What I ate: July 8, 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.

Walked 2.51 miles in 42:47.

Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

Lunch: Spicy shrimp and kale rice bowl (new recipe). This was good!

Snack: 1.0 oz. tortilla chips with homemade queso dip.

And a Harpoon IPA.

Dinner: Spaghetti Italian sausage and a salad. With 1.8 oz. spaghetti, 5.0 oz. organic marinara and 1 Italian sausage.

And a salad with lettuce, spinach, carrot, celery, cucumber, mushroom, red onion and tomato with Annie's Tuscany Italian dressing and Olivia's garlic and butter croutons.

And 2 glasses of Diseño malbec.


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

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 8, 2014 10:00 PM.

Spicy shrimp and kale rice bowl was the previous entry in this blog.

CSA Week #5 (2014) is the next entry in this blog.

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