What I ate: November 25, 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.

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

Lunch: Summer sausage English muffin sandwich with Kettle Chips hot jalapeño potato chips.

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

Cooked and froze 2 pounds of bacon

Walked 2.48 miles in 42:20.

Snack: 0.8 oz. cashews.

Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. whole wheat penne pasta, 4.8 oz. organic marinara, 1.4 oz. cooked ground beef with onion and garlic and most of a small zucchini.

And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 25, 2014 10:00 PM.

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What I ate: November 26, 2014 is the next entry in this blog.

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