I've been in and out quite a bit the past few days, but here are a few dishes I've done recently.
First, a gobo-carrot kinpira. I'm particularly proud of this, because the last time I tried to use my mandoline to cut gobo, I sliced my fingers to ribbons. I was more successful this time. Need to work on my presentation, though.

Snow peas and shiitake. A little too greasy.

Chinese broccoli and shiitake. I used sake and soy to simmer it a bit, and it was quite yummy.

The whole meal--pickled garlic for both my husband and I, and some chicken wings for my husband. The wings were soooo oily because I spilled the bottle into the pan... oops.
From another recent meal: a tomato-onion-avocado salad. It was delicious. I got the recipe from a friend who made it at a party as a salsa--but it is delicious enough to be served as a salad. No dressing, either--the flavors blend harmoniously all on their own.
I eat brown rice with millet and either chickpeas or daizu (soy beans) mixed in.
Another dish I've tried recently that I really liked (and so did my husband!): renkon with daizu and scallions. The flavor comes from a little bit of wasabi. Subtle and so delicious. It was a hit.