June 2017 Archives

What I ate: June 30, 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, half of a chili mango lime muffin from The Meeting Place in Unadilla, NY.

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Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, and Drew's chipotle ranch dressing.

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds.

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Marinated the tofu for dinner.

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Made a batch of sweet and spicy garlic sauce.

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Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And a glass of Ponga New Zealand sauvignon blanc.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: June 29, 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. And, later, a Kind maple and pumpkin seed granola bar.


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: Nachos. And a Patron anejo tequila.

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

What I ate: June 28, 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: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, and Drew's Thousand Island dressing.

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Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Stacy's everything bagel chips.


Dinner: Pork Spare Ribs and French fries.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: June 27, 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. And, later, a blueberry Greek yogurt with granola.

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Made a batch of Sriracha chex mix.

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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: 0.8 oz. peanuts.


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

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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: June 26, 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. And celery with ranch dip.

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Marinated some pork for Miso marinated pork. Cooked the rest of the pork in the sous vide for pork for stir-fry.

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Cooked roast beef and gravy. I did it the old-fashioned way, in the oven, instead of the sous vide! Packaged 3x sliced for dinner (5.0 oz. each) with 5.0 oz. gravy. And 3x packages of 3.0 oz. for stir-fry.

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6 servings of pork for stir-fry, 3.2 oz. each.

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Snack: Stacy's everything bagel chips.


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

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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: June 25, 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, 1.0 oz. Stacy's everything bagel chips.

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

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Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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Dinner: Thai style pork with peppers, onions, and basil. 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: 132.6 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: June 24, 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 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. potato chips and French onion dip.


Dinner: Mackerel and spinach rice bowl. 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: 132.6 lbs.

What I ate: June 23, 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 with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And celery with ranch dip.

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds. And, later, 0.5 oz. more almonds.

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Dinner: Turkey and cabbage stir-fry. 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: 130.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: June 22, 2017

Breakfast: Bacon, egg and cheese English muffin with 3 1/2 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: 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: Barbecued chicken and potato salad. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.6 lbs.

What I ate: June 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, 1.0 oz. Stacy's everything 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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Snack: 3 cracked pepper and olive oil Triscuits with mango fire cheddar.

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

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: June 20, 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 "wings," celery and salad.

ate.2017.06.20.l.jpgSnack: 0.8 oz. peanuts.


Dinner: Pasta with grilled chicken, zucchini and garlic scape pesto. 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: 131.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: June 19, 2017

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken Caesar salad.

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Snack: 0.8 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli.

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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: June 18, 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.

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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: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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

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

What I ate: June 17, 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. And, later, 0.8 oz. Stacy's everything bagel chips.


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 Switchback Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Pork and vegetable Thai curry (new recipe). This was really good! And a half glass of Kim Crawford New Zealand sauvignon blanc.

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And 2 glasses of Tomaiolo Chianti classico riserva 2011.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

Pork and vegetable Thai curry

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This was really good! I made it with things I had on hand, based loosely on this recipe and this recipe.

1/2 small yellow onion, sliced
1 carrot, thinly sliced
1/2 small green pepper, sliced
1 tbsp. ginger, minced
1 tbsp. garlic, minced
spinach
cilantro
basil

ate.2017.06.17.c1.jpgAdd a little oil to the sauté pan. Cook the onion for a few minutes.

Add the carrot and cook for a few minutes.

Add cooked sliced pork (3.0 oz.), green pepper, garlic, and ginger and cook for a few minutes.

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Add:

1 tbsp. Thai red curry paste
1 tbsp. chili garlic sauce (optional for added heat)
1 tsp. rice vinegar
1 tsp. soy sauce
4.0 oz. unsweetened coconut milk

Cook for a few minutes. If it starts to get too thick, add a little water. I added 1-2 oz. water.

Add a minute before serving:

spinach

And right before serving:

cilanto and basil
freshly ground black pepper

Serve with rice.

I only used a quarter of the can of coconut milk, but it appears that it can be frozen so I vacuum sealed and froze it. We'll see how it works when I use a defrosted package.

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Update July 10, 2017: The frozen coconut milk worked fine. I didn't even need to blend it first, I just poured it out of the defrosted, vacuum sealed bag. I also added the 1 tbsp. of chili garlic sauce for a bit of spice.

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What I ate: June 16, 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 strawberry Greek yogurt with granola.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Beef and zucchini lasagna.

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And 2 glasses of Tomaiolo Chianti classico riserva 2011.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

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

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Snack: 0.8 oz. peanuts


Dinner: Teriyaki barbecued pork with rice and broccoli. And a glass 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: 131.8 lbs.
.

What I ate: June 14, 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. Stacy's everything 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: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds.

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

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And, later, 2 glasses of Bota Box malbec. And 1.0 oz. Doritos.


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

What I ate: June 13, 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. And, later, a Kind oat and honey granola bar.


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: Nachos. And a Patron anejo tequila.

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

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And a glass of Bota Box malbec.



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

What I ate: June 12, 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 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 Kim Crawford New Zealand sauvignon blanc.

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and almonds.

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

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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: June 11, 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.

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips and a half glass of 90+ New Zealand sauvignon blanc.

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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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Vacuum sealed and froze most of the barbecued chicken.

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Dinner: Barbecued chicken and French fries. 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: 132.6 lbs.

What I ate: June 10, 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 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 citra pils. And some more chips from the bottom of the bag.

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Dinner: Veggie sausage and green pepper stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: (forgot to weigh)
Weight at the beginning of the next day: 133.0

What I ate: June 9, 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 oats and honey granola bar.


Lunch: Veggie chicken patty 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.


Dinner: Barbecued chicken and baked beans.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: (forgot to weigh)

What I ate: June 8, 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.


Cooked and froze 2 pounds of bacon.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. pretzels and spicy Chinese mustard.

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Dinner: Szechuan beef (new recipe). 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: 132.6 lbs.

Szechuan beef

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I made up a new recipe for Szechuan beef, loosely modeled on this recipe. It was good, but it needs more sauce.

Sauce:

1 tbsp. chili garlic sauce
1 tbsp. soy sauce
1/2 tsp. hot pepper sesame oil
1/2 tsp. toasted sesame oil
1/2 tsp. cornstarch
1 tsp. Mirin
1 tbsp. water


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carrot, sliced
green pepper, thinly sliced
sereno pepper, sliced on the bias
scallions, white and green parts separated
garlic, minced

1 tsp. Szechuan peppercorns, cracked



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2.8 oz. cooked and sliced beef

Stir fry the carrot white parts of the scallion for a a few minutes softened.

Add the green pepper and beef and cook for a few minutes.

Add the garlic and serano pepper.

Add the green parts of the scallion and peppercorns.

Add the sauce.

Serve with rice.

What I ate: June 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.


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: 0.8 oz. peanuts. And, later, 1.0 oz. Stacy's everything bagel chips.


Dinner: Roasted chicken, green beans, gravy and rice. 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: 132.4 lbs.

What I ate: June 6, 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. And, later, 0.9 oz. Stacy's everything bagel chips.


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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Vacuum marinated some thin-sliced boneless pork chips in homemade teriyaki marinate. (I did just do that, I wrote the wrong month on the label!).

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds.

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Grilled the pork chips and vacuum sealed and froze the second serving.

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Dinner: Teriyaki barbecued pork with rice and broccoli. And a glass 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: 132.2 lbs.

What I ate: June 5, 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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Snack: 0.8 oz. peanuts.


Dinner: Sautéed scallops with asparagus and couscous (new recipe). This was good! And a half glass of 90+ New Zealand sauvignon blanc.

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

Sautéed scallops with asparagus

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This was good! It's basically the recipe from Ruhlman's Twenty by Michael Ruhlman. Page 233.

I served mine with couscous, which went well with the asparagus sauce.

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The asparagus sauce is just the cooked and blended asparagus, with salt and a little butter. It's necessary to add water to get the asparagus to blend, but I added a little too much. This is before boiling it off and adding the butter.

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Season 4-5 oz. scallops with salt and freshly ground white pepper. I cooked the scallops in about 3/16" of canola oil at 360°F. Turn after 90 seconds, cook for 3 minutes total. They were really good!

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Drain on paper towels before plating in the sauce.

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What I ate: June 4, 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: Homemade clam chowder, side Caesar garden salad, and a slice of homemade bread. And a glass of 90+ New Zealand sauvignon blanc.

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, almonds, and a half glass of 90+ New Zealand sauvignon blanc.

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Dinner: Crushed hamburger with spinach and rice. 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: 132.2 lbs.

What I ate: June 3, 2017

Breakfast: Roasted asparagus fritata (new post). With a homemade buttermilk biscuit (previously frozen). 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. Kettle Chips hot jalapeño potato chips, and a Switchback citra pils.

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

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Dinner: Grilled chicken quesadilla, 1.0 oz. tortilla chips, and a small Sauza hornitos silver 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.

Roasted asparagus fritata

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I threw this together with stuff in my refrigerator and loosely based on this recipe and it was good. I made exactly one serving, so you may want to adjust the amounts.

Preheat the oven to 350°F.

Some thin asparagus, half a shallot, Italian parsley, and microplaned Parmigiano-Reggiano.

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Heat an oven-safe sauté pan over low heat and cook the thinly sliced shallots until soft. Makes sure they don't burn. Pictured with the chopped parsley, divided into the larger part that gets mixed into the eggs (lower) and sprinkled on top when done (top).

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Toss the asparagus with olive oil, salt and black pepper. Transfer to oven and bake for 8 minutes for thin asparagus or longer for larger asparagus.

ate.2017.06.03.c2.jpgBeat two eggs. Add salt, freshly ground white pepper, the cooked shallots, and more of the chopped parsely.

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The asparagus out of the oven.

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Coat a smaller oven-safe sauté pan with spray oil and heat. Add the asparagus, then the egg mixture. Cook until the egg starts to set, then transfer to the oven.

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Cook for 5 minutes or so until the egg has fully set.


Serve with a homemade buttermilk biscuit.

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What I ate: June 2, 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: 1/4 of a blueberry crumb muffin. And, later, 1.0 oz. Sriracha chex mix.

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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: 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: 132.0 lbs.

What I ate: June 1, 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 "wings" and salad.

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Dinner: Asparagus and prosciutto pasta and a glass of 90+ New Zealand sauvignon blanc.

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

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