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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?


Re: What's on your plate?



P.S. Your fancy china adds to the beautiful color of the food! Smiley Tongue

Re: What's on your plate?

...It was deliberate....ha ha jk

Re: What's on your plate?

Truffled Demi-Glace Sirloin Steak with lyonnaise potatoes and peas.

Re: What's on your plate?

That looks amazing! 😍

Re: What's on your plate?

Steak and potatoes!!!! Can't go wrong!


P.S. Please continue the use of your fancy china, I want to see how long these images can last with those plates! Smiley Very Happy

Re: What's on your plate?

Drooling at this. Looks really good!

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Steak and potatoes my fave!!! This looks good and perfectly cooked! 

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Cajun Shrimp Boil with Andouille Sausage. 

I want to make crawfish but those are only sold in 65 lb sacks around here! 


Can't see this in photo but it was spicy and garlicky just like I love! 


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These were the shrimps I was telling you about.  You can just eat them and fill up!  Can also eat chilled!  One of my fave protein snacks! 

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Mmmm yummy!!!

Re: What's on your plate?

Soooo....BT food thread party at your place when you get the 65 pound bag of crawfish, right? Smiley Tongue

Re: What's on your plate?

Hello @wheeeee! You've made/eaten some yummy dinners lately. Tonight we had peanut- and pistachio-breaded pork chops with millet and steamed carrots. Looks sort of simple and it pretty much was--the hardest thing was making sure the pork was thoroughly cooked without burning the crust.

Re: What's on your plate?

Pistachios are yummy!  Need them with pork chops!

Re: What's on your plate?

I've never done pistachios on pork, but I have used it on chicken and even asparagus.


@DiVWA, any tips on cooking the pork without burning the crust?

Re: What's on your plate?

@lylysa, I used quite a bit of oily in my pan and didn't fry the chops for the total cooking time; I microwaved them for the remaining time a couple minutes at 70% power.

Re: What's on your plate?

Ooooo, nice! Thanks for sharing! I would have never thought to incorporate the microwave into the process, but it makes total sense!

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I pigged out last night, no lie. My family celebrated Chinese New Year a touch early and we had a meal of king crab legs, fried and peppered lobster, lobster sauteed noodles, crab fried rice, greens, steamed fish, sweet glazed shrimp with honey glazed walnuts, bbq pork pieces, and sauteed clams!


To top that off, I had a lychee and honey tapioca drink afterward!


My stomach was so full!


My lunch today is the same thing I posted up at the start of this thread (so many left overs), but for dinner tonight I'll be making baked chicken nugget bites with garlic and rosemary infused mashed potatoes, and broccoli.




Re: What's on your plate?

*gasp*! Lemme celebrate with you guys!!!!!!!


Yeah, my parents are visiting me and wants to do stuff. But with this snow storm, I just pray I can make the 1hr drive safely tomorrow to the airport for pick up (then maybe reward myself with a small purchase at Sephora *ahem*.) and the 1hr trip back.


I do have frozen meat/veggie buns, dim sum, fruits and self made upside down banana cake with caramel walnut in the freezer, tho we might still end up picking up some frozen dumplings for Chinese New Year.

Re: What's on your plate?

Eep! Drive safe! It sounds like you're in no shortage of good food at your place.


P.S. Dumplings make everything even better haha

Re: What's on your plate?

oh my gosh you guys are making me hungrrrryyyyy!!!! and also homesick!  it's been ages since I've been able to celebrate Chinese New Year with my parents, they just live too far away.


beautytester I wonder if they are bringing you another 10 lb bag of tomatoes, hahaha




Re: What's on your plate?

You should totally find a diem sum place and chow down!!!!! Nom nom nom!

Re: What's on your plate?

@Drrragon. No, last time they drove, this time it's flying so no food.


Oh oh oh, do you Skype with your parents? If you both have computers with video camera, you can just leave the skype video chat on and eat lunch or dinner "together". That's what I do with my parents and they love it (mostly cuz I'm very curt on phone "Hi, I'm alive, anything new? you guys healthy? ok, bye.").

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Rather than brave the restaurant scene yesterday on Valentine's, I made dinner for my boyfriend and I. Nothing fancy, I cooked up the last huge porkchop we had (baked with spices) and stir-fried some shiritaki noodles with veggies. I also made a steamed pork spare ribs dish that my family has made for forever that my boyfriend happens to love!


I wanted to share the recipe with you guys! To my fellow-nonmeat eaters/nonpork eaters, you can use the marinade to season things like tofurkey or other forms of protein.


First things, first...ingredients (photo 1):


-Port spare rib pieces (you can get pork ribs cut into long strips from the butcher and then cut them into invdividual pieces at home)

-Seasame oil

-Soy sauce

-Oyster sauce (you can omit this if you like, I add it because it brings a bit of sweetness to it)

-Sugar (you can also use honey or just rely on the oyster sauce)

-Onion powder

-Chili powder



-Corn starch (I have Tempura batter as it's virtually the same thing)


As you can see, in photo 3, there's a jar of sauce called Spare Rib Sauce, it's virtually the same as the ingredient list above, comprising of soy sauce, spices, and sugar, only it's a thicker consistency. You can use this instead as the bulk of your marinade (jazzing it up with more spices and the corn startch and oil) or add a bit to the marinade you put together yourself.


In photo 2, you can see all the ingredients added together. From my past posting/thread about chicken noodle soup, you know that I'm not a super stickler on amounts as it's dependant on how much pork you're cooking up. Go off of smell, let that be your balance if you need to add any more of the ingredients to the marinade. After mixing it up, you can let it sit in the fridge to further soak in or move right ahead to cooking.


In photo 4 you see a large pot with water and an upturned ceramic shallow bowl. This is a great way to make your own steamer if you don't have one! Turn the shallow dish upside down as you'll rest a slightly larger one with the pork on top and add enough water to come up to the first line of your fingertips when you stick your fingers down into the pot.


From there, set the slightly larger dish on top, cover with a lid and cook at medium on the stove top, if your stove knob has numbers at 5-6 is good. These cook for a minimum of 30 minutes, even up to 45 if you have more or just want the meat to come away from the bone more.


Photo 5 is the completed product. Smiley Happy


You can add things into the marinade like ginger, garlic, or even sesame seeds, even mushrooms!


4 Replies