What's on your plate?

[lylysa]

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? 😄

[Mellmars1185]

@itsfi Pho on a rainy day is so comforting. Were there any noticeable differences between the two restaurants?

[heartsmyface]

@itsfi  Oh those noodles look so good!!!!  Hahaha, I was fantasizing about them before reading your post and laughed cause I ate those with you!  No fantasizing required! 
The broth looks better in the NYC photo.  

[itsfi]

@heartsmyface, that was one of my favorite days, despite the rainout. 🥰 So many great moments and memories from everyone being together.

The broth in NYC was richer in flavor. @danielledanielle mentioned that I looked like I was really enjoying my meal. I was. 😋 It was warm and comforting and delicious. Hit the spot & just what was needed for the shopping spree that would follow later in the day. 

[CorgiMommy]

@itsfi I love Pho , enjoy 

[CorgiMommy]

@itsfi I never knew that

[itsfi]

@CorgiMommy, there are recipes that call for shorter cooking times, but for restaurant quality pho, it can take 12 or more hours to prepare the broth. 

[JoSometimes]

@itsfi Making pho at home is really satisfying but I’ve never done it completely from scratch. I usually cheat and boxed beef broth because I don’t have the time or patience to babysit a boiling pot for half a day! I know there’s boxed pho broth but I get the regular stuff and add my own spices. Also, slicing beef paper thin by hand… that’s a workout!

[itsfi]

@JoSometimes, what spices do you use in your pho broth?

[JoSometimes]

@itsfi Cardamom pods, fennel seeds, star anise seeds, black pepper, ginger, onion, fish sauce, and lime juice. I usually toss the spices into my magic bullet to grind them up quick. If I’m feeling fancy, I’ll try to toast them in a pan first but most of the time, they just go in straight away. 

[itsfi]

It’s so good, isn’t it @CorgiMommy? 😋 I came close to taking a course on making pho a few years back. I learned it takes 12+ hours for the broth; gave me a much deeper appreciation for a bowl of pho. 

[heartsmyface]

 mmmmmm, tandoori chicken and rice with pickled onions.  Yum. 

[tsavorite]

@heartsmyface ,

Again, this looks delicious!

[Mellmars1185]

@heartsmyface Tandoori chicken sounds delicious. I don't know if I have ever tried pickled onions.

[JoSometimes]

Ooohhh that looks so warm and hearty @heartsmyface! Great combo!

[heartsmyface]

@JoSometimes  Ha it was!  I’m just realizing how much rice I eat nowadays.  It’s my carb staple! 

[JoSometimes]

@heartsmyface I understand completely! I’m Filipino. Even our desserts are made of rice! 🤣🍚

[CynthieLu]

Looks great! And with a nice fresh slice of lime too @heartsmyface yum! 

[heartsmyface]

@CynthieLu Mmmmmm.  I think most meals are complimented by a spritz of lime, no?  Me thinking hard on that statement…: yep, I’m committing to it:) 

[itsfi]

Are there any leftovers @heartsmyface?!! I’ll bring my own Tupperware. This looks yummy! 😋 

[heartsmyface]

@itsfi Only rice unfortunately! I need to learn to make more meat cause I always seem to finish the meat and have all this rice to use up.  I do feel inspired to make rice crackers but this is the wrong kind of rice.  soon though.  

[WinglessOne]

Posting something I didn’t cook for a change. Today I ordered salty pork bone congee from a local Chinese restaurant. Also ordered char siu pork and added some of it to the bowl, plus gai lan (Chinese broccoli). 

There’s a hunk of pork bone in the bowl; you can see a bit of it poking out near the bbq pork.

Rice porridge is to me what chicken noodle soup is to most people: a warm humble bowl of comfort for those “ugh, I feel like crud” days. I do also love chicken noodle soup. I just prefer rice porridge—and thankfully, many different countries/regions have their own version of it. I’m about 1/4 through that bowl right now and I already feel a bit better. 🙂 

I can never order from this particular restaurant without having their jian dui (sesame balls): 

These have a sweet lotus paste filling.

These are waiting for me to finish my congee. I’ve never tried making these at home, but someday I will.