June 2014 Archives

What I ate: June 30, 2014

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's 12-grain bread toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bratwurst and sauerkraut and a Sierra Nevada summerfest. That was my treat for mowing and weed whacking this morning. The grocery store was out of whole wheat hot dog buns so that's a plain white bread one.

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Snack: 0.8 oz. cashews.


Dinner: Japanese-style beef curry.

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And 2 glasses of Quara malbec.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 29, 2014

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

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

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Lunch: Beet greens with pancetta and quinoa.

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Snack: 1.0 oz. tortilla chips with homemade queso dip. And a Brown's IPA.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: June 28, 2014

Breakfast: Pancakes and bacon. Both previously cooked and frozen, reheated on a sheet pan in the oven at 350°F for 8 minutes.

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

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Made a new batch of Sriracha chex mix.

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Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. cashews.


Made a batch of homemade sweet and spicy garlic sauce.

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Dinner: Veggie and tempeh stir-fry with sweet and spicy garlic sauce. With carrots, celery, bok choy and teriyaki marinated sautéed tempeh. With Japanese sushi rice. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Quara malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 27, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Red Hook Long Hammer IPA. I spent the morning scraping and painting outside, and painting always make me want a beer!

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

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Dinner: Chicken Parmesan sandwich and a salad.

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Salad with celery, carrot, cucumber, mushrooms, red onion, tomato and Olivia's butter and garlic croutons and Annie's Tuscany Italian salad dressing.

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The chicken parm is the leftover from Roma in Morris, NY, a few weeks ago. Here it is looking moist and sad in its foam clamshell.

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I removed it from its bread, froze, and vacuum sealed it.

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But reheated sous vide 45 minutest at 150°F from frozen, then crisped for 5 minutes at 350°F on a sheet pan with a fresh roll, it's as good as new!

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And 2 glasses of Norton malbec.


Dessert: Strawberries and blueberries and a Unicum liqueur.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 26, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sort of Greek salad with sardines. Spinach, tomato, cucumber, red onion, chickpeas, Feta cheese and sardines with a lemon and olive oil dressing. And a half glass of 90+ New Zealand sauvignon blanc.

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Made a batch of homemade hummus. I needed a small number of chickpeas for my lunch today, so I used 1.5 oz. for lunch, froze and vacuum sealed 1.5 oz. for a future lunch, and used the remainder to make hummus.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Brooklyn East India Pale Ale. World Cup (USA-Germany) watching food.

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Dinner: Brook's barbecued chicken (previously vacuum sealed and frozen, reheated sous vide 45 minutes at 150°F from frozen) and a salad.

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Salad with celery, carrot, cucumber, mushrooms, red onion, tomato and Olivia's butter and garlic croutons and Annie's goddess salad dressing.

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And 2 glasses of Norton malbec.

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Dessert: Strawberries and blueberries and a Unicum liqueur.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: June 25, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

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Cleaned a package of strawberries.

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CSA Week #3!


Prepped salad veggies: celery, carrot, cucumber, mushrooms and red onion.

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All vacuum sealed in jars, good for several days in the refrigerator.

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Dinner: Bratwurst and sauerkraut and a salad.

ate.2014.06.25.d1.jpgSalad with celery, carrot, cucumber, mushrooms, red onion, tomato and Olivia's butter and garlic croutons and Annie's Tuscany Italian salad dressing.

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And a Third Shift amber lager.

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And 2 glasses of Altos del Plata malbec.


Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.

CSA Week #3 (2014)

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This week:

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I selected:

lettuce
kale
beet green
garlic scapes
bok choy

Here's everything cleaned and bagged:

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I washed everything. Stemmed and roughly chopped the kale. Separated the stems and leaves of the bok choy and chopped. Separated the lettuce. Stemmed and chopped the beet greens. Everything is ready to go right into the pan to cook now.

I used up the rest of the lettuce from last week and some of this week's lettuce to pre-make 3 salads, vacuum sealed in jars.

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I made veggie and tempeh stir-fry with sweet and spicy garlic sauce with the bok choy.

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Beet greens with pancetta and quinoa.

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Spicy shrimp and kale rice bowl with the kale.

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Last week: CSA Week #2
Next week: CSA Week #4


What I ate: June 24, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Baked and froze a small batch of blueberry muffins. I only make 6 at a time because I only eat one per week, and a dozen would sit in the freezer too long. Also, I only had enough blueberries for 6.

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Cooked and froze 2 pounds of bacon


Lunch: Tat soi with pancetta and quinoa.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 0.8 oz. cashews.


Dinner: Pasta with meat sauce and zucchini. With 1/3 of a medium zucchini, 1.8 oz. whole wheat penne, 1.8 oz. beef with onions and garlic, and 5.0 oz. marinara.

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And 2 glasses of Altos del Plata malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.


What I ate: June 23, 2014

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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Walk 2.34 miles in 40:07.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Apple and Cabot extra sharp cheddar cheese.

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Dinner: Barbecued pork sandwich and salad.

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And a salad with carrot, celery, radish, green pepper, red onion, cucumber, grape tomatoes, Annie's Tuscany Italian dressing and Olvia's butter and garlic croutons.

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And 2 glasses of Malma malbec.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: June 22, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.49 miles in 43:49.


A spicy Blood Mary and 0.8 oz. cashews.

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Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips with homemade queso dip. And a Davidson Brothers IPA.

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: June 21, 2014

Breakfast: Beignets and bacon. I previously made and froze the beignet dough. Defrosted overnight in the refrigerator and 1:30 in the deep fryer at 360°F to cook them and that's it! Delicious, too.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.53 miles in 42:56.


Snack: A spicy Blood Mary.

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Make a small batch of maple candied walnuts.

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Lunch: Spinach salad with homemade maple candied walnuts, goat cheese and homemade champagne vinaigrette. And a homemade whole wheat and oat roll with butter. And a half glass of 90+ New Zealand sauvignon blanc.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Sierra Nevada summerfest.

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Dinner: Pork spare ribs with homemade barbecue sauce.

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And a salad with carrot, celery, radish, green pepper, red onion, cucumber, grape tomatoes, Annie's Tuscany Italian dressing and Olvia's butter and garlic croutons.

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Two ribs was enough with the big salad, so I saved the third for a future barbecued pork sandwich.

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And 2 glasses of Malma malbec.

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Dessert: The last of the strawberries, some blueberries, and a Unicum liqueur.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: June 20, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Walked 2.52 miles in 43:04.


Lunch: Tofu, broccoli and scallion stir-fry.

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Snack: Fresh strawberries and blueberries.

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Dinner: Spicy shrimp rice bowl (new recipe). With carrot, celery, green pepper, and red onion. Over brown rice. Delicious! With a glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Kaiken malbec.


Dessert: Fresh strawberries, blueberries and Unicum herbal liqueur.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

Spicy shrimp and vegetable rice bowl

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This was really good! It is a variation on the tempeh and vegetable rice bowl I made earlier. I'll definitely make this again.

carrot, sliced
celery, sliced
green pepper, sliced
red onion, sliced

3.5 oz. shrimp, shelled, deveined and diced

hot pepper sesame oil
toasted sesame oil
1 tbsp. chili garlic sauce
soy sauce
freshly ground black pepper

1 tbsp. sesame seeds

The shrimp can be cooked or uncooked. If cooked, add it when the vegetables are almost done, otherwise add it a little earlier. Here's my pre-cooked individually quick-frozen (IQF) jumbo shrimp (6):

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And of course pick any vegetables you like. I added broccoli to the tempeh version, but I had broccoli for lunch so I added green bell pepper instead.

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Add the long-cooking vegetables first (like carrot, celery and onion) then add the others later (like green pepper).

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When the vegetables are done, add the sauce ingredients. This is pretty much the same sauce I use for spicy beef with snow peas.

I used the Huy Fong chili garlic sauce, from the company that mskes the rooster sriracha sauce, though the Lee Kum Kee is also good.

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And these are my toasted sesame oil and hot sesame oil. The latter is from my Asian grocery since my regular grocery store doesn't carry hot sesame oil.

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And here is everything cooked.

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Add the sesame seeds.

Serve on a bed of rice in a bowl. I used long-grain brown rice. That's probably a half cup, maybe a little more.

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While this version has shrimp and therefore is pescetarian, you could easily omit the shrimp or substitute tofu, tempeh, etc. or make it all-vegetable and make it vegetarian. Actually, it should be vegan. It's lactose and dairy-free. If you left out the soy sauce and used salt it should be soy-free, though check your sauce ingredients.

What I ate: June 19, 2014

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. And, later, 0.7 oz. peanuts.


Lunch: Teriyaki tempeh Caesar salad (new post) and a whole wheat and oat dinner roll with butter.

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Prepared salad veggies: carrot, celery, radish, green pepper, red onion and cucumber. Vacuum sealed in jars they'll last several days in the refrigerator.

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Prepared ground beef, onions and garlic for pasta with meat sauce. 7 servings of 1.8 oz. each, vacuum sealed and frozen.

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.


Cleaned a package of fresh strawberries.

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Dinner: Brook's Barbecued Chicken (previously frozen).

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And a salad with carrot, celery, radish, green pepper, red onion, cucumber, grape tomatoes, Annie's Tuscany Italian dressing and Olvia's butter and garlic croutons.

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And 2 glasses of Kaiken malbec.

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Dessert: Fresh strawberries and blueberries and a Unicum liqueur.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

Teriyaki tempeh Caesar salad

ate.2014.06.19.l.jpgThis is really good! It's the vegetarian version of Grilled chicken Caesar salad and I think it's just as satisfying.

I started with lettuce. Normally Caesar salads are made with Romaine lettuce, but I used lettuce from CSA Week #2.

The dressing is Drew's Romano Caesar dressing.

There's also a little microplaned Parmesano Reggiano and freshly ground black pepper.

I previously made and froze sautéed teriyaki tempeh. This is a third of a cake of tempeh and seemed like a good amount for a lunch salad.

I like to combine all of the ingredients in a bowl and toss with the dressing so the lettuce is evenly coated, even when making a single serving.

Finally, top with a few Olivia's butter and garlic croutons.

And it's served with a homemade whole wheat and oat roll, previously frozen. I defrosted it for a few hours at room temperature in plastic wrap, then sliced and reheated it in the toasted for a few minutes so the butter would melt.

Update July 3, 2014: I also made a version of this that's a garden salad base with veggies.

What I ate: June 18, 2014

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

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


Lunch: Veggie sausage and green pepper stir-fry.

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CSA Week #2!


Dinner: Chicken Parmesan sandwich at Roma Italian Restaurant in Morris, NY, with Dad. And a glass of Chianti. I ate half - it was huge!

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

CSA Week #2 (2014)

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I selected:

head lettuce
baby lettuce mix
spinach
tat soi
garlic scapes

All packaged:

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I washed and bagged the lettuce, and divided the baby lettuce and added some regular lettuce to make 3 vacuum sealed single-serving salads.

Some of the dishes I made from stuff this week:

Teriyaki tempeh Caesar salad

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Salad with carrot, celery, radish, green pepper, red onion, cucumber, grape tomatoes, Annie's Tuscany Italian dressing and Olvia's butter and garlic croutons.

ate.2014.06.19.d2.jpgSpinach salad with homemade maple candied walnuts, goat cheese and homemade champagne vinaigrette.

ate.2014.06.21.l.jpgTat soi with pancetta and quinoa.

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Last Week: CSA Week #1
Next Week: CSA Week #3

What I ate: June 17, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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


Cooked and froze 2 pounds of bacon

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Walked 2.56 miles in 43:04.


Lunch: Pork with shallot green and broccoli stir-fry.

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Dinner: Pasta with meat sauce and zucchini. With 2.0 oz. whole wheat penne pasta, 1.8 oz. ground beef with onions and garlic (previously frozen), 5.0 oz. organic pasta sauce (previously frozen) and 1/3 of a medium zucchini.

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2 glasses of Amado sur malbec/bondara blend.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 16, 2014

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: Bratwurst and sauerkraut and a Saranac wild hop pils. That was my treat for mowing and weed whacking this morning.

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Walked to the bank, a little over a mile.


Made a batch of sautéed teriyaki tempeh. First I made a batch of homemade teriyaki marinade, then vacuum marinated the sliced temeph for 2 hours.

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Dinner: Tempeh and vegetable brown rice bowl (new recipe). This was delicious! I'll definitely make this again. Also healthy and vegetarian. Vegan, actually.

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And, later, 2 glasses of Amado sur malbec/bondara blend.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.4 lbs

Tempeh and vegetable brown rice bowl

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This was something a little different than what I usually make, and it was delicious! I'll definitely make this again.

I started by making a batch of sautéed teriyaki tempeh.

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While I almost always make white sushi rice (Nishki brand), I thought I'd try something a little different and make some long-grain brown rice instead. I made it in the rice maker.

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You could pick almost any vegetables you want, but I selected carrot, celery and broccoli.

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I cooked the carrot and celery in a sauté pan for a few minutes before adding the broccoli. When the broccoli was almost done, I added the cubed tempeh.

Season with garlic powder, freshly ground black pepper, stir-fry sauce and soy sauce. This dish is kind of salty, but I like salty.

I use Lee Kum Kee vegetarian stir-fry sauce, even in my dishes with meat, because I like the flavor. The Kikoman stir-fry sauce is okay, too.

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Put a little rice in the bottom of the bowl. There's probably 3/4 cup here.

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You could also mix the rice into the vegetables in the sauté pan, which would basically be fried rice instead.

This dish should be vegetarian. Also vegan.


Update October 7, 2014
: You can also make this with plain temeph (I used 3-grain), right out of the package. The stir-fry sauce has enough flavor that it still has a good flavor.

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What I ate: June 15, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.54 miles in 44:08.


Snack 2: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Lunch: Mom's sushi and tofu with kamaboku and scallions.

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Snack: 0.8 oz. cashews.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 129.6 lbs

What I ate: June 14, 2014

Breakfast: Waffles and bacon, both previously frozen. Reheated on a sheet pan in the oven, 8 minutes at 350°F.

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Walked 2.54 miles in 44:29.


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

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Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, sauerkraut and a Brooklyn summer ale.

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

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Dinner: Thai style pork with peppers, onions, and basil.

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And 2 glasses of Eagle's Rock malbec.

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

What I ate: June 13, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Walked 2.53 miles in 41:59.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.7 oz. peanuts.


Dinner: Steak and baked potato. Mom's filet mignon steak, previously grilled, vacuum sealed and frozen, reheated in the sous vide 45 minutes at 132°F from frozen. The steak was 4.6 oz (cooked weight). but I cut off a bit for Roscoe (my dog), so the amount pictured and what I ate was a little less. And that was a tiny Yukon gold potato. There wasn't anything green, but I did eat an entire green pepper for lunch.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: June 12, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sort of Greek salad with sardines (new recipe). This was really good! Arugula, tomato, cucumber, red onion, chickpeas, Feta cheese and sardines with a lemon and olive oil dressing.

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Made a batch of homemade hummus. I needed a small number of chickpeas for my lunch today, so I used 1.5 oz. for lunch and the remainder to make hummus.

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Walked 2.39 miles in 41:30.


Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

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Dinner: Brooks' barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide, 45 minutes at 150°F from frozen. Normally I deep fry for 20 seconds to crisp, but since I wasn't making French fries today, I didn't bother. Plus, because this piece was the breast, most of the delicious crispy skin was a lost when I removed the leg and thigh.

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With a salad with celery, carrot, green pepper, radish, cucumber, red onion, grape tomatoes. With Annie's Tuscany Italian dressing and Olivia's butter and garlic croutons. And lettuce and arugula from my CSA.

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And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

Sort of Greek salad with sardines

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This was really good, a great summertime lunch! And healthy, too.

It's sort of a template that you can customize depending on what you have and what you like. While mine has canned sardines, you could use tuna. Or leave the fish out entirely.

I started with this recipe from Eating Well, and it might not be a bad idea for you to start there if you want to serve more than one person.

The original recipe didn't have any greens. I added some arugula since I had it on hand and I thought the bitter greens would be a good combination, and it was. It would probably be good with regular lettuce. Also, the original recipe had olives, but I don't like olives so I left them out.

Recipe serves 1:

Salad:
arugula, lettuce, etc.
tomatoes (I used 6 grape tomatoes, cut in half)
cucumber, peeled and sliced (I used about 1/4 of a cucumber)
thinly sliced red onion
1.5 oz. canned chickpeas (garbanzo beans) (1/4 cup? I didn't measure it by volume so that's a guess.)
1.0 oz. crumbled feta cheese
2.0 oz. sardines, crumbled (1/2 can)

Here are most of the ingredients:

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I use Wild Planet sustainably caught wild sardines that are abnormally huge. Half a can is one sardine! I vacuum sealed and refrigerated the other one, which I'll probably use to make sardines, spinach, and rice, or maybe I'll make this again.

I peeled the chickpeas by placing them on half a kitchen towel and rubbing lightly; not hard enough to squish them, just enough to make the skins separate and then picked them out. This is not necessary, but I prefer it that way. Also, since I used only 1.5 oz. of a 15 oz. can of chickpeas, I used the rest to make hummus.

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Dressing:
juice of 1/2 lemon
olive oil
1 small garlic clove, minced
salt
freshly ground pepper

I make the dressing in a small Pyrex glass container with a Rubbermaid lid which makes it easy to shake the dressing.

I like to make my salad in a big bowl, adding the dressing then tossing the salad so the dressing evenly disperses. I also added a little more salt and freshly ground pepper before tossing.

I'm pretty sure this recipe is gluten-free, soy-free and pescetarian. Omit the sardines and it's vegetarian. Omit the feta cheese and it's vegan, and it's probably still quite good. There is lactose in feta cheese, but relatively small amounts from goat milk, and some people with mild lactose intolerance may be able to handle small amounts of feta.

What I ate: June 11, 2014

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

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


Lunch: Tofu, broccoli, and scallions with rice.

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CSA Week #1! It's the first week of my Earth's Harvest Farm CSA for this year.


Cooked, sliced, vacuum sealed and froze pork for stir-fry (new post).

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Prepared salad veggies: celery, carrot, green pepper, radish (from CSA), cucumber and red onion. Sliced and vacuum sealed in jars they'll keep for several days.

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Dinner: Bratwurst on a whole wheat bun with sauerkraut and a side salad.

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Salad with celery, carrot, green pepper, radish, cucumber, red onion, grape tomatoes. With Annie's goddess dressing and Olivia's butter and garlic croutons. And lettuce and arugula from my CSA.

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And a Red Hook Long Hammer IPA.

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And, later, a glass of Kato New Zealand sauvignon blanc.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

Pork for stir-fry

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I pre-cook, slice, divide, vacuum seal and freeze packages of pork for stir-fry, like pork with scallion and broccoli stir-fry and pork with scallions and noodles.

I start out with a pork roast. I used to use a center-cut pork roast which is easier to work with, but I've switched to using a "chef's prime" pork roast. It requires more prep work, but there's both the regular white meat and a darker meat and I like the variety.

This is what I got, 2.36 lbs.

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You can see that it's actually two separate layers of meat, with a layer of fat and tissue in between.

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The trick is to separate the layers and get the stringy tissue and fat layer out.

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Here it is all separated. The pile on the right is the discard pile. If you're roasting it, the pieces with just fat and meat can be cut up and tossed in the bottom of the roasting pan. It will crisp up; drizzle a little soy sauce on it and it's delicious.

Season with salt, freshly ground black pepper and garlic powder.

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Vacuum seal and sous vide for 90 minutes at 152°F.

Or you could roast it until it reaches 152°F, somewhere between 45 and 75 minutes at 350°F.

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Into the sous vide!

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Out of the sous vide, cooled in a sink or bowl of cold water, then drained.

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Slicing in progress.

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All sliced.

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The last step is to divide it into 3.2 oz. portions, vacuum seal, and freeze.

I got 7 servings. So even though the roast was $ 9.89, I got 7 lunches plus a little extra, so it's not a bad deal. It's an even better deal with it's on sale.

CSA Week #1 (2014)

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It's the first week of my Earth's Harvest Farm CSA for 2014!

This week:

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I selected:

head lettuce
arugula
rhubarb
shallot greens (like scallions)
radishes

All prepped and ready for the refrigerator:

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I washed and spun dry the lettuce. Some of it I ripped and mixed with a little arugula and made 3 vacuum sealed jars of salad. I bagged the rest of the lettuce leaves.

Everything else is just bagged this week.

I prepped salad veggies to go with my vacuum sealed lettuce, though only the radish is from the CSA this early in the season. Celery, carrot, green pepper, radish, cucumber and red onion, sliced and vacuum sealed in jars; they'll keep for several days.

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Here's a finished salad with lettuce and arugula from the CSA, with celery, carrot, green pepper, radish, cucumber, red onion, grape tomatoes. With Annie's goddess dressing and Olivia's butter and garlic croutons.

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I used a little arugula in my sort of Greek salad with sardines.

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Pork with shallot green and broccoli stir-fry.

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Next week: CSA Week #2

What I ate: June 10, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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


Walked into town to run some errands, about 1.6 miles.


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's 12-grain bread, cut in half.

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Snack: 0.7 oz. peanuts.


Dinner: Japanese-style crushed hamburger.

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And 2 glasses of Altos del Plata malbec.


Cooked the filling for tomorrow and Friday's chorizo reakfast burrito. With chorizo, onion, green pepper, jalapeño and egg.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: June 9, 2014

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, later, 0.7 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.7 oz. peanuts.


Walked 2.53 miles in 43:37.


Dinner: Brooks' barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide, 45 minutes at 150°F from frozen, then deep fried for 20 seconds to crisp. With 3.0 oz. Cascadian organic French fries, seasoned.

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And 2 glasses of Altos del Plata malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.



What I ate: June 8, 2014

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

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

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Walked 2.39 miles in 41:39.


Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion, tomatoes and mushrooms and Annie's Asian sesame dressing. And Olivia's croutons.

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Picked up some Brooks' barbecued chicken at a fund raiser; vacuum sealed and froze 4 quarter chicken servings.


Snack: 1.0 oz. tortilla chips with homemade queso dip. And a Shock Top Belgian white.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 7, 2014

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.53 miles in 43:10.


Lunch: Veggie sausage and green pepper stir-fry.

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

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Dinner: Chana masala with rice.

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And a Sierra Nevada Ruthless Rye.

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And, later, a glass of Kato New Zealand sauvignon blanc.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 6, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made Tuesday in a freshly heated tortilla.

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


Made two servings of homemade potato leek soup, one for lunch today and one for a future lunch,

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Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion and mushrooms and Annie's Tuscany Italian dressing.

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Walked 2.54 miles in 43:24.


Snack: 0.7 oz. peanuts.


Dinner: Bratwurst on a whole wheat bun with sauerkraut. I really enjoyed this a few days ago for lunch, but by the time you add in a side salad and a beer, it's kind of a lot for lunch. This worked out really well for dinner!

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A larger side salad with celery, carrot, cucumber, green pepper, red onion, mushrooms and tomatoes with Annie's Tuscany Italian dressing and Olivia's croutons.

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And a Samuel Adams rebel IPA beer.

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And, later, 2 glasses of Callia Bella syrah and malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: June 5, 2014

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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Cooked and froze 2 pounds of bacon

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


Walked into town to run some errands, a little over a mile.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.7 oz. peanuts.


Made a batch of Japanese-style beef curry. 5 servings (6.5 oz. each), vacuum sealed and frozen for future meals.

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Dinner: Pasta with meat sauce and zucchini. With 2.0 oz. whole wheat penne pasta, 1.8 oz. ground beef with onions and garlic (previously frozen), 5.0 oz. organic pasta sauce (previously frozen) and a half of a small zucchini.

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And 2 glasses of Callia Bella syrah and malbec. I didn't notice that the label says "artisanal red blend of Syrah & Malbec." I wouldn't have bought it on principle for using "artisanal" in a completely meaningless way!

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: June 4, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bratwurst and sauerkraut (new post). I don't think I've ever made this before, but it's delicious. The sauerkraut is definitely healthier than potato chips, too!

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Prepped some salad veggies: 3 servings of celery, carrot, cucumber, green pepper, red onion and mushrooms. I'm pretty sure I'd never make a salad if not for prepared salad veggies; who wants to go through all the work for one serving! Vacuum sealed and refrigerated, good for several days.

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Walked 2.48 miles in 44:48.


Snack: 0.7 oz. cashews.


Dinner: Salmon with risotto.

ate.2014.06.04.d.jpgWith a glass of Kato New Zealand sauvignon blanc.

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And, later, 2 glasses of Norton malbec.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.6 lbs.


Bratwurst and sauerkraut

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This is a really delicious lunch! There isn't really a need for a recipe, but there has to be a post for a meal to show up in my menu viewer, so here it is.

It's a Johnsonville "stadium style" pork bratwurst.

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Grilled 5 minutes, low temperature. I cooked the whole package and vacuum sealed and froze the 5 remaining ones.

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Served on a whole wheat hot dog bun with Maille Dijon mustard.


And instead of serving it with potato chips like I do for my hot dog I decided on sauerkraut. That's another food I never think to have! It was really delicious and much healthier to have some fermented cabbage than potato chips. Actually, the active cultures are supposed to be good for you, too.

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Updated May 9, 2015: I think I like it better this way, with the sauerkraut and some pickled hot banana peppers in the bun. It works well to spread out the sauerkraut and peppers on a paper towel in the shape they'll be in the bun, dry them out a bit, then lift them up with the paper towel flip them right inside. Works great!

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What I ate: June 3, 2014

Breakfast: Toasted bagel with butter and a side of bacon. This is the mini-bagel, 2.5 oz. instead of 3.0 oz., the remainder of the dough after making the 9 normal-sized ones.

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Snack: 1.0 oz. sriracha chex mix.


Made a batch of sriracha chex mix.

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

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Snack: An Empire apple with Cabot extra sharp cheddar cheese.

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Dinner: Mon's tempura, previously frozen. 3 shrimp, 3 fish, onion and green bean. With rice.

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And 2 glasses of Norton malbec.

ate.2014.06.03.e1.jpgWeight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 2, 2014

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: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Brooklyn Summer Ale.

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Snack: 0.9 oz. Wavy Lays potato chip with bacon and horseradish sour cream dip.


Dinner: Fried clams with homemade fried fish with Cascadian organic French fries. Since I had potatoes twice today already, I reduced my French fry serving to 2.0 oz. (normally 3.0 oz.), clams to 2.0 oz. (normally 3.0 oz.) and added a piece of homemade fried fish. Okay, it's still all fried, but less starchy this way and still delicious.

With a Goose Island IPA.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 1, 2014

Breakfast: Bagel, lox and cream cheese on a 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.


Walked 2.52 miles, 45:05.


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's 12-grain bread, cut in half.

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese. And a third of a glass of Smoke Stack sauvignon blanc, all that was left in the bottle.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.


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