What I ate: July 6, 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.

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Walked 3.04 miles in 49:18.


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.

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Made a batch of homemade pickled jalapeños.

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Lunch: Pork with scallion and broccoli stir-fry

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Snack: Cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar and Salame Toscano.

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Dinner: Steak, baked potato and broccoli. Mom's filet mignon steak, 3.5 oz., previously vacuum sealed and frozen, reheated in the sous vide 45 minutes at 132°F for 45 minutes from frozen. With half of a baked potato and broccoli.

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And 2 glasses of Bota Box malbec.


Short run on the treadmill, 0.84 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.5 MPH, 1 minute cool down.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 6, 2015 10:00 PM.

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