October 2017 Archives

What I ate: October 31, 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 sausage and green pepper stir-fry.

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Dinner: Cranberry chicken apple salad at Denny's in Oneonta, NY, with Dad. "Grilled seasoned chicken breast, glazed pecans, apple slices and dried cranberries atop a bed of spring mix. Served with balsamic vinaigrette." It was good!

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: October 30, 2017

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Spaghetti with meatless balls.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: October 29, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen 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.


I was busy working on a project and decided to keep going rather than stop for lunch, but by the time I was done it was pretty close to dinner time, so I figured I'd just skip it.


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

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Dinner: Veggie beef and snow peas. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: October 28, 2017

Breakfast: Kimchi scrambled eggs (new post). This was really good, I don't know why I haven't made this before. With a slice of Heidleberg multigrain toast with butter.

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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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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing, and a Switchback Ale.

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

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Dad, Jan and Steve. I forgot to take a picture, but it looked almost exactly like this:

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.

Kimchi scrambled eggs

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This was really good! I like the combination of the spicy kimchi and the salty oyster sauce.

I used some kimchi. I get it from Mama O's premium kimchi. Cut into bite-sized pieces.

And a handful of spinach.

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Cook the kimchi in olive oil for a few minutes.

Add the scrambled egg to the other side of the pan. Add the spinach.

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Add a little oyster sauce and soy sauce.

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Combine the ingredients and serve.


Update November 6, 2017: I made it with 2 eggs and served it on a bed of rice instead of with toast, and this way is really good!

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What I ate: October 27, 2017

Breakfast: Veggie chorizo breakfast burrito.

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Snack: 1.0 oz. Sriracha chex mix.


Made a new batch of Sriracha chex mix.

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Lunch: Veggie chicken Caesar salad.

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Dinner: Fried chicken. I prefer to debone my fried chicken and cut it into bite-sized pieces in the kitchen. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: October 26, 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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Walked 2.46 miles in 39:55.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 25, 2017

Breakfast: Veggie chorizo breakfast burrito (new recipe). This was good. I think the real chorizo version is better, but this is good.

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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. The grocery store hasn't had these for a few months; I'm glad they're back in stock!

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Walked 2.17 miles in 36:37.


Snack: 0.8 oz. peanuts.


Made a batch of marinara sauce.

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Dinner: Spaghetti with meatless balls (new recipe). This was good; it's basically spaghetti and meatballs with homemade marinara, but with vegetarian meatless balls. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

Spaghetti with meatless balls

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This was good! It's basically spaghetti and meatballs, but made with homemade sauce and vegetarian meatless balls.

I started by making a batch of homemade red wine marinara.

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And I used a package of gardein classic meatless meatballs. These are good; one package makes 4 servings of 3 balls each.

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I followed the recommended preparation of heating the frozen balls in sauce. In this case, it's 20 oz. of marinara and 1 package of meatless balls.

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And the 3 remaining packages of meatless balls, and 4 packages of just marinara (5.0 oz. each), cooling before freezing.

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Update October 30, 2017

Reheating this worked really well. I put the frozen vacuum sealed bag in the sous vide for 40 minutes at 140°F. I then transferred it to a sauté pan over low heat. That step is optional, but sometimes the sauce gets a little watery after freezing, and this provides an opportunity to fix that. Also, I liked to toss the cooked pasta with the sauce before plating, so it's nice and evenly coated. Since I need a vessel to do that, I might as well just do it in the sauté pan rather than a separate bowl.

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Veggie chorizo breakfast burrito

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This is basically the same as my regular chorizo breakfast burrito but made with veggie chorizo. It's pretty good. I think the real chorizo one is better, but this is good.

I used one Lightlife smart sausages chorizo link to make two servings of burrito filling. I froze the remainder.

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Here it is diced.

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And the onion, green pepper, and chopped jalapeños. The burrito filling for two servings is on the right. The left side is for spicy western omelette filling.

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Since the veggie chorizo cooks quickly I cooked everything at once, though I did keep the veggies and veggie chorizo separate until it was nicely browned.

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All done and refrigerated for breakfasts this week.

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What I ate: October 24, 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 sausage and green pepper stir-fry.

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Walked 1.70 miles in 28:40. It's been a long time since I've gone for a walk so I didn't want to go too far.


Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Tofu and vegetable Thai curry. That's actually the recipe for the pork version. The tofu version was pretty good. I mistakenly assumed since the sauce was so flavorful I didn't need to marinate the tofu first. It would have been better if I had marinated the tofu first, I think. With a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: October 23, 2017

Breakfast: Egg, toast and bacon. With one egg, 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.

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Dinner: Digiorno rising crust supreme pizza. And two glasses of Bota Box malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: October 22, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen 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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Today I made the chorizo breakfast burrito filling with Lightlife smart sausage vegetarian chorizo. We'll see how it tastes on Wednesday. It looks good while cooking.

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

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Lunch: Veggie Buffalo "wings" and salad. And a Switchback Ale.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: October 21, 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, a Kind maple and pumpkin seed granola bar.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing, and a Switchback Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Chicken and cheese enchiladas with Mexican rice and refried beans.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: October 20, 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: 0.7 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli and rice. And a half glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: October 19, 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: Reuben sandwich and potato salad at Suzy's Bakeshop Cafe in Sidney, NY, with Dad.

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Dinner: Veggie chicken and cabbage stir-fry with rice.

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And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

Veggie chicken and cabbage stir-fry

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This was good! It's basically turkey and cabbage, but made with veggie chicken.

I used Gardein teriyaki chick'n strips, without the sauce.

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1 serving is 75 grams, about 4 strips. Microwave for 30 seconds from frozen, then dice.

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Stir-fry with cabbage and freshly minced garlic in a little olive oil. Season with salt and freshly ground pepper. It's delicious!

What I ate: October 18, 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 and snow peas.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: I reconfigured the leftovers from yesterday's dinner, since it would be difficult to get the bread nice and crispy again and I think I ate the equivalent of a half of a loaf of bread yesterday.

I made a 1.8 oz. serving of spaghetti noodles, reheated the sausage, peppers and sauce from yesterday in a sauté pan, and then combined. I also added red pepper flake. And had a glass of Bota Box malbec. I think it was better this way!

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 17, 2017

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.8 oz. peanuts. And 0.5 oz. Stacy's everything bagel chips.


Dinner: Smothered sausage and pepper sandwich at Roma in Sidney, NY, with Dad. And a huge dinner roll. I ate one of the two sandwiches and brought the other half home as leftovers.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: October 16, 2017

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

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Snack: 1.0 oz. Sriracha chex mix.


Baked a batch of buttermilk biscuits.

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And ate the small remainder biscuit, with butter.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Meatloaf, rice, gravy, and green beans. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: October 15, 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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Vacuum sealed and froze a package of chicken breast tenders.

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

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Lunch: Turkey club 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: 0.7 oz. peanuts.


Dinner: Veggie beef with scallions and bean sprouts.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: October 14, 2017

Breakfast: McDonalds sausage McMuffin with egg.

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Dad had an extra one, so he dropped it off a few days ago. Reheating one whole in the microwave as a very unsatisfying experience so I tried to separate it into its components before refrigerating, which worked surprisingly well.

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That let me toast the English muffin, and reheat the rest separately. Egg for about 32 seconds. Sausage for about 28 seconds. I removed the orange cheese and replaced it with Cabot extra sharp cheddar. It was quite good!

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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 Leinenkugel's Märzen. 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: Nachos. And a small Sauza hornitos tequila.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: October 13, 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.

ate.2017.10.13.b.jpgSnack: 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: 0.7 oz. peanuts.


Dinner: Veggie chicken kimchi and cabbage (new recipe). This was really good! And a half glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

Veggie chicken kimchi and cabbage

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This was really good! For the protein I used 75 grams of gardein chick'n strips (vegan). I just used 5 strips (75 grams), not the included sauce. Microwaved for 30 seconds from frozen and then diced.

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The ingredients included some cabbage, garlic, the diced veggie chicken and some kimchi (Mama O's original premium kimchi).

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Cook the cabbbage and the veggie chicken for a few minute in a little olive oil. Add the garlic and kimchi and cook for a few minutes.

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For extra spice and flavor I added a generous tablespoon of gochujang:

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Looks good!

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What I ate: October 12, 2017

Breakfast: Canadian bacon, egg and cheese English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Pork with scallion and broccoli stir-fry and a glass of Bota Box malbec.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 11, 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: Ham and cheese croissant 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 hot mustard.


Dinner: Chicken paprika with rice and broccoli. And a half glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

Ham and cheese croissant

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This is a delicious lunch sandwich!

Cut the croissant in half. Put Dijon mustard on the bottom half. Add 4 slices of smoked deli ham and a slice of Swiss cheese.

Heat on a sheet pan at 350°F for 8 minutes. Keep the halves separate until serving so the cheese melts more easily.

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It's possible to freeze croissants, and this is a good use for the frozen ones since the sandwich is baked briefly.

What I ate: October 10, 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 maple and pumpkin seed granola bar.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Pork and vegetable Thai curry. And a half glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: October 9, 2017

Breakfast: Egg, toast and bacon. With one egg, 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 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 Stroganoff and a glass of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: October 8, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen 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: Bratwurst and sauerkraut and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing. And a Switchback Ale.

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Snack: 2.0 oz. Doritos and Bota Box malbec.


Dinner: 5 Buffalo veggie nuggets, celery, and ranch dip, 2.6 oz. French fries, and a Leinenkugel's Märzen.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: October 7, 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, Kettle chips hot jalapeño potato chips, and a Leinenkugel's Märzen. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Marinated the pork for miso marinated the pork. Also cooked the rest of the pork roast in the sous vide for stir-fry pork.

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Dinner: Miso marinated pork with asparagus and rice. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 6, 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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Cooked and froze 2 pounds of bacon.

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Dinner: Asparagus and prosciutto pasta. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: October 5, 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: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Veggie beef and snow peas. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.


Veggie beef with snow peas

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This is really the same as a regular beef (or pork) with snow peas, but make with vegan beef. It's actually really good this way!

I used Gardein home style beefless tips.


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90 grams, microwaved for 30 seconds from frozen, then each "tip" sliced in half.

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Cook the snow peas for a minute in olive oil. Add the veggie beef a and cook until browned and cooked through.

Season with garlic powder, freshly ground black pepper, vegetarian stir-fry sauce, and soy sauce. Serve with rice.

What I ate: October 4, 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.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Brooks barbecued chicken and a baked potato. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: October 3, 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: Roast beef sandwich and Kettle Chips hot jalapeño potato chips.

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Dinner: Veggie beef with broccoli and scallions. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

Veggie beef with broccoli and scallions

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This was good. It's basically the same as regular beef with scallion and broccoli stir-fry but made with Gardein home style beefless tips.


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90 grams, microwaved for 30 seconds from frozen, then cut in half.

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Then just cook as if beef. Add a little vegetarian stir-fry sauce and soy sauce at the end. Delicious!

What I ate: October 2, 2017

Breakfast: Egg, toast and bacon. With one egg, 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: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

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Dinner: Japanese-style beef curry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: October 1, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain bagel (I ran out of my homemade whole wheat bagels) 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, 0.6 oz. Stacy's everything bagel chips.

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Lunch: Ham and Swiss cheese croissant. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Fried chicken and potato salad. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 129.4 lbs.

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