What I ate: March 13, 2016

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

ate.2016.03.13.b.jpg
Cooked and froze 2 pounds of bacon.

ate.2016.03.13.c1.jpgate.2016.03.13.c2.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.03.13.s1.jpg
Walked 2.56 miles in 44:30.


Lunch: Veggie bánh mì-style sandwich (new recipe). And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing. And a half glass of Starborough New Zealand sauvignon blanc.

ate.2016.03.13.l.jpg
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. 

ate.2016.03.13.c9.jpgate.2016.03.13.c10.jpg
Cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds. And a half glass of Starborough New Zealand sauvignon blanc.

ate.2016.03.13.s2.jpg
And, later, 1.0 oz. Doritos.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

ate.2016.03.13.d1.jpgate.2016.03.13.d2.jpg
Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.0 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on March 13, 2016 10:00 PM.

Veggie bánh mì-style sandwich was the previous entry in this blog.

What I ate: March 14, 2016 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.