What I ate: November 4, 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.

Snack: 1.0 oz. Sriracha chex mix.

Prepped 3 jars of lettuce for salads, vacuum sealed and refrigerated.

Prepped 3 jars of salad veggies: celery, carrot, radish, green pepper, red onion and pickled banana peppers. I'll add cucumber and tomato when I make the salad. Cucumber doesn't vacuum seal well (it turns transparent after a few days), and tomatoes are best not refrigerated (I keep them in a 55°F chiller).

Snack: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Grilled a strip steak, vacuum sealed and froze 3 small servings.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion and pickled banana peppers with Annie's cowgirl ranch dressing.

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

Dinner: Roast beef, rice, gravy and broccoli. With 4.0 oz. of Mom's roast beef. And 2 glasses of Banrock Station Shiraz.

Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.0 lbs.

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This page contains a single entry by Rick Kasguma published on November 4, 2015 10:00 PM.

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