February 2019 Archives

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.

January 2019 is the previous archive.

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