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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?

At the moment I am endeavoring to make sweet tea with Bigelow Lemon Lift tea. It will come out tasting like either lemon cookies or utter nastiness...

Re: What's on your plate?

Oooo, keep us posted, if it turns out well please share the recipe! I love lemon cookies!

Re: What's on your plate?

It turned out alright actually.

 

Sweet tea is insanely easy to make:

 

1 tea bag (cheap, low grade tea like Lipton is ideal) to about 10 oz. of boiling hot water. Let steep for at least 15 minutes before adding sugar.

Stir in a @#$% ton of sugar! Preferably while the tea is still hot or warm so the sugar melts all the way.

Let the whole mess cool for a few hours (or 1 hour in the refrigerator). Then pour over ice (in a glass of course). 

 

Warnings:

Do not make with artificial sweetener. It's inauthentic and tastes like crap.

 

This is a recipe that's as heavy & southern as Paula Deen (minus the racism).

 

Sweet tea is highly addictive - drink at your own risk! Smiley LOL

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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?

How many bags of the Lemon Lift did you add to the regular sweet tea recipe? I want to get the ratio right! Smiley Happy

Re: What's on your plate?

I used a 10 oz. cup and 1 tea bag.

So it's 1 tea bag for every 8-10 ounces of water that you steep. Smiley Happy

Re: What's on your plate?

Gotcha!

 

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?

it's pouring down rain outside, we all have head colds, and i've got a pot of home made chicken soup cooking up on the stove Smiley Happy perfect night for it! now if only we had the fireplace cleared and ready for winter! i think that may be a project i plan for my boyfriend very soon Smiley Very Happy 

Re: What's on your plate?

Heck yes! Chicken noodle soup is the best! I think I've posted a recipe somewhere for a version I make, what all do you use/put in yours?

 

 

Re: What's on your plate?

i go really simple on it, i don't like my chicken soup to have a ton of seasoning in it! i mostly just add salt and pepper to chicken broth and then carrots, celery and potatoes along with the chicken and egg noodles Smiley Happy i did add some garlic to it this time around though! it turned out sooo good Smiley Happy 

Re: What's on your plate?

Simple is definitely to go, I find letting the chicken actually cook in the broth helps too. Celery def adds a good flavor. Fresh herbs are always nice too!

Re: What's on your plate?

My dad had almost perfected his chicken noodle soup.  I always compare it to my grandmothers soup, that of course I didn't get it before she passed.  I'm thinking we may need to cook up a batch as soon as it gets a bit colder.

Re: What's on your plate?

I haven't made chicken soup in a while since I haven't been sick recently (well besides that week everyone was sick, but all I had was sinus pressure, never got sick) 

Mine is usually so packed with veggies I don't have room for noodles Smiley Tongue 

I like to start my soup off with making a garlic based broth: 1-2 heads of garlic, simmered in a some water, white wine & a touch of truffle oil. After a while I mash the garlic up until it's dissolved. 

Then I add: more water, sautéed onions, mushrooms, carrots, celery (if I have it), sometimes corn, turnip or parsnip... what ever veggies I have in the fridge. 

Lots of herbs: oregano, smoked paprika, basil, cracked pepper, thyme, dill, bay leaf...

A few chicken breasts, once they are fully cooked, I take them out, shred them & throw it back in. 

I love to pack my soups with antioxidants & cold fighting properties. & Using a garlic broth saves me the time & energy of straining chicken legs & cleaning them. I try to stay away from pre-made broth because they tend to be high in sodium & preservatives. I like the Organic ones, but they get expensive & the garlic broth is so easy to make. Besides I usually have enough ingredients at home to whip up a soup in a few hours without having to drive to the store.

Re: What's on your plate?

Ooooo the garlic in the water/broth sounds super good, I've yet to try that! *idea stored away for next time* Thanks, girl!

Re: What's on your plate?

Yup! I do this for stews too. 

Re: What's on your plate?

Oh heck yes! I always load my beef stews with garlic!

Re: What's on your plate?

Today was an odd meal day.  Haven't gone grocery shopping in a week so it was all about using what was in the house.  I made Panko Breaded Chicken and Stuffed Mushrooms.  I mix fresh grated Parmigianao Reggiano, Pecorino Romano and Parmesan cheese into the breadcrumbs with Italian seasoning.  It is heaven!  

 

Re: What's on your plate?

Errrmahhgerrrddd!!! Stuffed mushrooms!!! Share share share! As in share the food and the recipe! Smiley Tongue

 

I always buy mushrooms but never stuffed them! I have some chicken breast left over from last night and some ground turkey for tonight. It might be another casserole night.

 

 

Re: What's on your plate?

I was so excited that they turned out since they were my first attempt.  I had read a few recipes & decided to merge them together.  I used Panko breadcrumbs because those are the only ones I buy.  

 

1 Pkg Baby Bella Mushrooms

1 Cup Italian seasoned Panko breadcrumbs or plain + 2t Italian Seasoning

1/3 - 1/2  cup + 2T grated Pecorino Romano Cheese 

1/4 cup Mozzarella Cheese dices into pea size pieces

1/4 cup chicken broth

Olive Oil

 

Preheat over to 375. 

Clean mushrooms, remove stems and clean out inside to remove gills and make a well to hold the filling.

Dice up the stems of the mushroom and quick saute in olive oil until softened.

Mix breadcrumbs,mushroom stems and Pecorino cheese in a small bowl to combine.  Add chicken broth a little at a time until the mixture is the consistency of wet sand.  If you get the mixture too wet add additional breadcrumbs until the correct consistency.  Add mozzarella cheese pieces and mix.  Stuff the mushrooms and slightly mound.  Place mushrooms on a baking sheet or glass dish lightly covered with olive oil.  Sprinkle the mushrooms with the 2T cheese and sprinkle with oilve oil.

Bake for 35 minutes or until mushrooms are tender & tops are brown.

Re: What's on your plate?

I need more cheese, I used up the last of my 5 cheese blend in a chicken casserole last night and only have mild cheddar left.

 

This recipe is DEFINITELY doable, more than likely within the next week or so *fingers crossed*

 

I want to let you know, I passed the pizza recipe you shared to my bf's sister because I was showing her photos of the ones we made!

Re: What's on your plate?

I always have a hunk of Parmigianao Reggiano, Pecorino Romano and Parmesan cheese in my fridge.  The first time I made the breaded chicken with those cheeses mixed into the breadcrumbs I thought I had died & gone to heaven.

 

That is awesome - share the pizza love. Smiley Happy

Re: What's on your plate?

^_^

 

Heck, I might have to buy even bigger mushrooms just to satisfy my tummy!

Re: What's on your plate?

I looked for the largest baby bella mushrooms I could find.  My dad already said he wanted them for Christmas Eve.  Maybe I'll try regular portabella mushrooms.

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