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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?

Same here, I don't do fried foods often, I bake way more than I fry, the few times I do get shrimp, it'll be an appetizer that I'll make the tempura for. Once I had so much extra batter I ended up frying broccoli! Smiley Tongue The tempura frying is something I've found that gives a much lighter fried shell, it's not heavily coated in flour and dry ingredients to where the batter is thick and extra crispy.

Re: What's on your plate?

That sounds yummy! My bf is a very VERY picky eater. Over the past years I've been getting him to try new things and let me tell ya it isn't easy! I'm one for more worldy foods, I'll try anything atleast once even the nasty stuff on Andrew Zimmerman's show! It took about 4 months of trying different recipes involving chicken and it boiled down to only one...which was grilled baja style chicken (basically chicken that tastes like tacos). After that, I've tried making regular ole ground beef crunchy tacos with no toppings. SCORE! He like it. Any suggestions on getting someone ease into trying new ingredients? It's a touchy subject with him, since he shys away from talking about his picky palette. 

Re: What's on your plate?

I believe it's really about finding a flavor he likes. Often times it's the FLAVOR that folks are scared of. If you know he likes things more mild, go for the standard garlic or onion, if you use fresh versions, cook them down in a skillet before adding in your meat so they're not as potent, add some oil in the pan so the oil itself gets flavor then remove the garlic/onion pieces.


If he likes light/aromatic things, try flavoring fish or chicken with a light dill sauce or even a touch of rosemary. Making reductions or thin/liquidy sauces to go over meats and dishes is a way to have him adjust how much flavor he wants. Same with balsamic vinegars or oils for salads or over pasta. Have him try some pesto or drizzle some flavored oil on toasted French bread. I've found doing a yogurt/cilantro sauce is excellent over fish or baja chicken tacos! It's light, refreshing, and good for Summer!


If he wants things a bit more bold, spice things with coarse salts (sea salt), fresh ground pepper, cumin, chili flake, and paprika.


What are some foods he likes and don't like? This has become like a fun "See what I can throw out for Spyski's bf" food challenge! Smiley Tongue



Re: What's on your plate?

Oh nice! Funny you've mentioned the yogurt/cilantro dressing, I tried it on the fresh mahi I caught awhile back. That was AHHMAZING! (atleast to me) He didn't want any though. I think it's more of a texture thing with him. However, I recently got him to try a Ruth's Chris steakhouse steak and he even ordered it medium rare! WOW! I'm proud. He liked it, but couldn't finish more than a couple bites because it was so new to him.


He's more of a pizza man. Plain with only cheese. 

Spaghetti is a good alternative I throw in about every week. 

Re: What's on your plate?

Make pita pizzas!!! ^_^ It's a fun, interactive date-night activity and you can use things like fresh tomato paste (or even sliced tomatoes or lightly mashed baby tomatoes/cooked down tomatoes), fresh goat cheese or slivers/slices of fresh mozzarella, toss in some basil (chop it up real fine and cook it with the tomatoes), spinach leaves (I swear they cook down in the oven and don't taste super leafy. You can also cook up tiny mushroom slices or cubes in the tomato sauce ahead of time (sneak that stuff in, same thing with spinach). Have him try different cheeses, maybe go to your supermarket and the fresh cheese area and pick some out together.


Since he doesn't have an issue with ground meat, cook some up with onion pieces and garlic, along with mushroom (again, hide hide hide once and all with the sauce), then add sauce over it so it's a rich and meaty sauce. You can also cube tomatoes (they soften and cook down) too.


I would also say, try switching up to ground turkey too! Again, the suace hides everrrrything! Smiley Tongue


He sounds like my buddy who's super picky too!


How is he with bacon? Smiley Tongue

Re: What's on your plate?

Haha, when I make spaghetti I have to put the Ragu in a blender because He "sees" the little onion bits and it throws him off on a wing. Like I said this is a very tricky situation. AND I can't hide things in certain recipes because if he finds out it would be the death of me I think. Atleast that's what his mother does, and he absolutely hates when she hides things in the food. lol


He likes turkey bacon on plain white bread. I forgot about that one!


Re: What's on your plate?

Bake potato wedges and top them off with crumbled turkey bacon! I also posted a recipe for a cheeseburger bacon casserole not long ago...lemme find it...*disappears*

I'm back! Here you go! It combines all his "safe foods" like cheese, pasta, uses tomato soup (so no picking out pieces), and can incorporate turkey bacon! Though the recipe calls for finely chopped onion, I assure you, you can't see or taste it once it's all cooked. I'm not big on onions either which is crazy, the texture is a no for me (can't stand it on burgers), but I love the flavor (cooking down mushrooms, onion, and beef tips, yum!) and I cannot tell I'm eating onion at all!

Made bacon hamburger casserole last night since my bf and I bought bacon in bulk! Haha!


-1 lb lean ground beef

-1 small onion (of about 1/4 or 1/3 of a larger onion), diced up

-Half a bag of egg noodles (egg-free egg noodles can also be used, or other types of pasta)

-8 or 9 strips of bacon (or turkey bacon if you don't eat pork)



-Chili powder/flake (optional, but adds a touch more flavor)

-Cheddar cheese (sharp is best since mild versions just get lost with the flavors)

-1 10 ounce can of condensed tomato soup

1. Cook pasta, strain, set aside

2. Cook bacon (oven, stove, griddle, microwave), crumble, set aside

3. Cook up ground beef with onion, season with salt and pepper, strain out any released fat, set aside

I like doing all three steps above all together so you save time, if prep/cook time won't allow for your bacon to cool down enough before you have to add it to the mix, use kitchen/cooking shears to snip them into chunks/pieces. I also like cooking up 1/3 of the diced onions up first in the pan so they're flavor is released a bit more before adding the beef. Don't be afraid to be generous with the salt and pepper since there's not a lot of spices in this recipe, you're going to want to be sure the beef isn't bland.

4. Take bacon and add it to the beef/onion mix, add in the can of soup and let it simmer for about 5 minutes, stir to distribute the soup well into the meat

5. Add in noodles and mix, letting simmer for another 5 minutes

6. Turn off heat and sprinkle cheddar cheese over dish and let sit so cheese melts down

7. Let it cool slightly, then serve up and enjoy!


Re: What's on your plate?

YESSSSSSSS! That sounds perfect. Printing it out as I write this! I'm going to try this sometime this week for sure. Thank you for such a BIG help on this little issue of mine Smiley Very Happy

Re: What's on your plate?

No prob! You can even toss in whole grain pasta for the egg noodles too...oooo make him eat whole grains!!!! Smiley Tongue

Re: What's on your plate?

Go to the grocery store and pick up a bottle of Lawry's marinade. I like the teriyaki one the best! Add about 1/3 of the bottle to the chicken breast, let it sit in the fridge for about an hour then wrap up pineapple rings in foil with cinnamon/sugar sprinkled on top. Heat up the grill (indoor or outdoor), place the marinated chicken on there then place a pineapple ring on top of each breast. Cook until tender! You can place the whole ensemble on top a bed of sticky white rice. VOILA! 

Re: What's on your plate?

Grilled pineapple with cinnamon and sugar?  Oh my gosh that sounds good!

Re: What's on your plate?

Tonight I made mushroom asiago chicken. It is wonderful! The chicken is pan fried so there are lots of different textures in this dish. 


Re: What's on your plate?

I really think this is going to be on the menu for tonight. I have to make a trip to the grocery store so I can pick up what I'm missing and I happen to have chicken defrosted.

Re: What's on your plate?

Please post pictures if you do! Smiley Happy

Re: What's on your plate?

If I can even make it to take a photo before gobbling it all up! Haha!

Re: What's on your plate?

So I totally made this last night, I ended up cutting the chicken breasts I had into chunks and initially added too much chicken broth, but I let it simmer down more and added some flour to thicken so it actually turned into more of a thick cream/gravy/stew-like mix which was still very good! I'll definitely be repeating this recipe, thanks again for sharing it, Knuevekm!

Re: What's on your plate?

You are welcome!

Re: What's on your plate?

Totally put it over quinoa and brown rice like mentioned below too! ^_^


It's very hearty (probably because my "cream" sauce ended up being more like a thick gravy)!

Re: What's on your plate?

Looks delicious! I didn't know of asiago cheese before but I'll be on the lookout now Smiley Happy

Re: What's on your plate?

Recipe, recipe, recipe....please?


That looks delicious, I love mushrooms and ohhh that would look scrumptious over some rice or quinoa!

Re: What's on your plate?

I included the recipe in the spoiler. I think it would be lovely over rice or quinoa.


*edit: I wanted to give credit to the blog I got this recipe from but couldn't remember at the time of posting. I remember now. Credit goes to cherylstyle. Mine never turns out looking like her picture but very yummy regardless.


what you'll need

  • 1 lb boneless skinless chicken breasts
  • salt and pepper
  • ½ cup all-purpose flour
  • 4 Tbsp unsalted butter
  • 1 lb sliced mushrooms
  • ½ tsp salt
  • 3 cloves garlic, minced
  • ½ cup dry white wine or chicken broth
  • ¾ cup low-sodium chicken broth
  • 3 sprigs fresh thyme or ¾ tsp dried thyme leaves
  • ½ cup heavy cream
  • ½ cup shredded Asiago cheese
  • Parmesan cheese for sprinkling
  1. Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
  2. Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
  3. When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
  4. Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
  5. Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!
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