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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?

Oh I don't care how it looks if it taste good, and I'm too lazy so I usually skip frosting (except for Tres Leches cake (fattening alert!)). My specialty that I make for friends' birthday is chocolate rum cake. I can also make classic chocolate mousse and if I have time for the next birthday, I will use that as frosting for the rum cake.


Oh, but speaking of healthy sweets, I love making granola, which are super easy. I put more nuts than dried fruits and less sugar so it's not as calorie laden and it taste good as snack, cereal or on yogurt.

Re: What's on your plate?

Tres Leches cake is SO good -- I'd never had it until recently, and it was so incredibly delicious. I *really* hate milk, too, which is weird.


Speaking of icing, I'm a huge fan of grocery store birthday cake, too...the kind with icing so sugary, it crunches. It's kind of my secret shame, haha.

Re: What's on your plate?

 yay tres leches. I didn't have evaporated milk so I used half cup of Kahlua instead. =p. curiously enough, I don't like drinking much, but I love liquor in cakes.


Ahh vices. mine are thin mint and spicy ramen, which I usually try to make healthier by throw some lettuce in the soup and cracking an egg on it (boil until egg is cooked).


Re: What's on your plate?

Thin Mints!!! My buddy's daughter is a Girl Scout so I was able to get cookies on preorder and got them two days ago!!!! Samoas, Thin Mints, and Shortbread for me!


The best ramen I ever had was in Honolulu, they have so many ramen restaurants there it's crazy! I had mine spicy with an egg too, and since they're prepared when you order them, they're not just seasoned by a salt packet. So delish!

Re: What's on your plate?

I have a soft spot for grocery store sugar cookies, the soft ones with the thick layer of icing on top with sprinkles in fun colors. I don't eat them too foten, but if they're at a party or some function I make sure to grab one...okay, maybe two!

Re: What's on your plate?

Granola!!!!! I buy granola that has hemp seeds in it, it's delish! No side effects from the hemp! Smiley Tongue


I'm also a fan of chia seeds which are high in omega 3! I put 2 or 3 teaspoons into a 8 or 10 oz. drink and let it sit for about 15 minutes and they turn to a jello-like chewy texture. It's real unique, and is great in iced drinks like spritzer juices or teas. They're also high in fiber!


My boyfriend never had mousse before his last birthday so I made some dark chocolate mousse with fresh cut strawberries (cut into little hearts) and served them in goblets.

Re: What's on your plate?

I do flaxseeds. I've never found chia seeds in grocery store before, will have to look.


Try this one for impressiveness, google "sprinkle bakes chocolate cupcakes with flaming strawberries"

Re: What's on your plate?

Its fathers day weekend so my family has been grilling up a storm---burgers, sausages, organic chicken legs, corn, hot dogs YUM Smiley Very Happy Today we had a mini feast, tomorrows the grand finale.

Re: What's on your plate?



I may just have to bake these to impress the boyfriend for Valentine's! Heck, I'll bake them just to impress me!


I've found some Asian markets to sell chia and also whole food, health stores. It's cheaper in the Asian markets and you get a bigger bag.

Re: What's on your plate?

Sauerkraut roasted with smoked and dried pork ribs tonight. This dish is ultra mega giga delicious!



Re: What's on your plate?

Oh. My. You make the best dishes. First that beef bourguignon and now this?! I would eat everything covered in sauerkraut. Yes.

Re: What's on your plate?

Awww, thanks, Gwen. You make me blush....


I feel the same way 'bout kraut! Yes.

Re: What's on your plate?



I cannot deal with the pork belly and pork ribs.  :-(   I hate you all.  I do!  You must believe me.  Yes...I do. (please give me some ribs)


*No worries, this can be solved pretty quickly.  I will pick up smoked bbq ribs (dry rub) tomorrow...all will be okay with the world.  I should do this after my errands...nobody wants to see bbq lips trying on Chanel.*

Re: What's on your plate?

Nope. Ain't stopping any time soon.





Re: What's on your plate?


Re: What's on your plate?

Did you have both the kraut and ribs together for roasting? I'd love to know how you seasoned the ribs, I did roasted pork loin pieces this week and have more in my freezer to cook up and would love more recipes and variations!

Re: What's on your plate?

Yes. After some kraut sauteing ( braising? frying? I'm really not familiar with all the cooking wording in English. ) with spices, garlic, onion... on the stove, you roast them together. No need to season these ribs, they are dried, and smoked, they already have very distinctive flavor/taste. Kraut is what needs to be seasoned. I don't know about using roasted pork loin pieces. That would be a totally different dish, as for this one you need smoked and dried meats. But, you can try it. It should still be good. I'll go through process of frying the kraut in my head, and I'll try to put it down. In English. ( LOL! And - hisssss! ) And, I'll PM it to you later. If that's ok with you?



Re: What's on your plate?

Oooooo that's good that no additional seasoning is needed for the ribs. I bet the roasting of the kraut and smoked ribs together adds that much more to the flavor!


PM away! I'll be looking forward to it!

Re: What's on your plate?

Oh, yeah! Those ribs are excellent "seasoning" themselves. They give fantastic flavor to this dish.

Re: What's on your plate?

I second DiWA. I love sauerkraut. There is a polish dish that I'd been copied for sometimes but don't quite get it right and my Polish friends somehow always made it better. I think it has kraut and sausage. I need to copy this. This looks simple enough that I can do. Am I wrong? Smiley Happy

Re: What's on your plate?

Technically, it is simple. The "trick" is good kraut ( fully fermented! You can make that yourself, it is simple. It just takes some time fermenting. ), and good, "trustworthy" dried, smoked meat. If those two factors are not there, the whole dish is off. The taste is different. It is just not it.


Also, you need authentic seasoning ( and meats ). And, usually you have to look for those in special ( ethnic ) kind of stores, where they sell this kind of stuff. So, if you're making that Polish dish, ask your friends what kind of seasoning ( and sausages ) they use, and where can you get some. ( Improvisation doesn't really work, as the dish will be totally off. )


I should probably stop posting these ethnic dishes, simply for the reason I use a lot of stuff that most people can't, or don't know where to find. And, if you don't have those specific things, the dish is not it. It is something entirely else.