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.

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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.

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

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And an Adirondack Brewery Bear Naked Ale.

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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.

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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 Cowgirl Ranch dressing.

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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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