July 2015 Archives

What I ate: July 31, 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 3.04 miles in 49:30.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. And a Lake Placid Big Slide IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck summer cider.

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Dinner: Mom's roast beef, rice and gravy at the lake with Mom, Dad and my nephew.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: July 30, 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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Walked 3.04 miles in 50:03.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato chips and a Red Hook ESB.

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Dinner: "Eggplant Special" (hot battered eggplant with melted provolone, tomato, red onion, lettuce and pesto mayonnaise) at the Undercover Eggplant in Oneonta, NY, with my nephew. And a Saranac ginger beer (not actually beer).

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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: July 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 3.04 miles in 50:34.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie burger (new recipe). A Morningstar Farms "Grillers Original" veggie burger on a whole wheat bun with lettuce mix, Cabot extra sharp cheddar, dill pickle slices and Sriracha. With a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Red Hook Audible Ale.

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Grilled, vacuum sealed and froze a package of Johnsonville jalapeño and cheese pork sausage.

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Vacuum sealed and froze 4 packages of organic marinara sauce, 4.1 oz. each, except for the last one which was 5.1 oz.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French Onion dip and a Woodchuck summer cider.

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Cooked, sliced, vacuum sealed and froze 8x 3.2 oz. servings of beef for stir-fry from an eye of round roast beef.

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Dinner: Sushi regular combination, salad, and miso soup at Mt. Fuji Japanese restaurant in Oneonta, NY with Mom and my nephew.

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

Veggie burger

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I've enjoyed a number of the Morningstar Farms veggie burgers including the spicy black bean and spicy Indian versions. I thought I'd try the "Grillers Original" kind.

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I sprayed one with oil (both sides) and grilled it for 5 minutes (2:30 per side) from frozen. It probably would make sense to grill the whole box of them at once, then vacuum seal and freeze them, which I will do the next time I make one.

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Topped with Cabot extra sharp cheddar cheese. The burger had cooled off a bit while I was making a salad so I microwaved the cheese and burger for 0:15 which melted the cheese and warmed the burger a bit.

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On a whole wheat hamburger bun topped with lettuce mix, the burger, dill pickle slices and Sriracha. This was really good!

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Served with a side salad, above.


Update: August 3, 2015: I grilled, vacuum sealed and froze the rest of the package so now all I need to do is microwave them to make a quick burger.

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Update August 20, 2015: I've decided that these are my least favorite kind. They're drier and have less flavor than the spicy black bean or the Indian vegetable ones. I think I'll stick with those.

What I ate: July 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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Walked 3.04 miles in 50:31.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Jalapeño and cheese sausage sandwich on whole wheat bun with Dijon mustard and homemade pickled jalapeños. And a Red Hook ESB.

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Short run on the treadmill, 0.88 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.7 MPH, 1 minute cool down.


Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar and Salame Toscano.

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Dinner: Mom's crumb pork chops at the lake with Mom, Dad and my nephew. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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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: July 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. I apparently forgot to take a picture of it, but it looked like this.

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Walked 3.04 miles in 49:32.


Snack: 1.0 oz. Sriracha chex mix.


Short hike in the park, 1.62 miles in 21:54.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. And a Red Hook Long Hammer IPA.

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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: 2.0 oz. senbei, Japanese rice crackers. There's 1.0 oz. in the bowl; I had the other half of the package later.

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Dinner: Mom's fried fish at the lake with Mom, Dad and my nephew. And 2 glasses of 90+ New Zealand sauvignon blanc.

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

What I ate: July 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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Walked 3.04 miles in 51:11.


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

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Lunch: Mom's roasted chicken and gravy on toast at the lake with Mom, Dad and my nephew.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck cider.

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

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Short run on the treadmill, 0.59 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.7 MPH, 1 minute cool down. I was a little short on my move target for the day.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: July 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 4.68 miles in 1:15:24 in Oneonta, NY.


Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Long Trail Ale.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.

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Dinner: Veggie chicken patty sandwich on a whole wheat roll with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing. And a Red Hook Audible Ale.

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And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: July 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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Walked 3.04 miles in 49:32.


Snack: 1.0 oz. Sriracha chex mix.


Walked 1.53 miles in 26:40 to the Village Variety.


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

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. And a Red Hook Long Hammer IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck summer cider.

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

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: July 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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Walked 3.04 miles in 49:52.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat roll with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing. And a Long Trail mostly cloudy Belgian white unfiltered.

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

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Made a batch of homemade spicy pork breakfast sausage.

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Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar and Salame Toscano.

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Bottled the batch of hot pepper vodka infusion that I started Monday.


Dinner: Mom's roasted chicken and gravy at the lake with Mom, Dad and my nephew. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

What I ate: July 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 3.04 miles in 48:42.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato chips and a Red Hook ESB.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.

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Dinner: Sushi regular with salad and miso soup and Mount Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew. And a glass of Yellow Tail Riseling.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: July 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.


Walked 3.04 miles in 49:27.


Lunch: Pork with scallion and broccoli stir-fry.

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Short run on the treadmill, 0.86 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.6 MPH, 1 minute cool down.


Snack: Cracked pepper and garlic Triscuits with Roth jalapeño havarti cheese and Columbus salame Toscano.

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Dinner: Mom's salmon, rice and asparagus at the lake with Mom, Dad and my nephew.

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And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: July 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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Walked 3.04 miles in 48:59.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper 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: 0.3 oz. Japanese smoked squid with soy sauce and 1.0 oz. senbei (Japanese rice crackes). And, later, 1.0 oz. more senbei, the rest of the package.

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Short run on the treadmill, 0.84 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.5 MPH, 1 minute cool down.


Started a batch of hot pepper vodka infusion.

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Dinner: Mom's tempura at the lake with Mom, Dad and my nephew. Shrimp, fish, asparagus, onion, green pepper and more shrimp, with rice and salad.

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And 2 glasses of Cupcake New Zealand sauvignon blanc.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.


What I ate: July 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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Walked 3.04 miles in 51:39.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.7 oz. cashews.

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Lunch: Cheese and jalapeño hot dog, Kettle Chips hot jalapeño potato chips and a Red Hook Audible Ale.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck summer cider.

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Snack: 1.0 oz. Tostitos tortilla chips with Green Mountain Gringo spicy salsa and a Sauza Hornitos margarita.

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Short run on the treadmill, 0.84 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.5 MPH, 1 minute cool down.


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

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: July 18, 2015

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

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Walked 3.04 miles in 50:46.


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

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A small sausage at the lake.


Walked around the lake, 1.72 miles in 28:58.


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

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Dinner: Mom's barbecued pork at the lake with the family. And 2 glasses of Auspicion cabernet sauvignon.

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

What I ate: July 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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Walked 3.04 miles in 48:51.


Snack: 1.0 oz. Sriracha chex mix.


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

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Short hike in the park, 1.5 miles.


Snack: Cracked pepper and garlic Triscuits with Roth jalapeño havarti cheese and Columbus salame Toscano.

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Dinner: Spicy black bean veggie burger with a side salad with lettuce mix, celery, carrot, green pepper, cucumber, pickled banana peppers, red onion and tomato with Annie's cowgirl ranch dressing.

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And a Long Trail Ale.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: July 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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Walked 3.04 miles in 49:16.


Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety, 1.55 miles in 26:05.


Lunch: Bean sprouts with kamaboko and scallions (new recipe).

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.

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Dinner: Left over Brew Pub Philly (Montreal steak, American and craft beer cheese, fried jalapeños, peppers, and onions on Ciabatta bread) from Applebee's yesterday. I separated the parts, wrapped them in plastic wrap and refrigerated them. I reheated the parts separately on a sheet pan, 8 minutes at 350°F. Served on a hot plate, heated in the over for the last minute. With Cascadian bread and butter pickles. And a Red Hook Long Hammer IPA.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.


Bean sprouts with kamaboko and scallions

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This is basically the same as beef with bean sprouts and scallion stir-fry but made with kamaboko, Japanese fish cake. It's a delicious, pescatarian version!

I used Gobo Tenpura, which is a fried fish cake with burdock. It's made from Alaskan pollock fish. According to the label, a serving is 2 oz., or 1/3 of this package. I vacuum sealed and froze the other 2 servings.

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I made it with soy bean sprouts instead of the regular mung bean sprouts, but either work fine.

And 4 scallions, white and green parts separated.

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Cook the white part of the scallions for a few minutes in a sauté pan with oil.

Add the kamaboko and bean sprouts and cook until the bean sprouts are nearly done, then add the scallions.

Season with freshly ground black pepper, granulated garlic and soy sauce. I like to add a little stir-fry sauce as well; I use Lee Kum Kee vegetarian stir-fry sauce or vegetarian mushroom flavored sauce.

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What I ate: July 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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Walked 3.04 miles miles in 50:04.


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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Walked another 3.09 miles in 49:44 around Cooperstown, NY.


Lunch/Dinner: Brew Pub Philly (Montreal steak, American and craft beer cheese, fried jalapeños, peppers, and onions on Ciabatta bread) at the Applebee's on Oneonta, NY, with Dad. With a Blue Moon beer.

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I ate half and brought home the leftovers. I disassembled the sandwich and the bottom bread was soggy so I crisped it up on a rack in the toaster oven.

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Everything else individually wrapped and ready to refrigerate.

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And, later, 2 glasses of Château La Coudrae Bordeaux 2012.


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

What I ate: July 14, 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 3.14 miles in 52:33.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat roll with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing.

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And a Red Hook ESB.

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Made a batch of Sriracha chex mix.

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Snack: 0.8 oz. cashews.


Prepped salad veggies: celery, carrot, green pepper, cucumber, pickled banana peppers and red onion. Two servings vacuum sealed and refrigerated.

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Dinner: Steak salad dinner. With grilled steak, spring lettuce mix, celery, carrot, cucumber, green pepper, pickled banana pepper and tomato with Annie's Asian sesame dressing and Olivia's garlic and butter croutons. And a whole wheat and oat dinner roll (previously frozen) with butter.

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And 2 glasses of Château La Coudrae Bordeaux 2012. This was good!

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

What I ate: July 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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Walked 3.14 miles in 52:37.


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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Cooked and froze 2 pounds of bacon.

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French Onion dip and a Woodchuck summer cider.

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Dinner: Pasta with chicken, zucchini and garlic scape pesto. With 1.7 oz. whole wheat penne pasta and 2.8 oz. grilled chicken. And a slice of homemade ciabatta bread (previously frozen). And a glass of Cupcake New Zealand sauvignon blanc.

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And 2 glasses of Banrock Station shiraz.


Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: July 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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Walked 2.94 miles in 49:34.


Diced an 8 oz. baked ham steak into 4 servings, 3 vacuum sealed and frozen and 1 to make omelette filling tomorrow.

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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 Long Trail Mostly Cloudy unfiltered Belgian white.

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Snack: 1.0 oz. tortilla chips with homemade guacamole (made yesterday and vacuum sealed) and a Sauza Hornitos margarita.

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Short run on the treadmill, 0.84 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.5 MPH, 1 minute cool down.


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

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: July 11, 2015

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

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Walked 3.04 miles in 49:13.


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: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. And a Red Hook Audible Ale.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck summer cider.

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Made a batch of homemade guacamole.

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Dinner: Black bean, grilled corn and cheese quesadilla with 1.0 oz. tortilla chips with homemade guacamole and a Sauza Hornitos margarita.

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And, later, 2 glasses of Banrock Station shiraz.


I think today might be the first day in, I don't know, 12 years, that I've had no meat! I've had vegetarian lunch and dinner several times, but because I only recently added a non-meat breakfast in regular rotation, I can't think of a time it might have happened before.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: July 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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Walked 3.40 miles in 56:09.


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


Lunch: Turkey bánh mì-style sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 0.7 oz. peanuts.


Dinner: Brooks barbecued chicken, previously vacuum sealed and frozen, reheated in the sous vide. With a salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: July 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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Walked 3.04 miles in 49:15.


Snack: 1.0 oz. Sriracha chex mix.


Made the cucumber yogurt sauce for today's lunch.

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing.

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Snack: Cracked pepper and garlic Triscuits with Roth jalapeño havarti cheese and Columbus salame Toscano.

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Dinner: Miso marinated pork with rice. And a side salad with lettuce mix, tomato and cucumber with Annie's Asian sesame dressing.

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And a half glass of Ponga New Zealand sauvignon blanc. And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: July 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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Walked 3.04 miles in 49:00.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry

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Marinated pork for miso marinated pork.

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Cooked sous vide pork from "Chef's Prime" roast; vacuum sealed and froze 6 servings, 3.2 oz. each and a little left for Roscoe.

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Dinner: Veggie chicken patty sandwich (new recipe) on a whole wheat roll with lettuce and wasabi mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing.

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And a Long Trail IPA. And 2 glasses of Bota Box malbec.

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

Veggie chicken patty sandwich

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This was good! It's Morning Star Farms Chik Patties Original vegetarian chicken patty. Like a fried chicken sandwich.

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Here's the patty out of the frozen package. Looks okay, but I wasn't fan of the instructions. 1 minute in the microwave can't possibly be good. And 18 minutes in the oven, plus the 10 minutes it takes to preheat my oven doesn't seem optimal, either.

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What I did was microwave it for 45 seconds on high from frozen, then deep fried it for 40 seconds at 360°F. That made it nice and crispy!

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I served it on a whole wheat hamburger bun with wasabi mayonnaise and lettuce mix.

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Served above with a side salad of lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing. It was delicious!


Update July 14, 2015: I made it with dill pickle slices and regular mayonnaise and I think I like it better this way.

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Update August 30, 2015
: Changed the microwave cooking time from 1:00 to 0:45 and increased deep fry to 40 seconds.


Update January 12, 2016
: The grocery store was out of the Morningstar Farms ones, so I got the equivalent Boca. The Boca was fair, but I prefer the Morningstar Farms.

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Update September 7, 2016: The Quorn Chik'n patties are the best, in my opinion. I ignored the package directions and instead heated one for 40 seconds in the microwave then deep fried for 30 seconds. It was delicious, very much like a chicken breast patty!

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What I ate: July 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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Walked 4.05 miles, 1:05:07.


Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck summer cider.

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Dinner: Spaghetti with Italian sausage and garlic bread. With 1.8 oz. spaghetti, 1 spicy Italian sausage and 4.0 oz. organic marinara. And 3 slices of multigrain Parisienne bread, sort of like a baguette, made into garlic bread.

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

What I ate: July 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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Walked 3.04 miles in 49:18.


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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Made a batch of homemade pickled jalapeños.

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Lunch: Pork with scallion and broccoli stir-fry

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Snack: Cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar and Salame Toscano.

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Dinner: Steak, baked potato and broccoli. Mom's filet mignon steak, 3.5 oz., previously vacuum sealed and frozen, reheated in the sous vide 45 minutes at 132°F for 45 minutes from frozen. With half of a baked potato and broccoli.

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And 2 glasses of Bota Box malbec.


Short run on the treadmill, 0.84 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.5 MPH, 1 minute cool down.


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

What I ate: July 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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Walked 3.12 miles in 51:23.


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

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Post-breakfast: A Dunkin Donuts raspberry jelly donut at the lake.

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Lunch: Mom's fried rice at the lake with the family.

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Dinner: Cheese hot dog with Kettle Chips hot jalapeño potato chips and a Long Trail Summer Ale.

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Walk number two, 3.03 miles in 50:24. It was hot, about 80°F!


And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: July 4, 2015

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

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Walked 4.16 miles in 1:07:34.


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

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A 2 oz. package of Japanese rice crackers, senbei.


Lunch: Brooks' Barbecued Chicken and potato chips at the lake with the family. I forgot to take a picture until I was part way through. I ate a little more than a quarter of a chicken.

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Snack: Some more potato chips.


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

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And 2 glasses of Carnivor cabernet sauvignon. I didn't take a picture of it, but it looked like this. Might have been a different vintage.

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Dessert: Ice cream cake.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: July 3, 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. And a mimosa.

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Walked 3.62 miles in 58:48.


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.

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Dinner: Mom's filet mignon steak at the lake with the family.

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Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: July 2, 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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Walked 2.91 miles in 47:11.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato chips and a Long Trail India Pale Ale.

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck summer time cider.

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Dinner: Mom's salmon, broccoli and rice at the lake with the family. With Cycles Gladiator cabernet sauvignon.

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

What I ate: July 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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Walked 3.22 miles in 53:21.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. I forgot to add the tomato, and I think I like it better that way. The tomato makes the sandwich slippery and sometimes soggy; much easier to eat without the tomato.

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck summer time cider.

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Dinner: Japanese-style chicken curry.

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And 2 glasses of Sorelli Scuola Toscana, Italy, 2011.


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

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