April 2017 Archives

What I ate: April 23, 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.

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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. And a Goose Island IPA.

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


Dinner: Roasted chicken, rice, gravy, broccoli. 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: 132.6 lbs.

What I ate: April 22, 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 Switchback Citra-Pils.

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Snack: 0.7 oz. peanuts.


Dinner: Crushed hamburger with spinach and rice. And 2 glasses of Bota Box malbec.

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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: April 21, 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, 0.7 oz. peanuts.


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

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Dinner: Pork with scallion and broccoli stir-fry. And a half glass of Crossroads New Zealand savuignon blanc.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: April 20, 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 salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

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Dinner: Brooks barbecued chicken, potato salad, and baked beans.

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And a roll and a Switchback citra-pils beer.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 134.0 lbs.

What I ate: April 19, 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: Cheeseburger and 3.0 oz. French fries. And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

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Snack: 0.7 oz. peanuts. And, later, 3 olive oil and cracked pepper Triscuits with mango fire cheddar.

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Dinner: Tonkatsu. And a half glass of Crossroads New Zealand sauvignon blanc.

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

What I ate: April 18, 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: Barbecued pork sandwich 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.

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

What I ate: April 17, 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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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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Vacuum sealed and froze chicken breast tenders.

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Grilled, vacuum sealed and froze the rest of the chicken breast tenders.

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Dinner: Pork Spare Ribs, baked beans and corn. And a Long Trail Green Blaze IPA.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 133.6 lbs.

What I ate: April 16, 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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Sliced, vacuum sealed and froze Mom's roast beef. 2 servings for dinner (5.5 oz. each), 2 servings of gravy (.2 oz. each), 2 servings for sandwich (2.8 oz. each), and 3 servings for stir-fry (2x 2.8 oz, 1x 1.7 oz.).

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

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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: Chicken and cheese enchilada with Mexican rice and refried beans. And a small Patron anejo tequila.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 135.0 lbs.
Weight at the beginning of the next day: 134.0 lbs.

What I ate: April 15, 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: Mom's roast beef, rice and gravy at the lake with Mom, Dad and my nephew.

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Snack: 1 package of Senbei (2.0 oz., I think).


Dinner: Mom's tempura at the lake. Shrimp, fish, asparagus, green pepper, and green bean. And rice and salad.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 135.0 lbs.

What I ate: April 10 - 14, 2017

Monday, April 10, 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: Volkswich (pastrami, pepper jack, onions, tomatoes, mustard, sweet garlic mayo, and horseradish sauce on a wheat roll) at the Yellow Deli in Oneonta, NY. And a root beer.

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Dinner: Baby kale and quinoa salad (with roasted beets, shaved radish, and dried pomegranate and poppy seed vinaigrette), Edamame crusted ahi tuna (with wakane salad, pickled beet puree and wasabi aioli), and a Trivento Reserve malbec. At Prestons's in the Killington Grand Hotel at Killington, VT.

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Tuesday, April 11, 2017

Pre-breakfast: A Lender's frozen plain bagel with butter, a mimosa, and a spicy Bloody Mary.

Breakfast: A sausage, egg and cheese breakfast sandwich and a blueberry monster smoothie. And the K-1 Cafeteria at Killington, VT.

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Lunch: Cheeseburger and fries at the K-1 cafeteria.

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Dinner: Sushi platter, miso soup, salad, and a Ozeki dry sake at Sushi Yoshi in Killington, VT.

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Wednesday, April 12, 2017

Pre-breakfast: A Lender's frozen plain bagel with butter, a mimosa, and a spicy Bloody Mary.

Breakfast: Breakfast buffet at the Killington Grand hotel.

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Lunch: Cajun ham sandwich at the Peak Lodge at Killington, VT. And a Long Trail Limbo IPA. The Boar's Head Cajun mayonnaise is really good, I'll have to get some!

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Dinner: Salad, and the shrimp risotto special at Prestons in Killington, VT. And a glass of Trivento Reserve malbec.

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Thursday, April 13, 2017

Pre-breakfast: A Lender's frozen plain bagel with butter, a mimosa, and a spicy Bloody Mary.

Breakfast: Breakfast buffet at the Killington Grand hotel.

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Lunch: Should have been a hot pastrami sandwich, but was actually a cold ham sandwich. It was still good, however. At the Peak Lodge at Killington, VT. With a Shed Mountain Ale.

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Dinner: Steak frites and a glass of The Fableist 373 Cabernet Sauvignon/Merlot/Temranillo (Paso Robles, CA) at the Guild Tavern in South Burlington, VT.

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Friday, April 14, 2017


Pre-breakfast: Yogurt and granola.

Breakfast: Breakfast buffet at the Homewood Suites in South Burlington, VT.

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Lunch: Tarragon chicken salad at the Davis Center at University of Vermont, Burlington, VT.

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Dinner: Chang's spicy chicken at PF Chang's in Albany, NY. And a glass of sauvignon blanc.

ate.2017.04.14.d.jpgWeight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.6 lbs.

What I ate: April 9, 2017

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, 0.8 oz. peanuts.

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

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

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

What I ate: April 8, 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 Switchback Citra Pils.

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Dinner: Mom's barbecued pork at the lake with the family. And Seven deadly zins.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: April 7, 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: 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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Snack: 1.0 oz. pretzels with Chinese spicy mustard.

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Dinner: Roasted pork.

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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 6, 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 chicken Caesar salad. With lettuce mix, Romaine, tomato, cucumber, anchovies, Olivia's garlic and butter croutons, veggie chicken strips, and Drew's Caesar Romano dressing.

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


Dinner: Turkey dinner with mashed potatoes, stuffing and green beans. This is the last one vacuum sealed and frozen after Thanksgiving.

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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: April 5, 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 Kettle Chips hot jalapeño potato chips.

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Snack: 3 black pepper and olive oil Triscuits with mango fire cheddar.

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Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of The Crossroads 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: April 4, 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: 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 and cheese enchilada with Mexican rice and refried beans. And a small Patron anejo tequila.

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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: April 3, 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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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: 3 black pepper and olive oil Triscuits with mango fire cheddar. This was good!

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Dinner: Steak and baked potato. And 2 glasses of Bota Box zinfandel.

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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: April 2, 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.

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Cooked and froze 2 pounds of bacon.

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Started a batch of hot pepper infused vodka.

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Lunch: Cheeseburger and 3.0 oz. tater tots. And a Goose Island IPA.

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

What I ate: April 1, 2017

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.

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

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Made homemade teriyaki marinade with pineapple juice, soy sauce, sake, fresh garlic and ginger. Brought to a boil, then cooled. Marinated chicken thigh and tempeh (separately). Vacuum marinated for 2 hours in the refrigerator.

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Dinner: Chicken teriyaki with green pepper, pineapple and onion (new recipe). And a half glass of The Crossroads New Zealand sauvignon blanc.

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Made a batch of teriyaki tempeh, vacuum sealed and frozen.

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

Chicken teriyaki stir-fry

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This was good! It's just a simple stir-fry with homemade teriyaki marinade. I prefer mine because it's light and not sweet, and also not a scary orange color.

Combine some pineapple juice (from the canned pineapple chunks I'll use later), soy sauce, sake, fresh ginger and garlic in a saucepan. Bring to a boil, then cool.

I used mine to vacuum marinate some temeph and also the diced chicken thighs I used for this recipe. I vacuum marinated in the refrigerator for 2 hours.

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The stir-fry has diced green pepper, yellow onion and pineapple. Here are the ingredients

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Start with the green pepper, onion and chicken. Near the end, add the pineapple. Finally, add the marinade, making sure it reached a full boil and reduces.

If you didn't vacuum marinate, you'll probably only need some of the marinade.

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That's it! Serve with rice.

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