March 2016 Archives

What I ate: March 31, 2016

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in 42:30.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

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


Dinner: Beef with snow peas stir-fry and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: March 30, 2016

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, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing. And a Long Trail Mostly Cloudy.

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Walked 2.56 miles in 43:10.


Snack: 1.0 oz. cashews.


Dinner: Homemade pho (stock previously frozen). 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: 131.4 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: March 29, 2016

Breakfast: Spicy western omelette 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, radish, pepperoncini, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds.

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Dinner: Beef with bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: March 28, 2016

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 chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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I also cut up the vegetables for spicy western omelette for Tuesday but didn't cook them because I ran out of ham and will pick up some up later. Vacuum sealed in a jar. And another jar with the leftover green pepper to use in future salads.

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

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Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Made a batch of homemade spicy pork breakfast sausage for sausage, egg and cheese English muffin.

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Diced, divided and froze ham steak for spicy western omelette. Vacuum sealed and froze 3 packages and refrigerated one serving for breakfast tomorrow.

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Cut, vacuum sealed and froze smoked salmon lox for bagel, lox and cream cheese.

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Prepped cheese for cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, vacuum sealed in jars.

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Snack: 0.8 oz. almonds. And some small pieces of cheese.


Dinner: Sardines, spinach, and rice. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: March 27, 2016

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

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Vacuum sealed and froze the leftover ribs, pulled pork, brisket and baked beans from dinner last night. I have two more dinners!

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

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Lunch: Brooks' barbecue chicken at the lake with Mom, Dad and my nephew. Also, another drum stick and some more potato chips.

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Vacuum sealed and froze the left over chicken.

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Dinner: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And 2 glasses of Bogle cabernet sauvignon.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: March 26, 2016

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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Vacuum sealed and froze 3 servings of Mom's fried rice.

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And roast beef. 1 serving sliced for dinner (5.0 oz.) with gravy (5.5 oz.). 1 serving sliced for sandwich (2.7 oz.). And 3 servings diced for stir-fry (3.4 oz. each).

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

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Snack: 1 package of senbei, Japanese rice crackers, 2.0 oz.


Dinner: Smokehouse platter (spare ribs, pulled pork and brisket) at Sloan's New York Grill in Oneonta, NY, with Mom, Dad and my nephew. And a Switchback ale.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: March 25, 2016

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Dinner: Steak frites at the Main Street 88 Tavern in Sidney, NY, with Mom, Dad and my nephew. And a Coopertown Brewing Back Yard IPA.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: March 24, 2016

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Club sandwich at Denny's in Oneonta, NY, with Dad.

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Snack: A package of Japanese rice crackers (senbei), 2.0 oz.


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

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: March 23, 2016

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Dinner: Sushi regular assortment at Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: March 21 - 22, 2016

Monday, March 21, 2016

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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Lunch: Cheeseburger and fries at the K-1 cafeteria at Killington ski resort in Vermont.

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Dinner: Vegetarian lasagna at Preston's at Killington. And 2 glasses of malbec.

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Tuesday, March 22, 2016


Breakfast: Sausage, egg and cheese sandwich at the K-1 base lodge cafeteria.

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Lunch: Grilled chicken sandwich with cheese, guacamole, and other stuff I can't identify. It was delicious but very difficult to eat! At the Peak Grill at Killington. And a Switchback ale.

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Dinner: Cheesesteak sandwich at The Depot in Oneonta, NY, with my nephew. And a Cooperstown Pale Ale.

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Weight at beginning of the day 3/21: 130.6 lbs.
Weight at the beginning of the next day 3/23: 132.0 lbs.


What I ate: March 20, 2016

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

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Breakfast 2: I made waffles at the lake. And I had a sausage.

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Lunch: Mom's salmon, rice and salad at the lake with the family.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom, Dad and my nephew. And I had one more plate that looked like every other week, but I forgot to take a picture of it.

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Vacuum sealed and froze 4 servings of Mom's salmon.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.6 lbs.


What I ate: March 19, 2016

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

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

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Walked 2.56 miles in 43:27.


Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Red Hook Long Hammer IPA. And a few more chips.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. It's a little early to make Friday's serving, so I'll freeze that serving.

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Dinner: Mom's pot roast at the lake with the family. And 2 glasses of Bogle cabernet sauvignon.

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: March 18, 2016

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

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Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips. And, later, a cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds.

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Dinner: Pork with bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.6 lbs.

What I ate: March 17, 2016

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey club sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing.

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Snack: 1.0 oz. almonds.


Dinner: Shepherd's Pie.

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I made gravy from the lamb stock I made two days ago.

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And made the pie with 2.5 oz. lamb, 1.0 oz. frozen peas, 1.0 oz. frozen carrots, 2.5 oz. gravy and 2.5 oz. mashed potatoes.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: March 16, 2016

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, 1.0 oz. almonds.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

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Walked 2.56 miles in 43:11.


Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and dill pickle flavor popcorn seasoning.

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Dinner: Beef with snow peas stir-fry and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: March 15, 2016

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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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in 43:21.


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

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


I cooked some lamb chops to make Shepherd's Pie on Thursday. I reserved the meat and used the bones and trimmings, plus, onion, carrot and celery, to make stock in the pressure cooker. I'll use some of that to make gravy tomorrow.

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Dinner: Fried clams and French fries. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: March 14, 2016

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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Snack: 1.0 oz. Sriracha chex mix.


Cleaned and diced a cantaloupe.

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

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Roasted a chicken. Two dinner servings, sliced, 4.5 oz. each. Gravy. And 3 servings for stir-fry (3.0 oz. each) and one serving to make chicken pot pie (4.0 oz.).

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And made chicken stock and chicken soup with the carcass and wings.

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Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Dinner: Roasted chicken, broccoli, gravy and rice. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: March 13, 2016

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

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Cooked and froze 2 pounds of bacon.

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

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Walked 2.56 miles in 44:30.


Lunch: Veggie bánh mì-style sandwich (new recipe). And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing. And a half glass of Starborough New Zealand sauvignon blanc.

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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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Cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds. And a half glass of Starborough New Zealand sauvignon blanc.

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And, later, 1.0 oz. Doritos.


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

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.0 lbs.


Veggie bánh mì-style sandwich

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This was really good! I made my turkey bánh mì-style sandwich with a Morningstar Farms Mediterranean chickpea veggie burger.

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A cooked the frozen veggie burger patty in a sauté pan over medium-low heat for 10 minutes, flipping every minute.

Here's the bread, multigrain baguette-style. I cut the middle section out and will discard that, otherwise there's too much bread.

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Here are veggies: cucumber, carrot, pickled banana pepper and pickled jalapeño. I also toasted the bread for a minute in the sauté pan.

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I put a little mayonnaise on both sides of the bread and the carrot and then cucumber on the bottom.

I cut off two edges of the veggie burger so it would better fit on the bread, and put that on top of the carrot and cucumber. If you put all of the veggies on one side it gets too slippery and the veggies or bread will fall off when you try to eat it.

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Topped with the pickled peppers and a little sriracha.

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And that's it. It was delicious. I served it with a side salad.

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What I ate: March 12, 2016

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

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Divided, vacuum sealed, and froze the remainder of the can of refried black beans, about 2.0 oz. per package.

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing.

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Walked 2.56 miles 44:30.


Snack: 0.8 oz. almonds.


Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 13 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 133.0 lbs.


What I ate: March 11, 2016

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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Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in around 45:00.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, banana pepper and red onion with Annie's cowgirl ranch dressing.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and cracked pepper and Asiago cheese popcorn seasoning.

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Dinner: Chili with beef and vegetables and jalapeño cornbread. With a Red Hook Audible Ale.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: March 10, 2016

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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Walked 2.34 miles in 42:00.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing. And a few Kettle Chips hot jalapeño potato chips.

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

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Dinner: Salmon, steamed broccoli and rice.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: March 9, 2016

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 Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

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Walked 2.56 miles in 44:49.


Prepped cheese for cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, vacuum sealed in jars.

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Dinner: Pasta with prosciutto, sun-dried tomatoes and spinach (new recipe). This was good! And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.6 lbs.

Pasta with prosciutto, sun dried tomatoes and spinach

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This was good! I just sort of made it up with what I had handy and it was delicious.


Serves 1, multiply as desired.

2.0 oz. whole wheat penne pasta
olive oil
1.5 oz. prosciutto, thinly sliced, then cut into strips
garlic, 2 small cloves or one large, minced
4 sun-dried tomatoes, rehydrated and minced
splash of homemade hot pepper vodka (optional)
fresh spinach
red pepper flakes
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese

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Cook the pasta according to package directions.

Put the sun-dried tomatoes in a bowl and cover with boiling water. Let soak for 10 minutes. Drain then dice.

Add olive oil to the pan and cook the prosciutto. It can be eaten raw, but I like it a crisped up in this dish.

Add the garlic and cook for a few minutes. Add the sun-dried tomatoes.

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Add a splash of hot pepper vodka if using. Then add the spinach while it's still steaming.

Add red pepper flakes, salt, and freshly ground black pepper to taste.

Add a little freshly grated Parmesan cheese and serve!

What I ate: March 8, 2016

Breakfast: Spicy western omelette. Filling cooked Monday 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. almonds.


Made a new batch of Sriracha chex mix. 4 jars vacuum sealed (it stays fresher that way) and the rest in zip-lock bag.

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

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Snack: Cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, ak-mak crackers, and a few almonds.

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Dinner: Sausage sandwich dinner. And a Red Hook ESB.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: March 7, 2016

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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Vacuum sealed and froze Mom's roast beef. Sliced for dinner (4.5 oz.) with gravy (4.5 oz.). Sliced for sandwich (2.5 oz.). And 3 packages for stir fry (2x 2.7 oz., 1x 2.4 oz.).

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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, tomato, and Annie's cowgirl ranch dressing.

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Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Grilled some rib-eye steak. Vacuum sealed and froze 3 servings, about 4.7 oz. each.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, white cheddar popcorn seasoning and nutritional yeast.

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Dinner: Beef Stroganoff. With 3.2 oz. beef and 1.5 oz. noodles.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: March 6, 2016

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

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

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: Cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, ak-mak crackers, and a few almonds.

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And, later, 1.0 oz. Doritos.


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

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: March 5, 2016

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

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Prepped cheese for cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, vacuum sealed in jars.

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing.

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Dinner: Spaghetti with Italian sausage and garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: March 4, 2016

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. almonds.


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

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, and Sriracha popcorn seasoning.

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Dinner: Japanese-style beef curry. And 2 glasses of Bota Box malbec. And a chocolate chip cookie.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: March 3, 2016

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain 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: Ham and Swiss cheese sandwich and Kettle Chips hot jalapeño potato chips.

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Walked 2.56 miles in around 44 minutes.


Dinner: Thai style pork with peppers and onions. And a half glass of Starborough New Zealand sauvignon blanc. And, later, 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: March 2, 2016

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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Cream of asparagus soup (new recipe) with a side Caesar salad and a whole wheat roll.

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Walk in the park, about 30 minutes (but a lot of hills).


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


Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 13 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

Cream of asparagus soup

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I had some extra asparagus, so I made some cream of asparagus soup, based on my recipe corn chowder and clam chowder. It was good, though not as flavorful as the clam. It might need a little something (to be determined) to kick it up a little.

Serves 2, multiply as necessary.

1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
7.0 oz. asparagus
1/8 c. flour
12 oz. water
1 tbsp. More Than Gourmet roasted chicken stock concentrate
4 oz. heavy cream
salt
freshly ground white pepper
Tabasco or other hot sauce (optional)


Here are the vegetables:

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Heat the oil and butter in the soup pan. Since I was making such a small batch of soup I used a sauce pan. Add the onions and cook for a few minutes over medium-low heat, making sure they don't burn.

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Add the celery, carrot and garlic and cook for a few more minutes.

Add the flour. If there's dry flour, add a little more olive oil. Cook for 5 minutes over medium-low heat to make the roux.

Add the 12 oz. of chicken stock or the dissolved More than Gourmet concentrate. Increase the heat and bring to a boil.

Add the asparagus. Bring back to a boil, then reduce the heat to a a low boil. Cook for 5 minutes for young asparagus like these, or longer for larger asparagus.

Puree the soup. I used the food processor, and this amount of soup is exactly at the limit for how much it will hold. You may want to do it in batches. Or you could use a blender.

Return to the soup pot.

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Add the heavy cream and cook over low heat for 5 minutes. Season with salt, freshly ground white pepper and a few dashes of hot sauce (if desired)
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What I ate: March 1, 2016

Breakfast: Spicy western omelette. Filling cooked Monday 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, radish, pepperoncini, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

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Walked 2.56 miles in 44:36.


Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and dill pickle flavored popcorn seasoning.

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Dinner: Beef with snow peas stir-fry. And 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

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