What I ate: September 12, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Tofu, broccoli and scallion stir-fry with rice.

Cooked a pork roast in the sous vide (1:30 at 155°F), cooled, cut and vacuum sealed packages for stir-fry meat. 7 lunch-sized (3.2 oz.) servings.

Prepared a batch of Japanese-style beef curry; 4 servings vacuum sealed and frozen.

Snack: Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese and a half glass of Pomelo New Zealand sauvignon blanc.

Dinner: Nachos with taco-seasoned ground beef, black beans, jalapeños and cheddar cheese, With a side of salsa and sour cream.

And 2 glasses of Cholila Ranch malbec.

Made a batch of homemade spicy pork breakfast sausage patties.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 12, 2013 10:00 PM.

What I ate: September 11, 2013 was the previous entry in this blog.

Potato leek soup #1 is the next entry in this blog.

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