You Can Do It - Instrumental

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I 50 migliori video piccanti(You Can Do It - Instrumental )

Satisfying ? 😧 #satisfying #roofing #flatroofing #gonewrong
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To_je_žrádlo
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This activity was a HIT! This activity: 1. Improves focus 2. Promotes mindfulness 3. Improves coordination 4. Is lots of fun! #learnthroughplay #schoolcounselorsoftiktok #socialemotionallearning #playtherapy #occupationaltherapy #sensoryactivities #schoolpsychologist #homeschoolersoftiktok
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GOT THIS in my Winter Wildcards Guaranteed Pack 👀 #eafc25 #ultimateteam #mvpanos
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Steak & Cheese Taquitos ✅😎 Don’t worry, I added chipotle ranch for the win! Here’s what I love about this recipe: ✅ Thin-sliced flank steak cooks up in 2 minutes ✅ Total prep time: 15-20 minutes ✅ Flavor profile is 🔥 — customize the heat level! Changes I’d make: ❌ Smaller tortillas for better FEPR score (45 calories, fat-free cheese) ✅ But honestly, they rock either way! Macros for 1 taquito: 185 calories | 18g protein | 19g carbs | 9g fat To make 9 for meal prep: 9 Carb Balance tortilla wraps 16oz flank steak Taco seasoning Diced chiles 70g reduced fat cheddar 30g low-moisture mozzarella Chipotle Ranch: 300g nonfat Greek yogurt 50ml fat-free Fairlife milk 2-3 tbsp ranch seasoning 1 tbsp garlic seasoning 1 tbsp onion powder Pepper Splash of lime Blend until smooth Recipe: Prepare steak: Thinly slice flank steak and season with taco seasoning and diced chiles. Cook steak: Heat a pan over medium-high heat, then cook the steak for 2-3 minutes until browned and cooked through. Assemble taquitos: Lay a tortilla flat, add steak, and top with reduced fat cheddar and mozzarella. Roll and cook: Roll up the tortillas and place them seam-side down in a pan or on a baking sheet. Cook until golden brown and crispy. Make ranch: In a blender, combine all ranch ingredients and blend until smooth. Serve & enjoy: Drizzle with chipotle ranch and enjoy your tasty, high-protein meal! #taquitos #taco #highprotein #proteinfood #EasyRecipe #cozy #fitnessfood #protein #nutrition #fatloss #healthyrecipes #macros #countingcalories #fitfood #lowcaloriemeals #mealprep #healthyeating #weightloss #trackingmacros #gymfood #gymfreak #highproteinmeals #gymfoodie #fakeaways #dietfood
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Hit me with a “YUM” if you dig this one. ☝️ HIGH PROTEIN DBL STEAK BREAKFAST BURRITOS WHILE ON vacation and working ❤️ Macros: 410 cals, 48g protein 16 fat 41 carbs Low-Calorie High-Protein Breakfast Burrito Recipe Ingredients: For the Burrito: 2 lbs sirloin steak 12 eggs 8 oz. redskin potatoes 140 g reduced-fat cheddar cheese Large tortillas (not listed but assumed available) For the Chipotle Sauce: 300 g nonfat Greek yogurt Juice of 1 lime 50 g chipotle in adobo 3 garlic cloves, minced Fresh cilantro, chopped (to taste) 1 jalapeño, diced (optional for spice) Instructions: Prepare the Potatoes: Dice the redskin potatoes into small cubes and season with salt and pepper. Preheat the air fryer to 400°F (200°C) and cook the potatoes for 15-20 minutes or until crispy, shaking halfway through. Grill the Steak: Season the sirloin steak with salt, pepper, and any desired spices. Preheat the grill to medium-high heat. Grill the steak for about 4-5 minutes per side (or until desired doneness). Once done, let it rest before slicing into thin strips. Cook the Eggs: In a non-stick pan, scramble the 12 eggs over medium heat until fully cooked. Season with salt and pepper to taste. Make the Chipotle Sauce: In a bowl, combine the nonfat Greek yogurt, lime juice, chopped chipotle in adobo, minced garlic, cilantro, and diced jalapeño. Mix well until smooth and set aside. Assemble the Burrito: On a large tortilla, layer the scrambled eggs, sliced steak, crispy potatoes, and reduced-fat cheddar. Drizzle with the chipotle sauce. Wrap It Up: Roll the tortilla tightly to enclose the filling, folding in the sides as you roll. Heat and Serve: Optionally, place the wrapped burrito back on the grill or in a pan for a couple of minutes to crisp up the outside. SHRED IN A TASTY WAY
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NASHVILLE HOT FRIED CHICKEN Ingredients: Mushrooms: - 250g oyster mushrooms, cleaned and separated into bite-sized pieces - Oil for frying Dry mix: - 1 cup plain flour - 1/2 cup cornflour - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp smoked paprika - 1 tsp black pepper - 1/2 tsp cayenne pepper - 1/2 tsp salt Wet mix: - 1 cup soy milk - 1 tbsp apple cider vinegar - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp smoked paprika - 1 tsp black pepper - 1/2 tsp cayenne pepper - 1 tsp salt - 1 tsp hot sauce Nashville hot oil: - 1/2 cup vegetable oil (from the frying of mushrooms) - 2 tbsp cayenne pepper - 1 tbsp brown sugar - 1 tsp smoked paprika - 1/2 tsp garlic powder - 1/2 tsp onion powder - 1/2 tsp chili powder - 1/4 tsp black pepper - 1/4 tsp salt Method: 1. In a bowl add the wet mix ingredients and mix well. Allow to sit for 5-10 minutes then add the mushrooms allow to marinate for at least 10 minutes. 2. In a large bowl add the dry mix and stir well. Dunk the marinated mushrooms into the dry mix, ensure all sides are coated then set a side. 3. Heat up the oil in a pan to 175°C then once the mushrooms have all been coated lay the mushrooms away from you in the hot oil. 4. Fry each batch for 3-5 minutes until they come out golden brown and crispy. 5. In a heat proof bowl add the Nashville seasoning and when the mushrooms have all been fried, add 1/2 cup of the oil into the bowl and mix well. 6. Add the mushrooms and coat in the sauce then enjoy!! #wecookwevibeweeat #plantbased #friedmushrooms #friedchicken #Nashvillechicken #fyp #fypfood
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Thank you to everyone who made a Lamar Jackson edit! I loved them all ❤️ Please drop your edit requests 👇Merch will be sent to the best Caitlin Clark and Wade Boggs edits 👀
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