November 2014 Archives

What I ate: November 30, 2014

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa. I forgot to take a picture but it looked like last week's.

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Sliced, vacuum sealed and froze leftovers from Thanksgiving: 2 servings of sliced turkey for dinner (5.0 oz. each), 1 serving sliced for sandwich (3.2 oz. each), 4 servings diced for stir-fry (3.2 oz. each), a little leftover for Roscoe and 2 servings of mashed potatoes (3.6 oz. each).

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Also 2 packages of gravy, stuffing, sweet potatoes and some left over pot roast for Roscoe.

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Snack: 1.0 oz. Sriracha chex mix. And some cashews.


Lunch: Mom's fried fish at the lake with the family. And another half piece.

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Dinner: Pizza with Italian sausage and green peppers (previously made and frozen).

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And the remnants of the wine from the weekend: Greg Norman Estates cabernet sauvignon Paso Robles 2011 and Beringer Waymaker Paso Robles 2012.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: November 29, 2014

Breakfast: Refried black bean, egg and cheese breakfast burrito. With salsa and green chiles.

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Vacuum sealed and froze the remaining 3 servings of black beans from the can.

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

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Lunch: Mom's tuna sashimi and daikon at the lake.

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Made a batch of hummus with my nephew and then we did a taste test to with regular Spanish paprika, smoked paprika, Hungarian sweet and Hungarian hot paprika sprinkled on top. He liked the hot the the best.


Dinner: Mom's pot roast at the lake. And a little more meat and carrots.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 28, 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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Jelly donut at the lake with the family. And 2 small sausages.

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Lunch: Mom's shrimp and egg stir-fry and rice.

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Snack: A bunch of cashews and a few pistachios.


Dinner: Mom's roast beef, rice, gravy and asparagus at the lake with the family. And a little bit more in seconds.

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Vacuum sealed and froze 1 serving of left-over roast beef (4.9 oz.) and gravy (5.4 oz.), roast beef for sandwich (3.1 oz) and some for Roscoe.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: November 27, 2014

Breakfast: Bacon, egg and cheese English muffin. With 4 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.

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

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Snack: A package of Japanese rice crackers, senbei.


Thanksgiving dinner with Mom's turkey, stuffing, mashed potatoes, rice, gravy and sweet potatoes at the lake. And significantly less as seconds.

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And later dinner part 2, with a subset.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: November 26, 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. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

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Made, cooled, vacuum sealed and froze 5 servings of Japanese-style beef curry.

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Snack: Celery and cucumber with 1.1 oz. veggie ranch dip. And a half glass of Ponga New Zealand sauvignon blanc. And, later, 0.8 oz. cashews.

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Made a batch of salsa fresca for tonight's dinner.

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Dinner: Chicken and cheese enchilada with 1.0 oz. tortilla chips and salsa fresca. And a margarita.

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Later, 2 glasses of Bota Box shiraz.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 25, 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.


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

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

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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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Cooked and froze 2 pounds of bacon

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Walked 2.48 miles in 42:20.


Snack: 0.8 oz. cashews.


Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. whole wheat penne pasta, 4.8 oz. organic marinara, 1.4 oz. cooked ground beef with onion and garlic and most of a small zucchini.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: November 24, 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, 0.8 oz. cashews.


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

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Lunch: Veggie sausage and green pepper stir-fry.

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Walked 2.51 miles in 43:19.


Snack: 0.8 oz. cashews.


Dinner: Tonkatsu and rice. And 2 glasses of Bota Box shiraz.

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Dessert: Cantaloupe.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: November 23, 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. And, later, 0.8 oz. cashews.

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

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Walked 2.53 miles in 45:06.


Snack: 1.0 oz. tortilla chips with homemade queso dip. And a small margarita.

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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: 125.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: November 22, 2014

Breakfast: Refried black bean, egg and cheese breakfast burrito.

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

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

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Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Switchback ale.

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Dinner: Japanese-style crushed hamburger with onion, ginger, garlic, and soy sauce.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: November 21, 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.


Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic almond butter.

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Lunch: Roasted delicata squash soup (previously frozen) with a side Caesar salad.

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Snack: 0.8 oz. cashews. And, later, 0.8 oz. smoked squid.

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Dinner: Shrimp pad Thai and a glass of Ponga New Zealand sauvignon blanc.

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There are quite a few ingredients to make this, but it's delicious!

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Dessert: Cantaloupe and 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: November 20, 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.


Made and froze a batch of homemade blueberry muffins.

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

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Lunch: Beef with snow peas stir-fry.

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Snack: Cucumber, celery and green pepper with 1.1 oz. ranch veggie dip. And, later, 0.8 oz. cashews.

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Made a batch of salsa fresca for tonight's dinner.

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Dinner: Black bean and grilled corn quesadilla with salsa fresca and 1.0 oz. tortilla chips.

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Margarita on the rocks with Sauza Hornitos tequila, Nellie and Joe's key lime juice and agave syrup. Also some ice and water. And a salt-rimmed glass.

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Dessert: Cantaloupe and 2 glasses of Folonari Montepulciano d'Aburzzo.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 19, 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. cashews.


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

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Grilled a boneless rib-eye steak. It was $ 12.41, but at 0.92 pounds I was able to divide it into 3 dinners of my size, so it's reasonably priced and very tasty. Vacuum sealed and froze.

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From my eye of round roast beef, I cut two small steak-like slices and vacuum sealed and froze them for future dinners like beef Stroganoff. The rest I seasoned, vacuum sealed and cooked in the sous vide for 90 minutes at 132°F. That made 9x 3.2 oz. servings of beef for stir-fry. Plus two packages of tiny treats for Roscoe. It was large, 3.01 pounds and $ 18.03, but making 11 meals the price isn't bad.

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Snack: 0.8 oz. cashews.


Cleaned and diced a cantaloupe.

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Dinner: Bratwurst and sauerkraut.

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And a Red Hook long hammer IPA.

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Dessert: Cantaloupe. And 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 18, 2014

Breakfast: Refried black bean, egg and cheese burrito. This time I added canned green chiles, a nice addition.

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


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

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Made a batch of Sriracha chex mix.

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Lunch: Spicy pork with kale brown rice bowl. This was really good, I'll have to make this more often!

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Snack: 0.8 oz. cashews.


Dinner: Chana Masala with rice. And a glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box cabernet sauvignon.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: November 17, 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, 0.8 oz. cashews.


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

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Lunch: Homemade clam chowder with homemade ciabatta bread (previously frozen) with fleur de sel and olive oil.

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Snack: 0.8 oz. cashews.


Dinner: Japanese-style beef curry. And 2 glasses of Bota Box cabernet sauvignon.

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Dessert: Melon.


Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 16, 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. And, later, 0.8 oz. cashews.


Walked 2.42 miles in 42:52.


Lunch: Turkey club sandwich with Kettle Chips barbecue potato chips.

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Snack: 1.2 oz. (35 g.) smoked squid. And a half glass of 90+ New Zealand sauvignon blanc.

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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: 126.2 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 15, 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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Normally this is my Tuesday breakfast, but last Tuesday I had fresh homemade bagels. And I forgot to defrost the refried beans for refried black bean, egg and cheese breakfast burrito last night.


Cooked and froze 2 pounds of bacon

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

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

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Walked 2.54 miles in 45:00. A little slower pace today, there were some icy spots!


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.9 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and a Woodchuck Granny Smith apple cider.

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Dinner: Braised beef short ribs and 4.6 oz. garlic mashed potatoes. Both previously cooked, vacuum sealed and frozen. Reheated in the sous vide 45 minutes at 136°F from frozen. To get the potatoes all the way back to normal consistency, after they come out of the sous vide, whip them in a sauté pan with a little butter and heavy cream.

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Dessert: Melon and 2 glasses of Bota Box cabernet sauvignon.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 14, 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.


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

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Walked 2.53 miles in 43:26.


Lunch: Homemade clam chowder and a side Caesar salad. And a half glass of 90+ New Zealand sauvignon blanc.

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There's a lot of stuff in the clam chowder; these are the ingredients for two servings. Also a can of clams, not pictured.

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Snack: 0.8 oz. cashews.


Made a batch of salsa fresca for tonight's dinner.

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Dinner: Grilled chicken quesadilla with 1.0 oz. tortilla chips and salsa fresca.

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And 2 small margaritas on the rocks with Sauza Hornitos tequila, Nellie and Joe's key lime juice and agave syrup. Also some ice and water. And a salt-rimmed glass.

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Dessert: Melon and 2 glasses of Kenwood pinot noir.


Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: November 13, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 2.53 miles in 42:30.


Lunch: Cheese hot dog with Kettle Chips hot jalapeño potato chips and a Goose Island IPA.

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Snack: 0.8 oz. cashews.


Dinner: Rib-eye steak and side Caesar salad. This was delicious!

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And 2 glasses of Kenwood Russian River Valley (California) pinot noir, 2012. This was good, way better than the boxes of wine I've been getting!

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Dessert: Melon.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: November 12, 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.


Post-Breakfast: Two small slices of wheat French bread toast (from the bread I used to make garlic bread last night), with Woodstock Farms organic peanut butter.

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Vacuum marinated 4.1 oz. of pork for tonight's miso marinated pork.

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Cooked the remainder in the sous vide for stir-fry pork. Vacuum sealed and froze 7 servings, 3.2 oz. each, plus a little left over for Roscoe.

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Lunch: Turkey and cabbage stir-fry.

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Grilled, vacuum sealed and froze a package of Johnsonville pork "stadium" bratwurst.

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Snack: 1.2 oz. (35 grams) of smoked squid.

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Cleaned and diced a melon.

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Walked 2.32 miles in 40:31.


Dinner: Miso marinated pork with rice and broccoli. This is really delicious; I should make this more often! With a half glass of 90+ New Zealand sauvignon blanc.

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Dessert: Melon and 2 glasses of Folonari Montepulciano d'Aburuzzo.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: November 11, 2014

Boiled and baked homemade whole wheat bagels.

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Breakfast: Toasted bagel with butter and a side of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 2.52 miles in 42:21.


Lunch: Veggie sausage and green pepper stir-fry

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Snack: 0.8 oz. peanuts.


Prepared a 12 oz. package of Light life smart ground original style soy crumbles. Half I made into 3 pacakges of taco-seasoned "beef," 2.5 oz. each. The other half I made with onions and garlic for pasta with meat-like sauce, 3 packages of 2.0 oz. each. Vacuum sealed and froze.

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Dinner: Pasta with meat sauce and garlic bread. Normally I make this with zucchini, but I didn't have any. There's 1.8 oz. of ground beef (actual beef, not the soy I made earlier) with onions and garlic, 1.8 oz. whole wheat penne pasta and 4.8 oz. organic marinara.

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And 2 glasses of Folonari Montepulciano d'Aburzzo.


Dessert: Cantaloupe.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: November 10, 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.


Mixed, kneaded and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.

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

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Lunch: Ham and Swiss cheese sandwich.

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I was going to make Turkey and cabbage stir-fry but my cabbage wasn't looking too great.


Snack: 0.8 oz. cashews.


Dinner: Barbecued chicken and a side Caesar salad with anchovies.

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Dessert: Cantaloupe and 2 glasses of Bota Box cabernet sauvignon.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: November 9, 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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Started the poolish and soaker for homemade whole wheat bagels. I will mix, knead and form them tomorrow, and boil and bake them on Tuesday.

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Walked 2.55 miles in 45:12.


Vacuum sealed and froze the remainder of the deli sliced black forest turkey breast.

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Lunch: Pork with scallions, broccoli and noodles.

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Snack: 0.8 oz. cashews.


Dinner: Nachos. With 1.5 oz. tortilla chips, 1.8 oz. taco seasoned ground beef, black beans and cheese. With sour cream and Green Mountain Gringo spicy salsa on the side.

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And 2 small margaritas on the rocks with Sauza Hornitos tequila, Nellie and Joe's key lime juice and agave syrup. Also some ice and water. And a salt-rimmed glass.

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The first one I didn't shake, but the agave syrup doesn't dissolve as easily as simple syrup. The second one, shaken, turned out better.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 8, 2014

Breakfast: Refried black bean, egg and cheese breakfast burrito.

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

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Lunch: Pork with scallion and broccoli stir-fry.

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Walked 2.52 miles in 44:17.


Snack: 0.8 oz. cashews. And, later, 0.5 oz. peanuts.


Dinner: Japanese style crushed hamburger. And 2 glasses of Bota Box shiraz.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 7, 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. cashews.


Lunch: Bratwurst and sauerkraut. And a Red Hook Long Hammer IPA.

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Dinner: Clubhouse Grille sandwich (turkey, ham, bacon, cheese, lettuce and tomato) at the Applebee's in Oneonta, NY with Dad. And a Magic Hat IPA.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: November 6, 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.


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

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Lunch: Zucchini and bacon stir-fry and rice.

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Cleaned and diced a cantaloupe.

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Snack: 0.8 oz. cashews.


Made a batch of salsa fresca for tonight's dinner.

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Dinner: Chicken and cheese enchiladas with salsa fresca and tortilla chips.

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Before folding in half and cooking.

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And a Goose Island IPA.

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Dessert: Cantaloupe. And 2 glasses of Folonari Montepulciano d'Aburuzzo.



Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: November 5, 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.


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

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Lunch: Veggie sausage and green pepper stir-fry.

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Dinner: Mt. Fuji Japanese restaurant in Oneonta, NY with Mom. Sushi regular, miso soup and salad. And a glass of Kendall Jackson chardonnay.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 4, 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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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Walked 2.49 miles in 44:01.


Snack: 0.8 oz. cashews.


Lunch: Roasted squash soup. I roasted some squash last week, and I had to use it soon, and homemade squash soup is an excellent way!

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Snack: 0.8 oz. peanuts.


Dinner: Japanese-style beef curry.

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And 2 glasses of Folonari Montepulciano d'Aburzzo, from a newly opened box.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 3, 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.


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

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. cashews.


Dinner: Nachos. With 1.7 oz. tortilla chips, 1.8 oz. taco seasoned ground beef, black beans and cheese. With sour cream and Green Mountain Gringo spicy salsa on the side.

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And a Red Hook Long Hammer IPA.

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Dessert: Cantaloupe. And 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.


What I ate: November 2, 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 around 2.50 miles in 43:00. I forgot to start my GPS watch again.


Lunch: Turkey club sandwich with Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and an Angry Orchard crisp apple cider.


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

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 1, 2014

Breakfast: Refried black bean, egg and cheese burrito (new recipe). This was really good, and relatively healthy. I'm considering replacing Tuesday's blueberry muffin and bacon with this.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

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Walked 2.50 miles in 43:40.


Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Saranac pale ale.

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Dinner: Porterhouse steak and roasted beets. And 2 glasses of Bota Box cabernet sauvignon.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

Refried black bean, egg and cheese breakfast burrito

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This was good, and quick and easy to prepare. I'll definitely make this again.

Prepare an egg. I made one scrambled egg flat like an omelet in an 8" omelet pan.

I used a medium burrito-sized Mission flour tortilla. There's no need to preheat it, because we'll heat after adding the beans and cheese.

Add a layer of Amy's organic refried black beans, though you could use regular refried beans. There's a little less than a quarter of a can here. I vacuum seal and freeze the remainder of the can. When I use a frozen serving, I usually defrost it overnight in the refrigerator. It's a good idea to warm a refrigerated serving for 15 seconds in the microwave, otherwise the tortilla can be overcooked by the time the beans and cheese are hot.

Then top with shredded cheese. I used Sargento 4-cheese Mexican blend (Monterrey Jack, cheddar, queso quesadilla and Asadero).

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Microwave for 30 to 45 seconds. In the pictures below I assembled it on the plate, but it's better to do it on a wood cutting board, otherwise moisture builds up under the tortilla.

Add the egg. I folded the omelet-style egg in half, then squared off the corners making something that fit perfectly in my burrito.

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I topped the egg with Green Mountain Gringo spicy salsa, but you could omit that. Also some salt and freshly ground black pepper.

Update November 18, 2014: I also added canned diced green chiles, a nice addition! Also, it works better to put the salsa and chiles under the egg, so they don't get the tortilla wet.

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Finally fold it up and serve. This was delicious and much less work than my chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

I vacuum sealed and froze the 3 remaining servings of refried beans for future breakfasts.

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Amy's refried black beans are vegetarian, so this is too.


Update 12/13/2014: I've found that the chopped green chiles and salsa can be a little runny at times. Spreading them out on a paper towel before flipping them onto the hot black bean and cheese and topping with the egg works perfectly!

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Updated January 31, 2015
: Added the step about reheating the black beans first, reduced microwave time with tortilla to 30 seconds from 40.

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