What I ate: October 18, 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.

ate.2017.10.18.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken and snow peas.

ate.2017.10.18.l.jpg
Snack: 1.0 oz. pretzels with Chinese hot mustard.

ate.2017.10.18.s1.jpg
Dinner: I reconfigured the leftovers from yesterday's dinner, since it would be difficult to get the bread nice and crispy again and I think I ate the equivalent of a half of a loaf of bread yesterday.

I made a 1.8 oz. serving of spaghetti noodles, reheated the sausage, peppers and sauce from yesterday in a sauté pan, and then combined. I also added red pepper flake. And had a glass of Bota Box malbec. I think it was better this way!

ate.2017.10.18.d.jpg
Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 17, 2017

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

ate.2017.10.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

ate.2017.10.17.l.jpg
Snack: 0.8 oz. peanuts. And 0.5 oz. Stacy's everything bagel chips.


Dinner: Smothered sausage and pepper sandwich at Roma in Sidney, NY, with Dad. And a huge dinner roll. I ate one of the two sandwiches and brought the other half home as leftovers.

ate.2017.10.17.d.jpg
Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: October 16, 2017

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

ate.2017.10.16.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Baked a batch of buttermilk biscuits.

ate.2017.10.16.c1.jpg
And ate the small remainder biscuit, with butter.

ate.2017.10.16.s1.jpg
Lunch: Veggie Buffalo "wings" and salad.

ate.2017.10.16.l.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Meatloaf, rice, gravy, and green beans. And a glass of Bota Box malbec.

ate.2017.10.16.d.jpg
Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: October 15, 2017

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

ate.2017.10.15.b.jpg
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.

ate.2017.10.15.c1.jpg
Vacuum sealed and froze a package of chicken breast tenders.

ate.2017.10.15.c2.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.10.15.s1.jpg
Lunch: Turkey club sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a few Kettle Chips hot jalapeño potato chips.

ate.2017.10.15.l.jpg
Snack: 0.7 oz. peanuts.


Dinner: Veggie beef with scallions and bean sprouts.

ate.2017.10.15.d.jpgate.2017.10.15.c3.jpg
Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: October 14, 2017

Breakfast: McDonalds sausage McMuffin with egg.

ate.2017.10.14.b.jpg
Dad had an extra one, so he dropped it off a few days ago. Reheating one whole in the microwave as a very unsatisfying experience so I tried to separate it into its components before refrigerating, which worked surprisingly well.

ate.2017.10.14.c1.jpg
That let me toast the English muffin, and reheat the rest separately. Egg for about 32 seconds. Sausage for about 28 seconds. I removed the orange cheese and replaced it with Cabot extra sharp cheddar. It was quite good!

ate.2017.10.14.c2.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2017.10.14.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle chips hot jalapeño potato chips, and a Leinenkugel's Märzen. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

ate.2017.10.14.l.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Nachos. And a small Sauza hornitos tequila.

ate.2017.10.14.d.jpg
Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: October 13, 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.

ate.2017.10.13.b.jpgSnack: 1.0 oz. Sriracha chex mix.


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.

ate.2017.10.13.l.jpg
Snack: 0.7 oz. peanuts.


Dinner: Veggie chicken kimchi and cabbage (new recipe). This was really good! And a half glass of New Zealand sauvignon blanc.

ate.2017.10.13.d.jpg
Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

Veggie chicken kimchi and cabbage

ate.2017.10.13.d.jpg

This was really good! For the protein I used 75 grams of gardein chick'n strips (vegan). I just used 5 strips (75 grams), not the included sauce. Microwaved for 30 seconds from frozen and then diced.

ate.2017.10.13.c1.jpg

The ingredients included some cabbage, garlic, the diced veggie chicken and some kimchi (Mama O's original premium kimchi).

ate.2017.10.13.c3.jpg

Cook the cabbbage and the veggie chicken for a few minute in a little olive oil. Add the garlic and kimchi and cook for a few minutes.

ate.2017.10.13.c4.jpg

For extra spice and flavor I added a generous tablespoon of gochujang:

ate.2017.10.13.c5.jpg

Looks good!

ate.2017.10.13.c6.jpg

What I ate: October 12, 2017

Breakfast: Canadian bacon, egg and cheese English muffin.

ate.2017.10.12.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2017.10.12.l.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Pork with scallion and broccoli stir-fry and a glass of Bota Box malbec.

ate.2017.10.12.d.jpg
Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 11, 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.

ate.2017.10.11.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2017.10.11.l.jpg
Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Chicken paprika with rice and broccoli. And a half glass of New Zealand sauvignon blanc.

ate.2017.10.11.d.jpg
Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

Ham and cheese croissant

ate.2017.10.11.l.jpg

This is a delicious lunch sandwich!

Cut the croissant in half. Put Dijon mustard on the bottom half. Add 4 slices of smoked deli ham and a slice of Swiss cheese.

Heat on a sheet pan at 350°F for 8 minutes. Keep the halves separate until serving so the cheese melts more easily.

ate.2017.10.11.c1.jpg

It's possible to freeze croissants, and this is a good use for the frozen ones since the sandwich is baked briefly.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives