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.

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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. 

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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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Vacuum sealed and froze leftover salmon.

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

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

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

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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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