What I ate: May 20, 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.

Made a batch of Jalapeño cornbread. 7 servings wrapped in plastic wrap and frozen.

Walked 3.08 miles in around 49:00.

Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

Made a batch of whole wheat and oat dinner rolls. These are kind of labor-intensive but they are so good. I'll often have one with a Caesar salad for lunch. Bagged and frozen.

Made a batch of Japanese-style chicken curry. I normally make it with beef, but I didn't have enough beef. 5 servings of 6.2 oz. each vacuum sealed and frozen. The best way to reheat it is boil-in-bag, so the vacuum sealed bags work best here.

Snack: A whole wheat and oat roll with butter. And, later, 0.8 oz. peanuts.

Dinner: Chili with beef and vegetables with Jalapeño cornbread.

And an Adirondack Brewery Chatiemac Black Lager.

Dessert: Strawberries and blueberries and 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

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This page contains a single entry by Rick Kasguma published on May 20, 2015 10:00 PM.

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