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WP Dance Team

@wpdanceteam

2 months ago

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Football Season is almost here! 🏈🐻

Here’s the Fall 2026 game schedule! Dance Team will be performing at halftime for every home game. Can’t wait to see all you Pioneers in the stands supporting our team! 🧡🖤

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Posted On: August 25th 2026, 03:41 am

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Football Season is almost here! 🏈🐻

Here’s the Fall 2026 game schedule! Dance Team will be performing at halftime for every home game. Can’t wait to see all you Pioneers in the stands supporting our team! 🧡🖤

Somewhere between where I’ve been and where I’m going, I learned to enjoy the journey and trust my own timing.💚

Scooter belongs to @girishhankar 😜

#fyp #panindia #purple #purplehalcyon

Meal prep with me 🥣 Episode 7

Comment “Mingle”, and I’ll send you some free high-protein recipes!

I’m so excited for dinner time, my Chipotle chicken dish is the highlight of my day!

Ingredients per serve below:

Bacon & Egg Cups (2 per serve)
- 1 egg
- 1 rasher streaky bacon
- salt & pepper to taste

P20 · C1 · F17 · 235 kcal

Steak & Garlic Mash with Broccolini
- 250g rump steak
- 350g white potatoes (raw weight)
- 1 whole bulb of garlic (air fry and add to potatoes)
- 150g broccolini

P68 · C58 · F11 · 605 kcal

Chipotle Chicken with Mexican Style Rice
- 200g chicken breast (cooked weight)
- ¼ @mingleseasoning chipotle taco seasoning pack

Mexican Style Rice
- 100g jasmine rice (raw weight)
- 2tbsp tomato paste
- 1tbsp @minglesesoning chipotle taco seasoning pack

Pico de Gallo
- 50g tomatoes
- 1/4 red onion
- Squeeze of lime
- pinch of salt

P70 · C83 · F8 · 680 kcal

Yoghurt Cups with Fruit & Granola
- 200g Greek Yoghurt
- 50g blueberries
- 25g Keto Granola
- 25g vanilla protein powder
- 10g maple syrup

P47 · C40 · F7 · 460 kcal

Total for the 4 meals ≈ P205 · C182 · F50 · ~1,980 kcal

#weeklymealprep #highprotein #fitnessmotivation#healthyfood

BIKINI BOD LOADED BEEF & VEGGIE LASAGNA 🍝
470 calories | 46g protein | 34g carbs | 16g fat
Makes 4 big a$$ servings.
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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
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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
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To assemble:
-80g dry lasagna sheets (4 sheets for me)
-30g Parmigiano Reggiano
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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.
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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.
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Yes, one serving is a quarter of the pan. 🤝🍝

new pool 🔓

#swimtraining #swimworkout #swimlife #swimmer #triathlon

WP Dance Team

@wpdanceteam

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