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.

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

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.

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

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.

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

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

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

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.

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

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

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.

What I ate: March 27, 2016 was the previous entry in this blog.

What I ate: March 29, 2016 is the next entry in this blog.

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