What I ate: October 7, 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.

Snack: 1.0 oz. Sriracha chex mix.

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

Walked 2.52 miles in 43:10.

Lunch: Veggie sausage and green pepper stir-fry.

Snack: 0.8 oz. peanuts. And, later, 4 Late July organic crackers with Cabot extra sharp cheddar cheese.

Dinner: Tempeh and vegetable brown rice bowl. With celery, carrot and broccoli. I had been making it with the teriyaki marinated sautéed tempeh, but I tried making it with plain 3-grain tempeh, right out of the package. It's not quite as good, but it's certainly easier, and with the stir-fry sauce it's almost as good!

And 2 glasses of Maipei malbec.

Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 7, 2014 10:00 PM.

What I ate: October 6, 2014 was the previous entry in this blog.

CSA Week #18 (2014) is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.