What I ate: November 23, 2015

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

Prepared cucumber yogurt sauce for lunch today. I use half and save the other half for another lunch.

Snack: 1.0 oz. Sriracha chex mix.

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 Saranac Legacy IPA.

Marinated the pork for miso marinated pork.

Prepped 3 salads with veggies and lettuce mix. With celery, carrot, green pepper, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Cooked in the sous vide, diced, vacuum sealed and froze 4 servings of pork for stir-fry. This is the pork roast left over after slicing off part for the miso marinated pork.

Snack: Grafton village smoked chili cheddar with black pepper and olive oil Triscuits.

And, later, 0.8 oz. peanuts.

Dinner: Miso marinated pork. 4.0 oz. of pork (weight before cooking). With rice and a salad with lettuce, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's Asian sesame dressing. And a half glass of Starborough New Zealand sauvignon blanc. It's kind of messy to prepare and cook, but it's delicious!

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 127.2 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 November 23, 2015 10:00 PM.

What I ate: November 22, 2015 was the previous entry in this blog.

Veggie Buffalo chicken patty sandwich is the next entry in this blog.

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