November 2016 Archives

What I ate: November 30, 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: 1.0 oz. potato chips and French onion dip.


Dinner: Fried clams and French fries. And a Dogfish Head 60 minute IPA.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: November 29, 2016

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked and a slice of Heidelberg multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of spicy pork breakfast sausage patties.

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Lunch: Salmon burger with lettuce, red onion and horseradish aioli. And 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: Spaghetti with Italian sausage. And 2 pieces of homemade multigrain garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 133.8 lbs.

Salmon burger

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This was good! From bottom to top:

whole wheat bun
horseradish aioli
lettuce
sautéed salmon (2.4 oz. cooked weight)
red onion
horseradish aioli
top of the bun

Served with a side salad.

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What I ate: November 28, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: Monchevre herbed goat cheese, ak-mak crackers and a few almonds.

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Dinner: Salmon, rice and broccoli. And a glass of New Zealand sauvignon blanc. And, later, a glass of Bota Box malbec.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.8 lbs.

What I ate: November 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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Cooked 2 pounds of bacon. Froze 1 pound, took the other to the lake to have with waffles.

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Vaccum sealed and froze left-over fried rice. And roast beef and gravy.

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Breakfast 2: Waffles and bacon at the lake with the family.

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Lunch: Mom's shrimp and eggs at the lake with the family.

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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: 2 Cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar.

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Dinner: Turkey, rice, gravy, and broccoli.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: November 26, 2016

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

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Finished packaging the leftover turkey. 6 servings for stir-fry (3.2 oz. each) and 3 servings for turkey salad (2.5 oz. each).

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

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Snack: Jelly donut at the lake.

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Lunch: Mom's fried rice at the lake with the family.

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Dinner: Mom's roast beef, rice, gravy and asparagus at the lake with the family.

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Dessert: A piece of pumpkin pie.

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Prepared waffle batter for tomorrow.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: November 25, 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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I started the turkey cleanup last night, breaking it down so it fit in zip-lock bags, but today is the real day, making turkey soup and stock, and vacuum sealing and freezing the leftovers.

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Some of the other leftovers included some kamaboko, 3 servings of around 2.0 oz..

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Stuffing, 3 serings of 3.7 oz. each.

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Mashed potatoes, 2 servings of 4.5 oz. each.

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And soup. 5 servings of turkey soup (12 oz.) with 3.0 oz. turkey. And one package of plain turkey stock, 16 oz.

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And 6 packages of turkey, sliced for dinner (5.5 oz.) and gravy (6.0 oz).

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Lunch: Mom's tuna sashimi at the lake with the family.

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Dinner: Mom's pot roast at the lake with the family.

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And 2 glasses of Apothic Inferno, red blend aged in whiskey barrels. It was different, but I liked it!

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Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 133.4 lbs.


What I ate: November 24, 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 multigrain English muffin.

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


Early Thanksgiving dinner: And another serving.

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Later dinner: Turkey, rice, mashed potatoes and gravy.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.8 lbs.

What I ate: November 23, 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: Veggie Buffalo chicken patty sandwich with a side salad with Romaine, cucumber, tomato and Drew's chipotle ranch dressing.

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


Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a margarita.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 133.0 lb

What I ate: November 22, 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 with a side Caesar salad.

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Snack: 4 cracker pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar.

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Dinner: Two slices of pepperoni pizza, from the convenience store. It's not that bad, though I did heat it up some more in the oven. With a Dogfish head 60 minute IPA. And, later, a glass of Bota Box malbec. And the last 2 Danish butter cookies.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.2 lb

What I ate: November 21, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And some more potato chips from the bottom of the bag.

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Dinner: Chili with beef and vegetables, cornbread, and a Dogfish Head 60 Minute IPA. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.8 lb

What I ate: November 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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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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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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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Goose Island IPA.

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Snack: 1.0 oz. Tostitos tortilla chips with Green Mountain Gringo spicy salsa.

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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: 132.0 lbs.
Weight at the beginning of the next day: 133.2 lbs

What I ate: November 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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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, and Kettle Chips hot jalapeño potato chips. And a Dogfish Head 60 minute IPA.

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Dinner: Beef with scallion and broccoli stir-fry. And a glass of Bota Box zinfandel. And a glass of Folonari Montepulciano d'Abruzzo. I was finishing off leftover wine.

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

What I ate: November 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: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Green beans and prosciutto pasta. And 1 glass 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: November 17, 2016

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. potato chips and French onion dip. And more chips from the bottom of the bag. And a Danish butter cookie.


Dinner: Meatloaf rice, gravy, and green beans. And 2 glasses of Bota Box malbec.

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

What I ate: November 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.


Lunch: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

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Dinner: Mom's tempura, previously frozen. And a half glass of Matua New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec and 2 Danish butter cookies.


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

What I ate: November 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.


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: 1.0 oz. potato chips and French onion dip.


Dinner: Spaghetti with Italian sausage. With 1.9 oz. pasta, 4.0 oz. marinara, and 1 spicy Italian sausage. And 2 glasses of Liotro Nero d'Avola, Italy, 2014.

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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: November 14, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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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 and Drew's chipotle ranch dressing.

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Dinner: Beef and zucchini lasagna. With a slice of homemade bread, both previously frozen.

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And 2 glasses of Liotro Nero d'Avola, Italy, 2014.

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

What I ate: November 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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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 ham.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 3 Danish butter cookies.

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Lunch: Cheeseburger, Kettle Chips hot jalapeño potato chips and a Leinenkugel's Oktoberfest Märzen.

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Snack: 2 ak-mak crackers, Monchevre goat cheese, a few almonds and a half glass of Matua New Zealand sauvignon 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: 132.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: November 12, 2016

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

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Vacuum sealed and froze the remainder of the refried black beans.

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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 Lagunitas IPA. And some more chips.

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Dinner: Nachos with beef, black beans, jalapeños and cheese. And a margarita.

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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: 132.0 lbs.

What I ate: November 11, 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.


I got a tin of Danish butter cookies. I should not have done this, as I have a weakness for them. Fortunately, I got the smallest tin possible, 12 cookies, so hopefully that will help. I ate 4 cookies today, one of each kind.

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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: Salmon, sautéed spinach and rice.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: November 10, 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 whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Early Lunch: Ultimate omelette ("Three-egg omelette with crumbled sausage, bacon, fire-roasted bell peppers and onions, mushrooms, diced tomatoes and shredded Cheddar cheese.") at Denny's in Vestal, NY, with Dad.

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

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: November 9, 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 tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Dinner: Miso marinated pork, rice and broccoli. 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: 131.4 lbs.

What I ate: November 8, 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 dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Pork with scallion and broccoli stir-fry.

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

What I ate: November 7, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast 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.

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Marinated the pork for miso marinated pork.

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Cooked the rest of the pork roast in the sous vide for pork stir-fry. Sliced, vacuum sealed and froze 5 servings of 3.0 oz. each.

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Cooked brown rice, for a future burrito or rice bowl.

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Vacuum sealed and froze some of Mom's salmon.

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Made a beef and zucchini lasagna. Vacuum sealed and froze three servings.

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Snack: Monchevre herb goat cheese, 2 ak-mak crackers and a few almonds.

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Made a meafloaf. One serving for dinner tonight and 3 servings vacuum sealed and frozen. And gravy.

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Dinner: Meafloaf, rice, gravy and green beans (previously frozen). And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: November 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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Made a batch of sriracha chex mix.

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Made a batch of pickled jalapeños.

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Made the filling for a spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. 

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

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Made a batch of Mexican rice.

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Lunch: McDonalds quarter pounder with cheese.

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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: 133.4 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: November 5, 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. And a xxx.

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Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar. And a half glass of New Zealand sauvignon blanc.

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Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a margarita.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: November 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.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

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


Dinner: Barbecued chicken (4.0 oz., cooked) and 2 glasses of Bota Box malbec.

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It was a whole breast and wing; here it is sliced. Also, I took out and froze a 2.0 oz. serving for barbecued chicken sandwich.

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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: November 3, 2016

Breakfast: Canadian bacon, egg, and cheese English muffin breakfast sandwich (new recipe).

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Lunch: Beef with snow peas stir-fry.

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Snack: 0.8 oz. almonds.


Dinner: Mom's fried rice, previously frozen. With 2 glasses of Bota Box malbec.
 
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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.8 lbs.

Canadian bacon, egg and cheese English muffin

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This is basically the same as my regular Sausage, egg and cheese English muffin or Bacon, egg and cheese English muffin but I made it with Canadian bacon. It was good!

I used about 2 oz., or 3 slices. It was pre-cooked, but I warmed and lightly browned it in a sauté pan.

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Then one egg and cheese cheese on a toasted whole wheat English muffn. It was good!


What I ate: November 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.


Lunch: Chicken soup with soba noodles and spinach.

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Dinner: 2 slices of Digiurno rising crust frozen supreme pizza. There are three pictured here, but two was enough. And a Leinenkugel's Oktoberfest Märzen.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: November 1, 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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Boiled and baked homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing.

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Dinner: Onions, spinach, and kamaboko. And a half glass of New Zealand sauvignon blanc. And later, a glass of Bota Box malbec.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

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