What's on your plate?

[lylysa]

Hello there, ladies and gents!

Keeping in line with all the fun and interactive threads asking about your most recent halls, items you have your eyes on, what you're currently wearing, what's your hair routine, and more, I've decide to branch out and ask:

"What's on your plate?"

The beauty world doesn't just stop at skin care and cosmetics, it also goes hand in hand with your overall health and well-being, so with that, I'm curious to see what we're all chowing down and snacking on be it for breakfast, lunch, dinner, dessert, or inbetween!

For those with apps that help count calories or to those who just want to keep a log, here's a place to share, possibly find and share some recipes, and even tips on maintaining a balanced diet.

Don't just share food items, but even drinks! I'm a huge fan of tea and at least have a cup of green tea a day (anti-oxidants) and drink plenty of water.

For lunch today, I had:

-Brown rice

-Steamed egg

-Steamed red snapper with green onion, sesame oil, and black pepper

-Gai lan (it's a type of Chinese vegetable/greens)

Now, tell me, Beauty Talk world, what do you have? 😄

[knuevekm]

The leaves are changing colors and the temperatures are getting colder, that means it is time to make chili! (and corn bread muffins, of course)

[michelleshops]

I came here to ogle your chili & cornbread.  It looks delicious! 

[lylysa]

Was it a sweet corn muffin?????

[RandeeBT]

That looks delicious! I love chili! It's still 80 degrees here but I look forward to the cooler months when I can have warm chili too!

[BuxomBabe80]

Same here, Randee. It was really warm and extremely humid here today. Tomorrow's high is expected to be in the upper 80s. I'll be really happy when autumn finally gets here!!

[RandeeBT]

Soon we'll all be complaining of the freezing weather, so may as well enjoy this Indian Summer. I think it will finally start getting a little cold around Halloween but we'll see! 😛

[BuxomBabe80]

I know what you're saying, Randee! Where I live, Kansas, we can feel all four seasons in one week I think! I'd be happy if we had spring for six months and autumn for six months. A girl can dream, right? 😛

[knuevekm]

well the temperature is in the mid 60's here and raining almost everyday this week, so the only thing good about the weather is that it gives me a reason to make chili and drink hot chocolate. (not together of course! haha)

[RandeeBT]

Lucky you, knuevekm!! 🙂

[BuxomBabe80]

That looks delicious! And the bowl is really unique and cool!

[mimibel]

It's been a long time!

Lunch at the desk. #salad #shrimp #chicken

[lylysa]

Mimibel! It's always great seeing your food posts! Those shrimp look delish on that salad! I see sesame seeds and mushroom too, any dressing, oil, or vinaigrette along with the salad? 

[mimibel]

I think I had just tossed the cut up roasted chicken with a smidgen of black truffle (scented) oil, it's been my taste craze lately for everything...

[lylysa]

I can only imagine how delish that is!

[redwagon44]

Baked some whole wheat bread with walnuts and sunflower seeds! 

[Anonymous]

Wow, I want to put some peanut butter and banana on it. *drool*

[lylysa]

Recipe????????? Please oh pretty please????? 

[redwagon44]

Just spotted this! The recipe is in the spoiler. It's from King Arthur flour's cookbook

Spoiler

Ingredients

1. 1 plus 1/3 cup lukewarm water
2. 2 1/2 tsp active dry yeast*
3. 1/2 tsp sugar
4. 3 tbsp olive oil
5. 5 tbsp molasses**
6. 2 cups whole wheat flour
7. 2 cups white whole wheat flour
8. 4 tsp vital wheat gluten
9. 1/4 cup sunflower seeds, chopped
10. 1/4 cup toasted walnuts, chopped
11. 1 1/2 tsp salt

Instructions

1. Combine the yeast, sugar, and 1/3 cup lukewarm water in a small cup. Stir to dissolve and let proof for 10 minutes, until foamy.
2. Combine proofed yeast mixture and remaining ingredients until you have a shaggy dough. Let the dough rest for 20 minutes. This allows the flour to absorb the liquid and makes kneading easier.
3. Knead the dough until smooth, about 5-10 minutes in a stand mixer. Place in a lightly greased bowl and cover with cling wrap. Let rise until doubled in size, about 2 hours.
4. Gently deflate the dough by folding it on itself once or twice. Shape it into a log and place it in a lightly greased 8 1/2" by 4 1/2" bread pan. Cover lightly with greased cling wrap and let rise until it's risen over the edges of the pan by 1" or 2", about 2 hours.
5. Preheat oven to 350. Bake loaf for 45 minutes, tenting lightly with foil after 20 minutes. Allow to cool completely on a rack before slicing, abut 3 hours.

Notes

1. *If using instant yeast, you can skip the proofing step
2. **You can also use maple syrup or honey

[lylysa]

I totally have King Arthur flour too! Haha!

[DiVWA]

I had a modified-Paleo salmon burger with organic celery sticks and organic black grapes. This is "modified" Paleo because Paleo can be super strict about certain foods and I'm not that strict.

To make the burger, stack on your plate:

• 2 slices of organic dill pickle sliced sandwich pickles (Trader Joe's)
• 1/2 sliced ripe avocado
• 1 cooked salmon burger* (I use the wild Alaskan salmon burgers from Costco, found in the freezer section)
• some sliced cooked red onion*
• squeezed red sriracha sauce (I use the one with the rooster on the bottle)
• couple spoonfuls of raw fermented sauerkraut (Trader Joe's)

*The frozen salmon burger is sauted for 5 minutes per side in little bit of organic coconut oil. The sliced red onions are cooked in the same pan, so get nicely browned in the total 10 minutes they're in the pan.

If you try this, you won't miss having a bun at all.

[lylysa]

I'm not much for pickles or sauerkraut, but my bf is, I'll definitely be sharing this recipe with him and see if it can be made into a meal soon, thank you so much for sharing DiVWA!