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?

Thank you! ^_^

I love how the chicken is prepared in this!

Re: What's on your plate?

Yum yum yum! The chicken and kale look super hearty!

Re: What's on your plate?

Last night's dinner (which carried over into today's lunch due to leftovers):


-Lamb loin chops

-Pistachio and parmesan encrusted asparagus


For the asparagus, have spears cleaned and drizzled with olive oil, bit of sea salt and black pepper, then top with shredded parmesan (go a little or a lot, I ended up with more cheese than I intended until I realized you can never have too much cheese) and crumbled pistachios (I shell and keep a bunch ground up on hand to use for this and to add into breading mixes). Bake at 375 for 15 mins.


For the lamb loin, I kicked some garlic butter into a pan (made a fresh mini batch last night and my kitchen smells glorious!) on medium/high heat, lightly dusted the lamb loin chops with some whole wheat flour, onion powder, and Montreal Steak seasoning (just because it has such a good mix of what I would normally use so it saves digging out too many spices/seasonings). Once the pan and butter is hot, seared each side for about 3-4 minutes, flipped, and seared for another 3-4 minutes. 


Tonight I'm doing a tuna melt casserole.

Re: What's on your plate?

[ Edited ]

Ohhhh I just found this thread!! I LOVE to cook and my instagram feed is mostly cooking posts (plus posts of my kitties haha). I'm going to have to remember to post here too!!


My cooking philosophy is to cook and eat what I love. I'll eat the fatty bits of a good rib eye, the skin off chicken wings and drumsticks, and lots of lots of pasta... the key to maintaining a healthy diet for me is to do everything in moderation (so no rib eye every night), and cook with natural whole foods.


If I can make it at home, I will do that rather than buy it from the grocery store. Even things like tomato sauce for pizza (I also make my pizza dough from scratch) I will make it from scratch whenever I can--the con to this is sometimes it comes out a bit too watery for pizza. I still have yet to tackle pasta making--I wish I had the time and equipment!


Here's a recent dinner. Spaghetti alle Vongole, which is just spaghetti with clams. Less than 10 ingredients... the most processed things in here are the spaghetti and the freshly shredded cheese that I added just before serving. Everything else is just fresh whole foods!


Spaghetti alle Vongole

Re: What's on your plate?

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Re: What's on your plate?

woweee looks so delicious!!!!! Smiley Very Happy 

Re: What's on your plate?

That is just a gorgeous bowl for the eyes an the stomach (I'm sure!), and I'm a lover of clams/seafood!


Happy to have you join in this deliciously tempting thread, there have been so many pictures shared and recipes too! Your philosophy is one I share in as well, can't wait to see what more you cook up!

Re: What's on your plate?

Singapore kinda noodles tonight. We had some leftover vermicelli, and grilled chicken drumsticks... soooo.... it was crystal clear to me what needs to be done. Smiley Very Happy I looooooove Singapore noodles! I'm absolutely crazy about them. I added a little bit of this, and a little bit of that, and the result was fantastically delish! Even better than the real thing, dare I say. Smiley Wink ( gotta remember exactly what I've done for future endeavours ! )


Singapore Noodles.jpg



Re: What's on your plate?

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Bell peppers??


Don't do this to me woman!  That is why I rarely visit this hread.  Because you guys are bad people.


*Lyra, please let me visit for dinner.  I will bring cake and wine.  *

Re: What's on your plate?

"Singapore kinda noodles" <-----best description I've heard in a long time! 


Are those pieces of squash?

Re: What's on your plate?

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Smiley Very Happy


Squash?! Pffffffffft! Nope, that's yellow bell pepper, chopped into smaller pieces. I love bell peppers ( green are my fave ) !!! I put them in everything. Love munching on them just like that, without anything else needed, too. Smiley Happy

Re: What's on your plate?

This is a fattier meal than we usually have but what the heck. This is Siu Yoke (crispy roast pork belly) with broccolini, tomato slices and black grape garnish.


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Fresh out of the oven:

siuyoke-5-31-2015aEDIT - Copy.jpg

Re: What's on your plate?

This is so wrong.  Pork belly is the food of the gods.  I can't even...somebody help me.  Pleeaaseee.......

Re: What's on your plate?

This looks delish Smiley Happy though I can't never ever touch fat. Smiley Sad

Re: What's on your plate?

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Fat is where it's at!

Re: What's on your plate?

Oh. my. fatness!!! I love fat anything, but this... I wish I could just reach out through my screen and grab it all to myself!!! Mine, mine, mine, all mine! Smiley Very Happy


May I ask for the recipe if it's not to much of a bother, pretty please?

Re: What's on your plate?

Siu yoke is soooo delicious!!! ^_^ The crispy parts are always my favorite!

Re: What's on your plate?

[ Edited ]

I am currently obsessed with this coconut curry noodle dish I have been making this month (just made it again tonight -- second time in the last seven days, and at least the fourth time in the last month). It's my new favorite thing, might even become my annual birthday dinner. It's so simple and relatively quick to make with only minimal ingredients required, and it is so incredibly delicious. I am about to write it all up with exactly what I do and with comments and asides so that I can send it to my brother, and I would be more than happy to post it here as well. This is adapted from a recipe by my favorite food52 community contributor, thirschfeld. I fully trust this man in the kitchen.



Re: What's on your plate?

This looks amazing! Like it was straight out of a cookbook! Thanks for the recipe, I'll have to try it sometime soon!

Re: What's on your plate?

Smiley Very Happy Glad I could help! I'm happy to enable good eating!

Re: What's on your plate?

Here it is! I hope everything is in there; it's hard to remember every step when I'm not actively making it! Please feel free to ask any questions for additional clarification or tell me if I missed something obvious (or even something not-so-obvious). Oh, and when you try it: Take a picture and tell me how it is! Thanks!



Coconut Curry Noodle Soup

Serves 2

Adapted from Thai Curry Noodles with Shrimp by thirschfeld on food52.com


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After several mediocre and disappointing attempts at making this last summer, I discovered that the key to really making this recipe well is to use a high quality coconut milk, as the flavor, texture and very performance of the coconut milk is affected by its coconut cream content and other additives. I strongly suggest the AROY-D brand noted in the ingredients list (and shown below in the reference section). Many of the commercially available coconut milks in the US are extremely watered down and include a variety of stabilizers and preservatives; they just don’t perform well in Southeast Asian cooking. The AROY-D coconut milk contains only water and 60% coconut milk (essentially coconut cream), and fully and evenly solidifies when refrigerated – this is a good sign. Quality noodles also make a huge difference; I like King Soba Organic Brown Rice Vermicelli. They are thin mai fun style noodles that actually retain their shape and texture when cooked. Plus, brown rice is healthy (or healthier)! I like this soup with fresh spinach leaves to ensure I eat a well-balanced meal complete with greens and for the texture that they retain when just heated through, but the recipe also works really well with fresh romaine lettuce (or can be made without vegetables if you prefer, but why would you prefer that?).


The broth for this recipe is extremely well balanced as written, but is equally as good without the fish sauce for those who cannot eat seafood (just add a bit more salt to taste if the fish sauce is omitted). Because the meat is cooked separately and then added back in, the dish works well with any type of meat – my favorites are chicken and steamed mussels or clams; but I have also made it with beef, without any meat, and served with Vietnamese pork skewers on top. As written, the broth is not very spicy, so I sometimes like to spice it up with a dash of ancho chili powder (this mild chili powder doesn’t change the flavor very much but adds a slight kick) or with chili-infused oil. As I mentioned, the flavor balance of the broth is very finely-tuned, and any alterations to the ingredients should be made slowly and with intermittent tasting and stirring. It’s okay if the broth tastes a little too salty when it’s done; the plain rice noodles will offset that excess when they are combined, as will the acid of the lime juice.



  • Refined high heat canola oil for cooking
  • 1 boneless/skinless chicken breast, fat removed and sliced thinly
  • Brown rice vermicelli noodles (King Soba Organic Brown Rice Vermicelli)
  • 1 medium shallot, sliced thinly into rounds
  • Flour to coat shallots
  • Sea salt
  • 1 medium garlic clove, sliced thinly
  • 2 tsp red curry paste
  • A dash of cumin
  • A dash of turmeric
  • ½ can (7 fl oz) quality coconut milk (AROY-D)
  • 1 cup vegetable broth
  • 1 tsp coconut aminos (or soy sauce – I use coconut aminos because I am soy intolerant)
  • A dash or two of fish sauce (optional/add to taste)
  • 1 generous tsp dark brown sugar
  • ½ lime, cut into two equal wedges
  • 1 green onion, washed and sliced into rounds
  • 1 small bunch fresh spinach, washed and roughly chopped (or romaine lettuce)



  1. Cook sliced chicken in a bit of canola oil in a frying pan. Drain extra oil and water, set chicken aside.
  2. Boil noodles according to package instructions, enough for a small serving in the bottom of each bowl. Drain, divide among bowls, set aside. (I do steps 1 & 2 at the same time first and then reuse the same pans for 3 & 4.)
  3. Toss shallots in flour and salt until fully coated. Fry on medium-high heat in canola oil until just browned and crispy – keep an eye on these and turn regularly to avoid burning. Drain oil, transfer to a dish lined with paper to absorb excess oil, sprinkle with more salt and set aside.
  4. Heat canola oil in saucepan just below medium heat. Add garlic, curry paste, cumin and turmeric and quickly stir into the oil. This should be just fragrant and sizzling. Add the coconut milk, vegetable broth, aminos, fish sauce and brown sugar. Stir to combine.
  5. Bring just to a boil and then simmer for 20 minutes to allow flavors to meld, stirring occasionally. (This is usually when I wash and chop my spinach because there’s a bit of waiting time and I’m bad at prepping everything before I begin cooking.)
  6. Squeeze in juice of ¼ lime, throw in the white parts of the chopped green onion, and add the chicken. Stir and allow to be just heated through – maybe one minute or so.
  7. Divide fresh chopped spinach among bowls, over rice noodles. Spoon out the chicken evenly among bowls. Ladle sauce over.
  8. Garnish with green onions, crispy fried shallots, and serve with 1/8 lime wedge to squeeze over the top.


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