What I ate: March 15, 2016

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix.

Walked 2.56 miles in 43:21.

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

Snack: 1.0 oz. potato chips and French onion dip.

I cooked some lamb chops to make Shepherd's Pie on Thursday. I reserved the meat and used the bones and trimmings, plus, onion, carrot and celery, to make stock in the pressure cooker. I'll use some of that to make gravy tomorrow.

Dinner: Fried clams and French fries. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 131.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 15, 2016 10:00 PM.

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