What's on your plate?

What's on your plate?

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? :smileyvery-happy:

Re: What's on your plate?

Polenta Friday! Today's polenta has one-pound of uncured bacon in it. Yummy! I think that even Lyravega would like this. The butternut squash has sweetened, as always. I replaced the ground nutmeg with some organic lemon pepper.


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Re: What's on your plate?

That looks seriously delicious, DiVWA! :smileyvery-happy:

Best,
Randee

Re: What's on your plate?

Oooooh, Lyra says YUMMMM!!! Not a fan of any kind of squash, but this just looks so good, I'm gonna have to try it...

 

Yeah, I'd like a square, or two, as well... You know, like a sampler. :smileywink:

Re: What's on your plate?

I get so excited for your Polenta Fridays!  This looks amazing D.  I'll send you my address for a square or two :smileywink:

Re: What's on your plate?

I am so curious as to how this taste.

It just looks and sounds so good.

I think I picked out a bad squash when I got mine...it stated "crying" this sappy syrup looking stuff.

They have these cute mini ones at our Farmer's Market.

You keep tempting me with these Polenta Fridays 

Re: What's on your plate?

They are super good! I make my final one (until fall) next week. So far, we've loved every one that I've made but our favorite are the ones made with fried onion and fried bacon. All are so good. The butternut squash transforms itself so it's slightly sweet and it makes the polenta creamy and very orange.

Re: What's on your plate?

I was in Columbus yesterday visiting my little nieces and I stopped at a few of my favorite places, Northstar Cafe and Pattycake Vegan Bakery. Northstar has the best veggie burger and Pattycake is soooooo delicious. I ordered a few extra veggie burgers so I can enjoy the awesomeness today! I'm not sure if I'll have dessert tonight, but I will post a pic of the gorgeous slice of mocha cake later!

 

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Re: What's on your plate?

That vegan burger looks seriously delicious,vegchililover78!

 

Best,
Randee

Re: What's on your plate?

And the mocha cake! It got a little squished during the drive home, but it was so good. 

 

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Re: What's on your plate?

[ Edited ]

give_it_to_me_stephen_colbert.gif

please

Re: What's on your plate?

I agree with Diana this looks awesome!

Re: What's on your plate?

This looks yumlicious! I love veggie burgers like this. That reminds me that I have a veggie burger recipe book that I haven't used in a while.

Re: What's on your plate?

And btw, yay to me, because that was the first time I've used a spoiler and I got it right the first shot!

Re: What's on your plate?

[ Edited ]

I'm proud of you.

Spoiler
It took me a few tries to figure it out!

Re: What's on your plate?

I was pretty excited as I am not always the most tech-savvy person going. :smileywink:

Re: What's on your plate?

I promised to post this last week, but got all caught up in stuff. Lylysa requested the recipe for the jam-filled thumbprint cookies that I had on my holiday cookie tray photo. So, here ya go:

Spoiler
Jozkid's Aunt Anna's Kisses:

1/2 Pound Butter (can use salted or unsalted)
1 C Powdered Confectioners Sugar
2 Egg Yolks
5 Tblsp of Light Cream, Half and Half, or Milk
1 Tsp Vanilla
3 C Flour sifted with 1/2 Tsp Baking Powder

Cream butter with sugar. Add yolks and mix. Add cream and vanilla by spoonful and mix. Add flour/baking powder mixture. Make small balls about the size of a walnut and place about 2 inches apart on ungreased cookie sheet. Use thumb or index finger to press indent into top of each cookie and then fill indent with scant amount of fruit jam (strawberry or raspberry work well). Bake at 375 degrees for 14 minutes. 

The cookies are done when they turn barely golden. If they brown, they're overdone. Also, they will not spread, so you can fit a lot on the sheet. I think this recipe makes about 4 dozen or so cookies.

Re: What's on your plate?

Thank you!

Re: What's on your plate?

Lylysa... I think you said you like cauliflower? Have you ever tried this? Looks so good! I don't even like cauliflower other than fermented and riced... but, this just look so yummy! I wonder...

 

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Spoiler

Roasted cauliflower ( whole head )

 

Ingredients:

 

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

 

Directions:

 

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

 

 

 

 

Re: What's on your plate?

Saw this yesterday! 

So yummy!

Re: What's on your plate?

[ Edited ]

This does look good.

 

It's easy to make cauliflower steaks if you carefully cut into the very center of the cauliflower head and make thicker slices (like maybe 1 inch thick). Cut all the way through the base (the part that people usually cut off and discard). The "steak" stays together. Depending on the size of the head, you can usually get at least 3 or 4 nice steaks; as you cut slices farther from the center, the steaks get smaller and the cauliflower begins separating. (At this point, save the steaks that are falling apart and the rest of the head for another meal.) For the larger intact steaks, lightly brush both sides of each steak with oil and then grill or broil. YUMMMMMMMMMMMMY

Re: What's on your plate?

Diva! That sounds promising, very promising! I'm definitely gonna try this. Thanks!

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