What I ate: April 23, 2015

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Clam chowder (previously made from scratch, vacuum sealed, and frozen) with multigrain French bread and olive oil.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Leftover New York strip steak, part of a baked potato, a few pieces of broccoli and cauliflower and garlic bread from dinner last night at the Unadilla House.

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With a small side salad with carrot, celery, cucumber, picked hot banana peppers, mushrooms and grape tomatoes. With Annie's Cowgirl ranch dressing

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Dessert: Cantaloupe.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 23, 2015 10:00 PM.

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