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Teylor.Films153

@teylor.films153

6 months ago
Co Creator: teylor.films153.reserva
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Posted On: April 30th 2026, 01:32 am
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teylor.films153.reserva
@ do motora?🥷
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#scania #motora #caminhao #arqueados #qualificados
Comments (1)
vaz_clara0 6 months ago

vaz_clara0

Gostei ,muito top continue assim

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my algorithm is really starting to piss me off 🙂
Sometimes the best thing about practice is that it got done. Did you practice today? Practice isn’t always glamorous. Sometimes it’s 4 a.m., still dark, just 5°C, and you’re rolling out your mat in the kitchen. You work with the space you have, the body you’re in, and whatever energy you can gather. There is something sacred in showing up this way. The dedication and devotion we bring to practice opens an inner channel, allowing us to connect with the heart of yoga even in the most ordinary circumstances. 💗 Join us in Miami for Mysore Season! Winter and Summer in 2027 January 11-30 June 21 - July 17 @miamilifecenter You can join for one week, any combination of weeks, mornings only or the full program. Students who join the full program can apply for accreditation of all hours completed. ⚡️ Always online @omstarsofficial for all my drills, classes and much more! ⚡️ Chicago @yogaview Last day tomorrow! Montreal @energie_encorps Ashtanga Synthesis @ashevilleyogacenter Merida @sadhakyoga San Antonio @yogashalasanantonio Argentina @ashtangaolivos Brazil @ashtangayogafloripa Birmingham in February 2027 💕 Retreats Bali @radiantlyaliveyoga Three week Mysore Season next year! March 16 - April 4, 2027 Rishikesh March 1-7, 2027 @soulsparkretreats London @mission.e1 next July and @nosenyoga next August. Mark your calendars! Greece @soulsparkretreats Details coming soon! 💫 #ashtangayoga #yoga #yogatutorial #ashtanga #padmasana 💗
Not the reaction Steffy wanted, but the reaction she saw coming #BoldAndBeautiful
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. 🤝🍝
Skoda and Volkswagen owners, are you really driving a German car… or a Maruti in disguise? 👀 Last tk dekhna
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