What I ate: August 20, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Zucchini and bacon stir-fry with zucchini from the CSA.

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Grilled a large porterhouse steak. Seriously, it was over 2 pounds (including the bone), but I divided it into 4 more reasonably-sized servings. Vacuum sealed and frozen.

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Grilled a package of natural (antibiotic and hormone-free) chicken breast tenders for things like chicken Caesar salad and chicken and cheese enchiladas. 4 packages of 3.0 oz. each, 2 pieces in each package, vacuum sealed and frozen.

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CSA Week #11!


Cleaned a package of strawberries.

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Prepped salad veggies: celery, carrot, cucumber and red onion.

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Snack: 0.7 oz. peanuts.


Dinner: Porterhouse steak and a salad.

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Salad with two kinds of lettuce, carrot, cucumber, and tomato from the CSA, celery and red onion, with Annie's cowgirl ranch dressing and Olivia's garlic and butter croutons.

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And 2 glasses of Alta Vista malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.0 lbs

About this Entry

This page contains a single entry by Rick Kasguma published on August 20, 2014 10:00 PM.

CSA Week #11 (2014) was the previous entry in this blog.

What I ate: August 21, 2014 is the next entry in this blog.

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