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?

LOL! You've become a food hoarder now!!! I don't mind if you share mixed combo posts about what you end up putting together from your leftovers. 


That pork belly looks delicious and super moist! The idea to crisp the skin next time will make it even better, I'm sure!

Re: What's on your plate?

[ Edited ]

Well it is hard to stay away from this thread.... Yes, I'm a food hoarder. We don't eat out much so depend on my cooking to keep things interesting. I always make too much so we always have leftovers.


I do like making a pretty plate with leftovers, so maybe I'll post something....


About the pork belly: this was my first time brining. Most times I see brining recipes they require a lot of salt, but this one required only a half tablespoon so I thought I'd try it. Brining certainly makes the meat moister. But the pork belly has a nice fat cap on it (which is the side you face upward when roasting or baking), and crisping it makes it delectable. I should have done it this time but my husband wanted me to just serve it up and if we liked it, to make a note to crisp it next time. (Better if he hadn't been there at the time or I would have crisped it up.)

Re: What's on your plate?

I love making enough for leftovers! Whenever I make dinner I have enough for my bf and I to take for lunch the next day at work. Saves so much money to where I'm not having to go out and buy food each day. I make it a point to portion out meats and veggies whenever I grocery shop so that there's enough for a dinner/lunch portion.


That's awesome the brining recipe didn't require you to salt bomb the pork. I'd love the recipe if you have it!


My family gets roasted pig for the holidays and special occasions and the pork skin is always crisped up and so yummy! It's like a pork skin chip, a bit more hearty than pork rinds in a bag since those are more airy.



That's not my photo, but that's how the pork looks, you can see that there's a nice layer of crisp skin on top...mmmm mmmm!

Re: What's on your plate?

[ Edited ]

yes, that was the crispiness I was missing last night. But all is not lost -- I can crisp the skin when I heat the leftovers.


I always make lunches for my husband (we have microwaveable Tupperware for this, but he removes the food from it and reheats in a Pyrex casserole dish because the Tupperware has BPA). He is the envy of some of his workers, who come by to check out what he's eating for the day. LOL


I edited my original post to add the recipe. The hardest part is having to keep readjusting the oven temperature.

Re: What's on your plate?

If I was his coworker and saw all these yummy dishes that you've been sharing here I'd be envious too! Smiley Very Happy


Yay for crisp when you reheated the leftovers!


I have some coworkers who are always amazed at what I bring in, I don't feel like I'm making anything extraordinary, but they don't do much cooking at all so even something simple seems to take on a much grander sense with them.


Thanks for adjusting the post and adding the recipe!

Re: What's on your plate?

[ Edited ]

Dinner tonight. "Veggie burgers" ( ground pork, sun-dried tomatoes, spinach, riced cauliflower ), and mashed cauliflower-carrots. Not bad. But, those burgers were way better than those mashed cauliflower-carrots, that's for sure Smiley Very Happy


Veggie Burgers.jpg


Veggie Burgers2.jpg

Re: What's on your plate?

Did you season up the cauli-carrots? I'd love to know the specifics!

Re: What's on your plate?

The recipe is in spoiler tag.


Also, I have a recipe using frozen cauliflower and carrots... somewhere... If you'd like, I'll find it, and I'll post that one, too. But, I have to say, I've never tried it, so I have no idea what it's like.




Mashed Cauliflower and Carrots


1 head of cauliflower, washed, and cut into florets

2 cups carrots, peeled and chopped

½ medium onion, coarsely chopped

3 garlic cloves, minced

salt to taste

freshly ground pepper

fresh rosemary, minced ( I added dry )

fresh thyme, minced ( dry, too )

1/4 cup butter

splash of apple cider vinegar

1 cup sour cream ( or you can omit it completely if you don't like it )


Place cauliflower and carrots in a large pot of lightly salted water; bring to a boil until vegetables are soft, 10 to 15 minutes. Drain and transfer vegetables to a food processor. Add remaining ingredients, and process it all until desired consistency. Season with more salt and pepper ( and everything else ) if needed. You can add any combination of herbs and spices you like. I added more stuff, but most of it I make and mix myself, so there's no use mentioning it. Just add what you like, modify it to your taste with herbs, spices and other "add on's".


The other recipe says that you can: "Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper and other spices to taste. Set aside." Add it later on to the food processor together with cooked cauliflower and carrots, and everything else. Process until smooth.



Re: What's on your plate?

Awwwesome!!!! Thanks for sharing! ^_^


I bought a head of cauliflower this week, think it's going to be cooked up by this weekend mashed style!

Re: What's on your plate?

You're welcome. Smiley Happy I hope you will like it. I know I 'm done trying to make it work for moi. I just don't like the taste of cooked cauliflower, and that's it. Smiley Tongue


And - please, do let us know how you liked it.

Re: What's on your plate?

Will do! I'll definitely be weighing in with how my first mashed 'flower venture goes!

Re: What's on your plate?

Tonight....we feast on fresh CRAB


Re: What's on your plate?

CARBS!!! Mmmm..... My favorite food! Smiley Wink

Re: What's on your plate?

Carbs...crabs...heck, gimme dem all!!!!!!!

Re: What's on your plate?

Just carbs for me, no crabs, thank you. Smiley Very Happy

Re: What's on your plate?

[ Edited ]

Last night my bf and I did a joint effort for dinner. He cooked up some chicken breasts cut into pieces with half a can of cream of chicken soup, lemon pepper, and Montreal steak seasoning while I prepared two boxes of :


We steamed some baby bella mushrooms and broccoli and once everything was all cooked we dumped it all together into this chicken, quinoa, millet, amaranth, veggie mix. 


To DiVWA, after our quinoa convo a few pages back I made a trip to Costco and saw the above (came with boxes of a butter parmesan flavor too) and decided to give them a try. No sandy/gritty bits and it's my first time having white quinoa instead of red. 

Re: What's on your plate?

(0) Hearts

Those grains look tasty! I'll have to look for them next time I go to Costco! 


Re: What's on your plate?

Montreal steak seasoning is the best!! When I started dating my husband he kept talking about his mom's Canadian steak recipe.  I asked her about it after some confused faces and going through her spice cabinet we realized he meant that steak seasoning.  He thought it was some kind of secret family recipe!! 

Re: What's on your plate?

Ha ha!

Re: What's on your plate?

My bf is the one who introduced me to it, I don't mind working and adding in a bunch of separate spices but he's more of a "one and done" kind of guy so he likes using it. We buy the bigger containers at Costco or Sam's and just refill the smaller shaker bottle:

Re: What's on your plate?

[ Edited ]

I was "cleaning" out the fridge today, and threw this stir fry yumminess together. Butter, onion, garlic, ground beef, shredded savoy cabbage, riced cauliflower, diced jalapeno peppers, spices, tamari soy sauce, sesame oil... YUMM! It's a keeper.





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