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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?

Have to admit I'm being bad because I'm in a hurry today, canned peaches, pizza rolls, and some toast with peanut butter for lunch.  When I was traveling the other day I had raspberries, bananas, pistachios, and jerky, with salmon, brown rice and asparagus for lunch and chicken gyoza for dinner.  I really need to start eating more like when I travel XD

Re: What's on your plate?

Yum!!! Pistachios are one of my favorite nuts!

Re: What's on your plate?

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Today I had apples with "The Bee's Knees" peanut butter! It keeps me full and energized at work! 

 

 

I also love making oatmeal banana shakes! They are quick, filling, and delicous!

Re: What's on your plate?

Aw, the photo didn't post up! Smiley Sad Is it set on private?

 

That oatmeal and banana shake sounds delicious, I'm sure it would also make a great work out/power breakfast shake too!

Re: What's on your plate?

Well if you must know... lol.... between study sessions I had 2 slices of pizza topped with mushrooms, pepperoni and pineapple and paired it with a Matcha Green Tea Latte from Starbucks.

 

Surprisingly enough the green tea latte is delicious and I get it without any added syrup.

Re: What's on your plate?

I remembered when that latte first came out, holy cow it was so sweet! I never got it without the syrup, and haven't gotten it since actually, maybe that throws the taste off and makes it less like a sugar bomb.

 

Mmmmm, pineapple on pizza!

Re: What's on your plate?

I eat a lot of the same things because it keeps me on track- usually breakfast is a protein shake after my workout followed by an egg white omelette. Lunch is lean protein- usually grilled chicken or salmon with a large serving of vegetables or salad, and dinner is usually a stir fry or a duplicate of what I had for lunch. Snacks are fruit, Greek yogurt, cottage cheese, etc. And a TON of water!!

Re: What's on your plate?

I'll have to post up my recipe for miso honey glazed chicken/salmon! The marinade can really be used for either or!

Re: What's on your plate?

Interesting topic considering I'm on a health kick right now and this isn't the best but all I've had today is a Glucerna Hunger Smart Chocolate shake. It's safe for diabetics, helps curb your hunger without giving high or low blood sugars and it actually tastes really great.

 

The brand makes their own regular shakes for anyone but they are loaded with double the cabohydrates and sugar which make a HUGE difference in stabilizing your sugars as well as weight loss.

 

On that note, I better go eat something for lunch! Smiley Wink 

Luv&Lipgloss, Diana

Re: What's on your plate?

Oooo, that's good to know the difference between those two shakes! I'm sure that'll be very helpful to anyone who browses through interested in that type of product.

 

Smiley Happy

 

Find something tasty!

Re: What's on your plate?

Image may contain: food

Sirloin Steak Pad Thai.

Re: What's on your plate?

Lylysa's red egg party is a hard act to follow! Smiley Wink Here's my usual broiled salmon accompanied by mashed celery root that had mushrooms on top.

salmon-celeryroot-3-24-2017.jpg

Re: What's on your plate?

I joined the Home Chef subscription. I will finally be able to contribute something other than massive piles of drool!!!

Re: What's on your plate?

Agrigento red cabbage with olives and capers, with broiled lamb chops and potatoes.

agrigento-red-cabbage-lamb-chops-3-14-2017.jpg

Re: What's on your plate?

Tonight we had pizza with homemade gluten-free crust. Toppings were pepperoni, mushrooms, roasted red bell pepper, artichoke hearts and black olives.

pizza-3-12-2017.jpg

Re: What's on your plate?

Tonight was a fussier dinner (but also well worth it). I  made beef short ribs braised in porter ale with maple-rosemary glaze, accompanied by sauteed arugula and steamed millet. Drink was rose cava wine.

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Re: What's on your plate?

Tonight I made carmelized celery root with juniper salt and honey, along with something that's like a cross between a sloppy joe, chili and spaghetti.

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Re: What's on your plate?

Shepherd's Pie -- made in the slow cooker on a rather dreary rainy day.

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Re: What's on your plate?

I've been on a salmon chowder kick since it's gotten "cold" in Texas all randomly here and there for the past few months.

 

I start with preheating the oven to 350, I mist some olive oil onto some salmon filets, add sea salt, black pepper, and dill to both sides. I chop up some onion and add it onto a sheet of foil, lay the salmon pieces on top, fold over the foil to a loose fitting pouch (be sure there's some space), let that bake until the salmon is tender but not overcooked.

 

In a large pot, I have chicken stock set to boil (either water and bouillon or pre-made stock can work, I typically have the pot 2/3 full), some potatoes cubed up and some chopped carrot pieces. I add in about 1/2 cup of heavy cream (this measurement accompanies the 2/3 full pot of chicken stock). Once the salmon is out the oven, I shred up just the filets and add that to the soup (if you want the onion too, feel free to add it, I just like the flavor baked into the salmon for the soup itself). Add some more seasoning to taste (salt, pepper, onion powder, extra dill, etc.).

 

Since my first attempt I've added in baby clams, orzo pasta, mushroom chunks, and corn. Like any recipe I've shared, feel free to adjust portions and spices to your tastes!

Re: What's on your plate?

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

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Re: What's on your plate?

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.

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1 Reply