What I ate: December 10, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen bagel with tomato and red onion. And a mimosa.

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Made the omelette filling 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

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Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery. And a Switchback Ale.

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

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Dinner: 2 slices of Digiorno rising crust supreme pizza. And 2 glasses of San Fabiano Chianti, 2013.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: December 9, 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

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

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of San Fabiano Chianti, 2013.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 8, 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.


Lunch: Curried veggie chicken salad croissant (new recipe) and a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing. This was really good!

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Dinner: Brooks Barbecued Chicken. And a glass of Bota Box malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.8 lbs.

Curried veggie chicken salad croissant

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This was really good! It's a curried chicken salad, made with veggie chicken. I served it on a croissant, since I had a fresh one to use, but it would also be good on regular bread.

It's made with 75 grams of gardein veggie chick'n strips, 4 strips. The package says teriyaki, but that's the sauce, which is separate. They're plain until you add the sauce, which I didn't for this recipe.

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Cook for 6 minutes in olive oil. Flip once at 3 minutes.

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They look pretty good! Make them a little ahead so they can cool off a bit before dicing and using in the salad.

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Halved croissant with lettuce mix on the bottom.

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A little celery and red onion.

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It's good with about 1 tsp. mango chutney to give a little flavor and sweet. You could use a little honey, or completely omit it if desired.

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The rest is about 1 tbsp. mayonnaise (could you yogurt instead), salt, freshly ground pepper, curry powder, and ginger power.

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On the bed of lettuce.

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This was really good. Pictured above with a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing.

What I ate: December 7, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Started 12 oz. of cut stewing beef in the sous vide for Japanese-style beef curry. 2 hours at 133°F.

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Lunch: Spicy tuna salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Finished making Japanese-style beef curry. Vacuum sealed and froze 4 servings of about 8.0 oz. each.

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Dinner: Gardein fishless filets, French fries, and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a Switchback Ale.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: December 6, 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.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. And a few more chips.

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Dinner: Veggie chicken and cabbage stir-fry and rice. And a glass of Ferlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: December 5, 2017

Breakfast: Spicy veggie, mushroom and cheese omelette (new post). 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: 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: 3 Roasted garlic Triscuits with horseradish cheddar.

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Dinner: Thanksgiving turkey, mashed potatoes, dressing and gravy. Previously vacuum sealed and frozen. With a half glass of Starborough New Zealand sauvignon blanc.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

Spicy veggie, mushroom and cheese omelette


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This was OK. The mushroom weren't quite to my liking. On the other hand, I'm not a huge fan of mushrooms.

I prepared the onions, green peppers, jalapeños and mushroom on Sunday when I prepped the chorizo breakfast burrito filling. The omelette filling is on the left.

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Cook in a sauté pan and seasoned with salt and freshly ground pepper. Cooled and stored in a container in the refrigerator.

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Today (Tuesday) a beat two eggs and seasoned with salt and pepper. Cooked in a sauté pan.

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Flipped and filling added. I reheated the filling in the microwave for 30 seconds.

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And a little cheese. I used Sargento four cheese Mexican, as that's what I had on hand for shredded cheese.

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Served with a homemade buttermilk biscuit (previously frozen).

What I ate: December 4, 2017

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 3 Roasted garlic Triscuits with horseradish cheddar.

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Dinner: Spaghetti with meatless balls.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 3, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen bagel with tomato and red onion. And a mimosa.

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Made the omelette filling 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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Made a batch of cranberry orange muffins (new recipe). These were really good!

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Snack: Cranberry orange muffin.

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Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery. And a Switchback Ale.

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec. It's twice the amount pictured.

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Dinner: Fried chicken wings. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

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