What's on your plate?

[lylysa]

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? 😄

[Ispend2much6]

@CorgiMommy. Thank you for your support!

[peculiarzmakeup]

These look fantastic! Excellence! Enjoy 😊 🍫 @Ispend2much6 

[Ispend2much6]

@peculiarzmakeup  Thank you!

[CookieGirl1]

@Ispend2much6 oh yum!  I'm impressed by your willpower--it's still mostly intact 😉.

[Ispend2much6]

@CookieGirl1  Now that I think about it, having the entire pan in front of me is "instant accountability."

[SportyGirly125]

@Ispend2much6 @Looks delicious 

[Ispend2much6]

@SportyGirly125  Thanks!  It definitely needs ice cream though.

[Ispend2much6]

Reverse-seared picanha with chimichurri sauce.  I don't know how I feel about this; I think I need a better sauce recipe.

[peculiarzmakeup]

Yum! The presentation is so pretty 🤩 love this! @Ispend2much6 

[Ispend2much6]

@peculiarzmakeup  Thank you!

[CynthieLu]

Ooh why hello delicious looking dinner. 🤩 @Ispend2much6 

[Ispend2much6]

@CynthieLu   Thank you!  Fortunately I had leftover broccoli salad to include in the meal.  The steak was a hit; being able to cut it with a butter knife was a good sign. 😉

[Mellmars1185]

@Ispend2much6 The cook on the meat looks perfecto 👌. I don't know if I have tried this dish before. It looks delicious. My mouth is watering and I already ate dinner 🤣

[Ispend2much6]

@Mellmars1185   Thanks!  It's my first time making it.  I usually overcook roasts; and pork chops.  These are triangular pieces of sirloin roast with a fatcap.  Cook at 275 until 115 degrees for medium rare.  I ended up taking it out at 140, and then you sear it on a frying pan to cook the fat.

If I'd taken it out at 115, I think it would have still been walking!

It did cook evenly; I'll definitely use that technique again.

[Mellmars1185]

@Ispend2much6 First time?!? No way! It looks professionally done! I am always afraid to cook meat at home because my SO is such a pro at it. Growing up we only ate our steak well done. When I met him, he made me my first medium rare steak. Maybe that is how he stole my heart..🤔

[CynthieLu]

Lol! @Mellmars1185 🤣 

[Ispend2much6]

@Mellmars1185   There are worse reasons to have your heart stolen. 😉

[CynthieLu]

Lemon Tiramisu 🍋🍰

My niece makes really tasty desserts. It's always special to get to try her creations. 💛 She usually makes these classic with espresso but this time she opted for something new and different, it was fantastic. 👌 

[Ispend2much6]

@CynthieLu  Looks luscious!  Do you happen to know what your niece used for the lemon flavoring?  The recipes I've seen call for dipping the ladyfingers into limoncello, and, well, I'm afraid that would make me "too happy." 😂

[CynthieLu]

I do! She dipped the lady fingers in homemade lemon custard @Ispend2much6 she makes lemon bars and squares, I think she used that know-how to tailor the recipe to her liking. 

[Ispend2much6]

@CynthieLu  That's a genius idea.  Maybe adding cream or half and half to lemon curd would work, plus the mascarpone filling.