Sunday, May 1, 2011

Back to Basics

We've been eating out a lot and indulging in a variety of gluttinous dining experiences lately.  The bathroom scale is not responding kindly to our food excesses.  My boyfriend periodically stages a protest against the cheese, grease and fat-laden food I love.  He rarely makes food requests, so when he does, I pay attention.  We're taking a break and going back to Asian basic:  rice, miso soup, pickles and vegetables. 
We began by picking up a plethora of vegetables, fruits, fresh kimchee and a massive bag of short-grain rice at Super H.  The next step, cooking more of our meals and preparing lunch bentos for healthier eating during the work week.
Sunday Brunch.
Instead of American brunch favorites of sausage, bacon, fried eggs, biscuits and cheese grits, we went the Japanese route.  Fresh sliced kimchee, rice, sesame-soy marinated soybeans, baby bok choy, miso soup with soft tofu-fresh corn-zucchini, and broiled salted aji filet.  Aji and saba (horse mackerel and mackerel) are flavorful and oily, high in B12 and omega 3 fatty acids and sustainable.  Delicious, healthy and a meal that made my boyfriend happy. 

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