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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?

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

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