What I ate: November 15, 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.

Normally this is my Tuesday breakfast, but last Tuesday I had fresh homemade bagels. And I forgot to defrost the refried beans for refried black bean, egg and cheese breakfast burrito last night.

Cooked and froze 2 pounds of bacon

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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

Walked 2.54 miles in 45:00. A little slower pace today, there were some icy spots!

Lunch: Pork with scallion and broccoli stir-fry.

Snack: 0.9 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and a Woodchuck Granny Smith apple cider.

Dinner: Braised beef short ribs and 4.6 oz. garlic mashed potatoes. Both previously cooked, vacuum sealed and frozen. Reheated in the sous vide 45 minutes at 136°F from frozen. To get the potatoes all the way back to normal consistency, after they come out of the sous vide, whip them in a sauté pan with a little butter and heavy cream.

Dessert: Melon and 2 glasses of Bota Box cabernet sauvignon.

Weight at beginning of the day: 125.6 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 November 15, 2014 10:00 PM.

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