What I ate: April 27, 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. And, later, 0.8 oz. cashews.

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 2.70 miles in 44:13.

Lunch: Beef with snow peas stir-fry

Snack: Black pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

Dinner: Grilled cheeseburger (new recipe) with Cabot extra sharp cheddar cheese, pickled jalapeños, pickled banana peppers and Sriracha. With 2.5 oz. seasoned Cascadian organic French fries, Woodstock Farms sweet bread and butter pickles.

And a Brooklyn Lager.

Dessert: 2 glasses of Folonari Montepulciano d'Abruzzo and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 27, 2015 10:00 PM.

Hot pepper cheeseburger was the previous entry in this blog.

What I ate: April 28, 2015 is the next entry in this blog.

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