What I ate: October 29, 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.

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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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Made a batch of hummus (new recipe). This version uses dried chickpeas and a pressure cooker, and I prefer this recipe to the previous version that used canned, despite the extra work.

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Lunch: Salsa veggie burger, made with a roasted garlic and quinoa veggie burger. And a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Red Hook Audible Ale.

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Snack: 1.0 oz. Stacy's fire roasted jalapeƱo pita chips and homemade hummus.

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Dinner: Beef lasagna. Previously vacuum sealed and frozen, defrosted in water then reheated in the oven.

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And 2 glasses of Villa Campobello Chianti Riserva 2011.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 29, 2015 10:00 PM.

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

What I ate: October 30, 2015 is the next entry in this blog.

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