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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?

Why is it sometimes its the little things that taste so amazing.  Today for lunch I made a roast beef & Swiss with lettuce and tomato on fresh asiago cheese bread. With my sandwich I had chopped pineapple, sliced mango and mandarin orange segments. I was soooo very happy.  It kind of reminded me of my favorite lunch spot in Houston - Brown Bag Deli - mmmmmm.

Re: What's on your plate?

dinner was multi-grain mushroom porridge with kimchi, seaoned green onion, sautéed spinach and sweet pickled radish, and a greens smoothie (apple, mango, pineapple, coconut, ginger, lime, cucumber and lots of spinach) for dessert! new year's goals implemented a bit early.  stuffed.


love pickles... great probiotic!  and smoothies are a fabu way to get in lots of fruit and veg.

Re: What's on your plate?

New Year Dinner - Pork Roast & Halušky.

Re: What's on your plate?

just had a huge bowl of homemade lentil soup (with tons of carrots, spinach and tomato) and a talt (tempeh 'bacon', avocado, lettuce, tomato) sandwich on freshly made grain bread.  am stuffed.  will be munching on a beautiful bartlett pear for dessert. sipping on some pan-fired green tea with a couple jasmine pearls right now.


going vegan was, for me, a necessity for my overall health.  but i've noticed benefits to my skin as well.


any other vegan bt-ers?

Re: What's on your plate?


Since it was a little cold today, I decided it was the perfect day for chili.  Of course I had to send a pic to my bestie (my chili is her favorite) who was not too happy with me. I had to promise a batch the next time I visit. 

Re: What's on your plate?

Salad for me, another packed in a bento for my sweetie's work lunch. 

Spring greens, romaine, cuke, onion tossed with Dukan vinaigrette recipe made with black truffle oil and fig balsamic. Chicken  slices left over from roasted breasts and a squeeze of green goddess for mine, ranch for his. 

Re: What's on your plate?

Dinner last night/lunch today:


Chicken roll ups


Whipped garlic mashed potatoes


Chicken roll up recipe:


-1 10 oz can of condensed Cream of Chicken soup

-1/2 milk

-1/2 cheese (shredded, of your choice, if you want more, feel free for you cheese fanatics)

-1 pack of 8 cresent rolls

-Chicken breast (about 6-8 oz. per pack of cresent rolls)

-Salt, pepper, seasonings of choice


1. Preheat oven to 350

2. Cook and shred up chicken breasts, set aside

3. Mix soup, milk, cheese together until smooth, season to taste per your liking (I used a touch of lemon pepper, onion powder, salt, pepper this time around)

4. Spoon portion of mix into bake pan (I used a glass 13x9, actually made double this recipe in that size, you have a 8x8 or 9x9 it can work for a single pack of cresent rolls) until base is covered lightly with soup mixture

5. Take each cresent roll piece, add chicken, a spoon of soup mix, roll up, and place in pan, repeat for all

6. Spoon/pour additional soup mix over rolls, top with a sprinkle more of cheese if wanted

7. Bake for 30 minutes (mix should slightly bubble), remove from oven, let cool a bit, serve and enjoy!

Re: What's on your plate?

i've been cutting back on my carbs so i had  scrambled eggs for breakfast, and hot wings and salad for lunch.

Re: What's on your plate?



Monster Cuba Lima

Potato, egg, and cheese breakfast taco


Decaf green tea




Egg drop soup

Salmon and tuna rolls

Vietnamese iced coffee


Decaf green tea




Probably something with salmon....


I'm on enough fluids to power a baby hyena Smiley Tongue 


Re: What's on your plate?

Meep, the weather is getting me well....under the weather. I'm trying to fend off a cold for the past few days which means soups (had soba noodles with dumplings and chicken in broth yesterday), green tea with honey, EmergenC, and plenty of water. 


Even brought out my froggy humidifier to use while I sleep.

Re: What's on your plate?

No pictures, but I ate at Chipotle today. Sofritas finally came to town, it's spicy tofu, so I got a giant burrito bowl. It was so good! I'm going to fall asleep now with a giant grin on my face. Smiley Happy

Re: What's on your plate?

Supppppper easy, cake-like cornbread recipe I follow (my home-ec teacher back in high school gave it to me):


-1 box yellow cake mix

-2 boxes Jiffy corn muffin mix

-2 cups of milk

-1/3 cup of oil

-5 eggs


Preheat oven to 350, lightly grease a 9x13 pan (merely cut the recipe in half if you're using a 9x9 pan). Sift or mix dry ingredients together, add in milk, oil, and eggs and beat together. Get rid of lumps in batter, pour into pan, bake for 40-45 minutes (if you're using a 9x9 pan it may take 35-40, so just keep an eye starting around the 35 minute mark regardless of pan size). 


I adore this recipe because I'm a fan of sweet cornbread and this takes all the guess work out of how much sugar to use and avoiding making it too sweet but also getting it sweet enough. It pairs great with any upcoming Thanksgiving meals or even on its own paired with a cup of hot tea or coffee!

Re: What's on your plate?

Today is Polenta Friday! I'm trying to make a different Butternut "Polenta" on every Friday, using the bargain butternut squashes I keep buying at Trader Joe's.


Here is today's polenta: Chive-Rosemary Polenta. See recipe in older post on this page or next. I replaced the nutmeg with some crushed dried rosemary and added some kinda-minced fresh organic chives.



Other add-ins that you can do:

Dried marjoram

Dried red pepper flakes

Dried thyme

Lemon Pepper

Finely chopped fresh scallions

Grated garlic

Plus other stuff that I haven't thought of yet!


Re: What's on your plate?

Oh my, my meal tonight was a meat and cheese platter.  Not the whole thing but I am stuffed.   

Re: What's on your plate?

Today is "Polenta" Friday so I made my standard butternut-squash "polenta" recipe but added in some chopped carmelized onion.


Re: What's on your plate?

We had chili hot dogs "polenta." I drizzle mustard on the bottom of a bowl. Add a cooked nitrate-free all-beef hot dog. Put some chili on top. Add some cut up pickles, sliced pepperoncinis, and some sauerkraut. Lay a square of butternut "polenta" on top.


We used the fried bacon version of the "polenta." Yum. The reason the polenta goes on top instead of underneath is because it's not true polenta or like a bread that could stand up to a bunch of sauce--it would disintegrate underneath the sauce. On top, it's perfect.

Re: What's on your plate?

Tonight we had braised grass-fed beef short ribs, cut in flanken style. This is my first time eating flanken ribs and they were so good! I made a spicy rub and let them sit out for about an hour, then baked them, covered, at 300 degrees for 2 1/2 hours. Then I removed from oven, drizzled some honey on them, increased the oven temp to 425 degrees, and put in oven again, uncovered, for 10 more minutes.


I served them with some cauliflower and a glass of red wine.


I forgot to take a photo.

Re: What's on your plate?

Should not have browsed this thread during lunch hour. >_<

Re: What's on your plate?

Salmon again tonight, but I broiled it with a sauce to keep it interesting. (We try to eat salmon once or twice a week.)


The sauce was put on the salmon and onion slice and contained sugar-free orange marmalade, coconut aminos, olive oil, fennel pollen, and ground coriander. The salmon was broiled skin side up so the healthy Omega 3 fat would melt down into the fillet; the skin was crispy and yummy.


To complement the slightly sweet sauce, I put ground vanilla on the banana slices.

I drizzled some roasted hazelnut oil on the romanseco (which is a cross between cauliflower and broccoli).


Re: What's on your plate?

Roasted two whole chickens, rubbed them with cajun seasoning, garlic, and butter.  Also roasted whole red potatoes with butter and garlic. 


Gonna take the left overs to work for lunch tomorrow

Re: What's on your plate?

Today for lunch I had a salad consisting of ripe organic diced pear on top of organic broccoli slaw, with roughly cut Spanish salami put on top with a tahini dressing. Broccoli slaw is grated broccoli and carrot. The Spanish salami is a deli package that contains three different Spanish deli meats that's sold at Trader Joe's. The dressing consisted of some organic tahini (to give the dressing creaminess and body), splash of champagne vinegar, and dash of liquid vanilla (to add sweetness to complement the pear).


Re: What's on your plate?

genral tso tofu and steamed rice. Mmmmmm

Re: What's on your plate?

Last night I decided to try something new with the steak cubes I have. Normally it's stir fry or even roasted but I decided to do chicken fried steak nuggets! It came out real well and I can't wait to try it again to tweak the steps.


Here's a good ballpark of what I did:


-About a pound of steak cubes/beef tips

-Cup of flour (I used whole wheat)

-1 egg

-Splash of milk



-Onion powder

-Canola oil (for frying)


1. Start off by dredging the meat lightly in flour.

2. Beat egg and a splash of milk together.

3. Combine salt, pepper, and onion powder per your own taste preferences into the remaining flour.

4. Dip meat into egg/milk mixture.

5. Transfer meat to seasoned flour and coat evenly.

6. Heat up oil on medium heat in a pan on the stove.

7. Once oil is heated, evenly space out meat into the oil (I like to use chopsticks to drop in and place the meat so I can keep a nice distance between me and the hot oil).

8. Cook until batter is even and brown on both sides (recipes I referenced said for actual full steaks or patties to do 5 mins on either side, but since these are smaller pieces I found I could flip over faster).

9. Move cooked pieces to plate with a towel to absorb oil and repeat process with remaining pieces.

10. Once cool enough to eat...ENJOY!


I made a super easy mushroom gravy to go alongside it too:


-1/2 can of condensed cream of mushroom soup

-1/4 cup of milk




Heat everything up on low/medium heat, whisk together so milk and soup are well blended, season to taste.


I didn't get a chance to cut up fresh mushrooms and simmer them into the sauce like I wanted. Smiley Sad


Feel free to add in more seasonings to the batter or gravy if yall decide to try this recipe out!

Re: What's on your plate?

I'm enjoying some shrimp, scallop, squid, avocado, and veggie ceviche right now.....LOOOOOOVE IT!

Re: What's on your plate?

My plans for dinner tonight will be cooking up a baked mac n' cheese bread crumb topped casserole with applewood smoked bacon and broccoli! I have some left over steak cubes that I'll cook up as well.



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