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.

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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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Walked 2.56 miles in 44:37.


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

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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.

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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.

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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!

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

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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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