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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?

I live alone and am to lazy to cook every day, so my tip is make freezable stuff. When you make cake or cookie, first freeze half of it so you are not as tempted to eat the whole thing right then/there. Same with healthy things, I always freeze half when I make quiche or soup that can be frozen (most of them) so when I've got nothing healthy to eat, I unfreeze those and eat them. 

 

Especially in the summer, some frozen fruit taste as good or better than ice cream. Try frozen blueberries, grapes, and mango by themselves. Other frozen fruits like strawberries, banana, pineapple are great as smoothies. I try to make a batch of chocolate sauce and usually put that in the smoothie along with some flax seeds or chia seeds.

 

Hmm, other than that it's assembly meals. I keep tomato sauce, pesto, and peanut/soy sauce in the fridge. I also keep hard boiled eggs, wilted/stirfried veggies and grocery store cooked chicken in the fridge. I can boil some pasta and put sauce/chicken/veggie over it, or buy some bread and throw things together to boil as soup.

Re: What's on your plate?

I've been in love with baking, from fish to chicken to pork chops. It's so easy!

 

I also love making homefries or potato wedges (even sweet potato ones), but rather than frying, bake them.

 

A couple of girls and I have tossed recipes here in this thread, sift through some of the pages and see if any of them catch your eye! There's a couple of soup/sauce recipes, fish, pasta, and pork recipes.

Re: What's on your plate?

Yah know I don't take advantage of baking enough. I get very lazy and impatient, but thats a really good idea. Baking is a good tip. 

 

The sweet potato wedges sound really good. Any suggestions for seasoning them?? 

 

Thanks for the tip!

Re: What's on your plate?

Also, you can cook up asparagus spears with the same basic formula or olive oil, salt, and pepper at 425 and that cooks up in 10 minutes.

 

You can even get fancy, at the last 3 or 2 minutes, toss in some crushed up pistachios and mozzerella cheese for a change up in texture and some heartiness!

Re: What's on your plate?

I like to stick to basics, but the general ingredients I stick to for sweet potato wedges is:

 

-Olive oil (drizzle over wedges to mix and distribute)

-Coarse sea salt (fine just disappears and coarse salt just adds a kick of flavor)

-Fresh ground pepper (if you have a pepper mill it's great or many pepper varieties have the grinder built in to the bottle now)

-Dried rosemary (I like to crush it up into finer pieces in my hands as I sprinkle it over to release more of the aromatic flavors)

-Chili powder (for a bit of warmth)

-Onion or garlic powder (just a bit for a tough of flavor, you can also fine mince/chop up fresh garlic for this too)

 

Add all that to the wedges and mix it up, go off smell, if you find you like your fries a bit more spicy or hot, add more pepper or chili powder, adjust it to your tastes.

 

Have the oven at 425 and bake them anywhere from 22-35 minutes, you can leave them longer if you like crispier fries or take them out early if you want them softer.

 

The same seasonings can be applied to red or other varieties of potatoes. For the super basic, olive oil, sea sale, and crushed black pepper works just fine!

Re: What's on your plate?

This was my "breakfast of champions". The coffee makes it an adult meal, right? Smiley Wink20130411_085425.jpg

 

Sorry the pic is sideways...I'm ddoing this from my phone and there is no way to rotate Smiley Happy

Re: What's on your plate?

Pfft, I saw this while lying in bed with my laptop sideways, and when you said the pic is sideways, I was like "...but it's not sideways." And didn't realize until now when I saw it again. #BeautyTesterMoment.

 

Lol, you can make it more adult by putting some Kahlua in that coffee. I was too lazy and just went straight to lunch:

- stirfried turnip greens + tomato sauce + Walmart rotesserie chicken as topping for 

- whole wheat pasta (great for my digestion o.O, doesn't make me gain weight like normal yellow pastas do)

- a whole packet of asian egg roll snack thing. =X

Re: What's on your plate?

Hahaha Kaluha idea isn't a bad one...just may not be work appropriate! Smiley Wink

 

Mmm lunch sounds delish!!

Re: What's on your plate?

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Re: What's on your plate?

Cocoa Pebbles!!!! Smiley Tongue

Re: What's on your plate?

Sometimes a girl just wants some Cocoa Pebbles! Smiley Happy

Re: What's on your plate?

Spinach Potato bisque from Joy the Baker

Cauliflower quiche from Smitten Kitchen

 

I made a ton of those 2 things, otherwise I'd just gorge on fried chicken all day long. Also made chocolate sauce (chocolate chips, Kahlua licquor, milk, leftover caramel ice cream) for smoothies (I'm on a banana smoothie bend.

Re: What's on your plate?

aren't smoothies supposed to be a kind of healthy food?  I wanna try your version with chocolate, booze and ice cream!

Re: What's on your plate?

Well, that was the ingredients for my chocolate sauce. The actual smoothie was banana, milk, nut butter, and some chocolate sauce (cuz straight up chocolate chips don't work quite as well).

 

Besides, booze and ice cream are not as bad as ingredients for smoothie than by itself eaten/drinking alone, right?

 

(somehow the grammar didn't seem right, hmm...I'm losing my touch).

Re: What's on your plate?

I went to a sweets shop this weekend and had a white chocolate, strawberry milk shake! Sooo good! It wasn't crazy thick or crazy sweet, juuuust right!

Re: What's on your plate?

Oooh, people have such a difficult time making fruit and chocolate milkshake mixtures, my favorite of all time is chocolate cherry, and so far there's two places that do it perfectly, Johnny Rocket's and Lucky Wishbone (in Anchorage)!

Re: What's on your plate?

I just had a chocolate and strawberry milkshake that was diiiiivine!!!!! It wasn't crazy thick and the it was a perfect balance of berries and chocolate (think they included some white chocolate). Delish!

Re: What's on your plate?

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.

 

BPR.jpg
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

-Salt

-Pepper

-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!

 

Re: What's on your plate?

I will try to make this. I had it at dimsum. Yummy. Thanks.

Re: What's on your plate?

Ooohhh~~

 

I so need to make this! I brought Hoisin sauce (seafood sauce) just because I feel like my cupboard need more asian-ness, but I haven't had a chance or any recipes to use it in. Maybe I will use it with this recipe (I usually don't cook meat since I'm paranoid about bacteria and lazy about washing dishes). =X

Re: What's on your plate?

The Hoisin sauce would be perfect in this dish!!!

 

Clean up is pretty easy, the only dish you wash is the platter you cook it in (unless you have leftovers, then keep it in that platter and stick it in the fridge) and the bowl you mix it in.

 

Of course the knife and cutting board, and chopsticks/spoon that you use to mix up the meat and marinade with, but it's not bad for clean up. Smiley Happy

 

You can also use the marinade just cooking on the stove for beef rather than steaming.

5 Replies