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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 went back and reread your post, I thought at first you were brewing regular sweet tea but added a bag or two of a lemon tea! Pardon me while I clean out the taste buds from my eyes! Haha!

Re: What's on your plate?

lol No worries, chica. Smiley Wink

Re: What's on your plate?

Had to post as I am a sweet tea addict. here is my sweet tea recipe with a secret (well not really) ingredient.


6 bags Luzianne,  boil water and brew for 10-15 min

2cups sugar, pour in and stir till melted

**1/4tsp baking soda  mix in while stirring (this removes the bitter taste and makes it so smooth )



You're right midnightangel no artificial sweeteners real sweet tea uses real sugar Smiley Happy

Re: What's on your plate?

@ Calamityjane....Luzianne, are you a gal from the South too? Smiley Very Happy

Re: What's on your plate?

i threw some chicken in the crock pot, poured a bottle of thai peanut sauce over it and a bit of peanut butter, then added some edamame, leeks, water chestnuts and broccoli slaw at the end and served it over chow mein noodles. soo good Smiley Happy 

Re: What's on your plate?

Peanut noodles are delish, and with the crock pot I'm sure all the rich flavor simmered in even more to the meat and veggies!



Re: What's on your plate?

it was SO good! next time i'll add less sauce to it, but other than that it was a very successful experiment! 

Re: What's on your plate?

Ooooo, and you can roast/toast the edamame too and use that to top off the dish when you serve it up for some crunch!

Re: What's on your plate?

that's a great idea! 

Re: What's on your plate?

@Jaimelove- I've been making a lot of crock pot recipes lately; I'll have to try this!  Smiley Happy -Laura

Re: What's on your plate?

i was pretty impressed, especially considering it wasn't a recipe... just something i randomly threw together! if you have a trader joe's nearby i recommend using their thai peanut salad dressing Smiley Happy 

Re: What's on your plate?

Thanks for the tip! I actually do all my grocery shopping at TJs! I'll check it out. Smiley Happy -Laura

Re: What's on your plate?

so do we, unless it's some random thing we just can't find there Smiley Happy 

Re: What's on your plate?

Does anyone know how to make some good Chinese Fried Rice??

My favorite restaurant changed cooks or something and the rice is now so bland. Smiley Sad

I would love to try making it myself! Anyone made Fried rice or have a recipe? Lylysa maybe???

Re: What's on your plate?

Say no more! I'm here! Smiley Tongue


What's funny is that I saw your reply without the full write up, just up to the "Chinese Fried Rice" part and hopped right in!


Be sure the rice you use is a day old, this is key! It helps cook the rice, let it cool, store it in the fridge for the night then break it up before frying. This helps dehydrate and cool the rice so it can "crisp/fry" up a bit in the oil and pan. If you use fresh rice, it'll want to just absorb all the oil and you get a squishy, oily mess. Try using jasmine rice as well, it's a good in-between size in term of grain length and flavorful! If you can't make rice ahead, try adding a bit less water to cook up a fresh batch so rice isn't as moist.


Use either peanut, canola, or olive oil (not extra virgin, regular OO), which keep to a more neutral flavor, although the peanut gives it a bit nuttier, heartier flavor.


Start with oil in the pan and making sure it's heated up and you can add things like onion or garlic to it at this point so their flavors cook out into the oil and transfer to the rice better. Add in the rice and keep it moving and mixed. Don't let it linger and have the bottom burn. Add in your veggies and meat of choice (be sure the meat is cooked already) and mix up. If you want egg, you can go at it two different ways. Just pour beaten egg to the rice direct, this helps "coat" the grains and result in smaller separate egg bits or you can scramble up some in a separate pan, break apart and add that separately to the fried rice so it's larger, separate chunks.


In regards to seasoning with soy, there's a few variations. There are actually soy sauces made to give more "color" to rice and not so much a saltiness, same thing with others adding more "flavor" and not so much color. I find that ones labeled "mushroom soy sauce" tend to add more of that rich, deep brown color to amplify the fried aspect more than traditional soy sauce where if you add enough to make the rice brown, it's way too salty. Try playing with a different combination or both or either one to see what you like! There also fish soy sauces, which I'm a huge fan of (I use it to steam fish), but it has a sharper taste to it and I don't use as much compared to regular soy.

Re: What's on your plate?

MHmmmmm! I must to go to the store ASAP!!! 

I will be making some very soon hopefully!! Smiley Very Happy Smiley Very Happy

Thanks for that detailed explanation! I'm not a great cook so it helps tremendously than a reg recipe!! Smiley Very Happy

Re: What's on your plate?

No prob! I hope your fried rice comes out awesome! Give us an update!

Re: What's on your plate?

*runs home drooling to try new wok* 

My mom left me a wok the other day, so definitely going to try this among other things! One question, do you put the veggies into the rice when they are cut and raw or do you have to separately simmer the veggies beforehand then add to rice?

Re: What's on your plate?

It depends on how you like your veggies, super cooked and a tad soft or still crisp.


I like to add mine about half way so whether I'm using frozen (try to pour out frozen veggies into a dish to ensure you're not dumping in random ice chips) or fresh veggies they cook up nicely without being hard or mushy. I avoid using canned veggies though, they're too soft to fry up for my tastes, but if you HAVE to use them for the sake of saving time, strain/drain them (even rinse off a bit if the can has salt added), pat dry a bit (avoid getting extra water/moisture into rice you want to fry up not sog down), then add toward the end, kind of where you would add the egg that's already scrambled so you're more so mixing/slightly heating them up rather than "cooking" them.


If the fresh veggies are small enough they should cook up fine, but if they're larger, shimmer them a touch.


P.S. A wok would be perfect for miso-honey glazed chicken....I can write out that recipe as well if you want!

Re: What's on your plate?

Sweet! I will be cooking raw veggies. Those edamame seeds I planted last Spring turned into plentiful 3 foot plants! I will be adding some of those as well as other veggies. I can't stand mushrooms (the smell, the taste, the texture), so I will be on the hunt for a great fried rice making soy sauce! 


For some odd reason, I don't fancy the taste of miso soup because it taste too much like fermented mushrooms to me. However, I love glazes especially when honey or anything sweet is involved! YUM

Re: What's on your plate?

I'll type out the recipe here for you soon, maybe even make it in the next few days so I can have photos added! Smiley Happy


Miso soup has to be balanced right, if there's too much paste, it's too salty and overwhelming, it has to be light. When I add the recipe you can adjust it to taste, the miso paste adds nicely to the consistency, but I add enough honey personally to where it's not MISO IN YO FACE Smiley Tongue!


OMG! Edamame!!!! I totally have some frozen that I could have added to my scallop, mushroom, broccoli, brown rice and quinoa mix last night, darn! Ooo, you could roast edamame and add them in close to the end for a crispy, heartier texture and flavor (add some cracked black pepper or sea salt to them).


For an alternative to the mushroom soy sauce, check out:


The brand is Lee K um (BT bleeped out the "k" and the "um" together so I spaced it out) Kee, and it's their Medium Dark Soy Sauce (it sounds like the foundation world of soy sauce you use "light" or "medium dark"? Haha!), it's a touch thicker, but again, not as salty so good for adding color!

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