January 2018 Archives

What I ate: January 19, 2018

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: 4 roasted garlic Triscuits with horseradish cheddar.

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Dinner: Fried chicken and mashed potatoes (previously frozen). And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.0 lbs.
(scale wasn't working right the next morning)

What I ate: January 18, 2018

Breakfast: Canadian bacon, egg and cheese English muffin.

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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sardines and spinach rice bowl

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Snack: 1.0 oz. peanuts.


Dinner: Szechuan veggie beef. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 17, 2018

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 bage; chips.


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

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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: January 16, 2018

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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Boiled and baked homemade whole wheat bagels.

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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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Dinner: Japanese-style beef curry. And 2 glasses of Hodge cabernet sauvignon.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: January 15, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Made the dough and formed homemade whole wheat bagels.


Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Curried veggie chicken salad croissant 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: Turkey barley soup. And a homemade whole wheat and oat roll with butter.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: January 14, 2018

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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Prepared the poolish and soaker to make homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 1.0 oz. Stacy's everything bagel chips.

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Made a batch of carrot ginger soup. Vacuum sealed and froze 3 servings.

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Lunch: Carrot ginger soup and a homemade homemade whole wheat and oat roll (previously frozen). And a half glass of Cupcake New Zealand sauvignon blanc.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Nachos. And a Sauza Hornitos tequila.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: January 13, 2018

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 chile verde 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: Steak frites and side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

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

What I ate: January 12, 2018

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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Dinner: Spicy peanut chicken and broccoli. And a half glass of Pomelo New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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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: January 11, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bacon, lettuce and tomato sandwich. And Kettle Chips chile verde potato chips.

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Dinner: Veggie chicken kimchi and cabbage.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: January 10, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Bean sprouts with kamaboko and scallions.

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


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

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 9, 2018

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.

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Lunch: Veggie Buffalo "wings" and salad.

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


Dinner: Pasta with veggie beef, zucchini, and marinara (new recipe). This was good! And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.

Pasta with veggie beef, zucchini and marinara

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This was really good, though the serving size was probably a bit large. Maybe a little less veggie beef and pasta next time.


I used 85 grams of gardein beefless ground. This worked well in this dish, and I like it better than the Morningstar veggie ground beef.

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5.0 oz. homemade marinara, previously vacuum sealed and frozen.

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That's about half of a small zucchini, diced.

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Cook 2.0 oz. penne pasta according to package directions. I probably could have used a little less, maybe 1.8 oz.


Cook the zucchini in a little olive oil. Add the beefless ground and cook for a minute. Add the marinara and simmer until the pasta is ready.

Combine and serve.



What I ate: January 8, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Whiskey bacon burger at Applebee's in Vestal, NY, with Dad.

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Dinner: Salmon, rice, and sautéed cabbage. And a glass of Pomelo New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 7, 2018

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.

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Made a batch of Jalapeño cornbread.

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Made a batch of Buttermilk biscuits.

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Lunch: Veggie beef with snow peas. And a half glass of Bota Box malbec.

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Snack: 1.0 oz. tortilla chips and homemade queso dip.

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And, later, 1.0 oz. Doritos and a half glass of Bota Box malbec.


Dinner: Spicy Vegetarian Chili and jalapeño cornbread. And 2 glasses 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: 126.6 lbs.

What I ate: January 6, 2018

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: Japanese-style beef curry. 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: 126.0 lbs.

What I ate: January 5, 2018

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 sausage and green pepper stir-fry.

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


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses of Hobson Estate zinfandel, California, 2015.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: January 4, 2018

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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Made a batch of salmon, sous vide then sautéed. The original piece was 1.35 pounds and I divided it into 5 pieces (one small one and four single serving of around 4.2 oz.).

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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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Snack: 0.8 oz. peanuts.


Dinner: Salmon with rice and sautéed spinach. And a glass of Pomelo 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: 126.0 lbs.

What I ate: January 3, 2018

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: 0.8 oz. peanuts.


Dinner: Steak, wild rice, and grilled vegetables (onion, green pepper, zucchini, tomato).

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And 2 glasses of Hobson Estate zinfandel, California, 2015.

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

What I ate: January 2, 2018

Breakfast: Spicy veggie, black bean and cheese omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a toasted mini-bagel with butter.

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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: Turkey and cabbage stir-fry and rice. And a glass of Pomello New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: January 1, 2018

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.


Lunch: Veggie Buffalo "wings" and salad.

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Marinated some tofu in homemade ginger and garlic soy marinade.

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Made a batch of sweet and spicy garlic sauce.

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Snack: 3 roasted garlic Triscuits with horseradish cheddar.

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Dinner: Sesame tofu with broccoli and celeriac.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

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This page is an archive of entries from January 2018 listed from newest to oldest.

December 2017 is the previous archive.

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