What I ate: June 21, 2017

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Stacy's everything bagel chips.


Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 3 cracked pepper and olive oil Triscuits with mango fire cheddar.

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Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a Patron anejo tequila.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: June 20, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings," celery and salad.

ate.2017.06.20.l.jpgSnack: 0.8 oz. peanuts.


Dinner: Pasta with grilled chicken, zucchini and garlic scape pesto. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: June 19, 2017

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg rye toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken Caesar salad.

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Snack: 0.8 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: June 18, 2017

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

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

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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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Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Dad.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: June 17, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. Stacy's everything bagel chips.


Lunch: Cheese and jalapeño hot dog on a whole wheat bun. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Pork and vegetable Thai curry (new recipe). This was really good! And a half glass of Kim Crawford New Zealand sauvignon blanc.

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And 2 glasses of Tomaiolo Chianti classico riserva 2011.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

Pork and vegetable Thai curry

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This was really good! I made it with things I had on hand, based loosely on this recipe and this recipe.

1/2 small yellow onion, sliced
1 carrot, thinly sliced
1/2 small green pepper, sliced
1 tbsp. ginger, minced
1 tbsp. garlic, minced
spinach
cilantro
basil

ate.2017.06.17.c1.jpgAdd a little oil to the sauté pan. Cook the onion for a few minutes.

Add the carrot and cook for a few minutes.

Add cooked sliced pork (3.0 oz.), green pepper, garlic, and ginger and cook for a few minutes.

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Add:

1 tbsp. Thai red curry paste
4.0 oz. unsweetened coconut milk

Cook for a few minutes. If it starts to get too thick, add a little water. I added 1-2 oz. water.

Add:

spinach
1 tsp. rice vinegar
1 tsp. soy sauce
freshly ground black pepper
cilanto and basil

Serve with rice.

I only used a quarter of the can of coconut milk, but it appears that it can be frozen so I vacuum sealed and froze it. We'll see how it works when I use a defrosted package.

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What I ate: June 16, 2017

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, a strawberry Greek yogurt with granola.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Beef and zucchini lasagna.

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And 2 glasses of Tomaiolo Chianti classico riserva 2011.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: June 15, 2017

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, radish, and Drew's Thousand Island dressing.

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Snack: 0.8 oz. peanuts


Dinner: Teriyaki barbecued pork with rice and broccoli. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 131.8 lbs.
.

What I ate: June 14, 2017

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Stacy's everything bagel chips.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds.

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Dinner: Tofu, broccoli and scallion stir-fry and a half glass of Kim Crawford New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec. And 1.0 oz. Doritos.


Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: June 13, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind oat and honey granola bar.


Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Nachos. And a Patron anejo tequila.

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Vacuum sealed and froze the remainder of the package of black beans.

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And a glass of Bota Box malbec.



Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

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