What I ate: June 4, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

Snack: 1.0 oz. Sriracha chex mix.

Made a batch of homemade buttermilk biscuits.

Walked 2.88 miles in 47:12.

Snack: A homemade buttermilk biscuit with butter.

Lunch: Turkey bánh mì style-sandwich. Turkey, mayo, homemade pickled jalapeños, pickled banana peppers, cucumber,  carrot and Sriracha on multigrain French bread. With a side salad with spring lettuce mix, carrot, cucumber, pickled banana pepper, tomato and Annie's cowgirl ranch dressing.

Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

Made a batch of salsa fresca.

Dinner: Grilled chicken quesadilla, 1.0 oz. tortilla chips, salsa fresca, and a Sauza Hornitos margarita.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 128.0 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 June 4, 2015 10:00 PM.

What I ate: June 3, 2015 was the previous entry in this blog.

What I ate: June 5, 2015 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.