What I ate: May 25, 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.


Lunch: Spicy black bean veggie burger with potato salad and coleslaw.

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Walked 2.37 miles in 42:18.


Dinner: Roast beef, rice and gravy. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 24, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin. And a side of hash browns (new post).

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Walked 2.19 miles in 38:35.


Snack: Cabot seriously sharp cheddar and almonds.

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Dinner: Barbecued chicken, potato salad, and coleslaw. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

Hash browns

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I got some frozen hash browns for breakfast, and they're good.

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This is one serving, 80 grams. About 120 calories according to the nutrition facts.

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Cooked in a small cast iron skillet for 6 minutes in olive oil, stirring occasionally.

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What I ate: May 23, 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, 1.0 oz. Stacy's everything bagel chips.


Lunch: Veggie beef with snow peas and rice.

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Walked 1.71 miles in 29:52.


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

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Dinner: Nachos. And a Sauza hornitos tequila.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 22, 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 tuna salad croissant and potato salad and coleslaw.

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Snack: A piece of Cabot seriously sharp cheddar and some almonds. And, later, 0.7 oz. peanuts.

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Dinner: Teriyaki London broil salad with lettuce mix, cucumber, tomato, pepperoncini, fresh mozzarella, croutons, and Annie's Tuscany Italian dressing and cheddar broccoli soup. And a glass of Folonari Montepulciano d'Abruzzo. This was good but too much food. I probably didn't need the soup.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 21, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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Snack: A piece of Cabot seriously sharp cheddar and a few almonds.

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And a few strawberries.

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Dinner: Grilled veggie burger (updated post) with cheese, potato salad, and coleslaw.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: May 20, 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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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.  And, later a bacon, jalapeño and cheddar scone.

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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: Veggie Buffalo "wings" and salad.

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

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Dinner: Kimchi fried rice. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 19, 2018

Breakfast: Corrned beef hash, egg and toast. 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 and had one as a snack.

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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. And some more chips from the bottom of the bag.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Tonkatsu and rice. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 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.


Lunch: Veggie sausage and green pepper stir-fry.

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

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Dinner: 2 slices from a large deluxe pizza from Main Street 88 Tavern in Sidney, NY, previously frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 17, 2018

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

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Dinner: Spaghetti and Italian sausage and a glass of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

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