What I ate: November 20, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Made and froze a batch of homemade blueberry muffins.

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

Lunch: Beef with snow peas stir-fry.

Snack: Cucumber, celery and green pepper with 1.1 oz. ranch veggie dip. And, later, 0.8 oz. cashews.

Made a batch of salsa fresca for tonight's dinner.

Dinner: Black bean and grilled corn quesadilla with salsa fresca and 1.0 oz. tortilla chips.

Margarita on the rocks with Sauza Hornitos tequila, Nellie and Joe's key lime juice and agave syrup. Also some ice and water. And a salt-rimmed glass.

Dessert: Cantaloupe and 2 glasses of Folonari Montepulciano d'Aburzzo.

Weight at beginning of the day: 125.8 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 20, 2014 10:00 PM.

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What I ate: November 21, 2014 is the next entry in this blog.

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