What I ate: October 28, 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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Made the filling for chorizo breakfast burrito with chorizo, onion, red pepper, jalapeño and egg for breakfast Wednesday and Friday. Usually I make it with green pepper, but I had a red pepper and forgot to pick up green peppers last week.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 2.50 miles in 43:00.


Lunch: Caesar salad with anchovies and a homemade roll.

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Snack: Celery, cucumber and broccoli with 1.1 oz. ranch veggie dip.

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Dinner: Barbecued chicken and seasoned French fries. And 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 28, 2014 10:00 PM.

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What I ate: October 29, 2014 is the next entry in this blog.

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