May 2019 Archives

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

April 2019 is the previous archive.

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