What I ate: June 19, 2014

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.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Teriyaki tempeh Caesar salad (new post) and a whole wheat and oat dinner roll with butter.

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Prepared salad veggies: carrot, celery, radish, green pepper, red onion and cucumber. Vacuum sealed in jars they'll last several days in the refrigerator.

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Prepared ground beef, onions and garlic for pasta with meat sauce. 7 servings of 1.8 oz. each, vacuum sealed and frozen.

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.


Cleaned a package of fresh strawberries.

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Dinner: Brook's Barbecued Chicken (previously frozen).

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And a salad with carrot, celery, radish, green pepper, red onion, cucumber, grape tomatoes, Annie's Tuscany Italian dressing and Olvia's butter and garlic croutons.

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And 2 glasses of Kaiken malbec.

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Dessert: Fresh strawberries and blueberries and a Unicum liqueur.

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

About this Entry

This page contains a single entry by Rick Kasguma published on June 19, 2014 10:00 PM.

Teriyaki tempeh Caesar salad was the previous entry in this blog.

Spicy shrimp and vegetable rice bowl is the next entry in this blog.

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