What I ate: February 25, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Lunch: Pork with scallions, broccoli and noodles.

Made ground beef, onions and garlic to add to marinara to make meat sauce. Vacuum sealed and froze 4 servings of around 1.9 oz. each. With about 9 oz. of 91/9 Angus ground beef, a half of an onion and 2 cloves of garlic.

Made taco-seasoned ground beef. Vacuum sealed and froze 4 servings of around 1.9 oz. each.

Cleaned and diced a cantaloupe.

Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers).

Marinated sliced pork for miso marinated pork.

Made sous vide pork for stir-fry with the rest of the pork roast. 4 servings, 3.2 oz. each, vacuum sealed and frozen.

Dinner: Miso marinated pork (new recipe), broccoli  and rice. With a half glass of 90+ New Zealand sauvignon blanc.

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

Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 25, 2015 10:00 PM.

Miso marinated pork #2 was the previous entry in this blog.

What I ate: February 26, 2015 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.