April 2013 Archives

What I ate: April 30, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked to the Village Variety, about 1.6 miles.


Dinner: Filet mignon steak and a baked potato. And 2 glasses of Chimango malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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

What I ate: April 29, 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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Sausage and green pepper pizza (previously made and frozen).

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And 2 glasses of Chimango malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: April 28, 2013

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.


Lunch: Asian lettuce wrap with rice instead of lettuce.

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Snack: 0.9 oz. pretzels and a Saranac pale ale. And, later, 0.7 oz. peanuts.

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Walked to the Village Variety, about 1.6 miles.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 123.0 lbs.



What I ate: April 27, 2013

Breakfast: Sausage, egg and cheese biscuit. With homemade sausage, an organic egg and Cabot cheddar cheese on a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 3.94 miles in 1:09:33. Today was theoretically a walk/run day, but the weather was too nice to stay inside. Also, I'm still a little sore from the day before yesterday!


Snack: 0.7 oz. peanuts and a half glass of Kono New Zealand sauvignon blanc.


Dinner: Grilled salmon, spicy green beans and rice.

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And 2 glasses of Norton malbec.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 121.4 lbs.

What I ate: April 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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 1.90 miles in 31:42. A short walk today since I was a little sore from the walk/run intervals yesterday!


Snack: 0.9 oz. pretzels and a Saranac pale ale.

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Dinner: Cheesesteak sandwich and Kettle Chips hot jalapeño potato chips.

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And 2 glasses of Norton malbec.

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


Dinner for one

I make myself dinner at least 6 times a week. It's easy when you have a huge menu of meals that you've previously portioned, vacuum sealed and frozen! I rarely spend more than 30 minutes making dinner, rarely purchase prepared food, and I almost never eat the same thing more than once in a week.

Of course I don't always have, say, fresh mushrooms or fresh cilantro on hand, but I usually do. One of the things about cooking all the time is that you end up with a lot of staples and very little waste. If you only cook once a week, of course you'll have to go to the grocery store and you'll end up throwing away vegetables every week!

Here are the 40 or so things I could have dinner tonight, without going to the store:

Japanese-style curry Japanese-style curry
Ready in 30 minutes from frozen. (10 minutes to heat the water, 20 minutes boil-in-bag). I usually have white sushi rice made in the refrigerator, but I can make it in the rice cooker in a half hour if necessary.
Tonkatsu Tonkatsu
Ready in 20 minutes from frozen (10 minutes to pre-heat the oven, 10 minutes to cook). It takes hours to make tonkatsu, and it reheats really well, so making it ahead is a good thing.
Chicken paprika (revisit) Chicken paprika
Make in 15 minutes (plus time to defrost the chicken). I keep individual servings of chicken breasts in my freezer. I always have broccoli, onions and sour cream on hand.
Pork Spare Ribs #2 Pork Spare Ribs
Ready in 1 hour from frozen. 15 minutes to reheat the sous vide and 45 minutes to reheat. It takes 10 minutes to heat the deep fryer and 2 minutes to cook the frozen French fries.
Steak, baked potato and broccoli Steak, baked potato and broccoli
Reheat in 1 hour from frozen. 15 minutes to reheat the sous vide and 45 minutes to reheat. 1:10 to bake a potato (10 minutes to preheat the oven and 1 hour to bake). I grill and freeze steaks ahead of time.
Spaghetti and meatballs or Italian sausage Spaghetti and meatballs or Italian sausage
Ready in 20 minutes. Pasta sauce, meat balls and Italian sausage are all vacuum sealed and frozen in individual servings. It's always best to cook the pasta fresh (10 minutes to boil water, 9 minutes to cook spaghetti). Meatballs take 1 hour to defrost and cook in the sous vide.
Asparagus (or green beans) and prosciutto pasta Asparagus (or green beans) and prosciutto pasta
Ready in 20 minutes. I always have prosciutto, but I don't always have green beans or asparagus. Fortunately, it can be made with frozen green beans.
Fried chicken fingers, boneless 'wings' and French fries Fried chicken fingers, boneless 'wings' and French fries
Ready in 20 minutes (plus defrosting time for the chicken). I keep frozen raw chicken and frozen French fries on hand, so this is easy.
Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce
Ready in 25 minutes. I almost always have fresh tomato (stored in my 55°F refrigerator), broccoli, heavy cream and prosciutto on hand, and this is a quick and tasty dish to make with them.
Roast beef, rice and gravy Roast beef, rice and gravy
Reheat in 1 hour from frozen. 15 minutes to reheat the sous vide and 45 minutes to reheat. I vacuum seal individual packages of sliced roast beef.
Fish and chips #2 Fish and chips
Ready in 20 minutes (plus defrosting time for the fish). I keep individually quick frozen, vacuum sealed packages of haddock for this, so I can make it any time.
Tingua poblana - Pork with smoky tomato sauce and potatoes #2 Tingua poblana - Pork with smoky tomato sauce and potatoes
Ready in 30 minutes from frozen. (10 minutes to heat the water, 20 minutes boil-in-bag). Each serving is vacuum sealed and frozen, ready to go.
Nachos! Nachos
Ready in 20 minutes. I keep individual servings of taco-seasoned ground beef and black beans vacuum sealed and frozen. I have tortilla chips, jalapeños and cheddar cheese on hand. I don't always have an avocado for guacamole, but it's also good with salsa, which I always have.
Chicken and cheese enchiladas Chicken and cheese enchiladas
Ready in 20 minutes. I keep individual servings of grilled chicken vacuum sealed and frozen. I have flour tortillas and cheddar cheese in the refrigerator, and canned enchilada sauce. It's better with salsa fresca, and I usually have onion, jalapeño, tomato, lime and cilantro.
Grilled salmon, spicy green beans and rice Grilled salmon, spicy green beans and rice
Ready in 1 hour from frozen. 15 minutes to heat the sous vide machine and 45 minutes to defrost and reheat. I grill the salmon then vacuum seal and freeze individual servings. I don't always have green beans on hand, but I do today, and they're already blanched.
Italian sausage, green pepper, onion and mushroom deep-dish pizza Italian sausage, green pepper, onion and mushroom deep-dish pizza
Ready in 45 minutes, plus defrosting time. I keep homemade pizza dough and pizza sauce in the freezer. The Italian sausage is pre-cooked and frozen. I have the green pepper, onion and mushrooms on hand.
Roasted turkey breast Roasted turkey breast
Ready in 45 minutes from frozen. 15 minutes to heat the sous vide machine and 30 minutes to defrost and reheat. I slice, vacuum seal and freeze turkey breast for turkey dinner.
Beef Stroganoff Beef Stroganoff
Ready in 20 minutes. I keep the raw beef frozen in individual servings. I have dry egg noodles, mushroom and sour cream on hand.

Braised beef short ribs #2 Braised beef short ribs
Ready in 1 hour from frozen. 15 minutes to heat the sous vide machine and 45 minutes to defrost and reheat. I have my homemade garlic mashed potatoes frozen, too.
Crumb pork chop Crumb pork chop
Ready in 20 minutes (plus defrosting time for the pork chop). The breading gets soggy if frozen, so I make this from scratch. But it doesn't take long to make and I keep frozen raw pork chops in the freezer to make this dish.
Shrimp pad Thai Shrimp pad Thai
I can make this dish today in 20-30 minutes, but I don't always have bean sprouts and cilantro on hand. But I keep the individually quick frozen shrimp on hand.
Meatloaf Meatloaf
Ready in 1 hour from frozen. 15 minutes to heat the sous vide machine and 45 minutes to defrost and reheat.
Sausage and green pepper pizza Sausage and green pepper pizza
I have a pre-made pizza on hand, frozen, but even if I didn't I have sauce, pizza dough and sausage frozen. I usually have green peppers and shredded mozzarella cheese.
Shrimp scampi with spinach Shrimp scampi with spinach
Ready in 25 minutes. I keep individually quick frozen shrimp in the freezer. I usually have fresh parsley and spinach in the refrigerator.
Roasted pork Roasted pork
Ready in 1 hour from frozen. 15 minutes to heat the sous vide machine and 45 minutes to defrost and reheat. I keep a jar of frozen sauce. And it only takes 10 minutes to cook the cabbage. 
Marinated Tempeh Fried Wontons Marinated Tempeh Fried Wontons
Ready in 25 minutes. I make the filling ahead of time and freeze it in individual serving packages. I usually have wonton wrappers in the refrigerator, but I also keep some frozen, just in case. I form and fry them right before eating.
Cheesesteak sandwich Cheesesteak sandwich
Ready in 25 minutes, plus defrosting time. The beef is cooked, sliced and frozen. I usually have onions, green peppers and Swiss cheese. The rolls are frozen.
Bacon cheeseburger Bacon cheeseburger
Ready in 1 hour from frozen. 15 minutes to heat the sous vide machine and 45 minutes to defrost and reheat. I pre-grill the burgers, vacuum seal and freeze them. I keep hamburger buns frozen and have frozen French fries on hand.
Roasted chicken, broccoli, gravy and rice Roasted chicken, broccoli, gravy and rice
Ready in 45 minutes from frozen. 15 minutes to heat the sous vide machine and 30 minutes to defrost and reheat.
Whole wheat pasta with zucchini, tomato and prosciutto Whole wheat pasta with zucchini, tomato and prosciutto
Ready in 25 minutes. I almost always have prosciutto and tomato, and usually have a zucchini on hand.
Chicken balsamic #2 Chicken balsamic
Ready in about a half hour, plus defrosting time for the chicken. I keep frozen raw chicken in individual serving sizes, the rest is just fresh mushroom, which I usually have on hand. And I freeze mashed potatoes, which reheat boil-in-bag very well.
Tuna sushi plate #3 Tuna sushi plate
Ready in 90 minutes, including the time to cook and cool the rice. 30 minutes of active prep. I keep sushi tuna frozen, but I don't always have cucumber and avocado on hand, though I often do during the summer.
Teriyaki barbecued pork Teriyaki barbecued pork
Ready in 45 minutes from frozen. 15 minutes to heat the sous vide machine and 30 minutes to defrost and reheat. I marinate, grill, vacuum seal and freeze individual servings.
Buffalo chicken wings Buffalo chicken wings
Ready in 25 minutes, plus defrosting time. When I break down a whole chicken I save the chicken wings just for this dish.
Steak au poivre (pepper steak) Steak au poivre (pepper steak)
Ready in 20 minutes, plus defrosting time. Or 1:10 with a baked potato. I keep a few raw strip steaks in the freezer, individually vacuum sealed, just to make this dish.
Pasta with chicken, zucchini and garlic scape pesto Pasta with chicken, zucchini and garlic scape pesto
Ready in 25 minutes. I keep grilled chicken, vacuum sealed and frozen in individual servings, and frozen garlic scape pesto from scape season. And I usually have a zucchini on hand.
Coq au vin #2 Coq au vin
Ready in 1 hour from frozen. 15 minutes to heat the sous vide machine and 45 minutes to defrost and reheat. The frozen package doesn't contain the pasta, it's much better when that's made to order.
Pasta with zucchini, onion and meat sauce Pasta with zucchini, onion and meat sauce
Ready in 25 minutes. I pre-cook the meat for meat sauce, portion, vacuum seal and freeze it. The homemade marinara sauce is frozen as well. I usually have zucchini on hand.
Sausage and green pepper lasagna #2 Sausage and green pepper lasagna
Ready in 40 minutes from frozen, boil-in-bag.
Shrimp fra diavolo with spinach Shrimp fra diavolo with spinach
Ready in 25 minutes. The shrimp are frozen. I usually have fresh tomatoes and spinach on hand.
Pasta with Italian sausage, zucchini, onions and marinara sauce Pasta with Italian sausage, zucchini, onions and marinara sauce
Ready in 25 minutes. I pre-cook the sausage, vacuum seal and freeze it. The homemade marinara sauce is frozen as well. I usually have zucchini on hand.
Roasted duck with pomegranate chili sauce Roasted duck with pomegranate chili sauce
Ready in 45 minutes from frozen. 15 minutes to heat the sous vide machine and 30 minutes to defrost and reheat. I vacuum seal and freeze the duck and the sauce separately.
Grilled chicken taco with salsa fresca Grilled chicken taco with salsa fresca
Ready in 20 minutes. I grill chicken, slice, divide, vacuum seal and freeze individual portions. I usually have the tomato, onion, jalapeño and cilantro to make salsa fresca.
Grilled lime and tequila marinated shrimp taco with salsa fresca Grilled marinated shrimp taco with salsa fresca
Ready in 30 minutes plus time to marinate. The shrimp are frozen. I usually have the tomato, onion, jalapeño and cilantro to make salsa fresca.

What I ate: April 25, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walk/run intervals, 2.24 miles in 30:00. 3.4 MPH/6.4 MPH. Ease into 5K, Week 2, Day 1 (shortened).


Snack: 3 Kashi roasted garlic crackers with Cabot extra sharp cheddar cheese. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Fried clams and French fries. These were left over from a delicious lunch at Salty's Pub and Bistro in Clifton Park, NY. I previously froze and vacuum sealed them. Today I reheated for about 2 minutes from frozen in the deep fryer. Served with homemade tartar sauce. With the clams in particular, the previous technique of defrosting then cooking for 1 minute seems to work better.

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And 2 glasses of Eagle's Rock malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: April 24, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Cooked a batch of extra spicy Italian sausage. Individually vacuum sealed and froze for spaghetti with Italian sausage or homemade pizza.

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Vacuum marinated the tofu in homemade teriyaki marinade for tonight's dinner.

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Blanched some green beans, probably for spicy green beans. Snap the ends of the green beans, add to a pot of boiling salted water and blanch for 90 seconds. Immediately drain, put into cold water, drain again, vacuum seal and refrigerate.

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Lunch: Sardines, spinach and rice.

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Made a batch of homemade sweet and spicy garlic sauce for tonight's dinner, plus one meal in the future.

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Snack: 3.1 oz. plain organic Greek yogurt with 0.1 oz. Vermont maple syrup and 1.0 oz. of homemade granola.

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Walked 3.93 miles in 1:08:50.


Dinner: Broccoli and celeriac with sesame tofu in spicy garlic sauce.

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And 2 glasses of Eagle's Rock malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: April 23, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 3.94 miles in 1:09:40.


Lunch: Turkey and cabbage stir-fry.

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Beef Stroganoff.

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And 2 glasses of A mano primitivo (Italian zinfandel).


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 121.6 lbs.

What I ate: April 22, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 1.6 miles to the Village Variety.


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

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Snack: 0.7 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Whole wheat penne pasta with Italian sausage, zucchini, onions and marinara sauce.

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And 2 glasses of A mano primitivo (Italian zinfandel).

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.2 lbs.


What I ate: April 21, 2013

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.


Lunch: Chana Masala and rice. I previously cooked, vacuum sealed and froze the spicy chickpea dish and reheated it boil-in-bag.

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Snack: 0.7 oz. peanuts and a Saranac pale ale.

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And later, 2 Late July organic crackers with Cabot cheddar cheese. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad. One of the pictures didn't come out, but it looked like it usually does.

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And 2 glasses of Padrillos malbec.


Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.8 lbs.


What I ate: April 20, 2013

Breakfast: Raisin toast and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.8 oz. pretzels and a Saranac pale ale.

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Dinner: Ground beef taco with Cabot cheddar cheese, Green Mountain Gringo spicy salsa and lettuce. With 1.0 oz. Garden of Eatin' organic blue corn tortilla chips and salsa.

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And 2 glasses of Padrillos malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 122.0 lbs.



What I ate: April 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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.7 oz. peanuts. And, later 0.9 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Fried chicken fingers, boneless 'wings' and French fries.

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And 2 glasses of Trivento Amado Sur malbec/bondara/syrah.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 122.6 lbs.

What I ate: April 18, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich.

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Snack: 1.0 oz. Sriracha chex mix. And later, a bowl of instant wakame soup.


Lunch: Sardines, spinach and rice.

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Japanese-style beef curry and rice.

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And 2 glasses of Trivento Amado Sur malbec/bondara/syrah.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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

What I ate: April 17, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Grilled, vacuum sealed and froze 4 hamburgers. Each contains 6.0 oz. of 85 % lean ground beef, formed in a 3 1/2" circle cutter.

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Grilled, vacuum sealed and froze 2 filet mignon steaks. The little round one is the leftover ground beef after scaling out the burgers; that one is for Roscoe.

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Lunch: Pork with broccoli, scallions and noodles.

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Walked 3.95 miles in 1:10:04.

Cooked a 2.19 lb. eye of round roast in the sous vide (2:00 at 132°F), then chilled, sliced and divided it.
1x 3.1 oz. sliced for roast beef sandwich or cheesesteak
7x 3.2 oz. thin strips for stir-fry

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Snack: 0.7 oz. peanuts.


Dinner: Braised beef short ribs and garlic mashed potatoes. Both previously vacuum sealed and frozen, reheated in the sous vide 45 minutes at 140°F. I finished reheating the mashed potatoes in a sauté pan on the stove, mixing in a little extra cream.

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And 2 glasses of Trapiche malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.



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


What I ate: April 16, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety, about 1.6 miles.


Lunch: Green chard with pancetta and rice. There's 1.5 oz. of pancetta and an entire bunch of green chard in this one serving!

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Snack: 0.8 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Bacon cheeseburger. With a 4.5 oz. homemade hamburger patty, Cabot cheddar cheese, 1 slice of bacon and  barbecue sauce on a whole wheat hamburger bun. With 3.0 oz. Cascadian organic French fries, seasoned. And Woodstock organic bread and butter pickles.

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And 2 glasses of Trapiche malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: April 15, 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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.7 oz. peanuts.


Dinner: Fried clams and French fries. These were left over from a delicious lunch at Salty's Pub and Bistro in Clifton Park, NY. I previously froze and vacuum sealed them. Today, I defrosted the vacuum sealed bag in cold water for an hour, then reheated for a minute or so in the deep fryer. Served with homemade tartar sauce. Delicious!

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And 2 glasses of Gnarly Head cabernet sauvignon.


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

What I ate: April 14, 2013

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.


Lunch: Asian lettuce wrap, minus the lettuce. It's the spicy beef filling, served with rice instead of lettuce, a tasty variation of crushed hamburger.

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Snack: 0.7 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: T-bone steak and a salt and olive oil rubbed baked potato (with butter and sour cream).

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And 2 glasses of Gnarly Head cabernet sauvignon.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 121.6 lbs.


What I ate: April 13, 2013

Breakfast: Pancakes and bacon, both previously frozen.

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Cooked a turkey breast. I would have preferred an unadulterated split breast, with the bone and skin, but the grocery store didn't have any, so I thought I'd give this a try.

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After reading the instructions and then promptly ignoring them, I cut apart the cooking twine net that bound the whole thing together (it's under the plastic wrap in the picture above). Oh, I see what they did. They just grab some random pieces of turkey meat and bind them together in a mesh bag to form something vaguely roast shaped. That's silly!

Here are my separated pieces, seasoned with salt, freshly ground black pepper, granulated garlic and sage. Ready to go into the oven at 350°F. The instructions, incidentally, don't include any seasoning. Sounds bland!

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Roast for 20 minutes, flip, roast 20 more minutes. That was enough for the thin pieces to reach 160°F. The big roast piece went back in for another 20 minutes. This probably looks much better than the frankenroast would have!

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Sliced, divided and vacuum sealed for freezing:

1x 5.0 oz. sliced for dinner
2x 3.2 oz. sliced for sandwich
1x 2.1 oz. sliced for turkey club sandwich (with bacon, so less turkey)
4x 3.2 oz. diced for stir-fry (usually turkey and cabbage)
leftovers for Roscoe

The turkey was $ 11.99, but with enough food for 1 dinner and 7 lunches, that's not a bad deal!

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

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Snack: 0.7 oz. peanuts.


Dinner: Roasted pork with sautéed cabbage and rice.

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And 2 glasses of Alta Vista malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: April 12, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich and Kettle Chips hot jalapeño potato chips.

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Made a batch of homemade teriyaki marinade and vacuum marinated some tofu for tonight's dinner.

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Snack: 2.8 oz. plain organic Greek yogurt with 0.1 oz. Vermont maple syrup and 0.8 oz. of homemade granola.

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Dinner: Sesame tofu with broccoli in spicy garlic sauce. This was particularly tasty today!

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And 2 glasses of Alta Vista malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 122.2 lbs.

What I ate: April 11, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Made a meatloaf. Vacuum sealed and froze 4 servings. And a batch of gravy.

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Made 3 servings (3.5 oz. each, cooked weight) of cooked ground beef, just seasoned with salt and pepper, vacuum sealed and frozen. This will be for pasta with meat sauce or goulash.

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And a half pound of extra ground beef frozen for future meals.

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Lunch: Sardines, spinach, and rice. This is the other half of the can of Wild Planet sardines that I ate on Tuesday.

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Snack: 0.7 oz. peanuts.


Dinner: Pork with bean sprouts and scallions. And rice.

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And 2 glasses of Château Puybarbe Côtes de Bourg.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: April 10, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. And a bowl of wakame soup.


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

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


Dinner: Meatloaf with rice and gravy.

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And 2 glasses of Château Puybarbe Côtes de Bourg.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 122.8 lbs.

What I ate: April 9, 2013

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

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Cooked and froze a batch of breakfast sausage links. They're "original" or "not maple" links because I use them frequently in the savory sausage and green pepper stir-fry, and maple just isn't right in that dish.

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Cooked and froze 2 pounds of bacon.

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And cooked a new batch of Sriracha chex mix.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sardines, spinach, and rice. I haven't made this in a long time! September 20, 2012 was the last time, and with beet greens instead of spinach. Now that we're inching toward fresh greens season, I expect I'll be eating this much more often. There's almost a half bag of baby spinach in this!

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Walked 4.03 miles in 1:11:09.


Snack: 0.7 oz. peanuts.


Dinner: Cheesesteak sandwich. With 3.2 oz. of eye of round roast beef and Kettle Chips hot jalapeño potato chips.

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And 2 glasses of Gouguenheim malbec.


Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.2 lbs.



What I ate: April 8, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Vacuum sealed and froze a package of eye of round thin-sliced steaks. I don't use them as steaks, usually I use them to make beef Stroganoff.

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Lunch: Beef with broccoli and scallion stir-fry with rice.

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Short walk into town: 2.1 miles in 38:29.


Snack: 0.7 oz. peanuts.


Made a batch of salsa fresca for dinner tonight. Just: tomato, onion, garlic, jalapeño, cilantro, salt and lime juice and much better than any salsa in a jar!

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Dinner: Black bean enchilada (new recipe). This was delicious and pretty healthy!

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And 2 glasses of Gouguenheim malbec.

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Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 122.8 lbs.


Black bean enchilada

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This was an experiment that turned out to be quite delicious, and pretty healthy, too. I'll definitely make something like this again!


Serves 1, scale as necessary.

2 small corn tortillas (or 1 larger one, or flour tortillas)
canned black beans
a batch of homemade salsa fresca
cheddar cheese, microplaned
enchilada sauce

In the future I'm going to try making my own enchilada sauce, but this was the last of my cans of Old El Paso (spicy) that I wanted to use up first.

I used Eden organic black beans, which are in a can that does not have a BPA lining.

For the corn tortillas I heated them in a dry kitchen towel for 20 seconds in the microwave (from room temperature). For flour tortillas, I would have used a damp towel for 40 seconds (from refrigerator temperature) so they would be soft and wouldn't break.

I just filled each tortilla with black beans, some salsa fresca (tomato, onion, garlic, jalapeño, cilantro and lime juice) and some microplaned cheddar cheese. I like using the microplane because blocks of Cabot extra sharp cheddar last a good long time in the refrigerator (especially when vacuum sealed) and the microplane makes a much thinner layer of cheese than using a grater or pre-grated cheese. Unfortunately, I forgot to take a picture.

Roll the enchilada, flip seam-side down and place in a baking dish. Top with enchilada sauce and more microplaned cheese. I put them in a parchment paper sling in a 5x9 glass baking dish; the parchment paper sling makes it a piece of cake to get them out of the dish.

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Cook for 15 minutes at 350°F.

Plate and top with more salsa fresca.

I served with with tortilla chips and salsa fresca.

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This delicious and vegetarian. With the salsa fresca, it would probably be almost as delicious without the cheese and would be vegan. And certainly you could go the other way and put a lot more cheese inside!


What I ate: April 7, 2013

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

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Lunch: Tingua poblana, pork with smoky tomato sauce and potatoes.

This is normally dinner, and the funny thing is that I wanted this last night, but I didn't see a package of it in the freezer. So while I intended to have spicy Vegetarian Chili for lunch, I didn't really pay too close attention to the package, or its computer-printed label, and just dropped it into the pot for boil-in-bag. It wasn't until I opened it and saw potatoes that I realized that it was tingua poblano, not chili!

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Dinner: Spicy Vegetarian Chili. I had already defrosted the jalapeño cornbread and I was still in the mood for it, so it made sense. And, as it turns out, I have one more serving of tingua poblano vacuum sealed in the freezer.


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And 2 glasses of Juan Benegas malbec.


Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 123.0 lbs.


What I ate: April 6, 2013

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

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


Lunch: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

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


Dinner: Nachos.

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And 2 glasses of Juan Benegas malbec.

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Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 123.2 lbs.


What I ate: April 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.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a small bowl of wakame soup.


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.

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Dinner: Tonkatsu.

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And 2 glasses of Château Blouin Bordeaux.


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.2 lbs.

What I ate: April 4, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallions and noodles.

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

Dinner: Japanese-style beef curry with rice.

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And 2 glasses of Château Blouin Bordeaux.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 124.4 lbs.

What I ate: April 3, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. And a glass of orange juice because the jalapeño I used today was particularly hot!

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


Lunch: Ham and Swiss cheese sandwich and Kettle Chips hot jalapeño potato chips.

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


Dinner: Steak and baked potato. With previously grilled, vacuum sealed and frozen T-bone steak reheated in the sous vide and a salt and olive oil rubbed baked potato. And 2 glasses of 90+ malbec.

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Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 123.0 lbs.

What I ate: April 2, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, a small bowl of wakame soup.


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

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Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip. And, later, 0.8 oz. peanuts.


Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of 90+ malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 124.4 lbs.


What I ate: April 1, 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.

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


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

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


Cooked a boneless center-cut pork roast in the sous vide, sliced, divided, vacuum sealed and froze 9 packages of 3.2 oz. each for lunch stir-fries.

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Dinner: Chicken with mushrooms and balsamic vinegar sauce and garlic mashed potatoes.

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And 2 glasses of Masciarelli Montepulciano d'Abruzzo.


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.2 lbs.




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