What I ate: March 17, 2016

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey club sandwich with 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.

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Snack: 1.0 oz. almonds.


Dinner: Shepherd's Pie.

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I made gravy from the lamb stock I made two days ago.

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And made the pie with 2.5 oz. lamb, 1.0 oz. frozen peas, 1.0 oz. frozen carrots, 2.5 oz. gravy and 2.5 oz. mashed potatoes.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.2 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 17, 2016 10:00 PM.

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