October 2017 Archives

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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This page is an archive of entries from October 2017 listed from newest to oldest.

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