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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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

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

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Cooked and froze 2 pounds of bacon

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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.

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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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