What I ate: May 1, 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. And, later, 0.8 oz. cashews.

Lunch: Spicy black bean veggie burger (new post) and Kettle Chip hot jalapeño potato chips. This was really good!

Walked 2.58 miles in 42:51.

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

Cooked an eye of round roast beef in the sous vide. Vacuum sealed and froze 8 servings, 3.2 oz. each, for future stir-fry recipes, plus some for Roscoe.

Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. penne pasta, 2.0 oz. ground beef, onions and garlic (cooked weight, previously frozen), 4.0 oz. organic marinara, and 1/3 of a zucchini. With homemade ciabatta bread (previously frozen) and 2 glasses of Folonari Montepulciano d'Abruzzo.

Dessert: Cantaloupe.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 1, 2015 10:00 PM.

Spicy black bean veggie burger was the previous entry in this blog.

What I ate: May 2, 2015 is the next entry in this blog.

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