December 2017 Archives

What I ate: December 10, 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 omelette filling for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

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Lunch: Veggie 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. And a Switchback Ale.

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

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Dinner: 2 slices of Digiorno rising crust supreme pizza. And 2 glasses of San Fabiano Chianti, 2013.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: December 9, 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, 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: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of San Fabiano Chianti, 2013.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 8, 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: Curried veggie chicken salad croissant (new recipe) and a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing. This was really good!

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Dinner: Brooks Barbecued Chicken. And a glass of Bota Box malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.8 lbs.

Curried veggie chicken salad croissant

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This was really good! It's a curried chicken salad, made with veggie chicken. I served it on a croissant, since I had a fresh one to use, but it would also be good on regular bread.

It's made with 75 grams of gardein veggie chick'n strips, 4 strips. The package says teriyaki, but that's the sauce, which is separate. They're plain until you add the sauce, which I didn't for this recipe.

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Cook for 6 minutes in olive oil. Flip once at 3 minutes.

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They look pretty good! Make them a little ahead so they can cool off a bit before dicing and using in the salad.

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Halved croissant with lettuce mix on the bottom.

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A little celery and red onion.

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It's good with about 1 tsp. mango chutney to give a little flavor and sweet. You could use a little honey, or completely omit it if desired.

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The rest is about 1 tbsp. mayonnaise (could you yogurt instead), salt, freshly ground pepper, curry powder, and ginger power.

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On the bed of lettuce.

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This was really good. Pictured above with a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing.

What I ate: December 7, 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.


Started 12 oz. of cut stewing beef in the sous vide for Japanese-style beef curry. 2 hours at 133°F.

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Lunch: Spicy tuna salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Finished making Japanese-style beef curry. Vacuum sealed and froze 4 servings of about 8.0 oz. each.

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Dinner: Gardein fishless filets, French fries, and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a Switchback Ale.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: December 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: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. And a few more chips.

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Dinner: Veggie chicken and cabbage stir-fry and rice. And a glass of Ferlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: December 5, 2017

Breakfast: Spicy veggie, mushroom and cheese omelette (new post). 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, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 3 Roasted garlic Triscuits with horseradish cheddar.

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Dinner: Thanksgiving turkey, mashed potatoes, dressing and gravy. Previously vacuum sealed and frozen. With a half glass of Starborough New Zealand sauvignon blanc.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

Spicy veggie, mushroom and cheese omelette


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This was OK. The mushroom weren't quite to my liking. On the other hand, I'm not a huge fan of mushrooms.

I prepared the onions, green peppers, jalapeños and mushroom on Sunday when I prepped the chorizo breakfast burrito filling. The omelette filling is on the left.

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Cook in a sauté pan and seasoned with salt and freshly ground pepper. Cooled and stored in a container in the refrigerator.

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Today (Tuesday) a beat two eggs and seasoned with salt and pepper. Cooked in a sauté pan.

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Flipped and filling added. I reheated the filling in the microwave for 30 seconds.

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And a little cheese. I used Sargento four cheese Mexican, as that's what I had on hand for shredded cheese.

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Served with a homemade buttermilk biscuit (previously frozen).

What I ate: December 4, 2017

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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: 3 Roasted garlic Triscuits with horseradish cheddar.

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Dinner: Spaghetti with meatless balls.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 3, 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 omelette filling 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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Made a batch of cranberry orange muffins (new recipe). These were really good!

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Snack: Cranberry orange muffin.

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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. And a Switchback Ale.

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec. It's twice the amount pictured.

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Dinner: Fried chicken wings. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

Cranberry and orange muffins

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I had a few fresh cranberries left over from Thanksgiving so I made some muffins. This is a half recipe of this recipe but they were really good, worth making a full batch.

1 cup flour
1/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cranberries
1 egg
3/8 cup orange juice
1/8 cup vegetable oil
1/2 tsp. orange rind

Preheat oven to 400°F.

Combine the dry ingredients and cranberries.

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Combine the wet ingredients.

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Add the egg and juice mixture to the dry and gently fold together. Spoon into a muffin pan.

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Bake for 15 minutes at 400°F.

What I ate: December 2, 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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Made a batch of Spicy Vegetarian Chili.

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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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Made a batch of meatless balls and homemade marinara (new recipe).

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Dinner:Spicy Vegetarian Chili and a side Caesar salad. And a glass of Bota Box malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.2 lbs.

Spaghetti with meatless balls #2

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I slightly modified by recipe from my original recipe for spaghetti with meatless balls to make one serving of homemade marinara for four servings with no leftover marinara.

olive oil
1/2 yellow onion, finely diced
2-3 cloves garlic, minced
1 stalk celery, finely diced
1 carrot, finely diced
3 oz. red wine
1 can diced tomato (28 oz.)
dash of red pepper flakes (optional)
1 bay leaf
1/2 tsp. oregano

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In a large pot over low to medium-low heat, add olive oil to coat the bottom of the pan.

Add the onion and garlic and sweat for 5 minutes, until translucent, making sure not to burn either.

Add the celery and carrots and continue to cook for 10 more minutes until softened.

Add the red wine and increase the heat to medium-high. Cook for 2 to 4 minutes or until most of the liquid has evaporated.

Add the canned tomato and bay leaf and continue to cook over medium-high heat until the sauce begins to bubble. Add the red pepper flakes.

Lower the heat and simmer for 40 minutes. Level 2 on my induction hot plate. If the sauce gets too dry, add some water. I added 4 oz.

Add 1/2 tsp. oregano.

Add the frozen meatless balls. I like the Gardein classic meatless meatballs. The package has 4 servings. Simmer for 20 more minutes.

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Remove bay leaf. Add salt and pepper.

Diced tomatoes makes a really chunky sauce. You could use crushed tomatoes to make a smoother sauce, or blend it if you wanted really smooth sauce.

I vacuum sealed and froze all four servings. It's easier to reheat in the sous vide.

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I put the frozen vacuum sealed bag in the sous vide for 40 minutes at 140°F. I then transfer 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.


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

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

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

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

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