What I ate: May 22, 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.

Walked 2.94 miles in 48:04.

Snack: 1.0 oz. Sriracha chex mix.

Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Spicy black bean veggie burger and Kettle Chips hot jalapeño potato chips.

And an Adirondack Brewery Bear Naked Ale.

Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And, later, 0.8 oz. cashews.

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!

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 Cowgirl Ranch dressing.

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

About this Entry

This page contains a single entry by Rick Kasguma published on May 22, 2015 10:00 PM.

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What I ate: May 23, 2015 is the next entry in this blog.

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