What I ate: May 18, 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.

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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.

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Walked 3.12 miles in 51:40.


Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Grilled veggies, meat and bread. This was really good! I haven't made this in a long time.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And, later, 0.8 oz. peanuts.

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Prepped salad veggies: carrot, celery, green pepper, red onion, cucumber and pickled banana pepper. Also Romain lettuce, cut washed and spun dry. Vacuum sealed in jars.

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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 salad with Romaine lettuce, carrot, celery, green pepper, red onion, cucumber, pickled banana pepper, grape tomato, Olivia's garlic and butter croutons and Annie's Tuscany Italian dressing.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

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This page contains a single entry by Rick Kasguma published on May 18, 2015 10:00 PM.

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