What I ate: September 23, 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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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

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Walked 2.53 miles in 42:58.


Lunch: Beef with bean sprouts and scallion stir-fry.

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Snack: 1.0 oz. tamari almonds and a Dogfish Head 60-minute IPA, post-mowing.

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Dinner: Japanese-style crushed hamburger. And 2 glasses of Banrock Station shiraz.

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


About this Entry

This page contains a single entry by Rick Kasguma published on September 23, 2014 10:00 PM.

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CSA Week #16 (2014) is the next entry in this blog.

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