What I ate: March 28, 2016

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

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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I also cut up the vegetables for spicy western omelette for Tuesday but didn't cook them because I ran out of ham and will pick up some up later. Vacuum sealed in a jar. And another jar with the leftover green pepper to use in future salads.

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

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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.

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Made a batch of homemade spicy pork breakfast sausage for sausage, egg and cheese English muffin.

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Diced, divided and froze ham steak for spicy western omelette. Vacuum sealed and froze 3 packages and refrigerated one serving for breakfast tomorrow.

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Cut, vacuum sealed and froze smoked salmon lox for bagel, lox and cream cheese.

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Prepped cheese for cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, vacuum sealed in jars.

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Snack: 0.8 oz. almonds. And some small pieces of cheese.


Dinner: Sardines, spinach, and rice. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 28, 2016 10:00 PM.

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