What I ate: February 19, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Dinner: Cheeseburger (4.0 oz. before cooking) and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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And 2 glasses of Eastpoint merlot, California, 2016.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: February 18, 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.

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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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Vacuum sealed and froze my leftovers from last night.

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Lunch: Veggie Buffalo "wings" and salad. And a Switchback Ale.

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec (twice the amount pictured).

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Dinner: Nachos. And a small Sauza hornitos tequila.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: February 17, 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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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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Dinner: At Sloan's NY Grill in Oneonta, NY with the family. A roll and salad to start.

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And the smoke house sampler. I did not eat the whole thing, and I still ate way too much! And 2 Trout Town Ales.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: February 16, 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, this little bag of snack mix, 1.5 oz., 230 calories.

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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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Dinner: Kimchi fried rice. This was really good; I switched to using regular veggie sausage instead of veggie chorizo.

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And a sparkling sake.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

Japanese-style beef curry (large)

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I love this dish! Each serving is about 6.5 oz. and served on rice. My regular recipe uses the smaller box of S&B golden curry sauce, but this version is for the larger 8.4 oz. 12 serving (according to the package) size.

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Prepare the beef ahead of time. I use 1.5 lbs. of stewing beef, cut into smaller pieces. Season with salt, freshly ground black pepper, and garlic powder. Vacuum seal. Cook in the sous vide 3 hours at 131°F. Immediately chill the meat in a cold water bath.

I usually do this step the day before and then refrigerate it overnight.

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Prepare the vegetables:

1 large yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
1 small green pepper, diced
1 large potato, diced

The amounts are not critical but keep them mostly separate. The carrots and celery go in the same time, so those can be combined.

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I prefer to brown the meat separately. Heat a large sauté pan over medium heat and brown the pre-cooked beef. You could actually just cook raw beef here too, but it's more tender if you cook it in the sous vide first. Drain any liquid when done.


Heat a pot over medium heat.

Add olive oil.

Cook the onions for a few minutes.

Add the carrots and celery and cook for several minutes.

Add the green pepper and cook for a few minutes.

Add 32 oz. water (4 cups) and bring to a boil.

Add the cooked beef and bring back to a boil. Skim off any foam, though there shouldn't be much, if any, if you've browned it separately.

Add the potatoes and bring back to a boil.

Reduce the heat to medium low (4 on my induction hotplate) and cook for 15 minutes, stirring occasionally.

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Incidentally, there are actually two separate sealed packages inside the big package, so you can make two smaller batches instead. Dice the sauce mix to make it easier to dissolve.

Add the curry sauce mix and cook for 5 minutes. After a minute, lower the heat to low (2 on my induction hotplate).

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Stir occasionally until the sauce is dissolved.

Season with freshly ground black pepper and soy sauce.

Makes 9 servings of about 6.5 oz. I ate one and vacuum sealed and froze 8 servings.

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To reheat, I usually bring a pot of water to a boil. Add the frozen, vacuum sealed package to the water. Reduce heat to simmer. Cook for 8 minutes, flip the bag over, and cook for 8 more minutes. Serve over rice.


What I ate: February 15, 2018

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie beef, scallions and bean sprouts.

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Made a large batch of Japanese-style beef curry (new post).


Dinner: Japanese-style beef curry and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: February 14, 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: Grilled chicken Caesar garden salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

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Made a batch of homemade marinara with meatless balls. Vacuum sealed and froze 3 servings, kept one for dinner tonight.


Cooked beef for Japanese-style beef curry in the sous vide, 3 hours at 131°F.


Dinner: Spaghetti with meatless balls.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: February 13, 2018

Breakfast: Spicy veggie, black bean and cheese 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: Tofu, broccoli and scallion stir-fry.

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Dinner: Thanksgiving turkey, mashed potatoes, dressing and gravy. Previously vacuum sealed and frozen. With a half glass of Fernlands 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: 126.8 lbs.

What I ate: February 12, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Turkey and cabbage stir-fry. And a half glass of Fernlands New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: February 11, 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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And, later, a blueberry Greek yogurt with granola.

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Lunch: Bacon, lettuce and tomato sandwich (BLT) with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Japanese-style beef curry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

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