What I ate: September 6, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries. This is one of my few breakfasts without meat in it, other than Sunday bagel, lox, and cream cheese. I probably ought to come up with some more healthy meat-free breakfasts, maybe to replace Tuesday blueberry muffin and bacon. Also, I think there's too much sugar in this breakfast, mostly from the bread but there's also some maple syrup on the plain Greek yogurt so I don't want to have this too often.

Walked 2.51 miles in 44:00.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Lunch: Homemade potato leek soup with a slice of homemade ciabatta bread with fleur de sel and olive oil. I made two servings of soup and vacuum sealed and refrigerated the other; the bread was previously frozen. With a half glass of 90+ New Zealand sauvignon blanc.

A lot of thing go into the soup!

Snack: Cucumber, celery and broccoli with ranch dip (new post). This was delicious and a much healthier snack than potato chips and dip! There's 30 grams (1.1 oz.) of ranch dip in the ramekin, the suggested serving size.

Dinner: Beef with scallion and broccoli rice bowl with brown rice. I was thinking about making a salad to go with it, but there was quite a bit of food without the salad.

And 2 glasses of Trapiche oak cask malbec.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.0 lbs

About this Entry

This page contains a single entry by Rick Kasguma published on September 6, 2014 10:00 PM.

Crudités, vegetables and dip was the previous entry in this blog.

What I ate: September 7, 2014 is the next entry in this blog.

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