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? 😄

[lyravega]

Thank you! 🙂

I usually always mix pork and beef when making whatever with ground meat ( unless I'm making a specific recipe that requires only this or that ). We like it better that way. And, yes, definitely not dry.

I totally understand you avoiding mayo. I tend to avoid it, too, even though I adore mayo. But... US mayo is yucky. I don't like the taste of it. So, I make my own. But, I'm not always in the mood for that, sooo....

[e4stofthesun]

Cute presentation! That looks like it came from a fancy restaurant!

What's the base sauce of the slaw? Is it mayo?

[lyravega]

Aw, thank you!

Yes, it is just mayo with some onion powder, garlic powder, some spices...

[e4stofthesun]

Love this thread idea! You're so right- beauty has a lot to do with your health and your diet too! My skin has been so happy, clear, and the redness has gone away ever since I switched to a plant-based (AKA vegan) diet!

Do you mind if I spam some of my meals all at once?

This dinner was so good! It is brown rice, Field Roast Italian (vegan) sausage, fava beans, baby bok choy, roasted red bell pepper and onions, and "oyster" mushrooms.

That time I went to a vegan restaurant in Camden, London! I had vegan dumplings with sweet chili sauce, marinated olives, and a carrot-ginger juice! I also saw Radiohead play right after this meal, AND got ENGAGED that night at the concert!!!!!! Good times! ❤️

A typical lunch I eat at work: a navel orange, pickled okra, Van's everything crackers with salsa, and a spinach-black bean-basil pesto quesadilla with daiya (vegan) cheese toasted in a spinach tortilla. So good! Also, some Gevalia almond milk iced latte!

That time I made vegan pancakes for my boyfriend (who is now my fiance!!!!) Vegan pancakes with frozen berries, mango, Irish Breakfast tea with soymilk, orange juice, and soy whipped cream. The pancakes are so fluffy!

My fancy vegan Easter dinner! Chopped fresh fruit with minced mint leaves, stuffed yellow bell pepper (stuffed with brown rice, chopped herbs, and vegan chorizo), green beans, fingerling potatoes, and grilled eggplant. So good!

Sorry, one last one and I'll stop spamming! I just can't help it! This is another typical lunch I have at work. Chopped celery, banana, strawberries, and a navel orange. Whole wheat bread sandwich with chopped cherry tomatoes, spinach, 'follow your heart' vegan mayo (grapeseed variety) and Tofurky slices. Also, carrot juice and some lemon-ginger tea. So yummy!

[DiVWA]

While I'm not vegan, this all looks yummy. And congratulations on your engagement!

The dumplings look the yummiest to me! 🙂

[e4stofthesun]

Thanks so much! ❤️ Yes, those dumplings were so good. I need to learn how to make those!

[DiVWA]

Today we had the leftover smoked ribs from the other night. I made a millet pilaf to go with them that had very slight vanilla taste to it, to offset the spiciness of the ribs. The broccoli is just for @lyravega (hee hee hee).

[e4stofthesun]

I'd love to try making millet pilaf! Yum to that and the broccoli!! The broccoli looks so tender!

[DiVWA]

This is the first time I've had millet in years. (I usually eat quinoa most of the time when I want a grain, even though it really isn't one.) I really like how millet tastes slightly toasted and slightly sweet. I plan to make other things with it now!

[e4stofthesun]

Cool! I also really like barley as a grain. I think I'm going to use it next chance I get!

[Samtian]

I thought that was a cookie :'(

[DiVWA]

Ha Ha! It was pretty tasty for not being a cookie, actually! 😉

[lyravega]

You trying to give me nightmares?! Keep your bryuckolli, I'll take those ribs, thank you very much. 😉

Hmm... That millet pilaf looks interesting, though... I might need a recipe. I hope it's not sweet?

[DiVWA]

Nope not sweet, but if you hold the currants, it would be even less sweet.

Recipe: Cook millet. After cooked, toss in some ghee, dash of vanilla and handful of raisins.

[DiVWA]

Oh I love food and cooking! This thread appears to be dead so now I've taken it over and it's all mine, mine mine.

[evil laugh]

I've been experimenting with cooking an egg inside a somewhat hollowed-out avocado. Yum! And Trader Joe's has a new jam, Bacon Jam, which is divine on toast. Love it!

No yolking, this is pretty good.... Hello to anyone who happens to find this thread....

[e4stofthesun]

Yum to the avocado! How do you cook it? Wait, bacon jam? What? How?

[DiVWA]

@e4stofthesun, preheat oven to 425 degrees. Hollow out a large avocado. Carefully place egg inside. Bake for about 20 to 25 minutes.

[lyravega]

Yum! This looks delish, and I don't even like avocados!

( Darn it! Forgot to check that jam out. Again. Le grrr! )

[DiVWA]

Hello! We had smoked ribs with broccoli last night. The ribs were Saint Louis type cut, dry rub, smoked for 5 hours. Divine! 😉

[lyravega]

*droolZ*

( But, you can keep them broccyuckoli. )

[DiVWA]

Hello! This thread needs some attention... 😉

It's pretty hot where we live so this morning I put some stuffed red bell peppers into my slow cooker. The pepper skin looks sort of wrinkly (no judging!) and fell apart when dished up, but the result was tastier than I expected.