What I ate: April 17, 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.

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

Walked 2.56 miles in 44:37.

Lunch: Pork with bean sprouts and scallion stir-fry.


Bottled the batch of hot pepper infused vodka that I started Wednesday.

Snack: Cucumber, green pepper and celery with 1.4 oz. ranch veggie dip. And, later, 0.8 oz. peanuts.

Roasted the crunchy chickpeas (new recipe). They were okay. Not bad, but I'm not sure they're worth the amount of effort to make them.

Dinner: One quarter of a DiGiorno rising crust supreme frozen pizza. I previously cooked, vacuum sealed and re-froze it. I took the vacuum sealed package and defrosted it in water for 45 minutes. Baked for 13 minutes at 400°F on a perforated sheet pan. Heated the plate for the last minute of cooking. This is definitely the way to reheat frozen pizza; it was perfect!

And a Lake Placid Big Slide IPA. This was good!

Dessert: Strawberries and 2 glasses of Bota Box malbec.

Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 17, 2015 10:00 PM.

Crunchy chickpeas was the previous entry in this blog.

What I ate: April 18, 2015 is the next entry in this blog.

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