What I ate: April 23, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Lunch: Cheeseburger and cole slaw at Killington, Vermont. And 2 Fiddlehead IPA beers.

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Dinner: Japanese-style curry 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: April 22, 2018

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.

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Snack: A bacon, jalapeño and cheddar scone.

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Lunch: BLT and Kettle Chips hot jalapeño potato chips. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Chicken Parmesan (from Main Street 88 Tavern, previously left over and frozen), with freshly cooked pasta and marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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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: April 21, 2018

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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Made a batch of bacon, jalapeño and cheddar scones.

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Snack: A bacon, jalapeño and cheddar scone.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Snack: Queso with 1.0 oz. tortilla chips and a margarita.

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Dinner: Grilled chicken with barbecued sauce and French fries. And a glass of Bota Box malbec.

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

What I ate: April 20, 2018

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, 0.8 oz. peanuts.


Lunch: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, and tomato with Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Nachos and a margarita.

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

What I ate: April 19, 2018

Breakfast: Canadian bacon, egg and cheese English muffin.

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


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.

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Snack: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: Turkey dinner with turkey, dressing, mashed potatoes, and gravy. And a glass of Kim Crawford New Zealand sauvignon blanc.

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

What I ate: April 18, 2018

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 Chobani hint of strawberry Greek yogurt.

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Lunch: Navy bean soup and a side Caesar garden salad with romaine, lettuce mix, cucumber, tomato, anchovies, croutons, and Drew's Caesar Romano dressing.

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Snack: 1.0 oz. Stacy's everything bagel chips. And a little more from the bottom of the bag.


Dinner: Roasted root vegetable Japanese curry (new recipe). And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

Roasted root vegetable Japanese curry

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I selected a turnip, beet, and carrot for my root vegetables. This is for 3 servings. It might be possible to stretch it to 4.

Warning: beet makes it turn oddly red.

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Peeled and ready. (The head of garlic is for a different recipe.)

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Tossed with salt, freshly ground pepper, and olive oil.

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Put on a sheet pan in a single layer and bake for 30 minutes at 400°F.

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All baked!

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I made this several days ahead and refrigerated the roasted vegetables.

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The Japanese curry base is S&B Golden Curry. This is the smaller 3.5 oz. package, not the giant family-sized package.

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And my fresh vegetables:

1/2 green pepper
1/2 yellow onion
a small gold potato

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The previously made roasted root vegetables.

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Cook the onion for a few minutes in olive oil.

Add the green peppers and cook for a few minutes.

Add the roasted root vegetables.

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Add 20 oz. water and bring to a boil. Add the potatoes and lower the heat to a low boil and cook for 15 minutes.

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Add the curry mix and cook for 3-5 minutes. They potatoes may not be completely done but I made this ahead and was going to reheat it later. If eating right away you might need to cook it a little longer.

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Two servings vacuum sealed and frozen, one for dinner. They're about 9 oz., which is more than I make for the version with meat. Maybe four smaller servings would be a better idea, as it was too much. 6.5 oz. should be about right.

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What I ate: April 17, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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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: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese. And, later, 0.7 oz. peanuts.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. 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: 127.4 lbs.

What I ate: April 16, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.5 oz. peanuts.


Lunch: Veggie Buffalo chicken patty sandwich (updated post) and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. I made the Morningstar Buffalo veggie chicken patty in the air fryer instead of the deep fryer. It takes the same amount of time (including pre-heat) and it's still nice and crispy. A little drier, but not bad.

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Roasted a chicken.

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Made four dinner servings of 4.6 oz. each and one 3.2 oz. serving for stir-fry or chicken salad. I also made four servings of gravy, 4.5 oz. each.

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Dinner: Roasted chicken, broccoli, gravy and rice.

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Prepared chicken soup from the bones and leftover bits in the Instant Pot. Vacuum sealed and froze 3 servings of chicken soup, 2.4 oz. chicken with 14 oz. stock in each package.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 15, 2018

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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Snack: A bacon, jalapeño and cheddar scone (previously frozen).


Roasted a carrot, turnip, and beet (30 minutes at 400°F). Also a head of garlic (in foil).

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Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing. And a Switchback Ale.

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Made a batch of roasted garlic mashed potatoes. Vacuum sealed and froze 5x servings of 4.8 oz. and refrigerated one for dinner tonight.

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Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec.

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Dinner: Shepherd's Pie. And 2 glasses 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: 128.4 lbs.

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