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 ]

Doesn't look fancy shmancy, but it's super yummy! Veggies roasted together with some chicken drumsticks.

 

( Bad lighting, sorry... )

 

Roasted Veggies and Drmstcks.jpg

 

 

 

 

Re: What's on your plate?

Yum!

Re: What's on your plate?

Bad lighting does nothing to hide the fact that looks delicious! Is that sweet potato and asparagus I see?

Re: What's on your plate?

Nope, no sweet potatoes. Cauliflower, carrots, asparagus, onion and garlic.

Re: What's on your plate?

Ahhh, okay, looked sort of like sweet potato fries for a second. Either way, yummy yummy!

Re: What's on your plate?

[ Edited ]

We don't like sweet potatoes, so no sweeties for us. But, I think you can add whatever you like to this mix. I'm thinking about adding some broccoli next time. I don't like it, but I don't like carrots and cauliflower, either. But, this way - everything is so friggin yummy! So, I need to try broccoli this way asap! I just don't know should I add it near the end of the roasting process, or what? Broccoli is done in no time when you cook it, fry it, steam it... on the stove. I wouldn't wanna end up with roasted mashed broccoli... :smileytongue:

Re: What's on your plate?

Brussel sprouts would work too.

 

I love making sweet potato fries, add some olive oil, rosemary, sea salt....ohhhhh yum!

Re: What's on your plate?

Ohhh, I love Brussels sprouts. I usually roast them, or fry them, on their own. With some bacon, of course. :smileyvery-happy: I was thinking about adding them to this mix, too.

Re: What's on your plate?

Lyravega, you and your bacon! :smileywink:

Re: What's on your plate?

[ Edited ]

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Re: What's on your plate?

[ Edited ]

This is Lyra:

bacon2.jpg

Just remember this, dearest...

eeekk.jpg

Re: What's on your plate?

So conflicted about the piglet. Should I laugh or not? Hmmmm...... :smileyvery-happy:

Re: What's on your plate?

[ Edited ]

Chicken and veggies "Lo Mein" tonight. This was ultra mega giga delish! Definitely a keeper. We both loved it. I even didn't mind broccoli ( say waaah?! ), and my hubbz had fun taking photos of me eating that darn thing. Hilarious...

 

Chicken Lo Mein.jpg

 

Recipe in spoiler tag!

 

Spoiler


Chicken and Vegetable ‘Lo Mein’

 

Ingredients:


•8 ( or so ) skinless and boneless chicken thighs
•lard/coconut oil/butter/whatever cooking fat you use
•1/4 cup almonds, chopped
•1/2 cup water chestnuts
•1/4 cup green onion, chopped
•1/2 cup shiitake mushrooms, stems removed and cut in half ( I used wild mushroom mix because that's what I had on hand. And, I used much more than just 1/2 cup. We LOVE mushrooms! :smileytongue: )
•1/4 cup celery, chopped
•1 tablespoon minced ginger
•1 tablespoon minced garlic
•2 cups broccoli
•1/2 head of medium-large cabbage, shredded
•Toasted sesame oil
•Coconut aminos ( or tamari soy sauce )
•Sesame seeds to garnish


Process:


1.Clean all vegetables and trim fat from meat (if applicable).
2.Cut broccoli, chicken and mushrooms into bite sized pieces.
3.Shred/thinly slice cabbage.
4.Chop almonds, green onion, celery; mince garlic and ginger.
5.Heat wok over high heat.
6.Add lard/coconut oil/butter/whatever you use ( just NOT the sesame oil! ), swirl to coat bottom of wok, then add meat.
7.Cook meat until mostly cooked.
8.Add in broccoli, water chestnuts, celery and shiitake mushrooms; cook for 2 minutes
9.Add in almonds, cabbage, ginger, green onion and garlic. Add a splash of coconut aminos (2-4 tbsp). Cook 2-3 minutes, until cabbage softens a little.

10.Add a (generous)splash of toasted sesame oil, mix well and remove from heat.
11.Garnish with sesame seeds, and enjoy!

 

 

Re: What's on your plate?

That looks super deeeeelicious!!! Thank you for sharing the recipe! I think it's fun that you subbed the noodles for the cabbage!

Re: What's on your plate?

It was so good with the cabbage, I don't think I'm gonna need noodles ever again. :smileytongue:

Re: What's on your plate?

seriously.gif

Seriously?

You lie!!

 

Re: What's on your plate?

[ Edited ]

http://www.reactiongifs.com/wp-content/uploads/2013/05/nope.gif

 

 

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Re: What's on your plate?

[ Edited ]

Homemade chili with grated manchego and guacamole.

 

IMG_1257.JPG

 

My own recipe!

Spoiler
2lbs. grass-fed ground beef, browned and drained
2 28oz cans organic diced fire-roasted tomatoes
1 15oz can organic tomato puree
1 small can organic tomato paste
16oz bone broth (or packaged stock)
2 organic bell peppers, chopped
2 organic jalapenos, finely chopped
1 red onion, diced
1 sweet onion, diced
5 organic carrots, coined
5 organic celery stalks, chopped
1/4 cup organic coconut sugar
2 Tbsp gluten free worcestershire sauce
2 Tbsp hot sauce
4 Tbsp chili powder
2 Tbsp cumin
1 Tbsp cayenne pepper
1 Tbsp ground black pepper
1 Tbsp coarse Himalayan pink salt (to taste)

Directions: Throw it all in a big stock pot and bring to a boil. Drop the heat to medium-low and allow to bubble for at least four hours (less for a thinner consistency, more for thicker). Stir occasionally. Serve with your favorite chili accoutrements (my favorites are guacamole and a sweet potato on the side). Makes 12 servings.

 

Re: What's on your plate?

Thanks for sharing the recipe too! I love the photo!!!

Re: What's on your plate?

This looks seriously yummy! I love homemade chili!

Re: What's on your plate?

Had pho last night with mango bubble tea. Photo taken before garnishes (mung bean sprouts, basil, etc.) put into soup:

 

pho-tn-3-6-2015aEDIT - Copy.jpg

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