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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?

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.


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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).


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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).


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Re: What's on your plate?

IMG_20150303_165929.jpggenral 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.



Re: What's on your plate?

I've made these not so long ago... And, we loved them! So, I made them again today. Smiley Happy ( Nice and soft for tortured jaw/mouth, excellent when transitioning from "baby", to solid food. Smiley Wink )


Roasted stuffed peppers. ( "Filling" is ground meat, with a lot of different veggies in it, too! Very yummy way of sneaking veggies in for those of us who are not so fond of them... Smiley Wink


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Re: What's on your plate?

My dinner goal tonight is to do a mushroom and crab pasta with a light cream and cheese sauce.

Perhaps some stuffed mushroom caps are in order as well. The last time I hit up Costco the baby bella mushrooms seemed full grown to me! Smiley Tongue

Re: What's on your plate?

I had a lighter meal today-- salad consisting of baby kale and collard greens, barlett pear, tempeh (so good...), carrots, chicken breast, and hummus with a honey balsamic vinaigrette. The salad was paired with mini whole wheat pita bread and a cup of carrot juice.


Am I the only one who doesn't shake up my salad before eating? The dressing doesn't get evenly distributed but I still never feel the urge to mix it before eating.



Re: What's on your plate?

Chicken and broccoli stir fry tonight


Re: What's on your plate?

Yesterday my allergies kicked my butt, I was going to make salmon but it would not have been pretty with as much sneezing and nose blowing I was doing. My bf was a sweetheart and got us pho. Had enough for leftovers for lunch today, guess who was chugging pho broth from the container.....THIS CHICK!

Re: What's on your plate?

Quinoa chicken ( skinless, boneless thighs ) pilaf.



Re: What's on your plate?

Hubbz made my favorite dessert today... Chicken cracklings! YUMMMMM!!!!


Chicken Cracklings.jpg

Re: What's on your plate?

For dinner we had spicy pulled pork with potatoes and broccoli.


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Re: What's on your plate?

Last night was bacon cheeseburger casserole with mushroom chunks. It's like a grown up version of Hamburger Helper. Smiley Very Happy


In other news, I believe we all channel this meme when we see all the images posted here and read all the food posts:

3,026 Replies