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@16.23_desss: INGAT TU

16.23_desss
16.23_desss
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Tuesday 22 July 2025 09:41:40 GMT
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POV: You’re staying low carb and hitting your protein goals 💪 My go-to Smoothie King keto hack: Gladiator Vanilla (20oz) + spinach + wild blueberries = 💥 ✔️ ~2g net carbs ✔️ 45g protein ✔️ No added sugar Drop a 🥤 if you want more low carb drink hacks! #KetoSmoothie #LowCarbLife #SmoothieKingHack #GladiatorVanilla #KetoOnTheGo #ProteinGoals #KetoTikTok #LowCarbDrinks #HealthyOrders
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العراب🙌#عقيل_الزبيدي#سادسيون#tiktok#edit#athletics
العراب🙌#عقيل_الزبيدي#سادسيون#tiktok#edit#athletics
The Best High Protein Pasta 🤤 We've been hooked on @Banza🍕🍝🫘 chickpea pasta for a while - it's full of protein, tastes great and goes with everything we make😍 We're big fans of the way it holds together in sauce dishes like this 👇 #BanzaPartner Ingredients: 4 red bell peppers 300g cherry tomato 1/2 lb - 225g Banza Cavatappi pasta 3 shallots 1 whole garlic head 2 tbsp olive oil 1 handful fresh basil 1 tbsp dried oregano Salt and pepper to taste 1/2 cup - 120 ml ricotta or cream cheese 1/2 cup - 120 ml vegetable broth 2 oz - 60g parmesan Fresh parsley (if desired) Instructions: 1. Preheat the oven to 190°C (375°F). 2. Start by roasting your veggies. In a baking dish, toss the chopped red bell peppers, cherry tomatoes, the whole garlic head (with the top cut off and some olive oil and a pinch of salt) and quartered onions with olive oil, dried oregano, salt, and black pepper. Roast for 30–40 minutes, until the vegetables are slightly caramelized. 3. Allow the roasted vegetables to cool then squeeze out the garlic cloves, add the roasted vegetables to a blender with fresh basil, ricotta, and vegetable broth. Blend until smooth, adjusting the broth to achieve your desired consistency. 4. Cook the pasta until al dente, according to package instructions. Rinse, drain, and set aside. 5. Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce. Warm through for 2–3 minutes. Serve hot, garnished with freshly chopped basil and a sprinkle of Parmesan. Bon appétit! Lots of Love Jo and Bart❤️ #BanzaPartner #pasta #delicious #Recipe #FoodTok
The Best High Protein Pasta 🤤 We've been hooked on @Banza🍕🍝🫘 chickpea pasta for a while - it's full of protein, tastes great and goes with everything we make😍 We're big fans of the way it holds together in sauce dishes like this 👇 #BanzaPartner Ingredients: 4 red bell peppers 300g cherry tomato 1/2 lb - 225g Banza Cavatappi pasta 3 shallots 1 whole garlic head 2 tbsp olive oil 1 handful fresh basil 1 tbsp dried oregano Salt and pepper to taste 1/2 cup - 120 ml ricotta or cream cheese 1/2 cup - 120 ml vegetable broth 2 oz - 60g parmesan Fresh parsley (if desired) Instructions: 1. Preheat the oven to 190°C (375°F). 2. Start by roasting your veggies. In a baking dish, toss the chopped red bell peppers, cherry tomatoes, the whole garlic head (with the top cut off and some olive oil and a pinch of salt) and quartered onions with olive oil, dried oregano, salt, and black pepper. Roast for 30–40 minutes, until the vegetables are slightly caramelized. 3. Allow the roasted vegetables to cool then squeeze out the garlic cloves, add the roasted vegetables to a blender with fresh basil, ricotta, and vegetable broth. Blend until smooth, adjusting the broth to achieve your desired consistency. 4. Cook the pasta until al dente, according to package instructions. Rinse, drain, and set aside. 5. Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce. Warm through for 2–3 minutes. Serve hot, garnished with freshly chopped basil and a sprinkle of Parmesan. Bon appétit! Lots of Love Jo and Bart❤️ #BanzaPartner #pasta #delicious #Recipe #FoodTok
so why have me and caroline been calling for 20 hours😥😥
so why have me and caroline been calling for 20 hours😥😥

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