What I ate: October 28, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.9 oz. cashews.


Made a batch of Sriracha chex mix.

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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. With a Red Hook Long Hammer IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip. And a few more potato chips crumbs from bottom of the bag.
 

Dinner: Grilled wild sockeye salmon (previously frozen, reheated in the sous vide) and risotto.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 28, 2015 10:00 PM.

What I ate: October 27, 2015 was the previous entry in this blog.

Hummus #2 (dried chickpeas and pressure cooker) is the next entry in this blog.

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