What I ate: February 8, 2016

Breakfast: Toasted bagel with butter and bacon.

Snack: 1.0 oz. Sriracha chex mix.

Cooked and froze 2 pounds of bacon.

Lunch: Veggie chicken patty sandwich (made with a Buffalo-style patty) on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

Vacuum marinated the pork for miso marinated pork.

Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, nutritional yeast, and cracked pepper and Asiago popcorn seasoning. And, later, 2 cracked pepper and olive oil Triscuits with Grafton village smoked chili raw milk cheddar.

Cooked pork in the sous vide for stir-fry pork.

Dinner: Miso marinated pork with rice and broccoli. And a glass of Ponga New Zealand sauvignon blanc,

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 8, 2016 10:00 PM.

What I ate: February 7, 2016 was the previous entry in this blog.

Shrimp gumbo with andouille sausage is the next entry in this blog.

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