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Kamden Boyd

@kamdenboyd_

2 years ago
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
Photo by Kamden Boyd on January 30, 2025.
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Posted On: January 30th 2025, 07:39 pm
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Comments (14)
rhett.gandy 2 years ago

rhett.gandy

Slammed

bbullock2 2 years ago

bbullock2

@kamdenboyd_ Do u offer guided hunts???

pearceg11 2 years ago

pearceg11

Dr Duck

connorwhatley8 2 years ago

connorwhatley8

comment media

gatesn_04 2 years ago

gatesn_04

Cmon get em while it’s hot 🔥

pattonkincaid.5 2 years ago

pattonkincaid.5

Cache out🔥

adronandy 2 years ago

adronandy

Save some for me why don’t you

kaylan_harris33 2 years ago

kaylan_harris33

get on fortnite

braden_boykin 2 years ago

braden_boykin

“Yeah buddy”

emae.hosey 2 years ago

emae.hosey

🔥🔥

reed_mccrillis 2 years ago

reed_mccrillis

c hole is loaded let’s go!

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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. 🤝🍝
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What's a “green flag” everyone praises that you secretly question? Someone who's always nice to everyone sounds wonderful, right? But I sometimes wonder whether they're genuinely kind… or simply uncomfortable with disappointing people. Because real kindness isn't just keeping everyone happy. Sometimes, it's having the courage to be honest—even when it's awkward. Would you rather have someone who's always nice or someone who's genuinely honest? #foreverroyalsama #foreversama
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Under the hoodie is a woman who refuses to train like she’s fragile. #bodybuilding #womenwithmuscle #biceps #npc #muscles
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