January 2019 Archives

What I ate: January 31, 2019

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: Taco salad.

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Snack: Peanuts and trail mix.


Dinner: Lemon garlic butter salmon with zucchini noodles (new recipe). And a glass of Cupcake New Zealand sauvignon blanc.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

Lemon garlic butter salmon with zucchini noodles

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This was really good! I don't know how I went this long without a vegetable spiralizer.


salmon
1 small zucchini, spiralized
1 tbsp. butter
1 tbsp. olive oil
1 clove of garlic, minced
fresh parsley, minced
juice of 1/2 lemon
1 tsp. chili garlic sauce
salt
freshly ground black pepper


Spiralize a small to medium zucchini. Put on a paper towel, salt, add another paper towel, and compress.

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Season the salmon with salt and freshly ground pepper. Spritz with olive oil.

Heat a sauté pan over medium heat. Add olive oil and cook the salmon until lightly browned on one side, then flip.

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When done, remove from the pan and plate.


Add the butter and garlic to the sauté pan and cook, for a few minutes. Don't burn the garlic.

Add the lemon juice.

Add the chili garlic sauce.

Add the parsley, reserving a little to sprinkle on top at the end.

Add the zucchini and cook for a few minutes. Remove from the sauté pan with tong and plate with the salmon.

If the pan is too dry, add some more butter or olive oil.

Pour the remaining sauce over the salmon.

Sprinkle with parsley.


It's basically this recipe scaled down to 1 serving.

What I ate: January 30, 2019

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: Panera cheddar broccoli soup (8.0 oz.) and a side garden Caesar salad with green leaf lettuce, cucumber, tomato, and Drew's Romano Caesar dressing.

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Dinner: Crushed hamburger with spinach (5.0 oz. ground beef before cooking) and rice.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: January 29, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.



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Snack: Peanuts and trail mix. And a few cashews.


Dinner: Fried chicken wings.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: January 28, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Japanese rice crackers.


Lunch: Chicken noodle soup.

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Snack: 1.0 oz. Japanese rice crackers (rest of the bag).


Dinner: Roasted pork and rice. And a glass of Bota Box zinfandel.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: January 27, 2019

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

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Formed homemade whole wheat bagels. I'll boil and bake them this afternoon.

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

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Boiled and baked homemade whole wheat bagels.

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Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: January 26, 2019


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

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Lunch: Chicken noodle soup.

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Started the poolish and soaker for homemade whole wheat bagels.

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Snack: Peanuts and trail mix.


Dinner: Asian Grilled Steak ("Marinated in a lime soy and ginger, served over spaghetti vegetables, buckwheat soba noodles and edamame in a spicy peanut sauce.") at the Hill City Grill in Oneonta, NY, with Dad, Jan, and Steve. And 2 glasses of Cabernet Sauvignon and a piece of bread. This was really good! Everyone enjoyed their meals.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: January 25, 2019

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.



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Snack: Peanuts and trail mix.


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

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: January 24, 2019

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.



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Snack: Peanuts and trail mix.



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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

Salmon with tomatoes and spinach in spicy vodka cream sauce

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This was really good! It's basically Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce but without the pasta and substituting salmon.

Serves 1 as listed below, multiply as necessary.

I used a 5.2 oz. piece of salmon (previously frozen). Season with salt, freshly ground black pepper, and spritz with a little olive oil.

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The rest of the ingredients are:

small tomato, diced
clove of garlic, minced
spinach
grated Parmesan cheese

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Add olive oil to a sauté pan. Cook the tomato and garlic on one side, and salmon on the other.

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When the salmon is nicely browned, flip. You may want to add some more olive oil to prevent the skin from sticking.

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Plate the salmon.

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Add the spinach and a splash of spicy hot pepper vodka.

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Add salt, freshly ground black pepper. Push the vegetables to the side. Add heavy cream and the Parmesan cheese. Once the sauce is a good consistency, combine.

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Add the sauce and vegetables to the salmon.

What I ate: January 23, 2019

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: Tuna salad salad (new recipe).

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Snack: Peanuts and trail mix.


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

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

Spicy tuna salad salad

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This is a really good lunch!

It's basically my Spicy tuna salad sandwich filling on top of a regular garden salad. The dressing is different than Tuna salad salad #2.

Tuna salad:

half can of tuna
chopped celery
chopped pickled hot banana pepper
salt
freshly ground black pepper
sriracha
1 tbsp. mayonnaise

Salad:

lettuce
cucumber
tomato
celery
Drew's chipotle ranch dressing

What I ate: January 22, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Quiche Lorraine and a side salad with green leaf lettuce, cucumber, tomato, and Annie's Tuscany Italian dressing. The quiche was previously frozen. I put the frozen vacuum sealed bag in the sous vide at 140°F to 30 minutes, then into the oven on a sheet pan at 350°F for 10 minutes to crisp the crust. 15 minutes might have been even better.

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Snack: Peanuts and trail mix.


Dinner: Egg roll in a bowl (new recipe). I made this once before, but this time I made a recipe post for it. It's still really good!

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

Egg roll in a bowl

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This is basically this recipe, and it's really good! This is a sort of keto recipe, with basically no carbs. It's delicious and filling, though a little high in sausage.


4.0 oz. ground pork sausage
shredded cabbage
shredded carrot
scallions, chopped, white and green parts separated
ginger
garlic
toasted sesame oil
hot pepper sesame oil (optional)
freshly ground black pepper
soy sauce

Makes 1 serving, scale as necessary.

I used thinly sliced green cabbage and shredded carrot. The original recipe has the option of using bagged coleslaw mix, which makes sense. There should also be chopped scallion, but I was out. The first time I made it I included them.

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Cook the look sausage in a sauté pan. I used sweet Italian sausage because I had it on hand, but pretty much any sausage should work.

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When partially done, push to the side and add the cabbage, carrot, and white part of scallions. Add the toasted sesame oil.

When nearly done, combine the two parts, add the green parts of the scallions and hot pepper sesame oil (optional). Add freshly ground black pepper.

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When done, remove from the heat and drizzle with a little soy sauce. Serve!

What I ate: January 21, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And a mimosa.


Lunch: Chicken noodle soup.

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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: 2.0 oz. Japanese rice crackers.


Dinner: Crushed hamburger with spinach and rice. And a glass of Bota Box zinfandel.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: January 20, 2019

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


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


Lunch: Chicken noodle soup (10 oz. by weight).

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Snack: Potato chips and French onion dip.

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Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: January 13 - 19, 2019

Sunday, January 13, 2019

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: Bloody Mary at Chickie and Pete's in the Philadelphia airport.

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Lunch: Chicken sandwich at Chickie and Pete's.

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Dinner: Lamb samosa and spring rolls at E&O in San Francisco.

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Monday, January 14, 2019


Breakfast: Chicken sausage biscuit at Starbucks.


Lunch: Korean buffet.


Dinner: Happy hour snacks.


Tuesday, January 15, 2019


Breakfast: Sausage, egg and cheese muffin at Starbucks.


Lunch: Buffet.

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Dinner: Impossible (vegetarian beef) bolognese with zucchini noodles at Sauce: Belden Place, San Francisco. This was good!

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Wednesday, January 16, 2019


Breakfast: Ham and cheese muffin at Starbucks.

Lunch: Club sandwich.


Thursday, January 17, 2019


Breakfast: Chicken sausage biscuit at Starbucks.

Lunch: Buffet.

Dinner: Assorted appetizers.


Friday, January 18, 2019


Breakfast: Sausage, egg and cheese muffin at Starbucks.

Lunch: Buffet.

Dinner: Sausage sandwich at Hogwash.

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Saturday, January 19, 2019


Breakfast: Sausage, egg and cheese muffin at Burger Joint at SFO airport.

Another breakfast: Apples, grapes, cheese, and a hard boiled egg on the plane.

Late dinner/snack: A piece of peanut butter toast.


Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: January 12, 2019


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

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Lunch: Fried food sampler: Fried fish, popcorn shrimp, and French fries. And a Switchback ale.

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Dinner: Nachos.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: January 11, 2019

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, peanuts and trail mix.



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Snack: Peanuts and cashews.


Dinner: Grilled chicken and green pepper homemade pizza and a glass of Bota Box zinfandel.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: January 10, 2019

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. And, later, trail mix and peanuts.



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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Roasted chicken, broccoli, and cheese casserole.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: January 9, 2019

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, peanuts and trail mix.


Lunch: Taco salad.

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Snack: Some peanuts. And later, some cashews.


Dinner: Pork chops in garlic spinach cream sauce (new post). And a half glass of Kim Crawford New Zealand sauvignon blanc. This was good!

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.4 lbs.

Pork chops in garlic spinach cream sauce

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This is more or less this recipe and it was delicious!

There's yellow onion (or shallot), garlic, spinach, parsley, grated Parmesan, and 1.5 oz. white wine.

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I used two small, boneless, thin-sliced pork chops for a single serving. A single large pork chop would work as well. Season with salt, freshly ground black pepper, and paprika.

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Heat olive oil in a sauté pan and cook the pork chops until done. The thin ones only need a few minutes on each side. Remove from the pan and set aside.

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Add 1 tbsp. butter to the sauté pan. Add the shallot or onion and garlic and cook for a few minutes until softened and translucent, but not burned.

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Add the wine and cook until mostly evaporated.

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Like this:

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Add heavy cream or half and half. I was going to add the Parmesan here but forgot so I just sprinkled it on after plating. Add salt and freshly ground pepper to state. Also red pepper flakes and Italian seasoning as desired.

Add the spinach until wilted.

Pour the sauce and spinach over the pork chops. Sprinkle parsley on top. Serve.

What I ate: January 8, 2019

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

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Snack: 1.0 oz. Sriracha chex mix.



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Walked 2.09 miles in 36:20.


Dinner: Egg roll in a bowl. I forgot to take pictures as I cooked it, so I don't have my own recipe. But it was based on this recipe and it was really good so I'll definitely make it again.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: January 7, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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


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

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Cheeseburger and coleslaw. And a glass of Bota Box malbec.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: January 6, 2019

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. And, later, peanuts and trail mix.

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Lunch: Tofu, rice, and carrot salad.

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Snack: 2.0 oz. Doritos and a glass of Bota Box Zindandel. The picture is half of that. And a few cashews.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: January 5, 2019


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Diced, vacuum sealed and froze cherrywood smoke ham for omelettes and sandwiches.

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Cooked and froze 2 pounds of bacon.


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

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Went for a short walk in the park. Not much distance but a lot of elevation change!


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

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Lunch: Hot dog with cheese and jalapeños, Kettle Chips hot jalapeño potato chips, coleslaw, and a Switchback Ale.

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Snack: 4 crackers with horseradish cheddar.

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Dinner: Meatball homemade pizza and a glass of Bota Box malbec. That's 4 1/2 small meatballs, cut in half. But they weres still a bit large and unwieldy to eat.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: January 4, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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


Walked 2.11 miles in 35:55.


Lunch: Panera cheddar broccoli soup and multigrain bread.

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Dinner: Brooks barbecued chicken with potato salad and coleslaw. And a glass of Bota Box malbec.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: January 3, 2019

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. And, later, trail mix and peanuts.


Walked 1.74 miles in 29:41. To the post office, plus a little more.



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Snack: Peanuts and beef jerky.


Dinner:Roast beef, rice and gravy and broccoli. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: January 2, 2019

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 a spicy Blood Mary.

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Made a batch of Sriracha chex mix.

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Walked 1.18 miles in 20:23. It's been a long time since I've gone for a walk!


Lunch: Fish sandwich and onion rings.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: January 1, 2019

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

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, peanuts and trail mix.

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Lunch: Panera cheddar broccoli soup and bread. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Snack: Peanuts and beef jerky.


Dinner: Crushed hamburger with spinach and rice. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Archive

This page is an archive of entries from January 2019 listed from newest to oldest.

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