What I ate: January 5, 2016

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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

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Lunch: Spicy black bean veggie burger 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 Brooklyn Brown Ale.

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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.

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Sliced, vacuum sealed and froze 8 servings of Mom's roast beef for stir-fry.

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Dinner: Mom's roast beef, rice, gravy and broccoli. And 2 glasses of Bota Box Nighthawk Black.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 5, 2016 10:00 PM.

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What I ate: January 6, 2016 is the next entry in this blog.

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