Bento Made by Man (弁当男子)


  • Pork Hamburg
  • Glazed Carrot
  • Pumpkin Salad
  • Lotus Root Cooked Kinpira Style
  • Pickled Daikon


  • Stir-fried Chicken Wings with Tomato Sauce
  • Grilled Salmon
  • Fried Egg Roll with Green Peas
  • Simmered Mushrooms
  • Tomato
  • Pickled Carrot and Squash
  • Apple (cut and engraved)

Moderate Amounts of Candy May Reduce Risk of Metabolic Syndrome

Eating moderate amounts of candy daily may reduce the risk of metabolic syndrome such as diabetes by 15 percent and lower body mass index compared to individuals who do not eat candy, according to a study published in the journal Nutrition Research.

Researchers at the Louisiana State University Agricultural Center analyzed more than 15,000 diet surveys taken among U.S. adults between 1999 and 2004. Among respondents, only 20 percent said they consumed candy. Those who consumed candy had a slightly lower BMI than non-candy eaters—27.7 versus 28.2. For the study, “moderate” consumption was defined as 1.3 ounces or two “fun-size” packets of plain M&Ms, which total 176 calories and 24 grams of carbohydrates.

The study, co-sponsored by the National Confectioners Association and the USDA, also found the major food contributors to obesity include non-candy items such as sugary sodas, extra-large restaurant portions, baked goods and chips that people consume in far larger quantities than candy. The also said people who consume moderate amounts of candy tend to exercise more to make up for their sugar consumption and offset any ill effects from eating sweets.


A Spicy Noodle Dish from Xingjian, China


12 ounces thinly sliced lamb
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup sliced onion
½ red pepper, sliced
1 mild green banana pepper, sliced
1 cup thinly sliced carrot
2 cups diced tomato
3 cups sliced Napa cabbage
12 ounces udon noodles
¼ cup coriander sprigs
Salt and freshly ground pepper
3 tablespoons vegetable oil


2 heaped tablespoons tomato paste
2 tablespoons soy sauce
½ teaspoon dried chili flakes
½ teaspoon sugar
½ cup beef stock or water
1 star anise, broken up


  1. Combine all sauce ingredients in a bowl. Heat a wok over high heat until very hot. Add oil and gently swirl to coat. Season lamb with salt and pepper and add to pan along with garlic and ginger and stir fry for 1 minute or until beginning to brown. Add onion, red pepper, banana pepper and carrots and stir fry until vegetables soften (about 2 minutes). Add tomato and cabbage and stir fry for 2 minutes or until cabbage has wilted. Stir in sauce, bring to boil and boil for about 2 minutes or until vegetables are crisp tender.
  2. Bring a large pot of salted water to a boil over high heat. Add noodles and cook for 1 minute or until heated through. Drain and add to wok, stirring to combine with vegetables and sauce. Sprinkle with coriander sprigs.

Source: The Globe and Mail