April 2015 Archives

What I ate: April 30, 2015

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, 0.8 oz. cashews.


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

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Snack: 0.8 oz. peanuts.


Walked 2.63 miles 42:53.


Dinner: Salmon, sous vide then sautéed, previously cooked, vacuum sealed and frozen, reheated in the sous vide. With a side of risotto. And a half glass of Ponga New Zealand sauvignon blanc.

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Dessert: Cantaloupe and 2 glasses of Black Box malbec.


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

What I ate: April 29, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Made a new batch of Sriracha chex mix.

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Walked 2.44 miles in 40:31.


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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Snack: Green pepper, celery and cucumber with ranch dip. And 3 slices of salame Toscano.

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Dinner: Japanese-style beef curry. And 2 glasses of Black Box malbec.

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Dessert: Cantaloupe.


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

What I ate: April 28, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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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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Walked 2.76 miles in 46:36.


Fire roasted tomato and olive oil Triscuits with Grafton 2 year aged cheddar. Sometimes it takes finding the right toppings, but with just cheddar these Triscuits aren't my favorite, but they're okay. I prefer the black pepper and olive oil and the roasted garlic over these.

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Cleaned and diced a cantaloupe.

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Formed and grilled 4x 4.0 oz. (before cooking) hamburgers. Vacuum sealed and frozen for future use.

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Made a sous vide pork roast for future stir fries. 5 servings, 3.2 oz. each (after cooking).

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Dinner: Spicy shrimp and vegetable brown rice bowl and a half glass of 90+ New Zealand sauvignon blanc.

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Dessert: Cantaloupe and 2 glasses of Black Box malbec.


Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: April 27, 2015

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.


Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Walked 2.70 miles in 44:13.


Lunch: Beef with snow peas stir-fry

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Snack: Black pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Grilled cheeseburger (new recipe) with Cabot extra sharp cheddar cheese, pickled jalapeños, pickled banana peppers and Sriracha. With 2.5 oz. seasoned Cascadian organic French fries, Woodstock Farms sweet bread and butter pickles.

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And a Brooklyn Lager.

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Dessert: 2 glasses of Folonari Montepulciano d'Abruzzo and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.


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

Hot pepper cheeseburger

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This was really good! I don't know why I never thought of making it this way before; it has the peppers and Sriracha from my Turkey bánh mì style-sandwich with my regular cheeseburger. The hot peppers are way better than lettuce!


I make my own 4.0 oz. (before cooking) hamburger patties, grill, chill, vacuum seal and freeze them. Reheated 30-45 minutes from frozen in the sous vide at 133°F they come out perfectly medium rare.

Since I was making French fries, I also drop the reheated burger in the deep fryer at 360°F for 20 seconds or so to brown it, though this is optional.

The burger has two small rectangles of Cabot extra sharp Vermont cheddar, melted with a propane torch.

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And then 3 rings of homemade pickled jalapeños, pickled banana peppers and sriracha.

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The French fries are 2.5 oz. Cascadian organic frozen French fries. Cooked 2 minutes in the deep fryer at 360°F, they're tastier and much faster to cook than using the oven. Then seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper.

And a few Woodstock Farms organic sweet bread and butter pickles.

This was delicious!


What I ate: April 26, 2015

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 2.65 miles in 44:07.


Lunch: Spicy tuna salad sandwich (new recipe) with Kettle Chips hot jalapeño potato chips. And a half glass of Matua New Zealand sauvignon blanc. This was really good!

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And a half glass of Matua 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: 129.0 lbs.
Weight at the beginning of the next day: 128.4 lbs.


Spicy tuna salad sandwich

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This was really good! It's similar to my regular tuna salad sandwich but I added pickled jalapeños, pickled banana peppers, and sriracha!

1/2 can tuna (I like Wild Planet light tuna)
celery (about a half stalk)
homemade pickled jalapeño (1 ring)
pickled banana peppers (2 rings)
mayonnaise (2 tbsp.?)
Sriracha
salt
lettuce
bread (I used one slice of whole wheat bread, cut in half)

Here are the chopped veggies:

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And all of the ingredients before combining:

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This was delicious! Pictured with Kettle Chips hot jalapeño potato chips, above.

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What I ate: April 25, 2015

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

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

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Walked 2.66 miles in about 45:00.


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

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Lunch: Johnsonville jalapeño and cheese smoked sausage sandwich on a whole wheat bun with Dijon mustard and homemade pickled jalapeños. With Kettle Chips hot jalapeño potato chips and a Lake Placid Big Slide IPA.

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Snack: 1.0 oz. tortilla chips with homemade queso dip and a Sauza Hornitos margarita.

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And, later 1.0 oz. of Lays wasabi and ginger potato chips. Fortunately, the bag is almost gone!


Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. I previously cooked, vacuum sealed and re-froze it. I took the vacuum sealed package and defrosted it in water for 45 minutes. Baked for 13 minutes at 400°F on a perforated sheet pan. Heated the plate for the last minute of cooking.

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


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: April 24, 2015

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

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


Lunch: Turkey bánh mì style-sandwich (new recipe). This was really good! Turkey, mayo, homemade pickled jalapeños, pickled banana peppers, cucumber, shredded carrot and Sriracha on multigrain French bread. And Kettle Chips hot jalapeño potato chips.

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Grilled chicken and cheese quesadilla. With 1.0 oz. tortilla chips and Green Mountain Gringo spicy salsa. And a Margarita.

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


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

Turkey bánh mì-style sandwich

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This was really good! Turkey, mayo, homemade pickled jalapeños, pickled banana peppers, cucumber, shredded carrot and Sriracha on multigrain French baguette-like bread.


I cut about 1/4" out of the center of the bread as it seemed like there was a bit much bread. The grocery store called it multigrain Parisienne, but it's basically a multigrain baguette. That's about a 4 inch piece of it.

Mayonnaise on both top and bottom.

3 1/2 to 4 slices of thin-sliced deli turkey (I like Black Forest or black pepper).

Thinly sliced cucumber and thinly sliced or shredded carrot.

Update June 4, 2015
: It works better if you put the carrot and cucumber under the turkey, next to the bread. The reason is that there are too many slippery ingredients next to each other if you put everything on top of the turkey. Also, dry out all of the ingredients with a paper towel, including the carrots, cucumber and turkey, before assembling.

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2 rings of homemade pickled jalapeños, minced, and a few picked banana pepper slices, diced.

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Topped with a sprinkle of salt and Sriracha.

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It was delicious! I served it with Kettle Chips hot jalapeño potato chips.

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It is also good with a side salad.

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What I ate: April 23, 2015

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: Clam chowder (previously made from scratch, vacuum sealed, and frozen) with multigrain French bread and olive oil.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Leftover New York strip steak, part of a baked potato, a few pieces of broccoli and cauliflower and garlic bread from dinner last night at the Unadilla House.

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With a small side salad with carrot, celery, cucumber, picked hot banana peppers, mushrooms and grape tomatoes. With Annie's Cowgirl ranch dressing

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Dessert: Cantaloupe.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: April 22, 2015

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

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Walked 2.60 miles in 44:06.


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


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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And, later, 3.0 oz. of Lays wasabi and ginger potato chips.


Dinner: Salad, 8 oz. New York strip steak, baked potato and vegetables at the Unadilla House with Mom. I ate half of the steak and potato and brought the rest home.
 
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Dessert: Cantaloupe and 2 glasses of Bota Box malbec.


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

What I ate: April 21, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 3.0 oz. Lays wasabi and ginger potato chips. These are good, not as good as the Dirty (brand) jalapeño chips, but they're surprisingly addictive. The picture is a bowl of 1.0 oz., I had two more bowls!

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And, later, 0.8 oz. cashews. That's the problem with potato chips - you eat 450 calories of potato chips and you're still hungry. This doesn't happen when I have Triscuits with cheese and salami!


Cleaned and diced a cantaloupe.

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Prepped salad veggies: carrot, celery, cucumber, pickled hot banana peppers and mushrooms. Vacuum sealed in jars and refrigerated.

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Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. I previously cooked, vacuum sealed and re-froze it. I took the vacuum sealed package and defrosted it in water for 45 minutes. Baked for 13 minutes at 400°F on a perforated sheet pan. Heated the plate for the last minute of cooking. This is definitely the way to reheat frozen pizza; it was perfect!

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With a small side salad with carrot, celery, cucumber, picked hot banana peppers, mushrooms and grape tomatoes. With Annie's Tuscany Italian dressing and Olivia's garlic and butter croutons.

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And a Lake Placid Ubu ale.

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

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 20, 2015

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. peanuts.


Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

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Walked 2.69 miles in 45:09.


Snack: Black pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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

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


What I ate: April 19, 2015

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

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Diced the ham for spicy western omelette. 1x 1.8 oz. serving refrigerated for tomorrow, the other 3 vacuum sealed and frozen for future weeks.

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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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Walked 4.75 miles in 1:18:11.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of 90+ New Zealand sauvignon blanc.

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Snack: Roasted garlic Triscuits with Cabot extra sharp cheddar and Salame Toscano. 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: 128.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: April 18, 2015

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

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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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Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Lake Placid Around the Bend extra pale ale.

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Walked 4.16 miles in 1:09:49.


Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Brooklyn Brown Ale. And, later, 0.8 oz. cashews.

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Dinner: Spaghetti and Italian sausage. With 1.7 oz. spaghetti, 4.5 oz. organic marinara and 1 spicy Italian sausage. And homemade garlic bread from multigrain French bread. And 2 glasses of Folonari Monepulciano d'Abruzzo.

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Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: April 17, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday 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 2.56 miles in 44:37.


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

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Bottled the batch of hot pepper infused vodka that I started Wednesday.


Snack: Cucumber, green pepper and celery with 1.4 oz. ranch veggie dip. And, later, 0.8 oz. peanuts.

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Roasted the crunchy chickpeas (new recipe). They were okay. Not bad, but I'm not sure they're worth the amount of effort to make them.

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Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. I previously cooked, vacuum sealed and re-froze it. I took the vacuum sealed package and defrosted it in water for 45 minutes. Baked for 13 minutes at 400°F on a perforated sheet pan. Heated the plate for the last minute of cooking. This is definitely the way to reheat frozen pizza; it was perfect!

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And a Lake Placid Big Slide IPA. This was good!

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Dessert: Strawberries and 2 glasses of Bota Box malbec.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

Crunchy chickpeas

ate.2015.04.17.c3.jpgThis is Alton Brown's recipe for crunchy chickpeas. They were okay, not as much salt and vinegar flavor as I'd hoped for, and kind of a lot of work for what you get.

Update 4/19/2015
: I've reclassified these as not good. They were pretty crunchy at first, but now they're insanely crunchy. One of the commenters to the original post said he broke a tooth and I'm not surprised. In the interest of not breaking a tooth I threw the rest out.

Here's what I did:

1 pound dried chickpeas
1 cup red wine vinegar
2 tsp. salt
water

1/4 cup red wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
1 tsp. salt

spray oil
2 tsp. salt


Soak the chickpeas for 24 hours before roasting. I used a 1.75 qt. glass bowl with a Rubbermaid lid, but using a larger bowl covered with plastic wrap might make sense, for reasons explained below.

Add the chickpeas to the bowl. Add the 8 oz. red wine vinegar and 2 tsp. salt. Add water to cover at least an inch. With the 1.75 qt. bowl I could have used more water, almost filling it.

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After about 12 hours, stir, and add more water to cover, if necessary.

Preheat the oven to 400°F.

When ready to roast, drain the chickpeas. I used a colander.

Mix the dressing ingredients. I used a 1 cup Pyrex glass bowl with a Rubbermaid lid, because it works great for shaking the dressing. Add 2 oz. red wine vinegar and 1 tsp. Dijon mustard and shake. Add 2 tbsp. olive oil and 1 tsp. salt (my addition) and shake again.

The reason for using a larger bowl is that the next step is to mix the chickpeas and the dressing. This is impossible in a container as small as the 1.75 qt. glass one, so I ended up having to use a large bowl as well.

Spray a half sheet pan with spray oil, such as Pam.

Spread the chickpea mixture onto the sheet pan. Don't just dump the whole bowl onto the pan, as there will probably be some leftover dressing at the bottom of the bowl, and you really don't need it on the sheet pan.

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Salt with 2 tsp. salt and mix on the sheet pan. Shake it so they're basically in a single layer.

Bake for a total of 60 to 65 minutes at 400°F, stirring and rotating the pan 180° every 15 minutes.

Add more salt if desired. I did.

Let cool before serving. Note that hot out of the oven they won't be that crunchy yet, but they will be when they cool.

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The comments on the original recipe were decidedly mixed, but I didn't have nearly the troubles that several of the commenters did. I did a longer soak and added a little more salt as comments suggested. But some of the failures others reported were quite spectacular!
 

What I ate: April 16, 2015

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of Japanese-style beef curry. Vacuum sealed and froze 4 dinner servings.

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Walked 2.71 miles in around 45:00 (I was running errands and didn't stop the timer each time).


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

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Started a batch of Alton Brown's crunchy chickpeas. The first step is to soak 16 oz. dried chickpeas overnight in red wine vinegar (8 oz.), water (to cover 1") and salt (2 tsp.).

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Snack: Black pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Pasta with Prosciutto and asparagus.

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And 2 glasses of Baron de Roche Coteaux du Languedoc.


Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: April 15, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Started a batch of hot pepper infused vodka with jalapeño and habanero peppers.

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Cleaned and diced a package of strawberries.

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Made a batch of chili with beef and vegetables. Vacuum sealed and froze 5 servings, about 10.6 oz. each.

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Made beef for stir-fry in the sous vide from a 1.96 lb. eye of round roast beef. 90 minutes at 133°F. Cooled, diced, divided into 6 3.2 oz. packages, vacuum sealed and frozen. And some for Roscoe.

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Dinner: Veal Marsala with couscous. The veal was delicious, but I liked the couscous. I don't think I've ever made it before. I should have made more Marsala sauce to go with the couscous, however.

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And 2 glasses of Baron de Roche Coteaux du Languedoc.

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Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: April 14, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (baked yesterday).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Prime rib Philly melt at Denny's in Oneonta, NY, with Dad.

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I separated the bread from the filling before I put the sandwich in the to-go container, then individually wrapped the parts in plastic wrap when I got home. Into a zip-lock bag and then refrigerated; it also prevents my refrigerator from smelling like to-go food.

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Walked 2.70 miles in 46:11.


Dinner: Left over prime rib Philly melt. Parts reheated separated on a sheet pan, 8 minutes at 350°F and it's almost perfect! With a Saranac prism white ale.

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And 2 glasses of Bota Box shiraz.


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

What I ate: April 13, 2015

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.


Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Walked 2.6 miles in 44:30.


Lunch: Pork with scallion and broccoli stir-fry.

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Made a batch of homemade buttermilk biscuits.

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Snack: A fresh from the oven buttermilk biscuit with butter. It was so good I had a second.

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Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. I had a sudden craving for pizza and it was too late to make fresh pizza dough. With a Saranac heart of the hop IPA.

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The instructions say to heat directly on the oven rack, which I really don't like to do because invariably toppings or cheese fall off the pizza and make a mess. The crust isn't as crispy on a sheet pan, and it takes too long to preheat a pizza stone. But this perforated sheet pan works great!

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: April 12, 2015

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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of 90+ New Zealand sauvignon blanc.

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Walked 3.89 miles in 1:04:44.


Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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

What I ate: April 11, 2015

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

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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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Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Brooklyn pilsner.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Brooklyn brown ale.

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

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: April 10, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.64 miles in 44:24.


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: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Grilled chicken burrito bowl (new recipe). This was really good and just the right amount of food. With a Brooklyn lager.

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


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.

Grilled chicken burrito bowl

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This is pretty much the same as my beef and vegetable burrito bowl, but I adjusted the quantities a bit and this seems to be the right about of food for me. It might be a little small for others. It is still delicious!

1/8 cup onion, chopped
1 jalapeño, minced, with ribs and seeds
1.3 oz. grilled chicken, diced
1/8 cup frozen corn (roasted corn would be even better, but I'm out)
1/8 cup black beans (canned, drained and rinsed)
1/8 cup salsa (I used Green Mountain Gringo spicy)
1/4 cup cooked rice (I used long grain brown rice)
cheese to taste (I used Sargento 4-cheese shredded Mexican-style)
salt
freshly ground black pepper

Here are most of the vegetables. I used a particularly large jalapeño; it might be reasonable to use a small jalapeño and some green pepper.

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I grill, vacuum seal and freeze the chicken ahead of time. That's slightly less than one chicken breast tender; you could certainly use more.

Add oil to a sauté pan and cook for onion for a few minutes, making sure it does not burn.

Add the jalapeños and cook for a minute.

Add the frozen corn and cook for a few minutes.

Add the black beans and diced cooked chicken and cook for a few minutes.

Add the rice and salsa. Season with salt and freshly ground black pepper.

Sprinkle some cheese, melt, and serve.


Update August 5, 2015: I made it again and it was still delicious. I made a little bit more this time.

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Update 7/9/2017
: Also good with 2.7 oz. steak. Increased the rice to 1/3 cup.

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What I ate: April 9, 2015

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.


Walked 2.43 miles in 40:43.


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

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Snack: Hummus (previously frozen) and 0.8 oz. pita chips. And, later, 0.7 oz. peanuts.

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Dinner: Beef Stroganoff. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Cantaloupe.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: April 8, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday 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: Clam chowder and homemade ciabatta bread (previously frozen).

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Walked 2.33 miles in 39:42. A shorter walk, but much more elevation change, 377 feet; normally it's 128 feet.


Dinner: Chili with beef and vegetables and jalapeño cornbread.

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With a Brooklyn East India IPA.

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Dessert: 2 glasses of Hardy's shiraz and cantaloupe.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: April 7, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

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Marinated sliced pork for miso marinated pork.

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Made sous vide pork for stir-fry with the rest of the pork roast. 6 servings, 3.2 oz. each, vacuum sealed and frozen for lunches like pork with scallion and broccoli stir-fry.

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Grilled, vacuum sealed and froze chicken breast tenders. I use them in chicken Caesar salad, grilled chicken quesadilla and a few other dishes.

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Made a batch of homemade spicy breakfast sausage patties.

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Cooked, vacuum sealed and froze spicy Italian sausage for spaghetti and Italian sausage and pizza.

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Cleaned and diced a cantaloupe.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Miso marinated pork, broccoli  and rice. With a half glass of 90+ New Zealand sauvignon blanc.

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Dessert: 2 glasses of Hardy's shiraz and cantaloupe.

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Walked 2.67 miles in 42:51.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: April 6, 2015

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 2.78 miles in 40:33. I think the length might be long, the GPS track didn't look right.


Lunch: Pork with scallion and broccoli stir-fry.

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Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Hardy's shiraz.


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

What I ate: April 5, 2015

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: Mom's tuna sashimi at the lake with the family. I forgot to take a picture of it, but it looked just like this.

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Dinner: Spaghetti and Italian sausage. With 1.7 oz. spaghetti, 4.5 oz. organic marinara and 1 spicy Italian sausage. And homemade garlic bread from multigrain French bread. And 2 glasses of Folonari Monepulciano d'Abruzzo.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 4, 2015

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

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Froze the rest of the 15.4 oz. can of Amy's organic refried black beans. 5 sevings of 2.9 to 3.0 oz. seems about right.

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

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Lunch: Mom's fried rice at the lake with Mom, Dad and my nephew.

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Dinner: Mom's pot roast at the lake with Mom, Dad, my nephew and brother-in-law.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

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