What I ate: September 25, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

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

Lunch: Chicken soup with soba noodles and spinach. This is the stock that I made in the pressure cooker, which turned out to be really, really good. I'm definitely going to make my stock/soup that way instead of simmering it on the stove for 3 hours.

Walked 2.55 miles in 43:49.

Snack: 0.8 oz. peanuts.

And later, fresh edamame. Boiled for 4 minutes in salted water, in the shell. Then I shelled them and salted with a little regular Kosher salt (Diamond Crystal) and some Himalayan pink salt. Usually I salt the pods in the shell and peel and eat, but it think I prefer shelling them in the kitchen.

Dinner: Shrimp pad Thai. And a half glass of 90+ New Zealand sauvignon blanc.

And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 25, 2014 10:00 PM.

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