July 2019 Archives

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

June 2019 is the previous archive.

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