What I ate: May 13, 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 Indian veggie burger with cucumber yogurt sauce (new recipe). This was really good!

Snack: 1.0 oz. tortilla chips, Green Mountain Gringo hot salsa and a Lake Placid Around the Bend Extra Pale Ale, post-mowing.

Cooked 1.2 lbs. of wild sockeye salmon in the sous vide, then sautéed. Vacuum sealed and froze 5 cooked portions.

Cleaned and diced a cantaloupe.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

And 2 glasses of Panizzi Sangiovese 2011.

Dessert: Cantaloupe.

Weight at beginning of the day: 128.6 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 13, 2015 10:00 PM.

Spicy Indian veggie burger with cucumber yogurt sauce was the previous entry in this blog.

What I ate: May 14, 2015 is the next entry in this blog.

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