June 2016 Archives

What I ate: June 30, 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.


Walked into town to run some errands, about 1.25 miles.


Lunch: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a few Kettle Chips hot jalapeño potato chips.

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Snack: 4 cracked pepper and olive oil Triscuits with horseradish cheddar.

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Vacuum sealed and froze some kamaboko.

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Vacuum sealed and froze some barbecued chicken.

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Dinner: Beef with snow peas stir-fry.

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Dessert: Strawberries and blueberries. And a few potato chips.


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

What I ate: June 29, 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, and Drew's chipotle ranch dressing.

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Dinner: Fried clams and French fries. And a Goose Island Summer Time Kölsch.

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Dessert: Strawberries and blueberries. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: June 28, 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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Walked 2.56 miles in 44:24.


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


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. pretzels with Chinese hot mustard. And a Goose Island pilsner.


Dinner: Grilled chicken Caesar salad and a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box Zinfandel. And a bunch of potato chips from the bottom of the bag. I probably shouldn't have had the chips.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: June 27, 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.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. I forgot to take a picture of it, but it looked like this:

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Cleaned and diced a package of strawberries.

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Snack: 1.0 oz. almonds.


Dinner: Spaghetti and Italian sausage. With 1.8 oz. pasta, 4.0 oz. marinara and 1 spicy Italian sausage. With 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.

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

What I ate: June 26, 2016

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

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Walked 2.56 miles in 44:17.


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

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with Kettle Chips hot jalapeño potato chips and a Goose Island experimental.

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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: 4 cracked pepper and olive oil Triscuits with horseradish cheddar. And a half glass of 90+ New Zealand savuignon blanc.

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

What I ate: June 25, 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, 0.8 oz. almonds.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And some more chips.

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


Dinner: Mom's fried rice (previously vacuum sealed and frozen) and 2 glasses of Bota Box zinfandel.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: June 24, 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: McDonalds quarter pounder with cheese. I was out running errands and brought it back from the drive-through. It was still warm, but I reheated it some more in the oven to get the fries crispier and then served it on a hot plate.

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Dinner: Japanese-style "crushed hamburger". This time I added spinach, which was a nice addition so it's not just a big plate of meat. Though, actually, there's only 4.0 oz. of beef before cooking, the same as the quarter pounder, above. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: June 23, 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 whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.8 oz. almonds.


Dinner: Salmon, rice and sautéed spinach. And a half glass of Matua New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.


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

What I ate: June 22, 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: 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, banana pepper and red onion with Drew's chipotle ranch dressing.

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


Dinner: Turkey and cabbage stir-fry. And a half glass of Matua New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.


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

What I ate: June 21, 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. And, later, 1.0 oz. almonds.


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, except for the salad for today's lunch.

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Grilled 6 burgers, 4.0 oz. each (before cooking), vacuum sealed and froze.

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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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Snack: Popcorn (1/8 cup before popping) with butter and salt. And, later, 0.7 oz. almonds.

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Dinner: Bok choy with kamaboko. And a half glass of Matua New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. 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: 130.6 lbs.

What I ate: June 20, 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. And, later, a few Kettle Chips hot jalapeño potato chips.


Lunch: Mom's mackerel and rice.

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And vacuum sealed and froze the remainder.

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Snack: A few more Kettle Chips hot jalapeño potato chips and the crumbs from the bottom of the bag.


Cleaned and diced a package of strawberries.

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

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Dessert: Strawberries and blueberries.


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

What I ate: June 19, 2016

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

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Made a batch of Sriracha chex mix.

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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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And vacuum sealed and froze the rest of the ham in an 8 oz. package of baked ham.

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Made a batch of pickled jalapeños. Here are the jalapeños before pickling.

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

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Lunch: Mom's mackerel and sushi at the lake with Mom and Dad. And another serving.

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

What I ate: June 18, 2016

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

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Vacuum sealed and froze the rest of the can of Amy's refried black beans.

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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 with a side salad with lettuce mix, cucumber, tomatoes and Drews's chipotle ranch dressing and Kettle Chips hot jalapeño potato chips. And a Goose Island Summer Time Kölsch.

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Snack: 1.0 oz. potato chips, French onion dip, and Woodchuck cider. And more chips.

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Dinner: Barbecued chicken and potato chips. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: June 17, 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, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. almonds.


Dinner: Chicken and cheese enchilada.

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Most of the ingredients were previously vacuum sealed and frozen so it only takes about 15 minutes to assemble and bake.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 16, 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. And, later, 0.8 oz. almonds.


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

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


Dinner: Salmon (Mom's salmon, previously vacuum sealed and frozen, reheated sous vide), rice, and sautéed Swiss chard with garlic, ginger, sake and soy sauce. And a half glass of Matua New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: June 15, 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 and a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing.

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Snack: 0.8 oz. almonds.


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

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: June 14, 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. And, later, 0.8 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 and Drew's roasted garlic and peppercorn dressing.

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Snack: 1.0 oz. tortilla chips and salsa.

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

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 13, 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.


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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Vacuum marinated the pork for miso marinated pork.

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Cleaned and diced a package of strawberries.

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Cooked a pork roast in the sous vide and vacuum sealed and froze individual servings for pork stir-fry.

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Dinner: Miso marinated pork, rice and broccoli. And a half glass of Matua New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 12, 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 barbecue potato chips.

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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. Doritos and a glass of Bota Box malbec.


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

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: June 11, 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, 0.8 oz. almonds.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun with a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing. And some Kettle Chips hot jalapeño potato chips and a Long Trail Stand Out.

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


Dinner: Chili with beef and vegetables and jalapeño cornbread. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: June 10, 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.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with 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. And a Long Trail IPA.

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Snack: 0.8 oz. almonds.


Dinner: Tonkatsu and sautéed cabbage. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 9, 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 whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Roast beef sandwich with Kettle Chips barbecue potato chips.

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


Dinner: Bacon cheeseburger with Kettle Chips barbecue potato chips. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: June 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. almonds.


Boiled and baked homemade whole wheat bagels.

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Cooked and froze 2 pounds of bacon.


Lunch: Spicy black bean veggie burger, sort of. I had already taken the pickles out of the jar because I was going to make veggie chicken patty sandwich and then realized I didn't have any veggie chicken. So I made black bean, lettuce, cheese, pickles and sriracha. It was good! And 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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Snack: 1.0 oz. pretzels and Chinese hot mustard.


Dinner: Tofu, broccoli and scallion stir-fry. And 2 glasses of Bota Box zinfandel.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: June 7, 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.


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


Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 6, 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.


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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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 diced a package of strawberries.

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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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Started the poolish and soaker for homemade whole wheat bagels.

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Dinner: Spaghetti with Italian sausage. With 2.0 oz. pasta, 4.0 oz. marinara, and 1 Italian sausage. And 2 glasses of Usiglian Del Vescovo Chianti Superiore, 2011.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 5, 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. And some more 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: 129.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: June 4, 2016

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

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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 Long Trail Ale.

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Snack: 0.9 oz. almonds.


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

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And 2 glasses of Usiglian Del Vescovo Chianti Superiore, 2011.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 3, 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 tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. pretzels with Chinese hot mustard. And a Long Trail Mostly Cloudy.


Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Bota Box zinfandel.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 2, 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. And, later, 0.8 oz. almonds.


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. potato chips and French onion dip.


Dinner: Turkey and cabbage stir-fry. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 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, 0.8 oz. almonds.


Walked 2.56 miles in 43:03.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, Drew's roasted garlic and peppercorn dressing.

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Cleaned and diced a package of strawberries.

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Snack: 1.0 oz. Doritos.


Dinner: Tofu, broccoli and scallion stir-fry and a half glass of Mussel Bay New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries. And a 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

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