February 2018 Archives

What I ate: February 28, 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: Cheeseburger (4.0 oz. before cooking) and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Spicy peanut chicken and broccoli.

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

What I ate: February 27, 2018

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.


Sautéed a package of chicken breast tenders. Made 4x packages of 3.0 oz (after cooking weight) and 1x 2.2 oz., vacuum sealed and frozen.

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Roasted a chicken. Made 3x 5.0 oz. packages for dinner and 2x 2.9 oz. packages for stir-fry, vacuum sealed and frozen (except for the dinner serving for tonight).

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Made a batch of gravy, about 16 oz. to make 3x packages of 5.0 oz.

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Put the carcass of the chicken and random bones and skin in the Instant Pot with onion, carrot and celery to make 2x servings of chicken soup with chicken.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: Honey mustard pretzel nuggets, 30 grams, 130 calories.

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Dinner: Roasted chicken, rice, gravy, and green beans. And a glass of Fernlands New Zealand sauvignon blanc.

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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: February 26, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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 chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Kimchi fried rice. And a glass of Fernlands New Zealand sauvignon blanc. 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: 127.4 lbs.

What I ate: February 25, 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 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


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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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Dinner: Fried chicken and mashed potatoes. 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: 127.2 lbs.

What I ate: February 24, 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.  And, later, a blackberry Chobani Greek yogurt with granola.

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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.

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Dinner: Roast beef, rice and gravy and broccoli.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: February 23, 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, 0.7 oz. peanuts.


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: 2 roasted garlic and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Veggie chicken kimchi and cabbage. 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: 127.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: February 22, 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: 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: 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: 126.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: February 21, 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.


Made a batch of homemade spicy breakfast sausage patties.

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Walked to the bank, a little more than a mile.


Lunch: Grilled chicken Caesar garden salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

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Snack: Honey mustard pretzel nuggets, 30 grams, 130 calories.

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Dinner: Japanese-style beef curry. 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: 126.6 lbs.

What I ate: February 20, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a toasted mini-bagel with butter (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of taco seasoned ground beef, mainly for making nachos. Vacuum sealed and froze 5 packages of around 2.0 oz. from 12 oz. of 85/15 ground beef.

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Lunch: Bratwurst and sauerkraut and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Dinner: Spaghetti with meatless balls and 2 glasses of Eastpoint merlot.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: February 19, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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 Annie's goddess dressing.

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Dinner: Cheeseburger (4.0 oz. before cooking) and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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And 2 glasses of Eastpoint merlot, California, 2016.

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

What I ate: February 18, 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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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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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 my leftovers from last night.

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

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec (twice the amount pictured).

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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: 127.6 lbs.

What I ate: February 17, 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: At Sloan's NY Grill in Oneonta, NY with the family. A roll and salad to start.

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And the smoke house sampler. I did not eat the whole thing, and I still ate way too much! And 2 Trout Town Ales.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: February 16, 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, this little bag of snack mix, 1.5 oz., 230 calories.

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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.

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Dinner: Kimchi fried rice. This was really good; I switched to using regular veggie sausage instead of veggie chorizo.

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And a sparkling sake.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

Japanese-style beef curry (large)

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I love this dish! Each serving is about 6.5 oz. and served on rice. My regular recipe uses the smaller box of S&B golden curry sauce, but this version is for the larger 8.4 oz. 12 serving (according to the package) size.

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Prepare the beef ahead of time. I use 1.5 lbs. of stewing beef, cut into smaller pieces. Season with salt, freshly ground black pepper, and garlic powder. Vacuum seal. Cook in the sous vide 3 hours at 131°F. Immediately chill the meat in a cold water bath.

I usually do this step the day before and then refrigerate it overnight.

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Prepare the vegetables:

1 large yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
1 small green pepper, diced
1 large potato, diced

The amounts are not critical but keep them mostly separate. The carrots and celery go in the same time, so those can be combined.

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I prefer to brown the meat separately. Heat a large sauté pan over medium heat and brown the pre-cooked beef. You could actually just cook raw beef here too, but it's more tender if you cook it in the sous vide first. Drain any liquid when done.


Heat a pot over medium heat.

Add olive oil.

Cook the onions for a few minutes.

Add the carrots and celery and cook for several minutes.

Add the green pepper and cook for a few minutes.

Add 32 oz. water (4 cups) and bring to a boil.

Add the cooked beef and bring back to a boil. Skim off any foam, though there shouldn't be much, if any, if you've browned it separately.

Add the potatoes and bring back to a boil.

Reduce the heat to medium low (4 on my induction hotplate) and cook for 15 minutes, stirring occasionally.

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Incidentally, there are actually two separate sealed packages inside the big package, so you can make two smaller batches instead. Dice the sauce mix to make it easier to dissolve.

Add the curry sauce mix and cook for 5 minutes. After a minute, lower the heat to low (2 on my induction hotplate).

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Stir occasionally until the sauce is dissolved.

Season with freshly ground black pepper and soy sauce.

Makes 9 servings of about 6.5 oz. I ate one and vacuum sealed and froze 8 servings.

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To reheat, I usually bring a pot of water to a boil. Add the frozen, vacuum sealed package to the water. Reduce heat to simmer. Cook for 8 minutes, flip the bag over, and cook for 8 more minutes. Serve over rice.


What I ate: February 15, 2018

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a multigrain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie beef, scallions and bean sprouts.

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Made a large batch of Japanese-style beef curry (new post).


Dinner: Japanese-style beef curry and 2 glasses 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: 126.8 lbs.

What I ate: February 14, 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: Grilled chicken Caesar garden salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

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Made a batch of homemade marinara with meatless balls. Vacuum sealed and froze 3 servings, kept one for dinner tonight.


Cooked beef for Japanese-style beef curry in the sous vide, 3 hours at 131°F.


Dinner: Spaghetti with meatless balls.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: February 13, 2018

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: Tofu, broccoli and scallion stir-fry.

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

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: February 12, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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 chipotle ranch dressing.

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


Dinner: Turkey and cabbage stir-fry. 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: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: February 11, 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 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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And, later, a blueberry Greek yogurt with granola.

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Lunch: Bacon, lettuce and tomato sandwich (BLT) with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Japanese-style beef curry. 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: 127.0 lbs.

What I ate: February 10, 2018

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

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And, later, half of a mango chili lime muffin, previously frozen.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, 2.9 oz. French fries, and a Switchback Ale.

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Snack: 4 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar and a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Szechuan veggie beef and a half glass of Ponga New Zealand sauvignon blanc. And a glass 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: 127.6 lbs.

What I ate: February 9, 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. And, later, 0.8 oz. peanuts.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: February 8, 2018

Breakfast: Ham, egg and cheese English muffin.

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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: 0.8 oz. peanuts.


Dinner: Roast beef, rice and gravy. With broccoli, and two glasses of Bota Box malbec.

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

What I ate: February 7, 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: Ham and cheese croissant with Kettle Chips hot jalapeño potato chips.

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


Dinner: Steak, baked potato and green beans. 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: 127.4 lbs.


What I ate: February 6, 2018

Breakfast: Spicy veggie, mushroom 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: 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: 4 cracked pepper and olive oil Triscuits with Cabot serious sharp cheddar cheese.

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Dinner: Spicy peanut chicken and broccoli. And a glass of Ponga New Zeland sauvignon blanc. And, later, a glass of Bota Box malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: February 5, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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: Tofu, broccoli and scallion stir-fry. And a glass of Bota Box malbec.

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

What I ate: February 4, 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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Vacuum sealed and froze the rest of the can of black beans.

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

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A homemade blueberry muffin, previously frozen.

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Lunch: Homemade New England clam chowder and a homemade whole wheat and oat roll with butter (previously frozen). And a glass of Ponga New Zealand sauvignon blanc.

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Snack: 1.0 oz. tortilla chips and homemade queso.

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And, later, 0.8 oz. pretzels and spicy Chinese mustard.

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Dinner: Nachos. And a Patron anejo tequila.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: February 3, 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


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

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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: Cheesesteak sandwich and French fries. And a Switchback beer.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: February 2, 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 Switchback Ale.

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Dinner: Pork and vegetable Thai curry. And a glass of Ponga New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: February 1, 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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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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Dinner: Fried chicken and carrot slaw (new post). The carrot slaw was really good! And 2 glasses of Beaujolais Noveaux.

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The chicken was a thigh and drumstick before cutting up into bite-sized pieces.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

Carrot slaw

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This was simple and tasty. Pretty healthy too; it contains olive oil but no mayo.

1 tsp. Dijon mustard
1 tbsp. olive oil
1 tbsp. red wine vinegar (or lemon juice)
salt
pepper
1 carrot, shredded
1 scallion

Make ahead 30 minutes to overnight.

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It was really good with fried chicken!

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Pretty much this recipe, scaled to a single-serving size.

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

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