What I ate: January 19, 2016

Breakfast: Bacon, green pepper, jalapeño and cheese omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

Prepped the cheese for two cheese plates: Cabot hunter's seriously sharp cheddar, Great Hill Blue raw milk blue cheese, and MontChevré garlic and herb goat cheese.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds. And 2 cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar cheese. I had a cheese slicing incident when making the cheese plate so I ended up with a bunch of broken pieces.

Lunch: Pork with bean sprouts and scallion stir-fry.

Snack: Popcorn (1/8 cup before popping) with olive oil and sea salt and vinegar seasoning. A 2 more Tricuits with Cabot hunter's seriously sharp cheddar cheese.

Dinner: Homemade pho. And a half glass of Pongo New Zealand sauvignon blanc.

And, later, 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 130.6 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 19, 2016 10:00 PM.

Bacon, green pepper, jalapeño and cheese omelette was the previous entry in this blog.

What I ate: January 20, 2016 is the next entry in this blog.

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