What I ate: March 8, 2016

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


Made a new batch of Sriracha chex mix. 4 jars vacuum sealed (it stays fresher that way) and the rest in zip-lock bag.

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

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Snack: Cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, ak-mak crackers, and a few almonds.

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Dinner: Sausage sandwich dinner. And a Red Hook ESB.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 8, 2016 10:00 PM.

What I ate: March 7, 2016 was the previous entry in this blog.

Pasta with prosciutto, sun dried tomatoes and spinach is the next entry in this blog.

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