For lunch today, I walked out on a limb and made an anchovy dressing for a salad. Normally, anchovies are bad, and anchovy paste is even worse. Not only does it have a lot of purines (the anchovies are concentrated), but it also contains a lot of salt. Which is neither good for your kidneys or your blood pressure.
But if you use it as a spice, not an ingredient, it will be allright as long as you are not way above 6.8 mg/dL uric acid. So my dressing was 2 large spoons of olive oil, and about 1 cm of anchovy paste. If you want a little more sting, add one drop of tabasco. It would probably be nice to add a little balsamic vinegar. You might find the tabasco spicy, I would not give it to the kids, but the cucumbers cool it off.
I had it with a cucumber salad (2 cucumbers, thinly sliced), but you can add lettuce and other vegetables as well. Celery should be good, but it was very nice with the cucumbers.
Breakfast: Fried rice, and yesterdays leftover garlic rice.
Lunch: Wakame (seaweed) soup, cucumber salad, tomato sandwich(es, because I had two). And of course, two large glasses of water.
Dinner: I finished the garlic rice from yesterday, and then we had the marinated gobou to the right (a Japanese root vegetable), with soy sauce, vinegsr, and fish flakes; and the tofu stir-fry to the left. And the kids had chicken cutlets. And cake for dessert. Yes, I admit, I had a small piece. Really, small.