SL Beauty Shape

【Customer Feedback】
Lost 2kg in 1 week‼😍

Customer received Spiro in good condition‼

Best food to eat in the morning👍

𝘾𝙤𝙧𝙞𝙖𝙣𝙙𝙚𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙖𝙣𝙙 𝙍𝙞𝙘𝙚

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁
2 tablespoons olive oil, divided
1 cup uncooked brown basmati rice
3/8 teaspoon ground turmeric
2 cups unsalted chicken stock
1 teaspoon kosher salt, divided
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
3/4 teaspoon ground coriander
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 pound fresh green beans, trimmed
1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, grated
Lemon wedges, for serving

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Step 1
Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.

Step 2
Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)

Step 3
Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.

Step 4
Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.

𝙏𝙝𝙚 𝙐𝙡𝙩𝙞𝙢𝙖𝙩𝙚 𝙑𝙚𝙜𝙜𝙞𝙚 𝙎𝙖𝙣𝙙𝙬𝙞𝙘𝙝

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁
2 red bell peppers (18 oz. total), halved, seeds and ribs removed
2 yellow bell peppers (18 oz. total), halved, seeds and ribs removed
1 bunch scallions, trimmed (2 oz.)
4 garlic cloves, unpeeled
2/3 cup plain fat-free Greek yogurt
1/4 teaspoon black pepper 1/4 cup plus
1 1/2 Tbsp. fresh lime juice (from 4 limes), divided
7/8 teaspoon kosher salt, divided
2 cups shredded red cabbage (3 oz.) (from 1 [2 1/2-lb.] head)
1 cup shredded carrots (from 3 large carrots)
1 1/2 teaspoons honey
2 (8-oz.) medium-size yellow squash, cut into 1/2-in.-thick slices
Cooking spray
8 (1/2-in.-thick) rustic multigrain bread slices
4 Persian cucumbers, thinly sliced
4 cups bean sprouts (10 oz.)
2 medium-size (8 oz. each) ripe avocados, smashed
2 cups arugula (1 oz.)

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Step 1
Preheat oven to low broil with oven rack 6 inches from heat. Place pepper halves, skin side up, on a rimmed baking sheet. Broil in preheated oven 10 minutes. Remove baking sheet from oven. Scatter scallions and garlic cloves around peppers, and return to oven. Broil until peppers are blackened in spots and soft when pressed, about 10 minutes. Transfer peppers to a bowl, cover with plastic wrap, and cool 10 minutes.

Step 2
Meanwhile, coarsely chop scallions, and place in a blender. Remove and discard garlic skins. Add garlic, yogurt, black pepper, 1 1/2 tablespoons of the lime juice, and 1/2 teaspoon of the salt to blender. Process until smooth, about 40 seconds, stopping to scrape down sides as needed.

Step 3
Stir together cabbage, shredded carrots, honey, and remaining 1/4 cup lime juice and 3/8 teaspoon salt. Let stand until ready to use, tossing occasionally. Drain excess liquid before using.

Step 4
Peel peppers; cut peppers into thick strips. Discard any liquid.

Step 5
Arrange squash in an even layer on a rimmed baking sheet lightly coated with cooking spray. Broil until tender, 10 to 12 minutes. Chill until cool, about 15 minutes.

Step 6
Spread about 1 heaping tablespoon of the yogurt mixture on each bread slice, and top evenly with pepper strips, squash, cucumbers, bean sprouts, avocado, cabbage mixture, and arugula. Cover with remaining 4 bread slices.

【Customer Feedback】
Customer lost 4kg in 1 month‼

Some foods for blood purifying‼👍

【Customer Feedback】
No more big tummy‼Lose 1kg in just 1 week😍

𝘾𝙧𝙞𝙨𝙥𝙮 𝘽𝙪𝙛𝙛𝙖𝙡𝙤 𝙍𝙖𝙣𝙘𝙝 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙎𝙖𝙡𝙖𝙙 𝙬𝙞𝙩𝙝 𝙂𝙤𝙙𝙙𝙚𝙨𝙨 𝘿𝙧𝙚𝙨𝙨𝙞𝙣𝙜

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁
1 pound boneless chicken breasts, cutlets, or tenders
1/2 cup buffalo sauce, homemade or store-bought
1 cup Panko bread crumbs
1 tablespoon each dried chives and dried parsley
2 teaspoons dried dill
1 teaspoon each garlic and onion powder
1/2 teaspoon cayenne pepper, more or less to taste
1 pinch each kosher salt and black pepper

Salad:
2 heads romaine lettuce, shredded
4 carrots, shredded
4 celery stalks, chopped
2 Persian cucumbers, chopped
4 radishes thinly, sliced
1/2 cup fresh cilantro or parsley, roughly chopped
1 avocado, sliced
1/2 cup crumbled blue cheese or feta cheese

Goddess Dressing:
1/2 cup plain greek yogurt
1/4 cup extra virgin olive oil
1 cup fresh cilantro
1/2 cup fresh basil
1 jalapeño, halved and seeded
juice from 1 lemon

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Instructions
1. To make the chicken. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

2. Toss the chicken with 2 tablespoons buffalo sauce. Add the Panko, chives, parsley, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine. Dredge the chicken through the crumbs, pressing firmly to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through. Drizzle the chicken with the remaining buffalo sauce.

3. Meanwhile, make the salad. In a large salad bowl, combine the lettuce, carrots, celery, cucumbers, radishes, and cilantro.

4. To make the goddess dressing. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce. Toss the salad with a few tablespoons of dressing.

5. To serve, divide the salad among bowls. To each salad add the chicken, avocado, and crumbled cheese. Serve with fresh chives, additional buffalo sauce, and additional goddess dressing. Enjoy!

10 health benefits of Tuna👍

𝘼𝙫𝙤𝙘𝙖𝙙𝙤 𝙏𝙤𝙖𝙨𝙩𝙨

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁
One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
1.Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.

2.Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

9 foods to feed your hungry eyes👍