spoonpuppet Member

I like to use crab sticks in noodle salads, as a hot noodle soup topping, stir fried with egg and/or veggies, in fried rice, and even in spring/egg rolls (which you can bake in the oven to skip deep-frying).

Living in the Netherlands, I don't see many people drinking milk, but cheese is an important part of their cuisine.

That's how it's done :) I've never had an issue with fishy smells or tastes with that technique which put so many people off. Once you've removed the excess water, the noodles are great at soaking up sauces and broth.

The typical way in Japanese cuisine to prepare them for cooking is by putting them in a pot of boiling water on the stove for a minute, drain the water, then put the pot back on the stove. Stir the noodles around until they sound squeaky, which means the excess water is gone. I personally don't use them as a pasta…

I just came across this recipe today (in Japanese though): https://www.youtube.com/watch?v=GGHDisbK3n0 Instructions in English: 2 bananas 200ml milk 1 tbsp granulated sugar 1. Slice bananas. Place in a microwaveable bowl, wrap loosely with plastic wrap, microwave for 2 and a half minutes. 2. Put the bananas, milk and sugar…

I lived in Japan for a few years and have some cookbooks I bought there, many of them are labelled "futoranai" or "don't make you fat", haha. What I love is that they give you tips to cut back on calories, such as removing skin from chicken or mixing vegetables/tofu with meat, and NONE of them talk about fad foods. All of…

Turkey is usually more expensive than chicken here, and I'm happy with the chicken :)

I like making burgers out of ground beef and tofu, or mix ground beef with chopped-up mushrooms for my pasta sauce. Also ground beef with tofu on rice for Mapo tofu is delicious! You don't need to use much beef at once to get a beefy flavour. You can bulk it up with tofu or vegetables if you're concerned about…

I love oats! I eat them almost every day, and sometimes twice a day (not following any low-carb plan obviously). Still losing weight :)

I always weigh my food raw. If you really are concerned about accuracy, you should be weighing food raw. Think about ordering a steak at a restaurant. You order an 8oz steak cooked rare, your friend orders an 8oz steak cooked well done. Your friend complains that their steak is smaller than yours, even though they were…

I usually have a glass of water before a meal, and another glass on the table as I'm eating (which I will finish at the end of the meal). And a cup of tea after dinner in the evening. That routine helps me regularly have at least 7 glasses of water.

If you're only eating no-carb, that'd be some types of meat and seafood, some oils, some seasonings, and water. This is based on a quick search online. Sounds pretty miserable.

Not quite. If you have a 112g serving, multiply the nutritional values by 1.12. 100g serving: mutiply by 1.00 (so the same) 200g serving: multiply by 2.00 150g serving: multiply by 1.50 50g serving: multiply by 0.5

Thanks for all the ideas, everybody! My work schedule is rather inflexible, so I won't be able to get a later lunch. I'm a teacher in Japan, which is one of the most workaholic nations in the world, and my schedule revolves around lesson times. For now, I'll try the more-protein idea. I don't want to switch around my…