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@p.rophett

6 years ago

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

Photo by @p.rophett on November 07, 2020.

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Posted On: November 7th 2020, 06:56 pm

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thetatedefender

4 years ago

thetatedefender

TEKASHI BETTER BOZO + RATIO 🤡🤡

whyyjayo

6 years ago

whyyjayo

🚀🚨

0zzy__0rtega

6 years ago

0zzy__0rtega

❤️

adam_bradley

6 years ago

adam_bradley

❤️

allen.gregg7

6 years ago

allen.gregg7

💕

jeweljonai

6 years ago

jeweljonai

❤️❤️

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laureenn._

♥️

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cionaee

❤️❤️❤️❤️❤️

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6 years ago

debbyaherman

No apologies. ❤️🖤 Thank you for always giving it your all!

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ryanmxssey

❤️❤️

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dapreebryant

❤️💪🏾

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jaquelineescobarr

Beyond proud of you❤️

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billy_sharp.22

❤️

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sion_allen

❤️💪🏽

kaylapastore

6 years ago

kaylapastore

still a 🐐 💕

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BIKINI BOD LOADED BEEF & VEGGIE LASAGNA 🍝
470 calories | 46g protein | 34g carbs | 16g fat
Makes 4 big a$$ servings.
ㅤ
INGREDIENTS
Creamy layer:
-400g low-fat cottage cheese
-1 egg
-25g Parmigiano Reggiano
-1 tsp garlic powder
-1/4 cup chopped fresh basil
-salt + pepper
ㅤ
Meat + veggie sauce:
-400g extra-lean ground beef (90% lean; after draining the excess fat I logged it as 93%)
-250g mushrooms, finely chopped
-250g zucchini, finely diced
-100g yellow onion, finely diced
-400ml passata
-30g tomato paste
-1 tsp Italian seasoning
-1/2 tsp garlic powder
-salt + pepper
-1/2 tsp ghee, tallow or avocado oil
ㅤ
To assemble:
-80g dry lasagna sheets (4 sheets for me)
-30g Parmigiano Reggiano
ㅤ
METHOD
1. Blend all the creamy-layer ingredients until smooth.
2. Brown the beef in 1/2 tsp cooking fat or a quick spray. Drain the excess fat. Add the mushrooms, zucchini and onion and cook until soft and the moisture has cooked off. Add the tomato paste, then the passata and seasonings. Simmer uncovered 7-10 min until thick.
3. In a 9x9 dish, layer sauce, 2 lasagna sheets, sauce + creamy layer, 2 lasagna sheets, then the remaining creamy layer + sauce. Top with 30g Parmigiano.
4. Bake uncovered at 400°F/205°C for 40-50 min. Start checking at 35: it's done when the top is golden and the edges are bubbling. Rest 15-20 min before cutting into 4 giant slabs.
ㅤ
STORAGE
Refrigerate covered for 3-4 days. Reheat in the microwave or oven until hot. Freezes beautifully too: portion first, freeze airtight, then thaw overnight in the fridge.
ㅤ
Yes, one serving is a quarter of the pan. 🤝🍝

PUBLI | Back to routines, back to feeling fabulous with @pradabeauty 🤍✨

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Just me, out here speaking on a Vogue Business panel alongside two incredible industry voices, in front of 150 of fashion’s finest… aboard the iconic 400-foot superyacht Kismet, right in the heart of London.

From where it all started to moments like this…

Still pinching myself. What a privilege to be part of such a special afternoon with Vogue Business.

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📸 Anna Stokland

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