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?

[ Edited ]

Lil sumtin sumtin to cheer me up. I've been having this nasty cold last few days, and today I'm finally starting to feel better. What better way to celebrate, than with something yummy for my tummy. :smileyhappy:

 

White Kommissbrot ( egg whites, dried fruits, nuts, juice and zest of an orange... )

 

White Kommissbrot.jpg

 

 

Re: What's on your plate?

That just LOOKS like a work of art! I'm reminded of glass mosaics! 

 

What a treat for the eyes and stomach!

Re: What's on your plate?

That looks delicious! And it's so beautiful to look at! :smileyvery-happy: 

Best,
Randee

Re: What's on your plate?

This looks intriguing -- sort of like a white fruitcake. I'm not into dried fruits except for currants, prunes and cherries, so not sure that I'd like this. I do like egg whites and nuts....

 

I'm glad you're feeling better today.

Re: What's on your plate?

[ Edited ]

Thanks, Diva.

 

Great thing about this "bread" is that you can make it with any combo of dried fruits and nuts you like. I'm crazy about dried figs, so that is my main ingredient always ( plus walnuts or pecans). The rest of them vary, depending on what I have on hand at the moment. But, my fave combo is: figs, apricots, raisins, cranberries, and walnuts/pecans. Sometimes I have those different kind of mixes of dried fruits, so I use whichever I have at the moment, with figs and nuts. Juice and zest of an orange give it all a very nice extra flavor.

 

Very easy to make, yet so very delicious. And, I'm not even a fan of sweets. :smileytongue: ( But, I do have my moments. :smileywink: )

Re: What's on your plate?

[ Edited ]

Tonight we had a spicy tomato pork bean stew. Super yummy!

 

The stew included pastured country style pork ribs, pre-soaked garbanzo and great northern white beans, onions, garlic, dried Arbol chiles, canned fire-roasted tomatoes, tomato paste, dark full-bodied beer, beef broth and fresh rosemary. Baked in oven at 325 degrees for 2 1/2 hours.

 

pork-bean-stew-2-23-2015bEDIT - Copy.jpg

Re: What's on your plate?

Mmmm, this really looks yummy! If you tell me what country style pork ribs are, and if I could use something else instead of garbanzo... I need this recipe! LOL!

Re: What's on your plate?

[ Edited ]

TY Lyra! Country style pork ribs are just a different cut of pork rib. You can use any pork rib (with or without bone) and this recipe would work. Substitute the garbanzo beans with any other type of pre-soaked bean (except lentil or split pea--you want a bean that can handle being cooked for a while). If you don't want beans at all, use potatoes or any root vegetable. Whatever you use, it has to be able to get along with a spicy tomato sauce.

 

According to what I found on Internet: "Country-style ribs are either split pork chops from the blade end of the loin, or they're cut from the shoulder closest to the loin. Good eating, but not true ribs to most people."

Re: What's on your plate?

Tonight's dinner: pasta and parmesan alfredo sauce with roasted heirloom tomatoes, roasted garlic, crimini mushrooms, chopped basil, fresh spinach leaves, and ground sweet pork Italian sausage. So stuffed. Sorry about the poor lighting; it was fully dark outside by the time that dinner was ready.

 

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Re: What's on your plate?

(0) Hearts

I want to dive fast first into that, don't even need the fork!

Re: What's on your plate?

This looks seriously delicious! It looks like what you would get from a fine Italian restaurant! I love the use of fresh basil over the dish! 

Best,
Randee

Re: What's on your plate?

Oh mine, you are teasing me with this dish:smileyhappy:

Re: What's on your plate?

Tonight I made meatloaf with organic beets in it (again), but this time I used golden beets. Other ingredients consist of grass-fed beef, organic mushrooms, nitrate-free bacon, and salt and pepper.

 

Even though you can see some yellow bits in the meatloaf, you can't taste the beets at all!

 

beet-meatloaf-2-22-2015bEDIT - Copy.jpg

Re: What's on your plate?

Delicious! I'm still licking my chop after that yummy dinner. :smileyhappy: seriously, I love your dishes. I need to copy from you Divwa. 

Re: What's on your plate?

Roasted two whole chickens, rubbed them with cajun seasoning, garlic, and butter.  Also roasted whole red potatoes with butter and garlic. 

 

Gonna take the left overs to work for lunch tomorrow

Re: What's on your plate?

Blackwhiskey inspired me to make pizza, so here is the beauty I created last night (I stole her spinach idea; I've never used whole spinach leaves on pizza before, but I love it!). Just finished the last slice for lunch today; pizza leftovers are always at least 10x better than the freshly made pizza because the flavors have a chance to mix an meld overnight and the aromatics (garlic, basil, etc.) have the opportunity to really flavor the whole pie. Yum!

 

The under layer: olive oil, salt & pepper, heirloom brandywine tomatoes, slivered garlic cloves, chopped basil leaves, crimini mushrooms, oil-cured kalamata olives.

image.jpg

 

The over layer: Wisconsin grande parmesan, fresh whole spinach leaves, more Wisconsin grande parmesan.

image.jpg

Re: What's on your plate?

This looks absolutely amazing! I love Kalmata olives on pizza! :heart: I love olives in general! They are one of my favorite foods!

 

There is a new pizza restaurant in my neighborhood and they only have Kalmata olives and green olives! So far I haven't convinced anyone who has gone there with me to get both types of olives on a pizza yet...I may have to go there on my own to get a pizza with both types of olives! :smileyvery-happy: 

Best,
Randee

Re: What's on your plate?

This looks yummy!

Re: What's on your plate?

This looks great! I love arugula on my pizza. I add it right after the pizza comes out of the oven and the pizza is still hot enough to make the arugula wilt a little. 

Re: What's on your plate?

Knuevekm, such a great idea. It's so easy to wilt greens by adding wet sauces on top or putting them on top of hot food!

Re: What's on your plate?

I love the mushies (unfortunately not an olive fan), but beyond that it looks fab-o!

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