October 2015 Archives

What I ate: October 31, 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 Amy's refried black beans for future breakfasts.

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

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Prepped 3 jars of lettuce for salads, vacuum sealed and refrigerated.

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Prepped 3 jars of salad veggies: celery, carrot, radish, green pepper, red onion and pickled banana peppers. I'll add cucumber and tomato when I make the salad. Cucumber doesn't vacuum seal well (it turns transparent after a few days), and tomatoes are best not refrigerated (I keep them in a 55°F chiller).

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion, pickled banana peppers and Annie's Tuscany Italian dressing.

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

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Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of Ponga 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: 126.2 lbs.

What I ate: October 30, 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: 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 Leinenkugel's Oktoberfest Märzen.

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Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus. And, later, 1.7 oz. Doritos.

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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. And 2 glasses of Villa Campobello Chianti Riserva 2011.

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

What I ate: October 29, 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 a batch of hummus (new recipe). This version uses dried chickpeas and a pressure cooker, and I prefer this recipe to the previous version that used canned, despite the extra work.

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Lunch: Salsa veggie burger, made with a roasted garlic and quinoa veggie burger. And a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Red Hook Audible Ale.

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Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus.

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Dinner: Beef lasagna. Previously vacuum sealed and frozen, defrosted in water then reheated in the oven.

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And 2 glasses of Villa Campobello Chianti Riserva 2011.

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

Hummus #2 (dried chickpeas and pressure cooker)

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My regular hummus is good but it's always bothered me that there's a little bit of off flavor to it. I had a theory it was from the canned chickpeas I use in it. So I set out to make some from dried chickpeas/garbanzo beans. It is completely worth the effort; this is delicious!

I basically used this recipe for the pressure cooker steps plus my regular hummus recipe.


I started with 6.4 oz. of dried chickpeas. That's about 1 cup, or 180 grams.

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Soak overnight in a bowl covered with lots of water at room temperature. I used a 64 oz. Pyrex measuring cup. Here they are after soaking overnight.

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Drain the chickpeas and add to the pressure cooker pot. Add 48 oz. (6 cups) of water, a few cloves of garlic, minced, and a bay leaf.

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Pressure cook on high pressure for 18 minutes (after boiling). Let sit for 20 minutes then depressurize. I used my Instant Pot in pressure cooker mode.


Drain the cooked chickpeas and reserve the liquid. Pick out the bay leaf. Let cool.

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I like to peel the chickpeas in my hummus, though this is optional. Put them in a kitchen towel and rub gently in a circular pattern. The skin should slide right off then you can pick them out.

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Add to the food processor:

chickpeas
2 cloves of garlic, minced
tahini (a couple tablespoons)
1 tbsp. olive oil
juice of 1 lemon
1 tsp. salt
freshly ground white pepper

Process until smooth. Add the reserved chickpea cooking liquid to reach the desired consistency. You might want yours with more liquid.

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Serve in a ramekin drizzled with olive oil and a dash of smoked paprika.

Extra can be frozen. I like to vacuum seal in 2.5 oz. servings, perfect for a quick snack. Just put the vacuum sealed package in a bowl of water and it defrosts in no time, or defrost in the refrigerator.

The recipe above made 2 ramekins that I refrigerated and 5 servings that I froze.

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What I ate: October 28, 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, 0.9 oz. cashews.


Made a batch of Sriracha chex mix.

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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. With 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 few more potato chips crumbs from bottom of the bag.
 

Dinner: Grilled wild sockeye salmon (previously frozen, reheated in the sous vide) and risotto.

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

What I ate: October 27, 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 black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, red onion, pickled banana pepper and Annie's cowgirl ranch dressing. And a Brooklyn Pilsner.

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


Grilled a package of Hebrew National beef hot dogs. Individually vacuum sealed and frozen.

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Cooked a package of spicy Italian sausage. Individually vacuum sealed and frozen.

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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 Folonari Montepulciano d'Abruzzo.

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And 1.5 oz. Doritos (0.9 oz. pictured).

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

What I ate: October 26, 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 spicy western omelette 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. 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, tomato, celery, carrot, green pepper, red onion and pickled banana peppers and Annie's cowgirl ranch dressing.

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Walked 3.10 miles in 53:28.


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

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

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

What I ate: October 25, 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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Prepped salad veggies. Celery, carrot, green pepper, pickled banana peppers and red onion, vacuum sealed in jars. (I added the red onion later, because I had finished the old one making the bagel, lox and cream cheese and wasn't planning on cutting a new one until next week, but then I remembered I needed one for lunch, anyway.)

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And vacuum sealed 3 jars of lettuce mix.

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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. With a Lake Placid Ubu Ale.

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And the homemade cucumber yogurt sauce on the burger.

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

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Dinner: Veggie sausage and green pepper stir-fry. And 2 glasses of Bota Box malbec.

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And, later, 1.5 oz. Kettle Chips hot jalapeño potato chips.


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

What I ate: October 24, 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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Snack: Veggie sausage and cheese biscuit.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Leinenkugel's Oktoberfest Märzen.

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

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Dinner: Rack of lamb at the Farmhouse in Oneonta, NY with the family. And 2 glasses of 19 Crimes shiraz. And ice cream cake. Delicious, and I am so full...

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

What I ate: October 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. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Salsa veggie burger (new post). This was really good; made with a roasted garlic and quinoa veggie burger. And a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Brooklyn Pilsner.

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Dinner: Chili with beef and vegetables. With jalapeño cornbread and a Leinenkugel's Oktoberfest Märzen.

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And, later, 1 glass of Bota Box malbec.


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

Salsa veggie burger

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A veggie burger on a whole wheat bun with lettuce, cheese, salsa and diced jalapeños. This was really good!

I used a Morningstar Farms Roasted Garlic and Quinoa veggie burger, but it would probably be good with several varieties. Spicy black bean seems like a good alternative.

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I cooked the veggie burger in a sauté pan on the stove. I find that works the best. 10 minutes over medium-low heat from frozen, flipping every minute. Give the pan and both sides of the burger a spritz of spray oil.


Here's the lettuce mix. I put it on the bottom because it keeps the bun dry and putting too many slippery ingredients on the top can cause, well, slippage.

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Here's the cheese I used - Sargento 4 Cheese Mexican, shredded. Using extra sharp cheddar would be a fine alternative.

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I put the cheese on the cooked burger and melted it with a propane torch.

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Here's the salsa and (canned) diced jalapeños. Putting it on a paper towel and drying both sides not only prevents the salsa from making the bun soggy, and provides a convenient way to lift it up and drop it right on top of the burger. I like Green Mountain Gringo hot salsa and Ortega hot diced jalapeños. The Old El Paso canned jalapeños are all mushy; these are nice and solid and bright green.

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Flipped onto the burger and cheese.

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That's it. It was delicious!

What I ate: October 22, 2015

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

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

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Walked 3.04 miles in 51:11.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, red onion, pickled banana pepper and Annie's Tuscany Italian dressing. And a Leinenkugel's Oktoberfest Märzen.

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


Dinner: Pork with scallion and broccoli stir-fry.

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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: October 21, 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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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Roasted garlic and quinoa veggie burger with lettuce, cheddar cheese, dill pickles, hot pickled banana peppers and sriracha. And a side salad with lettuce mix, celery, carrot, green pepper, red onion, pickled banana peppers, cucumber and tomato with Annie's cowgirl ranch dressing, and a Brooklyn Lager.

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Walked 3.04 miles in 49:57.


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

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

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And 2 glasses of Vadossi Chianti Riserva 2010.

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

What I ate: October 20, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie 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 Leinenkugel's Oktoberfest Märzen.

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Walked 3.04 miles in 50:51.


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


Made a batch of Japanese-style beef curry. Vacuum sealed and froze 5 servings.

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Lettuce mix for 3 lunch salads, vacuum sealed in jars.

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And salad veggies: celery, carrot, green pepper, red onion and pickled banana peppers. I'll add the cucumber, tomato and lettuce when I make the salad.

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Dinner: Onions and spinach with kamaboko. And a glass of Ponga New Zealand sauvignon blanc.

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Made a jar of pickled jalapeños.

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

What I ate: October 19, 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. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Mediterranean chickpea veggie burger. With a side salad with lettuce, cucumber, tomato, carrot, celery, green pepper, red onion and pickled banana peppers with Annie's cowgirl ranch dressing. And a Brooklyn Lager.

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Walked 3.04 miles in 51:15.


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

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Dinner: Roasted chicken with rice, gravy and broccoli.

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

What I ate: October 18, 2015

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

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

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber, carrot, celery, green pepper, red onion and pickled banana peppers and Annie's cowgirl ranch dressing. With a Leinenkugel's Oktoberfest Märzen.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck fall cider. And, later, 1.0 oz. Kettle Chips hot jalapeño potato chips.

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

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

What I ate: October 17, 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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Prepared salad mix. It takes some picking through the lettuce mix to pick the best parts, especially half way to the one week expiration date. I figured I'd that ahead of time, add some spinach, and vacuum seal it in jars to make it easier to make a small side salad and to keep it fresher.

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And also salad veggies. I didn't add cucumber, because it doesn't keep well vacuum sealed, or tomato, which is best not refrigerated. But I did add carrot, celery, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars.

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Snack: Homemade blueberry muffin, previously frozen, with butter. I forgot that I had these in the freezer since I switched Tuesday's breakfast from blueberry muffin and bacon to western omelette.

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Lunch: Jalapeño and cheese pork sausage sandwich. With a side salad with lettuce mix, spinach, cucumber and tomato with Annie's cowgirl ranch dressing. And a Brooklyn Brown Ale.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck fall cider. And, later, 0.8 oz. cashews.


Dinner: Veal saltimbocca at Bella Michael's restaurant in Oneonta, NY, with Mom and Dad.

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

What I ate: October 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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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, green pepper, red onion, pickled banana pepper and Annie's Tuscany Italian dressing. And a Leinenkugel's Oktoberfest Märzen.

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Snack: Doritos and a half glass of Hardy's shiraz. There's 1.0 oz. in the bowl, but I had the rest of the 3.5 oz. package later.

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Dinner: Brook's barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide. And 1.5 oz. of Kettle Chips hot jalapeño potato chips and 2 glasses of Hardy's shiraz.

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

What I ate: October 15, 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 veggie sausage and cheese biscuit. I heated the veggie sausage patty on the stove and the biscuit in the toaster oven and this worked much better than the microwave that I used last time.

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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. With a Brooklyn East IPA.

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Snack: 1.0 oz. potato chips with French onion dip


Dinner: Japanese-style beef curry. And 2 glasses of Hardy's shiraz.

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

What I ate: October 14, 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, 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 Tuscany Italian dressing. And a Leinenkugel's Oktoberfest Märzen.

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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: Pork with scallion and broccoli stir-fry. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

What I ate: October 13, 2015

Boiled and baked homemade whole wheat bagels.

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Breakfast: Toasted bagel with butter and bacon.

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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 Brooklyn Pilsner.

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


Cooked an eye of round roast beef in the sous vide, then cooled, diced, vacuum sealed and froze 8 servings for stir-fry and some for Roscoe.

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Dinner: Onions and spinach with kamaboko. And a glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Hardy's shiraz.


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

What I ate: October 12, 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 chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. Normally I'd make omelette filling today, as well, but I'm going to have a freshly baked bagel tomorrow morning instead.

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Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow morning.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mediterranean chickpea veggie burger. With a side salad with lettuce, cucumber and tomato with Annie's cowgirl ranch dressing. And a Brooklyn East IPA.

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


Dinner: Roast beef, rice, gravy and broccoli. With 4.5 oz. eye of round roast beef, previously sliced, vacuum sealed and frozen. And 2 glasses of Hardy's shiraz.

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

What I ate: October 11, 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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Prepared the poolish and soaker for homemade whole wheat bagels. The dough will be made and formed on Monday and boiled and baked Tuesday morning.

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Baked a batch of buttermilk biscuits.

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Snack: 2 buttermilk biscuits with butter.

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Lunch: Corn and jalapeño chowder. With a side Caesar salad with Drew's Romano Caesar and anchovies, a homemade whole wheat and oat dinner roll (previously frozen) and a half glass of 90+ New Zealand sauvignon blanc.

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Vacuum sealed and froze the two remaining servings.

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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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Walked 3.04 miles in 51:26.


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

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

What I ate: October 10, 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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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 and a side salad with lettuce mix, spinach, cucumber, tomato and Annie's Tuscany Italian dressing. And a Brooklyn Lager.

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

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Dinner: Pasta with chicken, zucchini and garlic scape pesto. With a slice of homemade ciabatta bread (previously frozen). And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Hardy's shiraz.


Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: October 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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Snack: 1.0 oz. Sriracha chex mix.


And, later, a veggie sausage and cheese biscuit (new post). This was pretty good; not as good as my homemade pork breakfast sausage, but not bad.

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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 Brooklyn Brown Ale.

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Snack: 1.0 oz. potato chips with French onion dip. And, later, 0.8 oz. cashews.


Dinner: Japanese-style beef curry. And 2 glasses of Hardy's shiraz.
 
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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.2 lbs.

Biscuit with veggie sausage and cheese

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This is pretty good. It's not my favorite, and it's too small for breakfast, but it makes a good snack. It's a Morningstar Farms vegetarian sausage patty one a homemade buttermilk biscuit with Cabot extra sharp cheddar cheese.

I make the homemade buttermilk biscuits ahead of time and freeze them. About 22 seconds in the microwave from frozen works for me.

Then the veggie sausage. 30 seconds in the microwave from frozen work for that. I do it on a small plate, uncovered.

And finally the slices of cheese, which I melt on top of the sausage with a propane torch before putting on the biscuit.

I prefer the veggie sausage links in my veggie sausage and green pepper stir-fry which I actually like better than the pork sausage one. But for I prefer my homemade pork sausage sausage, egg and cheese biscuit to this vegetarian one.


Update October 15, 2015: This time I cooked the sausage in a sauté pan, 10 minutes over medium low heat, spritzing the pan and both sides of the sausage with spray oil. This takes a lot longer, but the texture and taste are better that way. I think it's worth the effort. I also heated the defrosted biscuit in the toaster for 3 minutes.



What I ate: October 8, 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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Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Brooklyn East IPA.

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Walked 3.04 miles in 51:55.


Snack: 1.5 oz. Kettle Chips hot jalapeño potato chips.


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. 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: 125.4 lbs.

What I ate: October 7, 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. I apparently forgot to take a picture of it.


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 Big Slide IPA.

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


Dinner: Mom's tempura (previously frozen), sautéed cabbage and rice. With a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Hardy's shiraz.


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: October 6, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie 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 Black Forest.

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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: Beef Stroganoff. With 1.5 oz. egg noodles and 3.0 oz. beef. And 2 glasses of Ferran Pradets Côtes du Marmandais 2009.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 124.4 lbs.

What I ate: October 5, 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 3.06 miles in 52:20.


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

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


Dinner: Steak salad dinner. With lettuce mix, spinach, cucumber, tomato, celery, carrot, green pepper, banana pepper. And a homemade whole wheat roll (previously frozen).

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And 2 glasses of Ferran Pradets Côtes du Marmandais 2009.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: October 4, 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 3.04 miles in somewhere around 50:00. I forgot to start the timer.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. 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 fall 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: 125.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.


What I ate: October 3, 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, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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And, later, a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and a side salad with lettuce mix, spinach, 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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Snack: 2 roasted garlic and olive oil Triscuits with Cabot hunter's seriously sharp cheddar and a half glass of Ponga New Zealand sauvignon blanc.

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

What I ate: October 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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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Mediterranean chickpea veggie burger. With a side salad with lettuce and spinach mix, cucumber, tomato and pickled banana pepper with Annie's cowgirl ranch dressing. And a Lake Placid Ubu Ale.

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Walked 3.04 miles in 50:20.


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


Dinner: Crispy duck special at Toscana in Oneonta, NY, with Mom and Dad. And a glass of Italian red wine.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: October 1, 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.


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 Saranac Black Forest.

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Walked 3.04 miles in 50:38.


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


Made a new batch of Sriracha chex mix.

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Dinner: Bean sprouts with kamaboko and scallions. And a half glass of Ponga New Zealand sauvignon blanc.

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And vacuum sealed and froze the remainder of the package, this time in the correct serving size!

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And, later, 2 glasses of Hardy's shiraz.


Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.6 lbs.

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