What I ate: April 13, 2015

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

Walked 2.6 miles in 44:30.

Lunch: Pork with scallion and broccoli stir-fry.

Made a batch of homemade buttermilk biscuits.

Snack: A fresh from the oven buttermilk biscuit with butter. It was so good I had a second.

Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. I had a sudden craving for pizza and it was too late to make fresh pizza dough. With a Saranac heart of the hop IPA.

The instructions say to heat directly on the oven rack, which I really don't like to do because invariably toppings or cheese fall off the pizza and make a mess. The crust isn't as crispy on a sheet pan, and it takes too long to preheat a pizza stone. But this perforated sheet pan works great!

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

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This page contains a single entry by Rick Kasguma published on April 13, 2015 10:00 PM.

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