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?

Butter chicken with cumin-turmeric cauli rice tonight.

 

butterchicken.jpg

Re: What's on your plate?

Buttah chickennnnn!!! 

Image result for paula deen butter

Re: What's on your plate?

(0) Hearts

Bahaha! Well, mine, too!

Re: What's on your plate?

That looks delicious! 😍

Re: What's on your plate?

yummy!

Re: What's on your plate?

Leftover BBQ ribs with quinoa/sprouted rice pilaf, steamed green beans and orange slices.

ribs-quinoa-rice--17-2017.jpg

Re: What's on your plate?

This looks really good!!

Re: What's on your plate?

This looks delicious, @DiVWA ! Yum!

Re: What's on your plate?

I'm trying my hand some some simmered BBQ beef tips tonight, gonna make some more mashed garlic, parm, and asiago cauliflower! ^_^

 

Can't wait!

Re: What's on your plate?

@lylysa, how did the mashed cauliflower turn out?

Re: What's on your plate?

The consistency came out better this time! I didn't go overboard with milk/heavy cream like I did last time so it wasn't as thin this time around.

 

Last time it was just milk that I used but this time I added heavy cream first just so the consistency would stay rich and then a quick splash of milk as I mashed it first because I didn't want to make it too rich with more cream. Blended it all after it was mashed down and I was pleased!

 

 

Re: What's on your plate?

Great!

Re: What's on your plate?

I know! I'm really pleased. I didn't do as much cheese this time because I wanted to get the consistency right first. I'm wanting to experiment with color cauliflower next!

Re: What's on your plate?

You will probably end up making and eating it without the cheese. A good mashed veggie (root or one like cauliflower) doesn't really need a cheese to "shine." Especially if served with sauces or gravies on top.

Re: What's on your plate?

I actually don't do gravy all too often, every now and then I will Smiley Happy

Re: What's on your plate?

I had duck leg tonight, slow cooked with pineapple and sweet potato.

duck-leg-1-16-2017.jpg

Re: What's on your plate?

Re: What's on your plate?

I've been on a salmon chowder kick since it's gotten "cold" in Texas all randomly here and there for the past few months.

 

I start with preheating the oven to 350, I mist some olive oil onto some salmon filets, add sea salt, black pepper, and dill to both sides. I chop up some onion and add it onto a sheet of foil, lay the salmon pieces on top, fold over the foil to a loose fitting pouch (be sure there's some space), let that bake until the salmon is tender but not overcooked.

 

In a large pot, I have chicken stock set to boil (either water and bouillon or pre-made stock can work, I typically have the pot 2/3 full), some potatoes cubed up and some chopped carrot pieces. I add in about 1/2 cup of heavy cream (this measurement accompanies the 2/3 full pot of chicken stock). Once the salmon is out the oven, I shred up just the filets and add that to the soup (if you want the onion too, feel free to add it, I just like the flavor baked into the salmon for the soup itself). Add some more seasoning to taste (salt, pepper, onion powder, extra dill, etc.).

 

Since my first attempt I've added in baby clams, orzo pasta, mushroom chunks, and corn. Like any recipe I've shared, feel free to adjust portions and spices to your tastes!

Re: What's on your plate?

Lamb chops with celery root "galette."

celery-root-galette-1-8-2017.JPG

Re: What's on your plate?

Gorgeous plating! Looks really good, I'd never think to pair lamb with strawberries but now that I've seen you do it I can see how the flavors would work!

Re: What's on your plate?

I love celery root! I need this recipe, @DiVWA !