What I ate: June 3, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing.

The fresh Raita-like cucumber yogurt sauce on the veggie burger.

Cooked 3/4 lb. 90/10 ground beef with onion and garlic and vacuum sealed 5 portions, about 1.8 oz. each, for Pasta with meat sauce and zucchini and other meat sauce dishes.

And vacuum sealed and froze the remainder the ground beef for future meals, like crushed hamburger. 2x 4.0 oz. packages and 1x 7.0 oz.

Separated and cooked a 2.25 lb. Chef's Prime pork roast in the sous vide, 90 minutes at 155°F. Vacuum sealed and froze 5x packages of 3.2 oz. for pork stir-fry and the rest for Roscoe.

Divided a package of spring salad mix into 2 vacuum sealed pint jars. This is still useful for portioning, removing the large stems, and removing any questionable leaves. And one bowl for tonight,

Prepped salad veggies for 3 salads. Celery, carrot, green pepper, cucumber, red onion and pickled banana pepper.

Cleaned and sliced a package of strawberries.

Snack: 0.9 oz. cashews.

Dinner: Fried clams and French fries. With 3.0 oz. Sea Pak frozen clams, 2.0 oz. Cascadian organic French fries, seasoned, and a Lake Placid Around the Bend pale ale. And a salad with spring lettuce mix, celery, carrot, green pepper, cucumber, red onion, pickled banana pepper, tomato and Annie's cowgirl ranch dressing.

Dessert: Strawberries and blueberries and 2 glasses of Folonari Montepulciao d'Abruzzo.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

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This page contains a single entry by Rick Kasguma published on June 3, 2015 10:00 PM.

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