January 2013 Archives

What I ate: January 31, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich. With 3 slices of bacon, one organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

ate.2013.01.31.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with bean sprouts and scallion stir-fry with rice.

ate.2013.01.31.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish dip.


Dinner: Mom's fried rice. Previously vacuum sealed and frozen, reheated boil-in-bag.

ate.2013.01.31.d.jpg
And 2 glasses o Domaine Père Caroche Côtes du Rhône.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.6 lbs.



What I ate: January 30, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2013.01.30.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Marinated tempeh fried wontons. I previously made and froze the filling, but formed and fried the wontons today. 10 wontons, rice ball (omusbe) and soy sauce with scallion for the dipping sauce.

ate.2013.01.30.l.jpg

Grilled a rib eye steak. It's one steak, 0.89 lbs., cut in half, to make 2 servings. I sear it off on the grill, then vacuum seal and freeze it. The frozen steak can go right into the sous vide from the freezer to finish cooking. I like my steak rare-ish, so I do 45 minutes at 132°F for a perfect rare to medium-rare steak. And it was a great day for grilling - 56°F outside, very unexpected for January in upstate New York!

ate.2013.01.30.c1.jpgate.2013.01.30.c2.jpg

Made a batch of tingua poblano - Mexican pork with smoky tomato sauce and potatoes. This dish is delicious but kind of a lot of work to make. Fortunately, it freezes well. Here are my 4 vacuum sealed servings ready for freezing.

ate.2013.01.30.c3.jpgate.2013.01.30.c4.jpg
Dinner: Meatloaf with rice and gravy.

ate.2013.01.30.d.jpg
And 2 glasses o Domaine Père Caroche Côtes du Rhône. Stepping outside my bubble of malbec and cabernet sauvignon, this was delicious. A little jammy, but that's to be expected.

ate.2013.01.30.e.jpg

Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 122.4 lbs.

What I ate: January 29, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

ate.2013.01.29.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And 0.5 oz. peanuts.


Made a batch of Japanese-style beef curry. 4 servings vacuum sealed and ready for freezing.

ate.2013.01.29.c1.jpg

Lunch: Chana masala with rice. And a Saranac pale ale because this batch is so spicy I needed something to cool off my mouth!

ate.2013.01.29.l.jpg

Snack: 1.0 oz. potato chips and homemade bacon and horseradish sour cream dip.


Dinner: Steak, baked potato and broccoli.

ate.2013.01.29.d.jpg
And 2 glasses of Gardel Bonarda, Argentina.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.8 lbs.


What I ate: January 28, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

ate.2013.01.28.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich with 3 thin slices of ham on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chips barbecue potato chips.

ate.2013.01.28.l.jpg
Snack: 1.0 oz. potato chips and homemade bacon and horseradish sour cream dip. I made a new batch of dip today.

ate.2013.01.28.s.jpg
Dinner: Japanese-style beef curry with rice.

ate.2013.01.28.d.jpg
And 2 glasses of Gardel Bonarda, Argentina.
ate.2013.01.28.e.jpg

Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: January 27, 2013

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

ate.2013.01.27.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Cooked and froze 2 pounds of bacon.


Lunch: Swiss chard with pancetta and quinoa.

ate.2013.01.27.l.jpg

Snack: 1.0 oz. potato chips with homemade bacon and horseradish dip.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

ate.2013.01.27.d1.jpgate.2013.01.27.d2.jpg

Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 121.2 lbs.




What I ate: January 26, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

ate.2013.01.26.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

ate.2013.01.26.s1.jpg
Lunch: Ham and Swiss cheese sandwich with 3 thin slices of ham on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chips barbecue potato chips.

ate.2013.01.26.l.jpg
Snack: 1.0 oz. potato chips and homemade bacon and horseradish sour cream dip. And a Woodchuck Granny Smith apple cider.


Dinner: Tonkatsu and rice with furikake.

ate.2013.01.26.d.jpg
And 2 glasses of Santa Julia reserva malbec.


Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 119.8 lbs.


What I ate: January 25, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. Normally I have this on Tuesday, but I forgot to make the muffins before Tuesday morning.

ate.2013.01.25.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog roll with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips

ate.2013.01.25.l.jpg

Snack: 1.0 oz. potato chips and homemade bacon and horseradish sour cream dip.


Made a batch of Sriracha chex mix.

ate.2013.01.25.c1.jpg
Made an eye of round roast beef in the sous vide. Even though it was expensive at $ 15.48, it made 1x 5.0 oz. dinner serving, 2x 3.2 oz. sandwich servings and 7x 3.2 oz. stir-fry servings!

ate.2013.01.25.c2.jpg
Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce.

ate.2013.01.25.d.jpg
And 2 glasses of Santa Julia reserva malbec.

ate.2013.01.25.e.jpg

Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 120.4 lbs.


What I ate: January 24, 2013

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

ate.2013.01.24.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with snow peas stir-fry and rice.

ate.2013.01.24.l.jpg
Snack: 1.0 oz. potato chips and homemade bacon and horseradish sour cream dip.

ate.2013.01.24.s.jpg
Dinner: Cheesesteak sandwich. With Kettle Chips hot jalapeño potato chips. And 2 glasses of Trapiche malbec.

ate.2013.01.24.d.jpg
Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 120.2 lbs.



What I ate: January 23, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2013.01.23.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and cabbage stir-fry with rice.

ate.2013.01.23.l.jpg

Snack: 1.0 oz. potato chips with homemade bacon and horseradish dip (new recipe).


Dinner: Crumbed pork chop and rice with furikake.

ate.2013.01.23.d.jpg
And 2 glasses of Trapiche malbec.

ate.2013.01.23.e.jpg

Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 120.8 lbs.


Bacon and horseradish sour cream dip

ate.2013.01.23.c2.jpg
I was out of dip for my potato chips, so I thought I'd just make some! I looked at a few recipes online, and took bits and pieces of them and some intuition and here's what I came up with. It was really good; I think I'll just make it myself from now on!

1/2 cup sour cream
2 tbsp. prepared horseradish
1 tbsp. mayonnaise
1 tsp. onion powder
1/2 tsp. garlic powder
1 slice cooked bacon, minced

Measurements are approximate as I was just throwing stuff in and tasting it.

It's probably a good idea to make this several hours ahead of time.  Put it in the refrigerator to let the bacon flavor infuse into the sour cream.

There are some weird recipes out there. One used cream cheese, which seems awfully stiff. The picture looked more like a spread. And one used 50 % sour cream to 50 % mayonnaise, which seems like an excessive amount of mayo. I'm not even sure it needs the mayo, but I added a little since it seemed a little too stiff.

And every recipe I looked at used imitation bacon bits, which is just silly. I make and freeze 2 pounds of bacon at a time, so I always have real bacon ready for just such purposes.

ate.2013.01.23.c1.jpg
Here is it with 1.0 oz. potato chips:

ate.2013.01.24.s.jpg
Update January 28, 2013: Added garlic powder.


What I ate: January 22, 2013

Breakfast: Raisin toast with butter and 3 slices of bacon.

ate.2013.01.22.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich with 3 thin slices of ham on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

ate.2013.01.22.l.jpg
And I made a batch of homemade blueberry muffins.

ate.2013.01.22.c1.jpg


Snack: 0.7 oz. tortilla chips and Green Mountain Gringo hot salsa.

ate.2013.01.22.s.jpg
Dinner: Spaghetti with Italian sausage. With 1.7 oz. Barilla spaghetti, one extra spicy Italian sausage and marinara sauce.

ate.2013.01.22.d.jpg
And 2 glasses of Sawbuck cabernet sauvignon.


Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 120.8 lbs.



What I ate: January 21, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

ate.2013.01.21.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy quinoa with chorizo and peppers (new recipe). I made this up for lunch today and it was delicious!

ate.2013.01.21.l.jpg
Dinner: Roast beef, rice and gravy. With 5.0 oz. homemade eye of round roast beef, previously frozen.

ate.2013.01.21.d.jpg
And 2 glasses of Sawbuck cabernet sauvignon.

ate.2013.01.21.e.jpg
Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 121.0 lbs.

Quinoa with chorizo and peppers

ate.2013.01.21.l.jpg
This was delicious! I had one serving of cooked plain quinoa after last week's Swiss chard with pancetta and quinoa. I decided to give this one more of a Spanish/Mexican flair. Actually, it's pretty much the same as my Chorizo breakfast burrito, without an egg or tortilla, with quinoa. In any case, it was very good.

2.0 oz. spicy chorizo sausage, diced
half a yellow onion, diced
green pepper, diced
jalapeño, minced
1 serving of cooked quinoa (about 1/4 cup before cooking)

Here are my vegetables.

ate.2013.01.21.c1.jpg
Heat a sauté pan over medium low heat. Add a little oil then cook the vegetables and chorizo for 5 to 10 minutes.

ate.2013.01.21.c2.jpg
Add the cooked quinoa. Since mine was cold, from the refrigerator, I cooked for several minutes to heat it through.

Season with salt and freshly ground pepper.


What I ate: January 20, 2013

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

ate.2013.01.20.b.jpg


Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

ate.2013.01.20.e1.jpg

Lunch: Spicy vegetarian chili. and jalapeño cornbread.

ate.2013.01.20.l.jpg
Snack: 1.0 oz. pretzels and a Saranac pale ale.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

ate.2013.01.20.d1.jpgate.2013.01.20.d2.jpg

Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 123.4 lbs.


What I ate: January 19, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

ate.2013.01.19.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Shrimp and onion stir-fry with spinach.

ate.2013.01.19.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip. And a Woodchuck winter cider.


Dinner: Japanese-style lamb curry with rice.

ate.2013.01.19.d.jpgAnd 2 glasses of Trivento malbec.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 121.4 lbs.


What I ate: January 18, 2013

Breakfast: Pancakes and bacon, both previously frozen.

ate.2013.01.18.b.jpg
Grocery shopping and cooking today!


I got a really good deal on this pork roast. It's what they call the "Chef's Prime Roast" and it's not my favorite cut; I prefer the center-cut. But at $ 6.02 for a 1.96 pound roast, it was a steal. What I did was remove the fat layer and split it into two roasts. The one on the right is all white meat like a center cut roast. The other is a mix of light and dark meat and a very thin layer of fat. I seasoned it with salt, freshly ground pepper and granulated garlic, vacuum sealed, and cooked for 2 hours at 155°F in the sous vide.

ate.2013.01.18.c1.jpg
Here is is after rapid chilling, slicing, and dividing into 3.2 oz. portions for use in pork stir-fry. There are 7 lunch-sized servings to freeze a little left over for Roscoe.

And since it's winter, rapid chilling actually means, "Drop the vacuum sealed bag in the snow outside."

ate.2013.01.18.c2.jpg
I made a batch of spicy vegetarian chili. It's really good, but kind of a lot of work. Here are the vegetables:

ate.2013.01.18.c3.jpg
After cooking, cooling, and dividing into 12 oz. servings, 6 vacuum sealed for freezing and 1 refrigerated in a container. The frozen servings are reheated boil-in-bag for 20 minutes from frozen.

ate.2013.01.18.c4.jpg
Grilled a package of Hebrew National beef hot dogs.

ate.2013.01.18.c5.jpg
Individually vacuum sealed and ready to freeze. I reheat them 25 seconds in the microwave in the bag. Flip over once half way through and stop cooking when the bag begins to inflate.

ate.2013.01.18.c6.jpg
Divided a package of bone-in thin cut pork chops, vacuum sealed and froze for future meals, probably crumbed pork chops. It was $ 3.59 for a package of 4 chops, and that's two of my dinner servings.

ate.2013.01.18.c7.jpg
And finally I cooked a package of pork breakfast sausage. They just get frozen in a ziplock bag so I can grab 3 for a breakfast or a lunch serving of sausage and green pepper stir-fry.

ate.2013.01.18.c8.jpg
Lunch: Cheddar broccoli ale soup. With a homemade whole wheat and oat roll with butter. Both previously frozen.

ate.2013.01.18.l.jpg
Snack: 1.0 oz. pretzels and a Saranac pale ale.

ate.2013.01.18.s.jpg
Dinner: Japanese-style "crushed hamburger" with rice.

ate.2013.01.18.d.jpg
And 2 glasses of Trivento malbec.

ate.2013.01.18.e.jpg

Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: January 17, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich. With 3 slices of bacon, one organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

ate.2013.01.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sausage and green pepper stir-fry with rice.

ate.2013.01.17.l.jpg
Snack: 1.0 oz. potato chips and bacon and horseradish sour cream dip.


Dinner: Meatloaf with rice and gravy.

ate.2013.01.17.d.jpg

Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 120.4 lbs.


What I ate: January 16, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2013.01.16.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Twice-cooked pork with broccoli, scallions and noodles.

ate.2013.01.16.l.jpg

Dinner: Rib eye steak and salt and olive oil rubbed baked potato.

ate.2013.01.16.d.jpg
And 2 glasses of 90+ malbec.

ate.2013.01.16.e.jpg

Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 121.0 lbs.


What I ate: January 15, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

ate.2013.01.15.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cooked a batch of extra spicy Italian sausage.

ate.2013.01.15.c1.jpg
Individually vacuum sealed and frozen for future meals of spaghetti with Italian sausage.

ate.2013.01.15.c2.jpg
And cooked and froze 2 pounds of bacon.


Lunch: Swiss chard with pancetta and quinoa (new recipe). This was delicious, and I'll definitely make this again.

ate.2013.01.15.l.jpg
Dinner: Shrimp pad Thai. And 2 glasses of Kono New Zealand sauvignon blanc.

ate.2013.01.15.d.jpg

Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.6 lbs.


Swiss chard with pancetta and quinoa

ate.2013.01.15.l.jpg
I was originally going to make Swiss chard with pancetta with a side of white sushi rice, then I thought maybe I try making it mixed with quinoa, instead. This was delicious! I'm definitely going to make this again.

Serves 1, multiply for additional servings.

1/2 cup quinoa (before cooking)
1.5 oz. pancetta, diced (could substitute bacon)
1 clove of garlic, minced
3 large leaves of Swiss chard (or kale, bok choy, tat soi, even spinach)
champagne vinegar (or other vinegar)
Freshly ground black pepper
soy sauce

Prepare 1/2 cup of quinoa and 1 cup of water. This is enough quinoa for 2 servings, as it's hard to make really small quantities of quinoa (or rice, for that matter). I prepared it in my rice maker, but it's easy to prepare on the stove as well.

Cook the pancetta in a sauté pan over medium heat until fully cooked and rendered.

Add the garlic and cook until softened.

Remove the hard stems from the Swiss chard and cut into 1" wide strips (perpendicular to the stem). This looks like a lot, and this is one serving, but it cooks down.

ate.2013.01.15.c3.jpg
Add the Swiss chard to the pan. When it starts to cook down, add the splash of vinegar.

When done, remove from the heat and add the quinoa. Season with freshly ground pepper and soy sauce, stir, and serve.

It also works well with kale, especially tender young kale.

ate.2013.06.15.l.jpg
Or tat soi.

ate.2014.06.24.l.jpg

What I ate: January 14, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

ate.2013.01.14.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana masala with rice.

ate.2013.01.14.l.jpg

Made a batch of pizza dough. It was originally going to be tomorrow's dinner, but I was in a mood for pizza and it did have 4+ hours to rest in the refrigerator, and that's enough.

ate.2013.01.14.c1.jpg

Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass of Kono New Zealand sauvignon blanc.

ate.2013.01.14.s.jpg
I made two pizzas tonight, because they're kind of pain to make and it's a lot of heating to get the pizza stone up to 500°F, so it just makes sense to make two. They're small, so both fit on the pizza stone at the same time. Left is salame Toscano and mushroom. Right is Italian sausage and green pepper.

ate.2013.01.14.c2.jpg
Dinner: Homemade sausage and green pepper pizza. Normally I eat two slices, but I was hungry and I also flipped one slice over putting it on the cooling rack, so I decided eat 3 and throw out the mangled one.

ate.2013.01.14.d.jpg
And 2 glasses of Chateau La Grange Clinet Bordeaux.


Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 122.0 lbs.


What I ate: January 13, 2013

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

ate.2013.01.13.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

ate.2013.01.13.s1.jpg
Lunch: Spicy sesame beef with snow peas.

ate.2013.01.13.l.jpg
Snack: 1.0 oz. pretzels and a Saranac pale ale.


ate.2013.01.13.s2.jpg
Dinner: 6.0 oz. grilled homemade hamburger with Cabot cheddar cheese, 2 slices of bacon, barbecue sauce and lettuce on a whole wheat hamburger bun. And 3.0 oz. Cascadian organic shoestring French fries, seasoned with salt, freshly ground black pepper, cayenne pepper and granulated garlic.

ate.2013.01.13.d.jpg
And 2 glasses of Chateau La Grange Clinet Bordeaux.

ate.2013.01.13.e.jpg
Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 121.2 lbs.

What I ate: January 12, 2013

Breakfast: Homemade cranberry scones and a side of bacon.

ate.2013.01.12.b.jpg

Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog roll with Dijon mustard and pickle relish. And Kettle Chips hot jalapeño potato chips

ate.2013.01.12.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


Dinner: 5.0 oz. teriyaki grilled pork and rice with furikake.

ate.2013.01.12.d.jpg
And 2 glasses of Trivento malbec.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 121.8 lbs.

What I ate: January 11, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

ate.2013.01.11.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with bean sprouts and scallions. And rice.

ate.2013.01.11.l.jpg
Snack: 1.0 oz. potato chips, bacon and horseradish sour cream dip and a Woodchuck Granny Smith cider.


Dinner: Spicy beef and sausage ravioli with tomato sauce. They're Buitoni ravioli, and there are 6 pictured, half the package, but I ate 5, since there are supposedly 2 1/2 servings per package. They were okay, but I think I can make something better, which is why I should always just make everything from scratch instead of taking a shortcut and buying it prepared!

ate.2013.01.11.d.jpg
And 2 glasses of Trivento malbec.

ate.2013.01.11.e.jpg

Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 121.8 lbs.



What I ate: January 10, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade pork sausage, an organic egg and Cabot cheddar cheese on a whole wheat English muffin.

ate.2013.01.10.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Marinated tempeh fried wontons. I previously made and froze the filling, but formed and fried the wontons today. 10 wontons, rice with furikake and soy sauce with scallion for the dipping sauce.

ate.2013.01.10.l.jpg

Snack: 3 Kashi roasted garlic crackers (organic Triscuits) with Cabot herb and garlic cheddar. And 1/3 of a glass of Rabbit Ridge chardonnay.

ate.2013.01.10.s.jpg
Dinner: Chicken paprika with rice, broccoli and sour cream sauce. With 5.2 oz. of chicken (before cooking).

ate.2013.01.10.d.jpg
And 2 glasses of Kaiken malbec.

Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 121.2 lbs.

What I ate: January 9, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2013.01.09.b.jpg
Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy Vegetarian Chili and jalapeño cornbread.

ate.2013.01.09.l.jpg
Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass of Rabbit Ridge chardonnay.

ate.2013.01.09.s.jpg
Dinner: Jerk chicken and 3.0 oz. Cascadian organic shoestring French fries, seasoned.

ate.2013.01.09.d.jpg
And 2 glasses of Kaiken malbec.

ate.2013.01.09.e.jpg

Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.6 lbs.

What I ate: January 8, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

ate.2013.01.08.b.jpg

Snack: 1.0 oz. Sriracha chex mix. And a Spicy V-8.


Lunch: Salami Toscano English muffin sandwich and Kettle Chips hot jalapeño potato chips.

ate.2013.01.08.l.jpg

Dinner: 5.0 oz. roasted chicken, rice and gravy. With French-cut green beans (frozen).

ate.2013.01.08.d.jpg
And 2 glasses of Cupcake cabernet sauvignon.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 122.4 lbs.



What I ate: January 7, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

ate.2013.01.07.b.jpg


Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.01.07.l.jpg

Snack: A small bowl of popcorn (half cheese, half buttered).


Dinner: Rib eye steak (5.2 oz. after cooking) and a salt and olive oil-rubbed baked potato with butter and sour cream.

ate.2013.01.07.d.jpg
And 2 glasses of Cupcake cabernet sauvignon.

ate.2013.01.07.e.jpg

Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 121.6 lbs.


What I ate: January 6, 2013

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

ate.2013.01.06.b.jpg

Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Homemade New England clam chowder (previously frozen) and a small Caesar salad. I wasn't really sure if you could vacuum seal and freeze clam chowder, but it worked quite well.

ate.2013.01.06.l.jpg

Snack: 1.0 oz. pretzels and a Saranac Black Forest beer.

ate.2013.01.06.s1.jpg

Dinner: Iron Chef Chinese Buffet with Mom and Dad.

ate.2013.01.06.d1.jpgate.2013.01.06.d2.jpg

Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 123.2 lbs.



What I ate: January 5, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.


ate.2013.01.05.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And half of a small bowl of popcorn (half butter, half cheese).


Lunch: Beef with snow pea stir-fry with rice.

ate.2013.01.05.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip. And a Woodchuck Granny Smith cider.


Dinner: Cheesesteak sandwich. With Kettle Chips hot jalapeño potato chips. That's probably only about 2/3 of the original hoagie roll after trimming off the ends and taking a slab out of the middle.

ate.2013.01.05.d.jpg
And 2 glasses of Llama malbec.


Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 121.6 lbs.


What I ate: January 4, 2013

Breakfast: Cinnamon raisin wheat toast with butter and 3 slices of bacon.

ate.2013.01.04.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Grilled a big, 1.13 lb. thick cut rib eye steak. This is an expensive steak ($ 13.55) and I really hope people don't think of this as a single serving! It will be three dinners, for me.

ate.2013.01.04.c1.jpg
It's just seared (2:30 per side), vacuum sealed and frozen. Putting it in the sous vide at 132°F for 45 minutes from frozen will result in a perfect rare to medium-rare steak.

ate.2013.01.04.c2.jpg
And I grilled a package of natural (no antibiotic, vegetarian feed, no hormone) chicken breast tenders.

ate.2013.01.04.c3.jpg
The $ 6.47 package of chicken made 3 packages for lunch, one serving for tonight's dinner and a little left over for Roscoe (my dog).

ate.2013.01.04.c4.jpg
Snack: 1.0 oz. potato chips, bacon and horseradish sour cream dip. And a Woodchuck Granny Smith cider.


Dinner: Chicken and cheese enchilada, 1.0 oz. tortilla chips and salsa fresca.

ate.2013.01.04.d.jpg
And 2 glasses of Llama malbec. This was tasty.

ate.2013.01.04.e.jpg
Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 122.8 lbs.


What I ate: January 3, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich. With 3 slices of bacon, one organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

ate.2013.01.03.b.jpg
Snack: 0.7 oz. peanuts.


Made a batch of sriracha chex mix.

ate.2013.01.03.c1.jpg
Lunch: Marinated tempeh fried wontons. I previously made and froze the filling, but formed and fried the wontons today. 10 wontons, a rice ball (omusbe) and soy sauce with scallion for the dipping sauce.

ate.2013.01.03.l.jpg
Packaged and froze some servings of pasta sauce from a jar. I don't actually eat enough of it to consume an entire jar before it goes bad, so I divide it into 4x 6.0 oz. servings and vacuum seal and freeze 3.

ate.2013.01.03.c2.jpg

Snack: 1.0 oz. potato chips and bacon and horseradish sour cream dip.

Dinner: Spaghetti and meatballs. With 1.8 oz. Barilla spaghetti, 2.4 oz. meatballs (homemade) and 6.0 oz. Nature's Place organic tomato basil pasta sauce.

ate.2013.01.03.d.jpg
And 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 122.2 lbs.

What I ate: January 2, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2013.01.02.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a Spicy V-8.


Lunch: Sausage and green pepper stir-fry with rice.

ate.2013.01.02.l.jpg

Snack: A small bowl of popcorn (half cheese, half plain).


Dinner: Beef Stroganoff.

ate.2013.01.02.d.jpg
And 2 glasses of Aguaribay malbec.

ate.2013.01.02.e.jpg
Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 122.2 lbs.

What I ate: January 1, 2013

Breakfast: Homemade cranberry scones. And a side of bacon.

ate.2013.01.01.b1.jpgate.2013.01.01.b2.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's mochi soup and sushi at Mom and Dad's.

ate.2013.01.01.l.jpg
Dinner: I intended to make a normal dinner, but I got distracted by a project. I was in the mood for pizza, but I didn't have any frozen and it would take too long to make one from scratch, and my local pizza place closed, so frozen pizza it is. I'm glad I had this in my freezer, though technically it expired 6 months ago. It actually wasn't too bad, cooked in the oven instead of the microwave.

ate.2013.01.01.d.jpg
And 2 glasses of Altos del Plata malbec.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.6 lbs.