What I ate: July 16, 2015

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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Walked 3.04 miles in 49:16.


Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety, 1.55 miles in 26:05.


Lunch: Bean sprouts with kamaboko and scallions (new recipe).

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.

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Dinner: Left over Brew Pub Philly (Montreal steak, American and craft beer cheese, fried jalapeños, peppers, and onions on Ciabatta bread) from Applebee's yesterday. I separated the parts, wrapped them in plastic wrap and refrigerated them. I reheated the parts separately on a sheet pan, 8 minutes at 350°F. Served on a hot plate, heated in the over for the last minute. With Cascadian bread and butter pickles. And a Red Hook Long Hammer IPA.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on July 16, 2015 10:00 PM.

Bean sprouts with kamaboko and scallions was the previous entry in this blog.

What I ate: July 17, 2015 is the next entry in this blog.

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