What I ate: April 2, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Walked 2.56 miles in 43:34.

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.

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.

Lunch: Cheese and jalapeño hot dog on a whole wheat bun and 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. And Kettle Chips hot jalapeño potato chips and a Long Trail IPA.

Snack: 1.0 oz. almonds.

Dinner: Leftover smokehouse platter (spare ribs, pulled pork and brisket) at Sloan's New York Grill in Oneonta, NY, previously vacuum sealed and frozen. Reheated sous vide.

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

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This page contains a single entry by Rick Kasguma published on April 2, 2016 10:00 PM.

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