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Post in Besides Beauty

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?

Errmahhhgerrdd!!! *snatches and runs away*

Re: What's on your plate?

<3 I hope they inspired you! I really love pretty salads with all kinds of mixed greens and crispy veggies so I just look at what's fresh in the store (Walmart, mostly though I shop some veggies and fruits at an Asian Grocery) and some good ideas pop up on the net like the black truffle oil and adding nuts came from (I think) Martha Stewart. Deff using Herbes de Provence did. And I'm an avocado freak. Smiley Wink only rule for my eating is they have to stay pretty low carb. 

Re: What's on your plate?

I haven't had anything yet Smiley Sad But later I'll be having fried chicken, collard greens, mac 'n' cheese and corn bread *drool*

Re: What's on your plate?

mmmm that sounds delicious! jealous!

Highlighted

Re: What's on your plate?

Million dollar question....what kind of cornbread???? Sweet? Savory? Spicy???

 

 

Re: What's on your plate?

Jiffy cornbread with brown sugar.....mmmmm

Re: What's on your plate?

High five for the sweet!!!!

 

I take Jiffy mix and yellow cake mix and put them together, takes the guess work out of sugar measurements.

Re: What's on your plate?

OMG that is perfection!  what is your cornbread to cake ratio?  I may have to try that With my next batch of chili. 

Re: What's on your plate?

It's 1 box of Jiffy (prepared as is) and half a box of yellow cake mix (prepared with half the add-in ingredients).

 

Easiest thing ever and soooo good! My friend moved to Korea for a while as her husband was stationed there and craved it so bad she messaged me for the recipe!

Re: What's on your plate?

Hmmm I'd say sweet, but not as sweet as some others I've tried.

Re: What's on your plate?

 

30" pizza! I was barely able to get the box in the door.

Re: What's on your plate?

That looks amazing, TheSocialQuota! What toppings are on it? Smiley Wink

<3, Randee

Re: What's on your plate?

Pesto base, black olives, caramelized onions, sundried tomato, pineapple, and basil. So good!

Re: What's on your plate?

Wow, that sounds delicious! Olives are my favorite pizza topping! I had a pizza with just green olives on it the other day. It was so amazing! 

<3, Randee

Re: What's on your plate?

Any store with an olive bar gets my love. I wish I could claim that I'm part Mediterranean... but I just have an irrational love affair with the things.

Re: What's on your plate?

Me too! Heart When I go to a store like Whole Foods and approach the olive bar, my mouth seriously begins watering. They are my favorite food!

<3, Randee

Re: What's on your plate?

Holy moly! That sounds/look fantastic!

Re: What's on your plate?

Bwhaha! Tilt it, tilt it!!! Or eat it at the doorway!

Re: What's on your plate?

Every winter, I always indulge is as much squash as I can for the season, usually in the form of a decadent, creamy blended soup. I've been trying something new though and I love the recipe! Basically, I would roast (pan or oven) the butternut squash or kabocha squash with olive oil, cumin, ground coriander, ground pepper, sea salt, paprika, and a dash of cayenne. When it's done, I top it off with fresh parsley leaves, which really add to the flavor profile. 

 

It's a very quick and effortless dish too if you guys can get the butternut squash prewashed & precut (I know it's available in my local Wegmans). If you want to be extra health-concious though, I say go for the kabocha and leave the skin on to roast.

 

* from Joy the Baker. I don't have a picture myself but I felt obliged to include one to make the post complete lol. Can't remember the blog I got the recipe from but if you google "roasted squash with cumin, coriander," many similar recipes pop up.

 

I have a quick question: how many of you guys try to stick with organic meat and wild-caught seafood? I've been making a habit to buy those options when I can, but I was slightly shocked when the wild-caught salmon fillet I purchased today at Wegmans came out to ~$45 today ($32.99 a pound). Ugh, so expensive compared to the $5.99/lb farm-raised salmon -- I'd probably only buy again on special days. 

Re: What's on your plate?

Oh no, you're paying double per pound what you can get from Whole Foods frozen (wild caught sockeye - 2x 6oz fillets $13.99). Unless this is sushi grade salmon? I'm not going to lie and say that what I get isn't a bit fatty bit it beats the simply brand at Target that is MOSTLY fat and finger bones.

 

I have a feeling you were bitten by "holiday" prices on your salmon. It usually creeps up this time of year along with turkey, chicken, and ham.

 

We've been avoiding case meat the past year+ because of specific store issues, but yeah we used to have a couple meals a week of doing wild salmon or organic raised pork/NZ-Lamb/Bison. I prefer grassfed, but sometimes all you can get is grain fattened. :/

Re: What's on your plate?

I typically buy wild sockeye too and the price at Wegmans is similar to that of Whole Foods. I had to resort to wild Alaskan King salmon today since there was no sockeye -- maybe this particular variety is extra sumptuous? I'll have to try it and google later if the Alaskan is worth twice the price of sockeye lol.

 

Speaking of sushi, I'm wondering what type of raw tuna, salmon, etc they use in buffets. Sushi buffets can be extremely cheap in NYC (as low as $12-16; the better ones are $30+) and I can't imagine them using the better ingredients if they were to make any profits.

 

And I can't agree with you more on grass-fed beef. After eating a grass-fed burger at a local diner's named Stellas, I don't think I can ever eat a regular burger again (unless I'm voraciously hungry; at that point, almost anything tastes good). Luckily, all the organic beef in Wegmans are also grass-fed and the price is reasonable (~$10-20/lb depending on the cut).

Re: What's on your plate?

I do know the King salmon does command a higher price, we never invested in one since our stores would only have a few. Any plans on how you plan to roast it? I've always been a fan of using orange sections on a fresh fillet. Smiley Happy

Re: What's on your plate?

I prepared part of the salmon already by searing and then broiling with a miso maple glaze made of equal parts of yellow miso paste, rice vinegar, and maple syrup (a really good one that my roomate got from Canada). I think I might prepare the rest as you suggested with orange slices since I'm a fan of citrus flavors with fish as well! Smiley Happy

Spoiler
Spoiler
probably going to try this recipe from pinterest but in the oven Smiley Happy

 

 

Re: What's on your plate?

I'm honest to goodness drooling, may your glaze caramelize and not burn. If there are any leftovers, you can always make salmon cakes with breadcrumb tomorrow.

Re: What's on your plate?

I loooove doing miso honey salmon! ^_^

5 Replies