What I ate: July 13, 2015

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Walked 3.14 miles in 52:37.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

Cooked and froze 2 pounds of bacon.

Lunch: Pork with scallion and broccoli stir-fry.

Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French Onion dip and a Woodchuck summer cider.

Dinner: Pasta with chicken, zucchini and garlic scape pesto. With 1.7 oz. whole wheat penne pasta and 2.8 oz. grilled chicken. And a slice of homemade ciabatta bread (previously frozen). And a glass of Cupcake New Zealand sauvignon blanc.

And 2 glasses of Banrock Station shiraz.

Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down.

Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 13, 2015 10:00 PM.

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