What I ate: November 17, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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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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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 an Ithaca Beer Company Apricot Wheat.

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Prepped salads. Three with veggies and lettuce mix and one with just lettuce mix. With celery, carrot, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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


Dinner: Beef with snow peas stir-fry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

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

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What I ate: November 18, 2015 is the next entry in this blog.

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