What I ate: February 22, 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. 

Diced, vacuum sealed and froze the remainder of the 8 oz. package of ham steak.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing,

Walked 2.37 miles in 41:50.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Prepped the cheese for three cheese plates: Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese and Roth moody blue smoked blue cheese.

Snack: Apple and Cabot hunter's serious sharp cheddar. Actually 3/4 of an empire apple. And, later, 0.8 oz. almonds.

Cooked, vacuum sealed and froze a package of 6 spicy hot Italian sausage. I'm not sure why I thought I needed Italian sausage. When I went to put it in the freezer there were still 5 in the bin. Odd!

Dinner: Salmon and risotto. Mom's salmon, previously vacuum sealed and frozen, reheated in the sous vide. And a half glass of 90+ New Zealand sauvignon blanc.

And, later, a glass of Bota Box shiraz.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 22, 2016 10:00 PM.

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What I ate: February 23, 2016 is the next entry in this blog.

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