July 2019 Archives

What I ate: July 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later a piece of Cabot seriously sharp cheddar and 8 almonds.



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Snack: Peanuts and trail mix.


Dinner: Kohlrabi noodles, brown rice quinoa, and kale pesto. And a glass of chardonnay.

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And 65 grams of Halo Top blueberry crumble.


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

Kohlrabi noodles, brown rice quinoa, and kale pesto

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85 grams Kohlrabi Noodles (1/3 package)
70 grams Brown Rice Quinoa blend (1/2 package, about 1 cup)
50 grams Kale Pesto

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Microwave the brown rice quinoa blend in its package for 90 seconds. It's two servings, so divide in half and refrigerate the other half.

Heat a sauté pan over medium heat.

Add 1 tbsp. olive oil.

Cook the kohlrabi noodles for 4 minutes. If cooking an entire package, probably 5 minutes.

Season with salt and freshly ground black pepper.

Add 2 tbsp. water and cook for another minute.

Add the cooked brown rice quinoa blend.

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Remove from the heat.

Add the kale pesto.

Serve!

What I ate: July 30, 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.


Baked the Black bean brownie batter from the previous week's Hungyroot. 17 minutes at 350°F. I tasted one - they're pretty good!



Lunch: Asian salad with kale pesto and crunchy carrot lentil mix.This is the second and last serving of this. I like it!

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Dinner: Cheeseburger and Kettle Chips hot jalapeño. 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: 128.0 lbs.

What I ate: July 29, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later a piece of Cabot seriously sharp cheddar and 9 almonds.



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


Dinner: The planned menu was chicken sausage, broccoli rice, and garlic Parm. I wasn't a huge fan of that the first time I made it, so I substituted 55 grams of marinara for the garlic Parm and it was really good this way! With a glass of Bota Box malbec.

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And 65 grams of Halo Top peanut butter cup.


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

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This is one of the recommended recipes. I didn't like the garlic Parm sauce in Chicken sausage, broccoli rice, and garlic Parm, but it's much better in this recipe. I have one more serving left and I'll have it again.

85 grams Sweet Potato Ribbons (1/3 package)

100 grams Smoky Green Lentil Salad (1/2 package)

50 grams Garlic Parm sauce

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Heat a sauté pan over medium heat.

Add 1 tbsp. olive oil.

Add the sweet potato ribbons and sauté for 5 minutes. The package directions say 7 minutes, but since I was only making 1/3 of a package it was fully cooked in 5.

Season with salt and freshly ground black pepper.

Add 2 tbsp. water and cook 1 minute.

Add the smoky green lentil salad and cook for 1 minute.

Remove from the heat and add the garlic Parm sauce.

Serve!

What I ate: July 28, 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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Vacuum sealed and froze the leftovers from yesterday.


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. potato chips and French onion dip. And, later, 1.0 oz. Doritos and a half glass of Bota Box malbec.


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

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

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This is one of the recommended recipes, and it's good! Stuff like this is one of the reasons I signed up for Hungyroot - this dish is healthy and not something I would normally make by myself.

85 grams Asian Salad Mix (1/3 package)
100 grams Crunchy Carrot Lentil Mix (1/2 package)
50 grams Kale Pesto (4 tbsp.)

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Heat a sauté pan over medium heat.

Add 1 tbsp olive oil.

Stir-fry the Asian salad mix (Napa Cabbage, Broccoli Stems, Carrots, Kohlrabi, Sugar Snap Pea) for 2 minutes.

Season with salt and freshly ground black pepper.

Add the crunchy carrot lentil mix and cook for another minute.

Remove from the heat.

Stir in the kale pesto.

Serve!

What I ate: July 27, 2019


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

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Snack: Peanuts and trail mix.

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Lunch: Ham and Swiss cheese sandwich and Kettle Chips wasabi ranch potato chips.

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Dinner: Chicken Florentine (with green beans instead of penne) at Jay's Place in Oneonta, NY with Jan, Steve, and Dad.

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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: July 26, 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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Made a batch of Sriracha chex mix.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Shaved Brussels and pork with Thai peanut sauce. The pork version is way better than the hot smoked salmon version!

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Snack: Peanuts and trail mix.


Cooked the package of broccoli rice and the chicken sausage Hungryroot.


Dinner: Chicken sausage, broccoli rice, and garlic Parm. And a glass of chardonnay. The chicken sausage was good, but I'm not a huge fan of the garlic Parm. It's not bad, but not great either.

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And 65 grams of Halo Top peanut butter cup.


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

Chicken sausage, broccoli rice, and garlic Parm (Hungryroot)

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This is one of the suggested meals from Hungryroot. It was OK. I'll have the second serving, but I'm not a huge fan of the Garlic Parm. The sausage is good!

85 grams cooked Broccoli Rice
50 grams Garlic Parm (4 tbsp.)

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I cooked the entire package of broccoli rice. It makes 5 servings. The cooked weight was 435 grams so each serving should be about 85 grams.

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I also cooked all of the sweet Italian chicken sausage and vacuum sealed and refrigerated refrigerated the remaining two links.

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Update July 29, 2019:

This time I substituted 55 grams of marinara for the garlic Parm and I liked it much better this way.

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Hungryroot July 26, 2019


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It's a new week!

Broccoli Rice - 5 servings
Pair with chicken sausage and garlic Parm (3 servings)

Sweet Potato Ribbons - 3.5 servings
Pair with Garlic Parm and Smoky Green Lentil Salad (2 servings)

Kohlrabi Noodles - 3.5 servings
Pair with Brown Rice Quinoa Blend and Kale Pesto (2 servings)
Substitute for pasta.

Asian Salad Mix - 3.5 servings
Pair with Kale Pesto and Crunchy Carrot Lentil Mix (2 servings)
Hot or cold. Napa Cabbage, Broccoli Stems, Carrots, Kohlrabi, Sugar Snap Pea.

Brown Rice Quinoa blend - 2 servings 

Garlic Parm (sauce) 

Kale Pesto (sauce)

Sweet Italian Chicken Sausage - 3 servings (1 link each)



Energizing Green Juice - 12 oz. 1 serving


I pre-cooked the whole package of broccoli rice. The whole package cooked weight was 437 grams, so each serving is about 85 grams cooked.

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And the chicken sausage. Vacuum sealed and refrigerated 2 links.

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For dinner on Friday, I made Chicken sausage, broccoli rice, and garlic Parm. It was OK. I'll have the second serving but I'm not a huge fan of the garlic Parm sauce.

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For lunch Sunday, I made Asian salad with kale pesto and crunchy carrot lentil mix. It was good!

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For lunch on Monday, I made Sweet potato ribbons with garlic parm and smoky green lentil salad. I wasn't a huge fan of the garlic Parm sauce with chicken sausage and broccoli rice, but it as much better with this dish.

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The planned menu for dinner Monday was chicken sausage, broccoli rice, and garlic Parm. I wasn't a huge fan of that the first time I made it, so I substituted 55 grams of marinara for the garlic Parm and it was really good this way!

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That's it! I'm done for now. I've put my subscription on hold and will switch back to normal food.

Shaved Brussels and pork with Thai peanut sauce (Hungyroot)

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I made this with the leftover bits of this week's Hungyroot. It's basically the same as the hot smoked salmon recipe, but way better. The hot smoked salmon is way to smoky in my opinion.

75 grams shaved Brussels sprouts (1 1/2 cups)
80 grams cooked pork (2.8 oz.)
50 grams Thai peanut sauce (4 tbsp.)

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Heat a sauté pan over medium heat. Add olive oil.

Sauté the pork and shaved Brussels sprouts for 3 or 4 minutes.

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Remove from the heat and mix in the peanut sauce. Serve!


What I ate: July 25, 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, later, Cabot seriously sharp cheddar and almonds.


Lunch: Red lentil fusilli with chickpea pesto.

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

What I ate: July 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.



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


Dinner: Thai peanut lemongrass tofu fried cauliflower rice and a glass of Chardonnay.

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

Kimchi superblend fried cauliflower rice with veggie sausage

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I used a few of the leftover bits of Hungryroot to make lunch today. It was really good! I'm normally not a huge fan of the cauliflower rice, but this hides it well.


50 grams superblend salad  (1.8 oz.)
55 grams kimchi
2 Morningstar veggie sausage links
75 grams cooked cauliflower rice (2.7 oz.)

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Microwave the frozen sausage links for 30 seconds, then dice.

Heat a sauté pan and add olive oil.

Cook the superblend (Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, Kale) and veggie sausage for 3 minutes.

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Add the kimchi and cooked cauliflower rice and cook for a few more minutes.

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Season with freshly ground black pepper and soy sauce.

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Serve!

What I ate: July 23, 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, Cabot seriously sharp cheddar and almonds.



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Snack: Peanuts and trail mix. And a few pieces of beef jerky.


Dinner: Shaved brussels with hot smoked salmon. And a glass of Chardonnay. This was not one of my favorites. The hot smoked salmon is overwhelmingly smoky!

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And 65 grams of Halo Top mint chip.


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

Shaved brussels salmon Thai peanut (Hungryroot)

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This is one of the recommended recipes. It's not bad, but the hot smoked salmon is really, really smoky. I'm not a fan and have set the preferences on the salmon to "Never."


85 grams shaved Brussels sprouts (1 1/2 cups)
55 grams hot smoked salmon (2.0 oz., 1/2 package)
50 grams Thai peanut sauce (4 tbsp.)

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Add olive oil sauté pan over medium-low heat.

Cook the Brussels sprouts for 4 minutes. If they look dry, add a little more olive oil.

Flake the salmon and add to the Brussels sprouts. Cook for 2 more minutes.

Season with salt and freshly ground pepper.

Remove from the heat and mix in the peanut sauce. Serve!

Red lentil fusilli with chickpea pesto (Hungryroot)

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This is one of the recommended combinations. It's good. The chickpea pesto has a nice flavor.

70 grams red lentil fusilli (2.5 oz.)
50 grams chickpea pesto (4 tbsp.)

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I reduced the serving size of the fusilli from 85 grams (3.0 oz.) because it seemed like too much pasta before when I had it with meatless balls. But with just the pesto, it would probably be fine, in retrospect.

Boil for 3 minutes, drain, and toss with the pesto.

Serve!


What I ate: July 22, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, Cabot serious sharp cheddar and almonds. And a few cashews.

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Vacuum sealed and froze the pork for stir-fry I cooked yesterday. 7x 2.8 oz. servings and 1x 1.4 oz. serving.

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Lunch: Superblend chickpea duo pesto (Hungryroot). It's the second and last serving, but I only cooked half of it before and cooked it to order today so it was still fresh and delicious.

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Snack: Peanuts and trail mix.


Dinner: Miso marinated pork, broccoli, and rice. And a glass of chardonnay.

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ns 65 grams of Halo Top oatmeal cookie.


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

What I ate: July 21, 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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Cut up a pork roast and prepared it for the sous vide. And marinated pork for miso marinated pork.

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


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

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

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This is basically Turkey and cabbage stir-fry but made with Hungryroot superblend salad (Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, and Kale), cauliflower rice, and roasted chicken (previously frozen). It was really good!

75 to 100 grams superblend salad, sautéed 4 minutes (1/3 package, 75 grams pictured)
80 grams roasted chicken (2.8 oz)
75 grams cooked cauliflower rice (2.7 oz.)
1 clove of garlic, mined (I forgot this)
freshly ground black pepper
soy sauce

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I previously cooked, vacuum sealed, and froze the package of roasted chicken. I defrosted it in the microwave for 38 seconds from frozen.

Heat a sauté pan. Add 1 tbsp. olive oil and the superblend on one side and the chicken on the other. Cook for 3 minutes.

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Add the cooked cauliflower rice to the veggies. Cook for 2 more minutes.

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Season with freshly ground black pepper and soy sauce. Serve in a bowl.

What I ate: July 20, 2019


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

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Lunch: Superblend chickpea duo pesto (Hungryroot). This was really good. I have enough to make another serving and definitely will. It has a nice lemony flavor and a nice balance of chickpeas and veggies. And a half glass of Chardonnay.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Meatless balls and homemade marina with 85 grams of Hungryroot red lentil fusilli. And a glass of Bota Box malbec. This was good, but I think it was too much pasta when including the meatless balls.

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And 65 grams of Halo Top blueberry crumble.


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

Superblend chickpea duo pesto (Hungryroot)

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This was really good. It had a nice combination of vegetables and chickpeas, and a nice lemony flavor. I'll definitely make this again!

85 - 100 grams superblend salad (1/3 package)
110 grams garlicky chickpea duo (4.0 oz., 1/2 package)
50 grams chickpea pesto (4 tbsp.)

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This is one of the recommendations for the superblend salad, which can be made hot or cold. Superblend contains: Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, and Kale.

That's 85 grams of superblend, but 1/3 of a package is 100 grams. It seemed like a lot, and 85 grams is the serving size, so I went with that, but you could certainly go all the way up to 100. It cooks down, and it is all veggies.

Heat a sauté pan over medium heat. Add 1 tbsp. olive oil.

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Add the superblend and cook for 4 minutes, stirring occasionally.

Add 110 grams of garlicky chickpea duo (4.0 oz., 1/2 package), lower the heat, and cook for a minute.

Remove from the heat and add 50 grams chickpea pesto.

Serve!

What I ate: July 19, 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 crisps and some dry roasted edamame.


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

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Snack: Peanuts and trail mix.


Dinner: Thai peanut lemongrass tofu fried cauliflower rice (from Hungryroot) and a glass of Chardonnay. This was a good!

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And 55 grams of Halo Top key lime pie.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

Thai peanut lemongrass tofu fried cauliflower rice (Hungryroot)

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I made a half recipe of Pad Thai fried rice. It was actually really good, and despite it looking kind of small, it was filling. And while presentation isn't great, it had a really good flavor.

75 grams cooked cauliflower rice (2.7 oz.)
85 grams Braised Lemongrass Tofu Nuggets (3.0 oz., 1/2 package)
50 grams Thai peanut sauce (4 tbsp.)

I cooked pre-cook the whole package of cauliflower rice. It's 5 servings.

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Heat 1 tbsp. olive oil in a sauté pan.

Add the cauliflower rice, cook for 2 minutes.

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Add 1 oz. water, cover, and cook for 3 minutes.

Add salt and freshly ground black pepper.

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Measure out 2.7 oz. and add it back to the sauté pan.

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Cut a package of braised lemongrass tofu nuggets in half. Dice half of the package and add to the sauté pan. Vacuum seal and refrigerate the remainder. Measure out 4 tbsp.peanut sauce. It mostly filled a 2 oz. ramekin. It seems like a lot of sauce, but I think it really improved the meal.

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Cook for 2 minutes.

Add 50 grams (4 tbsp.) Thai peanut sauce and cook for 2 more minutes.

Serve!

Hungryroot July 19, 2019

I decided to try Hungryroot. It's mostly vegetarian and pretty healthy looking. I don't know how long I'll stick with it, but I figured it would give me some ideas for new ways to add vegetables into my diet. And maybe I'll lose a few pounds. We'll see.

The package arrived without any Styrofoam, which was nice. Despite it being in the high 80s and the package not arriving until 2:30 PM, the ice packs were still fully frozen.

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Black bean brownie batter, cherry chia oatmeal, Thai peanut sauce, and chickpea pesto:

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The vegetables: superblend salad, cauliflower rice, shaved brussels, and red lentil fusilli:

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And the proteins: hot smoked salmon, braised lemongrass tofu nuggets, and garlicky herb chickpea duo.

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For dinner, Friday, July 19, 2019, I made Thai peanut lemongrass tofu fried cauliflower rice. This was good! I used half of the tofu, 1 of the 5 servings of cauliflower rice, and 4 tbsp. of the Thai peanut sauce.

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I also pre-cooked the entire package of cauliflower rice, since it takes a while to cook.


For lunch, Saturday, July 20: Superblend chickpea duo pesto. This was really good. I have enough to make another serving and definitely will. It has a nice lemony flavor and a nice balance of chickpeas and veggies.

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For Saturday dinner I had Meatless balls and homemade marina with 85 grams of Hungryroot red lentil fusilli. This was good, but I think it was too much pasta when including the meatless balls.

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For lunch on Sunday, July 21: Roasted chicken, superblend, and cauliflower rice stir-fry. This was good!

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For lunch on Monday, July 22: Superblend chickpea duo pesto. This used the last of the chickpea duo.


For lunch on Tuesday, July 24: Red lentil fusilli with chickpea pesto.

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For dinner on Tuesday, July 24: Shaved brussels with hot smoked salmon. This was not one of my favorites. The hot smoked salmon is overwhelmingly smoky! I ended up throwing out the second half of the salmon.

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For lunch of Wednesday, July 24: Kimchi superblend fried cauliflower rice with veggie sausage. This is a recipe I made up and  was good!

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For dinner on Wednesday, July 24: Thai peanut lemongrass tofu fried cauliflower rice. That used the last of the tofu.


For lunch on Thursday, July 25: Red lentil fusilli with chickpea pesto. This used almost all of the fusilli (I composted the rest) and all of the chickpea pesto.


For lunch on Friday, July 26: Shaved Brussels and pork with Thai peanut sauce. This was good! It used almost all of the shaved Brussels and the rest of the Thai peanut sauce.

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There was a little shaved Brussels and a little cauliflower rice left. I composted those.

Left is the cherry chia oatmeal (I might have that tomorrow morning) and the black bean brownie bites (that I just haven't remembered to cook yet).


What I ate: July 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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Snack: 1.0 oz. Sriracha chex mix.



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


Dinner: Crushed hamburger with spinach. 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: July 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, a few cashews.


Lunch: Spiedie marinated grilled chicken salad with 2.8 oz. chicken and Drew's Tuscany Italian dressing. I seem to have forgotten to take a picture of it.


Snack: Peanuts and trail mix. And a few more peanuts.


Dinner: Real Good Foods supreme pizza (low-carb) and a salad. 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: 127.8 lbs.

What I ate: July 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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Walked 2.37 miles in 41:02.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Fish sandwich and onion rings (85 grams).

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Snack: Peanuts and trail mix.


Dinner: Pork with snow peas stir-fry. And a glass of Bota Box malbec.

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And 65 grams of Halo Top key lime pie.


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

What I ate: July 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 peanuts.


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

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Snack: Peanuts and trail mix.


Dinner: Low-carb chicken Enchiladas.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: July 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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Walked 2.47 miles in 43:47.


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

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Lunch: Spicy tuna salad croissant and Kettle Chips hot jalapeño potato chips. And a half glass of chardonnay.

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

What I ate: July 13, 2019


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Divided and froze the rest of the can of Amy's refried black beans.

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Walked 2.45 miles in 43:24.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later 4 sesame crisps and dry roasted edamame.

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Lunch: Cheese and jalapeño hot dog and Kettle Chips hot jalapeño potato chips. And a Switchback Ale.

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Made a batch of homemade pesto.

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Snack: Late July crackers and Cabot seriously sharp cheddar cheese. And a half glass of chardonnay.

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Dinner: Veggie pasta with grilled chicken and pesto and a glass of chardonnay.

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And 65 grams of Halo Top strawberry.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: July 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 whole wheat tortilla.

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Walked 2.12 miles in 37:41.


Snack: 1.0 oz. Sriracha chex mix. And, later, some peanuts and cashews.



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Snack: Peanuts and trail mix.


Dinner: Cheeseburger and Kettle Chips hot jalapeño potato chips. And a glass of Bota Box malbec.

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And 65 grams of Halo Top mint chip.


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

What I ate: July 11, 2019


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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Taco salad.

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


Dinner: Brooks chicken, potato salad, and coleslaw.

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And 65 grams of Halo Top key lime pie.


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

What I ate: July 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: Fish sandwich and onion rings (80 grams).

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Snack: Peanuts and trail mix.


Dinner: Spicy peanut chicken and broccoli. And a glass of chardonnay.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: July 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. And 4 sesame crisps and some dry roasted edamame.


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: Steak frites. With 2.8 oz. rib eye steak and 2.8 oz. French fries. 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: 128.2 lbs.

What I ate: July 8, 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: Pork with scallion and broccoli stir-fry. And a glass of Bota Box malbec.

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And 65 grams of Halo Top strawberry.


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

What I ate: July 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.


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

What I ate: July 6, 2019


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

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Snack: 7 layer dip at the lake.

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Dinner: Burgers and assorted salads at the lake.

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

Grilling prep

Here's what I prepped for grilling at the lake, July 6, 2019.


The day before I labeled and pre-chilled the containers. Labeling before chilling is necessary so they'll stick, and pre-chilling all of the containers make sure they're thoroughly cold before going into the cooler.

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1 tomato and some green leaf lettuce for burgers, in 2 and 4 cup containers, respectively.

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Red bliss potato salad. That's about 1 1/2 16 oz. packages in a 4 cup container.

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Coleslaw, about 3/4 of a 15 oz. package in a 2 cup container.

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Rotini pasta salad, about 3/4 of a 13 oz. package in a 2 cup container.

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Crunchy vegetable salad in a 2 cup container.

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All packed and ready to go back in the refrigerator for now.

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Sauerkraut for hot dogs or bratwurst. In a 1 cup container.

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Hamburger dill chips for burgers, in a 1 cup container.

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Dill pickle relish for hot dogs, in a 1 cup container.

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Small sides. Also a lime, sliced, for gin and tonics.

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Bratwurst and onions packed and ready.

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Japanese sushi rice for Jan.

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Prepared burgers from 90/10 ground beef. Two packages of around 1.33 lbs.

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Scaled out to 8 burgers of 5.0 oz. each.

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I use a burger press to get them nice and uniform. This makes grilling a lot easier.

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Seasoned with salt, freshly ground black pepper, garlic power, and a little cayenne. And a light spray of olive oil.

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I was originally going to just use the jars of mustard, but decided to transfer to containers to avoid contamination. The ketchup and regular mustard are in squeeze bottles and should be fine.

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All packed and ready to go!

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Beer brats

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I made a batch of beer bratwurst. They're just braised in beer at this stage; I'll finish them on the grill. Cooking them ahead of time adds flavor and also means you only have to worry about getting them nicely browned on the grill and not cooking them thorough.

I used two packages of Johnsonville original bratwurst. There are only 5 in a package, but I wanted 8. I vacuum sealed and froze the 2 remaining (raw) brats.

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One yellow onion and two cloves of garlic.

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8 brats fit perfectly in my 10" pot.

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Add 12 oz. of beer (I used Long Trail Ale) and 12 oz. water. Bring to a boil. Lower the heat to simmer, cover, and simmer for 10 minutes or until the brats reach an internal temperature of 160°F.

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Remove the brats and cool. The onions can be saved for serving with the brats as well.

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What I ate: July 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 whole wheat tortilla. And a mimosa.

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

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Lunch: Chicken kimchi soup. And a half glass of Fernlands New Zealand sauvignon blanc.

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


Dinner: American-style beef soft taco (new post). And a Sauza Hornitos tequila.

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And 65 grams of Halo Top peanut butter cup.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

American-style soft taco

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I was in the mood for a taco, so I made a simple American-style soft corn beef taco. There's not much of a recipe here.

I used store-bought small soft corn tortillas. To heat them: Heat a pot of water to boiling. Wrap the tortillas in a clean kitchen towel and place in a bamboo steamer. Place, covered, over the boiling water and steam for 1 minute. Turn off the heat but leave the tortillas in the steamer until ready to use, another 5 to 15 minutes.

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Lettuce and tomato. That's 6 small grape tomatoes and a few pieces of green leaf lettuce.

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The rest is: 1.8 oz. taco-seasoned ground beef (pre-cooked), Sargento 4 cheese Mexican shredded cheese, lettuce, and tomato. And a little salsa (not pictured here).

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What I ate: July 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. And a mimosa.

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

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec. And, later, a few cashews.


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

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: July 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 and a spicy Blood Mary.

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Made a roast beef with gravy. Vacuum sealed and froze 4 servings of 4.5 oz. with a 4 oz. package of gravy for dinners. Also, 2 servings of 3.0 oz. for stir-fry.

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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: Peanuts and trail mix.


Dinner: Roast beef, rice, gravy and broccoli. 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: July 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. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Spinach quiche and a side salad with lettuce mix, cucumber, tomato, and Annie's Tuscany Italian 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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And 65 grams of Halo Top mint chip.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: July 1, 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: Pork with scallion and broccoli stir-fry. With 2.8 oz. cooked pork.

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Snack: Peanuts and trail mix.


Dinner: Cheeseburger and Kettle Chips hot jalapeño potato chips. And a glass of Bota Box malbec.

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And 65 grams of Halo Top cookies and cream.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.


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