What I ate: August 5, 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 2.55 miles in 44:16.

Lunch: Spicy shrimp and kale rice bowl with brown rice.

Grilled some corn on the cob for tonight's dinner. Just lightly coated with olive oil and grilled for 4-5 minutes, turning frequently.

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

Snack: Late July organic crackers with Yancey's fancy horseradish cheddar. And 1/3 of a glass of Line 39 chardonnay.

Made a batch of salsa fresca with tomato, onion, jalapeño, cilantro, freshly squeezed lime juice and salt.

Dinner: Black bean and grilled corn quesadilla with salsa fresca (new recipe). With tortilla chips.

And a Waterfront Brewing Company IPA.

And, later, 2 glasses of Gaffigna malbec.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 5, 2014 10:00 PM.

Black bean and grilled corn quesadilla with salsa fresca was the previous entry in this blog.

CSA Week #9 (2014) is the next entry in this blog.

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