What I ate: February 2, 2016

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

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

Cut, vacuum sealed and froze the smoked salmon lox for Sunday's breakfast.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber, carrot, celery, green pepper, radish, red onion and pickled banana peppers and Annie's Tuscany Italian dressing.

Snack: 1.0 oz. potato chips with French onion dip. And more potato chips from the bottom of the bag, about 2.0 oz. And, later, 0.8 oz. almonds.

Dinner: Beef Stroganoff. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 131.0 lbs.

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This page contains a single entry by Rick Kasguma published on February 2, 2016 10:00 PM.

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