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? 😄

[DiVWA]

jozkid, when I used to bake and wanted to cut fat, I used prunes. They work well in replacing fat. I used to make brownies with prunes in them. Nobody who ate them knew...

[jozkid]

Cool! I didn't know you could do that. I've heard of applesauce being used as a sub in recipes but never prunes!

[lylysa]

I never heard of prunes as a sub either, but have heard of the applesauce!

Thanks for sharing, DiVWA!

You're like a sneaky brownie baker sneaking prunes into the batch! 😄

[DiVWA]

Yes jozkid and lylysa, the prunes worked well for the fat. They were put through a food processor with a bit of water to make "prune butter." The prune butter was an ingredient in the brownies and other goodies.

I just checked and I still have the book--written in 1990s when low-fat was the rage. Book is called "101 Great Lowfat Desserts: No Butter, No Cream, No Kidding!" by Donna Rodnitzky. I just checked Amazon and this book is so out of print that I had to use the author's name to find it. If I were still into the low-fat mentality and still liked baking and using gluten flours, I'd probably still use the book from time to time. Certainly, jozkid, if you're into baking and are comfortable incorporating different ingredients/techniques, this oldie may be something to look into. Alternatively perhaps Googling "prune butter recipes" or "prune lekvar recipes" may bring up some conversion info. [And yes, the term "prune lekvar" is used in some of the recipes.]

[lylysa]

Yes yes yes, recipe(s), please! 😄

[jozkid]

I will do it this weekend! Keep your eyes open here!

[DiVWA]

MMMMMMMM. I forget, where did you say you work again? [noting for 2015 holiday season]

[jozkid]

You have to move fast. Newspaper people eat like locusts!

[knuevekm]

Yummy!

[malday]

I MADE SOME BANANA BREAD GUYS. IT SMELLS GLORIOUS. And yes, the all caps was necessary.

[lylysa]

Darn right all caps is necessary!!! That looks marvelous! What recipe did you use?

[knuevekm]

Now I want to bake some bread! 🙂

[DiVWA]

This looks quite yummy. If there are nuts in this, I'm on my way over to your house right this instant!

[malday]

Toasted walnuts 😄

[Anonymous]

I think there might be a slice for me too. 😄 We could even french toast it.

[lylysa]

Oooooo banana nut french toast! *drooooool*

[EvangelineDamon]

I hear angels singing....

I'm coming over, too!!

[lylysa]

So it's agreed? We're all going to Malday's place for some bread!

[EvangelineDamon]

This is not the best picture, but you guys are lucky to even get this one.

I cannot even describe how badly my mouth was watering as I posed this sucker.

NY Strip Roast and a twice baked potato....

Recipe coming tomorrow..

Time for bed now..

New York Strip Roast

Spoiler

• 4 garlic cloves
• 8-10 fresh sage leaves
• 4 teaspoons fresh thyme leaves
• 4 teaspoons olive oil
• 4 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• Trader Joe's Everyday Seasoning

In a food processor, add everything and pulse until a paste.

Pat meat dry..

Massage the meat.

Put the meat in a bowl/bag and let marinate for 3 hours or preferably overnight. 

Take out a couple of hours before; bring to room temperature (slightly)

Pre-heat oven to 450°F.

Place meat in a roasting pan on a rack and roast for 15 minutes.

Reduce temperature to 350°F.

For medium-rare cook for about 35 minutes (130°F) or 40 minutes for medium (140°F.)

Twice Baked Potatoes

Spoiler

• Russet Potatoes
• Salt
• Pepper
• Trader Joe's Everyday Seasoning (use whatever tickles your pickle)
• Sharp Cheddar Cheese (use anything that melts nicely)
• Butter
• Cream/Half&Half/Milk

Preheat oven to 400°.

Place potatoes directly on the rack and bake for 30 minutes.

Remove, put on place/foil paper and pierce with a fork. 

Sprinkle with salt and return to the oven for 25 minutes.

Remove; let cool.

With a knife, cut out the top like a canoe

and scrape out the bottom, but be careful not to pierce the skin (if you do, you can use part of the top piece to "fill in the hole." Scrape any of the excess potato from the "top" part.

In a bowl, mash potatoes (or hand mixer them) with the cream and butter. At seasonings to taste.

Shred cheese and fold into mix with a rubber spatcula.

Spoon mixture in to the "hull" of the potato. 

Add tops to the sides, leaving the center open which you must sprinkle with cheese.

Bake for 20-25 minutes on a baking sheet.

Serve and try not to burn your tongue..

[jozkid]

I want this SOOOOOOO badly right now!

[lylysa]

Ermahhhgawd I love that you provided recipes! When I saw your food pic I was thinking "Gotta ask for recipes!" then I scroll down and TA-DA!!!! 

P.S. The canoe photo is priceless!