What I ate: February 7, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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. 

Made a batch of Sriracha chex mix.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's cowgirl ranch dressing. And a Red Hook Long Hammer IPA.

I made the dough and formed homemade whole wheat bagels early this morning. Normally I let retard them in the refrigerator overnight, but I wanted to get the boiling and baking out of the way today. All done; one saved for breakfast tomorrow and the rest frozen.

Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese.

Dinner: Buffalo chicken wings and jalapeño poppers. And a Red Hook Audible Ale.

Weight at beginning of the day: 131.6 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 7, 2016 10:00 PM.

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