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?

Both of those coffee blends sound so good! :smileyhappy:

Re: What's on your plate?

[ Edited ]

This is a future plate -- tonight I'm making leftover baked chicken, steamed green beans, and some fresh butternut "polenta." I'll put some Trader Joe's turkey gravy on top. BTW, for those of you with Trader Joe's stores, their turkey gravy (available right now, until it's sold out) is a great pantry gravy for any time of year. It can actually be used as gravy for beef, pork or chicken too. I don't have much processed food around but this is one short-cut idea that I like. It seems to have much less "bad stuff" than other packaged gravies...

Re: What's on your plate?


I'll put it on the shopping list for Sunday. 

Thank you...and your future plate sounds delicious.

Re: What's on your plate?

TJ right now has butternut squash on sale for about $1.79 each--any size. (If you don't see this in your TJ, then maybe it's a local thing here.) If you see it at TJ, grab one that feels more heavy--it's a great bargain. Butternut squash is a super yummy squash--besides making a "polenta" with it, you can roast it or mash it. When I mash it, I add butter, some sugar-free apricot preserves, and a splash of soy sauce to it. According to NutritionDataSelf dot com, butternut squash "is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese." The glycemic load is only 8.

Re: What's on your plate?

I picked up a butternut squash today.

They had so many different squashes there from $1.49 to about $4.49..

Thank you for the head's up and information on it.


Re: What's on your plate?

Would you like my butternut squash "polenta" recipe? :smileyhappy:

Re: What's on your plate?

Yes, please...

Re: What's on your plate?

[ Edited ]

Oh I love that kitty. I'll try to get this dang spoiler tag to work for me:


Butternut Squash “Polenta” (gluten-free)


2 pounds fresh butternut squash

3 eggs, slightly beaten

1/2 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese (the kind in the green sprinkle container is okay to use)

1 cup blanched almond flour


Preheat the oven to 320 degrees F. Peel the squash and then dice it into about 1/2-inch squares. Put the diced squash inside a couple of vegetable steamers. Steam for about 20 minutes, or until the squash is very soft. Let it cool and then put all the squash into a large glass bowl. Mash the squash by hand with a potato masher.


Add the beaten eggs, salt, nutmeg, cheese and almond flour and mix well. Put the mixture into a 9x13 inch baking dish that has been lined with parchment paper. The mixture will be the consistency of thick mashed potatoes; use a small metal spatula to spread the mixture to all the edges and smooth the top.


Bake for 1 hour, or until the polenta feels firm. Remove from the oven and let sit for 5 minutes. Remove the parchment (with the polenta on top) to a large cutting board. Cut the polenta into squares in whatever size you want. Serve hot with a sauce on top.


For leftovers, pre-cut them into squares and wrap each square into its own cling wrap and then store all wrapped squares in a sealed gallon freezer bag.


To re-warm leftovers, defrost the wrapped square(s) overnight in the refrigerator. Microwave or reheat in the oven until the square(s) is/are heated through completely.


Optional add-ins:

Dried rosemary

Dried marjoram

Dried red pepper flakes

Dried thyme

Lemon Pepper

Finely chopped fresh chives

Finely chopped fresh scallions

Grated garlic

Re: What's on your plate?

You did it!!!!

With perseverance, we can accomplish anything. ha ha


Thank you very much.

This looks a lot "easier" than I thought it would.


Re: What's on your plate?

I like how you brought a real-life Garfield into this thread!

Re: What's on your plate?

It is pretty easy.


Instead of steaming the squash, you can always bake it in the oven and then scrape it out from the peel too. Not sure the time for that but probably 45-60 minutes at some temp over 400. I have a couple steamer baskets w/pots so find it's easier and quicker to steam it (but then again, if it were baked, you wouldn't have to pre-cut it so that would save some time).


The end result is very much like polenta in texture but it's more orange. And there's a squash taste, but really not what you'd expect--it's a bit more subtle, allowing for your sauce to come through. I like that the texture is similar to polenta and so different from normal squash dishes. I like regular polenta except that I've gotten to the point that corn taste is unpleasant to me--probably because I gave up eating corn for a while. (Seeing King Corn and documentaries about GMO probably doesn't help either.)

Re: What's on your plate?

Other than eating out for tex-mex, I avoid corn too. I'm kind of sad that what originally started out a dense protein grain was modified to be nothing but sugar. Well, among all the other tragic things that corn is now.

Re: What's on your plate?


I can't resist corn.....I'll sit and eat any left over corn salsa from Chipotle if possible.


I love that scene from Nacho Libre.

Re: What's on your plate?

Pico! Raw onion is the worst sometimes a couple of hours later. In fact, a coworker gave me her recipe for her Garbanzo salad.


10oz drained and cooked (hot or cold doesn't matter) Garbanzo/chickpeas

1 sm yellow onion chopped

1 sm tomato or 2-3 romas chopped

1 juiced lemon

Combine and season with salt, fresh ground pepper, and sprinkle in ancho or other mild spices to taste. This is supposed to marinate overnight but I've been known to fix it fresh and serve immediately.

Re: What's on your plate?

No pictures, but I ate at Chipotle today. Sofritas finally came to town, it's spicy tofu, so I got a giant burrito bowl. It was so good! I'm going to fall asleep now with a giant grin on my face. :smileyhappy:

Re: What's on your plate?

Well we got home last night and had Boston pizza and chocolate bars for dinner.   Mmmmmmmmm.   

Re: What's on your plate?



Re: What's on your plate?

We like to order pizza first thing when we get home from overseas.  It's comfort 'home' food.   The chocolate bars are residuals from Halloween.  

Re: What's on your plate?

[ Edited ]

Last night, we had the other two crabs and ravioli.


Tonight was a delicious fare of Fish (and Scallops) and Chips from Camelot's.

We had fresh lemons and Captain Toady's Tartar Sauce. It was hard to find a non-preservatives filled one but we found this and have stopped our searching; ingredients: Canola oil, white distilled and white wine vinegars, cucumbers, eggs, water,  fruit concentrates (pear, apple, peach,) pineapple syrup, salt, garlic, onions, skim milk solids, mustard seed,citric and lactic acids, lemon juice, xanthan gum, peach puree, natural vitamin E (protects flavor), natural flavors, turmeric.


'Twas a very yummy treat.

I would have taken pictures but I ate it! ha ha


Re: What's on your plate?

 So you went to Camelot....... :smileytongue:

Re: What's on your plate?

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