May 2017 Archives

What I ate: May 31, 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: A mango-chili-lime muffin from The Meeting Place in Unadilla, NY. It was delicious!

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Lunch: Roast beef sandwich and a side Caesar garden salad with lettuce mix, Romaine, cucumber, tomato and Drew's Caesar Romano dressing, and Olivia's garlic and olive oil croutons.

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Snack: 0.8 oz. peanuts.


Dinner: Tonkatsu, rice, and sautéed cabbage. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: May 30, 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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Boiled and baked homemade whole wheat bagels.

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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. Stacy's everything bagel chips.


Dinner: Fried clams and French fries. And a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing. And a Saranac Adirondack lager.

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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: May 29, 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 and a spicy Blood Mary.

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Made the dough for homemade whole wheat bagels.

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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. And celery with ranch dip.

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Made a batch of sriracha chex mix.

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Snack: 0.5 oz. Stacy's everything bagel chips.


Dinner: Chicken paprika with rice and broccoli. And a half glass of Ponga 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: 132.8 lbs.

What I ate: May 28, 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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Started the poolish and soaker for homemade whole wheat bagels.

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Made a batch of Japanese-style beef curry.

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Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses 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: 132.4 lbs.

What I ate: May 27, 2017

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

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Roasted a chicken, 6.29 lbs.

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Made 4 servings of 5.2 oz. of sliced breast meat for dinner.

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Gravy for 4 servings at 6.0 fl. oz. each.

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Made 3 servings of 3.2 oz. of mixed light and dark meat for stir-fry (or chicken salad).

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

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Cooked 12 oz. of stewing beef in the sous vide for Japanese-style beef curry. 3 hours at 132°F.

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Cooked the carcass of the chicken, wings, and various other bits in the instant pot with onion, celery and carrot to make chicken soup.

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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 roasted garlic and peppercorn dressing. Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Snack: 1.0 oz. everything bagel chips.


Dinner: Roasted chicken, rice, gravy, and green beans. 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: 132.6 lbs.

What I ate: May 26, 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 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. And some more chips from the bottom of the bag.


Dinner: Turkey and cabbage stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

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

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Grilled, vacuum sealed and froze a rib eye steak.

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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: May 25, 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: Double bacon chicken sandwich (Cajun-rubbed grilled chicken breast, crispy bacon, bacon onion jam, pepper jack cheese and mayo served on Ciabatta) at Applebee's in Vestal, NY, with Dad. And a Water Street Brewing Company beer.

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Dinner: Japanese-style beef curry with rice 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: 132.8 lbs.

What I ate: May 24, 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 Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: 3 cracked pepper and olive oil Triscuits with mango fire 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: 131.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: May 23, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (baked Sunday).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Nachos. And a small Sauza Hornitos tequila.

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

What I ate: May 22, 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. And, later 1.0 oz. bagel chips.


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: Meatloaf, rice, gravy and green beans. And 2 glasses 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: 132.6 lbs.

What I ate: May 21, 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: Bacon and cheddar quiche and a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing. And a half glass of 90+ New Zealand sauvignon blanc. This was good; I got the quiche yesterday from The Meeting Place in Unadilla, NY and warmed it a little, 8 minutes at 350°F.

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Made a batch of buttermilk biscuits.

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Made a batch of pickled jalapeños.


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

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Dinner: Brooks barbecued chicken, previously vacuum sealed and frozen. Reheated in the sous vide.

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And 2 glasses of Vadossi Chianti riserva, 2012.


Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: May 20, 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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Made a head of roasted garlic.

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Made a batch of roasted garlic mashed potatoes.

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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 a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Saranac legacy IPA.

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Walked into town, 1.2 miles.


Snack: 0.9 oz. bagel chips.


Grilled some chicken breast tenders for meals like chicken and cheese enchiladas or grilled chicken quesadilla.

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Vacuum sealed and froze the rest of the package of chicken for future meals like spicy peanut chicken and broccoli, chicken paprika or chicken balsamic.

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Dinner: 2 slices of Digiorno stuffed crust frozen supreme pizza.

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And 2 glasses of Vadossi Chianti riserva, 2012.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: May 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. And, later, 1.0 oz. bagel chips.


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

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And a glass of Bota Box malbec.


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

What I ate: May 18, 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: 0.8 oz. peanuts.


Dinner: Salmon, rice, and sautéed spinach. And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


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

What I ate: May 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. And, later, a Kind oat and honey granola bar.


Lunch: Summer sausage English muffin sandwich and a side salad.

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


Dinner: Mongolian beef (new recipe). And 2 glasses 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: 132.8 lbs.

Mongolian beef #1

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I had a craving for this so I decided to make a test recipe. It's a little different preparation than I normally make so I wasn't sure how it would turn out. It was a little too salty, but it wasn't bad for a first attempt.

This recipe based on a half of this recipe, though I reduced the sugar significantly. If you want a recipe like you'd get in a restaurant, by all means add all of the sugar, but I like mine less sweet.

8 oz. beef (I used sirloin tip steak)
1 bunch of scallions

cornstarch
vegetable oil

2 oz. soy sauce (1/4 cup)
2 oz. water (1/4 cup)
1 tbsp. sugar
1 tbsp. garlic
1 tbsp. ginger


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The beef sliced and dredged in cornstarch:

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Heat 1 cup of vegetable oil in a wok to 360°F. Deep fry the beef for 2 minutes.

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Remove the beef from the oil and set aside.

Remove most of the oil from the wok.

Add the sauce ingredients and the white parts of the scallions and cook for a few minutes until reduced.

Add the beef again and cook for a minute. Add the green parts of the scallions.

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Serve with rice.

What I ate: May 16, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a toasted Lender's frozen plain bagel with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Beef with snow peas stir-fry.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: May 15, 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.


A maple walnut scone and coffee at The Meeting Place in Unadilla, NY.

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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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Walked 2.23 miles in 40:37.


Snack: 0.8 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: May 14, 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: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Dinner: Steak, wild rice mix, and broccoli.

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And 2 glasses of Cannonball Cabernet Sauvignon, California, 2009.

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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: May 13, 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, chicken noodle soup (leftover, from Denny's), and a Goose Island IPA.

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Snack: 2.0 oz. Doritos and a glass of Scurati Nero d'Avola 2014.

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Dinner: Chicken fried steak and a glass of Scurati Nero d'Avola 2014.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 134.0 lbs.

What I ate: May 12, 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. bagel chips.


Lunch: Veggie Buffalo "wing" and salad (new post). This was good!

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Walked 2.3 miles in 42:59.


Snack: 0.8 oz. peanuts.


Dinner: Bacon cheeseburger with barbecue sauce and fried jalapeños and a side Caesar salad. And a Long Trail Ale.

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

Veggie Buffalo "wings" and salad

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This was good. It's made with Morning Star Farms veggie classics Buffalo wings.

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The package says a serving is 5 "wings" and that seems reasonable. Here they are still frozen.

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I microwaved them for 45 seconds, then deep fried for 30 seconds. This is not a package-recommended method but works great. It's fast and they're nice and crunchy.

Served with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

What I ate: May 11, 2017

Breakfast: Canadian bacon, egg and cheese English muffin.

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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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Walked 2.11 miles.


Snack: 1.0 oz. bagel chips.


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

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And 2 glasses of Scurati Nero d'Avola 2014.

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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: May 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, a Chobani raspberry Greek yogurt with granola.

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Lunch: Veggie chicken fingers, salad, and French fries (new post). This was good!

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Walked 2.11 miles in 37:09.


Snack: 0.8 oz. peanuts.


Dinner: Roast beef, rice, gravy and broccoli. 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: 132.8 lbs.

Veggie chicken fingers, salad, and fries

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This was a good!

It's four Gardein seven grain crispy tenders. I microwaved them for 45 seconds then deep fried them for 40 seconds. Four tenders would normally be 200 calories, but it's probably a little more after being deep fried, which is much better tasting but not one of the recommended cooking methods.

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Also 2.5 oz. (before cooking) of frozen French fries.

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And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing,


What I ate: May 9, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a Lender's frozen plain bagel, toasted, with butter.

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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. And a half glass of Pomelo New Zealand sauvignon blanc.

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Walked to the bank and post office, about 1.2 miles.


Snack: An oat and honey Kind granola bar. Yes, I cut it up into small squares.

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I made a meatloaf today; vacuum sealed and froze 3 servings of meatloaf and gravy.

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Dinner: Meatloaf, rice, gravy and green beans.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: May 8, 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. And, later, 0.8 oz. bagel chips. These were good!

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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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Dinner: Salmon and rice.

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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: May 7, 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: Spicy tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips and queso dip.

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

What I ate: May 6, 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 Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Mackerel and spinach rice bowl (new recipe) and a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


And two mint juleps (Alton Brown's recipe) with Woodford Reserve bourbon for the Kentucky Derby!

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

Mackerel and spinach rice bowl

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It's not much of a recipe, as I made it with Mom's mackerel, previously vacuum sealed and frozen. It's good, though!

The mackerel was originally made with a sauce that contained soy sauce and ginger, I think.

Here's my spinach, and the mackerel, diced.

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Into a sauté pan with olive oil.

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Here's the white sushi rice in my bowl. It was previously refrigerated, so I warmed it in the microwave for 40 seconds.

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With the spinach, a splash of sake, a tiny bit of sugar (maybe 1 tsp.) and soy sauce.

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This was good! I like preparing it this way.

What I ate: May 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.  And, later, 0.8 oz. peanuts.


Lunch: Reuben sandwich. And 2.8 oz. French fries.

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

What I ate: May 4, 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.


Made a batch of Sriracha chex mix.

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Lunch: Roast beef 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: 1.0 oz. potato chips and French onion dip. And some more chips from the bottom of the bag.


Dinner: Onions and spinach with kamaboko. And a half glass of Ponga New Zealand sauvignon blanc.

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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: 133.0 lbs.


What I ate: May 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.


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: 0.8 oz. peanuts.


Dinner: Beef and zucchini lasagna. And 2 glasses of Château Vieux Manoir Bordeaux 2012.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: May 2, 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: 0.8 oz. peanuts.


Dinner: Steak and baked potato.

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And 2 glasses of Château Vieux Manoir Bordeaux 2012.

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Grilled, vacuum sealed and froze a package of Johnsonville pork stadium bratwurst.

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Grilled, vacuum sealed and froze teriyaki London broil I marinated yesterday.

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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: May 1, 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: Bratwurst and sauerkraut with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle Thousand Island dressing. And a few Kettle Chips hot jalapeño potato chips.

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Marinated a small flank steak in homemade teriyaki marinade.

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Dinner: Roasted pork and rice.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

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