Try this out without any sauce 😁
Enjoy this video and more food/travel to come.
Follow Me For Me ~ Chris 🙃🙂
Check this out and here is the adjustable list of ingredients with steps by steps videos
Get full recipe 👉🏻 https://www.marionskitchen.com/10-minute-spicy-chilli-garlic-oil-noodles/
Have fun cooking and enjoy a fiery meal 😁
Get that Lean Arms & Better Back. Try this easy and effective workout.😄 Do this alternate days for 2 weeks and see amazing results.
Learn from the expert … Try It 😁
Have A Nice and Tasty Nourishing Porridge. It is so good when you have a congee on hot days, makes a healthy meal and easy to digest even your kids will love it. Try it and let me know in the comment. 😃
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Run 🏃🏻♀️ don’t walk 🚶🏻♀️~ ⓗⓐⓟⓟⓨ ⓢⓗⓞⓟⓟⓘⓝⓖ
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It has been a while. I was busy with my life issues. I ll slowly come back to this platform.
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Have a wonderful day and we are already in another half year. Times truly fly. Let’s your dream comes alive coz time waits for no one.
These exercises will lengthen and strengthen your spine to reach it’s optimum flexibility
🤸♀️Chest Opener 🤸♀️Wall angels 🤸♀️Wall wheel 🤸♀️Swimmers 🤸♀️Modified swimmer 🤸♀️Bow 🤸♀️Modified bow 🤸♀️ Camel 🤸♀️Puppy pose
FOR THE MILK BREAD:
- ▢ 2/3 cup heavy cream at room temperature
- ▢ 1 cup milk at room temperature (whole milk is ideal, but can also use 1% or 2% milk)
- ▢ 1 large egg at room temperature
- ▢ 1/3 cup granulated sugar
- ▢ 1/2 cup cake flour
- ▢ 3 1/2 cups bread flour
- ▢ 1 tablespoon active dry yeast
- ▢ 1 1/2 teaspoons salt
- ▢ egg wash (whisk together 1 egg with 1 teaspoon water)
- ▢ 1 tablespoon sesame seeds (black or white sesame seeds, optional)
- ▢ simple syrup (optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water)
FOR THE UBE FILLING:
- ▢ 14 ounces raw, trimmed, peeled ube
- ▢ 1/4 teaspoon salt
- ▢ 3 tablespoons granulated sugar (or to taste)
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/4 cup coconut oil
- ▢ 1 tablespoon unsalted butter
Get full recipe 🔽
2 pounds pork neck bones
2 tablespoons vegetable oil
10 cups boiling water a big chunk of ginger
1 pound mustard green stems
2 tablespoons dried goji berries
6 dried Chinese dates
1️⃣Soak the pork bones in cold water for 1-2 hours to purge them of impurities, changing the water once in between.
2️⃣Then add the pork bones to a deep pot with enough water to cover them. Bring to a boil, and let it boil for 1 minute. Remove from heat, and rinse the pork bones clean. Drain in a colander and set aside.
3️⃣Preheat your wok over medium high heat until it starts to smoke. Add the oil to coat the bottom of the wok, and add in the pork bones. Reduce the heat to medium, and brown the pork bones on all sides.
4️⃣Turn off the heat, and transfer the pork bones to a thick bottomed soup pot. Meanwhile, bring 10 cups of water to a boil.
5️⃣Carefully pour the boiling water in with the pork bones, and add the ginger. Turn on the heat to high, and bring to a boil. Once boiling, medium, cover and boil over medium heat for 30 minutes, or until the soup turns milky white. At this stage, the soup should be bubbling, but not so much that the soup boils over. This process will turn the soup creamy white without losing too much liquid.
6️⃣Finally, reduce the heat to low, and simmer (covered) for another 1 hour, until the meat is tender. Skim off any fat on the surface of the soup.
7️⃣Add the mustard greens, dried goji berries, and dried dates. (If you like added sweetness in your soup, cut the dates in half to release more flavor.) Bring the soup to a boil again, and reduce the heat to medium low. Cover and simmer for 20-30 minutes. Add salt to taste, and serve piping hot.
1 kg cold seedless watermelon (without skin)
a few handfuls of chopped mint and parsley
250 g labneh or Persian feta
1 small red onion, thinly sliced
2 punnets blackberries
extra virgin olive oil to drizzle
CHOP the watermelon into bite-sized chunks then pile into a serving bowl.
MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 3 minutes to slightly pickle then scatter over the watermelon chunks.
TOP with labneh or Persian feta, parsley and mint.
SMASH half of the blackberries and combine with the juice from 1 lemon.
DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.
Made with Mandolé Orchard Almond Milk
LAYER OF JELLY
1 litre freshly squeezed orange juice, strained of pulp
500 ml recently boiled water
3 tablespoons powdered gelatine
Honey or stevia to sweeten
LAYER OF CAKE
Zest from 1 orange
150 g almond meal
3 egg whites
60 ml honey or maple syrup
2 tablespoons olive oil
1 teaspoon vanilla extract
LAYER OF ALMOND MILK CUSTARD
1 litre almond milk
2 teaspoons vanilla extract
3 tablespoons maple syrup or honey
5 tablespoons cornflour
1 x 5 g sheet leaf gelatine (optional for a firmer custard) soaked in cold water
EMBELLISHMENTS + ASSEMBLY
180 ml fresh passionfruit pulp or mango
3 tablespoons good quality apricot jam
3 tablespoons water or orange juice
🌟STEP 1 – MAKE YOUR JELLY
COMBINE water and gelatine into a bowl and stir until the gelatine dissolves.
POUR in the orange juice and stir through until combined.
SWEETEN to taste if you like.
POUR into your favourite trifle dish and carefully place into the fridge to set. This should take about 4-6 hours.
🌟STEP 2 – MAKE YOUR FLOURLESS ORANGE CAKE
COMBINE the orange zest, almond meal, egg whites, honey, olive oil and vanilla into a bowl.
POUR into a 20 cm cake tin lined with baking paper.
BAKE for 20 minutes or until cooked through.
COOL completely before using.
🌟STEP 3 – MAKE YOUR ALMOND CUSTARD
HEAT 750 ml of Mandolé Orchard Almond Milk and maple over a gentle heat.
COMBINE the rest of the 250 ml Mandolé Orchard Almond Milk with the cornflour until smooth.
POUR the cornflour mixture into the hot almond milk and whisk on the stove until thickened, then remove from the heat.
ADD the soaked leaf gelatine (if using) and whisk through at the end. This extra step gives a nice firm custard which adds that extra touch. Cover the top of the custard with clingfilm for a few moments whilst you assemble the rest of the trifle.
🌟STEP 4 – COMPLETE ASSEMBLY
COVER the set jelly in the trifle dish with the cooled orange cake. Trim any sides if needed to fit.
COMBINE apricot jam with water or orange juice and spread over the top of the orange cake.
POUR the warm custard over the cake and place into the fridge immediately to set and cool. You may need not use all of the custard, as this is based on your trifle dish.
TOP the trifle generously with passionfruit pulp or mango. I love the tart tang that passionfruit gives to the whole dish.
- 1 large onion (250g), thinly sliced
- 2 garlic cloves, minced
- 2 Japanese eggplants, sliced (approx. 1 cm thick) (400g)
- 2 cups diced tomatos (500g)
- 2 tbsp sugar-free ketchup (40g)
- 1 tbsp coconut sugar (20g)
- 1/4 tsp cayenne
- Salt to taste
- Into a large deep pan (or pot), add in 1 tbsp of oil (or water for oil-free), and fry the onion and garlic for 2-3 minute over medium high heat- until lightly caramelized.
- Add in the sliced eggplants and cook for 3 minutes, until softened.
- Add in the diced canned tomatoes, ketchup, coconut sugar, cayenne and salt.
- Bring the heat down to a medium-low and mix. Allow it to simmer for 5 minutes, or until the liquid has reduced into a thick dip consistency.
- Add more coconut sugar, cayenne or salt- to taste.
- Transfer to a bowl and serve!
Source from 👇🏻
Scrubs, Cleansing Devices and even with coffee? Physical Exfoliation by Skin Type | Part.2
- 1 zucchini
- 2 carrots
- 2 spring onions
- 100 g thin rice noodles
- 20 g fresh cilantro, roughly chopped
- 5 g fresh mint leaves, chopped
- 180 g edamame, cooked
- 1 tbsp black sesame
- 5 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, grated
- Chili (optional)
- Salt & Pepper
- Cook rice noodles according to the packaging instructions. Let cool completely.
- Trim and spiralize the zucchini and carrots.
- Chop fresh herbs roughly and slice spring onions finely.
- Transfer all ingredients to a big bowl.
- Mix the ingredients for the sauce in a small bowl. Pour over the salad and mix well. Add salt & pepper to taste.
Have some fun working out with Blogilates and you will love these graceful moves.
HOW TO MAKE ROSE OIL
What You’ll Need
- 1 cups rose petals (2-3 organic roses)
- 1 cup grapeseed oil (You can also use jojoba or olive oil)
- Glass jar with lid
Step 1: Prepare 1 cup of organic rose petals (2-3 roses) and 1 cup of grapeseed oil in a glass jar.
Step 2: Bring a pot of water to a boil. Then remove it from the heat.
Step 3: Shred the petals.
Step 4: Add the petals to the oil.
Step 5: Swirl the petals around in the oil.
Step 6: Cover the jar and place into the hot water. Warming the oil helps release the scent from the petals.
Step 7: When the water cools, remove the jar. Let jar sit for 24 hours or longer (for stronger results).
Step 8: Enjoy! (Optional: Use a sieve to separate the rose petals from the oil before using)
Source from 👇🏻
2 leeks, washed and finely sliced
1 tablespoon avocado oil
1 bunch kale, washed and finely shredded
200 g baby spinach leaves
80 g quality feta cheese
6 organic eggs
1 lemon, juiced
1 bunch parsley, chopped
Small handful of pine nuts
Salt and pepper to season
🥘PREHEAT oven to 180 degrees Celsius (360 degrees Fahrenheit).
🥘SAUTÉ leeks in a large heavy based pot with avocado oil until softened.
🥘ADD shredded kale and cook through for 5 minutes until soft and wilted.
🥘ADD baby spinach leaves and cook through until wilted.
🥘SEASON with salt, white pepper, lemon juice and parsley.
🥘SPOON the mixture into a 22 cm pie dish.
🥘BREAK eggs into a bowl and whisk lightly to combine.
🥘POUR the eggs over the greens and gently incorporate through the mix.
🥘CRUMBLE the feta cheese over the mix and sprinkle the pine nuts.
🥘BAKE for 40 minutes or until firm to touch and golden.
🥘REMOVE from the oven and rest for 5 minutes before serving. Enjoy!
Source from 👇🏻
- 1 can of chickpeas
- 1/2 can of coconut milk
- 1/2 can of chopped tomatoes
- 1 onion – finely chopped
- 2-3 garlic cloves – minced
- 1 tsp of turmeric powder
- 1/2 tsp of chilli powder
- 1 tsp of curry powder
- Salt to taste
- Veggies of your choice
- Add a dash of oil to a large pan and once hot add in the chopped onion.
- Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices + the garlic cloves.
- Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking.
- Add in the drained chickpeas, coconut milk and tinned tomatoes. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.
Single Leg Stretch
Double Leg Stretch
Candlestick Dippers (R)
Candlestick Dippers (L)
The 30 Most Popular Easy Summer Recipes. Sharing the 30 Most Popular Easy Summer Recipes to help inspire you to cook, grill, and bake…all summer long! And when I say most popular, what I really mean to say is the most popular lazy summer recipes from all the years past. Why are they the most…The 30 Most Popular Easy Summer Recipes. — Half Baked Harvest
Homemade Japanese hamburger steak recipe that melts in your mouth, served with a red wine reduction sauce. READ: Hamburger Steak (Hambagu) ハンバーグHamburger Steak (Hambagu) ハンバーグ
Fruity, tart, sweet, and aromatic, this Ume Plum Syrup made from unripe green plums and rock sugar makes a wonderful drink in summer months. READ: … …Ume Plum Syrup 梅シロップ
You’ve got 10 moves, one minute on, 10 seconds off:
2. Squat Knee Tuck
3. Tricep Dips
4. Split Lunge (R)
5. Split Lunge (L)
6. Couch Climbs
7. Leg Outs
8. Couch Taps
9. Russian Twists
10. Couch Arm Balance
Switching up the average weeknight with these saucy Crispy BBQ Beer Battered Cauliflower Nuggets…beer batter coated cauliflower “nuggets”, pan-fried …Crispy BBQ Beer Battered Cauliflower Nuggets.