What I ate: July 11, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Taco salad.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Brooks chicken, potato salad, and coleslaw.

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And 65 grams of Halo Top key lime pie.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: July 10, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Fish sandwich and onion rings (80 grams).

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Snack: Peanuts and trail mix.


Dinner: Spicy peanut chicken and broccoli. And a glass of chardonnay.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: July 9, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And 4 sesame crisps and some dry roasted edamame.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Steak frites. With 2.8 oz. rib eye steak and 2.8 oz. French fries. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: July 8, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.



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Snack: Peanuts and trail mix.


Dinner: Pork with scallion and broccoli stir-fry. And a glass of Bota Box malbec.

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And 65 grams of Halo Top strawberry.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: July 7, 2019

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.


Lunch: Veggie Buffalo "wings", celery, and ranch dip. And a side salad with green leaf lettuce, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: July 6, 2019


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Snack: 7 layer dip at the lake.

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Dinner: Burgers and assorted salads at the lake.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

Grilling prep

Here's what I prepped for grilling at the lake, July 6, 2019.


The day before I labeled and pre-chilled the containers. Labeling before chilling is necessary so they'll stick, and pre-chilling all of the containers make sure they're thoroughly cold before going into the cooler.

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1 tomato and some green leaf lettuce for burgers, in 2 and 4 cup containers, respectively.

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Red bliss potato salad. That's about 1 1/2 16 oz. packages in a 4 cup container.

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Coleslaw, about 3/4 of a 15 oz. package in a 2 cup container.

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Rotini pasta salad, about 3/4 of a 13 oz. package in a 2 cup container.

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Crunchy vegetable salad in a 2 cup container.

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All packed and ready to go back in the refrigerator for now.

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Sauerkraut for hot dogs or bratwurst. In a 1 cup container.

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Hamburger dill chips for burgers, in a 1 cup container.

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Dill pickle relish for hot dogs, in a 1 cup container.

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Small sides. Also a lime, sliced, for gin and tonics.

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Bratwurst and onions packed and ready.

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Japanese sushi rice for Jan.

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Prepared burgers from 90/10 ground beef. Two packages of around 1.33 lbs.

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Scaled out to 8 burgers of 5.0 oz. each.

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I use a burger press to get them nice and uniform. This makes grilling a lot easier.

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Seasoned with salt, freshly ground black pepper, garlic power, and a little cayenne. And a light spray of olive oil.

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I was originally going to just use the jars of mustard, but decided to transfer to containers to avoid contamination. The ketchup and regular mustard are in squeeze bottles and should be fine.

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All packed and ready to go!

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Beer brats

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I made a batch of beer bratwurst. They're just braised in beer at this stage; I'll finish them on the grill. Cooking them ahead of time adds flavor and also means you only have to worry about getting them nicely browned on the grill and not cooking them thorough.

I used two packages of Johnsonville original bratwurst. There are only 5 in a package, but I wanted 8. I vacuum sealed and froze the 2 remaining (raw) brats.

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One yellow onion and two cloves of garlic.

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8 brats fit perfectly in my 10" pot.

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Add 12 oz. of beer (I used Long Trail Ale) and 12 oz. water. Bring to a boil. Lower the heat to simmer, cover, and simmer for 10 minutes or until the brats reach an internal temperature of 160°F.

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Remove the brats and cool. The onions can be saved for serving with the brats as well.

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What I ate: July 5, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Chicken kimchi soup. And a half glass of Fernlands New Zealand sauvignon blanc.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: American-style beef soft taco (new post). And a Sauza Hornitos tequila.

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And 65 grams of Halo Top peanut butter cup.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

American-style soft taco

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I was in the mood for a taco, so I made a simple American-style soft corn beef taco. There's not much of a recipe here.

I used store-bought small soft corn tortillas. To heat them: Heat a pot of water to boiling. Wrap the tortillas in a clean kitchen towel and place in a bamboo steamer. Place, covered, over the boiling water and steam for 1 minute. Turn off the heat but leave the tortillas in the steamer until ready to use, another 5 to 15 minutes.

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Lettuce and tomato. That's 6 small grape tomatoes and a few pieces of green leaf lettuce.

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The rest is: 1.8 oz. taco-seasoned ground beef (pre-cooked), Sargento 4 cheese Mexican shredded cheese, lettuce, and tomato. And a little salsa (not pictured here).

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