I pack lunches to work on weekdays and plan my weekly menu the previous week, the same time as I order fruits, vegetables, fish and meat online. As I add items to my cart, I think of what to cook for lunch and dinner, and when to cook what, i.e., I use up the more perishable stuff, like salads, for breakfasts or lunches on Monday, Tuesday and Wednesday, and cook the iron-rich leafy greens (spinach, puay leng, cai xin) in soups for early-week dinners. I then leave cabbages, kale, broccoli and cauliflower for the later part of the week, to be used in colourful stir fries. I normally plan daily…
Low-carb lunch idea: Tofu “Pasta” – Pappardelle in Light Cream Sauce
I’m going to Japan in a week! I made Jason promise he would only eat Yong Tau Foo (no carbs!) for lunch every day, so that he can eat his ramen, tempura, sushi and tonkatsu during the trip without worry. His reply? Even if he doesn’t eat Yong Tau Foo every day, he will still eat during the trip without worry. How can?! His face looks like it’s going to explode. If it does then how? I gotta clean the floor! I cannot let that happen.
