What I ate: January 15, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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. The last jar has the rest of the green pepper; I'll use that to make on chorizo breakfast burrito filling on Monday.

Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Prepped the cheese for two cheese plates: Cabot hunter's seriously sharp cheddar, Vermont Creamery herbed chevre and Great Hill Blue raw milk blue cheese. The one on the right has Grafton village smoked chili raw milk cheddar instead of the chevre, since I ran out. Vacuum sealed in jars.

Lunch: Kimchi veggie burger (new post) with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing and a Long Trail IPA. This was good!

Snack: Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers..

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. And a side Caesar salad with romaine lettuce, Drew's Caesar dressing and anchovies.

Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 15, 2016 10:00 PM.

Kimchi veggie burger was the previous entry in this blog.

Bacon, cheddar and jalapeño scones is the next entry in this blog.

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