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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?

image.jpgTuna salad, cottage cheese, romaine, green goddess.

Late night lazy hungries struck.

The tuna salad was made yesterday. 

Re: What's on your plate?

Are those sesame seeds, Mimibel?

Re: What's on your plate?

I wish I took a picture before I completely devoured it, but this is what I made for dinner tonight:


-Spicy smothered pork chops in sage gravy

-Egg noodles with browned butter

-Shredded Brussels Sprouts and Tart Apple salad with toasted walnuts, pecorino and honey-mustard dressing


Totally hit the spot today. Yesterday, for lunch, I whipped up:


-Scrambled egg with ham and muenster cheese

-Pan-fried peppers, garlic, and onions with fajita spices

-Toast with apple butter

-A little bit of almond milk to drink


I feel like I'm eating like a bear. But, I mean, I guess I should be! I work out a lot and I'm supposed to eat a little bit more than usual. I'm just thankful I have a growing appetite these days. Food is awesome.

Re: What's on your plate?

You had me at "smothered"...*drool*


I love egg noodles! If you're eating like a bear, you must be one happy bear! Smiley Very Happy

Re: What's on your plate?

Went to the farmers market this morning, and got a little over excited....



My first attempt to make a dent in this pile was lunch today! Sauteed patty pan squash w/ tomatos and basil. Tasted like summer Smiley Happy


basil patty pan.jpg



Re: What's on your plate?

I'm lovin' all the color!!!! Kudos to kick-butt finds at the farmer's market!

Re: What's on your plate?

Noosa tart cherry yogurt with chunks of Theo coconut chocolate bar.

cherries and chcolate.JPG

Re: What's on your plate?

Aaaargh, Noosa is soo good! They don't carry it at any of my local stores. I have to drive an hour to find it! But sooo worth it Smiley Very Happy

Re: What's on your plate?

Last night, we had a pizza from the Sausage Factory (Castro, SF) and it was everything I had been dreaming about..

We ordered a Tony's Special (Salami, Mushrooms, Bell Peppers, Onions & Sausage), walked up the block to the Castro Coffee company and picked up two bags of fresh, dark beans...

-the Fog Lifter has been my new favorite for the past few weeks; "Strong Morning Blend of Central American and African Coffee; Bold Flavor with kick."

and a new of that I think I am already loving

-Barbary Coast ReserveA full Dark blend of Central American and African Arabica's .A strong but not smokey roast that's sure to please your palate

Re: What's on your plate?

Both of those coffee blends sound so good! Smiley Happy

Re: What's on your plate?

Cauliflower 'mac' and cheese. I've been craving comfort foods with this crappy weather, so I've been making this often. Just your basic creamy sauce with steamed cauliflower. For the sauce I make a bechamel with skim milk and stir in a bit of grated onion, dijon mustard, and grated sharp cheddar. Yummmm.



Re: What's on your plate?

Can I just sop that up with a roll? Smiley Tongue

Re: What's on your plate?

Today is Polenta Friday! I have only two more butternut squashes left (that I bought from TJs) so this polenta project will be ending soon.


Today I substituted ground nutmeg with some dried marjoram and dried basil, and then added about 5-6 ounces of chopped sun-dried tomatoes. These are the sun-dried tomatoes sold in bags (not packed in oil).


polenta-sundriedtoms-1-16-2015aEDIT - Copy.jpg

Re: What's on your plate?

Mmmm, this looks so good!

Re: What's on your plate?

I promised to post this last week, but got all caught up in stuff. Lylysa requested the recipe for the jam-filled thumbprint cookies that I had on my holiday cookie tray photo. So, here ya go:

Jozkid's Aunt Anna's Kisses:

1/2 Pound Butter (can use salted or unsalted)
1 C Powdered Confectioners Sugar
2 Egg Yolks
5 Tblsp of Light Cream, Half and Half, or Milk
1 Tsp Vanilla
3 C Flour sifted with 1/2 Tsp Baking Powder

Cream butter with sugar. Add yolks and mix. Add cream and vanilla by spoonful and mix. Add flour/baking powder mixture. Make small balls about the size of a walnut and place about 2 inches apart on ungreased cookie sheet. Use thumb or index finger to press indent into top of each cookie and then fill indent with scant amount of fruit jam (strawberry or raspberry work well). Bake at 375 degrees for 14 minutes. 

The cookies are done when they turn barely golden. If they brown, they're overdone. Also, they will not spread, so you can fit a lot on the sheet. I think this recipe makes about 4 dozen or so cookies.

Re: What's on your plate?

Thank you!

Re: What's on your plate?

This is my last Polenta Friday until fall. I made plain polenta but tried substituting the parmesan cheese with ground flaxseed; the result was just as yummy but perhaps the polenta held up better structurally and may be slightly grainier (still just as tasty).


Here is the final version of my recipe, in case anyone wants to try it. Drop me a PM if you try it!


Butternut Squash “Polenta”


2 pounds fresh butternut squash *

3 eggs, slightly beaten

1/2 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese (the kind in the green sprinkle container is okay to use) or 1/2 cup ground flaxseed

1 cup blanched almond flour


Preheat the oven to 320 degrees F. Peel the squash and then dice it into about 1/2-inch squares. Put the diced squash inside a couple of vegetable steamers. Steam for about 20 minutes, or until the squash is very soft. Let it cool and then put all the squash into a large glass bowl. Mash the squash by hand with a potato masher.


Add the beaten eggs, salt, nutmeg, cheese and almond flour and mix well. Put the mixture into a 9x13 inch baking dish that has been lined with parchment paper. The mixture will be the consistency of thick mashed potatoes; use a small metal spatula to spread the mixture to all the edges and smooth the top.


Bake for 1 hour, or until the polenta feels firm and is browned around the edges. Remove from the oven and let sit for 10 minutes. Remove the parchment (with the polenta on top) to a large cutting board. Cut the polenta into squares in whatever size you want. Serve hot with a sauce on top.


For leftovers, pre-cut them into squares and wrap each square into its own cling wrap and then store all wrapped squares in a sealed gallon freezer bag.


To re-warm leftovers, defrost the wrapped square(s) overnight in the refrigerator. Microwave or reheat in the oven until the square(s) is/are heated through completely.


Optional add-ins:

Dried seasonings such as rosemary, marjoram, thyme, lemon pepper, oregano, aleppo pepper, red pepper flakes, etc.

Finely chopped fresh scallions, or herbs like parsley, basil, chives, etc.

Whole fresh cilantro leaves (no stems)

Chopped carmelized (fried) thinly sliced onion or fried bacon (chop after it’s fried)

Chopped sun-dried tomatoes (the kind that’s dry, not the kind packed in oil)

Grated garlic


* Try to choose a squash that is longer in the “tubular” area and less bulbous. Then try to just use that part for the recipe because it’s easier to peel and dice than the bulbous part. Best to weigh the squash before peeling/dicing. Cut off the long part first and weigh it (unpeeled) to try to get to the needed 2 pounds; if more is needed, then cut into the bulbous section, seed it, halve it or cut off a part of it and add it to the scale until reach 2 pounds or an ounce or two over 2 pounds.

Re: What's on your plate?

I know I'm gonna be trying this... But, I don't know when. Anyway, you will hear all about it when I do. Smiley Happy

Re: What's on your plate?

Toasted Bagel, one egg cooked over medium w/ a touch of olive oil, one slice of colby jack cheese, one slice of thick sliced smoked bacon and a heap of sriracha sauce. Breakfast sandwich is served!

Re: What's on your plate?

That sounds sooooooo good!

Re: What's on your plate?

Okay which one of you ladies took a bite out of my very last tiramisu chocolate truffle? hehe just kidding it was me! Smiley Wink 



3,026 Replies