March 2017 Archives

What I ate: March 23, 2017

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whoel 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 and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Chicken paprika with rice and broccoli. I forgot to take a picture of it, but it looked like this:

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

What I ate: March 22, 2017

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. peanuts.


Lunch: Sardines and spinach rice bowl.

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

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Dinner: Beef Stroganoff. 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 21, 2017

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 and tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Tofu, broccoli and scallion stir-fry. 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: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: March 20, 2017

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 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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Grilled, vacuum sealed and froze 4 strip steaks. Actually, 2 steaks cut in half.

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

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


Dinner: Salmon, wild rice mix and green beans. 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: 132.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: March 19, 2017

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

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Lunch: Turkey club sandwich, a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing, Kettle Chips hot jalapeño potato chips and a Long Trail Stand Out.

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Snack: 1.0 oz. Doritos and a half glass of Seven Deadly Zins.

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Dinner: Spaghetti and Italian sausage. With 1.8 oz. spaghetti, 1 spicy Italian sausage, 4.5 oz. marinara, a slice of homemade bread (previously frozen), and 2 glasses of Seven Deadly Zins.

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

What I ate: March 18, 2017

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, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And Kettle Chips hot jalapeño potato chips. And a Long Trail Double Bag.

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Snack: 0.8 oz. peanuts.


Dinner: Prime rib (leftover, previously frozen), baked potato.

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And 2 glasses of Seven Deadly Zins zinfandel, California, 2013.

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

What I ate: March 17, 2017

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: Roast beef sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Shepherd's Pie. And 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: 131.4 lbs.

What I ate: March 16, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Blazin' Texan burger at Applebee's in Vestal, NY, with Dad.

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Dinner: Salmon, rice, and broccoli. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And a glass of Bota Box malbec.


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

What I ate: March 15, 2017

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: Bratwurst and sauerkraut with Kettle chips hot jalapeño potato chips.

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Snack: 0.8 oz. peanuts.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses Folonari Montepulciano d'Abruzzo.

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Boiled and baked homemade whole wheat bagels.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: March 14, 2017

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: 0.8 oz. peanuts.


Dinner: DiGiorno rising crust supreme pizza and a Goose Island IPA.

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And 2 glasses of Bota Box malbec.


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

What I ate: March 13, 2017

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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Snack: 0.8 oz. peanuts.


Dinner: Tonkatsu. And 2 glasses of Bota Box malbec.

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

What I ate: March 12, 2017

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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Started the poolish and soaker for homemade whole wheat bagels.

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

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Cooked and froze 2 pounds of bacon.

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Lunch: Peppered salami English muffin sandwich. With Kettle Chips hot jalapeño potato chips and a Long Trail Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Pasta with meat sauce and zucchini. 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: 132.2 lbs.

What I ate: March 11, 2017

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 Long Trail Green Blaze IPA.

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


Dinner: Beef and zucchini lasagna. With homemade bread and 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: March 10, 2017

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. peanuts.


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

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Snack: 0.8 oz. peanuts.


Dinner: Spicy sesame beef with snow peas.

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And 2 glasses of Bota Box malbec. And some potato chips from the bottom of the bag.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: March 9, 2017

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat 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 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 Goose Island IPA.

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And 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 8, 2017

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 stir-fry with scallions and broccoli (new recipe). This was good!

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Snack: 0.8 oz. peanuts.


Dinner: Nachos. And a half glass of Patron anejo tequila.

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And a glass of Bota Box malbec.


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

Veggie chicken stir-fry with broccoli and scallions

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This is a version of pork or beef with scallion and broccoli stir-fry made with Tofurkey veggie chick'n. It was good!

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There are 2.5 servings per package, but I used 1/3 of the package, of 2.6 oz., which seemed like a good amount.

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Stir fry, first the broccoli and the white parts of the scallions. Then the chicken. And finally the green parts of the scallions.

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Season with granulated garlic, freshly ground black pepper, Le Kum Kee vegetarian stir-fry sauce (mushroom flavor) and soy sauce.

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Serve with rice.

What I ate: March 7, 2017

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: Navy bean soup (new recipe) with a small side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing. And a piece of homemade bread (previously frozen) with olive oil.

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Snack: 0.8 oz. peanuts.


Dinner: Roast beef, rice, gravy and green beans. 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: 131.6 lbs.

Navy bean soup #2 (vegeterian)

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This is an update of Navy bean soup #1. This new version uses the Instant Pot (pressure cooker), which does a much better job making the soup, and does it much faster!

Serves 2, scale as necessary. This was just a tester-sized recipe.

5 oz. navy beans (dried)

1/2 yellow onion, finely diced
1 small carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced

1 dried chile (I used a pasilla)
1 bay leaf

16 oz. water

1 tsp. miso (I used shiro miso, but it probably doesn't matter)
dash liquid smoke


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Soak the beans overnight. Discard the water.

Cut the vegetables.

Stem the chile, slice it in half, and remove the seeds. It's not necessary to cut up the chile because it, and the bay leaf, will be removed before serving.

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Here are the vegetables ready to go.

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I added all of the ingredients to the Instant Pot and used the Beans/Chili setting (30 minutes, high pressure). After completion, I unplugged it and let it rest for 30 minutes before releasing the pressure.

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Remove the bay leaf and chile.

Season with salt and freshly ground black pepper.

Add 1 tsp. miso and the liquid smoke. This is optional, but it really does add a nice flavor. I tasted it before and after, and the miso does add an extra dimension to the flavor. It's best not to boil miso, however, so keep that in mind when reheating. The smoke flavor is a nod to standard bean soup, which is usually made with a smoked ham hock.

Serve! It was really good.

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What I ate: March 6, 2017

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

What I ate: March 5, 2017

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

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Lunch: Turkey and cabbage stir-fry.

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Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec. And 0.8 oz. Kettle Chips hot jalapeño potato chips.

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

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: March 4, 2017

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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Made a batch of Sriracha chex mix.

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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 Double Bag.

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Snack: 1.0 oz. tortilla chips and homemade queso,

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Dinner: Mom's fried rice (8.0 oz.). Previously vacuum sealed and frozen, reheated boil-in-bag.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: March 3, 2017

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 chipotle ranch dressing.

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Dinner: Spicy peanut chicken and broccoli. 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: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: March 2, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Peppered salami English muffin sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

What I ate: March 1, 2017

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: Roast beef 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: 1.0 oz. potato chips and French onion dip.


Dinner: Mackerel, rice and sautéed spinach. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

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