Healthy Cooking

I made bean soup before we went to Japan, and froze it. My husband and I both came back with colds (and frightful jet lag!) so the first few days after we got back we had leftovers.


I made cabbage in a sesame-seed dressing, but it wasn't very good. Maybe the cabbage was too old?
We stopped at the grocery store on our way home from the airport. One of the things we bought was fresh bamboo shoots! They are so delicious, but I wasn't quite sure how to peel them.
I made chikuzen-ni, a simmered vegetable dish that usually includes chicken. As part of my healthy cooking, though, I left chicken out of my portion (I put it in my husband's) and I added a bunch of beans. The resulting dish was a bit strange looking, but quite delicious. I used ryokuto, or mung beans, small grean beans that are super-delicious.
The chikuzen-ni, served with asparagus, seaweed salad, bean salad, pickled daikon, miso soup, brown rice with chickpeas, and mushroom-bok choy stir fry.
A bean salad I made. The flavor is quite delicate, and it's very delicious. It's got seven different kinds of beans or so in it. I've been eating plenty of beans and tofu so far, but I need to work on getting more vegetables. I have had my head of broccoli every day though.
And the seaweed salad. I bought a mix in Japan and fixed it up after we got home. It was in a shiso sauce. So colorful and so yummy!
And a close-up of the chikuzen-ni. It's got mung beans and daizu (soy beans). See what I mean about it looking a bit strange? But it was yummy! Look at that fresh bamboo!!