What's on your plate?

lylysa

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:

lylysa

Re: What's on your plate?

That looks delish! Recipe???

knuevekm

Re: What's on your plate?

In a bowl toss chicken (sliced thinly) with 1 tablespoon of cajun seasoning. Then saute chicken in 2 tablespoons of butter until it is cooked. To the pan add 1 cup heavy cream, 2 tablespoons of sun dried tomatoes, 1/4 teaspoon basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon garlic powder. Cook to desired thickness, then pour over linguine and top with parmesan cheese. Enjoy!

lylysa

Re: What's on your plate?

Yummy! Thanks so much for sharing! :smileyvery-happy:

lylysa

Re: What's on your plate?

This morning it was two potato, egg, and cheese breakfast tacos, for lunch it's left overs.

 

Last night I cut up chicken, dumped that along with frozen peas and chopped up carrots into a pot of boiling water, added in rotini noodles, let cook up/get tender, then mixed in Velveta and a can of cream of mushroom soup (added half a can of milk), then set into a glass 9x13 dish, sprinkled some breadcrumbs and shredded cheddar, and baked at 350 for 10 minutes....instant thrown-together casserole!

 

I have some seasoned beef tips with mushrooms and garlic rosemary mashed potatos with some of that for today! 

TheSocialQuota

Re: What's on your plate?

I bet you could convert this to being an overnight slow cooker recipe easy.

lylysa

Re: What's on your plate?

I've put off getting a slow cooker for the longest but now this is even more reason to get one!

TheSocialQuota

Re: What's on your plate?

Oh goodness, get one so that you can cook your own dry beans. So much cheaper than buying them by the can and you can season them anywhich way!

lylysa

Re: What's on your plate?

Good call! Not to mention all the stews and casseroles to make.....drooool!

TheSocialQuota

Re: What's on your plate?

Let me know when you commit, as I have a lot of recipes scanned in for cooking in one. Can either hook you up on FB or let you know which books they came from.

 

I have an 80% love with my Hamilton Beach oval 6qt. It is programmable to either an internal temp, a specified length of time in 30 minute blocks at either Hi/lo, and manual hi/lo/warm. The 20% dock is because the unit is a little cheaply made is all. $45 it is hard to complain y'know?

lylysa

Re: What's on your plate?

Ooo, the blender I have is from Hamilton Beach, the slow cookers I have glanced at are programmable. I was actually considering on when I was still regularly working out because it would be a pain to try to rush home, cook/work out, then shower and try to eat at a decent time still.

 

 

RandeeBT

Re: What's on your plate?

Your casserole recipe sounds delicious and pretty easy to make! How long does it usually take for the pot of chicken and veggies to boil? 

Best,
Randee
lylysa

Re: What's on your plate?

No long at all, Randee! I actually get the pot of water on the stove first at about an 8 or inbetween the medium to high setting so it comes to a slower boil. At that time, I begin chopping up the chicken, I use two breasts that I butterfly and trim the fat off. I do chunks the sizes of what's in a hearty chicken noodle soup, throw those in, and by that time the water is getting hot. I go to cut the carrots from there (I also preheat the oven at this point), add those at the same time as the frozen peas, then toss in the noodles and let boil. I was lazy and used a box of the wheat rotini noodles and Velveta this time. Once noodles are cooked up, I strain it all, then it's back on the slow on medium/low head, add in the can of soup, Velveta pack, half a can of milk (too lazy to use a measuring cup so I reuse the can from the soup), stir until everything is evenly mixed and coated. By now the oven's preheated, I pour out the mix into the pan, sprinkle bread crumbs (I had Italian seasoned ones) and cheese, pop in the oven just long enough for the crumbs to get a bit baked and the cheese to melt, and TAH-DAH!

RandeeBT

Re: What's on your plate?

Definitely trying this! It sounds delicious! :smileyhappy:

Best,
Randee
lylysa

Re: What's on your plate?

It was my bf who suggested I add the cream of mushroom soap as the Velveta pack from the noodles alone wouldn't have been enough. I did add in some salt, pepper, onion powder, and spices to the mix, nothing fancy, so it's definitely capable of being seasoned up to your liking!

TheSocialQuota

Re: What's on your plate?

Bean cakes made with applesauce and topped with guacamole!

Beancake.JPG

lylysa

Re: What's on your plate?

Ooooooo, did you make the bean cakes, applesauce, and guacamole? If so, share share share the recipes! :smileyvery-happy:

TheSocialQuota

Re: What's on your plate?

Wholly Wholesome's guac! the recipe is really forgiving. add some spice!

 

19oz beans drained

1/4 c coconut flour

1/4 c buckwheat flour

1/4 c Olive oil

2T flax

1/2 t soda

3/4 t baking powder

1/8 t salt

1 c pumpkin or applesauce

 

Opt 2 t vinegar

375-ish degree oven

lylysa

Re: What's on your plate?

LOL! I totally misread your picture post as the bean cake and applesauce being separate, upon reading it again, I realized it's made WITH applesauce included!

 

That sounds yummy. I've only ever had soba/buckwheat noodles but never toyed around with purchasing buckwheat flour on its own.

TheSocialQuota

Re: What's on your plate?

Soba with yam blended is the best noodle period for anything.

 

I have been making biscuits with coconut and buckwheat flour but I'm not happy with the recipe yet. From my standpoint, they need to be on equal footing with the gluteny catshead biscuits I grew up with before I would share it. lol.

 

The most successful recipe has been with some chocolate cookies. I haven't made those in a couple years, but they are gluten and diary free.

lylysa

Re: What's on your plate?

Oooo yam noodles (shirataki) are delish!

 

Hmmm, are the biscuits made with coconut and buckwheat not hearty enough or doughy enough? What's been your experience with using either flour for biscuits? I'm curious because I love me some biscuits, rolls, and carbs in general LOL!

TheSocialQuota

Re: What's on your plate?

The (current recipe) darn things are too dense imo, the insides stay really moist and the outside is crispy-critter. The next attempt I'm going to make half dollar sized biscuit and drop the butter in favor of oil. They taste alright and even better with honey on top. The texture on the inside being moist and still like it isn't cooking is really off.

 

Adding buckwheat in addition to a normal flour adds a nutty taste and good carb benefits (buckwheat is a heartier cereal and technically a pseudo cereal- suitable for gluten and diabetic friendly diets). They also make a super lacy looking savory pancake if you ditch all other flours, you just have to keep the batter stirred up because the density makes the buckwheat settle to the bottom.

 

I can vouch the coconut flour does make a good substitute for doing a roux. Still getting a feel for it, but it is a neat product (and that lovely smell).

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