December 2017 Archives

What I ate: December 31, 2017

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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

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

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Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing. And a few Kettle Chips chile verde potato chips. And a Switchback Ale.

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


Dinner: Cheeseburger and French fries. And 2 glasses 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: 126.6 lbs.

What I ate: December 30, 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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Snack: Cranberry orange muffin (previously frozen).

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

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

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: December 29, 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 Switchback Ale.

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


Dinner: Spaghetti with meatless balls. And 2 glasses of Hobson Estate pinot noir. California, 2016.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: December 28, 2017

Breakfast: Canadian bacon, egg and cheese English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie beef with broccoli and scallions.

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Snack: 3 roasted garlic Triscuits with horseradish cheddar.

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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: 125.2 lbs.

What I ate: December 27, 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.


Made a batch of sriracha chex mix.

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Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing.

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Dinner: Steak, baked potato and broccoli.

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And 2 glasses of Hobson Estate pinot noir. California, 2016.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: December 26, 2017

Breakfast: Spicy veggie, black bean and cheese 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: Quarter pounder with cheese at McDonalds in Sidney, NY, with Dad.

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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: 125.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: December 25, 2017

Breakfast: Kimchi scrambled eggs on a bed of rice.

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

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And, later, a cranberry orange muffin (previously frozen).

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 3 roasted garlic Triscuits with horseradish cheddar and a half glass of Fernlands New Zealand sauvignon blanc.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses of Chateau Tour Saint-Germain Cotes de Bordeau 2010.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: December 24, 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 veggie, black bean and cheese 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.


Lunch: Bean sprouts with kamaboko and scallions.

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Cooked a eye of round roast beef (a little over a pound) in the sous vide, 90 minutes at 128°F, then chilled. This was a good temperature, might even be do 127°F next time.


Made a batch of gravy with the liquid from the sous vide bag, plus 12 oz. of water and 1/4 cup flour, combined.

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I made 3x servings for dinner (about 4.4 oz. each), 2x for sandwich (about 3.0 oz.) and 1x for stir-fry (3.2 oz.).

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Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Doritos.


Dinner: Roast beef, rice and gravy and green beans.

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And 2 glasses of Chateau Tour Saint-Germain Cotes de Bordeau 2010.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: December 23, 2017

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

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Vacuum sealed and froze the rest of the can of Amy's refried black beans.

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And also a can of Amy's regular refried beans with green chiles, as I opened the wrong can first.

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And vacuum sealed and froze 1 pound of pastrami in 5 servings of 3.2 oz. each.

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

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Snack: Cranberry orange muffin (previously frozen).

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale. And more chips.

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Dinner: Buffet Star in Vestal, NY, with Dad, Jan, and Steve.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: December 22, 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

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


Dinner: Sausage Parmesan sub at Main Street 88 Tavern in Sidney, NY, with Dad. And a Blue Moon beer. This was good, but I ate too much!

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Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: December 21, 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: Veggie chicken Caesar salad.

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Snack: 1.0 oz. Kettle Chips chile verde potato chips. These are pretty good; I think I like hot jalapeño better, but these are good.

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Dinner: Shrimp pad Thai. And a half glass of Fernlands New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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Weight at beginning of the day: 124.2 lbs.
Weight at the beginning of the next day: 124.2 lbs.

What I ate: December 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: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing.

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Dinner: Veggie beef, scallions and bean sprouts (new recipe). This was good!

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 124.2 lbs.

Veggie beef, scallions and bean sprouts

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This is really just Beef (or pork) with bean sprouts and scallion stir-fry but made with veggie beef. But it's good!

It's made with Morningstar Farms veggie steak strips. I like these better than the Gardein beefless tips.

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There's 80 grams of steak strips, microwaved for 30 seconds, then cut in half.

The rest is just scallions and mung bean sprouts.

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Heat a sauté pan. Add olive oil and cook the white parts of the scallions and the steak strips for a few minutes.

Add the bean sprouts and cook for a few minutes.

Add the green parts of the scallions and cook for a few minutes.

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

What I ate: December 19, 2017

Breakfast: Spicy veggie, black bean and cheese omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


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

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Marinated pork for miso marinated pork.

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Cooked the remainder of the pork in the sous vide for stir-fries.

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Made and froze a batch of tonkatsu.

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Dinner: Miso marinated pork, rice, and broccoli. And a glass of Bota Box malbec.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 18, 2017

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie beef with snow peas.

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


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: 125.2 lbs.
Weight at the beginning of the next day: 124.6 lbs.

What I ate: December 17, 2017

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy veggie, black bean and cheese 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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And, later, a homemade blueberry muffin (previously frozen).

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Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing. And a Switchback Ale.

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Dinner: Nachos. And a Patron anejo tequila.

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

What I ate: December 16, 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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Dinner: Fried chicken (1 breast) and a side of kimchi. And a glass of Bota Box malbec.

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Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 15, 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 side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Dinner: Turkey and cabbage stir-fry and rice. And a glass of Fernlands New Zealand sauvignon blanc. And, later, a glass of Bota Box malbec.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.0 lbs.

What I ate: December 14, 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 cranberry orange muffin (previously frozen).

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Lunch: Veggie Buffalo "wings" and salad.

ate.2017.12.14.l.jpgSnack: 1.0 oz. peanuts.


Dinner: Kimchi fried rice with veggie chorizo (new post). This was good!

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

Kimchi fried rice with veggie chorizo

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This was really good!

The protein is Lightlife smart sausage, chorizo style. I used half of one for one serving of fried rice. I'm not 100% sold on this; I might switch to Morningstar veggie sausage crumbles next time.

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Diced chorizo and kimchi. I could have used a little more kimchi, which is Mama O's super spicy.

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Some rice (Nisihki sushi rice, previously cooked and refrigerated), and 1 egg, scrambled.

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I forgot to take a picture of the vegetables:

1/2 yellow onion, finely diced
1/2 green pepper, finely diced
1 small carrot, finely diced

Cook the onion, celery and veggie chorizo until the onion and carrot have softened.

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Add the green pepper and cook some more.

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Add the kimchi and cook for a few minutes.

Push to half of the pan, add the egg.

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Scramble the egg.

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Combine all of the ingredients and add the rice. Lower the heat. Cook for a few minutes until hot. Season with freshly ground black pepper and soy sauce. And maybe next time I'll add some gochujang.

Update February 16, 2018

This time I used 2 Morningstar veggie sausage links, diced, and I like it much better this way.

The veggies.

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Veggies and sausage cooked. Ready to add the kimchi, then later the rice.

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It was delicious!

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What I ate: December 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.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad croissant 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: Eggplant Parmesan. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: December 12, 2017

Breakfast: Spicy veggie, black bean 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. And, later, a Kind maple and pumpkin seed granola bar.


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: Chili with beef and vegetables, cornbread, and a glass of Bota Box malbec.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 124.4 lbs.

Spicy veggie, black bean and cheese omelette

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This was really good! I was looking for a vegetarian alternative to my spicy ham omelette, and I like this one.

On Sunday, while I was making the chorizo breakfast burrito filling, I also made the onion, green pepper and jalapeño filling. At the end I added some black beans.

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I refrigerated it until today in a small Pyrex container.

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I prepared a two-egg omelette. While the eggs were cooking, I reheated the filling, 40 seconds on high in the microwave, and add 1-2 tbsp. salsa,

Flip the egg and add the filling on half, and top with cheese. I used Sargento 4-cheese Mexican since it's what I had handy, and it goes well with this dish.

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Fold the egg over and serve.

What I ate: December 11, 2017

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a cranberry orange muffin (previously frozen).

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Lunch: Veggie sausage and green pepper stir-fry.

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

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. Spicy veggie, black bean and cheese omelette was much more to my liking.

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
1/2 green pepper, diced
3 oz. red wine
1 can crushed 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 5 more minutes until softened.

Add the green pepper and cook 5 more minutes.

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 1 on my induction hot plate.

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. I used that originally but crushed works better.

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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