What I ate: August 3, 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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Cooked and froze 2 pounds of bacon.

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Walked 3.26 miles in 54:59.


Snack: 1.0 oz. Sriracha chex mix.


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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Grilled the leftover sweet corn from yesterday. Vacuum sealed and froze 4 packages for things like Black bean and grilled corn quesadilla with salsa fresca.

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Also grilled the rest of the package of veggie burgers, then vacuum sealed and froze them individually. That way I can just microwave it when it's time to make one.

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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. And a Lake Placid Around the Bend Extra Pale Ale.

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Snack: Cracked pepper and garlic Triscuits with Roth jalapeño havarti cheese and Columbus salame Toscano.

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Short run on the treadmill, 0.88 miles. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.7 MPH, 1 minute cool down.


Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. penne pasta, about 1/3 of a medium zucchini, 1.8 oz. ground beef with onion and garlic, and 4.1 oz. organic marinara.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.8 lbs.

About this Entry

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

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