April 2018 Archives

What I ate: April 30, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later a bacon, jalapeño and cheddar scone.


Lunch: Pork with scallion and broccoli stir-fry and rice.

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Snack: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: Crushed hamburger with rice. 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: April 29, 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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Vacuum sealed and froze a pound of pastrami.

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

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

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Lunch: Veggie Buffalo chicken patty sandwich, celery and ranch dip, and French fries. And a Switchback Ale.

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Made a batch of Mexican rice. Vacuum sealed and froze 6 servings.

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Snack: 0.7 oz. peanuts.


Dinner: Chicken piccatta (new recipe) and wild rice. And a glass of Kim Crawford New Zealand sauvignon blanc. This was really good!

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

Chicken piccata

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This was really good! It's based on this recipe.

1 chicken breast
flour for dredging
1 tbsp. butter
olive oil
juice of half of a lemon
1 oz. white wine
1 tsp. capers
shallot (optional)
fresh parsley, chopped


This is good with wild rice mix, which takes 30 minutes to make, so start that first. The chicken only takes about 15 minutes.


This calls for a thin breast of chicken so I took a 10.5 oz. and cut it in half. Basically a butterflied breast, though I only used half of it.

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Seasoned with salt and freshly ground pepper, then dredged in flour.

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The rest of the mise en place. I added shallot because I had some left over from the wild rice and it seemed like it would add flavor. Also juice of half a lemon, butter, parsley, and capers.

There's also 1 tsp. of More Than Gourmet stock concentrate, which I didn't use.

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Preheat the oven to 150° and warm an oven-safe plate.

Cook the chicken breast in the butter and olive oil. These were thin, so 4 minutes per side.

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Plate and put in the warm oven.

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Add the white wine to the sauté pan to deglaze.

Add the shallots and reduce the wine for a few minutes.

Add the capers and lemon juice and cook for a few minutes.

Reduces the sauce to the desired consistency. Plate the rice. Add the sauce to the chicken and garnish with fresh parsley.


What I ate: April 28, 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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Snack: A bacon, jalapeño and cheddar scone.


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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Snack: 0.4 oz. potato chips.


Dinner: Thai style pork with peppers, onions, and basil and a glass of Kim Crawford New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: April 27, 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 a bacon, jalapeño and cheddar scone.


Lunch: Chicken kimchi soup.

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

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Dinner: 2 slices from a large deluxe pizza from Main Street 88 Tavern in Sidney, NY. This was really good, way better than the frozen pizza I usually make! And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: April 26, 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: Wilted kale salad with pancetta (new recipe). This was really good!

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Snack: Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: Roast beef, rice and gravy and green beans. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

Wilted kale salad with pancetta

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This was really good!

I started with a bunch of kale, stemmed and chopped into pieces.

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Also mince a clove of garlic.


And cooked a 3.0 oz. package of diced pancetta. I only used half of it in this recipe and vacuum sealed and froze the rest of the cooked pancetta.

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Cook the kale and garlic with the pancetta and rendered fat for a few minutes until tender.

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Mix a little olive oil, apple cider vinegar, and Dijon mustard together.

When the kale is done, remove from the heat. Add the dressing and toss. Serve.


What I ate: April 24, 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, a Chobani hint of wild blueberry Greek yogurt with granola.

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Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Fried clams and French fries. And a Switchback Ale.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.


What I ate: April 24, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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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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Grilled, vacuum sealed, and froze salmon.

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Snack: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: American style beef soft tacos with cheese, tomato, lettuce. Also added chopped jalapeños. With a margarita.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: April 23, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Lunch: Cheeseburger and cole slaw at Killington, Vermont. And 2 Fiddlehead IPA beers.

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Dinner: Japanese-style curry and a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: April 22, 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 western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

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Snack: A bacon, jalapeño and cheddar scone.

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Lunch: BLT and Kettle Chips hot jalapeño potato chips. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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

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Dinner: Chicken Parmesan (from Main Street 88 Tavern, previously left over and frozen), with freshly cooked pasta and marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 21, 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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Made a batch of bacon, jalapeño and cheddar scones.

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Snack: A bacon, jalapeño and cheddar scone.

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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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Snack: Queso with 1.0 oz. tortilla chips and a margarita.

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Dinner: Grilled chicken with barbecued sauce and French fries. 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: 127.2 lbs.

What I ate: April 20, 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: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, and tomato with Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Nachos and a margarita.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: April 19, 2018

Breakfast: Canadian bacon, egg and cheese English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


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: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: Turkey dinner with turkey, dressing, mashed potatoes, and gravy. And a glass of Kim Crawford 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: 127.8 lbs.

What I ate: April 18, 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, a Chobani hint of strawberry Greek yogurt.

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Lunch: Navy bean soup and a side Caesar garden salad with romaine, lettuce mix, cucumber, tomato, anchovies, croutons, and Drew's Caesar Romano dressing.

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Snack: 1.0 oz. Stacy's everything bagel chips. And a little more from the bottom of the bag.


Dinner: Roasted root vegetable Japanese curry (new recipe). 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: 127.2 lbs.

Roasted root vegetable Japanese curry

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I selected a turnip, beet, and carrot for my root vegetables. This is for 3 servings. It might be possible to stretch it to 4.

Warning: beet makes it turn oddly red.

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Peeled and ready. (The head of garlic is for a different recipe.)

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Tossed with salt, freshly ground pepper, and olive oil.

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Put on a sheet pan in a single layer and bake for 30 minutes at 400°F.

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All baked!

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I made this several days ahead and refrigerated the roasted vegetables.

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The Japanese curry base is S&B Golden Curry. This is the smaller 3.5 oz. package, not the giant family-sized package.

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And my fresh vegetables:

1/2 green pepper
1/2 yellow onion
a small gold potato

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The previously made roasted root vegetables.

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Cook the onion for a few minutes in olive oil.

Add the green peppers and cook for a few minutes.

Add the roasted root vegetables.

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Add 20 oz. water and bring to a boil. Add the potatoes and lower the heat to a low boil and cook for 15 minutes.

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Add the curry mix and cook for 3-5 minutes. They potatoes may not be completely done but I made this ahead and was going to reheat it later. If eating right away you might need to cook it a little longer.

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Two servings vacuum sealed and frozen, one for dinner. They're about 9 oz., which is more than I make for the version with meat. Maybe four smaller servings would be a better idea, as it was too much. 6.5 oz. should be about right.

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What I ate: April 17, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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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: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese. And, later, 0.7 oz. peanuts.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: April 16, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.5 oz. peanuts.


Lunch: Veggie Buffalo chicken patty sandwich (updated post) and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. I made the Morningstar Buffalo veggie chicken patty in the air fryer instead of the deep fryer. It takes the same amount of time (including pre-heat) and it's still nice and crispy. A little drier, but not bad.

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Roasted a chicken.

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Made four dinner servings of 4.6 oz. each and one 3.2 oz. serving for stir-fry or chicken salad. I also made four servings of gravy, 4.5 oz. each.

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Dinner: Roasted chicken, broccoli, gravy and rice.

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Prepared chicken soup from the bones and leftover bits in the Instant Pot. Vacuum sealed and froze 3 servings of chicken soup, 2.4 oz. chicken with 14 oz. stock in each package.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 15, 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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Snack: A bacon, jalapeño and cheddar scone (previously frozen).


Roasted a carrot, turnip, and beet (30 minutes at 400°F). Also a head of garlic (in foil).

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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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Made a batch of roasted garlic mashed potatoes. Vacuum sealed and froze 5x servings of 4.8 oz. and refrigerated one for dinner tonight.

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Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec.

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Dinner: Shepherd's Pie. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: April 14, 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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A bacon, jalapeño and cheddar scone (previously frozen).


Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale. And a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing. And some more chips from the bottom of the bag.

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Dinner: 3 slices of Digiorno rising crust supreme pizza (previously cooked and frozen). And 2 glasses 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: 128.0 lbs.

What I ate: April 13, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Saturday in a freshly heated tortilla. (I froze the filling until yesterday.)

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Snack: 1.0 oz. Sriracha chex mix. And, later, a blackberry Greek yogurt with granola.


Lunch: Clam chowder (previously frozen) and a side Caesar garden salad with romaine, lettuce mix, cucumber, tomato, anchovies, and Drew's Caesar Romano dressing.

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

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Dinner: Grilled salmon and rice. And a glass of Kim Crawford 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: 126.8 lbs.

What I ate: April 12, 2018

Breakfast: Bacon, egg and cheese English muffin with 3 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: Broccoli cheddar ale soup and a side Caesar garden salad with romaine, lettuce mix, cucumber, tomato, anchovies, and Drew's Caesar Romano dressing.

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


Dinner: Spicy peanut chicken and broccoli and a glass of x New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: April 11, 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, a Kind maple and pumpkin seed granola bar.


Lunch: Chicken kimchi soup.
 
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Snack: 1.0 oz. pita chips and hummus.

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Dinner: Tonkatsu and rice. And 2 glasses of Fish Eye shiraz.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: April 10, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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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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Dinner: Spaghetti with meatless balls. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: April 9, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: "Half sandwich with grilled chicken, bacon, provolone, avocado, sauteed onions, lettuce, tomato, cilantro-pesto mayo on a toasted buttery roll. Served with fries" at Chili's in Vestal, NY, with Dad. This was good, though really large for being a half sandwich, and basically impossible to eat as a sandwich.

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Dinner: Japanese-style curry and 2 glasses of Fish Eye shiraz.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.


What I ate: April 8, 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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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary

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Lunch: Cheeseburger and fries at Belleayre ski area. And 2 Fat Tire beers.

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Dinner: Barbecued pork and rice. And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.


What I ate: April 7, 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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Made white sushi rice and long grain brown rice.

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Snack: A bacon, jalapeño and cheddar scone.


Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And some more potato chips.

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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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Dinner: Roasted pork and rice. 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: 127.0 lbs.

What I ate: April 6, 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 black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

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Dinner: Nachos and a margarita.

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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: April 5, 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: Grilled chicken Caesar garden salad.

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Snack: 1.0 oz. pita chips with roasted garlic hummus.

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Dinner: Brooks barbecued chicken and French fries. And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: April 4, 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, a bacon, jalapeño and cheddar scone.


Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Dinner: Roast beef, rice and gravy and broccoli. And 2 glasses of Fish Eye shiraz.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: April 3, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And a Chobani Greek yogurt with granola. The hint of blueberry is good, and lower in sugar than the regular fruit on the bottom blueberry.

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Lunch: Veggie beef with snow peas.

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Snack: 1.0 oz. pita chips with roasted garlic hummus.

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Dinner: Spaghetti with meatless balls 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: 128.2 lbs.

What I ate: April 2, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. cashews.


Dinner: Tuna sashimi, diakon radish, and rice.

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And a cold sake.

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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: April 1, 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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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary

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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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A bacon, jalapeño and cheddar scone (previously frozen).

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

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Snack: 1.0 oz. pita chips and hummus.

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Dinner: Ham, scalloped potatoes, and asparagus. And 2 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: 127.6 lbs.

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