April 2019 Archives

What I ate: April 18, 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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Lunch: Stromboli roll from Gavin's in Sidney, NY. This is half, and it was really good!

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Dinner: Pork with scallion and broccoli stir-fry. With 2.8 oz. cooked pork.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: April 17, 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: Corn chowder (10 oz.) 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.


Went for a short walk into town. I forgot to measure and time it, but it was probably about 1.6 miles.



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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 16, 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, 0.5 oz. pretzels with Chinese hot mustard.


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: Peanuts and trail mix. And, later, a few cashews.


Dinner: Roasted chicken, rice, and gravy. 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: 127.6 lbs.

What I ate: April 15, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a few cashews.


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


Dinner: Miso marinated pork with rice and broccoli.

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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 14, 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: Fish sandwich and onion rings (80 grams).

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Snack: 2.0 oz. Doritos and glass of Bota Box malbec. (Picture is half that amount.)

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Marinated the pork for miso marinated pork.

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Vacuum sealed the rest of the pork roast to cook in the sous vide, 90 minutes at 155°F.

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

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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 13, 2019


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

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Lunch: Corn chowder (10 oz.) and a side salad with green leaf lettuce, cucumber, tomato, and Annie's Tuscany Italian dressing.

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Snack: 4 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Boiled and baked homemade whole wheat bagels.

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Dinner: Brooks barbecue chicken, sides, and wine at the lake.

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

What I ate: April 12, 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 lettuce mix, cucumber, tomato, and Drew's Goddess dressing.

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Snack: Peanuts and trail mix.


Dinner: Cheeseburger and 95 grams of tater tots. And a glass 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: 127.8 lbs.

What I ate: April 11, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Taco salad.

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

What I ate: April 10, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla.

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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: Roasted pork and 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: 127.4 lbs.

What I ate: April 9, 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.


Dinner: Japanese-style curry 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 8, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: Peanuts and trail mix.


Divided a 16 oz. package of sweet Italian sausage into 5 servings of 3.2 oz. each, vacuum sealed and frozen. Mainly for egg roll in a bowl.

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Dinner: Egg roll in a bowl with 3.2 oz. sweet Italian sausage. 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.

Quiche and salad

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I frequently have quiche and salad for lunch. It's too much of a pain to make from scratch, but my grocery store has a half quiche for $4.99, which is 3 servings.

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They usually have three flavors:

  • Lorraine (bacon and onion)
  • Bacon and poblano pepper
  • Spinach

To heat or reheat. Preheat the oven to 350°F. Put the quiche on a pie pan. Bake for 10 minutes.

I usually eat two of the servings and freeze one, so I don't have to eat all of the quiche at once. Put the slice in a vacuum bag and freeze. Then vacuum seal at low pressure (15 seconds, 0.8 mPa).

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To reheat, heat the vacuum sealed bag in the sous vide for 30 minutes at 140°F. Then heat in the oven as above.

What I ate: April 7, 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: Veggie Buffalo "wings", celery, and ranch dip. And a side salad with green leaf lettuce, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


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

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

Tuna sashimi

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I make this all the time, and there's not much of a recipe, but here's what's on the plate:

My grocery store sells these tuna steaks in the freezer section. They're are typically three individually vacuum sealed tuna steaks in each $7.99 package. Though sometimes there are only two, which makes for kind of a large serving.

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I defrost the tuna in cold water in the vacuum sealed package for 40 minutes.

The rest of the plate is:

Fresh diakon radish, grated on the coarse side of a box grater. Soak in cold water for 5 minutes, then squeeze completely dry. Top with hana katsuo (dried bonita fish flakes) and soy sauce.

Sushi rice with furikake.

Soy sauce with wasabe.

What I ate: April 6, 2019


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

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Lunch: Veggie chicken patty sandwich with lettuce, pickles, and mayo. With sweet potato waffle cut fries.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Beef Stroganoff. And a glass of Bota Box malbec.

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

What I ate: April 5, 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: Quiche Lorraine 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.


Dinner: Pork with scallion and broccoli stir-fry. With 2.8 oz. cooked pork. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: April 4, 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: Panera cheddar broccoli soup and multi-grain bread with olive oil.

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Snack: Peanuts and trail mix.


Dinner: Roast beef, gravy, rice and broccoli. And a glass of Bota Box malbec. At the lake with Bun and Dad.

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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 3, 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: 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.


Dinner: Crushed hamburger and a glass 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: 127.6 lbs.

What I ate: April 2, 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: 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: Peanuts and trail mix.


Dinner: Roasted chicken and cabbage stir-fry. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: April 1, 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 salad with lettuce mix, cucumber, tomato, and Drew's Tuscany Italian dressing.

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Snack: Peanuts and trail mix. And some more peanuts.


Dinner: Crumb pork chop. 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: 128.8 lbs.

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

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