BeautiFULL Food

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Steel Cut Oatmeal with Fresh Bananas, Blueberries and Brown Sugar
Serves 2

The best thing about breakfast is that it is super easy! 

3 cups steel cut oatmeal 
1 banana sliced
1 cup blueberries 
4 tablespoons brown sugar

Boil 5 cups of water, add 3 cups of oatmeal once it gets to a boil. Stir the mixture then turn heat to low and place a lid on top. Slice banana into slices and set aside. Cleanse blueberries and sat aside. Oatmeal cooks very quick so keep an eye on it. Once the water has evaporated, distribute equally in 2 bowls, add 2 tablespoons to each, banana slices and blueberries. Enjoy. It's healthy and feeling when paired with 2 boiled eggs.

Skillet Eggplant Lasagna
Serves 3
veggie pasta dish

I made eggplant lasagna the other day because I have been on a veggie kick and I was absolutely IN LOVE! Oh and not to mention I was too lazy and too financially strapped to go buy food when I can make it. 

veggie pasta dishveggie pasta dish
veggie pasta dish

1 bunch / 2 cups of chopped broccoli including the stems
2 baby eggplants vertically sliced 1/2 thick
2 Roma tomato sliced in chunks
2 tablespoons of cream cheese
1 cup of shredded cheddar or Italian blend cheese
1 tablespoon of basil
2 teaspoons of garlic salt
2 teaspoons of lemon pepper seasoning
1-28 ounce can of Hunts Traditional Pasta Sauce

In a 12 inch skillet fill the pan halfway full with water and boil. Add in 12 precooked lasagna pieces. Cook al dente, remove from water then set aside.

Cook broccoli in the left over pasta water until the water has dissolved and it is softened. Reduce heat to low, pour in the pasta sauce, chopped tomato, basil, garlic salt, and lemon pepper seasoning then place lid on top. Stirring occasionally, let it simmer and absorb all the flavors for 10 minutes, add cream cheese then summer 5 more minutes with the lid on.
Remove pan from heat but keep it heat setting on low, remove lid then spoon out the sauce from the pan into a large container or bowl leaving the bottom of the skillet covered with sauce to prep of the layering of the lasagna.

Layer pieces of the cooked lasagna on top of the sauce then start assembling as follows: Sauce, pasta, eggplant, sauce, and cheese. Repeat once then finish with one more layer of the pasta, sauce, (there will probably be no more eggplant) sprinkle on the cheese and lightly sprinkle basil on top.
Place lid back on and carefully put the pan back on low heat. Simmer for approximately 10 minutes until the eggplant has soften and the cheese has melted. Turn off and remove from heat, let it sit for 10 minutes so it firms up and keeps shape with the lid on then serve. Eat alone or with a salad.

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Red Snapper with Carrots and Peas Creamy Risotto

Traveling has it's perks but traveling and tasting the cuisine with amazing people is even better.

This weekend I was lucky and so happy to visit Fort Lauderdale, Florida (goodness, I really miss living in Florida [at times] ). During the trip, we took another mini road trip to Hollywood's North Beach to explore the beach, the sand and to enjoy what had become sunny weather after a stormy afternoon. Admiring the scene of tourists riding bikes, new and restored hotels along with amazing ocean front properties our laughter, conversation, my window shopping and weak bladder lead to a quick stop to the restrooms of coincidentally the Margaritaville Beach Resort & Hotel. Greeted with excellent hospitality, a view of the chefs cooking, we sat down silently anxious to discover what we were in for.

What's was on the menu that encouraged me to blog about this dish? Well, hello, look at it.
red snapper risotto

Me being me I wanted to be the opposite with my food selection that evening. I knew I wanted seafood and vegetables however there was so much to choose from I didn't want to take too much time. Quickly skimming through the menu, I found what I wanted. The Fresh Catch of the Day. It was the most obvious selection but I needed more details about the dish. Moments later the server came to our table and explained what exactly it included... red snapper, peas and carrots. Correcting herself she enunciated that it was a fillet of fresh red snapper pan grilled and sauteed in a olive oil and lemon blend served on top of a bed of peas and carrots creamy risotto. Now that sounded awesome!

Receiving the dish and seeing how beautifully it was placed together, I was beyond happy to consume all of it.

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Tomato and Avocado Salad
Serves 2

1 pint cherry tomato
1 avocado
2 tablespoons of fresh lime juice
dash of garlic salt
dash of pepper

Remove pit and skin from avocado and slice into 1/4 inch pieces. Cut cherry tomatoes into halves. Squeeze 2 tablespoons of lime juice onto avocado and tomatoes. Add a dash of pepper and a dash of garlic salt. Toss and sit aside for 5 minutes. Serve as an appetizer or snack.

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Guest Blogger Armelle
Hi, I am Armelle, a wife and mother of three adorable kids. I am also a certified professional project manager, recipe developer, and food photographer. I love spending time in the kitchen with my family and cooking delicious meals with a West African twist. I constantly try to explore healthy and creative ways to enhance my relationship with food and I believe in spreading love, laughter, unforgettable beauty and magical moments when enjoying great foods with friends and family.
On my website I share quick and easy recipes made mostly from fresh and raw ingredients. Today, I am sharing my way of making fried beans cake called Gaou, Gawu, Niebe or Ankara. It is a very popular west African treat made with beans that my kids love so much. This dish can also be found in Brazil and Haiti.
beans beignets

Beans Beignets (also called Gaou, Gawu, Niebe or Ankara)

1lb of dry black eyed-peas
1 large onion
½ tsp of red pepper powder
Salt (to taste)
Pinch of black pepper
Coconut oil for deep frying
Optional A pinch of MSG - free bouillon

  1. Soak peas overnight in lots of water
  2. Drain. Do not attempt to remove the skin, as the whole bean is healthier
  3. In a food processor, puree the soaked peas, onion and hot pepper to the paste
  4. Transfer the mixture in a mixing bowl add black pepper and salt to taste.
  5. Whip the mixture for about 3 minutes
  6. Heat coconut oil in a deep fryer
  7. Scoop one tablespoon of the batter and drop into the hot coconut oil. Repeat until there is no more batter.
  8. Fry until golden brown
  9. Remove and serve warm
Can be eaten as is, with porridge (for example oatmeal porridge), or serve with a hot dipping sauce.
Thank you and please subscribe to

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Southern Flavored Bourbon Steak and Sweet Peppers
Serves 3

The summer has some of the great dishes in my opinion. I love that we can still have steak and not feel like we are so stuffed during the day that we cannot move. About a week after I got back from volunteer/ work / vacation trip I found myself still wanting to have a the bold flavors of the south. Here's what I came up with. Oh and by the way this dish doesn't include carbs but you are more than welcome to add them to it.

1 lb of tri-colored sweet peppers
½ medium sized red onion
4 individual pieces of 1-¾ inch thick flank steak
2 tablespoons of vegetable or olive oil
3 tablespoons of McCormick Brown Sugar Bourbon seasoning
1 tablespoon of garlic powder
½ tablespoon of cayenne pepper
1 teaspoon of salt / pepper blend

Set aside a medium to large size ceramic or glass baking pan that has a lid. Rinse sweet peppers and place in baking pan. On a cutting board slice onion into ½ inch vertical pieces and place in baking pan. Rinse steak and graze each side with vertical ¼ inch deep slices so the steak will pick up all the flavors. Add dry seasonings and vegetable oil and hand mix everything. Add a lid and marinate for 2-3 hours or overnight if you prefer.

Remove baking dish from the fridge then remove the steak and place on a cutting board. Place the baking dish on the bottom rack in the oven while it preheats to 375 degrees so the baking pan warms up as the oven warms up. This will take about 5 minutes depending on your oven. When it reaches 375 degrees place the meat on the top rack directly above the bottom rack where the baking pan is. This will allow faux grill marks to occur and any of the oil left from the marinade to drip on the vegetable blend.
Bake for 10 minutes on each side. Flipping with a metal fork or tongues. Do not use silicone tongs. They will possibly melt. Remove the meat from the top rack and place it back in the baking dish with the vegetable blend then bake for an additional 15 minutes.
Key thing. The vegetable blend is done when the peppers are no longer firm and plump. They look deflated.
Remove from oven and let it sit for 5 minutes so the meat can settle then serve.

Serve on a bed of Jasmine Rice or with baked red potatoes.

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Spicy Parmesan Pasta Salad

Serves 4

The great thing about cooking is that you can always improvise and use what you have with stuff that is prepackaged. I didn't have a an appreciation for Sandra Lee's Semi Homemade style until I had become so tired and drained that I started to do the same. One day like many other days I found myself walking slowly down the aisles of a local store only to spot a box of Parmesan Ranch Pasta Salad mix and this is what I came back home to make.


1 box of Parmesan Ranch (premade) Pasta Salad

¼ cup of mayonnaise

2 baby portabella mushrooms
3 thinly sliced pieces of roasted turkey deli meat
½ roma tomato chopped
1 tsp chili powder
1 tsp cayenne pepper
1 tsp garlic powder
½ cup crumbled queso fresco

parmesan pasta salad

Follow directions of the box of the pasta box. Boil water, add pasta, drain pasta, pour into bowl, add mayo, add all ingredients and refrigerate for 1 hours. Serve cold with a protein of your choice or none at all. Pasta dish can be ate alone if too tired to cook more like myself. Enjoy:-)
spicy parmesan salad

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Salsa Lime Shrimp Tacos
Serves 2. Double recipe for large freeloader portions.

Have you ever sat at home and realized that you need to make lunch and you don’t really have much in the fridge or freezer? But then you’re brain starts going into creative mode and you remember that you have the ingredients to make sauteed shrimp tacos.

½ lb fresh, tail on shrimp
½ tbsp of fresh or dried cilantro
½ cup of red onion
4 tbsps of mild tomato based salsa
1 garlic clove chopped
½ tbsp of salt/pepper blend
1 tsp cayenne pepper
2 tbsp vegetable or olive oil
8 corn tortillas
½ package of queso fresco
1 whole lime cut into ⅛ pieces
Optional: Avocado slices, fresh guacamole or avocado spread. Recipes coming soon!
Serves 2. Double recipe for large freeloader portions.

In a medium sized bowl clean, remove veins and take off tails off of shrimp. Add garlic, squeeze 4 of the 8 sliced pieces of lime, red onion, salt/pepper blend, salsa, cayenne pepper, cilantro, 4 tbsps of mild salsa and vegetable oil . Trust and believe that when I say this WILL make a great marinade. Cover and refrigerate for an hour or 2.

On a grill pan turn heat to medium to hot (7-8 setting). To check the temperature spritz water on the grill pan. If it sizzles and evaporates spray on a light coat of oil olive and add tortillas. Heat both sides to a light golden shade. Remove and sit aside on a wood cutting board.

Now that the grill pan has been used and left with a bit for flavor, use metal tongs or large metal fork to add shrimp to grill pain. Grill on all sides until it doesn’t look dead anymore but pink and, plump and flavorful. Remove all shrimp and turn off heat. Sit aside on a plate so the juices can settle and they.

On a plate or a taco holder add how many tacos you plan to consume then begin layering. Start with avocado, avocado spread or guacamole (recipes coming soon), graded queso fresco, shrimp, spoonful of salsa, mas aka more queso fresco, squeeze the juice from one of the sliced limes. Capture the moment with a photo. Now Eat your BeautiFULL Food.

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What to do when you run out of breadcrumbs? Make your own. This weekend was a beautiful one and what better way to enjoy a hot summer day than with a fresh salad and lightly breaded poultry.

Breaded Poultry Breast Without Breadcrumbs
makes 2 servings
2 thinly sliced pork or chicken breasts (1/4 inch)
10 saltine crackers
1 tablespoon Italian blend seasoning
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Salad either store brought or prepared at home. The more veggies. The better.

In a bowl crush the saltine crackers either by hand or a meet pound.

After crushed add in dry ingredients. Rinse poultry to remove and set on a plate. Start coat on the mixture on the poultry by patting it lightly on each side. Some crumbs will fall off but it's okay. If you do not want them to simply dampen the palms of your fingers with water and continue to pat on the mixture.

In a skillet add 2 tablespoons of either olive oil, canola or vegetable oil on medium heat. Once it is hot after 2 minutes add the poultry. Cook each side to toasted golden brown or a little darker if you choose. Remove from pan and let it sit on a wooden cutting board for 1-2 minutes so it the meat  can settle and the moisture stays locked in.

Slice into 1/2 inch portions and add on top of salad. Lunch is served.

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Instagram Food Feed Below
In love with beauty and food for as long as I have been in love with beauty. To be in the kitchen or behind the chair of a makeup or hair salon chair is what I love to do. I have the ability to make people look good and feel good just like I have the ability to cook beautiful food and you will feel just as good after eating one of the meals.
To start I will be giving you photos of my food and even beverage obsessions from my Instagram and then later showcasing some recipes.

A post shared by SL Thomas (@beautybiche) on

A post shared by SL Thomas (@beautybiche) on

A post shared by SL Thomas (@beautybiche) on

Welcome to BeautiFULL Food on

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