February 2011 Archives

What I ate: February 28, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen.

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Snack: 0.7 oz. peanuts.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

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Dinner: Lobster soft taco with salsa fresca and lettuce on a Maria and Ricardo's multi-grain tortilla. With 1.0 oz. corn tortilla chips and the rest of the salsa fresca. With 1 small glass of Switchback beer.

ate.2011.02.28.d.jpg Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle and Finca la Linda malbec.

Snack: 0.7 oz. potato chips and Cabot French onion dip.

Weight at beginning of the day: 111.6 lbs.
Weight at the beginning of the next day: 111.2 lbs.




What I ate: February 27, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Snack: 0.7 oz. peanuts.

Dinner: 5.0 oz. roast beef, gravy, rice and broccoli. I reheated the frozen, vacuum sealed roast beef in the sous vide for 30 minutes at 133°F, the gravy on the stove in a sauce pan, the rice for 25 seconds in the microwave (from room temperature) and the broccoli for 1:20 in the microwave (tightly covered, with a little water).

ate.2011.02.18.d.jpgAnd 2 glasses of Finca la Linda malbec.

Dessert: 2 squares of Lake Champlain dark chocolate raspberry truffle.

And 0.7 oz. potato chips and French onion dip.

Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 111.6 lbs.



What I ate: February 26, 2011

Breakfast: Ham and cheese croissant at La Brioche.

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This is the end of the holiday ski week and eating out way too much! A good time was had by all and the family is returning to their homes.

To return to my normal activities I walked to the Coop to get groceries, 1.5 miles.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

ate.2011.02.26.l.jpgDinner: Stir-fry of tofu, broccoli and scallions. With rice. And Sea Glass New Zealand sauvignon blanc.

ate.2011.02.26.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle and Tiasta malbec.

And 0.7 oz. potato chips and French onion dip.

Weight at beginning of the day: 113.4 lbs.
Weight at the beginning of the next day: 112.4 lbs.


What I ate: February 25, 2011

Breakfast: Huevos rancheros with roasted root vegetables at Kismet.

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Lunch: 1 slice of Positive Pie carcass (pepperoni, sausage, meatball and mushroom) pizza, reheated. I forgot to take a picture of it, but it looked like this:

ate.20101113.l.jpgDinner: Braised lamb at NECI on Main (Main Street Grill).

ate.2011.02.25.d.jpgDessert: Chocolate mousse at Main Street Grill.

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Weight at beginning of the day: 113.8 lbs.
Weight at the beginning of the next day: 113.4 lbs.




What I ate: February 24, 2011

Breakfast: Ham over easy crêpe at Skinny Pancake. That ham, egg and cheese, inside a crêpe.

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Lunch: Spinach salad with red onions, toasted pine nuts and feta cheese at Bolton Valley.

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Dinner: Porterhouse steak, baked potato, broccolini, squash, beets and a side salad at J. Morgan's steakhouse.

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Weight at beginning of the day: 113.0 lbs.
Weight at the beginning of the next day: 113.8 lbs.



What I ate: February 23, 2011

Breakfast: Sausage, egg and cheese English muffin at Wayside.

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Lunch: Mussels with bacon and braised fennel at Bolton Valley.

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Dinner: Half of a personal carcass pizza (meatball, pepperoni, sausage and mushroom) at Positive Pie 2.

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Weight at beginning of the day: 113.0 lbs.
Weight at the beginning of the next day: 113.0 lbs.



What I ate: February 22, 2011

Breakfast: Manghi's cinnamon raisin French toast with bacon at Coffee Corner.

ate.2011.02.22.b.jpgA bunch of cheese samples at the Cabot Cheese factory.

Dinner: Some cheese plate (Jasper Hill Bayley Hazen Blue and Von Trapp Oma). And the rabbit at Hen of the Wood.

ate.2011.02.22.d.JPGAnd the brownie with praline ice cream dessert.

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Weight at beginning of the day: 112.6 lbs.
Weight at the beginning of the next day: 113.0 lbs.

What I ate: February 21, 2011

Breakfast: Hash, scrambed eggs, wheat toast and home fried potatoes at The Wayside.

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Lunch: Turkey chili in a boule at Bolton Valley. This was really good today - extra jalapeños! And Switchback beer.

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Dinner: Crab-stuffed ravioli with shrimp and spinach in vodka cream sauce at Sarducci's. And Owen Roe cabernet sauvignon.

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Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 112.6 lbs.




What I ate: February 20, 2011

We're beginning our day with NECI Sunday Brunch, which, unfortunately, doesn't begin until 10:00 AM. Seeing as I normally eat breakfast at 7:15 AM and lunch at 11:00 AM, I wasn't quite sure what to do.

I was going to wait to eat, then I just got too hungry and had a light breakfast/snack:

Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Brunch: Plate 1: Honeydew, melon, potatoes, smoked salmon, French toast, Vermont Smoke and Cure bacon, mini-bagel breakfast sandwich.

ate.2011.02.20.b.jpgPlate 2: Roast beef, salmon, green beans and potato salad, which I forgot to take a picture of. And a spicy Bloody Mary.

Dinner: St. Louis ribs, spicy, with French fries and cole slaw at The Cider House.

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Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 111.4 lbs.

What I ate: February 19, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin. With homemade sausage.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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My Mom, Dad, brother-in-law and nephew have arrived for our annual ski week. We kicked it off with a little wine (Incognito) and selection of Vermont cheeses: Mt. Mansfield Goldolier (herbed Havarti), Scholten Farm Weybridge (soft cow's milk cheese), Lazy Lady Farm Tomme Delay (firm chevre) and Cabot extra sharp cheddar.

ate.2011.02.19.s.jpgAnd my dinner, "Pan seared venison medallions with fresh spätzle, braised red cabbage, cranberry gastrique" at NECI on Main (Main Street Grill).

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Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day:110.2 lbs.


What I ate: February 18, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: Sautéed spinach with hana katso, sardines and rice.

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Dinner: 5.0 oz. roast beef, rice, gravy and broccoli.

ate.2011.02.18.d.jpgAnd 2 glasses of Tiasta malbec.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 110.4 lbs.

What I ate: February 17, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: Thai-style pork with green pepper, jalapeño, onion, hot pepper sesame oil, toasted sesame oil and chili garlic sauce. With rice. I somehow forgot to take a picture of it, but it looked like this:

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses Chateau Fabas Murral Minervois, France, 2005.

And 0.7 oz. potato chips and French onion dip.

Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 110.4 lbs.

What I ate: February 16, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: Chicken paprika with sour cream sauce, broccoli and rice.

ate.2011.02.16.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

2 glasses Chateau Fabas Murral Minervois, France, 2005. This wine is pretty good - it was a recommendation from Sharon at Uncommon Market who said it was a $ 9.99 wine that seems like a $ 15 wine, which I concur. Very dry, initial tannins, some residual fruit, but very pleasant.

And 0.7 oz. potato chips and French onion dip. I couldn't resist.

Weight at beginning of the day: 112.2 lbs.
Weight at the beginning of the next day: 111.2 lbs.


What I ate: February 15, 2011

Breakfast: The last of the sickness junk food: Pillsbury cinnamon rolls in the refrigerated tube.

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At this point, I'd had enough of the junk food and threw out the remaining 3 cinnamon rolls and the Doritos. I did keep potato chips and French onion dip, however.

Lunch: Roasted pork, scallion and broccoli stir-fry with rice.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: 5.2 oz. Tangletown farm organic sirloin tip steak, olive oil and salt-rubbed baked potato and a small spinach side salad with homemade sherry vinaigrette and maple candied walnuts. And 2 glasses of Tiasta malbec.

ate.2011.02.15.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.


Weight at beginning of the day: 112.6 lbs.
Weight at the beginning of the next day: 112.2 lbs.

What I ate: February 14, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. I added a glass of grapefruit juice today, since that might help with the cold.

Though the 11 hours of sleep, 4 hours of naps and NyQuill/DayQuill regimen probably didn't hurt, either.

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Lunch: Homemade chicken soup with soba noodles and spinach. And rice and furikake.

ate.2011.02.14.l.jpgSnack: 0.7 oz. potato chips and dip.

Dinner: Crumb pork chops (previously frozen) with rice and sautéed cabbage.

ate.2011.02.14.d.jpgAnd 3.0 oz. Doritos. The Doritos need to go away. Soon.

Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 112.6 lbs.





What I ate: February 13, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. cream cheese, tomato and red onion.

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter. I apparently forgot to take a picture of it, but looked like this.

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I think I might be getting sick with a cold. First time in at least a year, maybe two. I seem to crave junk food when I get sick, so I walked to grocery store to get, among other things, Pillsbury cinnamon rolls in the tube and Doritos, two items I don't think I've eaten since the last time I was sick!

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Snack: 1.0 oz. Doritos. I couldn't resist. Incidentally, that's a package serving size and is 160 calories.

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Dinner: A 6.0 oz. (before cooking) Maple Leaf Farms hamburger, rare to medium rare, Cabot cheddar cheese, 1 slice of Vermont Smoke and Cure bacon, tomato and lettuce. I grilled the burger earlier and froze it; I defrosted it and finished cooking it in the sous vide for 45 minutes at 133°F. It's really the only way to reheat a medium rare burger or steak without overcooking it. And 1.0 oz. Doritos and 1 glass of Tiasta Malbec.

ate.2011.02.13.d.jpgAnd 1.0 oz. potato chips and dip.


Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 112.0 lbs.





What I ate: February 12, 2011

Breakfast: Waffle and Vermont Smoke and Cure breakfast sausage. Both were previously frozen and I reheated them on a lightly greased sheet pan in a 350°F oven for 10 minutes and they reheated very well. I defrosted the sausage first. I only ate 3/4 of the waffle and 1 1/2 sausages and didn't use all of the 0.6 oz. of Vermont maple syrup.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

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Dinner: Tonkatsu, rice and sautéed cabbage. And a glass of Per Linda trebbiano d'Abruzzi.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.


Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 110.2 lbs.



Whole wheat and oat English muffins and dinner rolls

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I really love my whole wheat and oat bread dough recipe. I've used it to make loaf bread, dinner rolls, hamburger buns and even English muffins! It's 100 % whole grain and amazingly light. It has a little honey in it, but no other added sugar.

I happened to need both English muffins and dinner rolls, so I made a 1.7x batch of dough. One of the great things about having everything weighed instead of using, say, cups of flour, is that it's possible to easily make a 1.7x recipe. Try doing that with a 1 cup measure!

Soaker

4.8 oz. oats, coarsely ground
6.8 oz. water @ 70°F

Use regular (not instant or quick) oats. I ground them for about 30 seconds in the food processor until coarsely ground. Add 4 oz. of water in a small bowl, cover with plastic wrap and let sit at room temperature until the next day.

Poolish

7.7 oz. whole wheat flour
0.035 oz. instant yeast
6.8 oz. water @ 70°F

Mix together the yeast, water, and whole wheat flour until a paste forms and all of the flour is hydrated, but not longer. Cover with plastic wrap and let sit at room temperature for 2 to 4 hours. Then put into the refrigerator overnight.

Dough

6.8 oz. King Arthur white whole wheat flour
3.4 oz. whole wheat flour
0.3 oz. salt
0.2 oz. instant yeast
1.7 oz. honey
0.5 oz. vegetable oil
2 eggs lightly beaten

For English muffins, follow this recipe.

For dinner rolls, follow this recipe.

It's dairy-free but not vegan because of the eggs and honey.

Tight plastic wrap helps keep the English muffins flat during the second proofing.

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An abundance of timers doesn't hurt, either.

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What I ate: February 11, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Big plate of mussels, fennel, bacon, some greens and a mysterious pickled vegetable that has never been in it before but was quite tasty at Bolton Valley skiing. And some grilled bread. And Switchback beer.

ate.2011.02.11.l.jpgNot that Mad River Glen's chili two days ago wasn't pretty good, but you've seen what I normally eat, and I have to give my thumbs up to Bolton's food.

Dinner: I blame this entirely on Molly who put the idea of deep dish pizza in my mind this morning. Fortunately, I had frozen half of my last Italian sausage, green pepper and mushroom deep dish pizza so I just defrosted it and baked it for 15 minutes at 400°F. It doesn't look the best, but it was definitely tasty! 

ate.2011.02.11.d.jpgAnd 1 small glass of Switchback beer.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 111.0 lbs.



What I ate: February 10, 2011

Breakfast: Sausage, egg, and cheese on a whole wheat English muffin. With homemade sausage.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: 5.0 oz. crushed hamburger (Japanese style), rice and sautéed zucchini.

ate.2011.02.10.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Hacienda đl Plata malbec, Argentina 2008. And I'm glad I finally found the Đ character. I don't know how I missed it. Must have been too much wine.

Snack: 1/8 cup popcorn, air popped, with 1 tbsp. butter.

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Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 111.0 lbs.

Crushed hamburger

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This is a simple dish with ground beef and Japanese flavors from when I was growing up. It's quite tasty, however.

1 tbsp. oil (Olive, canola, peanut, whatever you like; I used canola.)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 tbsp. ginger, minced (optional)
1 lb. ground beef (approximate; my package was 1.16 lbs.)
1.5 tbsp. sugar
3 tbsp. sake (can substitute dry sherry or mirin)
4 tbsp. soy sauce

In a sauté pan over medium high heat, add the oil then cook the onions until translucent, being careful not to burn the onions. Add the garlic and ginger and cook for a minute. I'm pretty sure Mom's version doesn't have ginger but I think it's a nice addition.

Break up the ground beef and add to the pan. Cook until done. Drain any fat from the pan.

Add the sake, sugar, and soy sauce. Mix thoroughly and cook for a few minutes.

Serve with white sushi rice. Since it's devoid of vegetables for the most part, the plate above has 5 oz. of crushed hamburger, rice and sautéed zucchini.

For the zucchini, add a little oil to a sauté pan. Add the zucchini and cook for a few minutes. Season with pepper and garlic powder. Flip over the zucchini when browned. Season again. Chop a piece of bacon into small pieces. Add to the pan. Cook until browned on the second side. Lower the heat and add soy sauce. Serve.

Another variation that's good is to mix in frozen baby green peas at a ratio of 1 oz. peas to 3.5 oz. crushed hamburger. This dish freezes well.

It can be reheated in the microwave, but when vacuum sealed and frozen the boil-in-bag technique works best. Bring a pot of water to a boil, add the frozen package, bring back to a boil and cook for 10 minutes for a single serving.


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With a vegetable it also makes good dinner. Maybe sautéed zucchini?

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Or sautéed cabbage?

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Update June 24, 2016: It's also good with spinach mixed in!

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What I ate: February 9, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: At Mad River Glen, chili and Single Chair Ale.

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Dinner: Shrimp scampi with spinach, spinach linguini and Red Hen Bakery Mad River Grain bread. And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 0.7 oz. Madhouse Munchies sour cream an onion potato chips. In case you've wondered, 0.7 oz. potato chips is a *really* small amount. Even less than the 1.0 oz serving size.

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Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 111.4 lbs.

Shrimp scampi with spinach

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I love Shrimp scampi but it's not particularly health. Especially Shrimp scampi #1. After a few modifications Shrimp scampi #3 was quite a bit healthier, but I decided to add a pile of spinach and it was excellent!

Serves 1. Multiply as necessary.

1.5 oz. spinach linguini
1 tbsp. butter
1 tbsp. olive oil
2 cloves garlic, minced
1 oz. white wine
4 oz. shrimp, peeled, deveined, tails removed, and diced
1/4 tsp. crushed red pepper
0.5 oz. fresh parsley, chopped (1/4 c.)
2.5 oz. fresh spinach (about 2 cups, packed)

Cook 1.5 oz. spinach linguini (or regular linguini) according to package directions.

Heat the butter and olive oil over medium heat until the butter melts. Add the garlic and cook until softened, but not burnt. Add the wine. Add the shrimp, crushed red pepper, and parsley.

Lower the heat to medium-low, cover and cook for 5 minutes. Remove the cover, add the spinach, and cook for another minute or two until the spinach is wilted.

It looks like a lot of spinach, but it will reduce!

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Drain the pasta and add to the sauté pan. Plate and serve with crusty bread. Pictured with a slice of Red Hen Mad River Grain whole grain bread. Served with Anton Bauer Gmörk Grüner Veltliner 2009, Austria.




What I ate: February 8, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. The bacon is pre-cooked, and just takes a few minutes in a sauté pan to reheat perfectly.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

ate.2011.02.08.l.jpgSnack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: 5.0 oz. roasted Misty Knoll turkey breast, sautéed cabbage, rice and gravy.

ate.2011.02.08.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

And 0.7 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 110.0 lbs.


What I ate: February 7, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Snack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: Tofu with broccoli and scallions. I used extra-firm silken tofu which is more Japanese style. It's harder to work with because it's so fragile, however. There's 12.3 oz. of tofu in this serving for one, which is a quite a lot. It's one whole aseptic package. The nice thing about the aseptic packages is they keep for a really long time - usually 6 months or so, at room temperature, no less.

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And 2 glasses of Alamos malbec, Argentina 2008.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.


And ridiculous amounts of roof shoveling. This time it was the porch roofs, which took 2:45 in chipping away at giant chunks of ice and shoveling.

Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 111.0 lbs.


What I ate: February 6, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.8 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Snack: 1.0 oz. tortilla chips and homemade guacamole. And a small Switchback beer.

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Dinner: Super Bowl appetizer dinner: sweet potato fries, jalapeño poppers and Buffalo chicken wings, celery, and blue cheese dressing. And a small glass of Switchback beer.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And Sebastiani zinfandel.

And 0.7 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 112.0 lbs.




What I ate: February 5, 2011

Breakfast: 1 organic scrambled egg, 2 small slices of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Dinner: Beef, bean sprout and scallion stir-fry. There's also a little spinach in there, because I had some left over after portioning a package of it for spinach salads. And rice. 2.8 oz. beef.

ate.2011.02.05.d.jpgAnd 2 glasses of Alamos malbec, Argentina 2008.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Snack: 0.9 oz. popcorn (about ⅛ c. before popping) with 1 tbsp. butter

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 111.0 lbs.



What I cooked: February 5, 2011

Just a few things today:

Bacon. Okay, this is a picture of uncooked bacon because I forgot to take a picture of the finished bacon. I froze it, as I always do.

cooked.2011.02.05.1.jpg

Grilled chicken. The chicken was free-range antibiotic-free chicken, seasoned, vacuum sealed, cooked in the sous vide for an hour at 160°F, then grilled for 1.5 minutes per side. The sous vide does a great job of making a perfectly cooked, juicy chicken breast every time. The grilled chicken was then sliced, divided into 2.8 oz. portions, then vacuum sealed and frozen. I'll use that for chicken Caesar salad.

cooked.2011.02.05.3.jpg

A pile of unhealthy food from the deep fryer for the Super Bowl. Jalapeño poppers, sweet potato fries and chicken wings. I pre-cooked everything so I can just throw everything on a sheet pan and reheat in the oven with no fuss. And make the Buffalo Wing sauce, but that's easy, just melted butter and Frank's Hot Sauce.

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For the Buffalo wing sauce I used 2 oz. melted butter and 3 oz. Frank's hot sauce (original). It could have been hotter, and that was way too much sauce for the wings above, though it made saucing the wings much easier, since they get dipped in the sauce before serving.

And the crazy thing is that if you factor in breakfast before (bacon, eggs and toast) and lunch after (Caesar salad), I managed to use the stove, toaster, oven, sous vide machine, gas grill, deep fryer and microwave in a four-hour period! I used the microwave to defrost a whole wheat and oat roll that I had with my salad.

What I ate: February 4, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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Lunch: Mussels with bacon and fennel at Bolton Valley skiing. And Switchback beer.

Dinner: 2.0 oz. of spaghetti with a Vermont Smoke and Cure spicy Italian sausage and 4.7 oz. Bove's basil marinara. Also, a slice of Red Hen ciabatta bread and Sebastiani zinfandel.

ate.2011.02.04.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 1.4 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 111.0 lbs.


What I ate: February 3, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.8 oz. plain organic Greek yogurt with Vermont maple syrup and 1.0 oz. of homemade granola.


Dinner: 5.0 oz. Misty Knoll roasted turkey breast, homemade gravy (actually, it's chicken gravy), broccoli and rice.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Hacienda dl Plata malbec. Terrible pairing with turkey, but it was open. Better with the chocolate.

Snack: 1.0 oz. tortilla chips and homemade guacamole. I didn't eat the whole bowl of guacamole and vacuum sealed at least half of it. It keeps really well vacuum sealed, for several days, without browning. Also my guacamole is really high in vegetables - that bowl contains onion, tomato, jalapeño, cilantro and only half an avocado!

ate.2011.02.03.s.jpgAnd 1.4 oz. Madhouse Munchies sour cream and onion potato chips. And some chocolate. And senbei.


Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 110.8 lbs.

What I ate: February 2, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. cream cheese, tomato and red onion.

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Snack: 0.6 oz. peanuts.

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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Dinner: Spinach and basil lasagna. Defrosted then baked for 30 minutes at 350°F.

ate.2011.02.02.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Hacienda dl Plata malbec.

And ridiculous amounts of snow shoveling - 1:15 on the roof shoveling, 0:45 snowblowing and 0:30 shoveling at ground level. And we have a plowing service for the parking areas and a person who shovels the walkways!


Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 110.8 lbs.

What I ate: February 1, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. The bacon is pre-cooked, and just takes a few minutes in a sauté pan to reheat perfectly.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Snack: Bowl of wakame soup. It was just instant, but it was nice and warm and only 35 calories!

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Dinner: Sushi and sashimi plate. Nori rolls (hosomaki): cucumber, carrot and avocado and tuna and cucumber. And tuna sashimi. It was a little big for a serving for one person but it was delicious!

ate.2011.02.01.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 1 glass of Hosomaki Ruby sake and 1 glass of of Schmitt Söhne Riesling.

And 4 senbei (Japanese rice crackers).

And 1.5 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 110.8 lbs.

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This page is an archive of entries from February 2011 listed from newest to oldest.

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