February 2019 Archives

What I ate: February 28, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Southwest steak salad at Applebee's in Vestal, NY, with Dad. And a New England IPA.

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Dinner: Brooks barbecued chicken and a glass of Bota Box malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: February 27, 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: Spinach quiche and a side salad with green leaf lettuce, cucumber, tomato, pepperoncini, and Drew's Tuscany Italian dressing.

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Diced, vacuum sealed and froze pork roast I cooked in the sous vide yesterday. 9 servings of 2.8 oz. each, and 1 serving of 3.2 oz. for dinner.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Pork with bean sprouts and scallion stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: February 26, 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: Curried veggie chicken salad croissant and a salad with green leaf lettuce, cucumber, tomato, celery, and Drew's goddess dressing.

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Snack: Peanuts and trail mix.


Grilled, vacuum sealed, and froze strip steak.

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Dinner: Miso marinated pork, broccoli, and rice. And a glass 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: 128.8 lbs.

What I ate: February 25, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.



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Snack: Peanuts and trail mix.


Dinner: Fried food sampler: Fried fish (1 piece), popcorn shrimp (1.5 oz), fried clams (1.5 oz) and French fries (1.5 oz). And a half glass of Mussel Bay New Zealand sauvignon blanc.

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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: February 24, 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.

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

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

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: February 23, 2019


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

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Lunch: Spicy tuna salad croissant and Kettle Chips hot jalapeño potato chips.

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Snack: Peanuts and trail mix.


Started a batch of hot pepper infused vodka.

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Dinner: Chicken Florentine, salad, and a glass of Riesling at Jay's Place in Oneonta, NY, with Jan, Steve, and Dad.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: February 22, 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: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato, and Drew's Tuscany Italian dressing.

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Snack: Peanuts and trail mix.


Grilled, vacuum sealed, and froze chicken breast tenders.

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

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: February 21, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Panera cheddar broccoli soup and a side Caesar garden salad with lettuce mix, cucumber, tomato, anchovies, and Drew's Romano Caesar dressing.

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Snack: Peanuts and trail mix.


Dinner: Egg roll in a bowl. I made it with 4.0 oz. loose chorizo this time, and it was good! And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: February 20, 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: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's chipotle ranch dressing.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Roasted pork and rice. And a glass 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: 128.6 lbs.

What I ate: February 19, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spinach quiche and a side salad with green leaf lettuce, cucumber, tomato, and Annie's Tuscany Italian dressing.

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Snack: Peanuts and trail mix.



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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: February 18, 2019

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

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

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Lunch: Panera cheddar broccoli soup and a side salad with green leaf lettuce, cucumber, tomato, and Drew's Tuscany Italian dressing.

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Snack: Peanuts and trail mix. And, later, 1.0 oz. Doritos and a half glass of Bota Box malbec.

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Dinner: Pork Spare Ribs and a glass of Bota Box malbec.

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

What I ate: February 17, 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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Made a meatloaf. Vacuum sealed and froze 4 servings of meatloaf and 4 servings of gravy.

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

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Lunch: Fish sandwich and onion rings (80 grams).

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Snack: Peanuts and trail mix.

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

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: February 16, 2019


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

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Lunch: Bratwurst, sauerkraut, and a side salad (new post) with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.This was good, and I didn't really miss the bun. Though adding in the Swichback Ale did add a bunch of carbs back in.

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Snack: Cracked pepper and olive oil Triscuits with horseradish cheddar cheese.

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

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

Bratwurst, sauerkraut, and salad

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This is a bun-less version of Bratwurst and sauerkraut. It's really good and lower in carbs than the sandwich.

Defrost and slice a grilled bratwurst. That's a Johnsonville pork "stadium" bratwurst, grilled, then vacuum sealed and frozen.

Heat a sauté pan with a little olive oil and heat the sausage for a minute. Add the sauerkraut and heat. Plate. Serve with some Dijon mustard.

Pictured with a side salad with green leaf lettuce, cucumber, tomato, and Drew's Thousand Island dressing.

I served it with a Switchback ale, which added some carbs back in, but is very tasty!

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What I ate: February 15, 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 a spicy Blood Mary.


Lunch: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's goddess dressing.

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Dinner: Meatloaf and a glass of Bota Box malbec.

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Weight at beginning of the day: ???
Weight at the beginning of the next day: 130.6 lbs.
 

What I ate: February 14, 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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Lunch: Turkey bacon wrap at the Peak Lodge at Killington. And 2 Von Trapp Helles lagers.

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Snack: 2 more Von Trapp Helles lagers.


Dinner: Caesar salad and blackened ahi tuna at Preston's at the Killington Grand Hotel. "Aloe marmalade, miso pomegranate molasses, picked white turnip, Preston's pure honey aioli, micro wasabi, mild chili thread." And a glass of Kim Crawford New Zealand sauvignon blanc.

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

What I ate: February 13, 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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Prepared Bacon, egg and cheese English muffin for breakfast on Friday while traveling.

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Snack: Peanuts and trail mix.


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

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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: February 12, 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. And, later, peanuts and trail mix.



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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Tonkatsu, rice, and a glass of Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: February 11, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Clam chowder and a side salad with green leaf lettuce, cucumber, tomato and Drew's Tuscany Italian dressing.

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Snack: Peanuts and trail mix.


Dinner: Roasted pork and rice.

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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: February 10, 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.

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Snack: A cranberry and orange muffin (previously frozen).

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Made a batch of Sriracha chex mix.

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Lunch: Spinach quiche and a side salad with green leaf lettuce, cucumber, tomato, pepperoncini, and Drew's Tuscany Italian dressing.

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Snack: Peanuts and trail mix.

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

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: February 9, 2019


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

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Lunch: Clam chowder and a baby kale Caesar salad.

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Snack: Popcorn with butter and salt.

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Dinner: Steak and baked potato. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: February 8, 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: Spinach quiche and a side salad with green leaf lettuce, cucumber, tomato, and Drew's goddess dressing.

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Snack: Peanuts and trail mix.


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

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

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

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Snack: Peanuts and trail mix.


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

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: February 6, 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: Spicy peanut chicken and broccoli. And a half glass of Cupcake New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: February 5, 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: Grilled chicken Caesar garden salad. With green leaf lettuce, cucumber, tomato, grilled chicken, anchovies, and Drew's Romano Caesar dressing.

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Snack: Peanuts and trail mix.


Dinner: Beef with bean sprouts and scallion stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: February 4, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Panera cheddar broccoli soup and a side Caesar garden salad with lettuce mix, cucumber, tomato, and Drew's Romano Caesar dressing.

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Snack: Peanuts and trail mix.


Dinner: Chicken, tomato, and spinach with mozzarella cream sauce (new recipe). This was really good! With a half glass of Cupcake New Zealand sauvignon blanc.

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

Chicken, tomato, and spinach with mozzarella cream sauce

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Serves 1. Multiply as necessary.

chicken breast tenders, 5.0 oz.
paprika
olive oil, 1 tbsp.
butter, 1 tbsp.
tomato, diced
garlic, 1 clove, minced
bacon, 1 sliced, cooked, diced
red pepper flakes
chicken stock, 3 oz.
heavy cream, 1 oz.
fresh spinach
mozzarella, shredded, 0.8 oz. by weight (2 oz. ramekin in the picture)
Italian seasoning
salt
freshly ground black pepper
fresh parsley, minced (optional)

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Season the chicken breast with salt, freshly ground black pepper, and paprika.

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Heat olive oil in a sauté pan and brown the chicken on both sides. Thin breast tenders will likely be fully cooked. Full breasts may not be fully cooked and should be added back to the pan earlier to finish cooking. Remove from the pan and set aside.

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Add butter to the pan. Add the diced tomato, garlic, cooked bacon, and red pepper flakes and cook for a few minutes.

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Add the chicken stock and heavy cream.

Add the chicken back to the pan and cook for a few minutes, longer if using full breasts.

Add the spinach and let it wilt.

And Italian seasoning, salt, and pepper to taste.

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Add the mozzarella and melt.

Plate. Top with a little chopped parsley if desired. I had it, but forgot to add it!

Serve.

Based on this recipe.

What I ate: February 3, 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.

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Lunch: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's Tuscany Italian dressing.

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

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Snack: Cabot seriously sharp cheddar and almonds.

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Snack: Shrimp cocktail.

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Snack: 1.0 oz. Doritos and Bota Box malbec.

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Dinner: Buffalo wings from the Candlelight in Scarsdale, NY. And a Switchback ale.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: February 2, 2019


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

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Lunch: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's Tuscany Italian dressing.

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

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

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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: February 1, 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: Chicken paprika. And a half glass of Cupcake 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: 129.4 lbs.

About this Archive

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

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