What I ate: November 12, 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.

Post-Breakfast: Two small slices of wheat French bread toast (from the bread I used to make garlic bread last night), with Woodstock Farms organic peanut butter.

Vacuum marinated 4.1 oz. of pork for tonight's miso marinated pork.

Cooked the remainder in the sous vide for stir-fry pork. Vacuum sealed and froze 7 servings, 3.2 oz. each, plus a little left over for Roscoe.

Lunch: Turkey and cabbage stir-fry.

Grilled, vacuum sealed and froze a package of Johnsonville pork "stadium" bratwurst.

Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

Snack: 1.2 oz. (35 grams) of smoked squid.

Cleaned and diced a melon.

Walked 2.32 miles in 40:31.

Dinner: Miso marinated pork with rice and broccoli. This is really delicious; I should make this more often! With a half glass of 90+ New Zealand sauvignon blanc.

Dessert: Melon and 2 glasses of Folonari Montepulciano d'Aburuzzo.

Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 12, 2014 10:00 PM.

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What I ate: November 13, 2014 is the next entry in this blog.

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