What I ate: September 17, 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 49:46.


Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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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 Saranac Legacy IPA.

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


Dinner: Mom's tempura, previously vacuum sealed and frozen and reheated on a sheet pan in the oven. With rice and a side salad with lettuce mix, cucumber, tomato, green pepper and Annie's Asian sesame dressing. And a half glass of Ponga New Zealand sauvignon blanc.

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


And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 17, 2015 10:00 PM.

What I ate: September 16, 2015 was the previous entry in this blog.

Bok choy with kamaboko is the next entry in this blog.

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