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i love leftovers

February 17, 2009

yesterday, i plated some leftover steak teppanyaki from the japanese restaurant and left it in the fridge for tom. all he had to do was pop it in the microwave, and eat. so easy, right? he ate a pb sandwich and puffins instead.

with the rib eye and some not-so-crisp veggies in the fridge, a stir fry was a natural choice for dinner. er, or natural for an asian girl, i suppose. i also tossed in some buckwheat noodles. i gave most of the meat to tom and sprinkled mine crushed red pepper.


i had a piece of chocolate for dessert and put the rest in the freezer to save for a time of the month when i’ll *really* need them.


i’ve always loved buckwheat noodles but are they really any healthier than any ol’ whole wheat pasta? i’m posting a pic of nutritional facts of both the buckwheat noodles and a ww pasta…what do you look for and what should i be looking for? i usually just look at calories, and then maybe carbs. ofcourse i check out the ingredients too, but sometimes if i really want something like a “lite” snack that i know will be low cal but with horrible ingredients, i won’t look. i hear a lot about fiber and protein, but does that influence your choice when you’re choosing between products?


i just noticed that the noodles are expired! i really do need to use up the food in the cabinets and fridge!

5 Comments leave one →
  1. innascribbles permalink
    February 17, 2009 10:21 pm

    Ugh Ryan does that all the time too! I left him with the easiest pop this in the oven and it’ll be ready dinner for when we were at our blogger meet up and instead he made pizza rolls 🙂

  2. February 18, 2009 12:00 am

    Um, usually the ingredient lists sways me, and then the calories and the fiber, protein, etc…. But when I want to indulge, I don’t even look at the calories, I just… consume. LOL

  3. February 18, 2009 4:50 am

    I think the deal with buckwheat is that it’s supposed to be a higher-protein grain. It’s good to get a variety of grains other than just wheat in, too. Your stir-fry looks awesome for a quick meal, and I agree, it’s the natural choice! 🙂

  4. February 18, 2009 8:16 am

    Buckwheat noodles = gluten-free. Hooray!! 😀

  5. February 18, 2009 8:54 am

    When it comes to wheat/carb products, I’m actually more swayed by fiber content than calories. For example, a piece of regular whole wheat bread with 4+ grams of fiber will keep you fuller for longer than will “light” low-calorie bread with under 4 grams of fiber.

    I see that the WW pasta has more fiber, but I loooove buckwheat noodles! I’d say pick the noodles according to the sauce you’re serving with them 🙂

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