What I ate: September 24, 2015

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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

Made 8.0 oz. ground beef (91 % lean) with a half of a yellow onion and a large clove of garlic for pasta sauce with meat. Vacuum sealed and froze 4 servings of 1.7 oz. each.

And vacuum sealed and froze 2 servings of 5.0 oz. each of raw ground beef for future recipes.

Lunch: Roasted garlic and quinoa veggie burger with cheese, lettuce, tomato, dill pickles, banana peppers and sriracha. And a side salad with lettuce mix, spinach, cucumber and tomato with Annie's cowgirl ranch dressing.

Walked 3.04 miles in 50:58.

Snack: 1.0 oz. potato chips with French onion dip.

Dinner: Spicy peanut chicken and broccoli. I had leftover sauce from last week in the refrigerator, so I wanted to use it up.

Weight at beginning of the day: 124.8 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 September 24, 2015 10:00 PM.

What I ate: September 23, 2015 was the previous entry in this blog.

What I ate: September 25, 2015 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.