Your Basket is Empty
Sign in to see items you may have added previously.
See samples, rewards and promotions in .

Item Added to Basket

Free Shipping!

You're only $50.00 away from Free Shipping.

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?

If you're ever in SoCal I can direct you to many delicious ramen places lylysa! Or better yet I can take you to a ramen fest!

Re: What's on your plate?

Ahhhhhh! Now I need a trip to SoCal! For awesome company and awesome ramen!

Re: What's on your plate?

Breakfast, substituted milk in my coffee for chocolate ice cream. Um, yes.

icecream coffee.JPG

Re: What's on your plate?

Ooooooo I bet that was gooood!

Re: What's on your plate?

Not as good as a gelato affagatto. :/ But I think it was a small improvement over just milk. Smiley Wink

Re: What's on your plate?

There's a crepe place I go to that makes savory crepes (my fave is the salmon, mushroom, cheese, and egg one...I know, it sounds like breakfast and lunch mashed together but it's so good), sweet crepes (Nutella ones with any combo of fruit, sauces, whipped cream, and even gelato to top it off are a weakness of mine), and coffees and they'll add in a heft scoop of gelato there too!


I'm super hungry by the way....I haven't been to the crepe spot in a while, it may be in the cards for this week.


I had half a banana and half an almond and poppy seed muffin but I am starrrrving! I can't wait for lunch!

Re: What's on your plate?

Pictures and I'll live vicariously, had tea+honey+milk for lunch since we're having a pasta diner.

Re: What's on your plate?

I try and not let the sweet crepes take over and try to order them just when I'm going with a group of people so we can share, by the time I'm half way done with my savory crepe I can't even think about the sweet ones! Smiley Tongue I do get a yummy coffee when I'm there so that's my "dessert". 



Re: What's on your plate?

I need to actually take photos. Today was the first day in three months that I had the energy to bake some bread again!! For dinner:


--Homemade Naan bread

--Indian-Spiced Coconut Shrimp Curry (with lots of heat)

--Saffron Rice

--Some decaf coffee with vanilla cream and a couple of andes candies for dessert

Re: What's on your plate?

Mmmmm, naan. Care to share the recipe? I've been meaning to try my hand at homemade. 


Also, now that I'm thinking about homemade bread, I think I'm overdue for some two day no knead bread!

Re: What's on your plate?

I second that! I would love to see your homemade naan recipe

Re: What's on your plate?

Lari.....number one, I just had delicious naan yesterday so we must be on the same food wavelength and number two, thank you so much for sharing that recipe!!!!!

Re: What's on your plate?

Oh, I use a really simple recipe that I tweaked a bit yesterday since I was out most of the day!


--2 cups flour (I used half bread, half all-purpose flour, but you can use all-purpose only)

--2 teaspoons sugar

--1 teaspoon salt

--1 teaspoon instant yeast (you can use active dry, just let it proof in the water and sugar for 10 minutes before mixing into dry ingredients)

--3/4 c warm water from the tap

--3 tablespoons yogurt

--2 tablespoons olive oil

--1 teaspoon fennel seeds or onion seeds, optional

--melted butter and coarse salt for brushing/sprinkling onto finished naans


Sift or whisk all the dry ingredients together (including the instant yeast or fennel seeds) in a medium to large mixing bowl. Mix all the wet ingredients together. Pour wet ingredients over dry ingredients, mix up with a wooden spoon until the ingredients come together to form a tacky, sticky dough. Stop kneading and working the dough. Spray top with oil, cover with plastic wrap, and set aside to rise at room temperature for 2 to 4 hours.


Note: I was out for the day, so I made the dough, made sure it was rising after half an hour, then stuck it in the fridge for a 6 to 7 hour slow rise. When I returned, I pulled it out of the fridge for about 45 minutes to an hour to allow the chill to come off before proceeding. Also, if you only have active dry yeast and not instant yeast, mix the yeast with the 3/4 cup warm water and a pinch of sugar first until foamy and activated, then pour over the rest of the dry ingredients with the yogurt and olive oil.


Once dough is proofed and risen, heat a cast iron pan over high heat until practically smoking. Dampen/grease/flour your hands and workspace and gently split the dough into six mounds. Stretch and flatten each mound, place them one or two at a time in the ungreased cast iron pan. Allow to cook for 1 minute on the first side, then flip, cover the skillet, and cook for 30 seconds to 1 minute longer. It will char and bubble and smoke up your kitchen, so have a window open and/or your hood fan on full blast and be mindful of your smoke detectors. Once finished, remove from pan, brush with melted butter, sprinkle with coarse salt and set in tea towel lined bowl to rest while you finish the remaining naan. Serve warm with Indian curries or whatever you'd like. Smiley Happy

Re: What's on your plate?

Well I know what I'm making tonight! Smiley Very Happy

Re: What's on your plate?

I had a modified-Paleo salmon burger with organic celery sticks and organic black grapes. This is "modified" Paleo because Paleo can be super strict about certain foods and I'm not that strict.


To make the burger, stack on your plate:

  • 2 slices of organic dill pickle sliced sandwich pickles (Trader Joe's)
  • 1/2 sliced ripe avocado
  • 1 cooked salmon burger* (I use the wild Alaskan salmon burgers from Costco, found in the freezer section)
  • some sliced cooked red onion*
  • squeezed red sriracha sauce (I use the one with the rooster on the bottle)
  • couple spoonfuls of raw fermented sauerkraut (Trader Joe's)

*The frozen salmon burger is sauted for 5 minutes per side in little bit of organic coconut oil. The sliced red onions are cooked in the same pan, so get nicely browned in the total 10 minutes they're in the pan.


If you try this, you won't miss having a bun at all.

Re: What's on your plate?

I'm not much for pickles or sauerkraut, but my bf is, I'll definitely be sharing this recipe with him and see if it can be made into a meal soon, thank you so much for sharing DiVWA!

Re: What's on your plate?

I hope your BF likes it. The pickles and sauerkraut are part of the whole taste--just contribute to it--they don't overpower it. It's like how some people put kraut and a bunch of other fixins' on a hot dog. Gives some crunch and slight tang to the dish. Plus, you know that raw fermented kraut (the kind not made with vinegar) has lots of good bacteria for your gut, right?

Re: What's on your plate?

Yeah, I'm just not much for fermented or picked things, I'm like the one cousin in my family who's not a fan of pickles, kim chi, or relish. When hot dogs are ordered I'm the gal with the plain one (maybe cheese if I'm feeling adventurous Smiley Tongue).


I always tell my bf and my cousins that it's okay though, the fact that I don't eat it means there's more for them! Haha!

Re: What's on your plate?

I don't care for kim chi myself. Kraut is a bit of an acquired taste; my whole family but me used to eat a bunch of it right out of the jar but I didn't like it. I think the first time I ate it, I was grown up and had some on a hot dog and thought it didn't taste bad. Then didn't have it for years, then got into improving my gut bacteria a couple years ago (after taking some antibiotics and suffering some consequences). I found out then that most of the kraut (and pickles) sold commercially are "dead food," w/o any valuable probiotic type bacteria in them. I did some research and then started making my own kraut. Bubbies is a brand that's raw/fermented, which is good if someone wants to buy it off the shelf. Trader Joe's finally jumped on the bandwagon about 3 months ago.


Kombucha tea is another thing to have for the gut, although the bacteria in that is different from that in kraut.


I don't make my own raw pickles because they're trickier to make, but many people make them w/o any issues.



Re: What's on your plate?

I have a friend who makes her own kraut and pickles her own goods (she was kind enough to share a batch of kim chi with me so I could give it to my boyfriend)!


My bf's grandma used to make her own kraut so he grew up eating it, we go to this local New York-style deli that makes a Reuben that he just loves because they don't skimp on it. 



Re: What's on your plate?

Homemade pizza. Toppings were slightly sweetened tomato/BBQ sauce, thinly sliced fresh organic mushrooms, thinly sliced red onions, fresh organic arugala leaves, slices of Trader Joe's turkey-cranberry sausage, and fresh organic cranberries (unsweetened). 


pizza-12-21-2014EDIT - Copy.jpg

1 Reply