@theofficialglenncoco: Free Young Thug #food #snack #poptarts #breakfsst #fyp

Terrance Wolf

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Region: US

Sunday 29 September 2024 20:52:32 GMT

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Comments

MynxMorose :

Lmao 😭😂 nah I buy them because I don’t eat gelatin but I always add my own frosting; eating them unfrosted is crazy

2024-09-30 01:10:59

3

. :

Its just a tart pastry at that point. No frosting. No pop. No soul.

2024-09-30 00:49:50

0

rePUTAtion :

You’re supposed to spread butter on them, duh. But also, yeah I do leash my kids 😂

2024-09-29 21:02:25

2

Dating is Garbage :

I leashed Tawny when she was little but I would die before I paid actual money for an unfrosted PopTart

2024-09-30 13:15:23

0

🏳️‍⚧️Lexi 🧙‍♂️🏳️‍⚧️ :

gotta be fs yeah

2024-09-29 21:10:09

1

user19273516 :

I have aids

2024-09-30 01:39:15

0

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the most delicious tasting, low calorie, perfect base for any protein!!!! 😍 FULL RECIPE ⬇️⬇️ 🥢 Peanut Veggie Noodle Bowls A high-volume, low-calorie meal prep base that’s packed with vegetables and ready for your favorite protein. Makes: 6 servings Calories per serving (base only): ~58 kcal Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes 🥬 Ingredients: 2 bags shirataki noodles (10 calories per bag) 4 tbsp powdered peanut butter 4 tbsp coconut aminos 1 medium bell pepper, chopped 3–4 green onions, chopped 6 oz sliced mushrooms (store-bought pre-sliced to save time) 1 (12 oz) bag of mixed vegetables (Trader Joe’s Ready Veggies or similar) 1–2 tsp ginger juice (or fresh grated ginger, if available) Optional: your choice of cooked protein (chicken, tofu, shrimp, etc.) 🍜 Instructions: Make the Sauce: In a small bowl, whisk together the powdered peanut butter, coconut aminos, and ginger juice until smooth. Set aside. Prep the Veggies: Chop the bell pepper and green onions. The mushrooms and mixed veggies can be used as-is if pre-cut. Sauté the Veggies: In a large nonstick pan or wok, heat a splash of coconut aminos over medium heat. Add all vegetables (bell pepper, green onion, mushrooms, and mixed veggies) and sauté for 5–6 minutes, until tender-crisp. Rinse and Add the Noodles: Drain and rinse the shirataki noodles thoroughly under cold water. (This helps eliminate their natural odor.) Add the noodles to the pan with the veggies. Add the Sauce: Pour the peanut sauce over the noodles and veggies. Stir well to coat everything evenly. Cook for 2–3 more minutes until heated through. Portion and Add Protein (Optional): Divide the mixture into 6 containers. Add your choice of protein to each portion if desired — grilled chicken, tofu, shrimp, or tempeh all work well. 🧊 Storage: Fridge: Keeps well for up to 4–5 days in airtight containers. Reheat: Microwave 1–2 minutes until warm. Add a splash of water or extra coconut aminos if needed. 🧮 Per Serving (6 servings total): Calories: ~58 kcal Protein: ~3g

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