May 2015 Archives

What I ate: May 31, 2015

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

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Walked 2.98 miles in 48:26.


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

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Boiled, baked, and froze a batch of homemade whole wheat bagels.

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Cooked and froze 2 pounds of bacon.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of 90+ New Zealand sauvignon blanc.

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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: Cracked pepper and olive oil 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: 130.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

I'm pretty sure that there was previously something wrong with my scale. It's very sensitive to the position on my floor, and I have tape marks to make sure I put it in the same place, but I must have bumped it last week. I moved it to mop the floor and the readings are back to where I thought they should be.

What I ate: May 30, 2015

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

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Walked 2.84 miles 47:54.


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

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

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

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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.

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


Short run on the treadmill: 1 minute warm-up (3.5 MPH), 5 minutes running (5.2 MPH), 1.5 minutes cool-down (3.5 MPH), 0.6 miles total. Average heart rate: 154 BPM. I was a little under my move target for the day before this.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: May 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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Walked 3.10 miles in 50:22.


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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Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form the bagels Saturday and boil and bake them on Sunday,

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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: Sausage sandwich dinner. With a Johnsonville jalapeño and cheese smoked pork sausage with Dijon mustard and homemade pickled jalapeños. Also, a side of sauerkraut and Kettle Chips hot jalapeño potato chips.

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And an Adirondack Brewery Super Dort Lager.

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Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 28, 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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Walked 2.74 miles in 49:16.


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: Homemade potato leek soup (made fresh today) with homemade ciabatta bread (previously frozen). Vacuum sealed and froze the second serving of soup.

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Snack: 2.0 oz. Lays ginger and wasabi potato chips. And, later, 0.8 oz. cashews.


Dinner: Japanese-style crushed hamburger with 3.2 oz. ground beef, onion, garlic and ginger. With 2 glasses of Banrock Station shiraz.

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Dessert: Cantaloupe.


Walked 0.5 miles at 3.5 MPH on the treadmill, about 9:00, as I was a little short on my step count for the day.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: May 27, 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 2.92 miles in 47:47.


Lunch: Spicy black bean veggie burger and Kettle Chip hot jalapeño potato chips. And a Adirondack Brewery Chatiemac Black Lager.

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Walked into town to run an errand, 1.38 miles.


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: Salmon and green bean risotto. And a glass of 90+ New Zealand sauvignon blanc. The salmon I previously cooked in the sous vide and sautéed, then re-vacuum sealed and frozen. Reheated in the sous vide for 45 minutes at 135°F from frozen and it was perfect! The risotto I made fresh.

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Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.


What I ate: May 26, 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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Walked 2.88 miles in 49:34.


Snack: 1.0 oz. Sriracha chex mix.


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

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Cleaned and diced a cantaloupe.

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Tipped, tailed, cut and blanched (3:00) green beans. Chilled, vacuum sealed and refrigerated in a jar.

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Made 2 servings of steak au poivre, one for dinner tonight and one vacuum sealed and froze.

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Made the wild rice mix for tonight's dinner.

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Short run on the treadmill: 1 minute warm-up (3.5 MPH), 5 minutes running (5.2 MPH), 2 minutes cool-down (3.5 MPH). Maximum heart rate: 182 BPM.


Snack: 0.8 oz. cashews.


Dinner: Steak au poivre (pepper steak), wild rice mix, and spicy green beans.

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And 2 glasses of Carnivor cabernet sauvignon. We opened this two days ago at the lake but only drank half.

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Dessert: Cantaloupe.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 25, 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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Vacuum sealed and froze 2 servings of Mom's barbecued pork.

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Walked 2.95 miles in around 49:00.


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 the family.

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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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Dinner: Barbecued chicken and pork spare ribs.

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And 2 glasses of beer from the Roots Brewing Company in Oneonta, NY. It was a gift in a growler, so I'm not really sure which one it is. I'm guessing either the Klipnocky Pale Ale or the Haute Blonde ale.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.4 lbs.


What I ate: May 24, 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 around the lake once, 1.7 miles in 28:40.


Snack: 2 small breakfast sausage links.


Lunch: Mom's tuna sashimi at the lake with the family.

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Dinner: Mom's lobster at the lake with the family. 2 claws, 2 tails, salad, rice and wine.

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Dessert: Apple pie with vanilla ice cream.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

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

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Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Lake Placid Ubu Ale.

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Walked 2.87 miles in 49:05.


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: Mom's barbecued pork at the lake with the family. And a few more pieces of pork. And wine.

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

What I ate: May 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 2.94 miles in 48:04.


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: Spicy black bean veggie burger and Kettle Chips hot jalapeño potato chips.

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And an Adirondack Brewery Bear Naked Ale.

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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, later, 0.8 oz. cashews.

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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 salad with Romaine lettuce, carrot, celery, green pepper, red onion, cucumber, pickled banana pepper, grape tomato, Olivia's garlic and butter croutons and Annie's Cowgirl Ranch dressing.

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

What I ate: May 21, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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Walked 2.50 miles in around 40:00.


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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Snack: 2.0 oz. Lay's wasabi and ginger potato chips. Also, 0.8 oz. peanuts.



Dinner: Pasta with meat sauce and zucchini and garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 20, 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.


Made a batch of Jalapeño cornbread. 7 servings wrapped in plastic wrap and frozen.

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Walked 3.08 miles in around 49:00.


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

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Made a batch of whole wheat and oat dinner rolls. These are kind of labor-intensive but they are so good. I'll often have one with a Caesar salad for lunch. Bagged and frozen.

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Made a batch of Japanese-style chicken curry. I normally make it with beef, but I didn't have enough beef. 5 servings of 6.2 oz. each vacuum sealed and frozen. The best way to reheat it is boil-in-bag, so the vacuum sealed bags work best here.

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Snack: A whole wheat and oat roll with butter. And, later, 0.8 oz. peanuts.

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Dinner: Chili with beef and vegetables with Jalapeño cornbread.

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And an Adirondack Brewery Chatiemac Black Lager.

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Dessert: Strawberries and blueberries and 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: May 19, 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: Turkey bánh mì style-sandwich. 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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Cleaned and sliced a package of strawberries.

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Snack: 1.0 oz. Lays wasabi and ginger potato chips and a Woodchuck Granny Smith cider. And, later, 2.0 oz. more potato chips because they're evil. I probably shouldn't have bought a bag.

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Snack: 0.8 oz. cashews.


Dinner: Japanese-style beef curry. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries

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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: May 18, 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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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 3.12 miles in 51:40.


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


Lunch: Grilled veggies, meat and bread. This was really good! I haven't made this in a long time.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And, later, 0.8 oz. peanuts.

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Prepped salad veggies: carrot, celery, green pepper, red onion, cucumber and pickled banana pepper. Also Romain lettuce, cut washed and spun dry. Vacuum sealed in jars.

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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 salad with Romaine lettuce, carrot, celery, green pepper, red onion, cucumber, pickled banana pepper, grape tomato, Olivia's garlic and butter croutons and Annie's Tuscany Italian dressing.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


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

What I ate: May 17, 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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

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

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 16, 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 2.53 miles in 44:17.


Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Adirondack Super Dort Lager.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Roast beef, rice and gravy with broccoli. And 2 glasses of Banrock Station Shiraz.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: May 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.


Walked 2.97 miles in 48:14.


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

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Lunch: Tofu, broccoli and scallion 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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Made a batch of homemade pickled jalapeños. I've been going through them pretty quickly!


Dinner: Spicy black bean veggie burger, pickles and French fries.

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Dessert: Cantaloupe.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 14, 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, a spicy Blood Mary.


Walked into town to run errands, 2.12 miles.


Lunch: Spicy tuna salad sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of Pomelo New Zealand sauvignon blanc. I forgot to take a picture of it, but it looked like this:

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Snack: Hummus (previously frozen) and 1.0 oz. New York Style (brand) hot pepper pita chips. And a half glass of Pomelo New Zealand sauvignon blanc.

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Dinner: Spicy Thai basil pork at Simply Thai in Oneonta, NY, with Mom and Dad. And a glass of Riesling.

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

What I ate: May 13, 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: Spicy Indian veggie burger with cucumber yogurt sauce (new recipe). This was really good!

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Snack: 1.0 oz. tortilla chips, Green Mountain Gringo hot salsa and a Lake Placid Around the Bend Extra Pale Ale, post-mowing.

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Cooked 1.2 lbs. of wild sockeye salmon in the sous vide, then sautéed. Vacuum sealed and froze 5 cooked portions.

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Cleaned and diced a cantaloupe.

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

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And 2 glasses of Panizzi Sangiovese 2011.

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Dessert: Cantaloupe.


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

Spicy Indian veggie burger with cucumber yogurt sauce

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I tried a new flavor of MorningStar Farms veggie burger: Spicy Indian Veggie made with red lentils, chickpeas and carrots. This one was good too!

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I made a little yogurt sauce to go with it:

1/8 cup cucumber, seeded and minced. About a 1" piece.
1 tbsp. fresh mint, minced
1 tbsp. fresh cilantro, minced
1/8 to 1/4 cup Greek yogurt
1 small clove of garlic, minced
lemon juice
salt
freshly ground white pepper

Here are some of the ingredients:

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And the final sauce.

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Cook the veggie burger according to package directions. I used the stovetop method, 10 minutes at medium-low, but I flipped mine more frequently because it was starting to burn.

I use whole wheat hamburger buns and put a bed of spinach under the burger. Lettuce would work too.

Use 1 to 2 tbsp. of the yogurt sauce for one burger.

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I was planning on adding thinly sliced red onion, but I forgot.


That's it! It was delicious, though the Kettle Chips hot jalapeño potato chips are probably not exactly the right thing to accompany it.

What I ate: May 12, 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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Walked 2.64 miles in around 44:00.


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

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Dinner: Beef Stroganoff. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: May 11, 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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Cooked and froze 2 pounds of bacon.

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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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Walked 2.99 miles in somewhere around 50:00.


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


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: Roasted garlic Triscuits with fresh mozzarella (10 "pearl" sized balls, 0.9 oz. total), fresh basil (4 leaves, a bit too much), olive oil, salt and black pepper. Then topped with a sprinkling of fleur de sel. It was good, but still a work in progress. It's kind of messy to eat!

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And, later, 0.8 oz. peanuts.


Dinner: Japanese-style beef curry. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 10, 2015

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

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Walked 2.56 miles in 43:52.


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

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Lunch: Spicy black bean veggie burger and Kettle Chip hot jalapeño potato chips. I really can't stop eating these! Fortunately, the package is empty so at least I won't have another until I go to the grocery store.

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And a Adirondack Brewery Super Dort Lager.

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Snack: 1.0 oz. tortilla chips with homemade queso dip and a Sauza Hornitos 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: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 9, 2015

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

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Vacuum sealed and froze the rest of the can of Amy's organic refried black beans, about 2.5 oz. per package.

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Walked 2.59 miles in 43:21.


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

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Lunch: Bratwurst with Dijon mustard, sauerkraut and banana peppers on a whole wheat bun. And Kettle Chips hot jalapeño potato chips and a Lake Placid Ubu Ale.

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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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A Henrdicks Gin and Tonic. I think I need some fresh tonic, this seems to be under-fizzy! (Also, it's actually expired. Now I know the expiration date is not a trick to get you to buy new tonic water unnecessarily.)

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Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. And 2 glasses of Zuccardi malbec,

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Vacuum sealed and froze the 3 remaining portions.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 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.


Walked 2.99 miles in 50:39.


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

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Lunch: Spicy black bean veggie burger, Kettle Chips hot jalapeño potato chips and an Adirondack Brewery Bear Naked Ale.

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Snack: 1.0 oz. Lays wasabi and ginger potato chips. I forgot that I still had some of these left! This is the last bit in the bag. And, later, 0.8 oz. cashews.


Dinner: Spaghetti with Italian sausage and garlic bread.

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And 2 glasses of Zuccardi malbec.

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Dessert: Strawberries and blueberries.


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

What I ate: May 7, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.96 miles in 49:00.


Lunch: Turkey bánh mì style-sandwich. Turkey, mayo, homemade pickled jalapeños, pickled banana peppers, cucumber,  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: Roasted chicken, broccoli, gravy and rice. The chicken and gravy were previously vacuum sealed and frozen. Reheated in the sous vide. And a half glass of Pomelo New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Black Box malbec.


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

What I ate: May 6, 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: Pork with bean sprouts and scallion stir-fry.

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Walked 3.03 miles in 51:50.


Snack: 1.0 oz. tortilla chips, Green Mountain Gringo hot salsa, and a Adirondack Brewery Iroquois Pale Ale (post-mowing).

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Cleaned and diced a package of strawberries.

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Dinner: Thai style pork with peppers, onions, and basil. And a glass of Ponga New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Black Box malbec.

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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: May 5, 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.


Walked 2.95 miles in 49:44.


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


Lunch: Veggie sausage and green pepper stir-fry and rice.

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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 a batch of salsa fresca for dinner tonight.

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

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And, later, 2 glasses of Black Box malbec.


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

What I ate: May 4, 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 2.82 miles in 47:38.


Lunch: Spicy black bean veggie burger and Kettle Chip hot jalapeño potato chips.

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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: Tofu, broccoli and scallion stir-fry (updated recipe) with rice.

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And, later, 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 3, 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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Walked 2.67 miles in 44:11.


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

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Lake Placid around the bend extra pale ale.

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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: 129.0 lbs.

What I ate: May 2, 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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Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and Lake Placid big slide IPA.

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Walked 2.56 miles in 44:07.


Snack: Fire roasted tomato and olive oil Triscuits with fresh basil, fresh mozzarella and fleur de sel sea salt. And a half glass of Ponga New Zealand sauvignon blanc. And, later, 0.8 oz. cashews.

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Dinner: Teriyaki tempeh and vegetable brown rice bowl. With carrot, celery, red onion and broccoli. And a half glass of Ponga New Zealand sauvignon blanc.

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Dessert: Cantaloupe and 2 glasses of Black Box malbec.


And a mint julep (Alton Brown's recipe) with Woodford Reserve bourbon for the Kentucky Derby!

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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: May 1, 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: Spicy black bean veggie burger (new post) and Kettle Chip hot jalapeño potato chips. This was really good!

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Walked 2.58 miles in 42:51.


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

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Cooked an eye of round roast beef in the sous vide. Vacuum sealed and froze 8 servings, 3.2 oz. each, for future stir-fry recipes, plus some for Roscoe.

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Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. penne pasta, 2.0 oz. ground beef, onions and garlic (cooked weight, previously frozen), 4.0 oz. organic marinara, and 1/3 of a zucchini. With homemade ciabatta bread (previously frozen) and 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Cantaloupe.


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

Spicy black bean veggie burger

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This isn't really from scratch - it's made from a frozen Morningstar Farms spicy black bean veggie burger, but it was really delicious made this way!

I followed the package instructions for making the burger: microwave for 50 seconds at 50 % power. (Actually, the instructions say 1 minute, but I find that overcooks it a bit in my microwave.)

I then sprayed a non-stick sauté pan with Pam, and also the top and bottom of the burger, and cooked in the pan for 6 minutes over medium-low heat, flipping frequently, about every minute.

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Update October 14, 2015: The texture of the burger is a little better if you cook it in a sauté pan from frozen for 10 minutes, flipping every minute, without microwaving. It takes a little longer, but it is better. Also, it's not necessary to use a non-stick pan, as long as you give the burger a little spritz of spray oil on each side and on the pan before cooking.


For the last minute I flipped the burger than added 3 small slices of Cabot extra sharp Vermont cheddar cheese. It didn't fully melt, so I finished melting it with a propane torch.

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I then added 3 rings of homemade pickled jalapeños and pickled banana peppers. It probably would have been a good idea to put them on a paper towel to dry off first.

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Actually, I've found it better to use 2 rings of pickled jalapeños and mince them. They're really hot and 3 is a lot, plus, you have some bites that are all jalapeño and some with none. Mincing them distributes the heat better. And dry them on a paper towel before putting them on the burger.

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And a sprinkling of salt and Sriracha.

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This was delicious!

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Pictured above with Kettle Chips hot jalapeño potato chips. Served on a whole wheat hamburger bun.

Also good with seasoned French fries.

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It's also good with a side salad.

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Update October 27, 2015: It's also nice to give the bun a little toast. Adding them to the pan in the last minute of cooking works great!

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Update January 7, 2016
: I made it with lettuce, cheddar cheese, bacon and barbecue sauce. It was delicious! Obviously not vegetarian or as healthy, but it was delicious.

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