What I ate: March 14, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Cleaned and diced a cantaloupe.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing.

Roasted a chicken. Two dinner servings, sliced, 4.5 oz. each. Gravy. And 3 servings for stir-fry (3.0 oz. each) and one serving to make chicken pot pie (4.0 oz.).

And made chicken stock and chicken soup with the carcass and wings.

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.

Dinner: Roasted chicken, broccoli, gravy and rice. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 130.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 14, 2016 10:00 PM.

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What I ate: March 15, 2016 is the next entry in this blog.

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