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.

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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.

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

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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.

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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.

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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.

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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,

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

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Cleaned and sliced a package of strawberries.

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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.

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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.

About this Entry

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

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