What I ate: November 24, 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: Veggie Buffalo chicken patty sandwich (new recipe). And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers and red onion with Briana's blue cheese dressing. And a Red Hook Long Hammer IPA.

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Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus (previously frozen).

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Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 24, 2015 10:00 PM.

Veggie Buffalo chicken patty sandwich was the previous entry in this blog.

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

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