What I ate: October 15, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

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

Cleaned a package of strawberries.

Made, vacuum sealed and froze 5 servings of Japanese-style beef curry.

Snack: 0.8 oz. cashews.

Dinner: Chicken balsamic with wild rice mix. I used to make this with chicken breast or breast tenders and made a single serving, fresh. This is from the batch I made with chicken leg and thigh and vacuum sealed and froze. I reheated it in the sous vide, 1 hour from frozen at 160°F. I think it's a little better fresh, mainly because it's easier to control the thickness of the sauce, but this was very good.

And 2 glasses of Kermit Lynch Côtes du Rhône.

Dessert: Strawberries and blackberries. And a glass of Warre's warrior port.

Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

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This page contains a single entry by Rick Kasguma published on October 15, 2014 10:00 PM.

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