. Assemble the lasagne • Layer some of the ragù over the bottom of an oven-proof dish. • Then layer with your lasagne sheets, keeping edges covered. • Add some béchamel, then grated Italian hard cheese. • Repeat layering until everything is used. • Finish with a final layer of béchamel and cheese. • Bake in the oven for 30 min or until the pasta is cooked and the top is golden. ⸻ 8. Prepare the side salad • In a bowl, whisk your balsamic vinegar and olive oil to form a dressing. • Wash your salad, then pat dry. • Toss the salad with the dressing and season with salt and pepper. • Serve alongside your lasagne. Enjoy!

naoya solos #naoya #jujutsukaisen #animeedit #yokososqd #shemisqd ★ upload method ★ TG: @editing_news

naoya solos #naoya #jujutsukaisen #animeedit #yokososqd #shemisqd ★ upload method ★ TG: @editing_news

#TiengHetDangYeu #fyp #xuhuong

#TiengHetDangYeu #fyp #xuhuong

Spiced Beef and Mango Chutney with Roast Veg. #beefpie #fyp #FoodTok #forupage #recipeideas 1. Prep • Preheat the oven to 220°C / 200°C (fan) / gas 7 and boil a kettle. • Chop your potatoes (skins on) into bite-sized pieces. • Top, tail, peel your parsnip(s) and cut into quarters lengthways, then into batons. • Top, tail, peel and slice half your carrot(s) into discs. • Chop your red onion(s) in half, then cut each half into wedges. ⸻ 2. Start roasting the vegetables • Add the chopped vegetables to a baking tray (or two) with a drizzle of vegetable oil, half your ground turmeric, and a pinch of salt. • Mix well and roast for 20–25 min, or until golden and tender. • Meanwhile, peel and finely dice the remaining carrot and remaining onion. ⸻ 3. Begin the mince mix • Heat a large, wide-based pan with a drizzle of vegetable oil over medium-high heat. • Once hot, add the diced onion and diced carrot, cooking for 4–5 min until softening. • Peel and finely chop or grate your garlic. • Finely chop your coriander, including the stalks. ⸻ 4. Cook the mince • When the onion and carrot begin to soften, increase to high heat. • Add your mince and cook for 3–4 min, breaking it up as it browns. • Once browned, add: • Chopped garlic • Remaining ground turmeric • Curry powder • Mango chutney • Flour (1 tbsp for 2 people / 1½ tbsp for 3 / 2 tbsp for 4) • Cook for 1–2 min. ⸻ 5. Make the pie mix • Add your beef stock mix, soy sauce, half the chopped coriander, and boiled water • (300 ml for 2; 390 ml for 3; 500 ml for 4). • Reduce heat to medium-high and cook for 3–4 min, or until thickened. • Season generously with black pepper. • Transfer to an oven-proof dish (or several individual dishes). • This is your pie mix. ⸻ 6. Add the pastry • Dust your work surface with flour. • Unwrap your puff pastry, roll to ~0.5cm thickness, cut to match your dish(es), and lay it over the top. • Trim excess if desired and press edges down with a fork. • Brush with a little water, then sprinkle over black mustard seeds (saving some for later). • Bake for 15–20 min, or until the pastry is puffed, golden, and cooked through. • This is your spiced mince & mango chutney pie. ⸻ 7. Finish the veg • After the initial 20–25 min, remove the tray(s) of roasted vegetables. • Add a drizzle of vegetable oil and the remaining black mustard seeds and mix well. • Return to the oven for a further 5 min. • This is your mustard seed veg. ⸻ 8. Serve • Serve the spiced mince & mango chutney pie with the mustard seed veg. • Top with the remaining chopped coriander. • Enjoy!

Spiced Beef and Mango Chutney with Roast Veg. #beefpie #fyp #FoodTok #forupage #recipeideas 1. Prep • Preheat the oven to 220°C / 200°C (fan) / gas 7 and boil a kettle. • Chop your potatoes (skins on) into bite-sized pieces. • Top, tail, peel your parsnip(s) and cut into quarters lengthways, then into batons. • Top, tail, peel and slice half your carrot(s) into discs. • Chop your red onion(s) in half, then cut each half into wedges. ⸻ 2. Start roasting the vegetables • Add the chopped vegetables to a baking tray (or two) with a drizzle of vegetable oil, half your ground turmeric, and a pinch of salt. • Mix well and roast for 20–25 min, or until golden and tender. • Meanwhile, peel and finely dice the remaining carrot and remaining onion. ⸻ 3. Begin the mince mix • Heat a large, wide-based pan with a drizzle of vegetable oil over medium-high heat. • Once hot, add the diced onion and diced carrot, cooking for 4–5 min until softening. • Peel and finely chop or grate your garlic. • Finely chop your coriander, including the stalks. ⸻ 4. Cook the mince • When the onion and carrot begin to soften, increase to high heat. • Add your mince and cook for 3–4 min, breaking it up as it browns. • Once browned, add: • Chopped garlic • Remaining ground turmeric • Curry powder • Mango chutney • Flour (1 tbsp for 2 people / 1½ tbsp for 3 / 2 tbsp for 4) • Cook for 1–2 min. ⸻ 5. Make the pie mix • Add your beef stock mix, soy sauce, half the chopped coriander, and boiled water • (300 ml for 2; 390 ml for 3; 500 ml for 4). • Reduce heat to medium-high and cook for 3–4 min, or until thickened. • Season generously with black pepper. • Transfer to an oven-proof dish (or several individual dishes). • This is your pie mix. ⸻ 6. Add the pastry • Dust your work surface with flour. • Unwrap your puff pastry, roll to ~0.5cm thickness, cut to match your dish(es), and lay it over the top. • Trim excess if desired and press edges down with a fork. • Brush with a little water, then sprinkle over black mustard seeds (saving some for later). • Bake for 15–20 min, or until the pastry is puffed, golden, and cooked through. • This is your spiced mince & mango chutney pie. ⸻ 7. Finish the veg • After the initial 20–25 min, remove the tray(s) of roasted vegetables. • Add a drizzle of vegetable oil and the remaining black mustard seeds and mix well. • Return to the oven for a further 5 min. • This is your mustard seed veg. ⸻ 8. Serve • Serve the spiced mince & mango chutney pie with the mustard seed veg. • Top with the remaining chopped coriander. • Enjoy!

#ရီချင်နေတာအရမ်းပဲ 😅😂😂😂#ငါသေမှပဲfypပေါ်ရောက်မှာလား😑😑

#ရီချင်နေတာအရမ်းပဲ 😅😂😂😂#ငါသေမှပဲfypပေါ်ရောက်မှာလား😑😑

Bugsito 🤑 #xd

Bugsito 🤑 #xd

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