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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?

I love peeling and prepping shrimp! You should tempura fry some next! ^_^

Re: What's on your plate?

I'm intimidated by preparing shrimp for cooking (the peeling and prepping). Does that sound weird?


Any advice on techniques, etc. would be appreciated...

Re: What's on your plate?

It's not weird.  My mom wasn't willing to do it (in this case though I think it was because they still had their heads).  


Since these had heads I twisted the head off first.  When you do that you can see the digestive tract.  So I start pulling that out (whatever I can get out at that point).  Then get a pairing knife and split the shell along the length of the shrimp.  Then it easily pulls away.  The hardest part is removing all of the digestive tract.  I just pulled it out with my hands.  Trying to do with the knife would have ruined the shrimp.


I actually saw how to do this on an episode of Hell's Kitchen (Season 6 Episode 2)

Re: What's on your plate?

Like, Guzelkiz mentioned, twisting off the heads (twist away from you to avoid getting splashed with any shrimp juice/water after they're defrosted or rinsed) is a good starting point. From there, I tend to pry from its underside (where all the legs are) of its belly to then peel off the shell encasing its body (like you would peeling a crawfish) and eventually the tail. If you wish to keep the tail on, just short stop of that last segment when peeling. 


A pairing knife along the spine allows the back to open up to where you can take out the digestive track (keep a dish of water handy to get it rinsed from your fingers as trying to just fling it free can get tricky since its wet).

Re: What's on your plate?

TY Guzelkiz. You make it sound (almost) easy. Smiley Wink

Re: What's on your plate?

You're welcome.  Haha it isn't too hard.  Just that digestive tract gets annoying.  

Re: What's on your plate?

It's so fun!  Oh I love tempura.  I should definitely try making it myself!

Re: What's on your plate?

Here's a tempura batter recipe and tip on how to cut the shrimp to get it to "lay out" more evenly:

Re: What's on your plate?

Ohh wow!  Thank you!  I will try it!

Re: What's on your plate?

I had to rummage through my posted pics to find that shrimp pic! I remember making a tempura shrimp post a looooong while back here, glad it could come in handy again!

Re: What's on your plate?

I'm glad you found it!  I'm excited to make this!

Re: What's on your plate?

Once I was making tempura shrimp at my friend's house and we ended up running out of shrimp but still had batter, so we raided her fridge for more stuff to fry, had some tempura broccoli and mushrooms that night as well!

Re: What's on your plate?

You can totally make tempura with anything.  Good idea!

Re: What's on your plate?


Re: What's on your plate?

I follow Smitten kitchen so a lot of my fancy recipes are from there. But there are a few healthy simple things I love:


Sushi: seaweed sheet from asian grocery store, smoked salmon from any grocery store (don't trust myself with raw meat), avocado, and rice seasoned with salt/vinegar. It's not difficult to make and great finger food when you are on the go or can't heat things up.


Salmon alpha alpha sandwich: I feel sooo clean every time I eat this. Two piece of sourdough or ciabatta bread, put alpha alpha sprouts (lots of vit K), smoked salmon, avocado, sliced tomato inside. No condiments and it's plenty tasty. So delicious and looks fancy.


Cold noodles: make sauce from soy sauce, nut butter (whichever kind suit your need), garlic, ginger, vinegar and salt. Boil Chinese noodles or Italian angel hair, dump the water and mix in the seasoning. Top with scallion and/or black sesame. It goes great with any kind of meat or vegetable. I usually just blanch some broccoli or spinach as the side and top with whatever cooked meat's on hand. I like making a ton of these on the weekend and just do combination of veggies and meat over the week.


Beet/carrot juice: another thing that makes me feel super clean. All you need is 2-3 beets, 2-3 carrots, 1-2 apples or pear, 1 half thumb size ginger, juice from half lime/lemon. If you don't have a juicer, just use a food processor to puree the heck out of it, then put it through a strainer. It's super red (great lip stain), taste so clean/healthy and refreshing when cold. Oh, and intense/flavorful/sweet enough you don't need any additional sugar.


Some fruit freeze very well and taste so much better than sorbet. Wash and freeze these for awesome snacks: grapes, blueberries, cubed bananas, cubed mango. Bananas have a very creamy texture, so if you puree frozen banana with melted chocolate and/or peanut butter....


I also made black bean pumpkin soup, ate with sunny side up eggs and spring mix. It's not as healthy because the soup called for a stick of butter (yeah, 1/2c of butter). All of the above and some free pizza/chicken wings are what I ate last week and this week./cookies

Re: What's on your plate?

Yum yum! If you and I were in the same city we would be foodies together! My mom and I used to make breakfast sushi, rice, seaweed, but we would add scrambled egg and either corned beef or strips of ham, roll it up and snack on it in the morning!


Have you ever had shiritaki noodles? They're traditionally made with yam flour, but some varieties use tofu or yam and seaweed powder. They're next to nothing in the calorie, carb, sugar, and fat zone! I'm talking about max 25 calories a serving! They're great! They don't do too well absorbing sauces, but still play well in stir frys or noodle soups.

Re: What's on your plate?

I looooove these for stir frys!

Re: What's on your plate?

That's so awesome that you're a shiritaki fan too, Helpful! Any yummy stir fry recipes that you turn to?

Re: What's on your plate?

Oh we totally should! Altho my specialty is in dessert, so not quite healthy.


I've had those, as in rice noodles, yam noodles, and the kind made with mung beans. They don't really keep me full enough to last the day (altho that's prob fine). I love them but haven't really make them since I like them in meat noodle soup (I rarely cook meat) and stir fried (texture changes when it's cold, altho I guess that depends on how it's made).


I love food too much to count calories. I don't put in a lot of salt and try to minimize bad oil, but I'd rather eat less than count calories. I like getting an order of Mushu pork from chinese restaurant (super oily and salty as everything is), use a strainer to separate the sauce and the veggie/meat. Stirfry the veggie/meat with rice as a dish (2 meals right there), and use the sauce for noodles (no other seasonings needed, 2 more meals).

Re: What's on your plate?

I love baking and making decorative desserts! Smiley Very Happy


I also like soba (buckwheat noodles), those plus the yam noodles are great substitutes for regular white flour noodles.

Re: What's on your plate?

LOVE soba!

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