What I ate: July 29, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Snack: 1.0 oz. Sriracha chex mix.

Cooked and froze 2 pounds of bacon

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday  and Friday.

Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Walked 2.51 miles in 43:30.

Lunch: Veggie sausage and green pepper stir-fry.

Snack: 0.8 oz. cashews.

Dinner: Pasta with chicken, summer squash and garlic scape pesto. With 1.8 oz. whole wheat penne, 2.4 oz. grilled chicken, a small summer squash from CSA Week #7 and 1.9 oz. homemade garlic scape and basil pesto.

With a piece of homemade ciabatta bread with fleur de sel and olive oil. And a glass of Ponga New Zealand savuignon blanc.

And, later, 2 glasses of Zuccardi cabernet sauvignon.

Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 29, 2014 10:00 PM.

What I ate: July 28, 2014 was the previous entry in this blog.

CSA Week #8 (2014) is the next entry in this blog.

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