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).

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

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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.

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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.

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

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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.

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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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