What I ate: June 23, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Walked 2.91 miles in 46:31.

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: Teriyaki tempeh Caesar salad with anchovies.

Dinner: Pasta with meat sauce and zucchini and multigrain garlic bread. With 1.8 oz. penne pasta, 1/3 of a small zucchini, 1.8 oz. beef with onions and garlic, and 4.5 oz. organic marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 23, 2015 10:00 PM.

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What I ate: June 24, 2015 is the next entry in this blog.

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