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? Smiley Very Happy

Re: What's on your plate?

Yes yes yes, recipe(s), please! Smiley Very Happy



Re: What's on your plate?

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

Re: What's on your plate?

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

Re: What's on your plate?

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

Re: What's on your plate?


Re: What's on your plate?



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

Re: What's on your plate?

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

Re: What's on your plate?

Now I want to bake some bread! Smiley Happy

Re: What's on your plate?

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

Re: What's on your plate?

Toasted walnuts Smiley Very Happy

Re: What's on your plate?

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

Re: What's on your plate?

Oooooo banana nut french toast! *drooooool*

Re: What's on your plate?

I hear angels singing....

I'm coming over, too!!

Re: What's on your plate?

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

Re: What's on your plate?

[ Edited ]

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

  • 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



  • 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 canoecanoe.jpg

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..



Re: What's on your plate?

I want this SOOOOOOO badly right now!

Re: What's on your plate?

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!

Re: What's on your plate?

I used Evangeline's recipe and it was fantastic! Followed the recipes exactly and the timing was spot on. Thanks so much!



Re: What's on your plate?

Speaking of using recipes, I made the asiago mushroom chicken again for a few friends and this time I was more careful with the amount of liquids used and it came out just right! Wasn't as thick as the first time I made it so it was nice to see the difference made.


My friends absolutely loved it, thank you again for that, Knuevekm!

Re: What's on your plate?

Holy cow, this is more motivation for me to use these recipes now! 

That potato is calling my name!

Re: What's on your plate?

I'm so happy you enjoyed it!

It looks so darn good!!

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