May 2019 Archives

What I ate: May 31, 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.


Walked 2.34 miles in 39:53.


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

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


And 65 grams of Halo Top blueberry crumble.


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

What I ate: May 30, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Wild west omelette (ham, fire-roasted bell peppers & onions, jalapeños and American cheese). With wheat toast and hash browns.

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Grilled the spiedie marinated beef and chicken I started marinating yesterday.

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Dinner: Salad with green leaf lettuce, cucumber, tomato, pepperoncini, grilled chicken (2.8 oz), and Annie's Tuscany Italian dressing.

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And 65 grams of Halo Top blueberry crumble.

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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: May 29, 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: 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: Veggie pasta with grilled chicken and pesto. And a glass of New Zealand sauvignon blanc.

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And 65 grams of Halo Top blueberry crumble. I liked it!


Vacuum sealed and froze half a package of chicken thighs.

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Vacuum marinated around a pound of sirloin tip and chicken thighs in spiedie marinade.

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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: May 28, 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 lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Real Good Foods supreme pizza (low-carb) and a salad. And a glass of Bota Box malbec.

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And 75 grams of Halo Top chocolate almond crunch. That's 10 extra grams, but it was the remainder of the carton.

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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: May 27, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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And, later, a mimosa.

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


Walked 2.42 miles in 41:31.


Lunch: Taco salad.

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Snack: Potato chips and French onion dip.

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Dinner: Ricotta and cheese cannelloni with marinara. 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: 127.8 lbs.

What I ate: May 26, 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 batch of homemade pesto.

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Started a batch of hot pepper infused vodka.

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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 green leaf lettuce, cucumber, tomato, and Drew's goddess dressing. And a half glass of Prophesy New Zealand sauvignon blanc.

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec.


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

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

What I ate: May 25, 2019


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

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Walked 2.36 miles in 41:06.


Lunch: Veggie chicken patty sandwich with pickles and mayo. With sweet potato waffle cut fries. And a Switchback Ale.

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Snack: Peanuts and trail mix.


Dinner: Low-carb cheese Enchiladas (updated post). This time I skipped the rice and refried beans, but kept a little lettuce and sour cream on the side. And a Sauza Hornitos tequila.

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And 65 grams of Halo Top peanut butter cup (80 calories).

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: May 24, 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.


Made a batch of sriracha chex mix.

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Lunch: Veggie sausage and green pepper stir-fry. I apparently forgot to take a picture of it.


Snack: 2.0 oz. Japanese rice crackers.


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

What I ate: May 23, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.37 miles in 41:42.



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Snack: Peanuts and trail mix.


Dinner: Meatloaf, rice, and gravy. And a glass of Bota Box malbec.

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Dessert: 65 grams of Halo Top peanut butter cup (80 calories).

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

Sausage, egg, and cheese (Real Good Foods)

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This is a low-carb sausage, egg and cheese breakfast sandwich from Real Good Foods. The bread is replace by cauliflower and Parmesan cheese It's actually pretty good!


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6g carbs, 18g protein, and 390 calories. At first I though 390 calories kind of seemed like a lot, but I noticed the self-serve muffins in my grocery store now have calorie counts on them, and most of them are 400 calories!

This is what the frozen sandwich looks like in its plastic bag. There are 4 in the box above.

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There was an insert with updated cooking instructions in the packing box.

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I defrosted the sandwich in its plastic bag overnight in the refrigerator. In the morning I unwrapped it and it looked like this:

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I followed the instructions to wrap in a paper towel and microwave for 25 seconds. Flip over, and microwave for 25 seconds more (from refrigerated temperature).

It was good, and quite satisfying! The cauliflower cheese bread isn't as good as English muffin, but much lower in carbs and calories. The sausage had a nice flavor, too.


What I ate: May 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Prepared a batch of spaghetti with meatless balls. Vacuum sealed and froze 4 servings.

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Walked 2.42 miles in 42:47.


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

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Snack: 3 Late July crackers with Cabot seriously sharp cheddar cheese.

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Dinner: Real Good Foods supreme pizza (low-carb, new post) and a salad. 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: 127.2 lbs.

Frozen supreme pizza (Real Good Foods)

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This is a personal frozen supreme pizza from Real Good Foods. It's vegetables, Italian sausage, and pepperoni on a chicken and Parmesan crust. It's really low in carbs!

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Here it is after removing the plastic wrap. It's sitting on its cardboard disc still.

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I followed the recommended oven baking directions: Preheat the oven to 400°F and bake for 22 minutes on the cardboard, on a sheet pan. In this case, I used a pie pan since the pizza is small.

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I then followed the instructions to crisp the crust in a pre-heated sauté pan with spray oil. That turned out to have been a good idea, because it was pretty wet and flexible before that.

It's also kind of greasy, presumably because of the sausage and pepperoni.

It's not a very large pizza, but it's high in protein and low in carbs so it was pretty filling, enough with a side salad.

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The sauce had a good flavor, and while the crust wasn't a crisp and delicious as a regular crust, it was pretty good. I'd have it again. Which is a good thing, because I still have a bunch left.

What I ate: May 21, 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, 4 sesame seaweed snacks and some dry roasted edamame.


Walked 2.30 miles in 40:59.


Lunch: Fish sandwich and onion rings (70 grams).

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Snack: Peanuts and trail mix.


Dinner: Crushed hamburger with spinach 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: 127.8 lbs.

What I ate: May 20, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.


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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.16 miles in 36:55.



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Snack: Peanuts and trail mix.


Dinner: Ricotta and cheese cannelloni with marinara. This is just a frozen entree, but it's low-carb and it was good!

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Dessert: 65 grams of Halo Top peanut butter cup (80 calories).

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

Ricotta and cheese cannelloni (low-carb)

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This is a Real Good Foods ricotta and cheese cannelloni with marinara. It was good!

The pasta part is actually chicken, so it's low-carb, 13 grams.

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I used the oven heating instructions. This is what it looks like frozen after removing the outer plastic wrap.

I heated for 23 minutes at 400°F in a preheated oven.

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After baking:

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I thought it was enough food, but some sides might not hurt. Maybe a salad.


What I ate: May 19, 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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Walked 2.12 miles in 37:51.


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

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Snack: Peanuts and beef jerky.

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Dinner: Tuna sashimi, rice, and daikon. And cold sake. I forgot to take a picture but it looked just like last week.

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And 65 grams of Halo Top chocolate almond crunch.

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

What I ate: May 18, 2019


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

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And, later, a cranberry orange muffin (previously frozen).

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

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Walked to the post office. I didn't time or measure it, but it should have been around 1.5 miles and 30 minutes.


Snack: 2.0 oz. Doritos and a glass of Bota Box malbec. (Half of that is pictured.)

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

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

What I ate: May 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 4 sesame seaweed snacks and some dry roasted edamame.


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. And a few habanero chickpeas.


Dinner: Low-carb chicken Enchiladas (new post).

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And 65 grams of Halo Top chocolate almond crunch.

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

Chicken enchiladas (low-carb)

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These are frozen low-carb enchiladas from Real Good Foods. The tortillas itself is made from chicken! I added some carb back in by adding the side of Mexican rice (homemade, previously frozen), but it's still less than making it with regular tortillas!

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I followed the oven cooking directions, 20 minutes at 400°F in a pre-heated oven.

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The rest of the plate is refried beans, lettuce, and sour cream. And a Sauza Hornitos tequila.

And I was curious to see how they compared to my regular chicken and cheese enchiladas. I think I like my homemade one better, but these were pretty good!

Update May 25, 2019

I also got the cheese enchilada version. Even though the filling is cheese, it's not vegetarian, since the "tortilla" is made of chicken.

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Here is is frozen, after removing the plastic wrapper.

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And after baking for 20 minutes at 400°F.

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It's pretty good. I'm not crazy about the orange cheese, but the red sauce is good. I think I prefer the one with the chicken filling and green sauce.

I skipped the rice and beans this time because they're surprisingly filling and now it really is low-carb.

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What I ate: May 16, 2019


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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Japanese rice crackers (the other half of the package I opened yesterday).



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


Dinner: Pizza Margherita. Whole wheat pizza crust, fresh mozzarella, and Bove's basil pizza sauce. I added fresh basil leaves in the last minute of the 12 minute bake at 500°F on the pizza stone. 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: 128.0 lbs.

What I ate: May 15, 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. And, later, 4 sesame seaweed snacks.


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

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Snack: 1.0 oz. Japanese rice crackers. And, later, a half serving (15 grams) of spicy chickpeas. These are good, and only 60 calories for that amount.

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Dinner: Egg roll in a bowl with 3.2 oz. sweet Italian sausage. And 2 glasses of Lupaia Toscana 2014.

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And 65 grams of Halo Top peanut butter cup (80 calories).

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

What I ate: May 14, 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: Fish sandwich and onion rings (85 grams).

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Snack: Peanuts and trail mix.



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And 2 glasses of Lupaia Toscana 2014.

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Dessert: 65 grams of Halo Top chocolate almond crunch. This was really good! The serving (in a 4 oz. ramekin) is only 80 calories! The texture isn't exactly the same as ice cream, but the flavor is great.

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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: May 13, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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. And a few pieces of beef jerky.


Dinner: Pork chops in garlic spinach cream sauce. And a glass of New Zealand sauvignon blanc.

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

What I ate: May 12, 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: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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

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


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: 128.0 lbs.

What I ate: May 11, 2019


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

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Snack: 15 grams of edamame and 4 sesame crisps. These are good!

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

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Snack: 3 Late July crackers with Cabot seriously sharp cheddar.

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Dinner: Salmon BLT at the Highway 7 Bar and Grill in Bainbridge, NY, with Dad, Jan, and Steve. And 2 Switchback Ale.

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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: May 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 tortilla.

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Snack: 1.0 oz. Sriracha chex mix.



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


Dinner: Turkey, mashed potatoes, dressing, and gravy (previously frozen). 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: 128.2 lbs.

What I ate: May 9, 2019


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



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

What I ate: May 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. And, later, peanuts and trail mix.


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

What I ate: May 7, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. I decided to try the mix-in method instead of my usual egg topped with filling. But then one egg wasn't enough so I added a second. But I did it in an 8" sauté pan intended for one egg, which made it too thick to cook properly and disaster ensued. But it tasted fine. 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 lettuce mix, cucumber, tomato, and Drew's chipotle ranch 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: 128.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: May 6, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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: Cabot seriously sharp cheddar and a few almonds.


Dinner: Pork chops in garlic spinach cream sauce. And a glass of 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: 128.2 lbs.

What I ate: May 5, 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 a glass of Bota Box malbec.


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

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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: May 4, 2019


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

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Lunch: Cheeseburger and broccoli, cauliflower, and potato tots.

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These are the broccoli, cauliflower, and potato tots. They're pretty good! I cooked them for 2 minutes from frozen in the deep fryer at 160°F instead of in the oven for 25 minutes.

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


Dinner: Veggie pasta with grilled chicken and pesto (new recipe). This was good! And a half glass of Fernlands 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: 127.6 lbs.

Veggie pasta with grilled chicken and pesto

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That was good! It's just Birds Eye zucchin and lentil pasta with 2.1 oz. grilled chicken and garlic scape pesto, all previously frozen.

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I used 90 grams of frozen penne and a few of the other frozen nuggets, which I think are just ice to moisten the pasta and possibly some of the olive oil.

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Cook the pasta for about 7 minutes total. If it gets too dry, add some olive oil. I could have added a little more at the end.

Add the diced, defrosted chicken with about 4 minutes left, and the pesto in the last minute.


What I ate: May 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 whole wheat tortilla.

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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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Marinated the pork for miso marinated pork.

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It's cut from a center cut pork roast, which I also cut a number of thin-sliced pork chops from, vacuum sealed and frozen.

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


Dinner: Miso marinated pork, broccoli, and rice.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: May 2, 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.


Dinner: Spicy shrimp and green beans (new post). This was good! And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

Spicy shrimp and green beans

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This was good, it's low in carbs, and is made from stuff in my freezer.


2.0 oz. frozen green beans (fresh would be better, but I had frozen)
4.1 oz. frozen cooked shrimp, defrosted.
Olive oil
1/2 tbsp. Butter
Fresh garlic, minced 
Shallot, minced (optional)
Fresh Italian parsley, chopped
Italian seasoning (dry)
Red pepper flakes
1 oz. White wine 
1 tbsp. chili garlic sauce
Juice of half a lemon

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Add olive oil to a sauté pan.

Cook the green beans for a minute.

Add butter.

Cook shrimp for a minute. The amount pictured is 7 U26-30 frozen cooked shrimp, defrosted. I removed the tail and diced them. A slightly smaller serving would have been fine. And raw shrimp would be fine, just cook longer. Or leave them whole with the tail on.

Add the shallot, garlic, and red pepper flakes and cook for a minute.

Add the white wine, chili garlic sauce and lemon juice.

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Adjust the seasoning with salt and freshly ground black pepper.

Serve!

Inspired by this recipe, but it really doesn't look anything like it now.

What I ate: May 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.


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: Zucchini and lentil pasta with meatless balls and homemade marina. 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: 126.8 lbs.

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