What I ate: January 4, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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 and Annie's cowgirl ranch dressing. And a Brooklyn East IPA.

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Vacuum marinated the pork for miso-marinated pork for dinner tonight.

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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.

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

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Dinner: Miso-marinated pork, rice and a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's Asian sesame dressing. And a half glass of Starborough New Zealand sauvignon blanc.

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I cooked the rest of the pork roast in the sous vide and made 5 servings of 3.2 oz. of pork for stir fry. Vacuum sealed and frozen.

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And, later, 2 glasses of Bota Box Nighthawk Black.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 4, 2016 10:00 PM.

Cheese snack plate #1 was the previous entry in this blog.

What I ate: January 5, 2016 is the next entry in this blog.

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