September 2015 Archives

What I ate: September 30, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bok choy with kamaboko.

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


Walked 3.04 miles in 50:15.


Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. whole wheat penne pasta, 1.7 oz. ground beef with onions and garlic, and 3.9 oz. marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: September 29, 2015

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

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Cooked and froze 2 pounds of bacon.

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Walked 3.04 miles in 49:01.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's Goddess dressing. And a Saranac pale ale.

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Made a batch of homemade spicy pork breakfast sausage.

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

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Dinner: Bratwurst and sauerkraut and a side salad with lettuce mix, spinach, cucumber, tomato and Annie's cowgirl ranch dressing.

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And, later, 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: September 28, 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 3.70 miles in 1:00:13 in Cooperstown, NY.


Lunch: Blazing Texan burger (seared in onions & jalapeños with shredded BBQ brisket, fresh jalapeños, white cheddar, grill sauce) and seasoned French fries at Applebee's in Oneonta, NY, with Dad.

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Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


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

What I ate: September 27, 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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Made the filling for an omelette with ham, 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. Normally I make this on Monday, but I won't have time tomorrow morning.

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

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Walked 3.04 miles in 50:20.


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 Lake Placid Big Slide IPA.

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Snack: 1.0 oz. tortilla chips, homemade queso and a margarita.

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

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

What I ate: September 26, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa. I forgot to take a picture of it, but it looked like this.

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

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Walked 3.04 miles in 49:05.


Snack: Sausage biscuit. With a homemade spicy pork breakfast sandwich patty on a homemade buttermilk biscuit, both previously frozen.

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

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

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Dinner: Spaghetti with Italian sausage. With 1.8 oz. spaghetti, 4.3 oz. marinara and 1 hot Italian sausage.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: September 25, 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 3.04 miles in 49:24.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's Tuscany Italian dressing. And a Saranac Legacy IPA.

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Snack: 1.0 oz. potato chips with French onion dip.

Dinner: Pork with bean sprouts and scallion stir-fry. And 2 glasses of Folonari Montepulciano d;Abruzzo.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: September 24, 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 half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Made 8.0 oz. ground beef (91 % lean) with a half of a yellow onion and a large clove of garlic for pasta sauce with meat. Vacuum sealed and froze 4 servings of 1.7 oz. each.

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And vacuum sealed and froze 2 servings of 5.0 oz. each of raw ground beef for future recipes.

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Lunch: Roasted garlic and quinoa veggie burger with cheese, lettuce, tomato, dill pickles, banana peppers and sriracha. And a side salad with lettuce mix, spinach, cucumber and tomato with Annie's cowgirl ranch dressing.

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Walked 3.04 miles in 50:58.


Snack: 1.0 oz. potato chips with French onion dip.


Dinner: Spicy peanut chicken and broccoli. I had leftover sauce from last week in the refrigerator, so I wanted to use it up.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: September 23, 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: Mediterranean chickpea veggie burger (new recipe). This was really good! With a side salad with lettuce and spinach mix, cucumber, tomato and pickled banana pepper with Annie's cowgirl ranch dressing. And a Saranac pale ale.

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Walked 3.04 miles in 50:05.


Snack: 1.0 oz. potato chips and French onion dip.

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

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And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 124.8 lbs.

Mediterranean chickpea veggie burger

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This is another one of the Morningstar Farms veggie burgers that I like. I'm not really a fan of the classic griller style, which tries and fails to be like a beef patty, but the spicy black bean, spicy Indian, Roasted garlic and quinoa and this one are good!

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I ignored the cooking instructions and instead cooked it in a sauté pan for 10 minutes over medium-low heat, flipping every minute. Spritz the pan and both sides of the burger with spray oil.

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For the topping I decided to make it like my Turkey bánh mì-style sandwich. Both buns get a light spread of mayonnaise. The layers from the bottom bun are: lettuce, veggie burger, cucumber, carrot, diced pickled jalapeño, picked banana pepper, sriracha and the top bun.

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This was really good!

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What I ate: September 22, 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: Roasted garlic and quinoa veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Saranac Black Forest black beer.

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Walked 4.04 miles in 1:06:44.


Snack: Cracked pepper and olive oil Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano.

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Dinner: Chicken and cheese enchilada (updated post) and a margarita.

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And, later, 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: September 21, 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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Snack: Sausage biscuit. With a homemade spicy pork breakfast sandwich patty on a homemade buttermilk biscuit, both previously frozen.

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Walked 3.04 miles in 49:35.


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

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Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. whole wheat penne, zucchini, 1.8 oz. ground beef with onions and garlic and 5.0 oz. marinara.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 124.4 lbs.

What I ate: September 20, 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 49:38.


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

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Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Saranac Legacy IPA.

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Walked (again) 3.04 miles in 49:34.


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

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

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

What I ate: September 19, 2015

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

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Walked 3.04 miles in 48:06.


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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing and a Saranac Pale Ale.

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Snack: 0.7 oz. smoked squid and senbei.

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Snack: Cracked pepper and garlic Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano. And a half glass of Pongo New Zealand sauvignon blanc.

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Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen and a side salad with lettuce mix, cucumber, tomatoes, green pepper and pickled banana peppers with Annie's Tuscany Italian dressing.

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Short run on the treadmill, 0.89 miles. 1 minute warm-up at 3.5 MPH, 8 minute run at 5.8 MPH, 1 minute cool down.


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

What I ate: September 18, 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.


Walked 3.04 miles in 47:53.


Lunch: Bok choy with kamaboko (new recipe). This was really good!

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


Dinner: Spicy peanut chicken and broccoli. I added more broccoli, less chicken, thinned and use less sauce and I really liked this version. With a glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Bota Box zinfandel.


Short run on the treadmill, 0.89 miles. 1 minute warm-up at 3.5 MPH, 8 minute run at 5.8 MPH, 1 minute cool down.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.2 lbs.

Bok choy with kamaboko

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This was really good! It's bok choy with garlic, ginger and kamaboko (Japanese fish cake).

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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 previously vacuum sealed and froze servings so I just defrosted one serving in a bowl of cold water.

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Cook the white parts of the bok choy for a several minutes in a little oil. I used olive oil.

Then add the garlic, ginger and kamaboko and cook for a few more minutes.

Finally, add the green parts of the bok choy. Cook until it starts to wilt, then add a splash of sake, soy sauce, and freshly ground black pepper.

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That's it! Serve with rice.

What I ate: September 17, 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 49:46.


Snack: 1.0 oz. Sriracha chex mix. And, later, 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 Saranac Legacy IPA.

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


Dinner: Mom's tempura, previously vacuum sealed and frozen and reheated on a sheet pan in the oven. With rice and a side salad with lettuce mix, cucumber, tomato, green pepper and Annie's Asian sesame dressing. And a half glass of Ponga New Zealand sauvignon blanc.

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


And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: September 16, 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 49:15.


Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Bratwurst and sauerkraut with a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing. And a Lake Placid Big Slide IPA.

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

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

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Snack: 3.0 oz. Doritos. There's 1.0 oz. in the bowl, but I refilled it. Twice. And, later, 0.8 oz. peanuts.

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Dinner: Fried clams and French fries and beer battered fish. With 2.0 oz. fried clams, 2.0 oz. French fries and 3.0 oz. fried fish. And a Lake Placid Adirondack lager.

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And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: September 15, 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: 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 Ubu Ale.

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Walked 3.04 miles in 50:39.


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

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Dinner: Digiorno rising crust supreme frozen pizza. I ate two slices and vacuum sealed and froze 3 more servings. With 2 glasses of Bota Box zinfandel. [Update September 28, 2015: Yes, it previously said 12 glasses of wine, which indeed was a typo!]

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Vacuum sealed and froze 6 servings of ebi tenpura kamaboko. This one has fish and shrimp. I wasn't paying attention and it later occurred to me that there are 3 servings per package, not 6. I guess that's why they looked small!

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Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.6 lbs.

What I ate: September 14, 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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Snack: 1.0 oz. Sriracha chex mix.


Walked 3.04 miles in 48:42.


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

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Lunch: Sardines, spinach, and rice.

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Snack: Cracked pepper and olive oil Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano.

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

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.4 lbs.

What I ate: September 13, 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 3.29 miles in 52:32.


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

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

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Lunch: Roasted garlic and quinoa veggie burger and a Lake Placid Around the Bend Extra Pale Ale.

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

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

What I ate: September 12, 2015

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

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Vacuum sealed and froze the remainder of the can of refried black beans for future breakfast burritos.

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Walked 3.04 miles in 49:10.


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

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Cooked and froze 2 pounds of bacon.

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Made, vacuum sealed and froze some grilled corn.

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Lake Placid Ubu Ale.

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

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Cut, vacuum sealed and froze some of Mom's leftover roast beef for stir-fry and for Roscoe.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 124.4 lbs.

What I ate: September 11, 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 49:41.


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


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 Lake Placid Big Slide IPA.

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Snack: 0.9 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck amber cider.

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Dinner: Steak and sweet corn on the cob.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 123.8 lbs.

What I ate: September 10, 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 50:43.


Snack: 1.0 oz. Sriracha chex mix. And, later, 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 with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Lake Placid Big Slide IPA.

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Snack: Cracked pepper and olive oil Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano.

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Dinner: Veggie Buffalo "wings" with celery, cucumber and green pepper with ranch veggie dip. And a Lake Placid Around the Bend Extra Pale Ale.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: September 9, 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 50:32.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Roasted garlic and quinoa veggie burger (new post) with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Lake Placid Ubu Ale.

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Snack: 0.7 oz. smoked squid and senbei. And, later, 0.8 oz. cashews.

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Cooked in the sous vide a 2.37 lb. eye of round roast beef. Sliced, vacuum sealed and froze 8 packages of 3.2 oz., plus some more for Roscoe.

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Dinner: Roast beef, rice and gravy with broccoli. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.4 lbs.

Roasted garlic and quinoa veggie burger

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This was good! A MorningStar Farms Roasted Garlic and Quinoa veggie burger. I like all of the newer flavors much better than the original "classic griller" flavor.

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I wasn't sure what to top it with, so I just went with the package suggestions and added lettuce, red onion, tomato and cilantro. This was a good combination, but maybe I'll add something spicy next time. Maybe a Sriracha mayo or something.

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Mostly assembled:

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


Update September 22, 2015: It's also good prepared like my spicy black bean veggie burger with lettuce, cheddar cheese, pickled jalapeño, hot banana peppers and sriracha!

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Update September 24, 2015: It's also good with lettuce, cheddar cheese, dill pickles, hot pickled banana peppers and sriracha!

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Update October 23, 2015: It's also really good as a salsa veggie burger!

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What I ate: September 8, 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 51:09.


Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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

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Snack: Cracked pepper and olive oil Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano.

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

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: September 7, 2015

Breakfast: Egg, toast and bacon. With one 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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And vacuum sealed and froze 3 additional servings of diced ham for future breakfasts.

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Walked 3.04 miles in 49:57.


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


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. With a Lake Placid Ubu Ale.

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

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Dinner: Onions and spinach with kamaboko (new recipe). This was really good! With rice and a glass of Starborough New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


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

Onions and spinach with kamaboko

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This was really good, quick and easy to make.

It's a half of a white onion, spinach, kamaboko, ginger and garlic.

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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 previously vacuum sealed and froze servings so I just defrosted one serving in a bowl of cold water.

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Heat a sauté pan over medium heat. Add the onion and cook for a few minutes. Add the garlic, ginger and kamaboko and cook for a few more minutes. Add the spinach and a splash of sake. When the spinach has cooked down, add freshly ground black pepper and soy sauce. That's it!


What I ate: September 6, 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 51:58.


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 a Lake Placid Around the Bend Extra Pale Ale.

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

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

What I ate: September 5, 2015

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

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Walked 3.04 miles in in 52:50.


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

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Made a jar of pickled jalapeños.

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A batch of Sriracha chex mix.

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And a batch of buttermilk biscuits.

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And, later, a lot of beer, snacks and bratwurst!


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: September 4, 2015

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

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Walked 3.04 miles in 51:37.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato chips with my nephew. With a Lake Placid Big Slide IPA.

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

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Dinner: Pork spare ribs and a side salad with lettuce mix, cucumber, tomato, celery and Annie's cowgirl ranch dressing. And 2 glasses of Bota Box malbec.

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Short run on the treadmill. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.4 MPH, 1 minute cool down. I still have some back pain from earlier in the week so the slow run pace, though the run seems to have loosened it up a bit, after the pain subsided!


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.4 lbs.

What I ate: September 3, 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 51:18.


Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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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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Snack: Cracked pepper and garlic Triscuits with Cabot hunter's seriously sharp cheddar cheese and Columbus salame Toscano.

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Dinner: Brooks barbecued chicken and a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing.

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I find it more convenient to cut it up with chef's knife in the kitchen than to do it at the table.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 124.6 lbs.

What I ate: September 2, 2015

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

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Walked 3.04 miles in 51:19.


Snack: 1.0 oz. Sriracha chex mix.


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. With a Lake Placid Ubu Ale.

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Snack: 0.8 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck amber cider.

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Dinner: Mom's barbecued pork (2.5 oz., previously frozen, reheated in the sous vide) with rice and a side salad with celery, carrot, cucumber, green pepper, red onion, tomato, lettuce mix and Annie's Asian sesame dressing.

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And 2 glasses of Banrock Station Shiraz.


Short run on the treadmill. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.4 MPH, 1 minute cool down. I started out at 6.0 MPH, but I mildly hurt my back yesterday so I kept reducing my speed until I was no longer wincing, and 5.4 MPH is what I ended at.


Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: September 1, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a half slice of Barowski's wheat bread toast with butter.

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Walked 3.04 miles in 49:30.


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


Walked to the bank, 1.46 miles.


Lunch: Sardines, spinach, and rice.

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Snack: Cracked pepper and garlic Triscuits with Cabot hunter's seriously sharp cheddar cheese and Columbus salame Toscano.

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Dinner: Japanese-style beef curry with rice. And 2 glasses of Paringa Shiraz.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 123.8 lbs.

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