Thanks for always walking beside me n stood like a shield so that nothing can enter my “me zone” not flaunting but yeah thanks for understanding n even listening to me (not always 🙈)😂❤️ Nd I’m tolerating all your taunts, mischievous things, craziness n many more right from the moment I was born so yeahh I’m soo good😇...! Wish you more STRENGTH N SUCCESS ❣️ n most importantly it’s not that good to be good always learn acting to ur needs atleast a bit.. “I’m always there” nature is not soo acceptable in this era bro grow up🤦🏻♀️🤷🏻♀️..! HAPPY HAPPY HAPPY BIRTHDAY my above 6ft Armour (ANNAYA) Live Long• @chaitanya_mk #birthdayboy#brotherlove#brotherandsister
"Abbiamo condiviso tutto: genitori, casa, animali, festeggiamenti, catastrofi, segreti. I fili della nostra esistenza sono ormai talmente intrecciati che resteremo uniti per sempre. Non potrò mai sentirmi completamente sola, sapendo che sei sul mio stesso pianeta."
The #metoo social media posts has me saddened and angry. So here's my rant:
We should be cherishing the women and girls in our lives like our own. We all have women in our lives. Sisters, nieces, cousins, co-workers. It's our job as men to protect them. And it starts with not allowing people to speak about women as objects and it is our responsibility to say something when you see or hear it EVERY time. Women are human not things, not possessions, not property and not for our selfish pleasure. They are the color and the bearers of life to be cherished and admired.
My lunch today inspired by one of brother's favorite skateboarders. This is my Vegan Vibes Bowl:
Choose a base:
Quinoa (that's what i used)
Really any grain you want
1/2 can chick peas
1/2 can black beans
A handful or two of kale
A small tomato
1/4 of an white onion
1 tbsp Lime juice
1 tbsp vegan sour cream or mayo
1 tsp sriracha
1/2 tsp ACV
Parsley or cilantro (dried or fresh)
Preheat oven to 350. Cook your base using package instructions. I did 1/2 cup white quinoa and 1 cup water. Heated to a boil, then simmered on low heat for 15 minutes.
Drain and rinse the chick peas. I used 1/2 can of chickpeas, tossed in a bowl with a drizzle of olive oil, cayenne pepper, onion powder, garlic powder, salt and pepper. Roast in oven on a baking seat on 350 for 10 minutes.
Make the pico de gallo. I small dice the tomato. Small dice the onion. Add tomato and onion to a bowl, squeeze a tbsp lime juice. Sprinkle in some parsley or fresh cilantro. Mix well.
In a pan, drizzle a tsp olive oil and heat to medium. Add a handful or two of chopped kale. Sprinkle with salt. Cook for 3-4 minutes until starting to wilt and dark green.
Grab a shallow bowl and put some quinoa in the bottom. Add the kale on top, and push it in a corner using a fork.
Drain and rinse the black beans. I used 1/2 can. In the same pan you cooked the kale in, add a small drizzle of olive oil. Cook the black beans until hot, stirring often for 5 minutes.
While the beans cook, remove the chick peas from the oven and let sit while you make the sauce.
Sauce: In a small bowl, mix 1 tbsp vegan sour cream or vegan mayo, 1 tsp sriracha, 1/2 tsp ACV (apple cider vinegar). Season with salt and pepper. Mix until pink and combined.
In the bowl, add the chick peas, beans, and pico in their own sections on top of the quinoa. Drizzle the sauce on the chick peas and black beans. Enjoy. Yum! #vegan#veganvibes#plantbased#plantbaseddiet#chickpeas#kale#kaleyeah#picodegallo#blackbeans#quinoa#bowl#bowlofplants#veganaf#veganarmy#brotherandsister#plantlife#poweredbyplants#protein#plantprotein#grainbowl