What I ate: October 29, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, red pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated whole wheat tortilla. I think I'm going to go back to the regular Mission flour tortillas. While the whole wheat ones are possibly a little healthier, they aren't as good, at least the Chi Chi's whole wheat vs. Mission regular.

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Cooked and froze 2 pounds of bacon

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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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Lunch: Veggie sausage and green pepper stir-fry.

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Cleaned and diced a cantaloupe.

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Roasted some beets, acorn squash and Brussels sprouts for future meals and recipes. I just peeled, diced, seasoned with salt, freshly ground black pepper and drizzled with olive oil, mixed in a bowl, and put each vegetable on the sheet pan. I started with 30 minutes at 400°F, stirring once at 15 minutes. It might take 45 minutes if you cut larger pieces.

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Cooked a pork roast in the sous vide, sliced and divided into 6x 3.2 oz. packages for stir-fry, vacuum sealed and frozen.

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Snack: 0.8 oz. cashews.


Dinner: Steak au poivre (pepper steak) with wild rice mix and roasted Brussels sprouts. That's a 3.2 oz. steak (before cooking weight). Well, it's actually half of a strip steak, but I'm getting used to the smaller servings of meat, finally!

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And 2 glasses of William Hill cabernet sauvignon, California, 2012. This was way better than the wine-in-box that I've been getting recently!

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Dessert: Cantaloupe.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 29, 2014 10:00 PM.

What I ate: October 28, 2014 was the previous entry in this blog.

What I ate: October 30, 2014 is the next entry in this blog.

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