April 2016 Archives

What I ate: April 30, 2016


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

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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 and a spicy Blood Mary. And, later, 0.8 oz. almonds and even later 0.7 oz. Kettle Chips hot jalapeño potato chips.

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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 Thousand Island dressing. And a Long Trail Mostly Cloudy. And more chips.

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Walked 2.56 miles in 44:59.


Snack: 4 cracked pepper 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: Rib-eye steak (5.9 oz.) and sautéed zucchini. And a glass of Bota Box malbe

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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: April 29, 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: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips.


Dinner: Reheated, previously frozen turkey dinner from Thanksgiving. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


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

What I ate: April 28, 2016

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

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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, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

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Walked 2.56 miles in 42:52.


Snack: 1.0 oz. potato chips and French onion dip. And, later, 0.8 oz. almonds.


Dinner: Pasta with meat sauce and zucchini. And 2 glasses of Bertani Valpolicella, 2012.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: April 27, 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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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. And, later, 0.8 oz. almonds. And 1.0 oz. Kettle Chips hot jalapeño potato chips.


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 Drew's chipotle ranch dressing.

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Snack: 4 Cracked pepper and olive oil Triscuits with Cabot serious sharp hunter's cheddar cheese.

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Walked 2.56 miles in 43:33.


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

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And 2 glasses of Bertani Valpolicella, 2012.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: April 26, 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.


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 Drew's chipotle ranch dressing.

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Made a batch of pickled jalapeños.

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Sliced, vacuum sealed and froze Mom's roast beef. 3 packages for stir-fry, 1 for sandwich and 1 for dinner.

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Snack: 1.1 oz. cashews.


Dinner: Roast beef, rice, gravy and broccoli.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.6 lbs.

What I ate: April 25, 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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Diced, vacuum sealed and froze the remainder of the package of ham steak.

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Cleaned and diced a package of strawberries.

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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 Drew's Thousand Island dressing.

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Snack: 1.1 oz. cashews.


Dinner: Bok choy with kamaboko.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: April 24, 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. And, later, 1.0 oz. cashews.

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips and a side salad with with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's roasted garlic and peppercorn dressing. And a half glass of Ponga New Zealand sauvignon blanc.

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Walked 2.56 miles in around 43:00.


Snack: 1.0 oz. potato chips and French onion dip. And a Woodchuck cider. And more chips from the bottom of the bag.

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

What I ate: April 23, 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. And, later, 1.0 oz. cashews.

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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 chipotle ranch dressing.

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Snack: 1.1 oz. cashews. And, later, 1.0 oz. Doritos and a half glass of Banrock Station shiraz.


Dinner: Spaghetti with marinara sauce, shrimp and spinach and garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: April 22, 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.


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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Walked 2.56 miles in 43:48.


Snack: 1.1 oz. cashews.


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 Drew's Thousand Island dressing.

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

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Dinner: Chicken soup with soba noodles and spinach. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Banrock Station shiraz.


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

What I ate: April 21, 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: 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 Thousand Island dressing. And a few Kettle Chips hot jalapeño potato chips.

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


Walked 2.56 miles in 44:50.


Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Banrock Station shiraz.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


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

What I ate: April 20, 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, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

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Dinner: Beef with bean sprouts and scallion stir-fry and 2 glasses of Banrock Station shiraz.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.6 lbs.

What I ate: April 19, 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, 0.9 oz. cashews.


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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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 Drew's chipotle ranch dressing.

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Walked 2.56 miles in 43:41.


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

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Dinner: Spicy sesame shrimp with snow peas. And a half glass of Ponga New Zealand sauvignon blanc.

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Dessert: A square of Ghiradelli sea salt soiree dark chocolate bar, strawberries, and a 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: April 18, 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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Cleaned and sliced a package of strawberries.

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

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Snack: 1.1 oz. cashews.


Dinner: Mom's fried rice. Previously vacuum sealed and frozen, reheated boil-in-bag, 18 minutes from frozen.

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And a square of Ghiradelli sea salt soiree dark chocolate bar, strawberries and a glass of Warre's warrior port.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: April 17, 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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Walked 2.56 miles in 45:08.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips and a side salad with with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's Thousdan Island dressing.

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Snack: 1.0 oz. Doritos and a glass of Banrock Station shiraz. And, later, 1.0 oz. potato chips and French onion dip. And 1.1 oz. cashews.


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

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: April 16, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa. I accidentally deleted the picture before posting it, but it looked like the one from last week.

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

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

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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 Thousand Island dressing. And a Long Trail ale.

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Walked 2.56 miles in 44:51.


Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: April 15, 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.


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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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 Drew's Thousand Island dressing.

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Walked 2.56 miles in 42:48.


Snack: 1.1 oz. cashews.


Dinner: Chili with beef and vegetables. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: April 14, 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: 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 Drew's chipotle ranch dressing.

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Walked 2.56 miles in 42:57.


Dinner: Leftover smokehouse platter (spare ribs, pulled pork and brisket) at Sloan's New York Grill in Oneonta, NY, previously vacuum sealed and frozen. Reheated sous vide. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: April 13, 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. And, later, 0.8 oz. almonds.


Walked 2.56 miles in 44:21.


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 Thousand Island dressing.

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


Dinner: Rib-eye steak (4.7 oz.) and sautéed zucchini. And a glass of Bota Box malbec and Banrock Station shiraz.

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

What I ate: April 12, 2016

Breakfast: Spicy western omelette with a homemade whole wheat bagel, baked yesterday, toasted, with butter.

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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 Drew's chipotle ranch dressing.

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Walked 2.56 miles in 42:41.


Snack: 0.8 oz. almonds.


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

What I ate: April 11, 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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Mixed and formed homemade whole grain bagels.

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Snack: 0.8 oz. cashews.


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

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This is the new salad dressing. It's good; a little spicy!

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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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Cleaned and diced a cantaloupe.

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Boiled and baked the bagels.

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

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. Actually, there's no cream in the sauce because my cream with kind of iffy. Probably healthier this way. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 130.6 lbs.

What I ate: April 10, 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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Walked 2.56 miles in 44:35.


Lunch: Veggie Buffalo chicken patty sandwich with 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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Started the poolish and soaker for homemade whole grain bagels.

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Snacks: 2.0 oz. Doritos, a glass of Bota Box malbec, and 0.8 oz. almonds.


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

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: April 9, 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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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips, with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing. And a Red Hook Audible Ale. And a few more chips from the bottom of the bag.

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Walked 2.56 miles in 44:30.


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. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: April 8, 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. And, later, 0.8 oz. cashews.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with 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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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. potato chips and French onion dip. And about 1.8 oz. potato chips from the bottom of the bag.


Dinner: Shrimp and onion stir-fry with spinach.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: April 7, 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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Cooked and froze 2 pounds of bacon.


Walked 2.56 miles in 43:03.


Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. almonds.


Lunch: Spicy chicken salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing. It's actually the same recipe as my tuna salad sandwich but I used the leftover chicken from dinner last night. And I had a few Kettle Chips hot jalapeño potato chips.

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Snack: Popcorn (1/8 cup before popping) with butter and salt.

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Dinner: Chili with beef and vegetables. And a Long Trail Stand Out American pale ale.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: April 6, 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, and Drews Thousand Island dressing.

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The dressing is new one for me, and quite good!

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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 Sriracha chex mix.

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Walked 2.56 miles in around 44:00. I forgot to start the timer.


Dinner: Brooks barbecue chicken (previously vacuum sealed and frozen, reheated sous vide) and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

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I prefer to disassemble the chicken in the kitchen so I can easily eat it with a fork.

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There was a lot of chicken! I vacuum sealed and refrigerated some of it; I'll use it for chicken salad or something like that.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: April 5, 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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Lunch: Cheeseburger and fries and 2 Fiddlehead beers at Killington ski resort in Vermont.

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Dinner: Japanese-style beef curry.

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And 2 glasses of Château de Camarsac Bordeaux 2012.


Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: April 4, 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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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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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: Rib-eye steak (4.7 oz.) and sautéed zucchini.

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And 2 glasses of Château de Camarsac Bordeaux 2012.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: April 3, 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: Roast beef sandwich. 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 Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips, 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: 132.2 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: April 2, 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 43:34.


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

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Snack: 1.0 oz. almonds.


Dinner: Leftover smokehouse platter (spare ribs, pulled pork and brisket) at Sloan's New York Grill in Oneonta, NY, previously vacuum sealed and frozen. Reheated sous vide.

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

What I ate: April 1, 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. And, later, 0.9 oz. almonds.


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

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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.

ate.2016.04.01.s1.jpg
Dinner: Bacon cheeseburger with Kettle Chips hot jalapeño potato chips. 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: 132.2 lbs.

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