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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?

Lucky you, knuevekm!! Smiley Happy

<3, Randee

Re: What's on your plate?

That looks delicious! And the bowl is really unique and cool!

Re: What's on your plate?

Bean cakes made with applesauce and topped with guacamole!

Beancake.JPG

Re: What's on your plate?

Ooooooo, did you make the bean cakes, applesauce, and guacamole? If so, share share share the recipes! Smiley Very Happy

Re: What's on your plate?

Wholly Wholesome's guac! the recipe is really forgiving. add some spice!

 

19oz beans drained

1/4 c coconut flour

1/4 c buckwheat flour

1/4 c Olive oil

2T flax

1/2 t soda

3/4 t baking powder

1/8 t salt

1 c pumpkin or applesauce

 

Opt 2 t vinegar

375-ish degree oven

Re: What's on your plate?

LOL! I totally misread your picture post as the bean cake and applesauce being separate, upon reading it again, I realized it's made WITH applesauce included!

 

That sounds yummy. I've only ever had soba/buckwheat noodles but never toyed around with purchasing buckwheat flour on its own.

Re: What's on your plate?

Soba with yam blended is the best noodle period for anything.

 

I have been making biscuits with coconut and buckwheat flour but I'm not happy with the recipe yet. From my standpoint, they need to be on equal footing with the gluteny catshead biscuits I grew up with before I would share it. lol.

 

The most successful recipe has been with some chocolate cookies. I haven't made those in a couple years, but they are gluten and diary free.

Re: What's on your plate?

Oooo yam noodles (shirataki) are delish!

 

Hmmm, are the biscuits made with coconut and buckwheat not hearty enough or doughy enough? What's been your experience with using either flour for biscuits? I'm curious because I love me some biscuits, rolls, and carbs in general LOL!

Re: What's on your plate?

The (current recipe) darn things are too dense imo, the insides stay really moist and the outside is crispy-critter. The next attempt I'm going to make half dollar sized biscuit and drop the butter in favor of oil. They taste alright and even better with honey on top. The texture on the inside being moist and still like it isn't cooking is really off.

 

Adding buckwheat in addition to a normal flour adds a nutty taste and good carb benefits (buckwheat is a heartier cereal and technically a pseudo cereal- suitable for gluten and diabetic friendly diets). They also make a super lacy looking savory pancake if you ditch all other flours, you just have to keep the batter stirred up because the density makes the buckwheat settle to the bottom.

 

I can vouch the coconut flour does make a good substitute for doing a roux. Still getting a feel for it, but it is a neat product (and that lovely smell).

Re: What's on your plate?

Do you find that the coconut flour for making roux just dissipates easier and smoother than normal flour? 

 

You have me extra curious on the buckwheat for pancakes now, I make pancakes currently with wheat flour and like the heartiness it gives, but if you're saying buckwheat adds a nuttiness then it'd be great for banana nut pancakes!

 

Mmmm, honey and biscuits....lemme just have a moment. Smiley Tongue

 

Have you ever seen the newer Charlie's Angels movie with Cameron Diaz, Drew Barrymore, and Lucy Liu? The mention of too dense biscuits makes me think of the scene where Drew Barrymore throws a muffin Lucy Liu made at Cameron Diaz and it's so hard and dense it just makes a hole and lodges itself in the wall!

Re: What's on your plate?

I think coconut from Bob's Red Mill is on par with the fine sifted biscuit flours like White Lily. The benefit to it in a roux is the high fiber content and how much moisture it can soak up.

 

Banana nut pancakes or chocolate pancakes, just be careful because the color of the batter darkens a bit as you up the concentration of buckwheat. Can make the color check for doneness a little more tricky but nothing impossible.

 

I've only seen bits of CA, lol that they would do a cooking scene. I always think of Drew with the pancakes in 50 first dates. But the biscuits that are being my problem child are not that dense, they flake perfectly! I just swear there is not enough loft to the mix and that is why it is sitting gunky in the middle. Maybe as a yeast biscuit it would work better.

 

Re: What's on your plate?

I can imagine the buckwheat  would darken up a bit, the same goes for my whole wheat pancakes.

 

50 First Dates is a cute movie...now I wanna build/eat a waffle house!

 

Once you nail down a recipe for the biscuits I'd love to hear it!

Re: What's on your plate?

Since it is such a cool fall day here in OH, I made a delicious beef stew for dinner. Mmmmmmm image.jpg

Re: What's on your plate?

LOVE that it's giant chunks of potatoes!

Re: What's on your plate?

If I'm having stew I want potatoes I can see. A friend makes it with potatoes and carrots cut into little cubes. I can't tell what I'm eating. 

Re: What's on your plate?

Tiny cubes are best left for pot pies or stir-frys!

 

If it's a soup or stew.....MOAAAR BIGGERRR CHUNKSSS!!!!

Re: What's on your plate?

I know!!!  I can't wait for my dad's first batch of vegetable soup.  It has every vegetable I can think of - corn, green beans, Lima beans, carrots, parsnips, broccoli, tomatoes, kohlrabi, cabbage, okra, celery, peas, potatoes, onions, leeks and any other vegetable that catches our eye. Mmmmmmm.

Re: What's on your plate?

Oooooo nice, what's funny is that I'm still a touch picky on veggies, but I love them in soups!

Re: What's on your plate?

Me too, I wouldn't eat some of those veggies any other way.  Smiley Happy

Re: What's on your plate?

What type of meat/cut of meat did you use for the stew?

Re: What's on your plate?

I took the easy way out and picked up pre cut stew meat.  Normally I buy a bottom round roast and cut it down.  I browned the meat and cooked it with a can of tomatoes and covered the meat with beef stock for like 4 1/2 hrs before I added anything else. the meat totally fell apart when it was done. 

9 Replies