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? 😄

[DiVWA]

Tonight we had Cajun Beef Celeriac (Celery Root) Chili. This is a recipe from Inspiralized cookbook. The celery root is made into a rice by first spiralizing it with the spaghetti-cut blade and then briefly running it through the S blade of the food processor. The chili tasted quite good.

[lyravega]

More celery root! Yum! Umm... Imma need this one, too,  @DiVWA ! 😛

[e4stofthesun]

That is awesome! I need to get that cookbook!

[lyravega]

Hello! Long time no see. 🙂

Just dropping this fantastic low carb and gf burrito pie casserole we had tonight. Mighty good! Super yum! Still want more! 😄

[lylysa]

Burrito Pie??!??!?!?!?

Recipe posted here, please????

[lyravega]

@lylysa , @Anonymous ... Recipe is in spoiler now. 😉

[lylysa]

Aweeeesome! Thank you for sharing!

[Anonymous]

I need this recipe @lyravega

mmmmmmmmmm

[DiVWA]

that looks tempting!

[lylysa]

I ventured to mashed cauliflower the other night. 

I attacked it with a masher at first and wound up with more cauliflower rice, then double checked and found I needed to whip them in a food processor. I don't have one so I broke out the blender which worked just fine. I think I added a bit too much milk/heavy cream because it came out more like creamed cauliflower versus mashed. It was still yummy though, added some garlic butter and shredded parm! 

I'm looking forward to playing with the recipe more!

[DiVWA]

@lylysa, if you steam the cauliflower long enough, you won't have what looks like rice. If I plan to mash mine, I cut it in much smaller pieces than I normally would, and I steam it much longer, like 20 minutes at least. I wait until it's pretty much falling apart inside my steamer. Then I mash it with some ghee until it has no form left to it (except like mashed potatoes). Add a touch of milk for creaminess, but be very conservative in the amount you add. Over-steaming it this way means no food processor or other equipment (other than a hand masher) is required.

[lylysa]

I'll have to definitely keep that in mind! Thanks, DiVWA!

[DiVWA]

Kalbi (beef flanken short ribs) with braised collard greens and millet pilaf.

[DiVWA]

For lunch we had a Christmas salad. Slivered chard massaged with roasted walnut oil; chopped celery, red onion, green onion and fennel; fresh cranberries; chorizo-flavored salami; and a drizzle of bourbon-aged maple syrup.

[DiVWA]

Today we had broiled grass-fed lamb chops with steamed green beans and a fruit salad. The salad had curly endive, cranberries, mandarin orange slices, red onion slices and a dressing of walnut oil, huckleberry vinegar and bourbon-aged maple syrup.

[lylysa]

I've always just pan-seared my lamb loin chops, never considered to broil them!

[DiVWA]

Happy Thanksgiving Eve! We had some homemade spaghetti sauce (with grass-fed ground beef and kale meatballs) on top of spiralized broccoli and broccoli florets. We wanted to go lower carb in preparation for tomorrow. 😉

[lyravega]

😉

[e4stofthesun]

Here's my lunch from today:

Gardein BBQ Pulled Porkless Pocket (a vegan BBQ substitute) with spinach salad (red onions, roasted cashews, pickled okra, and spices with Newman's Own Oil and Vinegar dressing, and a sliced navel orange. It was tangy and sweet and I loved every bite of it! And best of all, I don't feel uncomfortably full or sluggish! No cholesterol!

[e4stofthesun]

Breakfast from last week: Cinnamon raisin bagel with kite hill brand cream cheese alternative (made with cultured cashews instead of dairy), sprinkled with some flax seed, ground coconut, and cocoa. Also added some chopped dates. Sliced ruby red grapefruit, and a cup of maple pecan milk (non-dairy).

Breakfast from this morning: Banana-spinach smoothie with coconut sugar (yum yum, frothy goodness) and cream of wheat with dash of salt, vegan butter, and some maple syrup.

[DiVWA]

Well I guess I like homemade pizza because I sure seem to post it on this thread a lot. 😉 I used all pineapple juice for the liquid in the GF crust. Toppings included cottage bacon, artichoke hearts, red onion, olives, roasted red bell pepper and pepperoncinis.