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connealymd
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connealymd's pricing:
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Mid: $1,250–$3,500
Macro: $3,500–$12,000
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#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
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Back at it with the lunch videos! Who’s your favorite meal? 🥩🍳🧆🥑 #doctors #doctorsoftiktok #lunch #doctorslunches #food #health #wellness #healthandwellness #connealymd
00:29Anchovy Garlic Parsley Butter!! 🧈🧈🧈 Ingredients: 2 sticks (1 cup) unsalted butter, room temperature 1/4 cup fresh parsley, finely chopped 1 flat anchovy 1 clove garlic Pinch of salt Flakey salt, for garnish Instructions: In a mortar and pestle, mash the anchovy, garlic, and a pinch of salt together until it forms a smooth paste. In a food processor, combine the room temperature butter and chopped parsley. Pulse until the parsley is evenly distributed throughout the butter. Add the anchovy-garlic paste to the butter mixture in the food processor. Pulse again until all the ingredients are well combined and the butter is smooth and homogeneous. Transfer the flavored butter to a serving dish. Garnish the top of the butter with a sprinkle of flakey salt. Serve immediately, or cover and refrigerate until ready to use. Enjoy this delicious Anchovy Garlic Parsley Butter spread on bread, crackers, or used to enhance the flavor of your favorite dishes! This flavorful butter adds a punch of savory goodness to any meal. Enjoy!
00:21This has been my favorite snack lately. Beet Pickled Eggs Ingredients: •6 hard-boiled eggs •1 can (15 oz) beets (not pickled) •1 tablespoon kosher salt •1 shallot, sliced •1 teaspoon black peppercorns •A few sprigs of dill •1/3 cup organic cane sugar •1 cup distilled white vinegar Instructions: •Drain the juice from the can of beets and add enough water to make one cup of liquid. •In a saucepan, combine the beet juice mixture with sugar, vinegar, salt, and peppercorns. •Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved. •Let the mixture cool for about 30 minutes. •Once cooled, prepare a clean jar and layer the hard-boiled eggs, sliced shallot, and dill sprigs inside. •Pour the cooled pickling liquid over the eggs, ensuring they are fully submerged. •Seal the jar tightly with a lid and refrigerate. •Allow the eggs to pickle for at least overnight or up to one day for optimal flavor. So yum!!
00:36Whos your favorite lunch? 🍗🥪🥕🥰#doctor #doctorlife #doctorsoftiktok #medicine #health #wellness #healthy #food #foodie #doctorlunch #doctorslunches #foodtok #whatieatinaday #lunchideas #marketing #graphicdesign #dayinmylife #cancertreatment #cancerdoctor #holisticcancertreatment #functionalmedicine #naturopathiccancertreatment #cancercenterforhealing #integrativecancertreatment
00:24Simple Everyday Vinaigrette : 1 cup Extra Virgin Olive Oil 1/3 Cup Vinegar (we used organic white wine vinegar, but any vinegar is good here) juice from 1/2 lemon 1 Tbsp Dijon Mustard 1 shallot, fined chopped 2 cloves garlic, smashed with the side of a knife Place all ingredients in a mason jar. Place a lid on the jar and vigorously shake for 20-30 seconds until emulsified. Taste and season with salt and pepper.
00:16Homemade Granola recipe🤎🤎 1.5 cups oats 1 tsp cinnamon or cardamom pinch of sea salt 1/2 cup of shredded coconut 1/2 cup raw nuts of your choice (pecans, walnuts, cashews…) 1/4 cup raw seeds of your choice (pumpkin, sunflower, etc.) 3 Tbsp Extra Virgin Olive Oil 1/3 Cup Maple Syrup 1/2 tsp vanilla extract 2 Tbsp Tahini or other nut butter Line a rimmed baking sheet with parchment paper and preheat the oven to 425*. Mix oats, cinnamon, salt, coconut, nuts, and seeds in a medium mixing bowl. In a separate bowl, mix Olive Oil, Maple Syrup, Vanilla, and Tahini. Pour mixture over the oat mixture and stir with a wooden spoon until fully incorporated. Bake for 15 minutes, then stir mixture, breaking up any big chunks. Continue to cook for another 20 minutes. Remove from oven and let cool before transferring to a jar or storage container. Enjoy!
00:28Homemade Chicken Soup! Tag us if you try it out🍗🍲 4 bone-in, skin-on chicken breasts 2 carrots, cut into 2-inch chunks 2 stalks of celery, cut into 2-inch chuncks 1 bulb garlic, cut in half crosswise 1 yellow onion, cut into quarters 1 Tbsp Black peppercorns 1 Bay Leaf 1 lb baby potatoes, cut into quarters 2 carrots, peeled and finely chopped 2 stalked celery, peeled and finely chopped parsley to garnish 2 lemons Salt the chicken breasts all over and place in pot with the other ingredients. Cover with 8-10 cups of water (depending on how big your pot is). Bring to a bowl, then turn down to a simmer, skimming any foam off the surface, and let cook for 25 minutes, until the breast registers 160*. Pull the chicken breasts out, let cool. Continue to simmer soup while breasts cool. Once cooled, shred chicken. Set aside Strain the pot through a fine mesh strainer, pouring stock into a new pot. Discard the cooked onions and vegetables. To the broth, add salt to taste(you may need a few teaspoons or more), then add chopped potatoes, carrots, and celery. Once tender, remove 3 cups of the soup and put into a blender. Blend on high, and return back to pot. Add chicken back to pot, and squeeze juice from 2 lemons into soup. Divide soup among bowls, top with chopped parsley and more lemon wedges on the side. Thats the recipe🤍🤍 Serves 6, takes 1 hour and 15 minutes
00:34Love making these 🍔💕💕 #doctorsoftiktok #doctorslunch #whatieatinaday #homecooking #homecookmeals #burger #connealymd #health #wellness #healthandwellness
00:07🥰🥩🥔🧈 #whatieat #doctors #doctorsoftiktok #healthandwellness #health #wellness #redmeat #steak #grassfedbeef #doctorslunches #connealymd
00:05TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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