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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?

Garlic Parmesan chicken with zoodles today... YUMMMMM! This is sooo delicious! I made this two weeks ago, and I just had to make it again asap!


( Yep, some spinach in there, too. Smiley Wink )


Chicken Parm Zukes.jpg







Garlic Parmesan Chicken



3 tbsp. butter
6 cloves minced garlic ( More like a whole head of garlic in my case. What can I say... we love garlic! Smiley Tongue )
2 chicken breasts-chopped into bite size pieces ( I use boneless and skinless chicken thighs instead. I hate chicken breasts! )
sea salt, freshly ground black pepper, vegeta
¼-1/2 cups parm cheese ( I'm sure I use more )
2 cups spinach


Saute garlic in butter for a minute or two.
Add chicken pieces, salt, spices, and cook until no longer pink in the middle.
Make sure to stir chicken to coat with butter and garlic.
Add parm cheese and stir until the chicken is coated.
Add spinach and cook until wilted.
Serve by itself or over pasta or zoodles.


Easy peasy and fantastically delicious!



Re: What's on your plate?

This looks yummy. And you even put some spinach in there! So proud of you!


I like to make my zoodles curly. My spiral slicer makes the curl so long though that I have to break it off or cut it every once in a while. Otherwise, our pasta bowl would end up with several long zoodles each. I get messy enough when eating but a super long zoodle would really splash my sauce around.

Re: What's on your plate?

Smiley Very Happy *pats herself on the back*

Re: What's on your plate?

Tonight we had roasted brussel sprouts with baked wild salmon over cranberries.


salmon-brussprouts-1-27-2015b - Copy.jpg



The brussel sprouts were tossed with some lemon juice, olive oil, salt and pepper and then roasted for 30 minutes at 350 degrees.


The salmon was baked skin side up (this makes the healthy omega-3 fat melt down into the fillet), for 20 minutes at 350 degrees, on top of the cranberries. The bed of fresh cranberries had been tossed with a bit of maple syrup, orange zest and chocolate (liquor) bitters. The salmon melded with the underlying cranberries a bit.


Because the skin wasn't crisped up, we peeled it off and didn't eat it. Had it been super crisp, we would have eaten it.


Re: What's on your plate?

Mmmm that looks delicious!

Re: What's on your plate?

This looks like such a delicious and healthy meal, DiVWA! I made some roasted brussel sprouts last week but i left off the lemon juice and just did olive oil, salt and pepper. I'll be sure to add the lemon juice next time. I love lemon juice on salmon also! Yum! Smiley Very Happy

<3, Randee

Re: What's on your plate?

Lunch today - homemade chicken broth, with almond flour dumplings. Those dumplings are to die for! Best gf dumplings I've tried so far. They make my chicken broth all cloudy, but I don't care. Smiley Happy






I don't have the recipe in English... And I don't know if I could translate it... My cooking vocabulary is not the best...

Re: What's on your plate?

Yum! This looks good! And almond-flour dumplings! I'd love the recipe.... [emoticon of cat begging]


Perhaps a pictorial that shows measuring out and assembly? A girl can only hope.

Re: What's on your plate?

Diva, they are the awesomest dumplings in my gf journey, so far! I miss my mom's farina/wheat semolina/cream of wheat(?) dumplings so much, and these are almost as comforting as those! Smiley Happy


I'll try to find something similar in English, just to see the vocabulary used, and I'll try to translate it for you... It is very easy to make, I just need words/terms/expressions. Smiley Happy

Re: What's on your plate?

This evening we had baked chicken with roasted carrots. Chicken had a crust of seasoned cashew meal and ground flaxseed, and was served on a small bed of raw sliced red kale that had been drizzled with roasted hazelnut oil. Side garnish dishes were a sliced banana and some raw seeded tomato chunks.


chicken-1-31-2015bEDIT - Copy.jpg

Re: What's on your plate?

So tasty looking.

Do you just coat the chicken with the cashew meal and ground flaxseed or do you use an egg or something to bind it?

And what is with the bananas?

I have seen platanos (in Puerto Rico) with dinner, but you are the first person I have seen using a banana as a side dish.

Does it help with digestion?

Do you harvest them?:smileywink:


Also, I love your serving sizes!

Re: What's on your plate?

Those things next to the bananas are the roasted carrots. I had coated them with some EVOO that I had added a few seasonings to.


With the chicken breast, I lay out some wax paper (but you could use a plate) and put some cashew meal, ground flaxseed and some seasonings on it then mix it all together. I took the chicken and dipped it in the remaining seasoned EVOO from the carrots (I don't usually do this but I like transferring a taste from one plate ingredient to another, if that makes sense--sort of like using lemon in more than one plate item). Then I rolled the chicken breast into a small amount of coconut milk that I had poured on a plate--you only need to wet the breast. Then I put the breast into the cashew-flaxseed mixture and rolled it all around to make sure the coating was over all of the breast. Then I put the chicken onto a broiler (that already had the oiled carrots on). I drizzled just a touch of oil on top of the chicken crust, but this really doesn't need to be done. Baked all of it in convection oven for about 35 minutes at 425 degrees.


I don't usually put a banana in the middle like that but when I thought about it, I thought that its sweet taste would be complementary to the seasoned chicken crust and hazelnut-oil-drizzled greens and I was right--it was an unexpected treat. I also liked the way the banana wrapped itself around the greens to keep them corralled from the carrots.

Re: What's on your plate?

Lunch: peanut butter and blackberry jelly on an italian waffle cookie. It was awesome and so easy!


Re: What's on your plate?

This looks yummy and convenient!

Re: What's on your plate?

Can that just be made into a cookie???? 

Re: What's on your plate?

Tonight we had a spicy tomato pork bean stew. Super yummy!


The stew included pastured country style pork ribs, pre-soaked garbanzo and great northern white beans, onions, garlic, dried Arbol chiles, canned fire-roasted tomatoes, tomato paste, dark full-bodied beer, beef broth and fresh rosemary. Baked in oven at 325 degrees for 2 1/2 hours.


pork-bean-stew-2-23-2015bEDIT - Copy.jpg

Re: What's on your plate?

Mmmm, this really looks yummy! If you tell me what country style pork ribs are, and if I could use something else instead of garbanzo... I need this recipe! LOL!

Re: What's on your plate?

TY Lyra! Country style pork ribs are just a different cut of pork rib. You can use any pork rib (with or without bone) and this recipe would work. Substitute the garbanzo beans with any other type of pre-soaked bean (except lentil or split pea--you want a bean that can handle being cooked for a while). If you don't want beans at all, use potatoes or any root vegetable. Whatever you use, it has to be able to get along with a spicy tomato sauce.


According to what I found on Internet: "Country-style ribs are either split pork chops from the blade end of the loin, or they're cut from the shoulder closest to the loin. Good eating, but not true ribs to most people."

Re: What's on your plate?

How I feel about everything posted in this thread:



Re: What's on your plate?

squee, otter! <3

Re: What's on your plate?

It's one of my favorite memes!

3,026 Replies