What I ate: February 15, 2016

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

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. 

Vacuum sealed and froze leftover roast beef. 1 serving (4.5 oz.) with gravy (6.0 oz) and 5 servings of 3.2 oz. each for stir-fry.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Mom's salmon at the lake with the family. With broccoli and rice.

Vacuum sealed and froze leftover salmon.

Portioned, vacuum sealed and froze smoked salmon lox for Sunday breakfasts.

Snack: 1.0 oz. potato chips and French onion dip and a Woodchuck cider.

Dinner: Chili with beef and vegetables with jalapeño corn bread. And 2 glasses of Carnivore cabernet sauvignon.

Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.6 lbs.

About this Entry

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

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